Rainbow Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.
Ingredients:
4 ripe rainbow slicing tomatoes
3 tablespoons red-wine vinegar
3 tablespoons high-quality olive oil
1 shallot, minced
2 teaspoons minced fresh herbs, such as parsley and marjoram
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and herbs.
2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
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Spring Onion & Herb Frittata
Farm eggs, sweet spring onions, and fresh herbs come together in this simple, satisfying frittata—perfect for brunch, lunch, or an easy supper.
Ingredients:
6–8 farm-fresh eggs
2 tablespoons olive oil or butter
1 red spring onion, thinly sliced
1–2 cloves green garlic, sliced
1 cup purple sprouting broccoli, cut into small pieces
¼ cup fresh parsley, chopped
½ cup fromage blanc, ricotta, or grated cheese (optional)
Sea salt and freshly ground black pepper
Method:
1. Preheat oven to 375°. In an oven-safe skillet, heat olive oil or butter over medium heat. Add spring onion and green garlic, cooking until softened and fragrant, about 3–4 minutes.
Add the broccoli and cook for another 3–5 minutes, until just tender. Season lightly with salt and pepper.
2. In a bowl, whisk the eggs with a pinch of salt and pepper. Stir in the herbs and cheese, if using.
3. Pour the egg mixture over the vegetables, tilting the pan to distribute evenly. Cook on the stovetop for 2–3 minutes, until the edges begin to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, until the center is just set. Let cool slightly before slicing. Serve warm or at room temperature.
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Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Ingredients:
Skagit River Ranch bratwurst links
12 small potatoes
3 cups sauerkraut, drained
1 onion, peeled and thinly sliced
1 tablespoon butter
½ cup dry white wine
1 cup chicken stock or water
1 tablespoon white wine vinegar
Sea salt and fresh ground pepper
Method:
1. Soften the onions and butter in a heavy oven-proof pan, browning the onions lightly. Add the sauerkraut, wine, stock, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 15 minutes. Then add the potatoes to the sauerkraut mixture and cook, covered, for 15-20 minutes or until potatoes are barely tender.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
3. Place the bratwurst in with the sauerkraut and potatoes and put in the oven at 375° for 15-20 minutes covered.
4. To serve, pile the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top. Serve with mustard and red cabbage slaw on the side.
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Roasted Balsamic Radicchio
This incredibly-simple method produces tender, flavorful wedges fit for serving alongside your favorite protein.
Ingredients:
2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into large wedges
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Balsamic vinegar (for drizzling)
Method:
1. Preheat oven to 450°. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
2. Arrange radicchio wedges, cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
3. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
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Apple Cider French Toast with Honey & Meyer Lemon Glaze
The rosemary sea salt bread gives a subtle savory note that balances perfectly with the sweet-tart apple cider and honey glaze—don’t skip it!
Ingredients:
6 slices New Day Baking Rosemary Sea Salt Bread
3 large farm-fresh eggs
¾ cup Sauk Farm Honeycrisp apple cider
½ teaspoon pure vanilla extract
Pinch of salt
2 tablespoons unsalted butter, for the pan
2 tablespoons Bella Luna Wildflower Honey, plus more for drizzling
Juice of 1 Meyer lemon
Optional: toasted nuts or fresh fruit for topping
Method:
1. In a shallow bowl, whisk together the eggs, apple cider, vanilla, and a pinch of salt until well combined. Dip each slice of bread into the egg mixture, letting it soak for 20–30 seconds per side so it absorbs but doesn’t fall apart.
2. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Add the soaked bread slices and cook until golden brown on both sides, about 2–3 minutes per side. Repeat with remaining slices, adding more butter as needed.
3. In a small saucepan over low heat, combine the honey and Meyer lemon juice. Stir until smooth and slightly warmed.
4. Stack the French toast slices on plates, drizzle generously with the honey-lemon glaze, and top with toasted nuts or fresh fruit if desired.Â
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Persimmon Cake
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Ingredients:
1 cup persimmon purée*
1 cup sugar
½ cup vegetable oil
2 large eggs, beaten
¼ cup apple juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon each of nutmeg, ground ginger, ground cloves and cinnamon
½ teaspoon salt
2 cups all-purpose flour
*To make persimmon purée, make sure to use only very ripe persimmons (they are the texture of an overripe tomato; dark spots are okay). Peel the skin off the persimmons, remove any seeds, and purée in a food processor or blender.
Method:
1. Preheat oven to 350°. Grease baking pan.
2. In a large mixing bowl, stir together persimmon purée, sugar, and vegetable oil until uniform. Mix in the eggs, vanilla extract, and apple juice. Gradually add the baking powder, spices, and salt. Fold in the flour until just incorporated.
