Summer Love Recipes

Ripe, juicy tomatoes; crisp, sweet corn; and, mild, nutty artichokes—what’s not to love about this box of summer favorites? Enjoy these seasonal all-stars and much more: This week’s super-fresh lineup also includes fennel, cucumber, Tropea onions and a bevy of salad and braising greens, plus farm-fresh eggs, multigrain bread, silky Greek yogurt from Tunawerth Creamery, tahini and a wealth of fragrant herbs. Enjoy!

Here are a few recipe ideas for the week:

Carrot Salad with Tahini-Lemon Dressing & Crisped Chickpeas
This crunchy, crisp, and utterly refreshing salad from Smitten Kitchen is a longtime favorite in our kitchen!

Tahini-Lemon Dressing
Nutty, creamy, and a little zippy from the lemon, this dressing is incredibly versatile.

Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

Roasted Fennel & Tropea Onions
These tender, broiled vegetables make for a fantastic side dish.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted bread.

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

Sweet Summertime Recipes

We’re soaking up each and every ounce of sunshine—and each and every piece of produce coming in from the gardens! This week’s summery box is packed with such colorful favorites as white donut peaches, mixed heirloom tomatoes, artichokes, cucumbers and more, as well as accompanying provisions like farm-fresh eggs, sea salt-kissed Pomodoro bread, golden beet greens, and fragrant garden-grown basil, dill, and sculpit, a perhaps new-to-you herb. It’s a sweet, sweet summer, indeed.

Here are a few recipe ideas for the week:

Summer Stone Fruit Salad with Raspberry-Honey Vinaigrette
This bright and lively salad is perfect for a hot summer’s day.

Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

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

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.

Slow-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these with a drizzle of pesto!

Classic Basil Pesto
Toss it on pasta, add it to salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!

Summer All-Stars Recipes

Apricots! Tomatoes! Cucumbers! 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 summer squash, Tropea and Walla Walla onions, yellow Romano beans, rainbow Swiss Chard, fragrant herbs and fennel. Also joining these summer all-stars: Freshly-baked focaccia, basil-infused olive oil, creamy chevre from Lost Peacock Farm, fresh eggs from our heritage-breed hens and our signature cobbler crust mix to whip up something special for dessert. Long live summer!

Here are some recipe ideas for the week:

Mediterranean Summer Salad
This classic salad makes the best of summer tomatoes and cucumbers.

Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!

Grilled Fennel
A wonderful side for grilled chicken or steak.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Yellow Romano Beans with Caramelized Tropea Onions
These beautiful beans are tossed with Italian red onions and fresh parsley.

Apricot Cobbler
It’s hard to beat this summery 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.

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