Grilled Apricots with Honeyed Ricottone & Crushed Berries
Grilling the apricots here brings out their natural sweetness, and the red and blue berry topping gives it a patriotic touch.
Ingredients:
1 cup Ricottone cheese
1–2 tablespoons honey, plus extra for drizzling
½ teaspoon vanilla extract
Pinch of salt
Fresh ripe apricots, halved and pitted
Olive oil or melted butter, for brushing
1 cup strawberries, roughly chopped
1 cup blueberries
Crushed shortbread cookies or graham crackers
Fresh mint, for garnish
Method:
1. Prep the Ricottone: In a small bowl, mix the cheese, honey, vanilla, and a pinch of salt until smooth and creamy. Keep chilled until ready to serve.
2. Brush the cut sides of the apricots lightly with oil or butter. Place cut-side down on a hot grill or grill pan for 2–3 minutes, until softened and lightly charred.
3. In a small bowl, lightly mash the berries with a fork—just enough to release some juices.
4. Spoon a dollop of the honeyed Ricottone onto each grilled apricot half. Top with a spoonful of the berry mix, a drizzle of honey, and a sprinkle of cookie crumbs if using. Garnish with fresh mint.
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Southwest Chopped Salad with Chorizo, Cotija & Crispy Tortilla Chips
Equal parts fresh and satisfying, this colorful chopped salad is loaded with summer vegetables, cotija, and plenty of Southwestern flavor.
Ingredients:
6 cups seasonal greens
2 Skagit River Ranch chorizo sausage links
1½ cups cooked Central Bean Co. black beans
1 medium zucchini, diced
2 green onions, sliced
¾ cup Familia del Norte Cotija cheese, crumbled
1 cup crushed DeCasa Corn Tortilla Chips
¼ cup chopped fresh cilantro
Lime-Cilantro Dressing:
¼ cup olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 small garlic clove, grated
2 tablespoons chopped cilantro
Salt and freshly ground black pepper
Method:
1. Cook the chorizo in a skillet over medium heat until browned and cooked through, breaking it into bite-sized crumbles. Transfer to a paper towel-lined plate.
2. In the same skillet, sauté the diced zucchini for 3–4 minutes until just tender but still slightly crisp. Allow both to cool slightly.
3. Whisk together all of the dressing ingredients until well combined. Season to taste with salt and pepper.
4. In a large serving bowl, combine the greens, black beans, zucchini, green onions, chorizo, cotija, and cilantro. Drizzle with the dressing and toss gently to coat. Just before serving, sprinkle the crushed tortilla chips over the top for crunch.
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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.
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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Sesame Chicken Udon Soup
Silky udon noodles, savory sesame chicken, farm-fresh vegetables, and a fragrant ginger-infused broth come together in this comforting Japanese-inspired noodle bowl. It’s the perfect way to enjoy the flavors of this week’s box.
Ingredients:
4 cups Farm & Larder chicken stock
Udon Soup Seasoning
1 (10-ounce) package fresh udon noodles
2 baby bok choy, halved
1 cup sugar snap peas, trimmed
1 cup Gai Lan (Chinese broccoli), chopped into bite-sized pieces
2 sesame chicken thighs, sliced
2 scallions, thinly sliced
Cilantro leaves, for garnish
Furikake, for serving (optional)
Method:
1. Prepare the broth: Bring the chicken stock to a boil. Add the Udon Soup Seasoning, remove from the heat, and steep for 30 minutes. Strain out the ginger and scallions and return the broth to a gentle simmer.
2. Add the bok choy, sugar snap peas, and Gai Lan to the simmering broth. Cook until just tender-crisp, about 2–3 minutes. Add the udon into the broth to warm through, approximately 1-2 minutes. Divide the noodles and vegetables among the bowls. Top with the sliced sesame chicken and ladle the extra hot broth over everything. Garnish with sliced scallions, cilantro, and a sprinkle of furikake, if desired. Serve immediately.
Variation: Add a handful of mizuna or pea vines to each bowl just before serving—the heat of the broth will gently wilt the greens while preserving their fresh flavor. This soup is also lovely served with halved Soy-Marinated Jammy Eggs.
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Citrus-Kissed Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Ingredients:
6-8 Chioggia beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 20-25 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.
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Honey Pecan Skillet Cake
Warm, tender, and lightly sweet, this rustic cake is studded with pecans and finished with a drizzle of honey—simple, comforting, and perfect for sharing.
