Cucumber & Tomato Salad with Sweet Onion
This light side salad is excellent served for lunch, or alongside a grilled protein and bread.
Ingredients:
2 slicing or Armenian cucumbers, washed and sliced into ¼-inch thick chunks
1-2 cups grape tomatoes, halved
½-1 cup Walla Walla onion rounds, thinly sliced and separated
1-2 tablespoons fresh green garlic
2-3 tablespoons combined freshly-chopped mint, basil and parsley
½ cup Summer Red Wine Vinaigrette (see recipe)
Sea salt and pepper
Method:
1. Combine tomatoes, cucumbers and sweet onion in a large bowl, then toss with green garlic and fresh herbs.
2. Drizzle with red wine vinaigrette and toss to coat. Season with salt and pepper as desired and allow salad to sit for 5-10 minutes to allow flavors to combine.
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.
Fresh Fourth Recipes
Fire up the grill and gather family and friends round this week for a flavorful Fourth of July spread highlighted by crisp, cool summer salads. With produce ranging from striped green zucchini and sweet corn to fresh fennel and juicy blueberries, the summery lineup also features a locally-made BBQ dippin’ sauce and our housemade mustard to slather on grilled bratwurst sausages—so pour a glass of wine, tie on an apron and enjoy your Independence Day!
Here are some recipe ideas for the week:
Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Lemon-Dill Vinaigrette
This versatile dressing pairs well with roasted or grilled carrots.
Potato Salad with Whole Grain Mustard
Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.
Peach Season Recipes
With a delicate, fragrant aroma and juicy, tender flesh, the peach is a cornerstone of late summer dining and we’re celebrating the stone fruit in all its glory. With a beautiful selection of produce ranging from bicolor corn and heirloom tomatoes to zesty limes, plus flavorful smoked chicken, pumpernickel bread and delicate quail eggs, this week’s lineup is bright and summer-fresh—shake up a fruity cocktail with Lime basil simple syrup, slice up a peach and enjoy!
Here are a few recipe ideas for the week:
Peach Nectar Cocktail with Lime Basil Syrup
Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.
Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.
Grilled Peach Salad with Blue Cheese
With peppery arugula and a red wine vinaigrette, this salad would also be incredible tossed with smoked chicken.
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.
