Rise n’ Shine Recipes
It’s breakfast time! This week’s lineup stars a bevy of late-summer favorites—cherry tomatoes, Persian cucumbers, Japanese eggplant, green beans, sweet corn and more—all complemented by breakfast-ready ingredients such as organic link sausages, cinnamon-raisin bread and farm-fresh eggs. Also including organic Greek yogurt, apple-pear cider, crisp salad greens, ripe yellow peaches, melon and Italian prunes, plus fragrant garden greens, this box will help you start the day off right—so pour yourself a cup of locally-roasted coffee and greet the day.
Here are a few recipe ideas for the week:
Cherry Tomato Frittata
Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.
Tomato Tart with Caramelized Onions
We make this classic tart from The Pioneer Woman every year.
Marinated Persian Cucumber Salad
Super simple and healthy, this salad is perfect for brunch, lunch or dinner.
Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Grilled Fennel
A wonderful side for roasted chicken or steak.
Grilled Fennel
A wonderful side for roasted chicken or steak.
Ingredients:
4 medium fennel bulbs, thick outermost layers peeled, and then sliced lengthwise about ½ inch thick
3 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for medium-high heat. Toss fennel on a rimmed baking sheet with oil; season with salt and pepper.
2. Grill fennel until lightly charred, about 4 minutes per side.
Summer Splendor Recipes
The Italian summer calls to mind visions of beautiful wine, fresh creamy cheeses, and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with a bounty of produce that includes heirloom tomatoes, Italian eggplant, fennel, and zucchini, plus Skagit River Ranch Italian sausage and fresh fior di latte mozzarella-style cheese from Ferndale Farmstead Creamery. Also included for this relaxed, refreshing spread: Italian Rustica bread, farm-fresh eggs, ripe yellow peaches, and fragrant, garden-grown herbs. Mangia!
Here are a few recipe ideas for the week:
Fresh Peach Caprese
Summer perfection on a plate!
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Italian Rustica bread as a starter!
Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!
Grilled Fennel
A wonderful side for grilled chicken or steak.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Ingredients:
2 medium zucchini, cut diagonally into ½-inch thick slices
3 cloves garlic, minced
¼ cup unsalted butter, melted
Juice of 1 lemon
2 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together butter, garlic, parsley and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
2. Heat a grill to medium-high. Add zucchini in a single layer and grill until lightly charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with additional parsley and salt and pepper, if desired.
