Roasted Beet Salad with Raspberries & Hazelnuts
Tossed with our Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch Chioggia beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L Cara Cara orange vinaigrette
¼ cup goat cheese
½ cup fresh raspberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut into quarters.
2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the raspberries, goat cheese and hazelnuts and serve.
Light & Bright Recipes
The time is ripe—for summer berries! This week, we celebrate the arrival of the first Bella Luna raspberries alongside other summer staples such as crisp, cool English cucumbers, fennel and radicchio, plus baby lettuces and fragrant herbs. Also featuring preserved Meyer lemons, our signature chicken stock and arborio rice to craft your own light and bright risotto, as well as multigrain bread and crème fraîche, this box is full of the flavors of summer. Enjoy!
Here are a few recipe ideas for the week:
Lemon Risotto
This risotto showcases bright lemon flavors—just remember to keep stirring!
Shaved Fennel Salad with Golden Beets, Raspberries & Grana Cheese
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.
Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.
Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!
Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
Summery Salads Recipes
The time is ripe—for just about everything! From crisp green beans, snap peas and cucumbers to crunchy carrots and plump berries, this week’s box is a display of summer splendor. Filled with a bevy of salad-ready provisions including our silky crème fraîche and housemade summer berry vinaigrette, this refreshing lineup also includes Pain au Levain bread, luscious rhubarb lavender preserves from Orcas Island-based Girl Meets Dirt as well as fresh summer cherries and our clafoutis recipe so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Grilled Vegetable Salad
Tossed with a balsamic dressing, this gorgeous salad pairs well with protein hot off the grill.
Sugar Snap Pea Salad with Crème Fraîche Vinaigrette
This wonderful salad gets an extra flavor boost courtesy of crunch radish slices and zingy lemon zest.
Roasted Beets & Carrots with Summer Berry Vinaigrette
Our light and bright vinaigrette is an excellent complement to these roasted root veggies.
Chioggia Beet Salad with Raspberries & Hazelnuts
Tossed with our summer berry vinaigrette, this showpiece salad boasts beautiful color.
Charred Spring Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.
Cherry Clafoutis
This rustic French dessert combines fresh, juicy berries and creamy, custardy batter, all baked to golden-brown perfection.
Italian Summer Recipes
The Italian summer calls to mind visions of a crisp glass of wine, homemade pasta and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with locally-crafted bucatini pasta tossed with our own fragrant housemade basil pesto and Grana-style cheese, plus a fresh sourdough baguette and a bevy of beautiful salad greens and ingredients like beets, carrots and sugar snap peas. Also included for this relaxed, refreshing meal: A classic French rosé and the first of the summer raspberries. Mangia!
Here are a few recipe ideas for the week:
Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!
Beet Salad with Raspberries, Grana Cheese & Shaved Fennel
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Top Chef’s Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Grilled Green Onions
Sweet and delicious with green tops, these onions are at their best grilled.
