Summer Splendor Recipes
Green beans to heirloom tomatoes, zucchini to baby artichokes, the summer hits just keep coming! This box celebrates summer with a plethora of locally-grown produce—yellow Romano beans, cucumbers, and Walla Walla bunched onions, as well as crisp Cegolaine lettuces and fragrant garden herbs—all accented by imported Italian pasta, sunflower seed-kissed multigrain bread, peppery edible flowers, farm-fresh eggs and a market bouquet to grace your table. So, slice up an apricot, thumb through the recipes and enjoy these summer gems to the fullest.
Here are a few recipe ideas for the week:
Braised Baby Artichokes
Simmered with white wine and chicken stock, these tender artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
The Perfect Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs in addition to those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: smoked salmon, Italian Rustica bread, and Fontina cheese to help craft an Italian-style fonduta—plus, a bevy of fresh produce like asparagus, spring ramps and buttery Hakurei turnips, this box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!
Fontina ‘Fonduta’ with Duck Eggs
The classic Italian-style fondue, crafted with this week’s silky duck eggs.
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.
Cornmeal, Parmesan & Thyme Crackers
Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.
Spring Sunshine Recipes
This week’s beautiful weather sure has jump-started the gardens! Crisp and crunchy, verdant and vivacious, the flavors of spring are thus freshening up this week’s lineup with such ingredients as pea and sunflower shoots, purple sprouting broccoli, leeks and chives. Also featuring fresh pappardelle pasta, Skagit River Ranch Italian sausage, Tunawerth cream cheese, our own duxelles and cornichons, plus top-quality baking ingredients, this box of seasonal favorites invites you to immerse yourself in the kitchen before heading back outside with a full plate and a glass of wine to enjoy!
Here are a few recipe ideas for the week:
Pappardelle Pasta with Duxelles & Italian Sausage
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and savory sausage.
Spring Greens Salad
Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!
Oven-Roasted Leeks
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side dish.
Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.
Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.
