Quick-pickled in vinegar, these onions wonderfully complement game day staples like burgers, tacos and of course, chili!
1 medium red onion
2 tablespoons white vinegar or apple cider vinegar
Pinch sea salt
Pinch dried oregano
1. Thinly-slice red onion and place in a shallow bowl or jar. Drizzle with vinegar and then pour over water to cover.
2. Add pinches of both salt and oregano, stirring gently to mix. Cover and let onions sit for several hours or overnight in fridge.
There’s nothing quite like a lazy July lunch spent lingering over the freshest flavors of the season while also enjoying a hearty dose of those blissful summer rays. This week’s box has you all set for such an experience with a soup and salad-ready lineup starring our housemade chili con carne—crafted from organic grass-fed beef, pinto beans and a signature blend of spices—plus, sea salt-kissed Pomodoro bread, a French Rosé and all the ingredients to whip up a white polenta-topped peach cobbler for dessert. Enjoy!
Here are some recipe ideas for the week:
Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
Peach Cobbler with White Polenta Crust
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.
1 1/2 pounds waxy potatoes
2 eggs, at room temperature
1 tablespoon wine, cider, or rice wine vinegar
Salt and Fresh-ground black pepper
1/2 red onion, cut into small dice or very thinly sliced
1/4 cup olive oil
2 tablespoons F&L mustard
1 tablespoon chopped chives
1 tablespoon chopped parsley
1-2 chopped garlic scapes
1. Cook potatoes in salted water until tender (there should be very little resistance when poked with a paring knife). Drain, cool, peel, and cut into bite size pieces. Place in a mixing bowl.
2. Simmer eggs for nine minutes, cool in cold water, and peel.
3. Mix vinegar, salt, and pepper in small bowl, pour over potatoes and stir gently. Let sit for 7 or so minutes to allow potatoes to absorb vinegar. Add onion, olive oil, and F&L mustard and mix carefully. Taste for salt and vinegar and add more as needed.
4. Chop the eggs and gently stir into the potatoes with chives, parsley, and scapes.
These stunning beauties are wonderful atop a stir-fry or served as a fun appetizer (just sprinkle with sea salt!).
12 quail eggs
½ cup cider vinegar
½ cup water
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon pickling spice
1. Combine the vinegar, water, sugar, measured salt, and pickling spice in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove the pan from the heat and let sit until the mixture cools to room temperature, about 30 minutes.
2. Meanwhile, place the eggs in a medium saucepan with a tight-fitting lid and cover with cold water by 1 inch. Place over high heat and bring to a boil. Immediately remove the pan from the heat, cover, and let sit 3 minutes. Meanwhile, prepare an ice water bath by filling a 1 ½ quart sized bowl halfway with ice and water.
3. When the three minutes are up, transfer the eggs with a slotted spoon to the ice water bath. Let sit until the eggs are cold, about 5 minutes. Carefully crack and peel each egg and gently rinse under cold water to remove any residual shell pieces. Pat the eggs dry with a paper towel and transfer them to a glass pint jar with a tight-fitting lid; set aside.
4. Set a fine-mesh strainer over a 1- or 2-cup measuring cup with a spout. Pour the cooled pickling liquid into the strainer and discard the contents of the strainer. Pour the pickling liquid over the eggs and seal the jar. Refrigerate at least 24 hours and up to 1 week. Slice in half lengthwise to serve.