A Taste of Tex-Mex Recipes
This week’s sunny forecast is well complemented by an equally bright lineup of Tex-Mex and summer favorites: Enjoy spicy chorizo sausage, Peruvian Mayocoba beans, spicy jalapeño peppers from Skagit County and locally-crafted, hand-pressed tortillas for taco night, as well as crunchy snap peas, cilantro, green cabbage, mixed summer squash, baby fennel, and more finds from the garden to incorporate into summery sides. Also found in your box: Farm-fresh eggs, garlic scapes and a sweet market bouquet of blooms. Here’s to good weather—and great eating!
Here are a few recipe ideas for the week:
How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Cabbage Slaw with Fennel & Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.
Chorizo Frittata
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!
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.
Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.
Flavors of Mediterranean Recipes
The light and bright flavors of Greece lend themselves beautifully to this week’s box as favorites like cucumbers, snap peas and summer squash all begin their summer ripening. Take advantage of this bounty with a menu starring freshly-baked focaccia bread and imported extra virgin olive for dipping, plus briny Kalamata olives, gorgeous sheep’s milk feta cheese and fragrant oregano, all to incorporate into a Greek village salad along with your choice of produce. Tunawerth Greek-style yogurt, farm-fresh eggs and ripe apricots complete this lineup of Mediterranean-inspired delights.
Here are a few recipe ideas for the week:
Tzatziki
This signature Greek condiment is wonderful served with this week’s focaccia.
Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.
Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Ingredients:
1 cup plain Greek yogurt
¼ cup white wine vinegar
2 tablespoons freshly-chopped parsley, chives and mint
1 cucumber, sliced
¾ pound snap peas, trimmed and halved
Sea salt and fresh ground pepper
Method:
1. Whisk together the yogurt, vinegar and fresh herbs. Season with salt and pepper to taste.
2. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours.
