Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s tacos.
Ingredients:
1 Walla Walla sweet onion, finely diced
4-6 scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper
1-2 tablespoons minced fresh herbs, such as parsley, mint, or cilantro
Method:
1. Place onion and scallions in a bowl of ice water; soak 20 minutes.
2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, herbs, and a pinch each of salt and pepper to taste. Relish can be made ahead and refrigerated until ready to use.
Full of Flavor Recipes
Stacked with beautiful late-season produce—from tomatillos and heirloom tomatoes to peppers, cucumbers, sweet corn, purple carrots and more—this week’s box packs in the flavor (and brings a little heat, too!). Accented by peppery edible flowers, fragrant herbs including garlic and Thai basil, as well as a fiery hot sauce crafted from lush cucumber and Bird’s Eye chiles from Seattle’s Häxan Ferments, this vibrant lineup also includes a fresh baguette, our own farm-fresh eggs, and a beautiful mix of salad greens. Enjoy!
Here are a few recipe ideas for the week:
Cucumber Bird’s Eye Smash
A spicy, herbaceous cocktail crafted with this week’s fiery hot sauce.
Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Summer Splendor Recipes
Green beans to heirloom tomatoes, zucchini to baby artichokes, the summer hits just keep coming! This box celebrates summer with a plethora of locally-grown produce—yellow Romano beans, cucumbers, and Walla Walla bunched onions, as well as crisp Cegolaine lettuces and fragrant garden herbs—all accented by imported Italian pasta, sunflower seed-kissed multigrain bread, peppery edible flowers, farm-fresh eggs and a market bouquet to grace your table. So, slice up an apricot, thumb through the recipes and enjoy these summer gems to the fullest.
Here are a few recipe ideas for the week:
Braised Baby Artichokes
Simmered with white wine and chicken stock, these tender artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
2. Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
3. Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the unjuiced lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
