Thyme-Roasted Apples & Onions
Fresh thyme adds a savory note to these sweet roasted apples and caramelized onions—delicious on warm crostini or as a savory-sweet side.
Ingredients:
2 cups apple cider
3 tablespoons unsalted butter
2 yellow onions, peeled and cut into quarters
3 teaspoons chopped fresh thyme, divided
4 apples, peeled, cored and each cut into 4 wedges
½ teaspoon coarse kosher salt, plus additional for sprinkling
Method:
1. Boil cider in a large saucepan until reduced to about â…“ cup, about 20 minutes. Whisk in the butter. Season glaze with 1 teaspoon coarse salt.
2. Preheat to 425°. Butter two large rimmed baking sheets. Toss onions in a large bowl with 2 teaspoons of thyme and 3 tablespoons of glaze. Arrange in a single layer on one sheet. Toss apples in the same bowl with 2 teaspoons of thyme and 3 tablespoons of glaze. Arrange in a single layer on a second sheet. Sprinkle onions and apples with coarse salt and pepper.
3. Roast onions on the upper oven rack for 10 minutes. Place apples on the bottom rack. Roast onions and apples for 20 minutes. Remove both sheets from the oven. Drizzle remaining glaze evenly over onions and apples. Switch position of the sheets, then roast 20 minutes longer.
4. Increase oven temperature to 475°. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer onions and apples to a large bowl. Season with coarse salt and pepper. Sprinkle with remaining 1 teaspoon thyme.
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Blue Corn Nachos with Black Beans, Chorizo & Cotija
A colorful, crunchy sheet‑pan snack loaded with local beans, melty chorizo, and a bright Cotija finish.
Ingredients:
1 bag DeCasa blue corn tortilla chips
1 cup cooked Steel Wheel Farm black beans (from about ½ cup dried)
½ cup Skagit River Ranch chorizo, cooked and crumbled
½ medium red onion, thinly sliced
½ cup Familia del Norte cotija, grated or crumbled
½ cup Skagit’s Best salsa
Fresh cilantro, chopped
Lime wedges, for serving
Optional: thin ribbons of radicchio or endive for color and crunch
Method:
1. Prep the beans: If using dried beans, soak overnight and then simmer in water until tender. Season lightly with salt.
2. Preheat to 375°F. Spread chips on a sheet pan. Scatter beans, red onion, and chorizo (if using) evenly over the top. Warm in the oven for 8–10 minutes, until everything is hot and the chips are crisp.
3. Top with Cotija, salsa, cilantro, and a squeeze of lime. Add chicory ribbons if you want a little bitterness to balance the richness. Serve immediately while the chips are still crunchy.
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Radicchio, Cara Cara Orange & Chèvre Breakfast Salad
Bright, lightly bitter radicchio meets sweet Cara Cara oranges, creamy chèvre, and crunchy granola for a brunch salad that cuts beautifully through richer dishes.Â
Ingredients:
1 head mixed radicchio, torn into bite-sized pieces
2 Cara Cara oranges, peeled and segmented
¼ small red onion, very thinly sliced
½ cup Bellsong Creamery chèvre, crumbled
¼ cup Carnation Farms Toasted Coconut Granola
1 teaspoon fresh thyme leaves
Honey-Citrus Dressing:
2 tablespoons olive oil
1 tablespoon fresh orange juice
1 teaspoon wildflower honey
1 teaspoon raspberry vinegar (optional, for brightness)
Pinch of sea salt
Method:
1. To make the dressing, whisk together olive oil, orange juice, honey, vinegar (if using), and salt until emulsified.
2. In a large bowl, gently toss radicchio, orange segments, and red onion with just enough dressing to lightly coat.
3. Transfer to a serving platter and scatter chèvre, granola, and thyme over the top.
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Radicchio, Citrus & Warm Squash Salad with Green Garlic Salad Dressing
This one softens radicchio’s edge by pairing it with sweet roasted squash and juicy citrus. It feels winter-to-spring transitional—which is exactly where we are.
