Cucumber Melon Salad with Feta

A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

Ingredients:
2 medium English cucumbers, peeled and cut into 1-inch chunks
1½ cups ripe Tuscan melon, seeded and cut into 1-inch chunks
1 garlic clove, peeled and crushed
¼ cup mint leaves, torn
1 heaping tablespoon finely-chopped scallion tops
1 tablespoon white wine vinegar
1 tablespoon high-quality olive oil
¼ cup crumbled feta cheese
Sea salt and fresh ground pepper

Method:
1. Sprinkle the cucumber with salt, roll up the pieces in a double thickness of paper towel and let rest in the refrigerator for 30 minutes. Unwrap and pat dry.

2. Rub a serving bowl with the garlic. Add the cucumber, melon, mint, scallions, vinegar and 1 tablespoon of oil. Gently combine. Season to taste with more oil or vinegar, salt and pepper.

3. Top with the crumbled cheese and eat immediately.

The Delights of Spring Recipes

Spring has awakened in the garden, and this week’s box is thus filled with a bevy of colorful favorites, from orange carrots, bright chives and light-green leeks to purple sprouting broccoli and rainbow Swiss chard. Enjoy these fresh ingredients alongside herb-kissed focaccia bread and unique black lentils. Also including a plethora of greens, farm-fresh eggs, and bright citrus fruit, this springtime lineup is sure to delight.

Here are a few recipe ideas for the week:

Black Caviar Lentil & Carrot Salad with Mustard Vinaigrette
This salad from the experts at Rancho Gordo is fantastic for lunch all on its own, or served as a side at suppertime.

Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue (or grill pan) for these flavorful cauliflower “steaks”!

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Scallion Relish

This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.

Ingredients:
1 Walla Walla sweet onion, finely diced
4-6 scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper
1-2 tablespoons minced fresh herbs, such as parsley, mint, or cilantro

Method:
1. Place onion and scallions in a bowl of ice water; soak 20 minutes.

2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, herbs, and a pinch each of salt and pepper to taste. Relish can be made ahead and refrigerated until ready to use.

Full of Flavor Recipes

From Daikon radish and earthy Cremini and Shiitake mushrooms to organic beef and a vibrant, locally-crafted hot pepper sauce, this week’s lineup is chock-full of flavor—and just waiting for you to toss together in a stir-fry. Accented by other such sauté-ready produce as broccolini, Senposai greens and scallions, the colorful box also includes pumpernickel bread and black Dakota popcorn kernels; crack open that bottle of Oregon Pinot Noir and enjoy!

Here are a few recipe ideas for the week:

Garlic-Ginger Beef & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.

Pickled Daikon Radish with Black Peppercorns
These crisp, zingy radish pickles are great for snacking!

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s stir fry.

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