Eat Your Veggies Recipes

From Red Kuri squash and Asian pears to orange cauliflower and heirloom Ozette fingerling potatoes, this week’s lineup highlights the beautiful vegetables of fall, plus accoutrements like our preserved lemon-olive tapenade and truly-colorful Nootka Rose garlic to help you enjoy these veggies in all their glory. Also included in this autumnal feast: Cream cheese-filled pumpkin loaf, a crispy baguette, smooth Italian red wine and farm-fresh eggs. Enjoy!

Here are a few recipe ideas for the week:

Fall Vegetable Frittata
Packed with fingerling potatoes, peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.

Roasted Balsamic Radicchio
This incredibly-simple method produces tender, flavorful wedges fit for serving alongside your favorite protein.

Asian Pear Salad with Mesclun Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Roasted Cauliflower with Preserved Lemon-Olive Tapenade
Roasted and tossed with our housemade tapenade, this flavorful, incredibly-easy cauliflower recipe is a keeper.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Good Morning Recipes

With drizzly mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a family-friendly feast centered around the breakfast table? Frittata-ready summer produce still abounds, from heirloom tomatoes and zucchini to eggplant and frying peppers, and this fresh lineup also includes our signature honey-citrus vinaigrette for drizzling over salads along with fresh chevre cheese; multigrain bread for morning toast; and the first of the fall apples to craft something sweet—enjoy!

Here are a few recipe ideas for the week:

Late Summer Vegetable Frittata
Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a sublime brunch side.

Frisée Salad with Apples, Fresh Chevre Cheese and Hazelnuts
This salad is equally amazing with slices of juicy pear.

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

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.

Summertime Brunch Recipes

Summer has officially arrived! This week’s box is fit for brunch, lunch and beyond with all the ingredients for a summer vegetable frittata (think: sweet peppers, baby summer squash, yellow fingerling potatoes) and Italian sausage to serve alongside. Also featuring such favorites as Pomodoro bread, apricot jam and fragrant herbs, this bright lineup is rounded out by the first of the summer peaches and our signature cobbler mix—enjoy!

Here are a few recipe ideas for the week:

Summer Vegetable Frittata
Packed with peppers, potatoes and sweet onion, this easy frittata boasts incredibly fresh flavor.

Shaved Beet, Carrot & Radish Salad
Crisp and crunchy, this colorful salad makes a great picnic dish!

Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini or tossed in with cooked quinoa.

Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!

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