Cabbage, Carrot & Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.
Ingredients:
2 cups finely shredded green cabbage
2 cups coarsely grated carrots (or carrots cut into matchsticks)
1 crisp red apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives
Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey
Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)
2. In a large bowl, toss together the cabbage, carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.
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Slow-Roasted Celery
This unexpected side dish is sure to be a new favorite.
Ingredients:
2 bunches celery, halved lengthwise, leaves removed and coarsely chopped
3 to 4 cloves garlic, pressed
3 tablespoons apple cider
6 tablespoons olive oil
1 bunch fresh parsley, coarsely chopped
3⁄4 cup vegetable or chicken stock
1 cup crumbled blue cheese
2⁄3 cup coarsely chopped toasted hazelnuts
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Bring a large pot of salted water to a boil. Blanch the celery for 3 minutes, scoop them out with a slotted spoon, and let drain. Place the celery on a baking sheet, cut sides down.
3. Whisk the garlic, apple cider and olive oil together, then season to taste with salt and pepper. Sprinkle the celery with half of the dressing and half of the parsley and slide the baking sheet into the oven. Pour the stock over them and cook for 45 to 60 minutes (depending on the thickness of the celery), until the celery al dente and the tips are coloring.
4. Transfer to a serving platter if desired. Drizzle with the rest of the dressing; sprinkle with the rest of the parsley, celery leaves, cheese, and hazelnuts; and serve.
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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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Winter Vegetable Gratin
Enjoy as a hearty side with roasted meats or a simple fried egg on top for a cozy winter main.
Ingredients:
2 carrots, peeled and sliced into thin rounds
1 fennel bulb, trimmed and thinly sliced
1 cup Cremini mushrooms, sliced
1–2 cups winter chicories (radicchio, Castelfranco, Treviso), roughly chopped
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
1 cup cream or milk
1 tbsp flour (optional, for thickening)
¼ cup grated Parmesan or other hard cheese (optional)
1 tablespoon Häxan vinegar
Method:
1. Preheat the oven to 375°. Toss the carrots, fennel, and mushrooms with olive oil, thyme, salt, and pepper. Spread in a baking dish and roast for 20 minutes until starting to soften.
2. Meanwhile, in a small saucepan, heat the cream over medium heat. If you’d like a slightly thicker sauce, whisk in the flour until smooth. Season with salt and pepper.
3. Remove roasted vegetables from the oven, layer in chopped chicories, then pour the warm cream over the top. Sprinkle with Parmesan if using. Return to the oven and bake for 20–25 minutes, until the top is golden and the vegetables are tender.
4. Allow to cool for a few minutes. Drizzle with a touch of Häxan vinegar just before serving to add brightness and a subtle tang.
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Apricot Cobbler
This classic apricot cobbler combines sweet, sun-ripened fruit with a buttery, golden topping for a simple summer dessert that’s best served warm with a scoop of ice cream.
Ingredients:
Filling:
6 cups fresh apricots (about 2½–3 lbs), pitted and sliced
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
½ teaspoon vanilla extract
Pinch of salt
Topping:
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, cold and cut into cubes
½ cup whole milk (or buttermilk for a slight tang)
Method:
1. Preheat the oven to 375°F. In a large bowl, combine the sliced apricots, sugar, lemon juice, cornstarch, vanilla, and a pinch of salt. Toss gently to coat. Pour into a 9×13-inch baking dish or similar-sized casserole.
2. In a separate bowl, whisk together flour, sugars, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the milk and stir just until combined; the dough will be thick and slightly sticky.
3. Drop spoonfuls of the topping evenly over the fruit. It doesn’t need to cover it completely—leave some gaps for the fruit to bubble through. Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly before serving warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
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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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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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Carrot & Apple Saute with Rosemary
This beautiful combination sings with fresh flavor.
Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.
2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.
3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.
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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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Warm Radicchio & Mushroom Salad with Citrus
Charred radicchio, golden mushrooms, and sweet citrus come together in this warm, vibrant salad—balanced, bright, and just a little bit bold.
Ingredients:
2–3 ounces pancetta
1 head Treviso radicchio, halved or quartered lengthwise
2 cups mushroom medley, cleaned and torn
2 tablespoons olive oil, plus more for drizzling
1 small sweet onion, thinly sliced
1 Cara Cara orange, peeled and segmented
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
2 tablespoons fresh parsley, chopped
Sea salt and freshly cracked black pepper
2–3 ounces pancetta, diced and crisped
Method:
1. In a skillet over medium heat, cook pancetta until golden and crisp. Remove with a slotted spoon and set aside. In the same pan, add a bit of olive oil if needed. Add mushrooms and cook undisturbed for a few minutes to develop color, then stir and continue cooking until golden and tender. Remove from pan and set aside. In the same skillet (or a grill pan), add a drizzle of olive oil and place radicchio cut-side down. Cook for 2–3 minutes until lightly charred and just softened. Add sliced onion to the pan and cook briefly until softened and just beginning to caramelize.
2. Arrange warm radicchio on a platter. Top with mushrooms, onions, and orange segments. Drizzle with olive oil and lemon juice, then sprinkle with thyme, parsley, salt, and pepper. Add pancetta if using.
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