Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Ingredients:
2 Persian cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.
2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.
3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.
Summer All-Stars Recipes
Peaches! Cherries! Radicchio! These long-awaited summer staples are now arriving in abundance, especially those chicories as you’ll enjoy six different varieties of radicchio and endive in this week’s box. Celebrate them in all their glory, as well as other sun-ripened favorites like summer squash, rainbow slicing tomatoes, fragrant herbs, and fennel. Also joining these summer all-stars: Freshly-baked Pain au Levain bread, a wealth of citrus fruit, farm-fresh eggs, and a Portuguese wine. Long live summer!
Here are a few recipe ideas for the week:
Radicchio Salad with Peaches & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to apricots to this week’s yellow peaches.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Rainbow Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies such as summer squash.
Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.
Charred Green Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Ingredients:
6-8 green onions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped
Method:
1. Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.
2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.
3. Peel the garlic and mince. Finely chop the lemons and onions. Mix everything together with the parsley. Add salt if desired.
Summer Solstice Recipes
We’ve reached the longest, lightest day of the year, and fittingly, the gardens are bursting to life as they soak up every last ray. This week, capture a taste of summer with all the ingredients for Salade Niçoise, a true hallmark of the season in France, layered with produce like green beans, vine-ripened tomatoes and baby red potatoes, and accents like hard-boiled eggs and protein-rich tuna. Enjoy this cool, crisp salad alongside locally-foraged Morel mushrooms, sunflower shoots, and crisp Romaine lettuce, as well as a freshly-baked French baguette, garden-grown herbs, bright citrus fruit and both rich and silky crème fraîche and butter made in our in-house creamery.
Here are a few recipe ideas for the week:
Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!
Morel Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Sunflower Shoot Salad with Fennel, Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sunflower shoots.
Lemon-Lime Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!
