Packed with Produce Recipes
From peppers to tomatoes and fennel to eggplant, this week’s box is full of fresh fall provisions! Also including such favorites as green beans, purple sprouting broccoli and meaty Porcini mushrooms, this autumnal splendor is rounded out by Gruyère cheese bread, rustic Sardinian pasta, farm-fresh eggs, and all the ingredients for a simply-rustic Meyer lemon curd tart, plus fragrant herbs and garden greens, beautiful Angelino plums and bubbly Prosecco. Enjoy!
Here are a few recipe ideas for the week:
Fregola Sarda Salad
A light and bright salad accented by capers, garlic and hazelnuts.
Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Gruyère cheese bread.
Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!
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).
Sweet October Recipes
This year’s exceedingly pleasant October weather sure has kept the fresh produce coming in apace: This week’s lineup includes another beautiful batch of greens, everything from hearty radicchio to tender lettuces, as well as such highlights as yellow peaches, pluots, eggplant, Tropea onions, broccolini and an assortment of peppers both spicy and sweet. Enjoy this fall bounty alongside Gruyère cheese bread, a festive nut and olive mix, rose jelly from France, farm-fresh eggs and a sweet bouquet of seasonal blooms.
Here are a few recipe ideas for the week:
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Broccolini Salad with Olives & Sun-Dried Tomatoes
This salad packs in the flavor!
Vegetable Frittata
Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.
Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Peach Habanero-Garlic Hot Sauce
This spicy hot sauce is made with fiery roasted peppers and plenty of garlic, ideal for spicing up your favorite foods.
Packed with Produce Recipes
From peppers and tomatoes to corn and squash, this week’s box is full of fresh fall provisions! Also including such favorites as red beets, fennel, purple carrots, cucumbers and French Breakfast radishes, plus a bevy of garden greens, the autumnal splendor is rounded out by Challah bread, farm-fresh eggs, edible flowers and flaky smoked salmon, as well as mini bouquets, white chocolate-coated fruits from France and fresh kiwi berries. Enjoy!
Here are some recipe ideas for the week:
Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Garlic-Herb Patty Pan Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!
Calendula-Infused Herbal Oil Recipe
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.
