This month we’ve partnered with Chef Dan Barber and Blue Hill to champion the connection between farmer and cook. To support our celebration of farm-fresh ingredients, Chef Barber shared with us a menu of seasonal recipes he created, highlighting herbs, vegetables — and even the classic burger — in new ways.
Explore the recipes below, and get to know Chef Barber in our Q&A.
This refreshing spritzer is perfect for warm summer days. If you can’t find lemon thyme or pineapple sage, use regular thyme or sage instead.
|Kale Salad with Pine Nuts, Currants and Parmesan|
Here, kale is treated similarly to cabbage in a slaw—it’s marinated to create a tender and flavorful salad.
|Puréed Fennel Soup|
This simple soup showcases the subtle flavor of fennel. Olive oil is added when the soup is pureed, which lends a nice richness and provides a healthier alternative to finishing the dish with cream.
|Pancetta and Sesame-Crusted Baby Zucchini|
Here’s a dish for all of the zucchini flooding backyard gardens and farmers’ markets this time of year. This recipe is best with tender baby zucchini, although it will also work with small to medium ones.
|Mini Tomato and Goat Cheese Burgers|
These little vegetarian sandwiches make a tasty starter for a summertime gathering.