3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle lightly with powdered sugar
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Ingredients:
1 cup persimmon purée*
1 cup sugar
½ cup vegetable oil
2 large eggs, beaten
¼ cup apple juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon each of nutmeg, ground ginger, ground cloves and cinnamon
½ teaspoon salt
2 cups all-purpose flour
*To make persimmon purée, make sure to use only very ripe persimmons (they are the texture of an overripe tomato; dark spots are okay). Peel the skin off the persimmons, remove any seeds, and purée in a food processor or blender.
Method:
1. Preheat oven to 350°. Grease baking pan.
2. In a large mixing bowl, stir together persimmon purée, sugar, and vegetable oil until uniform. Mix in the eggs, vanilla extract, and apple juice. Gradually add the baking powder, spices, and salt. Fold in the flour until just incorporated.
3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle lightly with powdered sugar before serving.
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Radicchio Gratin with Cream & Parmesan
A comforting twist on this often-overlooked winter green, this gratin transforms radicchio’s natural bitterness into a tender, savory-sweet bake.Â
Ingredients:
2 medium heads radicchio (Treviso or Verona varieties work best here), quartered lengthwise
2 tablespoons butter
1 clove garlic, minced
¾ cup heavy cream
¼ cup vegetable or chicken broth
½ tsp salt
Freshly ground black pepper
½ cup grated Parmesan cheese
¼ cup breadcrumbs (preferably fresh)
1 Tbsp olive oil
Optional: a few thyme sprigs or a pinch of nutmeg for garnish
Method:
1. Preheat the oven to 375°. Lightly butter a small baking dish.
2. Melt the butter in a large skillet over medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Arrange the radicchio quarters in the skillet, cut side down, and cook for 2–3 minutes until lightly seared. Flip and cook another 2 minutes, allowing the edges to soften and color slightly.
3. Pour in the cream and broth, season with salt and pepper, and bring just to a simmer. Spoon the mixture into the prepared baking dish, making sure the radicchio is coated in sauce.
4. In a small bowl, mix the Parmesan and breadcrumbs with the olive oil until evenly moistened, then sprinkle over the top.
5. Bake uncovered for 20–25 minutes, until the top is golden and bubbling and the radicchio is tender when pierced with a knife. Let rest for 5 minutes before serving. Garnish with fresh thyme or a light dusting of nutmeg, if desired.
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Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side also from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Ingredients:
2 Delicata squash, halved, seeded and cut in half crosswise to yield 4 total pieces
¼ cup heavy cream
¼ cup grated Parmigiano-Reggiano cheese
Pinch grated nutmeg
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. Arrange the pieces of squash, cut-side up, on a large rimmed baking sheet. Drizzle cream over squash pieces and use a pastry brush to spread evenly around. Season with salt and pepper, then sprinkle each piece with a little nutmeg and then a sprinkle of the Parmigiano.
3. Bake squash for 30-40 minutes, basting once or twice during cooking. The squash is done when cream is thickened and lightly browned, and flesh is tender. Transfer to platter and serve immediately.
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Italian Sausage & Winter Squash Pasta Bake
Hearty, cozy, and perfect for gathering around the table. This one makes excellent leftovers.
Ingredients:
1 pound Lagana Foods pasta
1 pound Skagit River Ranch Italian sausage
2 cups winter squash, peeled and cut into small cubes
2–3 cups Nonna Pat’s marinara sauce
1 leek, thinly sliced (white and light green parts)
Olive oil
Salt and pepper
½ cup grated Parmesan (optional)
1 cup torn Struan bread (optional, for topping)
Method:
1. Preheat oven to 400°. Toss the squash with olive oil, salt, and pepper. Roast 20–25 minutes until tender and lightly caramelized.
2. Meanwhile, sauté sausage in a large skillet until browned. Remove from casing if needed. Add sliced leek and cook until softened. Set aside.
3. Cook pasta just shy of al dente in well-salted, boiling water. Reserve ½ cup pasta water, then drain.
4. In the skillet, combine pasta, sausage mixture, roasted squash, and the marinara sauce. Add a splash of pasta water to loosen if needed.
5. Transfer to a baking dish. Top with Parmesan and torn Struan bread if using. Bake for 15–20 minutes until bubbly and golden. Let rest 5–10 minutes before serving.
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Radicchio, Citrus & Warm Squash Salad with Green Garlic Salad Dressing
This one softens radicchio’s edge by pairing it with sweet roasted squash and juicy citrus. It feels winter-to-spring transitional—which is exactly where we are.
Ingredients:
1–2 heads mixed radicchio, torn into bite-size pieces
1 cup roasted winter squash cubes (warm or room temp)
1 Cara Cara orange, peeled and segmented
¼ small red onion, very thinly sliced (optional)
2 tablespoons toasted walnuts (optional but lovely)
Green Garlic Salad Dressing (see recipe)
Method:
1. Add ¼ cup of the Green Garlic Salad Dressing to the base of a large mixing bowl.
2. Add radicchio and gently toss to lightly coat. Fold in warm squash, orange segments and red onion.
3. Finish with toasted walnuts and a crack of black pepper. Drizzle with additional dressing, as desired.
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