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.

Chioggia Beet & Arugula Salad with Raspberry Vinaigrette

This crisp salad is both bold and beautiful.

Ingredients:
4-6 cups arugula greens
1 bunch Chioggia beets, trimmed of green tops
1 Jonagold apple, cored and thinly sliced
¾ cup olive oil
¼ cup raspberry vinegar
1 clove garlic, crushed
Fresh ground pepper

Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour in ½ cup water. 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 in half lengthwise and again in quarters.

2. In a small bowl, whisk together the olive oil, raspberry vinegar and garlic until well combined. Season to taste with salt and ground pepper.

3. In a large serving bowl, combine arugula greens, warm beet slices and apple slices. Toss with about half of the vinaigrette, adding more to taste as desired. Season with fresh ground pepper as desired.

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