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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Crispy Potlatch Pilaf Grain Cakes with Chèvre & Thyme
Hearty, crisp-edged, and beautifully savory, these grain cakes turn Bluebird Grain Farms’ Potlatch Pilaf into a satisfying brunch centerpiece.Â
Ingredients:
1 cup Bluebird Grain Farms Organic Potlatch Pilaf (uncooked)
2 cups water or stock
2 farm-fresh eggs, lightly beaten
½ cup Bellsong Creamery chèvre, crumbled
¼ cup finely chopped red or yellow onion
1 tablespoon fresh thyme leaves
½ teaspoon sea salt
Freshly cracked black pepper
Olive oil or butter, for cooking
Optional for serving: Jammy or poached eggs; radicchio with tossed dressing; wildflower honey
Method:
1. In a saucepan, bring pilaf and water or stock to a boil. Reduce heat, cover, and simmer until tender and liquid is absorbed (about 30–40 minutes). Let cool slightly.
2. In a large bowl, combine the warm (not hot) cooked grains with eggs, chèvre, onion, thyme, salt, and pepper. Stir until evenly incorporated. The mixture should hold together when pressed — if too loose, let cool a bit more. Using your hands, shape into small patties, about 2–3 inches wide and ½-inch thick.
3. Heat a generous drizzle of olive oil or butter in a skillet over medium heat. Cook cakes 3–4 minutes per side, until golden brown and crisp on the outside. Top with a soft egg and a sprinkle of fresh thyme, or pair with dressed radicchio for contrast. For a sweet-savory twist, drizzle lightly with wildflower honey.
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Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.
Ingredients:
2 garlic cloves, finely minced
¼ cup finely chopped flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 pounds asparagus, trimmed
Salt & freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Method:
1. To make the gremolata, finely chop the garlic, parsley and lemon zest together on a cutting board until well combined. Transfer to a bowl. (You can prepare the gremolata an hour or two before you cook the asparagus.)
2. Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
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Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Ingredients:
5 cups shredded red or green cabbage, or a mix of both
1 cup sliced apples
2 tablespoons butter
¼ cup apple cider vinegar
3 tablespoons water
¼ cup sugar
2¼ teaspoons salt
¼ teaspoon ground pepper
¼ teaspoon ground cloves
Method:
1. Place butter, cabbage, apples and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper and the clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1½ to 2 hours. Serve at room temperature.
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Greek Village Salad
Ingredients:
4 ripe heirloom tomatoes, cut into bite sized chunks
2 Persian cucumbers, peeled and cut into bite sized chunks
½ cup red onion, peeled and thinly sliced
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the tomatoes, cucumbers and red onion in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
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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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Soft Poached Farm Eggs
For an extra-luxurious finish, top each bowl of risotto with a softly poached farm egg. When the yolk breaks, it melts into the creamy rice and creates an even richer sauce—simple, comforting, and absolutely delicious.
Ingredients:
4 farm-fresh eggs
1 tablespoon white vinegar
Sea salt and freshly cracked pepper
Method:
1. Bring a medium saucepan of water to a gentle simmer and add the vinegar.
2. Crack each egg into a small bowl. Carefully slide the egg into the simmering water and cook for about 3 minutes, until the whites are set but the yolk remains soft.
3. Remove with a slotted spoon and gently drain.
4. Place one poached egg on top of each bowl of warm Kabocha, Leek & Garlic Risotto. Season lightly with salt and pepper and serve immediately.
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Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
Ingredients:
2½ pounds fingerling potatoes, all of a similar size
1 pound unsalted butter, cold, cut into small cubes
¼ cup milk
Sea salt, to taste
Method:
1. Place unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.
2. Turn potatoes through a food mill on the finest setting, back into the cooking pot. Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.
3. Stir in warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. Season with salt. Transfer to a serving dish and smooth the top of the potatoes with the back of a spoon or an offset spatula.
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Pink Peppercorn Salad Dressing
This bright, zippy dressing from our friend chef Nicco Muratore is lovely tossed with winter chicories.
This bright, zippy dressing from our friend chef Nicco Muratore is lovely tossed with winter chicories.
Ingredients:
2 teaspoons pink peppercorns, ground
4 sprigs parsley, stems removed and lightly chopped
1 garlic clove
1 orange, zested
1 lemon, zested and juiced
2 teaspoons Dijon or whole grain mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tangerine vinegar*
1 cup olive oil
Method:
1. Using an immersion blender, blend all the ingredients except for the olive oil. Slowly drizzle in the olive oil to create a thickened dressing, blend on medium speed once combined, and taste for salt and acid! The dressing will keep in the refrigerator for up to a month.Â
*You can substitute apple cider vinegar, Champagne vinegar, or white wine vinegar, as needed.
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Purple Kohlrabi & Turnip Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Ingredients:
1 pound kohlrabi (about 2 small heads, leaves included)
1 cup small turnips, peeled and quartered
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Separate the stems from kohlrabi bulbs, trim, and discard the tough bottoms of the stems. Half the leaves lengthwise, then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
2. Fit a food processor with a shredding blade (or use a box grater) and shred the kohlrabi bulb and turnips.
3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add green onions, kohlrabi leaves and bulb, and radish to bowl; toss to coat. Let stand at least 15 minutes.
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