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summer classics with a twist

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 Caprese. I see no reason on earth not to repeat this one this week. If you've never tried it - you must! The original recipe called for a mix of tomatoes and peaches with slices of mozzarella. I left out the tomatoes (because tomatoes and peaches? weird) and swapped the mozz with local burrata - which upped the lux quotient quite considerably. Heaven help me - I could eat it this for breakfast lunch and dinner. The unifying principle in these recipes is basil - mostly because it's SO abundant in our garden right now - I reach for it at every meal.

Your Box

August 10, 2018



Green Beans

Green Cabbage

Candy Onions

Yellow Grape Tomatoes


Red Plums

Yellow Peaches

Farm Fresh Eggs

* Standard and Family shares only



Nicoise Salad with Basil Anchovy Dressing


3/4 pound small new potatoes

Kosher salt

1 pound green beans, trimmed

6 large eggs

1 small shallot, finely chopped

1 teaspoon finely grated lemon zest

1 tablespoon plus 2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

1/8 teaspoon freshly ground black pepper

5 tablespoons olive oil, divided

2 tablespoons coarsely chopped basil, divided

1/4 cup drained capers, patted dry

1 bunch radishes (about 3/4 pound), trimmed, quartered

1/4 cup Niçoise or Kalamata olives, pitted, halved

Serves 6


Preheat the oven (or toast oven) to 425°.Wash and scrub the potatoes. Drizzle with olive oil, toss and sprinkle lightly with salt. Put on parchment paper lined baking pan. Roast 25 minutes until golden and set aside.

Put 2" water in the bottom of a medium pot and add a pinch of salt and bring to a boil. Add green beans and cook on high heat until crisp-tender, 2–4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Transfer to paper towels and pat dry.

Fill pot halfway with water and bring to boil. Add eggs, and cook 7 minutes. Transfer eggs to cold water and chill until cold, about 5 minutes. Peel; set aside.

Combine shallot, lemon zest, lemon juice, Dijon, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. basil

Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with capers and remaining 1 Tbsp. basil.

PEACH Caprese


4 peaches, sliced

1 ball burrata cheese

2 tbsp olive oil

2 tbsp your best thick, sweet balsamic vinegar

10 basil leaves

1 tsp flaky salt


Arrange peaches on a plate around burrata. Drizzle with olive oil, balsamic vinegar and season with salt. Garnish with torn basil. Grab your forks and have at it!

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