This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!
2 cups paella rice
4 cups F&L chicken stock
¼ cup olive oil
3 large garlic cloves
1 sweet onion, peeled and thinly sliced
1 pound heirloom tomatoes, seeded and cut into wedges
2 bell peppers, preferably 1 orange and 1 yellow, seeded and thinly sliced
2 zucchini, quartered and thinly sliced
Pinch of saffron threads
2 teaspoons smoked paprika
Sea salt and fresh ground pepper
1. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.
2. In a large paella pan, skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic to the pot and sauté for 30 seconds, or until fragrant.
3. Add the onions, peppers and zucchini to the pot, along with a pinch of salt. Sauté for 5-6 minutes, or until veggies are just tender. Add the saffron, paprika, and rice to the pot. Sauté for a minute and then add 1 teaspoon salt and the stock to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.
4. Reduce heat to medium-low and continue to cook for 20 minutes, stirring occasionally. Once most of the stock is absorbed, turn off the heat and add the tomatoes. Cover and allow to stand for 10-15 minutes. Season to taste with salt and black pepper. Serve warm.
Variations: Traditional paella is often served with cubed chicken, chorizo or even shellfish mixed in; pick your favorites and add the protein alongside with the vegetables in step 3 above (if using shellfish, add during the last 5 minutes of simmering in step 4). Feel free to substitute or add in any other summer vegetable, such as eggplant. Also, if it’s too hot to stand over the stove, cook your paella in a skillet on the grill!
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!
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:
This classic, colorful salad from the esteemed Julia Child can be customized to your liking.
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.
This rustic French dessert combines fresh, juicy cherries and creamy, custardy batter, all baked to golden-brown perfection.
The summer harvest is at its peak, with favorites such as heirloom tomatoes, eggplant, green beans and cucumbers ripening in abundance as we reach the end of August. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with our own signature chicken stock and a pinch of fragrant saffron. Also featuring Italian Rustica bread and farm-fresh fruit including melons, plums and grapes, this summery lineup is fit for a crowd—gather ‘round the paella pan, uncork a bottle of white wine and enjoy!
Here are a few recipe ideas for the week:
Classic Spanish Paella
This recipe is so versatile: Try it with different vegetables, add in your favorite protein, or even cook it on the grill!
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.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.
Yellow Romano Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.