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!)

Ingredients:
3 pounds fingerling potatoes, scrubbed and halved or quartered if large
¼ cup minced parsley
2-3 tablespoons olive oil
2 cups sweet corn kernels, cut from the cob
½ cup oil-packed sun-dried tomatoes, drained and chopped
1 bunch fresh basil leaves, chopped
¼ cup feta cheese, crumbled
¼ cup toasted pine nuts

For dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°. Place the potatoes in a heavy roasting pan, drizzle with olive oil, stir to coat. Salt and pepper generously and add chopped parsley. Roast the potatoes until tender and starting to brown, turning once or twice, about 20-25 minutes. Remove from oven and cool to room temperature.

2. When potatoes have cooled, combine together with the corn kernels and sun-dried tomatoes.

3. For the dressing, combine the ½ cup of olive oil, balsamic vinegar, garlic, salt and pepper in a small bowl. Toss the potato mixture enough dressing to coat lightly. Stir in the basil and feta cheese gently, season with salt and pepper and garnish with toasted pine nuts. Serve at room temperature.

Springtime Brunch Recipes

There’s nothing quite like a fresh spring morning, the dew sparkling on each blade of grass and the newest garden shoots reaching toward the sky to catch the sometimes-elusive sun. Thus, with fixings like our housemade spinach-bacon-Cheddar frittata, Tunawerth yogurt and cherry-almond cake topping complementing spring-fresh ingredients like microgreens, Romanesco and first-of-the-season rhubarb, this week’s breakfast-themed box greets the morning with similar enthusiasm—so pop open a bottle of bubbly Brut Cava and enjoy!

Here are a few recipe ideas for the week:

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.

Romanesco Salad
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.

Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Rhubarb-Apple Cake
Finish with our signature cherry-almond topping, and you’ve got dessert!

Mediterranean Favorites Recipes

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The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like cucumbers, cherry tomatoes, peppers and zucchini begin their summer ripening. Take advantage of this bounty with a menu starring our signature chicken stock, organic chicken breasts and rice to incorporate into a traditional Avgolemono soup, plus pepperoncini, Kalamata olives and sheep’s milk feta to use in a Greek village salad. A fresh Kalamata olive loaf and a bevy of seasonal fruit complete this feast of Mediterranean delights.

Here are a few recipes ideas for the week:

Tzatziki Sauce
This signature Greek condiment is wonderful served with this week’s Kalamata olive bread.

Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.

Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.

Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.

Roasted Golden Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.

Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.

Black Currant Sauce
This rich, luscious sauce is fantastic served with salmon or other grilled protein!

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply-stunning for dessert.

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