Whipped Garden Herb Crème Fraîche with Grilled Bread
This simple spread makes an effortless summer appetizer: serve it with slices of grilled fig and walnut sourdough, then top with juicy tomatoes, a drizzle of olive oil, and flaky sea salt.
Ingredients:
1 cup Bellsong crème fraîche
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh thyme leaves
1 small garlic clove, finely grated
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil, plus more for serving
Sea salt and freshly ground black pepper
New Day Baking Fig & Walnut Sourdough, sliced
Optional for serving: sliced tomatoes, fresh basil leaves, flaky sea salt
Method:
1. In a medium bowl, combine the crème fraîche, basil, oregano, thyme, garlic, lemon zest, lemon juice, and olive oil. Stir until smooth and well blended. Season to taste with salt and pepper.
2. Brush slices of fig and walnut sourdough lightly with olive oil and grill over medium heat until lightly charred and crisp on both sides, about 1–2 minutes per side.
3. Spread the whipped herbed crème fraîche generously over the warm grilled bread. Top with sliced tomatoes and basil, if desired, then finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Serve immediately.
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Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Ingredients:
2 pounds fresh fava beans, peeled, blanched and steamed (see method)
⅓ cup olive oil
2 tablespoons chopped fresh mint
1 clove of garlic, peeled
1 tablespoons fresh lemon juice
2 tablespoons ricotta cheese (or use this week’s herbed cream cheese!)
1 tablespoons Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Combine the cooked beans with the olive oil, mint, garlic, lemon juice and both cheeses in a food processor and process until smooth. Season to taste with salt and pepper and process again until just combined.
2. Transfer dip to a small serving bowl and garnish with additional chopped mint. Serve at once.
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Garlic Scape Chimichurri
Bright, herbaceous, and packed with garlicky flavor, this versatile sauce is delicious spooned over grilled sausages, roasted vegetables, eggs, or toasted bread.
Ingredients:
4 garlic scapes, roughly chopped
1 cup parsley leaves
2 tablespoons oregano leaves
¼ cup red wine vinegar
½ cup olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
Method:
1. Combine the garlic scapes, parsley, oregano, vinegar, salt, and pepper in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is combined but still slightly textured. Taste and adjust seasoning as needed. Serve alongside grilled sausages, roasted vegetables, eggs, or toasted bread.
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Garlic-Sautéed Baby Bok Choy
Simple and flavorful, this quick side dish highlights the sweet crunch of baby bok choy paired with fragrant spring garlic. Serve alongside noodle bowls or your favorite grilled proteins.
Ingredients:
4 heads baby bok choy, halved lengthwise
2 teaspoons sesame oil
2 cloves spring garlic, minced
1 tablespoon soy sauce
2 tablespoons water
Toasted sesame seeds, for garnish
Method:
1. Heat the sesame oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the bok choy cut-side down and cook for 2–3 minutes, until lightly caramelized. Add the soy sauce and water. Cover and cook for another 2–3 minutes, until the bok choy is tender-crisp.
2. Transfer to a serving platter and sprinkle with toasted sesame seeds before serving.
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Charred Tomato & Garlic Scape Panzanella
Grilled bread, smoky tomatoes, fresh greens, and garlic scapes come together in this rustic summer salad that celebrates the season’s best flavors.
Ingredients:
4 cups cubed sesame-crusted sourdough
2 large heirloom or beefsteak tomatoes, cut into wedges
2 garlic scapes, thinly sliced
4 cups seasonal greens
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped parsley
1 tablespoon chopped oregano
Salt and freshly ground pepper
Method:
1. Heat a grill to medium-high. Toss the bread cubes with a drizzle of olive oil and grill until lightly crisped and toasted.
2. Place the tomatoes cut-side down on the grill and cook for 2-3 minutes, just until lightly charred.
3. In a large bowl, whisk together the olive oil, vinegar, herbs, salt, and pepper. Add the grilled bread, tomatoes, garlic scapes, and greens. Toss gently to combine. Serve immediately while the bread still has a bit of crunch.
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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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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat the oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to a serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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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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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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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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