Fresh Peach Caprese
Summer perfection on a plate!
Ingredients:
3 ripe peaches
1 8-ounce ball fresh mozzarella cheese
10 fresh basil leaves
2 tablespoons balsamic vinegar
2 teaspoons honey
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Method:
1. Slice the peaches and the mozzarella into pieces of a similar thickness.
2. Layer sliced peaches, mozzarella, and basil leaves on two plates, dividing the ingredients evenly between the two. Drizzle evenly with balsamic vinegar and honey. Season with salt and pepper. Serve immediately.
Summer Brunch Recipes
Locally-grown blueberries, heirloom tomatoes and summer squash: This week’s brunch-themed box is packed with some of the season’s all-time best produce, served up alongside such morning time favorites as Skagit River Ranch’s breakfast sausages, freshly-baked cinnamon-raisin bread, locally-roasted coffee and eggs from our heritage breed hens. Also accented by salad-ready escarole greens, soft amaretti cookies, living Genovese basil, sugar snap peas, orange carrots, Persian cucumbers, and much more, this lineup will have your day off to a great start. Enjoy!
Here are a few recipe ideas for the week:
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!
Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!
Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
Sun-Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now ready to be plucked from the vine—and headed straight for your box. Thus, this week’s delivery pays homage to the ripe, juicy tomato with the first of the heirloom varieties and a bevy of complementary ingredients like Pain au Levain bread, farm-fresh eggs, Tomme-style sheep’s cheese and summery basil, plus other seasonal produce like cucumbers, fennel, fava beans and ripe apricots. So, uncork a bottle of wine, peruse a few recipes and enjoy these bright and beautiful summer favorites to their fullest.
Here are a few recipe ideas for the week:
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Grain Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.
Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Shaved Fennel Salad with Beets & Raspberries
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.
