Mother’s Day Brunch Recipes
Show Mom some love this weekend with a fresh and easy brunch highlighted by Shiitake mushrooms, endive frisée, asparagus, French Breakfast radishes, juicy mandarins and more. Serve up these seasonal favorites alongside a housemade frittata, English-style bacon rashers, and whatever else you’ve decided to whip up from a roaster that includes our silky crème fraîche, rich duck eggs, and fragrant herbs like chives and parsley, all while Mom sits back and relaxes with a cup of locally-roasted coffee. Cheers!
Here are a few recipe ideas for the week:
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with pretty much any type of salad greens.
What’s In The Box? May 9-15
Mother’s Day Brunch
Show Mom some love this weekend with a fresh and easy brunch highlighted by Shiitake mushrooms, endive frisée, asparagus, French Breakfast radishes, juicy mandarins and more. Serve up these seasonal favorites alongside a housemade frittata, English-style bacon rashers, and whatever else you’ve decided to whip up from a roster that includes our silky crème fraîche, rich duck eggs, and fragrant herbs like chives and parsley, all while Mom sits back and relaxes with a cup of locally-roasted coffee. Cheers!
Here’s what you’ll find in your box this week:
Housemade Frittata
Crafted in our farmhouse kitchen, this beautiful dish marries beautiful spring ingredients with creamy eggs from our heritage breed laying hens. Rustic yet refined, it is a wonderful addition to your Mother’s Day brunch. To serve, just bake in a preheated oven at 350 degrees for about 20 minutes, or until the top of the gratin is golden brown.
Jack Mountain Smoked English-Style Bacon Rashers
Also known as back bacon, the rashers from this Skagit Valley-based meat company are hand cut from the loin with a portion of the belly still attached. Each belly cut is dry-cured the “old school” way, by hand, aged for a minimum of eight days, and are smoked all day over hazelnut shells. The resulting rashers crisp up very well, yet still have a big meaty chew.
Pain au Levain Bread
This slightly-nutty, slightly-sweet sourdough bread epitomizes French country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.
Island Time Coffee Ferry Line Blues Roast
Crafted specifically for the Northwest aesthetic, Island Time Coffee Company sources only the finest, farm-direct, sustainable coffee beans from Latin America and Indonesia. All of the Whidbey Island-based company’s coffee is small-batch roasted, ensuring the best possible freshness, and this particular medium-roasted blend boasts a broad range of tangy and aromatic flavors to ensure a full-bodied cup of coffee without any bitterness.
Villa Loren Pinot Grigio
Made from Valpolicella grapes in Veneto, Italy, this boutique wine boasts a light straw yellow color with greenish reflections, coupled with a fruity aroma that features enticing floral notes and tropical scents. Extremely well-balanced, it has a refreshing and crisp taste that lingers on the palate; enjoy!
Farm Fresh Eggs
As they spend more time outdoors in the sunny weather, our heritage breed laying hens are enjoying an extra helping of grain to supplement their diet, and continue to give us fresh eggs in beautiful shades of brown, beige and cream.
Duck Eggs
With near-transparent egg whites and color-rich oversize yolks, these local duck eggs are a chef’s dream, lending flavorful appeal to a variety of dishes.
Housemade Crème Fraîche
This rich and silky crème fraîche is crafted by our in-house farmstead creamery, Bellsong, from pasteurized organic sweet cream.
Seasonal Organic Greens
Gorgeous endive frisée.
Baby Shiitake Mushrooms
With their curled umbrella-shaped caps and tender stalks, Shiitake mushrooms release a garlic-pine aroma when cooked and are beloved for their rich, earthy flavor.
Seasonal Organic Produce
This week’s produce selection also includes white spring onions, French Breakfast radishes and asparagus.
Fresh Fruit
Gold Nugget mandarins and Cara Cara oranges.
Fresh Garden Herbs
Chives and parsley from the walled garden at Bella Luna.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring salad onions from garnish to stunning side dish.
Ingredients:
4-6 spring onions, rinsed and trimmed of roots and tough outer ends
1 lemon
2 tablespoons fresh thyme
½ teaspoon red pepper flakes
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat grill to high. Place onions on a sheet pan and drizzle with olive oil to coat. Squeeze the juice of half the lemon over the top then sprinkle with the pepper flakes and season with salt and pepper. Toss again to spread out the seasonings.
2. Grill onions until the whites are soft and the tops go brown. Remove from the grill and squeeze a little more lemon juice over top and garnish with the thyme.
