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.
Summering in France Recipes
Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce, creamy hard-boiled eggs and briny accents like black olives and protein-rich tuna. This week’s box celebrates the summer staple with local and imported ingredients to create your own version, plus a plethora of summery herbs and compound herb butter, a bright Rosé and beautiful local blueberries and cherries.
Here are a few recipe ideas for the week:
Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!
Summer Squash Ribbons with Lemon & Mint
This adaptation from a beloved Alice Waters’ recipe is seasoned with just the right amount of fragrant basil and zesty lemon.
Cabbage Salad with Radish & Turnip
A summery twist on classic coleslaw!
Panzanella Salad with Cherry Tomatoes & Basil
This flavorful salad is a wonderful way to use up the odds and ends from this week’s Niçoise.
Radish & Turnip Slaw with Blue Cheese
This crunchy-cool slaw is a summer staple, wonderful served with hot dogs, tacos, or as a side salad.
Ingredients:
1 bunch radishes, ends trimmed and thinly sliced
1 bunch turnips, ends trimmed, halved and thinly sliced
6-7 celery stalks, thinly sliced with leaves picked and reserved
5 spring onions, white and green parts thinly sliced
½ cup fresh parsley, chopped
For dressing:
3 tablespoons blue cheese, crumbled
2 tablespoons good quality mayonnaise
½ cup sour cream
2 tablespoons fresh lime juice, plus zest of 1 lime
2 teaspoons sugar
Sea salt and fresh ground pepper
Method:
1. In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, lime juice and zest, sugar, salt and pepper until well combined. Cover and chill until ready to serve.
2. In a large bowl toss all the vegetables, chopped parsley and celery leaves; add the dressing and mix well to combine. Taste for seasonings and serve.
