Eggplant Caponata
This traditional Tuscan relish is lovely on toasted bread.
Ingredients:
1 sweet onion or 2 Tropea onions, peeled and minced
1 eggplant, chopped into ½-inch chunks
1 sweet Italian pepper, seeded and chopped
1 cup cherry tomatoes, halved, or 1 summer tomato, seeded and chopped
2 celery stalks, thinly-sliced
¼ cup olive oil
3 tablespoons golden raisins
2 tablespoons fresh oregano, chopped
1 tablespoon cider vinegar
1 tablespoon capers
Sea salt and pepper
Fresh basil leaves, torn
Method:
1. Add chopped onion to a skillet with the olive oil, and sauté for about 3 minutes. Add chopped celery stalk, peppers and eggplant and cook for an additional 4-6 minutes until vegetables are tender.
2. Add golden raisins, chopped oregano and about ½ cup water. Bring mixture to a simmer, and allow water to evaporate, cooking about 8-10 minutes
3. Add cherry tomatoes and cider vinegar and capers; cook for about 5 minutes, until mixture is uniform and tomatoes are beginning to burst. Season with salt and pepper and top with torn basil.
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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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Tomato Salad with Corn, Summer Squash & Roasted Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 summer squash, diced
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.
2. In a large bowl, add the chopped tomatoes, corn kernels, summer squash and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.
3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.Â
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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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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 corn tortilla chips
1 cup cooked 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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Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Ingredients:
1 bunch radishes, trimmed
½ cup red onion, thinly sliced
1 tablespoons unsalted butter, cut into small pieces
2 tablespoons fresh thyme leaves
Olive oil
Sea salt and fresh ground pepper
Method:
1. Heat oven to 400°. Place radishes in a roasting pan. Drizzle with olive oil and scatter butter pieces over. Sprinkle thyme leaves over radishes, season with salt and toss to coat.
2. Roast 15-20 minutes, giving pan a shake midway through cooking.
3. Remove from oven, let cool slightly. Slice radishes into thick rounds. Place on serving dish, drizzle with olive oil. Sprinkle generously with salt and pepper, scatter with red onion slices.
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Beet, Herb & Farm Egg Salad with Mustard Vinaigrette
Sweet roasted beets, jammy farm eggs, tender greens, and fresh garden herbs are tossed with a tangy mustard vinaigrette in this colorful summer salad.Â
Ingredients:
Salad
4 medium red or Chioggia beets
4 farm-fresh eggs
4 cups seasonal greens
¼ cup chopped parsley
2 tablespoons chopped mint
4 radishes, thinly sliced
Mustard Vinaigrette
1 tablespoon housemade wholegrain mustard
1 tablespoon red wine vinegar
3 tablespoons olive oil
½ teaspoon honey (optional)
Salt and freshly ground black pepper, to taste
Method:
1. Preheat the oven to 400°. Wrap the beets individually in foil and roast until tender, 45–60 minutes depending on size. Allow to cool, then peel and slice into wedges.
2. Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover, and let stand for 8–9 minutes for jammy yolks. Transfer to an ice bath, peel, and halve.
3. In a small bowl, whisk together the mustard, vinegar, olive oil, honey (if using), salt, and pepper.
4. Arrange the greens on a serving platter and top with the roasted beets, sliced radishes, fresh herbs, and eggs. Drizzle with the vinaigrette just before serving and finish with an extra sprinkle of herbs and freshly cracked pepper.
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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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Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper
Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.
2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.
3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.
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Warm Cabbage & Andouille Skillet
Savory, smoky, and just a little sweet, this simple skillet brings together tender cabbage and spiced sausage for a deeply comforting dish.
Ingredients:
12 ounces Andouille sausage, sliced
1 small head green cabbage, thinly sliced
2 tablespoons olive oil
2 scallions, sliced
2 tablespoons apple cider vinegar
1 teaspoon honey
Salt and freshly cracked black pepper
Optional: Pinch of red pepper flakes or a few dashes hot sauce
Method:
1. Heat a large skillet over medium heat. Add sausage and cook until browned and slightly crisp at the edges. Remove and set aside.
2. In the same pan, add olive oil if needed, then add cabbage. Cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes.
3. Add scallions, vinegar, and honey, stirring to combine. Let cook for another 2–3 minutes until tender and glossy.
4. Return sausage to the pan and toss together. Season with salt, pepper, and hot sauce or chili flakes if desired.
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