Summering in France Recipes

Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce like green beans, cherry tomatoes and fingerling potatoes, and accents like briny black Nicoise olives and protein-rich tuna. Thus, your box this week honors Bastille Day with local ingredients to create your own version of the famous salad, plus summery herbs and produce, a crisp French white wine, fresh baguettes and chocolatey s’mores treats for a little something sweet. Enjoy!

Here are a few recipe ideas for the week:

Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Cauliflower Salad with Olives & Capers
A fantastic use for any extra Niçoise olives you might have this week!

Mustard-Roasted Cauliflower
Try making this elegant side dish with your favorite wholegrain mustard.

Sprouting Broccoli with Lemon Vinaigrette
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Sprouting Broccoli with Lemon Vinaigrette

This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Ingredients:
1 pound sprouting broccoli
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper

Method:
1. Wash and trim the broccoli and steam for 5 minutes, until it is crisp yet tender. Drain.

2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccoli and toss to coat.

Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.

Here’s to Summer Recipes

Cherries! Mint! Little Gem Lettuce! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest. Accented by other seasonal favorites such as Piracicaba sprouting broccoli, purple scallions and mini green cabbage, this fresh lineup will fill you up all week long, also including multigrain bread, organic emmer farro from Winthrop’s Bluebird Grain Farm and edible flowers to add color and spice to your summer salads. Enjoy!

Here are a few recipe ideas for the week:

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

How-To: Cook Emmer Farro
A quick how-to guide to prepping this versatile grain.

Summer Farro Salad
Bright with summery strawberries, asparagus and snap peas, this salad is a real stunner.

Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.

Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!

Spring Color Recipes

Starring a beautiful roasted cauliflower-leek soup, plus handmade pappardelle pasta and our own spring nettle pesto, this week’s delivery fittingly celebrates the season’s most colorful offerings, from purple-topped turnips and sprouting broccoli to fragrant mint and vitamin-rich salad greens, plus fresh-cut yellow daffodils and even edible turnip flowers. Complemented by creamy, locally-crafted chevre cheese, ruby-red rhubarb-strawberry compote, Pain au Levain bread and our signature lemon olive oil cake mix, this color-rich lineup sings of spring—so dig in!

Here are a few recipe ideas for the week:

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

Sautéed Tokyo Bekana with Sesame, Ginger & Soy Sauce
Fragrant ginger and sesame oil lend big flavor to this dish of sautéed greens.

Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.

Lemon Olive Oil Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

this week's recipes
brunch time

farm & garden notes
hello, may!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.