Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Ingredients:
1 cup sugar
1 cup water
1 cup packed mint leaves, stems removed
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
Summer Solstice Recipes
The longest and lightest day of the year is upon us this week, which (hopefully!) means the days of sun-soaked afternoons, leisurely evenings and produce-filled meals on the patio are officially here. Fittingly, this week we’ve captured the tastes of early summer, from juicy strawberries and edible flowers to locally-foraged mushrooms and beautiful garden greens. Also included in this bright lineup: Cainspring Mills Expresso bread flour, buttery Castelvetrano olives and farm-fresh eggs, plus a bevy of fragrant herbs. Enjoy!
Here are a few recipe ideas for the week:
Farro, Arugula & Strawberry Salad
Bright with summery strawberries, radishes and asparagus, this salad is a real stunner.
Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.
Grilled Nebrodini Mushrooms
A fantastic side to grilled chicken, pork or steak!
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Kale Chips
These crispy chips are wonderful for snacking!
Apple Mint Simple Syrup
This easy method is a fantastic way to use up any extra mint you may have. Once prepped, splash a dash into your next glass of lemonade, or add to a cocktail!
Summery Salads Recipes
The time is ripe—for just about everything! From crisp lettuce, heirloom tomatoes and new potatoes to juicy peaches and ripe plums, this week’s box is a display of summer splendor. Filled with a bevy of salad-ready provisions including gorgeous feta cheese and housemade raspberry vinaigrette, this refreshing lineup also features Kalamata olive bread, cultured butter with grey sea salt and a bounty of beautiful herbs like purple basil, anise hyssop and red garlic so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Summer Stone Fruit Salad with F&L Raspberry Vinaigrette
Adapted from a Gaby Dalkin recipe, this bright and lively salad is perfect for a hot summer’s day.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, olives and feta.
Roasted Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.
Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Anise Hyssop Lemonade
Sweetened with an anise hyssop simple syrup, this lemonade is incredibly fragrant.
Ingredients:
1 cup anise hyssop simple syrup (recipe follows)
1 cup freshly-squeezed lemon juice
2-3 cups water
Anise Hyssop Simple Syrup
1 handful (about 20 leaves) anise hyssop
1 cup sugar
1 cup water
Method:
1. To make simple syrup, combine ingredients in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Once boiling, remove from heat and allow to steep for 30 minutes. Strain anise hyssop solids, and chill syrup until ready to mix lemonade.
2. In a pitcher, pour lemon juice and anise hyssop syrup, adding in 2-3 cups water to taste. Refrigerate and serve over ice with additional sliced lemons.
