Brunch Time Recipes

Put on a pot of locally-roasted coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, freshly-baked cinnamon-raisin bread, that aforementioned coffee from Whidbey’s own Island Time Coffee, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes smoky Scamorza cheese, Northwest grown hazelnuts, and Meyer lemons, plus such spring favorites as baby red beets, watermelon radish, leeks and rainbow Swiss chard. Rise and shine, it’s breakfast time!

Here are a few recipe ideas for the week:

Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.

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

Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.

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

Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.

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