Fall Color Recipes
As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of colorful fall offerings—like vibrant purple eggplant, ripe yellow peaches, sweet corn, red peppers, tomatoes, pluots and Persian cucumbers, as well as a bevy of greens including purslane, rainbow Swiss chard and pea shoots and then tender, fragrant herbs. Also complemented by farm-fresh eggs, Pomodoro bread and a maple cinnamon-spiced nut butter, this box is a lovely snapshot of the season at its best.
Here are some recipe ideas for the week:
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and toasted bread.
Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.
Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Garlic Confit
A great way to use up extra garlic, or this week’s red garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.
Get Your Greens Recipes
We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty—from Lacinato kale and pea shoots to baby lettuces and arugula—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!
Here are a few recipe ideas this week:
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of pasta!
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; try serving it with grilled bread crostini crafted from this week’s Pain au Levain!
How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!
Flavors of Morocco Recipes
Light, bright and spiced with alluring fragrance, Moroccan cuisine is defined by robust flavors and textured dishes, all of which we bring to you in this week’s box. With our own rich and savory shakshuka, gorgeous preserved lemons, peppery extra virgin olive-oil, plump sultanas, pitted green olives, and a sweet, floral spice blend that channels traditional ras el hanout, this delivery is sure to perk up your taste buds, also featuring red radishes, golden beets, leeks and a bevy of spring greens like crunchy pea shoots and colorful rainbow Swiss chard.
Here are a few recipe ideas for the week:
Preserved-Lemon Rice Pilaf with Moroccan Spices
An excellent side for grilled chicken or fish!
Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
Rainbow Swiss Chard with Preserved Lemon Vinaigrette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens or this week’s rainbow Swiss chard.
