Roasted Chioggia Beets with Citrus & Herbs
These candy-striped Chioggia beets roast into sweet, tender rounds that pair beautifully with bright citrus and fresh herbs.
Ingredients:
3–4 Chioggia beets, peeled and cut into wedges
2 tablespoons olive oil
Sea salt and freshly cracked black pepper
½ Cara Cara orange, juiced
1 teaspoon honey
1 tablespoon chopped fresh parsley
Optional: thin orange zest or additional orange segments
Method:
1. Preheat the oven to 400°. Toss beets with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for 25–30 minutes until tender.
2. Remove from the oven and while warm, drizzle the beets with orange juice and honey. Toss gently.
3. Finish with parsley and orange zest 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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Chorizo & Black Bean Chili
A cozy, simmering pot of spicy chorizo, tender black beans, and citrusy depth that feeds a whole cheering section.
Ingredients:
1 pound Skagit River Ranch chorizo, casings removed
1 medium red onion, diced
3 cups cooked black beans (from about 1 cup dried)
1 cup crushed tomatoes
1 cup beer (amber, lager, or pale ale works well)
1 cup water or broth
1 teaspoon ground cumin
½ teaspoon smoked paprika (optional)
1 lime, juiced
Salt to taste
Cotija and cilantro for serving
Warm tortillas or chips for dipping
Method:
1. In a heavy pot, brown the chorizo over medium heat, breaking it into small pieces. Stir in the diced onion and cook until softened, about 5 minutes. Pour in the beer and scrape up any browned bits. Let it simmer for 2–3 minutes.
2. Add beans, tomatoes, water/broth, cumin, and smoked paprika. Reduce heat and cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
3. To finish, stir in lime juice and adjust salt, as needed. Ladle into bowls and top with Cotija and cilantro. Serve with warm tortillas or blue corn chips. Tip: This chili tastes even better the next day—the beans soak up all that chorizo spice.
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Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Ingredients:
2 pounds fingerling potatoes
2 cups water
6 tablespoons unsalted butter
3 tablespoons chopped parsley
¾ teaspoon salt
1 teaspoon ground black pepper
Method:
1. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
2. Slice potatoes ⅛-inch thick with the slicing blade on a grater or with a mandoline. Arrange in layers in skillet. Add water, 1 teaspoon salt, and ½ teaspoon pepper. Dot top with the butter.
3. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
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Winter Squash, Leek & Green Garlic Frittata
A beautiful way to use the farm eggs—perfect for brunch, lunch, or a light supper with salad.
Ingredients:
8 farm-fresh eggs
1 cup roasted winter squash (see the method from Pasta Bake recipe, or roast fresh cubes)
1 leek, thinly sliced
1 stalk green garlic, thinly sliced
2 tablespoons olive oil
Salt and pepper
Optional: grated cheese (Parmesan or a mild goat cheese works beautifully)
Method:
1. Preheat the oven to 375°.
2. In an oven-safe skillet, heat olive oil over medium heat. Add leek and green garlic and sauté until softened, about 5 minutes. Stir in roasted squash and warm through. Whisk eggs with salt and pepper. Pour over vegetables. Cook on the stovetop for 3–4 minutes, until edges begin to set.
3. Transfer to the oven and bake for 10–15 minutes, until the center is just set. Let rest a few minutes before slicing.
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Potato-Leek Soup
This classic Julia Child recipe is always a home run; serve this with slices of this week’s Beecher’s cheese bread.
Ingredients:
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 crème fraîche
â…“ cup minced parsley
Sea salt and fresh ground pepper
Method:
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 30-40 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 crème fraîche and a healthy sprinkling of minced parsley.
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Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.
Ingredients:
1 pint heirloom cherry tomatoes, washed and cut in half
2-3 spring onions, trimmed and finely diced
½-1 jalapeño pepper, depending on taste, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Juice of 1 lime
Sea salt
Method:
1. Combine tomatoes, onion, and jalapeno pepper in a medium bowl. Add herbs, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.
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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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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:
- In a large pot, brown the sausage until it is no longer pink. Remove from the pan, drain and set aside.
- 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.
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Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.
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