Summery Salads Recipes
The time is ripe—for just about everything! From crisp lettuce, heirloom tomatoes and new potatoes to juicy peaches and ripe plums, this week’s box is a display of summer splendor. Filled with a bevy of salad-ready provisions including gorgeous feta cheese and housemade raspberry vinaigrette, this refreshing lineup also features Kalamata olive bread, cultured butter with grey sea salt and a bounty of beautiful herbs like purple basil, anise hyssop and red garlic so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Summer Stone Fruit Salad with F&L Raspberry Vinaigrette
Adapted from a Gaby Dalkin recipe, this bright and lively salad is perfect for a hot summer’s day.
Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, olives and feta.
Roasted Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.
Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Peach Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Ingredients:
Farm & Larder galette dough, chilled
4 ripe peaches
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
Method:
1. Preheat the oven to 400°. Peel, halve and pit the peaches and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the peach slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the peaches to create a 1-inch border.
3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the peaches are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
