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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Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
- Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
- Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
- Drizzle chili-honey butter over parsnips and toss to coat.
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Sheet Pan Sausage, Cabbage & Potatoes
Hearty, simple, and full of flavor—this one-pan supper brings together this week’s sausages, cabbage, and roots for an easy, satisfying meal.
Ingredients:
1 pound Skagit River Ranch sausages (Polish or bratwurst)
1 small head green cabbage, cut into wedges
1 pound Huckleberry Gold potatoes, cut into bite-sized pieces
1 red onion, cut into wedges
2–3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1–2 teaspoons caraway seeds (optional)
Fresh parsley, chopped
Sea salt and freshly ground black pepper
Method:
1. Preheat oven to 425°. Line a large sheet pan with parchment or lightly oil it. In a large bowl, toss the potatoes, cabbage, and onion with olive oil, salt, and pepper. Spread evenly on the sheet pan and roast for 20 minutes.
2. Remove the pan from the oven and nestle the sausages among the vegetables. Return to the oven and roast for another 15–20 minutes, until the sausages are cooked through and the vegetables are tender and caramelized.
3. In a small bowl, whisk together Dijon mustard and apple cider vinegar. Drizzle over the hot sheet pan and toss gently to coat. Finish with chopped parsley and a sprinkle of caraway seeds, if using. Serve warm.
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Roasted Carrots with Chili-Lime Shrub Glaze
Sweet roasted carrots meet a bright, tangy glaze with just a hint of heat—this unexpected side dish brings bold Southwestern flavor to the table.
Ingredients:
1 bunch baby carrots, trimmed and halved lengthwise if large
2 tablespoons olive oil
Sea salt and fresh cracked black pepper
2–3 tablespoons Girl Meets Dirt Chili Lime & Tomato Shrub
1 teaspoon honey
1 tablespoon butter
Fresh herbs (parsley), for finishing
Method:
1. Preheat the oven to 425°. Toss the carrots with olive oil, salt, and pepper, then spread on a baking sheet in a single layer. Roast for 20–25 minutes, turning once, until tender and caramelized at the edges.
2. While the carrots roast, add the chili-lime shrub to a small saucepan over medium heat. Let it simmer for 2–3 minutes to concentrate the flavor. Stir in honey and butter, if using, and cook until slightly thickened and glossy.
3. Transfer the roasted carrots to a serving bowl and toss with the warm glaze until evenly coated. Finish with a sprinkle of fresh herbs and an extra crack of black pepper. Serve warm.
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Wild Mushroom & Fromage Blanc Scramble
Earthy mushrooms, soft eggs, and a swirl of tangy fromage blanc come together in this simple, elegant take on a classic scramble.
Ingredients:
2 tablespoons butter
1–2 cups locally foraged mushrooms, cleaned and sliced
1–2 cloves green garlic, thinly sliced
4–6 farm-fresh eggs
2–3 tablespoons Bellsong Creamery fromage blanc
Fresh herbs (oregano or chives), chopped
Salt and freshly ground black pepper
Method:
1. Melt butter in a skillet over medium heat. Add mushrooms and cook, undisturbed at first, until golden and tender. Stir in green garlic and a pinch of salt, cooking until fragrant.
2. In a bowl, gently whisk eggs with a pinch of salt. Pour into the pan and cook slowly, folding gently to form soft curds. Just before the eggs are set, swirl in the fromage blanc for a creamy, tangy finish.
3. Finish with fresh herbs and black pepper. Serve warm, on toast or alongside bagels.
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Tatties & Neeps
The Irish classic!
Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper
Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.
2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
3. Stir in the scallions, and then season to taste with salt and pepper.
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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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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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Roasted Romanesco with Green Garlic & Citrus
A simple way to let this beautiful vegetable shine. If you’ve never cooked romanesco before, treat it like cauliflower—but expect a slightly sweeter, nuttier flavor.
Ingredients:
1 head romanesco, cut into florets
2 tablespoons olive oil
Sea salt and freshly ground pepper
1–2 stalks green garlic, thinly sliced (white and light green parts)
Zest of ½ orange or lemon
Juice of ½ orange or lemon
Optional: shaved Parmesan, toasted walnuts, or a handful of chopped parsley
Method:
1. Preheat the oven to 425°. Toss romanesco florets with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2. Roast 20–25 minutes, until tender and caramelized at the edges.
3. While still warm, gently toss with sliced green garlic, citrus zest, and a squeeze of juice. Finish with Parmesan or nuts if desired.
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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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