Double the Cheese Grilled Cheese Sandwich

Melty Fontina layered in between slices of Gruyère cheese bread? We say, yes please!

Ingredients:
8 ounces Fontina cheese, grated
Sliced Gruyère cheese bread
Butter

Method:
1. Generously butter a slice of bread and lay butter-side down in a skillet. Add a generous amount of grated Fontina and top with another slice of buttered bread. Repeat with as many sammies as you please.

2. Cook over medium-high heat, flipping once the bottom side is golden brown and Gruyère cheese starts to soften. Toast for another 2-3 minutes until the other side is golden brown. Remove from the skillet and enjoy!

Variations: Triple the cheese, if you like (mozzarella or cheddar would both work well!); or, try layering caramelized onions and/or thinly-sliced apple inside the sandwich, too.

Greek Feast Recipes

The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like heirloom tomatoes, frying peppers, zucchini and cucumbers continue to ripen during the warm days of August. Take advantage of this bounty with a menu starring a trio of Greek staples for cooking—meaty garbanzo beans, flavorful sun-dried tomatoes and briny olives—plus miniature pears for poaching in crisp, dry Prosecco and savory Halloumi cheese for frying or grilling. Luscious fig jam and a sun-dried tomato-kissed Pomodoro loaf 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 a side of freshly-sliced heirloom tomatoes and cucumbers.

Garlic & Sun-Dried Tomato Hummus
This incredibly-flavorful spread is excellent spread on toasted slices of this week’s Pomodoro loaf.

Fried Jimmy Nardello Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.

Grilled Halloumi Salad
This simply-perfect salad is tossed with ripe heirloom tomatoes and topped with grilled halloumi and bright herbs.

Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.

Midsummer Splendor Recipes

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As summer produce continues to ripen apace—from the grape tomatoes and slicing cucumbers in the gardens to the donut peaches and juicy plums in the orchards—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring a beautiful orzo pasta baked in smoky pork stock, plus locally-crafted halloumi cheese and sweet red pepper kabobs to toss on the grill. Freshly-made apricot jam, sun-dried tomato pomodoro loaf and a light Yakima Valley Sauvignon Blanc also help to anchor this midsummer meal.

Here are a few recipe ideas for the week:

Baked Orzo with Smoked Pork Stock
Flavorful and filling, this satisfying baked dish is wonderful served with this week’s grilled halloumi kabobs.

Grilled Halloumi Cheese Kabobs with Sweet Red Peppers
The perfect accompaniment to this week’s baked orzo.

Village Salad with Tomatoes, Cucumbers & Radishes
A Mediterranean-style classic, tossed with a light red wine vinaigrette and fresh herbs.

Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summery greens, veggie slaws and pasta salads.

Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.

Spring Fresh Recipes

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As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh and healthy lineup bursting with bright greens, spring parsnips and more. Accented by locally-crafted provisions including our own signature rice blend, creamy Halloumi cheese from the Ring of Trees micro-dairy, plus Tonnemaker’s sweet ground chile peppers and dried Honeycrisp apples, this box springs to life with healthful produce such as carrots, Swiss chard and rutabagas. Enjoy!

Here are a few recipe ideas for the week:

Grilled Halloumi Cheese Kabobs
Dusted with sweet ground chile pepper and fresh parsley, these melty kabobs are wonderful served with roasted root vegetables for a satisfying vegetarian main course.

Roasted Root Vegetables
This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!

Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s rice pilaf.

Vegetable Rice Soup with Sweet Ground Chile Pepper
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

this week's recipes
simply delicious

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hi, march

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