Summer Love Recipes
Ripe, juicy tomatoes; crisp, sweet corn; and, mild, nutty artichokes—what’s not to love about this box of summer favorites? Enjoy these seasonal all-stars and much more: This week’s super-fresh lineup also includes fennel, cucumber, Tropea onions and a bevy of salad and braising greens, plus farm-fresh eggs, multigrain bread, silky Greek yogurt from Tunawerth Creamery, tahini and a wealth of fragrant herbs. Enjoy!
Here are a few recipe ideas for the week:
Carrot Salad with Tahini-Lemon Dressing & Crisped Chickpeas
This crunchy, crisp, and utterly refreshing salad from Smitten Kitchen is a longtime favorite in our kitchen!
Tahini-Lemon Dressing
Nutty, creamy, and a little zippy from the lemon, this dressing is incredibly versatile.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Roasted Fennel & Tropea Onions
These tender, broiled vegetables make for a fantastic side dish.
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted bread.
Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Tahini-Lemon Dressing
Nutty, creamy, and a little zippy from the lemon, this dressing is incredibly versatile.
Ingredients:
1 medium garlic clove, minced
¼ cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil
Salt and red pepper flakes to taste
Method:
1. Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning (don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots).
Carrot Salad with Tahini-Lemon Dressing & Crisped Chickpeas
This crunchy, crisp, and utterly refreshing salad from Smitten Kitchen is a longtime favorite in our kitchen!
Ingredients:
1¾ cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
½ teaspoon coarse sea salt
¼ teaspoon ground cumin
1 pound carrots, peeled and coarsely grated
2 cups coarsely chopped parsley
¼ cup shelled, salted pistachios, coarsely chopped
Tahini-Lemon Dressing (see recipe)
Method:
1. Heat oven to 425°. Toss chickpeas with the tablespoon of olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. (This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas.) Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.
2. Place grated carrots in a large bowl and toss with parsley. Mix in ⅔ of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas and pistachios and dig in.
