Weekend Brunch Recipes
Rise and shine! Gather round the table and ward off the chill with a satisfying brunch starring Skagit River Ranch’s organic breakfast sausages, locally-crafted Honeycrisp apple cider and, of course, our own farm-fresh eggs. Complemented by other breakfast-ready ingredients such as Tunawerth’s cream cheese, Cherry Valley Dairy gray sea salt butter and cinnamon raisin bread, this week’s box also includes Pink Lady apples, fingerling potatoes and baby Shiitake mushrooms—so pour yourself a cup of joe and get to cookin’.
Here are a few recipe ideas for the week:
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely brunch side.
Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, Shiitake mushrooms and tender greens.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte are sure to please any egg lover.
Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.
Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Season to Season Recipes
Swinging from gray and drippy to sunny, the recent weather has us—and the gardens—towing the line between summer and fall. Luckily, that mercurial forecast also means that we are currently enjoying produce from both seasons as summery favorites like heirloom tomatoes, colorful mixed salad greens and Genovese basil continue to delight in this week’s lineup alongside a comforting soup handcrafted from wild mushrooms, herbs and our own chicken stock. Also included: Gruyère cheese bread, Chanterelle mushrooms and a Honeycrisp apple cider from Sauk Farm so you can toast to whatever season is at hand today.
Here are some recipe ideas for the week:
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Roasted Turnips with Cauliflower
These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.
Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.
Marsala-Baked Pears
Drizzled with Marsala wine, this baked dish from the Chez Panisse Fruit cookbook by Alice Waters enhances the natural, mellow sweetness of the pears to produce a rich, yet light, dessert.
Summer or Fall Recipes
Swinging from gray and drippy to brilliantly sunny, the recent weather has us—and the gardens—towing the line between summer and fall. Luckily, that mercurial forecast also means that we are currently enjoying produce from both seasons as summery favorites like heirloom tomatoes, green beans and sweet corn continue to delight in this week’s lineup alongside a cozy, comforting bisque handcrafted from autumn Butternut squash. Also included: Fresh multigrain bread, Westward blue cheese and a big, bold red wine so you can toast to whatever season is at hand today.
Here are some recipe ideas for the week:
Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish or even veggies!
Frisée Salad with Plum, Blue Cheese and Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Brunch Time Recipes
Relax over a leisurely breakfast this weekend with a satisfying lineup starring our signature whole grain waffle mix, blueberry jam and Double DD Meats’ organic chicken breakfast sausage. Complemented by other breakfast-ready ingredients such as cinnamon-raisin bread, French hard cider and farm-fresh eggs, this week’s box also includes fingerling potatoes, Pioppino mushrooms and leeks—there’s even housemade tomato soup to serve should you decide linger around the table all the way through lunch.
Here are a few recipe ideas for the week:
Whole Grain Waffles
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying waffle!
Fried Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.
Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and baby red potatoes.
Golden Beet Salad with Cara Cara Orange Vinaigrette
Served atop a bed of micro basil, this stunning salad is infused with bright, citrusy flavor.
Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a warm salad.
Mulled Hard Cider
Warm things up with this delightfully-fragrant warm cider recipe!
