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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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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Pasta with Pancetta, Mushrooms & Garden Herbs
Savory pancetta, earthy mushrooms, and a tumble of fresh herbs come together in this simple, deeply flavorful pasta—rustic, comforting, and perfect for a spring evening.
Ingredients:
12 ounces fresh pasta
4 ounces Norcino Salumi pancetta, diced
2 cups mushroom medley, cleaned and torn
2 tablespoons olive oil
2 cloves garlic, minced
½ cup dry white wine (optional)
1 tablespoon butter
½ cup pasta cooking water (as needed)
1 handful fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 small bay leaf
Zest of ½ lemon
Salt and freshly cracked black pepper
Grated Parmesan or Pecorino, for serving
Method:
1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Reserve about 1 cup of pasta water before draining.
2. In a large skillet over medium heat, cook pancetta until the fat renders and the edges are crisp, about 5–6 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan. Add olive oil if needed, then add mushrooms in a single layer. Let them cook undisturbed for a few minutes to develop color, then stir and continue cooking until golden and tender.
3. Add garlic and thyme to the pan and cook for 30 seconds until fragrant. Deglaze with white wine (if using) and let it reduce by half. Return pancetta to the pan. Add cooked pasta, butter, and a splash of pasta water, tossing to coat and create a light, glossy sauce. Add more pasta water as needed to loosen.
4. Remove bay leaf, then toss in parsley and lemon zest. Season with salt and pepper to taste. Finish with grated cheese and an extra drizzle of olive oil.
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Pickled Red Cabbage & Onions
A bright, zippy condiment that adds crunch and color to everything from bagels and eggs to roasted vegetables and grain bowls.
Ingredients:
2 cups red cabbage, thinly sliced
½ red onion, thinly sliced
¾ cup apple cider vinegar (or white wine vinegar)
¾ cup water
1 tablespoon honey (or sugar)
1½ teaspoons sea salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds (optional)
1 small clove garlic, lightly crushed (optional)
Method:
1. In a medium bowl or jar, combine the cabbage and red onion.
2. In a small saucepan, bring the vinegar, water, honey, and salt to a gentle simmer, stirring until dissolved. Remove from heat and add peppercorns, mustard seeds, and garlic, if using.
3. Pour the warm brine over the cabbage and onions, pressing them down so they’re fully submerged. Let sit at room temperature for 20–30 minutes, then transfer to the refrigerator.
4. The vegetables are ready to enjoy once cooled, and will keep well, refrigerated, for up to one week.
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Green Garlic Salad Dressing
A bright, punchy vinaigrette—perfect tossed with this week’s peppery watercress.
Ingredients:
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper
Method:
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).
2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.
3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.
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Citrus & Fromage Blanc Bowl
Bright citrus, sweet fruit, and silky fromage blanc come together in a fresh, lightly sweet finish to your brunch spread.
Ingredients:
2 Cara Cara oranges, peeled and sliced
1 red D’Anjou pear, sliced
½ cup Bellsong Creamery fromage blanc
Honey, for drizzling
Fresh herbs or citrus zest (optional)
Method:
1. Arrange citrus and pear in a shallow bowl. Spoon over the fromage blanc, letting it settle naturally among the fruit.
2. Drizzle with honey and finish with a touch of citrus zest or fresh herbs, if you like. Serve immediately for a bright, simple finish to your brunch.
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Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over forage blanc and served with a helping of crunchy granola!
Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy
Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
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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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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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Skillet Breakfast Hash with Thyme, Sausage & Chèvre
Golden, crisp-edged potatoes tossed with maple-kissed sausage, sweet onions, and fresh thyme — finished with creamy chèvre for a rich, tangy contrast.Â
Ingredients:
4–5 medium potatoes, diced into ½-inch cubes
½ red or yellow onion, thinly sliced
4 Skagit River Ranch breakfast sausage patties
1 tablespoon fresh thyme leaves
Sea salt and freshly cracked black pepper
½ cup Bellsong Creamery chèvre, crumbled
Olive oil (if needed)
Optional: farm-fresh eggs, for topping
Method:
1. In a large skillet over medium heat, cook the sausage until browned and cooked through, crumbling the meat into small, bite-sized pieces as you go. Remove with a slotted spoon and set aside, leaving drippings in the pan.
2. Add diced potatoes to the skillet in an even layer. Season lightly with salt and pepper. Cook, stirring occasionally, until golden and tender—about 15–20 minutes. If needed, add a drizzle of olive oil. Stir in sliced onion and thyme. Cook for another 3–4 minutes, until softened and fragrant.
3. Return bacon or sausage to the pan and toss to combine. Remove from heat and crumble chèvre over the warm hash so it just begins to soften. Serve immediately, topped with a fried or poached egg, if desired.
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