Spring Onion & Green Garlic Labneh
This creamy spring onion and green garlic labneh from Chef Nicco Muratore is brightened with lemon and mint—an ideal, tangy counterpoint to rich, spiced dishes like lamb meatballs.
Ingredients:
1 spring onions
4 sprigs parsley
4 sprigs mint
1 stalk green garlic
1 cup labneh or Greek yogurt
1 lemon, zested and juiced
1 teaspoon dried mint
1 teaspoon kosher salt
1 tablespoon olive oil
Method:
1. Mince the bottom bulb of the spring onion and then finely slice the greens. Pick the parsley and mint off the stems and finely chiffonade the herbs. Mince the green garlic stalk.
2. In a mixing bowl, add the labneh, minced onion, garlic and fresh herbs, plus lemon zest and juice, dried mint, salt and olive oil. Mix until combined and taste for acid and salt, adjusting if necessary. Serve alongside grilled meats.
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Garlic Confit
A great way to use up extra garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.
Ingredients:
24 garlic cloves
1 cup olive oil
Method:
1. Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown).
Prep Ahead: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.
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Chorizo & Black Bean Street Tacos
Warm tortillas piled high with spicy chorizo, creamy black beans, fresh salsa, and cotija make taco night the easiest meal of the week.
Ingredients:
4 Skagit River Ranch chorizo sausage links, casings removed
8 Tortillas Con Madre flour tortillas
1½ cups cooked black beans
1 cup Familia del Norte Cotija cheese, crumbled
1 cup Skagit’s Best Salsa Company Medium-Ish Salsa
3 green onions, thinly sliced
¼ cup chopped fresh cilantro
1 lime, cut into wedges
Olive oil, as needed
Method:
1. Heat a large skillet over medium heat. Add the chorizo and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 8–10 minutes.
2. Meanwhile, warm the black beans in a small saucepan over low heat until heated through. Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.
3. To assemble, spoon a layer of black beans onto each tortilla, followed by the crumbled chorizo. Top with salsa, cotija cheese, green onions, and fresh cilantro. Serve with lime wedges for squeezing over the tacos just before eating.
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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 Jimmy Nardello 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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Breakfast Sausage & Eggplant Hash with Crispy Eggs
Golden eggplant, zucchini and fennel mingle with savory breakfast sausage and juicy tomatoes beneath a perfectly crispy-edged egg.
Ingredients:
1 pound Skagit River Ranch Breakfast Sausage
1 medium eggplant, cut into ½-inch cubes
1 small Italian zucchini, cut into ½-inch cubes
½ fennel bulb, diced
2 tablespoons olive oil, as needed
2 medium heirloom tomatoes, chopped
Kosher salt and freshly ground black pepper
4 farm-fresh eggs
¼ cup chopped Italian parsley
Fennel flowers, for serving, optional
Hot sauce, for serving, optional
Directions:
1. Heat a large cast-iron or heavy skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through. Transfer to a plate, leaving the flavorful drippings in the skillet.
2. Add the eggplant, zucchini and fennel, along with a drizzle of olive oil if the skillet seems dry. Season with salt and pepper and cook, stirring only occasionally, for 8 to 10 minutes, until the vegetables are deeply browned and tender. Add the tomatoes and return the sausage to the skillet. Cook for another 3 to 5 minutes, just until the tomatoes soften and release some of their juices. Taste and adjust the seasoning.
3. While the hash finishes, heat a thin layer of olive oil in a separate skillet over medium-high heat. Crack in the eggs and cook until the whites are set and crisp around the edges but the yolks remain runny.
4. Spoon the hash into shallow bowls and top each serving with a crispy fried egg. Scatter generously with parsley and fennel flowers and serve with hot sauce, if desired.
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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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Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
2. Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
3. Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the unjuiced lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
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Blueberry-Peach Crumb Bars
A just-right mix of chewy and crispy, these bars travel well—perfect for summer picnicking!
Ingredients:
CRUMBLE:
3 cups all-purpose flour
¾ cup granulated sugar
¾ cup firmly packed light brown sugar
¾ cup plain yellow cornmeal
1 teaspoon kosher salt
½ teaspoon ground cinnamon
Zest of 1 lemon
1½ cups cold unsalted butter, cubed
2 large egg yolks
¾ cup sliced almonds
FILLING:
2½ cups sliced peeled fresh peaches
2 cups fresh blueberries
½ cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
Method:
1. Preheat the oven to 375°. Line a 13×9-inch baking pan with parchment paper, and spray lightly with baking spray.
2. For crumble: In the work bowl of a food processor, place flour, sugars, cornmeal, salt, cinnamon, and zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add egg yolks, pulsing until a loose dough forms. Stir in almonds. Firmly pat 4 1⁄2 cups mixture into the bottom of the prepared pan. Reserve remaining crumble.
3. Bake until lightly browned, about 10 minutes.
4. For filling: In a medium bowl, stir together peaches, blueberries, sugar, cornstarch, and lemon juice. Pour over the crust; top with reserved crumble.
Bake until golden brown, about 45 minutes. Let cool completely on a wire rack.
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Melon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.
Ingredients:
1 Canary melon
½ cup sugar
¼ cup thinly sliced mint leaves
Grated zest and juice of 1 lime
Method:
1. Stir the sugar, 2 tablespoons of water, lime zest, and 1½ tablespoons of the lime juice in a small heavy saucepan over high heat until the sugar dissolves and the syrup comes to a boil. Let the syrup cool completely, and then refrigerate it until cold.
2. Strain the chilled syrup into a small bowl and stir in the mint. Allow the mint to infuse into the syrup for at least 5 minutes.
3. Set the melon on a work surface and with a sharp knife trim away the rind and cut the melon into 2-inch chunks. Transfer melon to a large serving platter and pour the cold syrup over the melon, and serve.
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Snap Pea & Mizuna Salad
A simple sesame dressing ties this bright salad together, making it a perfect accompaniment to this week’s noodle bowls.
Ingredients:
4 ounces mizuna greens
1½ cups sugar snap peas, thinly sliced on the diagonal
2 scallions, thinly sliced
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon honey
1 tablespoon toasted sesame seeds
Fresh cilantro leaves, for garnish
Method:
1. In a large bowl, combine the mizuna, sugar snap peas, and scallions.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and honey.
3. Pour the dressing over the vegetables and toss gently to combine.
4. Transfer to a serving platter and sprinkle with toasted sesame seeds and cilantro before serving.
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