This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables!
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.
3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.
Peaches! Blueberries! Tomatoes! These treasured summer favorites are ripening in abundance as we reach August and this box celebrates them in all their glory with Washington-grown beauties from Snohomish, the Skagit Valley, Selah and more. Pain au Levain bread, locally-crafted sheep’s milk feta cheese, and a raspberry-kissed chocolate bar help accent a light and bright lineup that also includes heirloom and Sungold cherry tomatoes, English cucumbers and Little Gem lettuces; so slice up a peach, thumb through the recipes and enjoy these summer gems to the fullest.
Here are a few recipe ideas for the week:
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled vegetables.
Cucumber & Melon Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Braised Purple Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.
Tart-sweet and incredibly addictive, these pickled berries are a wonderful finishing touch for salads and sandwiches (trust us: try them on grilled cheese).
No-Bake Peach Crumble
The perfect no-fuss dessert!
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta salad, or drizzled over steamed or grilled vegetables.
1-2 heirloom tomatoes, halved and seeded
2 garlic cloves, peeled
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon fresh parsley
½ cup olive oil
Sea salt and fresh ground pepper
1. Preheat grill to medium-high. Grill tomato halves until soft and slightly charred, beginning flesh side down, and flipping over halfway through cooking so both sides have grill marks. Remove from heat and allow to cool.
2. In a food processor or blender, combine tomatoes, garlic, vinegar, lemon juice and herbs and process until smooth. Check for seasoning and season liberally with salt and pepper.
3. Then, with processor running, slowly add olive oil and process until well blended. Set aside until ready to use.
Cherries! Mint! Little Gem Lettuce! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest. Accented by other seasonal favorites such as Piracicaba sprouting broccoli, purple scallions and mini green cabbage, this fresh lineup will fill you up all week long, also including multigrain bread, organic emmer farro from Winthrop’s Bluebird Grain Farm and edible flowers to add color and spice to your summer salads. Enjoy!
Here are a few recipe ideas for the week:
Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.
How-To: Cook Emmer Farro
A quick how-to guide to prepping this versatile grain.
Summer Farro Salad
Bright with summery strawberries, asparagus and snap peas, this salad is a real stunner.
This flavor-packed vinaigrette is fantastic with both grains and greens.
Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!