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 baby potatoes, creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week honors Bastille Day with local and imported ingredients to create your own version of the famous salad, plus summery herbs and produce, a crisp Rosé wine, Pain au Levain bread and our housemade clafoutis batter to whip up a lovely cherry-kissed dessert.
Here are a few recipe ideas for the week:
Salade Niçoise
This classic, colorful salad from the esteemed Julia Child can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Roasted Baby Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.
Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
Cherry Clafoutis
This rustic French dessert combines fresh, juicy cherries and creamy, custardy batter, all baked to golden-brown perfection.
Cajun Spice Recipes
From fresh cornbread and whipped honey butter to red beans and basmati rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with Pacific Northwest produce like purple sprouting broccoli, leeks and Lacinato kale raab. This boldly-assertive menu also features fresh citrus, housemade pickled okra, sweet challah bread and espresso-infused dark chocolate bar to serve alongside these Cajun favorites.
Here are a few recipes ideas for the week:
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with whipped honey butter.
Braised Southern Greens
This traditional side dish can be prepared with pretty much any hearty green.
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Lemon-Mint Spritzer
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!
Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is sure to wow guests.
Summer in Fall Recipes
Though the calendar may say fall, the recent warm and sunny weather has the gardens still thinking it’s summer as they continue to produce favorites like cherry tomatoes, eggplant and cucumbers as well as fall apples, hearty greens and more. Break out the grill for one last cookout this week with a lineup starring our house-blend dry rub to season up grill-friendly fare, plus all the ingredients for eggplant caponata and a mixed vegetable frittata to serve alongside. Uncork a bottle of French red wine, slice up some Pomodoro bread and toast to the last of summer.
Here are some recipe ideas for the week:
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Pomodoro bread.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Celery & Cucumber Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.
Midsummer Splendor Recipes
As summer produce continues to ripen apace—from the grape tomatoes and slicing cucumbers in the gardens to the donut peaches and juicy plums in the orchards—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring a beautiful orzo pasta baked in smoky pork stock, plus locally-crafted halloumi cheese and sweet red pepper kabobs to toss on the grill. Freshly-made apricot jam, sun-dried tomato pomodoro loaf and a light Yakima Valley Sauvignon Blanc also help to anchor this midsummer meal.
Here are a few recipe ideas for the week:
Baked Orzo with Smoked Pork Stock
Flavorful and filling, this satisfying baked dish is wonderful served with this week’s grilled halloumi kabobs.
Grilled Halloumi Cheese Kabobs with Sweet Red Peppers
The perfect accompaniment to this week’s baked orzo.
Village Salad with Tomatoes, Cucumbers & Radishes
A Mediterranean-style classic, tossed with a light red wine vinaigrette and fresh herbs.
Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summery greens, veggie slaws and pasta salads.
Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.
