Maple-Spiced Apples
These fragrant apples are wonderful served on top of French toast.
Ingredients:
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup
Method:
1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.
2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.
Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.
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Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Ingredients:
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil
Method:
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.
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Crispy Egg Tostadas with Black Beans, Salsa & Cotija
These crispy egg tostadas are a vegetarian win for game day: crunchy, saucy, and gone before halftime.
Ingredients:
1 cup dried Steel Wheel Farm black beans, soaked overnight or 2½ cups cooked black beans
2 tablespoons olive oil, divided
1 small red onion, finely diced
1 clove garlic, minced
½ teaspoon ground cumin
Kosher salt, to taste
1–2 limes, juiced
DeCasa blue corn tortilla chips (about 8–10 sturdy chips)
8 farm-fresh eggs
Skagit’s Best salsa, for serving
Familia del Norte cotija cheese, finely grated
Fresh cilantro leaves, chopped
Freshly ground black pepper
Method:
1. If using dried beans, drain the soaking water and simmer in fresh salted water until tender, about 60–75 minutes. Drain, reserving a little cooking liquid.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook until soft, about 5 minutes. Stir in garlic and cumin and cook until fragrant, 30 seconds. Add cooked black beans and a splash of bean liquid or water. Lightly mash until creamy but still textured. Season with salt and lime juice. Keep warm.
3. Preheat the oven to 375°. Arrange tortilla chips on a baking sheet and warm for 5–7 minutes until crisp and hot.
4. Heat remaining olive oil in a nonstick skillet over medium-high heat. Crack in eggs and cook until whites are set and edges are crispy, but yolks remain jammy (sunny-side or over-easy). Season with salt and pepper.
5. Spread warm black beans over each chip. Top with a fried egg, a spoonful of salsa, grated Cotija, and chopped cilantro. Finish with an extra squeeze of lime.
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Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Ingredients:
1 bunch bok choy
1 tablespoon olive oil
1 clove garlic
1 tablespoon fresh grated ginger
⅛ cup dry white wine
Sea salt and fresh ground pepper
Method:
1. Start by trimming the stem off, just the end, to ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
2. Finely mince garlic. Heat olive oil in wok or frying pan. Add garlic and ginger to heated pan.
3. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves.
4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.
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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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Blueberry-Peach Crumb Bars
A just-right mix of chewy and crispy, these bars travel well—perfect for summer picnicking!
Ingredients:
CRUMBLE:
3 cups all-purpose flour
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
¾ cup plain yellow cornmeal
1 teaspoon kosher salt
½ teaspoon ground cinnamon
Zest of 1 lemon
1½ cups cold unsalted butter, cubed
2 large egg yolks
¾ cup sliced almonds
FILLING:
2½ cups sliced peeled fresh peaches
2 cups fresh blueberries
½ cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
Method:
1. Preheat the oven to 375°. Line a 13×9-inch baking pan with parchment paper, and spray lightly with baking spray.
2. For crumble: In the work bowl of a food processor, place flour, sugars, cornmeal, salt, cinnamon, and zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add egg yolks, pulsing until a loose dough forms. Stir in almonds. Firmly pat 4 1⁄2 cups mixture into the bottom of the prepared pan. Reserve remaining crumble.
3. Bake until lightly browned, about 10 minutes.
4. For filling: In a medium bowl, stir together peaches, blueberries, sugar, cornstarch, and lemon juice. Pour over the crust; top with reserved crumble.
Bake until golden brown, about 45 minutes. Let cool completely on a wire rack.
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Summer Stone Fruit & Heirloom Tomato Salad with Raspberry-Honey Vinaigrette
This bright and lively salad is perfect for a hot summer’s day.
Ingredients:
2 heirloom tomatoes, cored and cut into wedges
1 cup Sungold cherry tomatoes
2 ripe but firm nectarines, cut into wedges
2 ripe but firm peaches, cut into wedges
1/4 red onion, thinly diced
⅓ cup feta, crumbled
Fresh basil and mint leaves
Sea salt and fresh cracked pepper
For the vinaigrette:
¾ cup olive oil
¼ cup raspberry wine vinegar
1 garlic clove, peeled and minced
1-2 teaspoons honey
Sea salt and fresh ground pepper
Method:
1. Arrange the tomatoes, peaches, nectarines and red onions on a large platter.
2. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper to taste. Drizzle the salad ingredients with the vinaigrette and lightly toss to coat. Top with feta, basil and mint, and then season generously with salt and pepper.
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Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.
Ingredients:
1½ cups sugar snap peas, ends trimmed
3 tablespoons olive oil
½ cup Panko or coarse bread crumbs
1 garlic clove, peeled and minced
Zest of 1 lemon
Pinch red chili flakes
Sea salt
Method:
1. Heat 2 tablespoons of the olive oil in a large, heavy sauté pan over medium-low heat. Add the breadcrumbs and stir until they’re coated in the oil. Toast, stirring occasionally, for about 5 minutes, until the breadcrumbs deep golden brown.
2. Stir in the garlic and cook for about a minute until fragrant, then add the lemon zest, chili flakes and a large pinch of salt, stirring to combine. Remove the breadcrumb mixture from the pan and set aside.
3. Add the rest of the oil to the pan and let it heat for a few seconds. Add the snap peas and a pinch of salt and cook for a minute or two, stirring frequently, until they turn bright green and are just tender but still have some bite to them. Fold in the breadcrumbs and serve immediately.
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Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.
2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.
3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.
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Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio, or ½ each of different varieties mixed together
2 fennel bulbs
1 large sweet-tart apple
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of dressing over radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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