A Taste of Home Recipes

With seasonal produce favorites like radishes, sugar snap peas and purple sprouting broccoli, plus our signature chicken stock and housemade apricot jam, this week’s lineup not only delivers the freshest flavors of spring, but also includes an exciting new taste of home: Small-batch, locally-grown and milled flour from right here in the Pacific Northwest. Have fun experimenting in the kitchen with this stone-ground, heirloom wheat flour, and also enjoy fresh pumpernickel bread, micro-green sunflower shoots and beautiful Shiitake mushrooms, all to help you enjoy the best the Northwest has to offer.

Here are a few recipe ideas for the week:

Sugar Snap Pea Salad with Crème Fraîche Vinaigrette
This wonderful springtime salad gets an extra flavor boost courtesy of crunch radish slices and zingy lemon zest.

Cabbage Salad with Radish & Turnip
A bright twist on classic coleslaw!

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

Spring Vegetable Rice Soup
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.

Braised Savoy Cabbage
This versatile dish from Alice Waters is delightful served by itself or mixed with sliced boiled potatoes or crispy bacon.

Buttered Radishes with Poached Eggs

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

Ingredients:
1 pound radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, mint and thyme
2 large slices of toasted pumpernickel bread
2 eggs
Sea salt

Method:
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.

2. While radishes cook, poach the eggs.

3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.

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Sugar Snap Pea Salad with Crème Fraîche Vinaigrette

This wonderful springtime salad gets an extra flavor boost courtesy of crunch radish slices and zingy lemon zest.

Ingredients:
1 cup crème fraîche or Greek yogurt
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped herbs, such as parsley, salad burnet and
½ bunch radishes, trimmed of greens, washed and thinly-sliced into rounds
1 pound sugar snap peas, trimmed and halved
Sea salt and fresh ground pepper

Method:
1. Whisk together the crème fraîche, lemon juice and fresh herbs. Season with salt and pepper to taste.

2. Fold in the radishes and snap peas, and then garnish the salad with the lemon zest. Refrigerate for 1-2 hours before serving.

Braised Savoy Cabbage

This versatile winter dish from Alice Waters is delightful served by itself or mixed with sliced boiled potatoes or crispy bacon.

Ingredients:
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 carrot, peeled and diced
1 onion, peeled and diced
1 celery stalk, peeled and diced
1 bay leaf
2 thyme sprigs
2 garlic cloves, chopped
½ cup white wine
½ cup chicken broth or water
Sea salt and fresh ground pepper

Method:
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.

2. Heat olive oil in a heavy pan. Add carrots, onion and celery and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, thyme, garlic and a dash more salt. Cook for another minute and then stir in the cabbage and white wine.

3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Season to taste with salt and white wine vinegar as needed.

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