Summer All-Stars Recipes
Apricots! Tomatoes! Cucumbers! These late summer staples are arriving in abundance here in August and this week’s box celebrates them in all their sun-ripened glory, as well as other favorites such as summer squash, Tropea and Walla Walla onions, yellow Romano beans, rainbow Swiss Chard, fragrant herbs and fennel. Also joining these summer all-stars: Freshly-baked focaccia, basil-infused olive oil, creamy chevre from Lost Peacock Farm, fresh eggs from our heritage-breed hens and our signature cobbler crust mix to whip up something special for dessert. Long live summer!
Here are some recipe ideas for the week:
Mediterranean Summer Salad
This classic salad makes the best of summer tomatoes and cucumbers.
Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Grilled Fennel
A wonderful side for grilled chicken or steak.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.
Yellow Romano Beans with Caramelized Tropea Onions
These beautiful beans are tossed with Italian red onions and fresh parsley.
Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!
Classic & Colorful Recipes
As we begin the month of November, this week’s box fittingly celebrates the month’s classic, cozy and color-rich flavors. With the first Delicata and Black Futsu squash, plus blushy pink Rosalba radicchio, rainbow Swiss chard, a trio of Italian heirloom onions and Chioggia beets, as well as sliced wholegrain bread, farm-fresh eggs, crunchy almond bites, fragrant herbs, and a lovely French wine, this lineup is sure to bring comfort to your soul; enjoy!
Here are a few recipe ideas for the week:
Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.
Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Italian Summer Recipes
The Italian summer calls to mind visions of flavorful pasta enjoyed alongside a bottle of fine wine and beautifully prepared garden-grown produce. Hence, this week’s box captures the flavors of summer by way of Italy with Skagit River Ranch’s organic Italian sausage and imported semolina pasta to toss with a super-fresh heirloom tomato sauce, plus garlic fougasse bread and creamy chevre cheese from Lost Peacock Creamery. Also included for this relaxed, refreshing meal: Ripe and juicy summer nectarines, Badge Flame beets and other seasonal highlights like Romano beans, English cucumber and Little Gem Romaine.
Here are a few recipe ideas for the week:
Summer Heirloom Tomato Pasta with Italian Sausage
This light and lovely pasta makes the best of summer heirlooms; we also recommend adding a dollop of creamy chevre to each serving!
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Escarole Salad with Grana-Dijon Dressing
A wonderful side salad to this week’s pasta!
Romano Beans with Caramelized Tropea Onions
These beautiful beans are tossed with Italian red onions and fresh parsley.
Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!
