Also tossed with this week’s vinaigrette, this salad features a wonderfully-smoky flavor from the grill.
1 head radicchio, such as Bianca di Chioggia
3-4 fennel bulbs, fronds reserved and trimmed of tough ends
1 cup spring onion, thinly sliced, some of green tops included
½ cup Farm & Larder Cara Cara orange vinaigrette
1. Quarter the radicchio heads lengthwise, leaving the cores intact. Also slice each fennel bulb in half. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
2. Preheat grill to medium-high and oil the grill rack.
3. Place the radicchio and fennel, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)
4. Allow fennel and radicchio to cool to room temperature, then transfer both to a platter and toss with onion slices and vinaigrette.
Tossed with fresh parsley and lemon vinaigrette, this spring side boasts a lovely smokiness from the grill.
1 pound asparagus stalks, trimmed of tough ends
1 pound fingerling potatoes, washed, scrubbed and cut in half
¼ cup olive oil
¾ cup preserved lemon vinaigrette (see recipe)
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper
1. Preheat a charcoal or gas grill, brush grate lightly with olive oil. On a large sheet pan, spread out asparagus and potatoes. Drizzle with olive oil and season generously with salt and pepper.
2. Over medium heat, grill asparagus and potato halves (cut side down) until tender and just slightly charred, about 8-10 minutes, turning and flipping as needed.
3. Remove from the grill and transfer to a serving platter. Toss with the preserved lemon vinaigrette and fresh parsley, seasoning with more salt and pepper, as needed.
These smoky, charred slices are an excellent base for cherry tomato salsa, fresh cheese, or any other topping you can dream up.
1 loaf rustic bread, such as Pain au Levain
Sea salt and fresh ground pepper
1. Slice bread in ¼-½-thick slices and lay out on a sheet pan. Brush both sides of each slice with olive oil and then season generously with salt and pepper.
2. Over medium-high heat on a gas or charcoal barbecue, grill bread slices until slightly charred, flipping once to get color on both sides. Serve warm with your desired toppings.
It’s now officially summer, which means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the taste of early summer, from crisp garden greens and sweet cherry tomatoes to a refreshing pasta salad kissed with lemon-dill vinaigrette and flaky smoked salmon from West Seattle’s Loki Fish Company. Pair these with a fruity Pinot Gris and airy Italian rustica bread, then sit back and enjoy the flavors of the season.
Here are a few recipe ideas for the week:
Pasta Salad with Smoked Salmon & Summer Greens
Tossed with a fresh lemon-dill vinaigrette, this pasta salad exudes the light, refreshing flavors of the season.
In addition to this week’s pasta salad, this versatile dressing pairs well with roasted baby carrots.
Slow-Roasted Cherry & Pear Tomatoes
Incredibly sweet and juicy, these roasted beauties are excellent atop crostini.
This ingenious recipe from The Smitten Kitchen Cookbook boasts big flavor. Try it mixed with your favorite pasta noodles.
Grilled Radicchio with Olive Oil & Sea Salt
Tender with a smoky flavor, these radicchio wedges are wonderful alongside grilled entrées, or chopped and scattered atop bruschetta or pizza!
A quick and easy dessert using plump, juicy blueberries.