Carrot & Apple Sauté with Rosemary

This beautiful combination sings with fresh flavor!

Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper

Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.

2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.

3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.

Apple, Pear & Blue Cheese Salad with Mizuna Greens

Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Ingredients:
4-6 cups Mizuna greens
1 Manon pear, cored and thinly sliced
1 Arkansas Black apple, cored and thinly slice
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.

2. In a large serving bowl, combine Mizuna greens and apple and pear slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top, season generously with black pepper and serve.

Breakfast Favorites

Whether you favor a breakfast-for-dinner feast on Halloween night, or a leisurely brunch after enjoying that extra hour of sleep from Daylight Savings, this week’s lineup is sure to satisfy with cozy fixings like organic buckwheat groats to enjoy steaming hot with savory sausage patties from Skagit River Ranch or cinnamon-kissed orchard fruit, plus farm-fresh eggs and fresh-baked raisin bread. Also included: All-natural eggnog, seasonal beauties like golden Chanterelle mushrooms, Turk’s Turban squash and Taylor’s Gold pears, and a duo of fun Halloween treats. Enjoy!

Here are a few recipe ideas for the week:

Savory Buckwheat Groats Breakfast Bowl
This cozy, comforting recipe is extremely versatile—add in your favorite breakfast meat, some seasonal veggies and top with a farm-fresh egg or two!

Buckwheat Groats with Cinnamon-Kissed Apples & Raisins
Topped with fall apples, this sweet groat bowl option is also fragrant with cinnamon.

Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Irish Apple Cake
Spiced with cinnamon and nutmeg, this delicious apple cake is sure to be a new favorite.

Irish Apple Cake

Spiced with cinnamon and nutmeg, this delicious apple cake is sure to be a new favorite.

Ingredients:
4 tablespoons butter, softened
1 cup granulated sugar
1 egg, beaten
4 apples, cored, peeled and diced (about 2 cups)
¼ cup walnuts, chopped
1 teaspoon each vanilla extract, baking powder, baking soda, salt, ground cinnamon and ground nutmeg
1 cup all-purpose flour

Method:
1. Preheat oven to 350°. Generously grease an 8-inch square cake pan.

2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla and stir well. Sift in the dry ingredients and mix well.

3. Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean. Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan. Serve warm or at room temperature with whipped cream or vanilla ice cream.

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