What's Inside Your SWR Signature Box - August 28th

• Mixed Heirloom Tomatoes
• Green Zucchini
• Yellow Wax Beans
• Green Kale
• Graffiti Eggplant
• Little Gem Romaine Lettuce
• Cornito Peppers
• All Blue Potatoes
• Chicken Thighs Bone In
• Fiber Balls

Recipe 1 — Bone-in chicken thighs roasted over heirloom tomatoes, cornito peppers, graffiti eggplant & zucchini

A one-pan Mediterranean roast. Chicken thighs seared skin-down until crackling, then finished in the oven over a bed of jewel-toned heirloom tomatoes, sweet cornito peppers, striped graffiti eggplant, and zucchini. Everything melts and caramelizes together. Finished with a crumble of raw goat feta and torn herbs.

Ingredients

• Bone-in chicken thighs (from your box)
• Mixed heirloom tomatoes (from your box) — cut into wedges
• Cornito peppers (from your box) — sliced into thick strips
• Graffiti eggplant (from your box) — cubed
• Green zucchini (from your box) — sliced into half-moons
• SWR Raw Goat Feta — crumbled to finish
• SWR Ghee — for searing
• Burgus Vitae Extra Virgin Olive Oil (available at the market) — for the vegetables
• Salt, pepper, fresh thyme or oregano

How to make it

1. Preheat the oven to 425°F. Pat the chicken thighs very dry and season generously with salt and pepper on both sides. Heat a large cast iron over medium-high with a spoonful of SWR Ghee. Place the thighs skin-side down and sear undisturbed 6–8 minutes until the skin is deeply golden and crisp. Flip briefly, then remove to a plate.
2. In the same pan, add a good glug of Burgus Vitae olive oil. Add the cubed graffiti eggplant, cornito pepper strips, and zucchini half-moons. Season with salt, pepper, and herbs. Toss to coat in the pan drippings and cook 3–4 minutes to start softening.
3. Scatter the heirloom tomato wedges directly on top of the vegetables. Nestle the seared chicken thighs skin-side up over the top so the crisp skin stays exposed.
4. Transfer the whole pan to the oven and roast 20–25 minutes until the chicken reaches 175°F at the bone and the vegetables have collapsed into a jammy mixture.
5. Rest 5 minutes. Finish with a generous crumble of SWR Raw Goat Feta over the top and a scatter of fresh herbs. Serve straight from the pan.

Recipe 2 — Warm all-blue potato & yellow wax bean salad with kale pesto and soft-boiled egg

A rustic warm salad. Deep blue potatoes and bright yellow wax beans tossed in a vivid kale pesto, crowned with a jammy soft-boiled egg that breaks over the top. The colors are the whole point.

Ingredients

• All blue potatoes (from your box) — cubed
• Yellow wax beans (from your box) — trimmed
• Green kale (from your box) — for the pesto
• SWR Pasture Raised Eggs — soft-boiled, halved on top (soy and corn free)
• Burgus Vitae Extra Virgin Olive Oil (available at the market) — for the pesto and drizzle
• Garlic, lemon, nuts (walnuts, pistachios, or pine nuts), salt, pepper
• Fresh basil (if available), flaky sea salt

How to make it

1. Bring a pot of well-salted water to a boil. Add the cubed blue potatoes and cook 8–10 minutes until fork-tender. In the last 3 minutes, add the trimmed yellow wax beans to the same pot. Drain both and set aside to cool slightly.
2. Meanwhile, make the pesto. Strip the kale from its ribs and pack the leaves into a food processor with a small handful of nuts, one small garlic clove, the juice of half a lemon, salt, and a generous glug of Burgus Vitae olive oil. Pulse until you have a bright green, textured pesto. Taste and adjust salt.
3. Soft-boil the SWR Pasture Raised Eggs. Bring a small pot of water to a rolling boil, gently lower in the eggs, and cook for exactly 6 minutes 30 seconds for jammy yolks. Transfer straight to ice water. Once cool, peel and halve lengthwise.
4. Toss the warm potatoes and wax beans with generous spoonfuls of the kale pesto until everything is glossy. Pile onto a platter and arrange the soft-boiled egg halves cut-side up across the top.
5. Drizzle with more olive oil, crack fresh pepper, and finish with a pinch of flaky salt.

Recipe 3 — Charred little gem halves with brown butter & grated raw cheddar

Charring lettuce sounds strange until you try it — the outside gets smoky and crisp, the inside stays cold and crunchy. Halved little gem seared cut-side down, drizzled with nutty brown butter, showered with grated raw cheddar that melts just enough from the residual heat. Salty, sweet, bitter, rich — all in one bite.

Ingredients

• Little gem romaine lettuce (from your box) — halved lengthwise, kept intact at the root
• SWR Raw Cheddar — grated fine
• SWR Cultured Butter — browned for drizzle
• Burgus Vitae Extra Virgin Olive Oil (available at the market) — for the pan
• Flaky sea salt (available at the market — stop by and pick some up)
• Lemon, cracked black pepper

How to make it

1. Halve the little gem lettuces lengthwise, leaving the root intact so the leaves hold together. Pat completely dry — wet lettuce won't char, it'll steam.
2. Heat a cast iron over medium-high with a drizzle of Burgus Vitae olive oil until shimmering. Place the little gem halves cut-side down and press gently. Char undisturbed for 90 seconds to 2 minutes until the cut side is deeply browned and slightly wilted. Do not flip — you want the interior to stay raw and crisp.
3. In a small pan, melt a generous knob of SWR Cultured Butter over medium heat. Swirl constantly until the butter turns amber and smells nutty, about 3–5 minutes. Remove from heat immediately so it doesn't burn.
4. Plate the charred little gem cut-side up. Drizzle the brown butter over each half so it pools in the leaves.
5. Grate SWR Raw Cheddar generously over the top — the residual heat will soften it into the butter. Finish with a squeeze of lemon, cracked pepper, and flaky salt. Eat while warm.

Per Florida state law, raw dairy products are sold for pet food consumption only.