Paella Party Recipes

Cucumbers! Zucchini! Fava Beans! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest, especially after this past week’s (intense!) heat. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with traditional Valenciano rice and spicy chorizo sausage. Also featuring cinnamon-raisin bread, Fairhaven Mills cornmeal, Marcona almonds and farm-fresh eggs, this summery lineup is fit for a 4th of July crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!

Here are a few recipe ideas for the week:

Summer Vegetable Paella
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!

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s risotto and dip recipes.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Red Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Summer Vegetable Paella

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!

Ingredients:
2 cups paella rice
4 cups chicken stock
¼ cup olive oil
3 large garlic cloves
1 sweet onion, peeled and thinly sliced
1 pound 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
2 teaspoons pimentón
Sea salt and fresh ground pepper

Method:
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 pimentón 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 or this week’s broccolini. Also, if it’s too hot to stand over the stove, cook your paella in a skillet on the grill!

Late Summer Vegetable Frittata

Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.

Ingredients:
8 eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 frying peppers, washed, seeded and chopped
2 leeks, trimmed and thinly-sliced
1 cup spinach leaves, torn into bite-sized pieces
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, leeks, spinach and garlic. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season vegetables with salt and pepper. Remove from skillet.

3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.

4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.

Summer Favorites Recipes

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!

Ratatouille
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.

Eggplant Caponata
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.

Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!

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