Whether you favor a breakfast-for-dinner feast on Halloween night, or a leisurely brunch after enjoying that extra hour of sleep from Daylight Savings, this week’s bright lineup is sure to satisfy with favorite fixins’ like whole grain hotcake mix, organic sausages from Skagit River Ranch and fresh-baked cinnamon-raisin bread. Also included: Crisp apple cider, our housemade crème fraîche and beautiful fall produce like Melrose apples, Delicata squash and Chioggia beets. Enjoy!
Here are a few recipe ideas for the week:
Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, this mix produces one satisfying flapjack!
Kissed with fragrant cinnamon and brown sugar, these apples are sublime on hotcakes.
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.