Winter’s Brunch Recipes

Rise and shine—it’s breakfast time! This week, cozy up to a wintery, brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, housemade apple butter, and both farm-fresh chicken and duck eggs, plus cinnamon bread, maple syrup and fragrant vanilla beans to help you whip up a sweet baked French toast for the centerpiece of your meal. Also accented by Makah Ozette fingerling potatoes, juicy Cara Cara oranges, Cosmic Crisp apples and a beautiful blend of braising greens, as well as salted butter from Tunawerth Creamery and fresh herbs, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!

Duck Egg Frittata with Braising Greens
Packed with fingerling potatoes, greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Honey & Thyme-Roasted Carrots with Feta
A delightfully-fresh spin on roasted carrots.

Maple-Spiced Apples
These fragrant apples would be wonderful served with this week’s French toast recipe!

Honey & Thyme-Roasted Carrots with Feta

A delightfully-fresh spin on roasted carrots.

Ingredients:
1 bunch carrots, peeled
2 teaspoon butter, melted
2 teaspoon honey
½ teaspoon fresh thyme
⅛ teaspoon cayenne pepper
⅛ teaspoon smoked paprika
½ cup feta, crumbled
¼ cup pomegranate seeds
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425° and line a baking sheet with parchment paper or foil.

2. In a small bowl melt butter in the microwave (about 15 seconds). Add honey, thyme, cayenne, smoked paprika and a pinch each salt and pepper to the melted butter and mix together.

3. Pour the seasoning mixture over carrots and toss to make sure evenly coated. Spread carrots out on the baking sheet and roast for 20 minutes, flipping after 10 minutes.

4. Transfer roasted carrots to a serving dish and top with crumbled feta and pomegranate seeds. Serve warm.

Maple-Spiced Apples

These fragrant apples would be wonderful served with this week’s French toast recipe!

Ingredients:
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup

Method:

1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.

2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.

Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.

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Fingerling Potato ‘Homefries’

These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Ingredients:
1 pound fingerling potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped

Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.

2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.

3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.

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