Cinnamon Cap Mushroom & Ricotta Crostini
This elegant little starter is a beautiful showcase for this week’s Cinnamon Cap mushrooms.
Ingredients:
Extra-virgin olive oil
3 ounces Cinnamon Cap mushrooms, wiped clean and trimmed
1 clove of garlic, peeled and finely chopped
2 miniature sweet red peppers, seeded and sliced
4 tablespoons ricotta, drained
A few sprouts of chives, or other combination of fresh herbs, such as parsley or lovage, snipped
Sea salt and freshly ground black pepper
4 slices Italian Rustica bread
Method:
1. Set a heavy frying pan, big enough to hold all the mushrooms in one layer, over medium high heat and add a tablespoon of extra virgin olive oil. Add the garlic and shake the pan to coat the garlic and keep it from sticking, cooking until fragrant, about 1-2 minutes. Add mushrooms and peppers, salt and pepper and fry gently for a few minutes until peppers have softened and mushrooms are golden.
2. Meanwhile, drizzle the bread slices with a bit of olive oil and toast under the broiler on both sides. When toasted, divide ricotta and sautéed vegetables between the slices. Sprinkle with the snipped herbs and serve immediately.
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Ingredients:
12-16 squash blossoms
1 cup ricotta
1 large egg yolk
¾ cup Grana-style cheese, divided
½ cup plus 1 tablespoon all-purpose flour
¾ cup chilled seltzer water or club soda
¼ cup finely-chopped mint
2 tablespoons each finely-chopped parsley and basil
3 cups vegetable oil, for frying
Sea salt and fresh ground pepper
Method:
1. Stir together ricotta, egg yolk, herbs, half of the cheese and a pinch each of salt and pepper in a small bowl.
2. Carefully open each blossom and fill with about 2-3 rounded teaspoons of the ricotta filling, gently twisting the end of the blossom to enclose. Tip: Use a pastry bag for this! (You may have filling left over.)
3. Whisk together flour, remaining cheese, about ¼ teaspoon salt, and seltzer in a small bowl.
4. Heat ½ inch oil to 375° in a 10-inch heavy skillet. Meanwhile, dip blossoms in the flour batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375° between batches.) Season with salt and serve immediately.
Midsummer Splendor Recipes
As summer produce continues to ripen apace in the garden—from fennel and zucchini to crisp lettuces and fragrant fresh herbs—this week’s box puts the seasonal bounty to delicious use in a salad-ready menu starring Lummi Island Keta smoked salmon and our own housemade mustard vinaigrette, plus all the ingredients for a show-stopping appetizer of stuffed and fried squash blossoms. Pain au Levain bread, rich, silky duck eggs and an easy-drinking Italian wine also help to anchor this summery menu.
Here are a few recipe ideas for the week:
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Smoked Salmon Salad with Shaved Fennel
Tossed with our mustard vinaigrette, this salad beautifully balances tender smoked salmon with shaved fennel.
Roasted Broccoli with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic.
Herbed Turnip & Beet Chips
Substitute these crispy, herb-coated vegetables for potato chips at your next barbecue!
Tarragon-Lemon Aioli
This bright aioli is fantastic served with grilled vegetables!
