Summer All-Star Recipes

Peppers! Peaches! Tomatoes! These late summer staples are arriving in abundance here in August and this week’s box celebrates them in all their sun-ripened glory, as well as other favorites such as artichokes, squash blossoms and Santa Claus melon. Also joining these summer all-stars: Fresh, handcrafted red pepper linguine from Bellingham Pasta Co., plus Pain au Levain bread, Grana-style cheese and a smooth Washington Syrah. Long live summer!

Here are a few recipe ideas for the week:

Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.

Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.

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

Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!

Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.

Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze

Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

Ingredients
4 large ripe (but not overly soft) peaches, halved and pits removed
2 tablespoons balsamic vinegar
4 tablespoons brown sugar
2 tablespoons melted butter
2 ounces mascarpone or cream cheese
¼ cup powdered sugar
¼ teaspoon vanilla
2-3 teaspoons grapeseed oil (or other neutral tasting oil)
Handful of pistachios, lightly crushed

Method:
1. In a small bowl, whisk together vinegar, sugar and melted butter. Set aside. In another small bowl, combine mascarpone (or cream) cheese, powdered sugar and vanilla and beat with a hand mixer on medium speed until light and fluffy. Set aside.

2. Preheat grill over medium low heat. Gently brush each peach half with oil and place it flesh side down on the grill. Cook for 2-3 minutes. Use tongs to carefully rotate peaches a quarter turn and cook for another 1-2 minutes until the peaches are slightly softened and have grill marks. Remove and cool slightly.

3. When ready to serve, drizzle balsamic mixture over peaches and spoon a small scoop of cheese mixture into the hollow of each peach. Sprinkle with crushed pistachios.

Variations: Once you master the art of grilling peaches, the sky’s the limit! They are also wonderful topped with vanilla ice cream or Greek yogurt and a drizzle of honey.

Summer Favorites Recipes

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Tomatoes! Corn! Peaches! These treasured late-summer favorites have arrived and this week’s box celebrates the trio in all their sun-ripened glory, as well as other new arrivals such as green beans, zucchini and chili peppers, plus yellow Canary melons. Kick off your meal with fried squash blossoms stuffed with our housemade ricotta cheese, then slice up some fresh multigrain bread, uncork a bottle of red wine and get to cookin’ with these summer all-stars.

Here are a few recipe ideas for the week:

Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.

Fresh Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.

Grilled Lemon Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Green Beans & Herbs
These tender-crisp beans are accented with a medley of fresh herbs and butter.

Peach Season Recipes

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With a delicate, fragrant aroma and juicy, tender flesh, the peach is a cornerstone of late summer dining and we’re celebrating the stone fruit in all its glory. With a beautiful selection of produce ranging from bicolor corn and heirloom tomatoes to zesty limes, plus flavorful smoked chicken, pumpernickel bread and delicate quail eggs, this week’s lineup is bright and summer-fresh—shake up a fruity cocktail with Lime basil simple syrup, slice up a peach and enjoy!

Here are a few recipe ideas for the week:

Peach Nectar Cocktail with Lime Basil Syrup
Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Grilled Peach Salad with Blue Cheese
With peppery arugula and a red wine vinaigrette, this salad would also be incredible tossed with smoked chicken.

Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.

Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.

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