Peak Season Picks, End of Summer Produce!

Still figuring out what to make with this week’s peak season picks from our Summer Harvest Produce Box?

Our friends at Pacific Coast Fruit Company have generously shared three chef-inspired recipes from their kitchen that use the same delicious fresh produce delivered to your door. This week’s box includes…

  •          Cilantro and Radishes from Cal Farms
  •          Spinach from Carpinito Farms
  •          Broccoli Crowns from Valley Pride Sales
  •          OG Bartlett Pears from Rainier Fruits
  •          Honeycrisp Apples from Domex Superfresh Growers
  •          Organic Italian Squash and Organic Grill Onions from Siri and Sons

For an easy and delicious weeknight side try Butter Poached Radish with Cilantro Pistou. Great for a lunch or a weekend brunch, Baked Italian Squash with Gruyere Cheese is a fresh take on a quiche. Bright and crisp, you’re sure to love this Spinach Salad with Bartlett Pears and Gorgonzola! We sure can’t wait to enjoy these recipes ourselves and hope you do too!

 

Butter Poached Radish with Cilantro Pistou

Radish Cilantro Pistou

Makes 2 servings.

 

What You’ll Need…

  •          1 Bunch radishes, stems removed and halved
  •          1 Stick Alpenrose unsalted butter
  •          ½ Cup water + 1 tbsp water
  •          ½ Bunch cilantro, stems removed
  •          1/8 Cup extra virgin olive oil
  •          1 tsp Garlic, minced
  •          2 tsp Salt

Instructions

  1. Place Butter, ½ Cup Water, and1 tsp Salt in a small saucepan on medium heat. Once Butter is melted and mixture is a low simmer, add Radishes to pot. Simmer for 8-10 minutes until Radishes are fork tender. Set aside.
  2. In a blender or food processor, place Cilantro, Garlic, 1 tbsp Water, 1 tsp Salt, and Olive Oil. Blend until mixture resembles a pesto.
  3. Drizzle Cilantro Pistou on Radish and Serve Immediately.

 

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Baked Italian Squash with Gruyere Cheese

Italian Squash Gruyere

Makes 2 servings.

 

What You’ll Need…

  •          4 Cups italian squash, ends trimmed and thinly sliced
  •          4 oz Gruyere cheese, shredded
  •          2 Eggs
  •          ½ Cup Alpenrose heavy cream
  •          1 tbsp Salt
  •          1 tsp Black pepper
  •          Pan spray or olive oil for coating pan

 

Instructions

  1. Preheat oven to 400F.
  2. In a small mixing bowl, whisk together Eggs, Cream, Salt, and Pepper.
  3. In a large mixing bowl, thoroughly combine Squash, Gruyere, and Cream mixture.
  4. Using pan spray or olive oil, coat the bottom and sides of a 9” pie pan. Place Squash mixture into pan and evenly spread into pan.
  5. Cover pan with foil and bake for 30 minutes. Remove foil and bake an additional 7-8minutes until golden brown. Pull from oven and let sit for10-15 minutes before serving.

 

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Spinach Salad with Bartlett Pears and Gorgonzola

Spinach Pear Salad

 

What You’ll Need…

  •          1 Bunch spinach, washed and dried
  •          ½ Bartlett pear, thinly sliced
  •          ¼ Cup gorgonzola cheese crumbles
  •          3 tbsp of your favorite vinaigrette dressing

 

Instructions…

  1.        Combine Spinach with Vinaigrette Dressing.
  2.        Divide into Two Bowls and top each with Pear Slices and Gorgonzola Crumbles.

 

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