In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta salad, or drizzled over steamed or grilled vegetables.
1-2 heirloom tomatoes, halved and seeded
2 garlic cloves, peeled
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon fresh parsley
½ cup olive oil
Sea salt and fresh ground pepper
1. Preheat grill to medium-high. Grill tomato halves until soft and slightly charred, beginning flesh side down, and flipping over halfway through cooking so both sides have grill marks. Remove from heat and allow to cool.
2. In a food processor or blender, combine tomatoes, garlic, vinegar, lemon juice and herbs and process until smooth. Check for seasoning and season liberally with salt and pepper.
3. Then, with processor running, slowly add olive oil and process until well blended. Set aside until ready to use.
In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).
1 garlic clove, finely grated
1 cup mayonnaise
½ cup finely-chopped mixed tender herbs, such as basil, chives, parsley and thyme
Zest and juice of 1 lemon
Sea salt and fresh ground pepper
1. Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper. Cover and chill until ready to use.
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Fresh herbs of your choice, such as basil, mint and sage leaves, plus parsley, thyme and rosemary sprigs
Neutral frying oil, such as canola or vegetable
1. Wash and dry all herbs thoroughly. The herbs need to be very dry to prevent splattering when fried.
2. Pour oil about ¼ -inch deep in a small pot and bring to 325°. (To test the heat, drop a small piece of bread into the oil and it should turn golden brown in about 30 seconds).
3. Working in batches, drop a few herbs at a time into the hot oil. Cook for 30 seconds. Flip over using tongs and continue cooking for 30 seconds to 1 min, or until the herb appears slightly darkened in colour and evenly fried. Gently remove from oil with tongs and place on a paper towel-lined plate. Allow to cool before serving.
This week’s box pays homage to the best spring ingredients—baby red potatoes, bright Pink Beauty radishes, creamy Hakurei turnips—while looking forward to summer with colorful sweet pea blooms and the first stone fruits of the season, gorgeous apricots. Top those ripe beauties with our signature cobbler crust mix and pop it into the oven for dessert, then have fun in the kitchen with the other provisions included in this bright lineup: Pain au Levain bread, fresh eggs from the henhouse and our rich and silky crème fraîche, plus chai-spiced peanut butter and a plethora of greens including Swiss chard, Little Gem lettuce and Lacinato kale.
Here are a few recipe ideas for the week:
Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of toasted or grilled Pain au Levain bread.
Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.
It’s hard to beat this summery dessert—just add vanilla ice cream!