This Week’s Basket: Green Beans, Lemons, Garlic, Rainier Cherries, Granny Smith Apples, White Corn, SC Peaches, Grape Tomatoes, Green Leaf Lettuce, Rainbow Carrots, Yams and Apricots.
This Week’s Recipes:
- Corn and Tomato Sauté
- Granny Smith Apples and Yams: Apple Baked Sweet Potatoes
- Peaches, Apricots, and Plums (from last week): Fire-roasted Stonefruit with Crushed Raspberries
- Rainbow Carrots would be beautiful in this recipe: Honey-glazed Carrots
- Roasted Rainbow Carrots with a Honey-Lemon Glaze
- Roasted Carrots and String Beans with Citrus-Sage Glaze
- Tomatoes and Garlic: Roasted Grape Tomato, Spinach and Asiago Pasta
- Tomatoes: Caprese Skewers
- Tomato and Goat Cheese Tart
- Giada’s Skewered Greek Salad (if desired, add some folded green leaf lettuce leaves onto the skewers)
- Baked Apricots with Almond Topping
- Cherry Lemonade
- Green Beans with Lemon Butter
- Ricotta, Lemon, and Arugula Quiche
- Take 5 Carrot Cupcakes from Food & Wine
- Pork, Apricot, and Red-Onion Kebabs
- Carrot Cupcakes with Homemade Caramel and Cream Cheese Frosting from Food & Wine