Ingredients:
1–2 heads mixed radicchio, torn into bite-size pieces
1 cup roasted winter squash cubes (warm or room temp)
1 Cara Cara orange, peeled and segmented
¼ small red onion, very thinly sliced (optional)
2 tablespoons toasted walnuts (optional but lovely)
Green Garlic Salad Dressing (see recipe)
Method:
1. Add ¼ cup of the Green Garlic Salad Dressing to the base of a large mixing bowl.
2. Add radicchio and gently toss to lightly coat. Fold in warm squash, orange segments and red onion.
3. Finish with toasted walnuts and a crack of black pepper. Drizzle with additional dressing, as desired.
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Winter Salad of Radicchio, Endive, Cara Cara & Apple
Bright citrus, crisp apples, and gently bitter winter greens make this refreshing salad the perfect companion to rich risotto.
Ingredients:
2 cups radicchio, torn into bite-size pieces
2 Belgian endive, sliced lengthwise
1 Cara Cara orange, peeled and segmented
½ Granny Smith apple, thinly sliced
¼ small yellow onion, shaved thin
Dressing:
3 tablespoons olive oil
1 tablespoon fresh Cara Cara orange juice
1 teaspoon apple cider vinegar
1 teaspoon honey
Pinch sea salt
Method:
1. Whisk together dressing ingredients until emulsified.
2. In a large bowl, gently toss radicchio, endive, apple, onion, and orange segments with dressing. Serve immediately so the greens stay crisp.
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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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Crushed Tangerine & Rosemary Mocktail
Featuring Kosterina Crushed Tangerine Vinegar & fresh rosemary this mocktail is crisp and refreshing.
For the Mocktail:
2 ounces of Kosterina Tangerine Crushed Fruit Vinegar
1 ounce of Fresh Lemon Juice
1 ounce of Rosemary Simple Syrup
Seltzer
Rosemary Sprig for garnish
Orange Slice for garnish
For the Rosemary Simple Syrup:
â…“ Cup Water
½ Cup Sugar
2 Rosemary Sprigs
- Make Rosemary simple syrup but adding water, sugar, and rosemary to a sauce pan on medium heat. Bring to a boil and stir until sugar is melted. Simmer for about 5 minutes. Remove from heat and move to the fridge to chill.
- In a glass filled with ice, combine Kosterina Tangerine Crushed Fruit Vinegar, Rosemary Simple Syrup, and Lemon Juice. Top with Seltzer and stir. Garnish with Orange Slice and Rosemary Sprig.
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Meyer Lemon & Cara Cara Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Ingredients:
¼ cup Meyer lemon juice
2-3 tablespoon fresh Cara Cara orange juice
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
2 teaspoon honey
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Combine all ingredients and mix thoroughly. Adjust seasoning to taste with salt.
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Pink Peppercorn Dressing
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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Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
Ingredients:
1 medium leek, trimmed of roots and dark green tops
2 cups neutral-flavored oil, such as peanut, vegetable or canola
Sea salt
Method:
1. Thinly slice the white and light green parts of the leek into 3-inch-long julienne strips. Rinse in a bowl of water to remove the grit, drain and pat dry.
2. In a small saucepan heat the oil over medium-high heat (it should reach a depth of about 1 inch) it reaches 325º and 350º on a candy thermometer. Reduce the heat to medium or medium-low to hold the oil in this temperature range. Add a small handful of the leeks to the oil.
3. Fry the leeks in batches, stirring often with a metal slotted spoon, until the oil is barely bubbling and the leeks are light golden brown, 1-3 minutes. (The oil temperature will drop when you add the leeks; let it return to the starting temperature before frying the next batch.)
4. Lift the leeks from the oil using the slotted spoon, tap against the side of the pan to drain off excess oil, and transfer to a large plate lined with paper towels.
5. Sprinkle the leeks lightly with salt while they are still hot. Let cool to room temperature before using as a garnish.
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