Recipe Ideas this week

Melon and Prosciutto are always a good pairing as a snack. Melon is also good as a summer salad with toasted pumpkin seeds or whatever seeds you might have, or just with a little balsamic reduction and some basil.

Spanish tortilla is a classic Spanish staple. It is made from eggs, potatoes, and onion. You can keep it several days at room temperature or keep it refrigerated for longer. It is great warmed up or at room temperature. In Spain they make sandwiches out of it, eat it plain for breakfast or as an appetizer in little squares. Can be served with Prosciutto. We recommend having it room temperature or slightly warmer, drizzled with the Spanish olive oil we sent you a few weeks ago, and sprinkled with your favorite salt.

Monterey Bay Spot Prawns only come around a few weeks every year. They were still alive when they came to us and you may find a few of them still kicking when you get to them. Don’t be surprised. Prawns have some of the most tender and sweet meat of any seafood. If they get overcooked, however, they do get a bit mushy. My recommendation is marinate them in garlic and oil and then either grill them or sautee them for a few minutes on each side. It’s best to cook them whole and then peel them after they are cooked. Some people like to suck on the heads which can be quite delicious if you’re into that kinda thing!

Rosa Bianca eggplants are smaller and firmer than our usual eggplant. I am thinking about cutting mine up into cubes and pan frying it with some garlic and basil as a great side dish.

The apples this week may surprise you for the color inside, they are bright pink! They are crisp and on the more tart side so if you like a tart apple they are good raw. I recommend taking slices of these apples, slow cooking them in a pan with butter and a little sugar until they get soft and thoroughly cooked. Then you can deglace the pan with your favorite liquor, maybe a brandy or whiskey? Once cooked like this, they are great on top of pancakes or as a side to your eggs in the morning.

Hungarian sweet peppers. Honestly, this is my first time getting these peppers so I assume you can cook them like a bell pepper…I’m curious to see what you all do with them.

Of course, being in the heart of tomato season I couldn’t resist getting us some more heirlooms and cherry tomatoes this week. They should be getting quite sweet by now.

Baby Turnips look a lot like radishes in case you’re wondering what they are. I would bake them in the dish with the chicken this week along with a few onions and garlic cloves. But they are good sauteed as well as roasted with whatever you like to serve them with.

Enjoy the stash this week!

Gabe and Brandon