Sun Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the seasonal beauties are now at their best here in August. This week’s box pays homage to the ripe, juicy summer favorite with a selection of heirloom tomatoes, plus fresh bucatini pasta, sun-dried tomato-kissed Pomodoro bread, farm-fresh eggs, and smoky scamorza cheese all to help you enjoy their vine-ripened glory. A wealth of summer produce ranging from fennel and peppers to summer squash and cucumbers, plus ripe Tuscan melon and fresh-picked blueberries from Bow, Washington, finishes off this bright and beautiful lineup.
Here are a few recipe ideas for the week:
Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.
Tian Provencal
If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.
Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Pickled Blueberries
These tart-sweet berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese sammie crafted with this week’s smoky scamorza).
Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.
Ingredients:
1 pound fresh bucatini pasta
1 pound (about 2-3) heirloom tomatoes, diced
¼ cup julienned basil leaves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon sherry vinegar
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
Shaved Grana-style cheese, for garnish
Sea salt and fresh ground pepper
Method:
1. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 1½ to 2 minutes. Drain.
2. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, vinegar, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste.
3. Place the drained pasta on top of the tomato mixture and toss to combine. Stir in the basil and season with additional salt if needed. Transfer to a large serving bowl, drizzle with additional olive oil and sprinkle with Grana-style cheese. Serve immediately.
Summery Bucatini Pasta with Italian Sausage
This light and lovely pasta makes the best of summer tomatoes and herbs; we also recommend adding a dollop of this week’s fior di latte cheese to each serving!
Ingredients:
1 pound semolina pasta, such as this week’s bucatini
1 pound Italian sausage
1 pound mixed cherry and heirloom tomatoes, cut in half for the cherry tomatoes, and then in bite-sized chunks for the larger heirlooms
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons finely-chopped shallot
1 garlic clove, minced
Pinch red pepper flakes
¼ cup julienned basil leaves
Fior di latte cheese, for garnish
Sea salt and fresh ground pepper
Method:
1. In a large bowl, toss together the tomatoes, 2 tablespoons olive oil, red pepper flakes, shallot and garlic. Season to taste with salt and pepper to taste, and allow to sit while preparing the rest of the dish so that the flavors meld.
2. Bring a large pot of salted water to a boil. Add the pasta to the water, stir gently and cook until al dente, 6 to 8 minutes. Drain.
3. In a large skillet, cook the Italian sausage over medium-high heat, crumbling into bite-sized pieces, until cooked through and no longer pink. Add the tomato mixture and the drained pasta to the skillet and toss thoroughly to combine. Stir in the basil and season with additional salt if needed. Transfer to individual serving bowls and add a generous dollop of cheese to each and drizzle again with olive oil before serving.
