The Italian summer calls to mind visions of beautiful wine, homemade pasta, and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with handmade semolina bucatini noodles to toss with Skagit River Ranch Italian sausage, plus fresh, creamy fior di latte mozzarella-style cheese from Ferndale Farmstead Creamy. Also included for this relaxed, refreshing meal: Pain au Levain bread, red wine, and a colorful assortment of summer produce that includes Little Gem lettuces, golden beets, English shelling peas, rainbow parsley, salad burnet, chives, cauliflower, sweet cherries, and much, much more.
Here are a few recipe ideas for the week:
Summery Bucatini Pasta with Italian Sausage
This light and lovely pasta makes the best of summer tomatoes and herbs; we also recommend adding a dollop of this week’s fior di latte cheese to each serving!
Shelled Pea, Red Spring Onion & Sweet Red Pepper Salad
A perfect summer side for grilled proteins and veggies, or even tossed with cold pasta!
Escarole Salad with Radish & Spring Onion
This salad is packed with bold flavor, drizzled with a Parmesan-Dijon dressing.
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.
Cherry-Rhubarb Polenta Cake
Our spin on the cheery Italian-style torta di polenta cake featured in Edible Seattle magazine.