Ingredients:
1 cup all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk or buttermilk
1 egg
¼ cup melted butter
¼ cup Bella Luna wildflower honey
1 teaspoon vanilla extract
½ tsp cinnamon
¾ cup Ringold Valley pecans, roughly chopped
Method:
1. Preheat to 350°F. Grease a small skillet or baking dish.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk milk, egg, melted butter, honey, vanilla, and cinnamon. Stir wet ingredients into dry until just combined. Fold in pecans.
3. Pour into prepared skillet and bake for 25–30 minutes, until golden and set. Drizzle with a little extra honey while warm.
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Winter Salad of Radicchio, Endive, Cara Cara & Apple
Bright citrus, crisp apples, and gently bitter winter greens make this refreshing salad the perfect companion to rich risotto.
Ingredients:
2 cups radicchio, torn into bite-size pieces
2 Belgian endive, sliced lengthwise
1 Cara Cara orange, peeled and segmented
½ Granny Smith apple, thinly sliced
¼ small yellow onion, shaved thin
Dressing:
3 tablespoons olive oil
1 tablespoon fresh Cara Cara orange juice
1 teaspoon apple cider vinegar
1 teaspoon honey
Pinch sea salt
Method:
1. Whisk together dressing ingredients until emulsified.
2. In a large bowl, gently toss radicchio, endive, apple, onion, and orange segments with dressing. Serve immediately so the greens stay crisp.
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Guinness Chocolate Cake with Irish Cream Frosting
Rich, moist, and deeply chocolatey, this classic Guinness cake is a perfect way to celebrate St. Patrick’s Day. Slice and serve with a cup of coffee—or another splash of stout—for a cozy treat.
Ingredients:
1 cup Guinness stout
½ cup unsalted butter
¾ cup unsweetened cocoa powder
2 cups granulated sugar
¾ cup sour cream or buttermilk
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2½ teaspoons baking soda
½ teaspoon salt
Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
2–3 cups powdered sugar
1–2 tablespoons Irish cream liqueur (optional)
1 teaspoon vanilla extract
Method:
1. Preheat the oven to 350°. Grease and line a 9-inch springform pan or cake pan.
2. In a saucepan, gently heat the Guinness and butter until the butter melts. Whisk in the cocoa powder and sugar until smooth and set aside to cool slightly. In a separate bowl, whisk together the sour cream, eggs, and vanilla. Stir this mixture into the Guinness mixture until combined. In another bowl, sift together the flour, baking soda, and salt. Gradually fold the dry ingredients into the batter until smooth.
3. Pour into the prepared pan and bake for 35–45 minutes, until a toothpick inserted into the center comes out clean. Let cool completely.
4. For the frosting, beat the cream cheese and butter until light and fluffy. Gradually add powdered sugar, then mix in Irish cream and vanilla until smooth and spreadable. Spread the frosting thickly over the cooled cake.
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Mushroom Toasts with Bellsong Cheese
Golden toast piled high with buttery mushrooms, creamy Bellsong cheese, and fresh herbs—simple, rustic, and deeply satisfying.
Ingredients:
4 thick slices Pain au Levain bread
2 tablespoons butter or olive oil
3 cups mixed mushrooms, sliced
1 clove garlic, minced
4 ounces Bellsong cheese
1 tablespoon chopped parsley
Sea salt and black pepper
Pea shoots, for garnish
Method:
1. Toast or grill the bread until golden and crisp.
2. In a skillet over medium-high heat, melt butter and sauté mushrooms until deeply golden, about 8–10 minutes. Add garlic and cook for 1 minute more. Season with salt and pepper.
3. Spread or crumble Bellsong cheese onto warm toast and top with mushrooms. Finish with parsley and a tangle of pea shoots before serving.
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Carrots with Brown Butter & Mint
Sweet spring carrots tossed in nutty brown butter and finished with fresh mint—a simple, elegant side that brings warmth and brightness to the table.
Ingredients:
1 pound carrots, peeled and cut into sticks or left whole if small
2 tablespoons unsalted butter
1 tablespoon olive oil
1–2 tablespoons fresh mint leaves, torn
1 teaspoon honey (optional)
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper
Method:
1. Bring a pot of salted water to a boil. Add carrots and cook until just tender, about 5–7 minutes. Drain well.
2. In a large skillet over medium heat, melt butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty.
3. Add olive oil and carrots to the pan, tossing to coat. Cook for 2–3 minutes, allowing the carrots to lightly caramelize at the edges.
4. Remove from heat and toss with mint, a drizzle of honey (if using), and a squeeze of lemon juice. Season with salt and pepper.
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