In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a meal to share with your nearest and dearest: Slow-simmered beef and mushroom ragu crafted from a treasured family recipe, air-dried imported Italian pasta, herb-kissed foccacia bread and ingredients for a summery cherry-rhubarb fruit crisp to serve for dessert. Side dish-worthy produce like eggplant, rainbow beets, baby carrots and Swiss Chard round out this robust Italian meal.
Here are some recipes ideas for the week:
Rainbow Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for summer and beyond.
Italian Swiss Chard Tart
Topped with breadcrumbs and Grana-style cheese, this tart from chef Mario Batali captures the deep, rich flavor of Swiss chard.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Grilled Cherry Salsa
This flavorful condiment is excellent on top of pork tenderloin, chicken or fish.
This tangy condiment from Martha Stewart Living is delicious paired with sharp cheese and crusty bread!
A quick and easy dessert—simply toss with the following ingredients, then sprinkle with our signature crisp topping.