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!

Roasted Ratatouille Toasts

A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!

Method:
1 heirloom tomato, roughly chopped
1 pint heirloom cherry tomatoes, some sliced in half, others left whole
½ eggplant, cut into ½-inch pieces
1 zucchini or summer squash, cut into ½-inch pieces
1 sweet pepper, seeded and coarsely chopped
1 sweet onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
⅓ cup olive oil
2½ tablespoons balsamic vinegar
1 loaf Pain au Levain bread, sliced into ½-inch-thick slices
½ cup crumbled sheep’s milk feta
½ cup basil, thinly sliced
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°. In a large roasting pan, toss the tomatoes, eggplant, squash or zucchini, pepper, onion and garlic with red pepper flakes, olive oil, balsamic vinegar and a healthy pinch of salt and pepper. Bake for 45-55 minutes, or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir the vegetables halfway through cooking, and then toss again once they have been removed from the oven.

2. Remove the vegetables from the oven and increase the temperatures to a broil. Lightly brush each slice of bread with olive oil. Place them on the upper rack of the oven and toast until lightly browned, 1-2 minutes.

3. Top each toast with a generous portion of the ratatouille mixture, and then add a little crumbled feta on each. Garnish with the basil and season with additional salt and pepper to taste.

Meyer Lemon & Thyme-Infused Olive Oil

A wonderful gift for family, friends and neighbors!

Ingredients:
1-2 cups high-quality olive oil
Small bundle of fresh thyme stems (leaves still attached), thoroughly washed and dried
Rind of 1 Meyer lemon

Method:
1. Heat the olive oil in a small saucepan.

2. Add the thyme stems and lemon rind and allow to steep several minutes in the oil (oil temperature should be 180°).

3. Cool, strain the oil of thyme and lemon and then pour into a resealable container until ready to use.

Slow-Roasted Sungold Cherry Tomatoes

Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.

Ingredients:
1 pound Sungold cherry tomatoes, or a mixture of both cherry tomatoes and diced heirloom tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack

2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1 1/2 hours. Let tomatoes and their juices cool to room temperature.

Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.

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