Ode to the Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, as they are delicious served scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs to go along with those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: organic breakfast sausages from Skagit River Ranch, fresh Challah bread, housemade crème fraîche, and orange marmalade—plus, a bevy of fresh produce like asparagus, pea tendrils and bright citrus, this breakfast-themed box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

Spring Salad with Deviled Duck Egg Vinaigrette

This salad puts both egg yolks and whites to delicious use.

Ingredients:
2 hard-boiled duck egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring lettuce greens, such as pea tendrils and Romaine
1 cup cherry tomatoes

Vinaigrette:
2 hard-boiled duck egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper

Method:
1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With the processor running, slowly drizzle in the olive oil until all the oil is incorporated.

2. In a large serving bowl, toss together egg whites, asparagus, spring greens and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.

Fresh & Foraged Recipes

This week’s box sings of both the garden and the forest as it offers up freshly-harvested asparagus, radishes, turnips, fingerling potatoes and more as well as locally-foraged Morel mushrooms, a true Northwest favorite. Enjoy these tastes of springtime alongside freshly-made egg semolina pappardelle pasta, Pain au Levain bread, citrus fruit, and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like tarragon, parsley and chives, and crisp salad greens—it’s all oh-so bright and oh-so fresh.

Here are a few recipe ideas for the week:

Fresh Pappardelle with Sautéed Morel Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Morel mushrooms.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and adds big flavor to grilled asparagus stalks.

Balsamic-Roasted Fingerling Potatoes with Onions
This flavorful side from California’s Chez Panisse is sure to become a staple in your home.

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Grilled Asparagus with Meyer Lemon Vinaigrette

A fresh blend of Meyer lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Ingredients:
2 pounds asparagus, trimmed
1 garlic clove, minced
Juice of 1 Meyer lemon, plus 2 teaspoons lemon zest
½ cup olive oil, plus 1 tablespoon
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together the olive oil, lemon juice and zest, and garlic. Check for seasoning and add salt and pepper, as needed. Set aside.

2. Set a grill cooking grate or basket in place, cover grill and allow to preheat for 5 minutes. While the grill is preheating, place asparagus in a large bowl and toss with the tablespoon of olive oil, coating evenly. Season with salt and pepper.

3. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and drizzle the vinaigrette over the top. Serve immediately.

Variation: Make it a meal by adding flaked smoked salmon and a fried duck egg to each portion of asparagus!

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