Fresh Fourth Recipes

Fire up the grill and celebrate America’s birthday this week with a flavorful Fourth of July spread highlighted by Skagit River Ranch bratwurst to grill, petite quail eggs to devil and our signature cobbler mix and apricots to whip up dessert. Also included: An absolutely incredible lineup of summer produce with fresh fava beans, cherries, garlic scapes, purple salad turnips, mixed baby greens from San Juan Island and the first of the heirloom tomatoes—so pour a glass of wine, tie on an apron and enjoy your Independence Day!

Here are a few recipe ideas for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Farro Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.

Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.

Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Apricot Cobbler

It’s hard to beat this summery dessert—just add vanilla ice cream!

Ingredients:
4 cups sliced apricots
F&L cobbler crust mix
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
Ground cinnamon or nutmeg (optional)

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.

2. Bring 1 cup sugar, apricot slices, and lemon juice to a boil over high heat, stirring constantly. Pour the peach mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Variation: The cobbler mix can also be used to create shortcakes to pair with your favorite fruit: After mixing the dry ingredients with the 10 tablespoons of cream, turn the dough out onto a lightly-floured surface and roll into a ½-inch-thick round. Cut into 6 2-inch round biscuits, then place on a baking sheet and brush the tops with 1 tablespoon of cream. Bake in a 400° oven for about 17 minutes or until golden brown.

Here’s to Summer Recipes

Summer is now in full swing, which (hopefully!) means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the tastes of early summer, from purple scallions and green and yellow squash to a light and lovely pasta main starring spinach fettuccine, toasted pine nuts, mint and fresh fava beans. Pair this dish with grilled apricots, a beautiful summery salad and Italian Rustica bread, and then sit back and enjoy the flavors of the season.

Here are a few recipe ideas for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s pasta and dip recipes.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Grilled Bread with Thyme Pesto
A wonderful appetizer to serve this week’s pasta supper!

Fresh Spinach Fettuccine with Fava Beans, Mint & Toasted Pine Nuts
This summery pasta is light, lovely and fragrant with fresh lemon zest and mint.

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Grilled Apricots with Almond Whipped Cream

Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Ingredients:
4 apricots, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
⅓ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar

Method:
1. Heat a grill or grill pan over medium high heat.

2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the apricots in half and brush the melted honey butter on the cut side.

3. Place the apricots cut side down onto the heated grill pan. Grill the apricots for about 2 minutes until softened and just slightly charred, and then remove and place them cut side up onto a plate.

4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.

5. To serve, spoon about a tablespoon of the whipped cream on top of each apricot half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.

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