Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches to this week’s apricots.
Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
2 apricots, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and frisée and toss until coated. Add the apricots slices, goat cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
Summer Stone Fruit Salad with Raspberry-Honey Vinaigrette
This bright and lively salad is perfect for a hot summer’s day.
Ingredients:
2 heirloom tomatoes, cored and cut into wedges
1 cup Sungold cherry tomatoes
2 ripe but firm apricots, cut into wedges
2 ripe but firm peaches, cut into wedges
1 Tropea onion, thinly diced
⅓ cup feta, crumbled
Fresh basil and mint leaves
Sea salt and fresh cracked pepper
For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper
Method:
1. Arrange the tomatoes, peaches, apricots and red onions on a large platter.
2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Drizzle the salad ingredients with the vinaigrette and lightly toss to coat. Top with feta, basil and mint, and then season generously with salt and pepper.
A Taste of Italian Summer Recipes
Crafted from tender basil leaves, sweet pine nuts, extra-virgin olive oil, Grana-style cheese, fragrant garlic and a kiss of sea salt, classic Genovese pesto is a true taste of summer—and our weekly delivery comes complete with the ingredients to craft your own incredibly fresh version. Accompanied by imported orecchiette pasta and fresh Italian Rustica bread to pair with that glorious pesto, this summery lineup also includes farm-fresh eggs, heirloom tomatoes, a crisp rosé and beautifully ripe plums. Mangia!
Here are a few recipe ideas for the week:
Classic Basil Pesto
Toss it on pasta, stir into salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!
Frisée Salad with Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
Slow-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these with a drizzle of pesto!
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!
Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!
Ingredients:
3-4 plums, seeds removed and quartered
1 orange
3 tablespoons high-quality maple syrup
½ teaspoon cinnamon
¼ teaspoon cardamom
Pinch kosher salt
Method:
1. Squeeze the juice from the orange into a medium skillet, then add the maple syrup, spices and salt. Set heat to medium and gently stir mixture until sugar dissolves. Allow the mixture to gently simmer (adjusting heat as needed) for about 5 minutes, then add quartered plums.
2. Continue to let the mixture simmer for another 5-7 minutes, or until the plums are tender, but still maintain their shape. If the liquid appear more watery than syrupy, remove plums with a slotted spoon and continue to simmer the liquid until a slightly syrupy texture is achieved, then pour over plums. Allow compote to cool to room temperature before placing in an airtight container. Refrigerate if not using right away.
