Quick-Pickled Okra
A crisp, crunchy, puckery treat to stash in your fridge!
Ingredients:
1 pound whole fresh okra
2 cloves garlic, peeled
2 teaspoons dill seeds
2 teaspoons kosher salt
2 teaspoons whole black peppercorns
1½ cups white vinegar
1½ cups water
Method:
1. Line a couple of Mason jars with the okra, packing them as closely as possible with the stems facing upright, packing the containers to the rim, then disperse the garlic cloves, dill seeds, salt and pepper amongst the jars.
2. In a small saucepan, bring the vinegar and water to a boil, then pour it into the okra-stuffed jars, leaving about ¼-inch headspace at the top of the jar and sealing them tightly. Allow to cool to room temperature, then store them in the refrigerator, where they continue to get more pickle-y tasting, for about a month.
Quick-Pickled Green Apples
Another fun addition to an antipasti platter!
Ingredients:
2 medium-sized tart-crisp apples, such as Granny Smith, cut into thin slices
1 cup apple cider vinegar
1 cup water
½ cup brown sugar
2 cinnamon sticks
½ teaspoon salt
¼ teaspoon ground ginger
Method:
1. Fill a 1-liter mason jar with apple slices.
2. Combine cider vinegar with water, sugar, cinnamon, salt and ginger in a medium saucepan over high. Stir until sugar dissolves and mixture is hot. Pour over apple slices, close lid and refrigerate overnight. Keeps well for up to two weeks.
Laidback Lunch Recipes
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.
Spicy Escarole
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!
Potato Salad with Whole Grain Mustard
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.
Ingredients:
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
Method:
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.