Changing Seasons Recipes

With dewy mornings and darker evenings, the subtle shifting of the seasons seems to be well underway here in the Northwest. The gardens are thus towing the line between summer and fall with the continuation of favorites like melons, blueberries, Thai basil and edible flowers alongside the arrival of such fall highlights as locally-grown corn, Jimmy Nardello peppers and the cooler-weather-loving greens. This week’s lineup includes all the aforementioned produce as well as sliced multigrain bread, farm-fresh eggs and a crisp apple Verjus from Sauk Farms; here’s to enjoying the best of both worlds this week!

Here are a few recipe ideas for the week:

Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Sweet Corn & Roasted Potato Salad with Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)

Thyme-Apple Verjus Vinaigrette
One of our favorite dressings for fall; try tossing with sliced apples, roasted nuts and your favorite salad greens.

Pickled Blueberries
Tart-sweet and incredibly addictive, these pickled berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese).

Thyme-Apple Verjus Vinaigrette

One of our favorite dressings for fall; try tossing with sliced apples, roasted nuts and your favorite salad greens.

Ingredients
⅓ cup apple Verjus
⅓ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves

Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper, and toss over salad greens.

Cucumber Bird’s Eye Smash

A spicy, herbaceous cocktail crafted with this week’s fiery hot sauce.

Ingredients:
½ cucumber, washed and cut into bite-sized chunks
4-6 basil leaves
Dash of simple syrup
1.5 ounces dry gin
Juice of 1 lime
Dash of Cucumber Bird’s Eye hot sauce

Method:
1. Muddle the basil leaves and cucumber chunks in a cocktail shaker along with about a half tablespoon of simple syrup. Add the gin, lime juice, and a few drops of the hot sauce and shake with ice. Strain into a glass over fresh ice and enjoy!

Grilled Heirloom Tomato Vinaigrette

In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta salad, or drizzled over steamed or grilled vegetables.

Ingredients:
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

Method:
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.

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