Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.
Ingredients:
6 mixed sweet peppers
2½ pounds heirloom tomatoes
1 Walla Walla sweet onion, minced
2 cups chicken stock
½ cup freshly-squeezed orange juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Sea salt and fresh ground pepper
Fresh herbs for garnish, such as chopped parsley, thyme and oregano
Method:
1. Preheat the oven to 400°. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.
2. Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.
3. In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with herbs.
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.
Grilled Padrón Peppers
These small, slightly-sweet (but sometimes spicy!) peppers get an extra dose of smoky flavor courtesy of a quick sear on the grill.
Ingredients:
½ pound Padrón peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon
Method:
1. Heat a grill pan or outdoor grill to high (about 450° to 550°). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.
3. Remove to a serving plate, season immediately with the sea salt, and serve.
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.
