South by Northwest Recipes

From organic Andouille sausage and fresh okra to ripe yellow peaches, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like heirloom tomatoes, Hakurei turnips, mixed summer squash, baby beets, broccolini, and salt and pepper cucumbers. This comforting box also includes Pain au Levain bread, farm-fresh eggs and locally-grown Shiso apricots and Triple Crown blackberries to complement the most-classic, down-home spread. Enjoy!

Here are a few recipe ideas for the week:

Stewed Okra with Heirloom Tomatoes
This quick-cooked okra stew is the perfect combination of savory, tangy, and just a little bit spicy.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Quick-Pickled Okra
A crisp, crunchy, puckery treat to stash in your fridge!

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

Stewed Okra with Heirloom Tomatoes

This quick-cooked okra stew is the perfect combination of savory, tangy, and just a little bit spicy.

Ingredients:
1 small onion chopped (about 1 cup)
4 garlic cloves, minced
2 small green chiles, such as jalapeño, chopped
1 pound okra, sliced into rounds (or small whole okra, trimmed)
1 teaspoon ground allspice
½ teaspoon coriander
½ teaspoon paprika
1½ cup crushed tomatoes
½ cup water
1 heirloom tomato, sliced into rounds
Juice of ½ lime, or more to your liking
Extra-virgin olive oil
Sea salt and fresh ground pepper

Method:
1. Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped chiles. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).

2. Add the okra and sauté for 5 to 7 minutes over medium-high heat. Season with sea salt, black pepper and the spices. Toss to coat. Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top.

3. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking). Remove from heat and serve over rice.

*Variation: Add in some of this week’s Andouille sausage for a little extra kick!

Summery Bucatini Pasta with Italian Sausage

This light and lovely pasta makes the best of summer tomatoes and herbs; we also recommend adding a dollop of this week’s fior di latte cheese to each serving!

Ingredients:
1 pound semolina pasta, such as this week’s bucatini
1 pound Italian sausage
1 pound mixed cherry and heirloom tomatoes, cut in half for the cherry tomatoes, and then in bite-sized chunks for the larger heirlooms
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
¼ cup julienned basil leaves
Fior di latte cheese, for garnish
Sea salt and fresh ground pepper

Method:
1. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste, and allow to sit while preparing the rest of the dish so that the flavors meld.

2. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 6 to 8 minutes. Drain.

3. In a large skillet, cook the Italian sausage over medium-high heat, crumbling into bite-sized pieces, until cooked through and no longer pink. Add the tomato mixture and the drained pasta to the skillet and toss thoroughly to combine. Stir in the basil and season with additional salt if needed. Transfer to individual serving bowls and add a generous dollop of cheese to each and drizzle again with olive oil before serving.

Harvest Time Recipes

The amazingly sunny weather of late sure has kept the gardens happy! Thus, a colorful plethora of produce continues to delight in this week’s lineup, which includes everything from fall favorites like Italian eggplant, Bietole Swiss chard, and sweet D’Anjou pears to summery peppers, cucumbers and even more tomatoes. To accent this beautiful bounty, you’ll also find freshly-baked Pain au Levain bread, crisp salad greens, farm-fresh eggs, a sweet mini bouquet and imported artichoke leaf pasta in your box. Enjoy!

Here are a few recipe ideas for the week:

Artichoke Leaf Pasta with Heirloom Tomatoes & Basil
Using fresh tomatoes, top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Bietole Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

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

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