Meyer Lemon-Honey Vinaigrette

This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Ingredients:
4 tablespoons freshly-squeezed Meyer lemon juice
1 teaspoon Meyer lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.

2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.

Pasta Night Recipes

From spicy, organic Italian sausage from Skagit River Ranch to hand-crafted rigatoni pasta, this week’s box has you prepped for a delicious Sunday supper. Also including a gorgeous bounty of produce to add to your pasta as you please—think such favorites as Lacinato kale, rainbow Swiss chard and Walla Walla sweet onions—plus Sweet Dumpling winter squash, Meyer lemons and fragrant garden herbs, this lineup is also accented by focaccia bread, chocolate amaretti cookies, double cream cheese and our own signature olive oil-polenta cake mix to complete the meal. Mangia!

Here are a few recipe ideas for the week:

Italian Sausage Pasta with Roasted Squash & Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Classic Basil Pesto

Toss it on pasta, add it to salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!

Ingredients:
4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
⅓ cup pine nuts
2 garlic cloves
½ cup freshly grated Grana-style cheese
1 teaspoon coarse kosher salt

Method:
1. Combine basil, pine nuts, cheese and garlic in a blender or food processor. Blend until paste forms, stopping often to push down any basil caught on the sides of the bowl. Then, with the motor running, add the olive oil in a steady stream and blend until smooth. Season to taste with salt, and then transfer to a small bowl.

Heirloom Tomato & Grilled Focaccia Bread Salad

The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!

Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup good-quality olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled feta cheese
Sea salt and fresh ground pepper

Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.

2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.

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