Color, Color Everywhere Recipes
From the first turning leaves to the produce in the garden, this week is all about color—and what a wealth of vibrant options, from purple Italian eggplant and sweet red peppers to cranberry shelling beans and rainbow Swiss chard. Thus, this box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes, prune plums and fragrant melon. Also on board to help you craft a satisfying supper: Our signature crème fraîche and Pomodoro bread, plus a ruby-spiced apple shrub to craft a well-deserved cocktail. Enjoy!
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pomodoro bread as a starter!
Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin will warm you up on a crisp evening.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Smoky Italian Red Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.
Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.
Sunday Supper Recipes
With dewy mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a cozy, family-friendly lineup centered around our Nonna Pat’s signature tomato sauce and accoutrements like imported pasta, Italian rustica bread and our farmstead Grana-style cheese? Also included: Little Gem mini Romaine lettuce for salads; bicolor corn, eggplant and sweet peppers for sides; and the last of the summer peaches to craft something sweet for dessert.
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter.
Fresh Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!
Carrot & Apple Sauté with Rosemary
This beautiful side dish sings of fresh autumn flavors.
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.
Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, chowders or even risotto in lieu of chicken stock!
Summery September Recipes
Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, grilling peppers and zucchini, as well as crisp salad greens, edible flowers and the first of the early autumn sweet corn. Also included: All the ingredients for a nectarine galette tart topped with honey-cinnamon crème fraîche—pop that in the oven, then uncork a bottle of French Rosé and toast to lingering summer.
Here are a few recipe ideas for the week:
Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!
Ratatouille
This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.
Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm bread.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Billy Mills’ Corn Relish
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!
Nectarine Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Honey-Cinnamon Crème Fraîche
This amazing combination is wonderful atop a fruit galette, baked apples or even poached pears!
Ratatouille
This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.
Ingredients:
2 cups diced eggplant, skin on
2 cups mixed sweet peppers, seeded and diced
2 cups zucchini, diced
1½ cups heirloom tomatoes, seeded and diced
1½ cups diced Walla Walla sweet onion
¼ cup olive oil
1 teaspoon minced garlic
½ teaspoon fresh thyme leaves
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped parsley
Sea salt and fresh ground pepper
Method:
1. Set a large stock pot over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
2. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the peppers and zucchini and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
