Challah Bread French Toast

This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Ingredients:
1 large loaf Challah bread
2 eggs
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
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, 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.

Brunch Time Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic Skagit River Ranch breakfast sausage patties, a spinach- and pancetta-packed gratin and beautiful farm-fresh eggs to poach, fry or scramble as you please. Accented by multigrain bread, tangy Greek yogurt, our housemade herb vinaigrette and colorful produce including purple sprouting broccolini, pea shoots, baby pac choi and the first of the ruby-red spring rhubarb, this breakfast is fit for a laidback weekend gathering.

Here are a few recipe ideas for the week:

Poached Eggs Over Braised Spring Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.

Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Rhubarb-Apple Cobbler
A true spring treat—just add a dollop of crème fraîche on top!

Poached Eggs Over Braised Spring Greens on Multigrain Toast

Fantastic for lunch, brunch, a snack or supper!

Ingredients:
4 eggs
4 teaspoons vinegar
1 pound braising greens, such as a combination of this week’s pea shoots, spinach and salad mix
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Multigrain bread, sliced and toasted
Radish and sunflower microgreens, for garnish

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the greens and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.

3. To serve, top a piece of multigrain toast with a hearty helping of greens and a poached egg. Season with salt and pepper, and garnish with microgreens.

Spring in Swing Recipes

All signs point to spring—budding trees in the orchard, cheery daffodils popping out of the soil and the arrival of fresh spring “greenery” from the gardens in the form of asparagus, micro broccoli and rainbow Swiss chard, plus sunflower and pea shoots. Thus, spring fare takes center stage in this week’s basket, with a housemade potato-leek soup, imported pasta and flaky smoked salmon all to help accent the bevy of produce that also includes cauliflower, Koru apples and leeks—so open up our delivery, perhaps nibble a Dick Taylor chocolate bunny as you peruse recipes, and then enjoy all that the season has to offer!

Here are a few recipe ideas for the week:

Smoked Salmon & Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Pasta with Sautéed Spring Greens & Chevre
This incredibly-satisfying pasta is quite versatile: Use any combination of your favorite hearty greens!

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Cara Cara Orange & Fennel Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

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