Sun-Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as these vine-ripened beauties are now hitting their strides here as we reach late July. This week’s box pays homage to the ripe, juicy tomato with the first of the heirloom varieties and a bevy of complementary ingredients like fresh Pomodoro bread, imported macaroni pasta, chicken and quail eggs and summery basil, plus other seasonal produce like cucumbers, fennel and fava beans, plus ripe apricots. So, uncork a bottle of wine, peruse a few recipes and enjoy these bright and beautiful summer favorites to the fullest.

Here are a few recipes for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Grain Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.

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

Shaved Fennel Salad with Beets, Raspberries & Grana Cheese
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Sun-Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should, as the vine-ripened beauties are now hitting their strides here in mid-summer. This week’s box pays homage to the ripe, juicy heirloom tomato with a bevy of complementary ingredients like fresh, locally-made bucatini pasta, Italian Rustica bread and bright herbs and edible flowers, plus summery produce like color-rich beets, fennel, salad greens, apricots and Goumi berries. So, uncork a bottle of wine and enjoy these bright and beautiful summer favorites.

Here are a few recipe ideas for the week:

Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and authentic Grana-style cheese are key to this dish’s success.

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

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 artichokes.

Shaved Fennel Salad with Golden Beets, Raspberries & Grana Cheese
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to wow.

Broccoli with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccoli makes for a lovely supper side.

Summering in France Recipes

Cool, crisp and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like green beans, heirloom tomatoes and baby red potatoes, plus accents like creamy hard-boiled eggs and protein-rich tuna. Thus, your box this week includes ingredients to create your own version of Julia Child’s famous salad, plus a crisp French Rosé, Pain au Levain bread, candied almond dark chocolate bar and other summer favorites like blueberries and ripe, juicy peaches. Enjoy!

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.

Panzanella Salad with Heirloom Tomatoes & Basil
This flavorful salad is a wonderful way to use up the odds and ends from this week’s Niçoise.

Cantaloupe & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Grilled Heirloom Tomato Vinaigrette
This bright and robust dressing is wonderful tossed with peppery greens, pasta salad, or drizzled over grilled veggies.

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

No-Bake Peach Crumble
The perfect no-fuss dessert!

Panzanella Salad with Heirloom Tomatoes & Basil

This flavorful salad is a wonderful way to use up the odds and ends from this week’s Niçoise.

Ingredients:
½ loaf of crusty bread, sliced and cut into 1-inch cubes
2-3 tablespoons olive oil, plus an additional 2 tablespoons to drizzle over salad
2 heirloom tomatoes, chopped
2 garlic cloves, peeled and minced
1-2 tablespoons shallot, thinly sliced
¼ cup Parmesan, broken into small chunks
1 pinch red pepper flakes if desired
2 tablespoons balsamic vinegar
1 cup loosely packed fresh basil leaves, torn
2 tablespoons fresh parsley, minced
2 tablespoons fresh mint, minced
Sea salt and fresh ground pepper

Method:
1. Heat a large heavy sauté pan over medium-high heat, adding 2-3 tablespoons olive oil. Once oil is hot, add bread cubes and toss to coat and toast evenly on all sides, seasoning generously with salt and pepper, until brown. (Depending on the size of your pan, you may need to toast croutons in batches.

2. Combine tomatoes, minced garlic, Parmesan and shallot in a large serving bowl. Add red pepper flakes and then drizzle with balsamic vinegar and an additional 2 tablespoons olive oil. Add in bread croutons, toss, and allow to sit for 15 minutes for flavors to marry. Serve garnished with fresh basil, parsley and mint.

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