Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.
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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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Huevos Rancheros with Guajillo Chile Sauce
Warm tortillas, creamy beans, rich eggs, and a smoky chile sauce—this classic dish is simple, satisfying, and perfect for a slow brunch or easy weeknight dinner.
Ingredients:
4 eggs
4 Tortillas Con Madre flour tortillas
1 cup cooked black beans
1 cup Guajillo Chile Sauce (see recipe)
½ cup Skagit’s Best Salsa Company Medium-Ish Salsa
1 tablespoon olive oil or butter
Sea salt and fresh cracked black pepper
Optional for serving:
Crumbled chorizo sausage
Fresh herbs (parsley or cilantro)
Crumbled cheese or a dollop of fromage blanc
Method:
1. In a small saucepan, gently warm the black beans over low heat. Add a splash of water if needed to loosen, and season lightly with salt and pepper. Warm the Guajillo Chile Sauce in a separate pan over low heat until hot. Heat tortillas in a dry skillet or directly over a gas flame until soft and lightly charred in spots. Keep warm.
2. In the skillet you used for the tortillas, heat olive oil or butter over medium heat. Crack in the eggs and cook to your preference—sunny-side up or over-easy work best here. Season with salt and pepper.
3. Place a warm tortilla on each plate. Spoon a layer of black beans over the top, followed by a generous spoonful of Guajillo Chile Sauce. Add an egg to each tortilla, then finish with salsa. Top with crumbled chorizo, fresh herbs, or a bit of cheese if you like, and serve immediately.
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Guajillo Chile Sauce
Smoky, silky, and full of depth—this foundational sauce brings rich Southwestern flavor to everything from eggs to enchiladas.
Ingredients:
6–8 dried guajillo chiles, stems and seeds removed
2 cups hot water
2 cloves garlic
2 tablespoons olive oil
1 teaspoon dried Oaxacan oregano (or Mexican oregano if you have it)
1 tablespoon apple cider vinegar or white vinegar
½ teaspoon sea salt (plus more to taste)
Fresh cracked black pepper
Method:
1. To prep the chiles: Heat a dry skillet over medium heat. Add the guajillo chiles and toast for 20–30 seconds per side, just until fragrant and slightly softened—be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let soak for 10–15 minutes, until softened.
2. Add the softened chiles, garlic, oregano, vinegar, salt, and about 1 cup of the soaking liquid to a blender. Blend until smooth, adding more soaking liquid as needed to reach a pourable, sauce-like consistency.
3. Heat olive oil in a small saucepan over medium heat. Pour in the sauce (it may sputter a bit) and simmer for 5–10 minutes, stirring occasionally, until slightly thickened and the flavors have mellowed. Taste and adjust seasoning with additional salt and pepper as needed.
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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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Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Ingredients:
1 bunch beets, greens removed
3 tablespoons olive oil
1½ teaspoons fresh thyme leaves
2 tablespoons raspberry vinegar
Juice from a Cara Cara or Navel orange
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Peel the beets with a vegetable peeler.
3. Place the cut beets on a baking sheet and toss with the olive oil and thyme leaves and then a generous pinch of salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper as needed and serve warm.
warm.
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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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Campanelle with Porcini Cream Sauce & Winter Herbs
Serve this balsamic-kissed pasta main with some crusty Gruyère cheese bread and a crisp salad; dinner is done!
Ingredients:
12 ounces Wildly Beloved Campanelle pasta
1 ounce dried porcini mushrooms
1 cup hot water (for rehydrating mushrooms)
2 tablespoons olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
½ cup heavy cream
¼ cup grated Parmesan or Pecorino
1 tbsp Ritrovo aged balsamic vinegar
Sea salt and black pepper, to taste
Fresh herbs from your box (thyme, parsley, or sage), chopped
Farm-fresh egg, optional, for topping
Method:
1. Place the dried porcini in 1 cup hot water for 20–30 minutes. Drain mushrooms, reserving liquid, and chop roughly. Strain liquid through a fine sieve and set aside.
2. Boil Campanelle in salted water until al dente. Reserve ½ cup pasta water and drain.
3. Heat olive oil in a skillet over medium heat. Sauté garlic and shallot until fragrant, about 2 minutes. Add chopped porcini and cook another 2–3 minutes. Stir in cream, ½ cup reserved mushroom liquid, and balsamic vinegar. Simmer gently until slightly thickened. Season with salt and pepper.
4. Toss cooked Campanelle with the sauce, adding pasta water a splash at a time to reach your desired consistency. Stir in fresh herbs and top with grated cheese if using. Optionally, fry or poach a farm-fresh egg and place on top for a luxurious touch.
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Celery & Cucumber Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.
Ingredients:
6 celery stalks, thinly sliced crosswise
1-2 Japanese cucumbers, peeled, seeded, and thinly sliced crosswise
1/3 cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
Sea salt and fresh ground pepper
Method:
1. Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season liberally with salt and pepper. Serve cold or at room temperature.
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Morel & Farm Egg Tartine with Chive Blossoms
Elevate your morning toast with buttery foraged morels, farm-fresh eggs, and a scattering of chive blossoms—simple, seasonal perfection.
Ingredients:
1 cup fresh Morel mushrooms, cleaned and halved
2 thick slices pumpernickel bread
2 farm-fresh eggs
1 small clove garlic, minced
1 tablespoon butter
Olive oil, for drizzling
Sea salt and fresh ground black pepper, to taste
Chive blossoms, for garnish
Optional: lemon zest, for brightness
Method:
1. Heat the butter in a skillet over medium heat. Add the morels and garlic, and sauté for 5–7 minutes, until mushrooms are tender and golden. Season with salt and pepper.
2. While the mushrooms cook, toast the pumpernickel slices until warm and crisp. Drizzle lightly with olive oil.
3. In a separate nonstick pan, cook the eggs sunny-side up (or to your preferred doneness). Season with a pinch of salt.
4. Top each slice of toast with a generous layer of sautéed morels. Gently place a fried egg on top. Garnish with a scattering of chive blossoms and a touch of lemon zest if desired. Serve immediately, with a side of lightly dressed escarole or microgreens.
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