Carrots Marinated with Garlic & Oregano

This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.

Ingredients:
1½ pounds carrots, peeled and cut into 2-inch-long matchsticks or thin diagonal slices
4 garlic cloves, peeled and minced
1 tablespoon fresh oregano
¼ cup red wine vinegar
¼ cup fresh parsley, minced
1 cup olive oil
Pinch red pepper flakes
Sea salt and fresh ground pepper

Method:
1. Whisk together garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper in a large bowl.

2. In a large pot, bring water to a boil, adding 1 tablespoon salt. Add carrots and cook until just crisp-tender, about 2 minutes.

3. Drain carrots and add to marinade, letting sit in fridge overnight. When ready to serve, return to room temperature and adjust seasonings if needed. Transfer to serving platter and top with parsley.

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Paella Party Recipes

The summer harvest is at its peak, with favorites such as heirloom tomatoes, cauliflower, purple carrots and fennel ripening in abundance as we reach the end of August. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with our own signature chicken stock, traditional Valenciano rice and spicy chorizo sausage. Also featuring Pain au Levain bread and farm-fresh fruit including Canadice and Himrod grapes from our own Grapehouse, this summery lineup is fit for a crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!

Here are a few recipe ideas for the week:

Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.

Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.

Shaved Beet, Carrot & Radish Salad
Crisp and crunchy, this colorful salad makes a great picnic dish!

Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and crostini.

Forager’s Delight Recipes

From watercress and morel mushrooms to pea shoots and Swiss chard, spring produce continues to abound this week, both in the garden and foraged from the wild. Thus, this lineup sings with additional highlights like golden oregano, green spring garlic and mojito mint; combine these beauties with such provisions as freshly-made pappardelle pasta, rye bread, smoked salmon and duck eggs, and let the flavors of spring delight everyone at your table.

Here are a few recipe ideas for the week:

Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.

Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Poached Duck Eggs over Asparagus & Morel Mushrooms
This elegant presentation is sure to wow any dinner guest.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!

Chilled Tomato Soup

Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

Ingredients:
6 mixed sweet peppers
2½ pounds heirloom tomatoes
1 Walla Walla sweet onion, minced
2 cups chicken stock
½ cup freshly-squeezed orange juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Sea salt and fresh ground pepper
Fresh herbs for garnish, such as chopped parsley, thyme and oregano

Method:
1. Preheat the oven to 400°. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.

2. Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.

3. In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with herbs.

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