Here’s to Summer Recipes

Summer is now in full swing, which (hopefully!) means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the tastes of early summer, from purple scallions and green and yellow squash to a light and lovely pasta main starring spinach fettuccine, toasted pine nuts, mint and fresh fava beans. Pair this dish with grilled apricots, a beautiful summery salad and Italian Rustica bread, and then sit back and enjoy the flavors of the season.

Here are a few recipe ideas for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s pasta and dip recipes.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Grilled Bread with Thyme Pesto
A wonderful appetizer to serve this week’s pasta supper!

Fresh Spinach Fettuccine with Fava Beans, Mint & Toasted Pine Nuts
This summery pasta is light, lovely and fragrant with fresh lemon zest and mint.

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Grilled Apricots with Almond Whipped Cream

Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Ingredients:
4 apricots, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
⅓ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar

Method:
1. Heat a grill or grill pan over medium high heat.

2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the apricots in half and brush the melted honey butter on the cut side.

3. Place the apricots cut side down onto the heated grill pan. Grill the apricots for about 2 minutes until softened and just slightly charred, and then remove and place them cut side up onto a plate.

4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.

5. To serve, spoon about a tablespoon of the whipped cream on top of each apricot half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.

Mediterranean Favorites Recipes

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The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like cucumbers, cherry tomatoes, peppers and zucchini begin their summer ripening. Take advantage of this bounty with a menu starring our signature chicken stock, organic chicken breasts and rice to incorporate into a traditional Avgolemono soup, plus pepperoncini, Kalamata olives and sheep’s milk feta to use in a Greek village salad. A fresh Kalamata olive loaf and a bevy of seasonal fruit complete this feast of Mediterranean delights.

Here are a few recipes ideas for the week:

Tzatziki Sauce
This signature Greek condiment is wonderful served with this week’s Kalamata olive bread.

Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.

Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.

Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.

Roasted Golden Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.

Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.

Black Currant Sauce
This rich, luscious sauce is fantastic served with salmon or other grilled protein!

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply-stunning for dessert.

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