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.
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 crunchy garden lettuces and crisp English cucumbers to our signature lemon olive-oil cake mix to top with luscious, locally-grown strawberries for dessert. Also included in this bright lineup: Sun-dried tomato Pomodoro bread, Skagit River Ranch breakfast sausages, our housemade pimento cheese and even a bright bouquet of sweet peas. Enjoy!
Here are a few recipe ideas for the week:
Mint Simple Syrup
This easy method is a fantastic way to use up any extra mint you may have.
Romanesco Salad
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.
Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Lemon Olive Oil Cake with Strawberries
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
