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.
Autumn Arrives Recipes
Even as the sunshine continues to peek through occasionally, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of colorful new produce options—from petite Shiitake mushrooms to Italian eggplant. Thus, this week’s box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes and sweet corn. Also on board to help you craft a satisfying supper: A handcrafted spicy Italian sausage marinara sauce, imported pasta, Grana-style cheese and a French red wine. Enjoy!
Here are a few recipes ideas for the week:
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with toasted pumpernickel bread.
Escarole Salad with Grana-Dijon Dressing
This salad is packed with bold flavor, drizzled with a Grana-Dijon dressing.
Heirloom Tomato & Herb Salad
A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.
Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Scrambled Eggs with Petite Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Sweet Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Summer into Fall Recipes
Though September has brought with it cooler temperatures, falling leaves and other signs that fall is indeed just around the corner, here at Bella Luna and the other nearby farms we are continuing to enjoy a bounty of late-summer crops—from bicolor corn and eggplants to juicy melons. Thus, this week’s box combines the best of both seasons as it stars a robust tomato and roasted red pepper soup as well as Gruyère cheese bread, farm-fresh eggs and produce like sprouting broccoli and colorful grilling peppers.
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter!
Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.
Tomato Salad with Corn & Roasted Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Melon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.
Pickled Peppers
These addictive peppers are wonderful incorporated into a grilled cheese sandwich to serve alongside this week’s soup.
