Paella Party Recipes

The summer harvest is at its peak, with favorites such as heirloom tomatoes, cauliflower, purple carrots and fennel ripening in abundance as we reach the end of August. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with our own signature chicken stock, traditional Valenciano rice and spicy chorizo sausage. Also featuring Pain au Levain bread and farm-fresh fruit including Canadice and Himrod grapes from our own Grapehouse, this summery lineup is fit for a crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!

Here are a few recipe ideas for the week:

Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.

Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.

Shaved Beet, Carrot & Radish Salad
Crisp and crunchy, this colorful salad makes a great picnic dish!

Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and crostini.

Fall Color Recipes

Much like autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful new produce, from peppery arugula greens and purple carrots to Sungold cherry tomatoes and sweet yellow onions. Celebrate this beautiful bounty alongside semolina pasta and locally-sourced smoked salmon, plus rustic Italian bread, farm-fresh eggs and our signature fruit crisp topping to take advantage of this week’s selection of Bella Luna apples and pears.

Here are a few recipe ideas for the week:

Arugula Pesto
This bright, flavorful pesto is wonderful served over this week’s bucatini pasta.

Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.

Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.

Purple Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Smoked Salmon Salad with Crème Fraîche & Arugula
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomato on the side.

Fall Fruit Crisp
Delicious with either apples, pears or a combination of both: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup stars such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fresh fall produce like Delicata squash, purple carrots and Russian Banana fingerling potatoes to incorporate into comforting side dishes, this box also includes bread pudding accented with raisins and bourbon maple syrup to finish your supper on a sweet note.

Here are some recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.

Purple Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Buttered Radishes
These dipped radishes make for a wonderful starter or snack!

This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Our Favorite Things Recipes


Celebrate autumn in all its glory this week: With beautiful produce including colorful rainbow Swiss chard, crisp apples and buttery Acorn squash, plus housemade provisions like duxelles, pickled Chanterelle mushrooms and fig walnut preserves, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside a rich blue cheese, nutty Gruyère bread and a late harvest dessert wine from France.

Here are a few recipe ideas for the week:

Roasted Acorn Squash with Pasta & Duxelles
The classic pairing of squash and sage is utterly delicious combined with our housemade duxelles and pasta.

Sautéed Rainbow Chard
These flavorful greens are wonderful topped with our fig-walnut preserves!

Braised Purple Carrots & Fennel
Seasoned with orange and honey, this beautiful side goes with well alongside roasted chicken or pork tenderloin.

Ricotta Apple Cake
Fresh ricotta adds a light, airy touch to this classic Italian apple cake.

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