Summer Grilling Recipes

This week’s array of local summer treasures invites you to bust out the barbecue and get to grilling! Highlighted by bright, colorful produce such as yellow zucchini, cucumbers, peaches, French melon, Walla Walla sweet onions and a plethora of sun-ripened tomatoes, plus pillowy focaccia bread, fragrant herbs and edible flowers, this box is fit for lingering on the patio. Plus, there’s even a mini bouquet of fresh seasonal flowers to help set your table, too. Enjoy!

Here are a few recipe ideas for the week:

Grilled Summer Vegetable Focaccia Sandwich
This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.

Lemon-Herb Mayonnaise
In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).

Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta salad, or drizzled over steamed or grilled artichokes.

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!

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

Grilled Heirloom Tomato Vinaigrette

In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta salad, or drizzled over steamed or grilled vegetables.

Ingredients:
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

Method:
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.

Niçoise Vinaigrette

Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.

Ingredients:
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil

Method:
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.

Lemon-Honey Vinaigrette

This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Ingredients:
4 tablespoons freshly-squeezed lemon juice
1 teaspoon lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.

2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.

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