From Field to Fork

August 12, 2018

Summer is all about eating produce that's fresh (or hardly cooked).  There are endless combinations to be made with the goodies from our boxes this week.  I devoted my tomatoes, green beans and a few eggs to a dinner party sized platter of classic Nicoise salad this weekend.  I subbed the tuna for this salmon recipe and served it on the side. And can we just say - long live peach season! I used my last batch to make peach Capre...

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