Slow-Roasted Celery
This unexpected side dish is sure to be a new favorite.
Ingredients:
2 bunches celery, halved lengthwise, leaves removed and coarsely chopped
3 to 4 cloves garlic, pressed
3 tablespoons apple cider
6 tablespoons olive oil
1 bunch fresh parsley, coarsely chopped
3⁄4 cup vegetable or chicken stock
1 cup crumbled blue cheese
2⁄3 cup coarsely chopped toasted hazelnuts
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Bring a large pot of salted water to a boil. Blanch the celery for 3 minutes, scoop them out with a slotted spoon, and let drain. Place the celery on a baking sheet, cut sides down.
3. Whisk the garlic, apple cider and olive oil together, then season to taste with salt and pepper. Sprinkle the celery with half of the dressing and half of the parsley and slide the baking sheet into the oven. Pour the stock over them and cook for 45 to 60 minutes (depending on the thickness of the celery), until the celery al dente and the tips are coloring.
4. Transfer to a serving platter if desired. Drizzle with the rest of the dressing; sprinkle with the rest of the parsley, celery leaves, cheese, and hazelnuts; and serve.
Brunch Time Recipes
Can you feel it? The tulip shoots are stretching towards the skies, birds are gathering up twigs to build their nests, and we even shed our jackets one afternoon last week: The march towards spring is gaining momentum! Celebrate the changing seasons with a delicious brunch lineup filled with some of our favorite provisions—from Skagit River Ranch’s all-natural breakfast sausages and farm-fresh eggs to spiced apple butter for spreading on a warm muffin made with Fairhaven Mill cornmeal. Also included: Fresh raisin bread, crisp apple cider from Sauk Farm, cocktail pecans, fresh produce like Cara Cara oranges, Cremini mushrooms and springtime leeks, plus a truly gorgeous gorgonzola dolce cheese. Good morning, indeed!
Here are a few recipe ideas for the week:
Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Apple & Pecan Green Salad with Gorgonzola Dolce
This beautiful salad is light and fresh, a perfect pairing for this week’s brunch fare.
Apple Cider Vinaigrette
Uitilizing both apple cider and apple cider vinegar, as well as shallots and Dijon, this punchy vinaigrette is packed with flavor.
Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.
Gorgonzola & Honey Roasted Potatoes
An interesting, yet classic, Italian combination of sweet and savory.
Cornmeal Muffins
Moist, fluffy, and easy to make from scratch!
Apple & Pecan Green Salad with Gorgonzola Dolce
This beautiful salad is light and fresh, a perfect pairing for this week’s brunch fare.
Ingredients:
4 cups of your favorite spring lettuce greens, washed and patted dry
1 apple, cored and diced
½ cup gorgonzola dolce cheese, cut or crumbled into bite-size chunks
¾ cup cocktail pecans
Apple cider vinaigrette (see recipe)
Method:
1. In a large bowl, combine the greens and apple slices, tossing to mix well.
2. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the gorgonzola dolce cheese and cocktail pecans. Add more dressing and fresh ground pepper to taste, as needed.
Grilled Peach Salad with Marcona Almonds
With peppery arugula and a red wine vinaigrette, this salad would also be incredible tossed with smoked chicken.
Ingredients:
3-4 peaches, pitted and quartered
¼ cup plus 1 tablespoon olive oil
1 clove garlic, minced
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ cup Marcona almonds
3 cups loosely-packed arugula
1 cup crumbled Westward blue cheese
Sea salt and fresh ground pepper
Method:
1. Preheat the grill to medium heat.
2. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for about 2-3 minutes, flesh side down, until peaches are slightly softened and have grill marks.
3. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining ¼ cup olive oil. Season with salt and pepper, as desired.
4. Gently toss the warm peaches in the dressing. Serve over a bed of arugula and sprinkle almonds and blue cheese over the top.
