Weekend Brunch Recipes

Rise and shine! Gather round the table and ward off the chill with a satisfying brunch starring Skagit River Ranch’s organic breakfast sausages, locally-crafted Honeycrisp apple cider and, of course, our own farm-fresh eggs. Complemented by other breakfast-ready ingredients such as Tunawerth’s cream cheese, Cherry Valley Dairy gray sea salt butter and cinnamon raisin bread, this week’s box also includes Pink Lady apples, fingerling potatoes and baby Shiitake mushrooms—so pour yourself a cup of joe and get to cookin’.

Here are a few recipe ideas for the week:

Sautéed Apples

Kissed with fragrant cinnamon and brown sugar, these apples are a lovely brunch side.

Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, Shiitake mushrooms and tender greens.

Baked Eggs with Crème Fraîche & Fresh Herbs

These oeufs en cocotte are sure to please any egg lover.

Roasted Potatoes with Herbs

Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.

Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Roasted Beets & Carrots with Summer Berry Vinaigrette

Our light and bright vinaigrette is an excellent complement to these roasted root veggies.

6-8 beets, trimmed of greens, leaving 1-inch of stem attached
1 bunch carrots, trimmed of greens and cut into ¾-inch matchsticks
2 tablespoons olive oil
Sea salt and fresh ground pepper
F&L summer berry vinaigrette
2 tablespoons freshly chopped green herbs, such as parsley and mint
Honey (optional)

1. Preheat oven to 425°. Wrap beets tightly in foil and roast in the oven until tender, about 1 hour. Meanwhile, toss carrots with oil and salt and pepper to taste in a shallow baking pan.

2. Remove beets from oven and then roast carrots in the oven at the same temperature until tender, about 20 minutes.

3. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into wedges.

5. Transfer carrots and beets to a serving platter and drizzle with the berry vinaigrette, seasoning with salt, pepper and a drizzle of additional honey, if needed. Garnish with freshly-chopped herbs; serve at room temperature.

Potato-Leek Soup

This classic Julia Child recipe is always a home run!

2 tablespoons olive oil
1 pound baby red potatoes, peeled and cut in half if on the larger side
3 large leeks (1 pound), cleaned and thinly sliced
6 cups vegetable or chicken stock
1-2 tablespoons freshly squeezed lemon juice
½ cup heavy cream
½ cup mascarpone
⅓ cup minced parsley
Sea salt and fresh ground pepper

1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 5 -10 minutes (time will vary greatly depending on the surface area of the bottom of your pot).

2. Add the stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

4. Add the cream, and season to taste with salt and lemon juice.

5. Ladle into bowls, and garnish with a dollop of mascarpone and a healthy sprinkling of minced parsley.

Spring Vegetable Rice Soup

This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

1 cup multigrain rice
4 cups F&L chicken stock
2 cups water
2-3 garlic cloves, peeled and minced
1 cup onion, peeled and chopped
1 leek, roots and tough green ends removed, then chopped
2 cups carrots, peeled and sliced
2 cups fingerling potatoes, scrubbed and chopped
1 cup Shiitake mushrooms, washed and trimmed of any tough ends
2 large handfuls Swiss chard leaves, torn
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
½ teaspoon sweet ground chile pepper
Sea salt and fresh ground pepper

1. In a large stock pot, heat the olive oil over medium-high heat, then add chopped onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in chopped carrots, leeks and potatoes and continue to sauté until vegetables are slightly softened, about 4-5 minutes. Add in the rice, chicken stock and water, seasoning with the fresh thyme and sweet ground chile pepper, plus sea salt and fresh ground pepper.

2. Bring soup to a boil, then reduce heat and simmer for 30 minutes, until rice and vegetables are fully cooked and tender.

3. Turn off heat and add the Shiitake mushrooms and greens to the soup, stirring to combine until greens are slightly wilted. Check for seasoning and add additional salt and pepper as desired.

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