Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Ingredients:
4 cups sliced peaches
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
½ cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 cup milk
1 tablespoon baking powder
Pinch of salt
Method:
1. Melt butter in a 13-by-9-inch baking dish. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
2. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon or nutmeg, if desired.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Fresh Peach Caprese
Summer perfection on a plate!
Ingredients:
3 ripe peaches
1 8-ounce ball fresh mozzarella cheese
10 fresh basil leaves
2 tablespoons balsamic vinegar
2 teaspoons honey
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Method:
1. Slice the peaches and the mozzarella into pieces of a similar thickness.
2. Layer sliced peaches, mozzarella, and basil leaves on two plates, dividing the ingredients evenly between the two. Drizzle evenly with balsamic vinegar and honey. Season with salt and pepper. Serve immediately.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Ingredients:
6-8 mixed summer squash, washed, halved and thinly sliced
2 tablespoons olive oil
1 tablespoon fresh green garlic
2 tablespoons freshly-chopped herbs of your choice, such as parsley, basil and mint
Sea salt and fresh ground pepper
Method:
1. In a large sauté pan, heat olive oil until shimmering, then add in summer squash and green garlic. Cook, tossing frequently until squash is tender and soft, and garlic is fragrant, about 4-5 minutes.
2. Remove from heat and season with salt and pepper, then toss with fresh herbs.
Summer Harvest Recipes
As July transitions into August, we have started to reach the pinnacle of summer as a bounty of crops seemingly ripen at once—sweet corn, dark red cherries, crisp lettuce greens, eggplant, summer squash and more. Thus, this week’s box pays tribute to the summer harvest with a beautiful assortment of local produce, plus creamy feta cheese from Harmony Fields, farm-fresh eggs, fragrant herbs and garlic fougasse bread. Bon appetit!
Here are a few recipe ideas for the week:
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Grilled Cherry Salsa
This flavorful condiment is excellent on top of pork tenderloin, chicken or fish.
Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread with a poached egg.
