Italian Summer Recipes

The Italian summer calls to mind visions of flavorful pasta enjoyed alongside a bottle of fine wine and beautifully prepared garden-grown produce. Hence, this week’s box captures the flavors of summer by way of Italy with Skagit River Ranch’s organic Italian sausage and imported semolina pasta to toss with a super-fresh heirloom tomato sauce, plus garlic fougasse bread and creamy chevre cheese from Lost Peacock Creamery. Also included for this relaxed, refreshing meal: Ripe and juicy summer nectarines, Badge Flame beets and other seasonal highlights like Romano beans, English cucumber and Little Gem Romaine.

Here are a few recipe ideas for the week:

Summer Heirloom Tomato Pasta with Italian Sausage
This light and lovely pasta makes the best of summer heirlooms; we also recommend adding a dollop of creamy chevre to each serving!

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad to this week’s pasta!

Romano Beans with Caramelized Tropea Onions
These beautiful beans are tossed with Italian red onions and fresh parsley.

Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!

‘Tis the Season Recipes

The first week of December has brought on the trademark busy days and festive nights of the holiday season, as well as equally-seasonal weather with chilly nights and mornings. Take a much-deserved break this week with provisions for a cozy, comfy brunch—think: smoked wild salmon, farmstead eggs and fresh-baked cinnamon-raisin bread. Accompanied by seasonal produce such as Chioggia beets, Brussels sprouts and Delicata squash, plus our own crème fraîche and citrus vinaigrette, this box will do wonders to buoy the holiday spirit.

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Baked Eggs with Smoked Salmon, Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Radicchio Salad with Citrus Vinaigrette
Pairing pretty-pink radicchio and a light citrus vinaigrette, this salad is incredibly refreshing.

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Baked Eggs with Smoked Salmon, Crème Fraîche & Fresh Herbs

These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
8 ounces smoked salmon, flaked
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 350°.

2. Season the crème fraîche with salt and freshly ground pepper.

3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt and pepper. Repeat with remaining ramekins.

4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with a helping of smoked salmon and additional chopped herbs.

Good Morning Recipes

With drizzly mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a family-friendly feast centered around the breakfast table? Frittata-ready summer produce still abounds, from heirloom tomatoes and zucchini to eggplant and frying peppers, and this fresh lineup also includes our signature honey-citrus vinaigrette for drizzling over salads along with fresh chevre cheese; multigrain bread for morning toast; and the first of the fall apples to craft something sweet—enjoy!

Here are a few recipe ideas for the week:

Late Summer Vegetable Frittata
Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a sublime brunch side.

Frisée Salad with Apples, Fresh Chevre Cheese and Hazelnuts
This salad is equally amazing with slices of juicy pear.

Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.

this week's recipes
simply delicious

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