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.
Get Your Greens Recipes
We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty—from Lacinato kale and pea shoots to baby lettuces and arugula—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!
Here are a few recipe ideas this week:
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of pasta!
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; try serving it with grilled bread crostini crafted from this week’s Pain au Levain!
How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!
Follow the Rainbow Recipes
From red beets and verdant green broccoli to edible flowers and rainbow baby potatoes, this week’s box is awash in color! Also including tender lettuce greens, rainbow chard, crisp cucumbers and fennel, plus Pink Lady apples and lemons, this bright lineup is accented by Harmony Field’s creamy sheep’s milk cheese, an orange peel and fennel-kissed fleur de sel spice blend, Tunawerth Creamery Greek yogurt, freshly-baked Kalamata bread, and a bevy of fragrant garden-grown herbs like spearmint and green garlic, as well as eggs from our hen house flock.
Here are a few recipe ideas for the week:
Grilled Rainbow Potato Salad with Hard-Boiled Eggs
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.
Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try side dish!
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.
Flavors of Morocco Recipes
Light, bright and spiced with alluring fragrance, Moroccan cuisine is defined by robust flavors and textured dishes, all of which we bring to you in this week’s box. With our own rich and savory shakshuka, gorgeous preserved lemons, peppery extra virgin olive-oil, plump sultanas, pitted green olives, and a sweet, floral spice blend that channels traditional ras el hanout, this delivery is sure to perk up your taste buds, also featuring red radishes, golden beets, leeks and a bevy of spring greens like crunchy pea shoots and colorful rainbow Swiss chard.
Here are a few recipe ideas for the week:
Preserved-Lemon Rice Pilaf with Moroccan Spices
An excellent side for grilled chicken or fish!
Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
Rainbow Swiss Chard with Preserved Lemon Vinaigrette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens or this week’s rainbow Swiss chard.
