- Swiss Chard
- Fresh Garlic
- Genovese Basil
- Rainier Cherries
- Baby Rainbow Carrots
- Green Beans
- Tasty Jade Cucumber
Panzanella with Summer Vegetables
1/4 pound fresh green beans
2 slices crusty country Italian bread, about 1-inch thick
1 tablespoon olive oil
2 large tomatoes, peeled*, if desired, and cut into 1-inch chunks
1 cucumber, peeled, halved, seeded, and sliced 1/2-inch thick
1/2 cup roasted red sweet peppers, cut into bite-size strips
1/2 of a small red onion, thinly sliced
1/4 cup pitted kalamata olives, halved
1/4 cup torn fresh basil leaves
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon sea salt
1/8 teaspoon cracked black pepper
Sea salt and cracked black pepper (optional)
1. Trim stem end of beans and cut into 2-inch pieces. In a large saucepan cook beans in lightly salted boiling water for 2 minutes. Use a slotted spoon to transfer to a bowl of ice water. When chilled, drain and set aside.
2. Brush bread slices with 1 tablespoon oil. Toast on a grill or under the broiler until lightly browned, turning once. Cool slightly, then tear bread into 1-inch pieces.
3. In a large serving bowl combine beans, bread, tomatoes, cucumber, sweet peppers, red onion, olives and basil.
4. For dressing: In a small screw-top jar combine the 1/4 cup olive oil, the vinegar mustard, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well to combine. Pour half of the dressing over tomato mixture; toss gently. Pour remaining dressing over tomato mixture. Cover and let stand for 30 minutes.
5. When ready to serve, toss again. Sprinkle with additional salt and pepper, if you like.
*Bring a large pan of water to boil over high heat. Meanwhile, core the tomatoes and make a small shallow "x" in the other end. When water comes to boil, add the tomatoes and cook for 10 to 15 seconds until skin begins to loosen at the cuts. Using a slotted spoon, transfer to a bowl of ice water for 1 minute or until cool enough to handle. Remove skin and discard.
Rainier Cherry Panna Cotta
1 3/4 cups milk
2 cups heavy cream
3/4 cups sugar
4 teaspoons unflavored gelatin
Rainier Cherries (halved and pitted)
Place the milk, cream, and sugar in pot over medium heat and stir until the sugar has dissolved.
Meanwhile, place the gelatin in the bowl and add the reserved 1/4 cup milk, stir to combine. Add the gelatin mixture to the simmering pot and cook while stirring for 3 minutes. Pour the panna cotta into ramekins and chill for 4 hours or overnight if you would like.
Once your panna cotta is set, pull it out, and drop some halved Rainier cherries over the panna cotta then drizzle caramel. Serve immediately!
Rainier Cherry Muddler
8 Rainier Cherries
Few Leaves of Lemon Basil
2 tsp. Turbinado Sugar *
2 ounces Vodka
1. Pit and halve the cherries. Put the cherries, lemon basil and turbinado in a glass (or pitcher if making more than one), and muddle it with a muddling tool, or the bottom of a wooden spoon. Get aggressive, you need to get as much juice out of the cherries as possible.
2. Fill a glass with 3/4 full with crushed ice. Add the vodka and muddled cherry mix and fill the rest of the glass with sparkling water.