Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh Italian parsley
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary leaves
2 teaspoons fresh thyme leaves
½ teaspoon fresh Meyer lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.
Sunday Supper Recipes
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a cozy, Italian-inspired meal to share with your nearest and dearest—from fresh bucatini to Skagit River Ranch Italian sausage and crusty Italian Rustica bread. Side dish-worthy produce such as carrots, cauliflower and Bietola Swiss chard, plus orchard apples, herbs, farm-fresh eggs, and a crisp Rosé, all help to round out this robust fall meal.
Here are a few recipe ideas for the week:
Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Slow-Roasted Celery
This unexpected side is sure to be a new favorite.
Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted cauliflower!
Changing Seasons Recipes
With dewy mornings and darker evenings, the subtle shifting of the seasons seems to be well underway here in the Northwest. The gardens are thus towing the line between summer and fall with the continuation of favorites like melons, blueberries, Thai basil and edible flowers alongside the arrival of such fall highlights as locally-grown corn, Jimmy Nardello peppers and the cooler-weather-loving greens. This week’s lineup includes all the aforementioned produce as well as sliced multigrain bread, farm-fresh eggs and a crisp apple Verjus from Sauk Farms; here’s to enjoying the best of both worlds this week!
Here are a few recipe ideas for the week:
Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Sweet Corn & Roasted Potato Salad with Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Thyme-Apple Verjus Vinaigrette
One of our favorite dressings for fall; try tossing with sliced apples, roasted nuts and your favorite salad greens.
Pickled Blueberries
Tart-sweet and incredibly addictive, these pickled berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese).
Summer Splendor Recipes
Green beans to heirloom tomatoes, zucchini to baby artichokes, the summer hits just keep coming! This box celebrates summer with a plethora of locally-grown produce—yellow Romano beans, cucumbers, and Walla Walla bunched onions, as well as crisp Cegolaine lettuces and fragrant garden herbs—all accented by imported Italian pasta, sunflower seed-kissed multigrain bread, peppery edible flowers, farm-fresh eggs and a market bouquet to grace your table. So, slice up an apricot, thumb through the recipes and enjoy these summer gems to the fullest.
Here are a few recipe ideas for the week:
Braised Baby Artichokes
Simmered with white wine and chicken stock, these tender artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
