Rise n’ Shine Recipes

The flavors of fall continue to delight, this week in a healthy brunch featuring a beautiful array of fall-fresh produce—earthy Chanterelle mushrooms; pretty pink French breakfast radishes; turnips, potatoes and more—plus organic breakfast sausages and farm-fresh eggs to scramble, poach or fry as you please. Accented by multigrain bread, seasonal cookies and a beautiful assortment of Bella Luna orchard apples, this breakfast is fit for a leisurely gathering—enjoy!

Here are a few recipe ideas for the week:

Fall Vegetable Scramble with Mushrooms
Chanterelle mushrooms and tender root vegetables elevate farmstead eggs in this stunning scramble.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Roasted Potatoes, Turnips & Carrots
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are sublime on waffles or pancakes!

Celery & Cucumber Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.

Green Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.

Green Beans with Caramelized Sweet Onions

These beautiful beans are tossed with flavorful onions and fresh parsley.

Ingredients:
1 pound green beans, trimmed
½ Walla Walla sweet onion, chopped
2-3 tablespoons butter
¼ cup freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Fill a large pot with water, bring to a boil. Drop in the beans, cook briefly until just tender, approximately 1 minute. Remove from heat, drain and rinse with cold water to stop the beans from cooking any longer. Set aside.

2. Meanwhile, in a large sauté pan, add the butter and onions, cooking over low heat until onions are tender and caramelized. Add the green beans beans, turn heat to high and toss to combine. Season with salt and pepper and garnish with the parsley.

Celery & Cucumber Salad with Herbs

This side salad from Martha Stewart is incredibly crisp and refreshing.

Ingredients:
6 celery stalks, thinly sliced crosswise
2 cucumbers, peeled, seeded, and thinly sliced crosswise
1/3 cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
Sea salt and fresh ground pepper

Method:
1. Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season liberally with salt and pepper. Serve cold or at room temperature.

Sautéed Apples

Kissed with fragrant cinnamon and brown sugar, these apples are sublime on waffles or pancakes!

Ingredients:
4 tablespoons unsalted butter
4 sweet apples, such as Lady, peeled, cored and sliced ⅓-inch thick
2 tablespoons light brown sugar
Pinch of cinnamon

Method:
1. In a large skillet, melt the butter. Add the apple slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes.

2. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes longer.

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