Smoked Salmon & Leek Frittata

Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Ingredients:
2 tablespoons olive oil
2 medium-large leeks, thinly sliced (white and pale green parts only)
8 large eggs
3 tablespoons minced dill
3 tablespoons minced chives
2 ounces goat cheese, crumbled
4 ounces smoked salmon, flaked
Pinch each of sea salt and fresh ground pepper

Method:
1. Preheat the broiler. Melt the olive oil in a large, oven-proof skillet over medium high heat. Add the leeks and sauté, stirring often, until tender, about 4 minutes.

2. In a medium-sized bowl, whisk together the eggs, herbs, salt, pepper, goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes. Serve warm or at room temperature.

Brunch Time Recipes

Can you feel it? The crocuses are in bloom, daffodils are popping out of the soil and we’ve even shed our jackets an afternoon or two this week: The march towards spring has begun! Celebrate the changing seasons this week with a delicious brunch lineup filled with some of our favorite provisions—from Skagit River Ranch bacon and nutty emmer grain pancake mix to farm-fresh eggs and our own housemade apple butter to slather on your choice of biscuits or scones. Also included: Cinnamon-raisin bread, raspberry smoothies and Big Spoon Roasters’ signature peanut butter kissed with wildflower honey and sea salt.

Here are a few recipe ideas for the week:

Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Emmer Pancakes
Plan on 1 cup of prepared mix yielding six 4-inch pancakes.

Breakfast Scones
These scones are wonderful topped with apple butter.

Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes.

Biscuits

These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Ingredients:
Farm & Larder biscuit mix
¾ cup, plus 1 tablespoon, heavy cream

Method:
1. Preheat oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream to the dry mixture and stir with a fork until the mixture just comes together.

2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Re-roll the scraps, you should be able to get 2 or 3 more biscuits out of it.

3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool. Split and serve with warm sausage gravy over top.

Breakfast Scones

These scones are wonderful topped with apple butter.

Ingredients:
Scone mix
¾ cup, plus 2 tablespoons water

Method:
1. Preheat the oven to 425°. Combine the water and scone mix in a medium bowl. Stir with a spoon until blended. (Dough will be slightly sticky.)

2. Knead dough 5-6 times on a generously floured board, folding dough in half on top of itself each time. Divide dough into 3 pieces. Pat each piece into a 5-inch diameter dome, and cut each dome into 4 wedges.

3. Place the scones on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve scones warm from the oven.

this week's recipes
the delights of spring

farm & garden notes
hi, april

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