Weekend Brunch Recipes

Rise and shine! Gather round the table and ward off the chill with a satisfying brunch starring Skagit River Ranch’s organic breakfast sausages, locally-crafted Honeycrisp apple cider and, of course, our own farm-fresh eggs. Complemented by other breakfast-ready ingredients such as Tunawerth’s cream cheese, Cherry Valley Dairy gray sea salt butter and cinnamon raisin bread, this week’s box also includes Pink Lady apples, fingerling potatoes and baby Shiitake mushrooms—so pour yourself a cup of joe and get to cookin’.

Here are a few recipe ideas for the week:

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely brunch side.

Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, Shiitake mushrooms and tender greens.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte are sure to please any egg lover.

Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.

Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Garlic Butter-Roasted Baby Shiitake Mushrooms

Roasted with capers and garlic, this simple dish is a real show-stopper.

Ingredients:
½ pound mushrooms, such as baby Shiitake,
1 tablespoon capers, rinsed and chopped
2 large garlic cloves, minced
1 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 450° with rack placed in middle.

2. Toss mushrooms with capers, garlic, salt and several grinds of black pepper in a small 1½- to 2-quart shallow baking dish.

3. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately.

Roasted Potatoes with Herbs

Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.

Ingredients:
2 pounds fingerling potatoes, scrubbed clean
1 cup chopped shallots
½ cup olive oil
6 tablespoons chopped fresh parsley
4 teaspoons chopped fresh thyme
Sea salt and fresh ground pepper

Method:
1. Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)

2. Preheat oven to 400°. Lightly oil two rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.

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Baked Eggs with Crème Fraîche & Fresh Herbs

These oeufs en cocotte are sure to please any egg lover.

Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
Pinch nutmeg
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 350°. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.

2. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup*, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt, pepper and nutmeg. Repeat with remaining ramekins.

3. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

4. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with additional chopped herbs.

*This dish can also be made in a large baking dish. Simply spread a thin layer of cheese and herbs along the bottom of the dish, carefully crack eggs and space out evenly, then dollop additional cheese and add water as directed above.

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