Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Ingredients:
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
⅓ cup lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
Sea salt
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.
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Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy beautiful combines both savory and sweet flavors.
Ingredients:
1 pound carrots, peeled and cut into chunks
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons aged balsamic vinegar
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Put carrots in a large roasting pan.
2. In a small bowl, whisk together olive oil, honey and 2 teaspoons vinegar. Pour over carrots. Season with ½ teaspoon salt and a generous grinding of pepper. Toss gently to combine.
3. Roast carrots for 10 minutes; toss, roast for 15 minutes more, or until carrots are tender and browned in spots.
4. Transfer to serving platter and sprinkle with a few additional drops of vinegar and a dash of sea salt.
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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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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.
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Bratwurst with Caramelized Apples, Pears & Onions
A cozy, autumnal take on the classic bratwurst supper. The sweetness of caramelized apples and pears pairs beautifully with the savory spice of Skagit River Ranch’s brats.
Ingredients:
4 Skagit River Ranch bratwursts
1 tablespoons olive oil or butter
1 medium yellow onion, thinly sliced
1 apple, cored and thinly sliced
1 pear, cored and thinly sliced
¼ cup dry cider or Riesling
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Fresh thyme leaves, for garnish
Method:
1. In a large skillet, heat the olive oil or butter over medium heat. Add the bratwursts and sear until browned on all sides, about 6–8 minutes. Remove and set aside.
2. In the same skillet, add the onion and cook until softened and golden, about 5 minutes.Add the apple and pear slices and continue to cook, stirring occasionally, until the fruit begins to caramelize and turn jammy, about 8–10 minutes.
3. Deglaze the pan with the cider or Riesling, scraping up any browned bits, and simmer until the liquid reduces slightly. Stir in Dijon mustard if using, and season with salt and pepper. Return the bratwursts to the pan and cook for another 5 minutes, until heated through and glazed. Serve the brats topped with the caramelized apple–pear mixture and a sprinkle of fresh thyme.
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Roasted Onion Butter
This deeply-caramelized, deeply-flavorful butter from The Original Dish will be a new standby in your kitchen; try tossing it with roasted winter squash, Romanesco, or even with pasta!
Ingredients:
2 pounds sweet onions, cut into 1-inch wedges
4 large garlic cloves
¼ cup olive oil
1 small bunch fresh thyme sprigs
1 small bunch fresh sage sprigs
Kosher salt
Freshly cracked black pepper
2 sticks (½ pound) salted butter, softened
¼ cup roughly chopped fresh sage
Method:
1. Preheat the oven to 400°. Add the onions to a 12-inch cast-iron skillet. Lightly smash the garlic cloves with the flat side of a knife and add them to the onions. Drizzle in the olive oil and toss to coat. Nestle the thyme and sage sprigs between the onions. Season with a good pinch of salt and freshly cracked black pepper.
2. Roast for 1 hour. Lower the oven temperature to 350°F. Roast for another 30 minutes, or until the onions are tender and slightly charred. Allow to cool at room temperature for about 30 minutes (the onions should still be slightly warm).
3. Remove the herb sprigs. Add the onions and garlic to a food processor, along with all of the olive oil from the skillet. Process until smooth.
4. Add the softened butter and chopped sage. Process until combined. Use the butter immediately or store in the fridge for up to a week.
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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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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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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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Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple, and fresh.
Ingredients:
½ red onion, minced or thinly sliced
¼ cup red wine vinegar
6 winter oranges, a mix of what looks good (Cara Cara, Navel, Blood, Valencia, etc)
1 grapefruit
12 Castelvetrano olives, pitted and finely chopped
⅓ cup pistachios, shelled and chopped
6 tablespoons extra-virgin olive oil, plus more if needed
Sea salt and freshly ground pepper
Chopped parsley, for garnish
Method:
1. In a small bowl, combine the onion with the vinegar and season with salt and pepper. Let stand at room temperature while you prepare the rest of the salad.
2. Using a sharp knife (serrated works great here), peel all of the citrus. First, cut off a thin piece from the top and bottom of the orange so it can sit flat on the cutting board. Then, cutting from top to bottom and following the curve of the fruit, remove the peel and white pith. Slice the oranges about ¼” thick, remove seeds and arrange on a platter. For the grapefruit, cut into segments and pile on top of oranges.
3. Drain the onions, reserving 2 tablespoons of the red wine vinegar, and scatter over the citrus slices along with the olives and pistachios.
4. Whisk together the reserved vinegar and olive oil. Taste and adjust with more vinegar, olive oil, salt and/ or pepper if needed. Drizzle half of the dressing evenly over the salad, garnish with parsley and serve with remaining dressing on the side.
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