Summertime Brunch Recipes
Summer has officially arrived! This week’s box is fit for brunch, lunch and beyond with all the ingredients for a summer vegetable frittata (think: sweet peppers, baby summer squash, yellow fingerling potatoes) and Italian sausage to serve alongside. Also featuring such favorites as Pomodoro bread, apricot jam and fragrant herbs, this bright lineup is rounded out by the first of the summer peaches and our signature cobbler mix—enjoy!
Here are a few recipe ideas for the week:
Summer Vegetable Frittata
Packed with peppers, potatoes and sweet onion, this easy frittata boasts incredibly fresh flavor.
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.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
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!
Midsummer Splendor Recipes
As summer produce continues to ripen apace—from the grape tomatoes and slicing cucumbers in the gardens to the donut peaches and juicy plums in the orchards—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring a beautiful orzo pasta baked in smoky pork stock, plus locally-crafted halloumi cheese and sweet red pepper kabobs to toss on the grill. Freshly-made apricot jam, sun-dried tomato pomodoro loaf and a light Yakima Valley Sauvignon Blanc also help to anchor this midsummer meal.
Here are a few recipe ideas for the week:
Baked Orzo with Smoked Pork Stock
Flavorful and filling, this satisfying baked dish is wonderful served with this week’s grilled halloumi kabobs.
Grilled Halloumi Cheese Kabobs with Sweet Red Peppers
The perfect accompaniment to this week’s baked orzo.
Village Salad with Tomatoes, Cucumbers & Radishes
A Mediterranean-style classic, tossed with a light red wine vinaigrette and fresh herbs.
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summery greens, veggie slaws and pasta salads.
Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
Fall Favorites Recipes
Celebrate autumn in all its glory this week: With beautiful produce including Chanterelle mushrooms, crisp apples and sweet Delicata squash, plus provisions like garlic confit, chicken stock and a bouquet garni to help craft a hearty, rich vegetable and bean soup, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside rich blue cheese, fresh whole grain bread and a robust Italian red wine.
Here are some recipe ideas for the week:
Fall Vegetable & Heirloom Bean Soup
A deeply flavorful entrée, thanks to the addition of fresh herbs, garlic confit and our housemade chicken stock.
Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Warm Beet Salad with Blue Cheese & Hazelnuts
Topped with blue cheese and toasted hazelnuts, this flavorful salad is incredibly beautiful.
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.
Fall Apple Crisp
A quick and easy dessert using fresh apples: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.
