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!
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!
Kale Chips
These crispy chips are wonderful for snacking!
Ingredients:
1 bunch Lacinato kale
1 tablespoon olive oil
½ teaspoon cumin
¼ teaspoon paprika
1 teaspoon sea salt
Method:
1. Preheat oven to 350°. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces.
2. In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale (you may need to use your hands to evenly distribute the spices).
3. Lay out the leaves on a baking sheet covered in parchment or a silpat. Dust with sea salt, then bake for about 16 minutes, turning halfway through. Bake until just crisp, leaves should be just curled at the edges.
The Perfect Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs in addition to those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: smoked salmon, Italian Rustica bread, and Fontina cheese to help craft an Italian-style fonduta—plus, a bevy of fresh produce like asparagus, spring ramps and buttery Hakurei turnips, this box will help you craft the perfect egg.
Here are a few recipe ideas for the week:
Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!
Fontina ‘Fonduta’ with Duck Eggs
The classic Italian-style fondue, crafted with this week’s silky duck eggs.
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.
Cornmeal, Parmesan & Thyme Crackers
Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.
