Midsummer Splendor Recipes
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.
Grilled Halloumi Kabobs with Sweet Red Peppers
The perfect accompaniment to this week’s baked orzo.
Ingredients:
5 ounces halloumi cheese, cut into 1-inch cubes
2 sweet red peppers, seeded and sliced into 2-inch pieces
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Sea salt and fresh ground pepper to taste
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water, and allow to soak while preparing the other ingredients.)
2. Thread cheese cubes onto the skewers, alternating with the red pepper slices. In a small bowl, combine 1 tablespoon olive oil with a dash of salt and pepper, then brush each kabob on both sides with the mixture.
3. Grill each kabob, flipping occasionally, until the cheese is golden and the sweet peppers are softened and slightly charred.
4. Remove kabobs from the grill and transfer to a platter. Drizzle the entire dish with the additional 1 tablespoon olive oil and then sprinkle with the parsley.
Spring Fresh Recipes
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.
Grilled Halloumi 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.
Ingredients:
5 ounces Halloumi cheese, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
Pinch sweet ground chile pepper
Sea salt and fresh ground pepper to taste
Roasted Root Vegetables (see recipe)
Wood or metal skewers
Method:
1. Preheat a gas or charcoal grill to medium-high. (If using wooden skewers, place in a sheet pan and cover with water, and allow to soak while preparing the other ingredients.)
2. Thread cheese cubes onto the skewers. In a small bowl, combine 1 tablespoon olive oil with a dash of salt and pepper, then brush each kabob on both sides with the mixture.
3. Grill each kabob, flipping occasionally, until the cheese is golden.
4. Remove kabobs and from grill and transfer to a platter with the roasted root vegetables, laying the kabobs on top of the veggies. Drizzle the entire dish with the additional 1 tablespoon olive oil and then sprinkle with the parsley and a healthy dusting of sweet ground chile pepper.
