Summer Splendor Recipes
Sugar snap peas to baby fennel, zucchini to salad greens, the summer hits just keep coming! This box celebrates summer with a plethora of locally-grown produce, all accented by sunflower seed-kissed multigrain bread, farm-fresh eggs and fresh chevre cheese and silky crème fraîche from our own farmstead creamery, Bellsong. Unpack the box, crack open some wine, thumb through the recipes and enjoy these summer gems to the fullest.
Here are a few recipe ideas for the week:
Fried Zucchini Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.
Grilled Baby Fennel
A wonderful side for grilled chicken or steak.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with pretty much any type of salad greens.
Charred Green Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.
Ingredients:
¼ cup crème fraîche
¾ cup olive oil
2 tablespoons honey
1-2 scallions, white parts only finely-minced, or 1 shallot, peeled and finely-minced
4 tablespoons apple cider vinegar
Sea salt and pepper
Method:
1. In a small bowl, whisk together the crème fraîche, olive oil, and honey.
2. Add the scallion or shallot, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
Meyer Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Ingredients:
4 tablespoons freshly-squeezed Meyer lemon juice
1 teaspoon lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper
Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.
2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!
Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar
Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.
2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.
3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).
