The time is ripe—for just about everything! From spicy summer greens, heirloom tomatoes and crisp cucumbers to beautiful striped eggplant, Italian Tropea onions and baby Chioggia beets, this week’s box is a display of late summer splendor. Filled with a bevy of salad-ready provisions including gorgeous sheep’s milk feta cheese and housemade raspberry vinaigrette, this refreshing lineup also features a bright French Rosé, Pain au Levain bread and our signature cobbler mix to pair with plump blueberries so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Roasted Baby Chioggia Beet Salad with Raspberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Greek Village Salad
This classic salad makes the best of summer heirloom tomatoes and cucumbers.
Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
This incredibly-simple method produces tender, flavorful wedges fit for serving alongside your favorite protein.
2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into large wedges
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Balsamic vinegar (for drizzling)
1. Preheat oven to 450°. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
2. Arrange radicchio wedges, cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
3. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.