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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Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm bread.
Ingredients:
3-4 frying peppers
2 zucchini, sliced into ¼-inch pieces
3 tablespoons olive oil
2 tablespoons minced fresh parsley
1 garlic clove, sliced thin
Sea salt
Method:
1. Preheat gas or charcoal grill to medium-high, then place whole peppers on grate and grill until skins are blistered and blackened. Add zucchini slices and also grill until just soft with grill marks.
2. Transfer grilled peppers to a bowl, cover tightly with plastic wrap and let stand about 10 minutes. Remove peppers and lay on cutting board. Cut each in half, seeding and stemming, then scrape off charred skin with a knife. Cut into thin strips.
3. Drizzle olive oil over peppers and zucchini, season with salt and sprinkle with parsley. Toss to coat, then add slices of garlic. Allow to sit for 30 minutes to meld flavors before serving.
Variation: Try rubbing both the zucchini and peppers with our signature F&L dry rub before grilling—delicious!
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Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Ingredients:
4 apricots, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the apricots in half and brush the melted honey butter on the cut side.
3. Place the apricots cut side down onto the heated grill pan. Grill the apricots for about 2 minutes until softened and just slightly charred, and then remove and place them cut side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each apricot half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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Spring Risotto with Wild Mushrooms, Asparagus & Herbs
Earthy mushrooms, tender asparagus, and creamy Arborio rice come together in this elegant spring risotto—rich, comforting, and brightened with fresh herbs and lemon.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (optional)
½ finely chopped onion or shallot
1–2 tablespoons chopped garlic (optional)
8 tablespoons butter or olive oil (or a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups mixed wild mushrooms, washed, trimmed as needed, and sautéed in butter until golden brown
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 teaspoon lemon zest
Pea shoots, for garnish
Sea salt and freshly ground black pepper, to taste
Method:
1. Prep your components: In a saucepan, bring the chicken stock to a boil, then reduce to a low simmer to keep warm. Bring a small pot of salted water to a boil. Blanch asparagus for 1–2 minutes until bright green and just tender. Drain and set aside.
2. In a large saucepan over medium-low heat, melt 4–5 tablespoons butter. Add onion and cook until soft but not browned. Stir in garlic and cook for another minute. Add Arborio rice and stir for about 1 minute until lightly translucent at the edges. Add a ladleful of warm stock and stir until nearly absorbed. Continue adding stock gradually, stirring frequently. Add the wine along with one of the ladles of stock, if using. Continue cooking until the rice is creamy and tender, about 20–25 minutes total.
3. To finish, stir in remaining butter, Grana cheese, parsley, asparagus, lemon zest, and most of the sautéed mushrooms. Season with salt and pepper. Spoon into bowls and top with the remaining mushrooms, extra cheese, and a tangle of fresh pea shoots.
Variation: Try topping each individual portion of risotto with a fried duck egg for a truly decadent finish!
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Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Ingredients:
2 medium cucumbers, peeled and cut into 1-inch chunks
1½ cups ripe summer melon, seeded and cut into 1-inch chunks
1 garlic clove, peeled and crushed
¼ cup mint leaves, torn
1 heaping tablespoon finely-chopped scallion tops
1 tablespoon white wine vinegar
1 tablespoon high-quality olive oil
¼ cup crumbled feta cheese
Sea salt and fresh ground pepper
Method:
1. Sprinkle the cucumber with salt, roll up the pieces in a double thickness of paper towel and let rest in the refrigerator for 30 minutes. Unwrap and pat dry.
2. Rub a serving bowl with the garlic. Add the cucumber, melon, mint, scallions, vinegar and 1 tablespoon of oil. Gently combine. Season to taste with more oil or vinegar, salt and pepper.
3. Top with the crumbled cheese and eat immediately.
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Spring Onion & Herb Frittata
Farm eggs, sweet spring onions, and fresh herbs come together in this simple, satisfying frittata—perfect for brunch, lunch, or an easy supper.
Ingredients:
6–8 farm-fresh eggs
2 tablespoons olive oil or butter
1 red spring onion, thinly sliced
1–2 cloves green garlic, sliced
1 cup purple sprouting broccoli, cut into small pieces
¼ cup fresh parsley, chopped
½ cup fromage blanc, ricotta, or grated cheese (optional)
Sea salt and freshly ground black pepper
Method:
1. Preheat oven to 375°. In an oven-safe skillet, heat olive oil or butter over medium heat. Add spring onion and green garlic, cooking until softened and fragrant, about 3–4 minutes.
Add the broccoli and cook for another 3–5 minutes, until just tender. Season lightly with salt and pepper.
2. In a bowl, whisk the eggs with a pinch of salt and pepper. Stir in the herbs and cheese, if using.
3. Pour the egg mixture over the vegetables, tilting the pan to distribute evenly. Cook on the stovetop for 2–3 minutes, until the edges begin to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, until the center is just set. Let cool slightly before slicing. Serve warm or at room temperature.
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Fingerling Potato Homefries
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Ingredients:
1 pound baby or fingerling potatoes, such as this week’s German Butterball potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped
Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.
2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.
3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.
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Cranberry-Herb Compound Butter
This festive, jewel-toned spread is an all-star: Melt it over roasted vegetables, rub it on your turkey to give it a beautifully burnished skin, or slather it onto warm English muffins for an instant holiday upgrade.
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Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Ingredients:
1 pound dried Rojo Chiquito beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery ribs, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
3 tablespoons coarsely chopped parsley
1 tablespoon fresh thyme
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
1 pound Skagit River Ranch Andouille sausage, sautéed and sliced
4 cups water
2 cups long-grain jasmine rice
Sea salt and freshly ground black pepper
Method:
1. Rinse and sort beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Sauté onion, pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock, plus 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until beans are just tender.
3. Stir sausage into beans, and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice. In a saucepan, bring the 4 cups of water and rice to a boil. Season with salt and pepper. Reduce heat, cover, and simmer on low heat for 20 minutes. Serve beans and sausage over the prepared rice.
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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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