Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.
Ingredients:
1 pie crust, either homemade (see recipe!) or store-bought
6 slices bacon rashers, diced
1 medium yellow onion, diced small
6 large eggs
1 cup whole milk
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
½ cup shredded mozzarella cheese
4 ounces crumbled goat cheese
Sliced green onions, for topping
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat the oven to 400°. If you’re using a refrigerated pie crust (store-bought or homemade), add it to your pie plate and keep cold in the fridge until ready to use. If you’re using a frozen pie crust, keep frozen until ready to bake.
2. In a 12-inch skillet, cook bacon until crisp. Remove bacon from the pan and leave all but 2 tablespoons of the bacon fat in the skillet. Add in the onions and sauté in the bacon fat until translucent and lightly browned. Remove from the heat and set aside to cool slightly.
3. In a large bowl whisk together the eggs, milk, rosemary, thyme, kosher salt, and black pepper. Whisk until the mixture is smooth.
4. Take out your pie crust and scatter the bacon and onions evenly along the bottom of the pie crust. Gently pour the egg mixture over top of the onions and bacon. Sprinkle the mozzarella and goat cheese into the quiche.
5. Place your quiche onto a baking sheet (this just helps in case of spills) and place it into the oven and bake for about 45-50 minutes. (The quiche is done when the middle seems set and the crust edges are browned.) Let rest for about 15 minutes before serving.
Italian Sausage-Lentil Soup with Leeks
This longtime family recipe is a winning New Year’s dish; Fun fact: Lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins!
Ingredients:
1 pound Italian sausage
1 pound lentils
2 tablespoons olive oil
1 onion, chopped
2 leeks, cleaned with white and light green parts chopped
2 stalks celery, diced
2 carrots, peeled and diced
4 garlic cloves, minced
8 cups chicken stock
2 cans (14.5 oz) chopped tomatoes
½ cup red wine
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons dried basil
2 tablespoons dried oregano
Sea salt and fresh ground pepper, to taste
Parmesan cheese, for topping
Method:
1. In a large pot, brown the sausage until it is no longer pink. Remove from the pan, drain and set aside.
2. In the same pot, add the olive oil and then sauté onion, celery, carrot, and garlic until tender. Add stock, lentils, tomatoes, sausage, wine, sugar, vinegar, and bay leaves. Bring to a boil, then season with basil, oregano, salt and pepper. Cover and simmer for 1 and ½ hours. Ladle into bowls and top with Parmesan cheese.
What’s In The Box? January 9-15
Sunday Supper
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a cozy, Italian-inspired meal to share with your nearest and dearest—from fresh bucatini and our signature marinara sauce to Skagit River Ranch Italian sausage and an amazing trio of cheeses crafted by our own Bellsong Creamery! Start things off with a stunning cheese plate; side dish-worthy produce such as rapini, leeks, and fava shoots, plus beautiful winter citrus, housemade eggplant caponata, and farm-fresh eggs, also help to round out this robust meal.
Here’s what you’ll find in your box this week:
Fresh Bellingham Pasta Co. Bucatini
Hand-crafted in nearby Bellingham, this spaghetti-like semolina pasta has a hole running through the center—hence the name bucatini, which comes from the Italian buco, meaning “hole”, while bucato means “pierced”.
Skagit River Ranch Italian Sausage
The pampered pigs raised on the Skagit River Ranch in Sedro-Woolley roam outdoors in certified-organic pasture land to root, dig, and cavort as only happy pigs can, thriving on a diet of flax seed, corn and wheat. Spiced with savory herbs, this delectable Italian-style sausage will add a flavorful, savory note to a hearty bowl of pasta this week.
Nonna Pat’s Marinara Sauce
Crafted in our farm kitchen with organically-grown local tomatoes (and lots of love), the key to our beloved family recipe is its simplicity: juicy, ripe local tomatoes, a handful of hand-torn basil leaves, fresh garlic, a swirl of first-press Italian olive oil, then just a dash of sea salt and fresh ground pepper.
Pain au Levain Bread & Biscotti
This slightly-nutty, slightly-sweet sourdough bread epitomizes both French and Italian 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. Also included: Crispy, crunchy biscotti for dunking into your morning coffee!
Shannon Ridge Wrangler Red 2021
Rollicking yet refined, this beautiful red is sourced from the California winery’s high elevation vineyards, bringing together the best of Zinfandel, Syrah, Petite Sirah, Merlot, Mourvédre and Cabernet Franc grapes.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs each day in beautiful shades of brown, cream and green. As they spend more time snug in their coop during the chilly winter months, the “girls” are also enjoying extra helpings of grain and fresh greens to supplement their diet.
Bellsong Creamery Cheeses
Start your supper off right with all the makings for a stunning cheeseboard provided by our on-farm creamery, Bellsong. The trio of delights in your delivery include:
Bella Rossa: Aged over 6 months, this washed-rind raw cow’s milk cheese with its orange red rind is an homage to the great Alpine cheeses of Italy.
Tomma Alpina: This rustic, raw cow’s milk Alpine-style cheese is aged for six months or longer in our cave to creamy, mild perfection.
Piccola Quadrata: Our tribute to the farmstead cheeses of the Italian and French Alps, this “little square” washed rind cheese is rich and buttery, similar to a young French Reblochon
Nonna Pat’s Eggplant Caponata
Crafted in the farmhouse kitchen using our own Nonna Pat’s treasured family recipe, this traditional Tuscan relish combines hearty eggplant, peppers, briny capers and juicy golden raisins.
Beluga Black Caviar Lentils
These hearty, small ebony-hued lentils resemble caviar and boast a unique taste and texture. Versatile and indulgent, they are also quick-cooking with skins that almost melt away in the process; the end result is a firm, yet creamy, bean.
Organic Greens
Gorgeous fava shoots, colorful mixed radicchio, and salad mix from One Leaf Farm.
Seasonal Organic Fruit & Vegetables
This week’s produce selection also includes: Rapini, Hakurei turnips and leeks, plus Bella Luna Farm Meyer lemons, blood oranges, and Navel oranges.
Garden-Grown Herbs
Fresh Italian parsley from the garden at Bella Luna.
Mushroom Scramble
Serve this earthy scramble with a salad of lightly-dressed greens to complete the meal.
Ingredients:
6-8 eggs
2 cups mixed mushrooms, washed and trimmed
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
