Good Morning Recipes
We’re back, and just in time for brunch, too: Cuddle up in some sweatpants, put on a pot of coffee and perk up your taste buds with this week’s selection of farm-fresh brunch fare. Featuring such highlights as organic breakfast sausages from Skagit River Ranch, freshly-baked Challah bread, Mille prosecco, locally-roasted coffee, and both farm-fresh eggs from our heritage breed hens and rich duck eggs, this delivery also includes fingerling potatoes, a wealth of citrus fruit, garden-grown herbs and two delightful cheeses from our creamery. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, berry jam, or confectioners’ sugar.
Duck Egg Frittata
Packed with fingerling potatoes, braised greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Meyer Lemon, Valencia Orange & Kumquat Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.
Challah Bread French Toast
This lovely and light French toast is wonderful topped with syrup, berry jam, or confectioner’s sugar.
Ingredients:
1 large loaf Challah bread
2 eggs
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
½ teaspoon smoked cinnamon
1 tablespoon honey
½ teaspoon salt
Unsalted butter
Vegetable oil
Method:
1. Preheat the oven to 250°.
2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, smoked cinnamon, honey and salt. Slice the Challah in ¾-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed.
Duck Egg Frittata
Packed with fingerling potatoes, braised greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Ingredients:
6 duck eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 cups braising greens, torn into bite-sized pieces as needed
1 clove garlic
½ cup grated Grana-style cheese
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet, season with salt and pepper, and then sauté for about 6 to 8 minutes, until tender but firm. Remove from the skillet. Add another tablespoon of oil, then add the greens. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season with salt and pepper. Remove from the skillet.
3. In a medium bowl, beat together the eggs, cheese and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer at the bottom. Top with the greens and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to the oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
Holiday Brunch
Take a break from the holiday hustle and bustle this week by lingering over a warm and cozy brunch that stars smoky, locally-sourced bacon, fresh German stollen and cinnamon-raisin breads, farm-fresh eggs, and crisp Honeycrisp apple cider. This lovely lineup also includes such seasonal favorites as Brussels sprouts, D’Anjou pears, Lady apples and beautiful braising greens, as well as a trio of dreamy delights from our own creamery—herbed fromage blanc, compound butter and silky crème fraîche. Pour yourself a hot cup of coffee, break out the breakfast skillet, and enjoy!
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.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Bacon & Leek Scramble
This hearty scramble will fill you up to start your day.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with Bibb lettuce.
