Tomatoes! Corn! Peaches! These treasured late-summer favorites have arrived and this week’s box celebrates the trio in all their sun-ripened glory, as well as other new arrivals such as eggplant, Romanesco zucchini and sweet peppers. Also joining these summer all-stars: Everything you need for a lovely pan-roasted corn and baby Shiitake mushroom risotto crafted with our own housemade chicken stock, plus Pain au Levain bread, Spanish red wine and our signature topping mix to whip up a warm peach cobbler for dessert. Enjoy!
Here are some recipe ideas for the week:
Pan-Roasted Corn & Baby Shiitake Mushroom Risotto
This beautifully-fragrant risotto makes delicious use of bright summer corn.
Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, chowders or even this week’s risotto in lieu of chicken stock!
This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
This traditional Tuscan relish is lovely on toasted crostini.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
It’s hard to beat this classic summer dessert—just add vanilla ice cream!