Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and toasted bread.
Ingredients:
1 pound Reliance grapes, rinsed and stemmed
1 tablespoon olive oil
2 teaspoon fresh thyme leaves
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. In a large sheet pan, mix grapes, olive oil, fresh thyme leaves, salt and pepper. Bake, shaking pan occasionally, until grapes are beginning to blister, 15-18 minutes. Use immediately or let stand until ready to use, up to 4 hours.
Snack Time Recipes
Need a little pick-me-up? This week’s box is for you, filled with a beautiful of assortment of late-summer produce—from Snow Giant peaches and Canadice grapes to heirloom tomatoes and yellow carrots—to serve up on alongside such delicious bites as fresh focaccia bread, black truffle and Parmesan potato chips and buttery Marcona almonds. Also accompanied by summer lettuce greens, eggs from the henhouse and a French white wine, this flavorful lineup will perk up your taste buds in no time.
Here are a few recipe ideas for the week:
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and focaccia bread.
Grilled Peach Salad with Marcona Almonds
With peppery arugula and a red wine vinaigrette, this salad is incredibly bright and fresh.
Sautéed Broccolini
Tangy lemon zest, fresh garlic and creamy butter enhance the natural sweet flavor of broccolini in this recipe from Barefoot Contessa’s Ina Garten.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish.
Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.
Peach Cobbler
It’s hard to beat this classic dessert—just add vanilla ice cream!
Summer Harvest Recipes
Thanks to our recent sunny days and warm temps, the gardens are continuing to deliver gorgeous summer produce even as we approach fall—enjoy the bounty of the harvest this week with everything from colorful frying peppers, artichokes and tomatoes to juicy grapes, Italian plums and ripe, locally-grown melon. Also included in this bright box: Fresh baguette bread, a crisp Rosé wine and addictively-crunchy almond snacks, as well as edible flower blossoms and more earthy Chanterelle mushrooms. Enjoy!
Here are a few recipe ideas for the week:
Roasted Grapes
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and warm baguette bread.
Frisée Salad with Italian Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!
Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Polenta Cake with Italian Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.
Paella Party Recipes
The summer harvest is at its peak, with favorites such as heirloom tomatoes, cauliflower, purple carrots and fennel ripening in abundance as we reach the end of August. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with our own signature chicken stock, traditional Valenciano rice and spicy chorizo sausage. Also featuring Pain au Levain bread and farm-fresh fruit including Canadice and Himrod grapes from our own Grapehouse, this summery lineup is fit for a crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!
Here are a few recipe ideas for the week:
Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.
Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.
Shaved Beet, Carrot & Radish Salad
Crisp and crunchy, this colorful salad makes a great picnic dish!
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and crostini.
