Rise n’ Shine Recipes

It’s breakfast time! This week’s lineup stars a bevy of late-summer favorites—cherry tomatoes, Persian cucumbers, Japanese eggplant, green beans, sweet corn and more—all complemented by breakfast-ready ingredients such as organic link sausages, cinnamon-raisin bread and farm-fresh eggs. Also including organic Greek yogurt, apple-pear cider, crisp salad greens, ripe yellow peaches, melon and Italian prunes, plus fragrant garden greens, this box will help you start the day off right—so pour yourself a cup of locally-roasted coffee and greet the day.

Here are a few recipe ideas for the week:

Cherry Tomato Frittata
Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.

Tomato Tart with Caramelized Onions
We make this classic tart from The Pioneer Woman every year.

Marinated Persian Cucumber Salad
Super simple and healthy, this salad is perfect for brunch, lunch or dinner.

Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Grilled Fennel
A wonderful side for roasted chicken or steak.

Tomato Tart with Caramelized Onions

We make this classic tart from The Pioneer Woman every year.

Ingredients:
4 tablespoons butter
2 large sweet onions, peeled, halved and sliced thin
2 store-bought pie crusts (or 1 good-sized homemade crust)
1½ cups grated Fontina cheese
¼ cup grated Parmesan cheese
¼ cup grated Gruyère cheese
3 cups cherry tomatoes, washed and sliced in half
1 egg
¼ cup milk
Basil leaves, cut into chiffonade
Sea salt and fresh ground pepper

Method:
1. Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

2. Preheat the oven to 450°. Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then layer the tomatoes over the cheese.

3. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 20 to 22 minutes, watching carefully to make sure the crust doesn’t burn. (If the crust is getting brown too fast, reduce the heat to 425°.)

4. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve.

Cherry Tomato Frittata

Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.

Ingredients:
1 russet potato
1 cup shredded cheese, such as Fontina
12 eggs
3 cups cherry tomatoes
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning
Sea salt and fresh ground pepper, to taste

Method:
1. Preheat the oven to 400°.

2. Peel the potatoes and then slice into about quarter-inch rounds. Layer the bottom of a cast iron skillet with the potatoes. Sprinkle the cheese over top.

3. Crack eggs into a mixing bowl and whisk until well combined. Pour on top of the potatoes and cheese. Slice the tomatoes and carefully place them on top so that they don’t sink! Season with salt and pepper, and the combined seasonings. Bake for about 20 minutes or until the eggs set. (Tip: you can stick a toothpick in the middle and if it comes out wet then the eggs are still raw).

Sun Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the seasonal beauties are now at their best here in August. This week’s box pays homage to the ripe, juicy summer favorite with a selection of heirloom tomatoes, plus fresh bucatini pasta, sun-dried tomato-kissed Pomodoro bread, farm-fresh eggs, and smoky scamorza cheese all to help you enjoy their vine-ripened glory. A wealth of summer produce ranging from fennel and peppers to summer squash and cucumbers, plus ripe Tuscan melon and fresh-picked blueberries from Bow, Washington, finishes off this bright and beautiful lineup.

Here are a few recipe ideas for the week:

Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.

Tian Provencal
If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Pickled Blueberries
These tart-sweet berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese sammie crafted with this week’s smoky scamorza).

this week's recipes
st. patrick’s day feast

farm & garden notes
hi, march

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