Rise and shine, it’s breakfast time! As the April showers continue so do the fresh flavors of spring, this week in a produce-packed brunch starring Skagit River Ranch’s nitrate-free bacon, our own housemade granola and sweet, nutty pancakes crafted from a locally-made heirloom grain mix. Complemented by other breakfast-ready ingredients such as homemade jam, cinnamon-raisin bread and farm-fresh eggs, this week’s box also includes French Breakfast radishes and Shiitake mushrooms, plus spicy microgreens and salad burnet—so pour some mimosas and gather round.
Here are a few recipe ideas for the week:
Emmer Pancake & Waffle Mix
Plan on 1 cup of prepared mix yielding six 4-inch pancakes, or two 8-inch waffles.
Kissed with fragrant cinnamon and brown sugar, these apples are sublime on pancakes.
Shiitake Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Roasted Potatoes, Turnips & Carrots
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)
Grilled Cauliflower Steaks with Honey & Lemon
Break in the rain? Break out the barbecue for these flavorful cauliflower “steaks”!
Garlic Butter-Roasted Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.