Summery September Recipes
Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, grilling peppers and zucchini, as well as crisp salad greens, edible flowers and the first of the early autumn sweet corn. Also included: All the ingredients for a nectarine galette tart topped with honey-cinnamon crème fraîche—pop that in the oven, then uncork a bottle of French Rosé and toast to lingering summer.
Here are a few recipe ideas for the week:
Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!
Ratatouille
This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.
Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm bread.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Billy Mills’ Corn Relish
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!
Nectarine Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Honey-Cinnamon Crème Fraîche
This amazing combination is wonderful atop a fruit galette, baked apples or even poached pears!
Summer into Fall Recipes
Though September has brought with it cooler temperatures, falling leaves and other signs that fall is indeed just around the corner, here at Bella Luna and the other nearby farms we are continuing to enjoy a bounty of late-summer crops—from bicolor corn and eggplants to juicy melons. Thus, this week’s box combines the best of both seasons as it stars a robust tomato and roasted red pepper soup as well as Gruyère cheese bread, farm-fresh eggs and produce like sprouting broccoli and colorful grilling peppers.
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter!
Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.
Tomato Salad with Corn & Roasted Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Melon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.
Pickled Peppers
These addictive peppers are wonderful incorporated into a grilled cheese sandwich to serve alongside this week’s soup.
Summer into Fall Recipes
Though September has brought with it rain showers, falling leaves and other signs that fall is indeed just around the corner, here at Bella Luna and the other nearby farms we are continuing to enjoy a bounty of late-summer crops—from rainbow cherry tomatoes and spicy peppers to juicy melons. Thus, this week’s box is our ode to the last of summer, with the likes of eggplant, cucumbers and summer squash included alongside a beautiful Bordeaux Blanc wine, fresh pumpernickel bread and English Cheddar cheese.
Here are a few recipes ideas for the week:
Quinoa Salad with Tomatoes, Cucumber & Coriander
This tabbouleh-inspired salad is fresh and light thanks to an infusion of summer produce and herbs.
Roasted Potato & Veggie Skillet with Poached Eggs
This homey dish makes for a fantastic breakfast-for-dinner dish.
Roasted Golden Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a warm salad.
Balsamic Roasted Warm Beet Salad
This Barefoot Contessa recipe is not only incredibly beautiful but also extremely flavorful.
Sautéed Summer Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy is equally good with everyday orange or this week’s purple carrots.
Pickled Peppers
These addictive peppers are wonderful incorporated into a grilled cheese sandwich with this week’s English cheddar.
