This versatile concoction can be used as a salad vinaigrette atop spring greens, or spread over Jewish Rye toasts with this week’s smoked salmon.
1 cup crème fraîche
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped herbs, such as parsley and mint
1. Whisk together the crème fraîche, lemon juice and fresh herbs. Season with salt and pepper to taste.
This incredibly-flavorful sauce is the perfect accent to this week’s rustic stew.
1 cup stemmed basil leaves
¼ cup chopped tomatoes
2 cloves garlic, minced
1 tablespoon pine nuts, lightly toasted
¼ cup extra-virgin olive oil
Sea salt and fresh ground pepper
1. In a food processor, combine the basil, tomatoes, garlic and pine nuts. Pulse to chop, scraping down the sides of the bowl occasionally.
2. Once all the ingredients are evenly chopped, run the processor and drizzle in the olive oil in a slow stream. Once the oil is incorporated, stop the processor and season the pistou with salt and pepper to taste. The pistou will keep in the fridge in an airtight container for several days.
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.
2½ cups cranberries
⅔ cup sugar
½ cup freshly squeezed orange juice
¼ teaspoon ground cinnamon
Pinch of kosher salt
1. Combine the sugar, orange juice, cinnamon, salt and cranberries in a medium saucepan along with ½ cup water. Bring up to a simmer over medium heat and cook for 15 minutes until cranberries begin to burst. Let cool completely before serving.
Variations: Make this recipe your own! Feel free to substitute Grand Marnier for the orange juice; add the zest from an orange; or even add a dash or two of port.
The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like cucumbers, cherry tomatoes, peppers and zucchini begin their summer ripening. Take advantage of this bounty with a menu starring our signature chicken stock, organic chicken breasts and rice to incorporate into a traditional Avgolemono soup, plus pepperoncini, Kalamata olives and sheep’s milk feta to use in a Greek village salad. A fresh Kalamata olive loaf and a bevy of seasonal fruit complete this feast of Mediterranean delights.
Here are a few recipes ideas for the week:
This signature Greek condiment is wonderful served with this week’s Kalamata olive bread.
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.
Roasted Golden Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.
Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.
Black Currant Sauce
This rich, luscious sauce is fantastic served with salmon or other grilled protein!
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply-stunning for dessert.