Fall Provisions Recipes

After months of avoiding turning on a hot oven, the return of some cooler, drippy days have us hankering to get back in the kitchen once again. Thus, this week’s lineup is full of fall provisions to help you stock your shelves—from bread flour, yeast and focaccia bread to Grana-style cheese and cultured butter with sea salt—and an array of culinary delights to cook up however you please. Have fun experimenting with silky duck eggs, vibrantly-hued French peppers, heirloom tomatoes and other seasonal produce, plus we’ve included our cobbler crust mix and the last of the peaches so that you can pop one last summery cobbler into that oven.

Here are a few recipe ideas for the week:

Fall Vegetable Frittata with Duck Eggs
Packed with fingerling potatoes, sweet peppers and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Sautéed Swiss Chard with French Yellow Peppers
This colorful mixture is wonderful served over pasta noodles, or topped with a poached duck egg!

Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!

Sweet & Spicy Pepper Relish
This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!

Peach Cobbler
It’s hard to beat this classic dessert!

Snack Time Recipes

Need a little pick-me-up? This week’s box is for you, filled with a beautiful of assortment of late-summer produce—from Snow Giant peaches and Canadice grapes to heirloom tomatoes and yellow carrots—to serve up on alongside such delicious bites as fresh focaccia bread, black truffle and Parmesan potato chips and buttery Marcona almonds. Also accompanied by summer lettuce greens, eggs from the henhouse and a French white wine, this flavorful lineup will perk up your taste buds in no time.

Here are a few recipe ideas for the week:

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and focaccia bread.

Grilled Peach Salad with Marcona Almonds
With peppery arugula and a red wine vinaigrette, this salad is incredibly bright and fresh.

Sautéed Broccolini
Tangy lemon zest, fresh garlic and creamy butter enhance the natural sweet flavor of broccolini in this recipe from Barefoot Contessa’s Ina Garten.

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish.

Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.

Peach Cobbler
It’s hard to beat this classic dessert—just add vanilla ice cream!

Roasted Ratatouille Toasts

A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!

Method:
1 heirloom tomato, roughly chopped
1 pint heirloom cherry tomatoes, some sliced in half, others left whole
½ eggplant, cut into ½-inch pieces
1 zucchini or summer squash, cut into ½-inch pieces
1 sweet pepper, seeded and coarsely chopped
1 sweet onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
⅓ cup olive oil
2½ tablespoons balsamic vinegar
1 loaf Pain au Levain bread, sliced into ½-inch-thick slices
½ cup crumbled sheep’s milk feta
½ cup basil, thinly sliced
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°. In a large roasting pan, toss the tomatoes, eggplant, squash or zucchini, pepper, onion and garlic with red pepper flakes, olive oil, balsamic vinegar and a healthy pinch of salt and pepper. Bake for 45-55 minutes, or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir the vegetables halfway through cooking, and then toss again once they have been removed from the oven.

2. Remove the vegetables from the oven and increase the temperatures to a broil. Lightly brush each slice of bread with olive oil. Place them on the upper rack of the oven and toast until lightly browned, 1-2 minutes.

3. Top each toast with a generous portion of the ratatouille mixture, and then add a little crumbled feta on each. Garnish with the basil and season with additional salt and pepper to taste.

Summery Salads Recipes

The time is ripe—for just about everything! From broccolini, beets and French breakfast radishes to Rainier cherries, sugar snap peas and a host of beautiful herbs and greens, this week’s box is a display of early summer splendor. The refreshing lineup of produce is also complemented by such salad-ready provisions as Italian Corona beans, imported orzo pasta, edible blooms and sun-dried tomato-kissed Pomodoro bread, as well Cherry Valley Dairy butter and a fleur de sel chocolate bar to end things on a sweet note. Enjoy!

Here are a few recipe ideas for the week:

Summery Orzo & Corona Bean Salad with Arugula
This orzo salad is always a hit; feel free to swap your favorite summer produce in!

Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.

Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.

Buttered Radishes
These dipped radishes make for a wonderful starter or snack!

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