Spring Brunch Recipes
Wake up to the fresh flavors of spring with a delivery highlighted by Skagit River Ranch breakfast sausages, cinnamon-raisin bread, duck eggs and lovely, lilac-hued chive blossoms. This lineup is sure to delight any diner at your table, also including the first of the cherry tomatoes, our own lemon-caper dressing to drizzle over roasted cauliflower and pungent herbs like thyme, oregano and even lovage, the stems of which make perfect straws for homemade Bloody Marys (see recipes for details). Cheers!
Here are a few recipe ideas for the week:
Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!
Cherry Tomato Salad with Chives & Lemon
This incredibly-fresh salad should be made right ahead of serving.
Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Sautéed Broccoli Raab
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.
Oven-Roasted Cauliflower
Tossed with our bright lemon-caper dressing, this recipe courtesy of Emeril Lagasse is a snap to make.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with roasted fingerling potatoes for brunch.
Fresh Flavors Recipes
Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as asparagus, French tarragon, Little Gem lettuce and microgreens. Also featuring fresh lemon-pepper linguine, locally-foraged morel mushrooms and smoked salmon, plus rich and silky duck eggs and even a coffee-kissed butter, immerse yourself in the kitchen with a glass of wine and enjoy this plethora of seasonal favorites.
Here are a few recipe ideas for the week:
Lemon-Pepper Pasta with Smoked Salmon & Asparagus
Bright with the flavors of lemon and smoked salmon, this pasta is a light and lovely lunch dish!
Poached Duck Eggs over Asparagus & Morel Mushrooms
This elegant presentation is sure to wow any dinner guest.
Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!
Charred Spring Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.
Tarragon-Lemon Aioli
This bright aioli is fantastic served with grilled asparagus!
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Spring Favorites Recipes
Leeks to radishes, peppery greens to beautiful chive blossoms, this week’s box celebrates some of our favorite flavors of spring, alongside such delicious accoutrements as fresh, creamy chevre cheese, sweet Challah bread and brown sugar-kissed Lummi Island smoked salmon. Also included in this springtime lineup are our own apricot preserves, a French red wine and a bevy of bright herbs ranging from salad burnet to mint, plus Skagit Valley tulips to brighten your home. Enjoy!
Here are a few recipe ideas for the week:
Goat-Cheese Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!
Oven-Roasted Cauliflower
Tossed with garlic, olive oil and lemon juice, this recipe courtesy of Emeril Lagasse is a snap to make.
Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
Mustard Greens Pesto
Brilliantly green, this mustard greens pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!
Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Ingredients:
1 pound spring salad mix
1 bunch baby beets, scrubbed and trimmed of greens
¼ cup crumbled blue cheese
Sea salt and fresh ground pepper
Minced chive blossoms
For vinaigrette:
¾ cup olive oil
¼ cup chive blossom vinegar (see recipe)
2 cloves garlic, minced
Sea salt and fresh ground pepper
Method:
1. To roast beets, preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt and freshly ground black pepper. Add the water to the pan and cover with foil. Roast the beets until they are tender, approximately 45 minutes to 1 hour. Let them cool until just warm enough to handle. Use a towel to gently rub off the skin (this is much easier when they are still warm). Cut into bite-sized pieces.
2. To prepare the vinaigrette, whisk together the olive oil, chive blossom vinegar and garlic, plus sea salt and pepper to taste, in a small bowl until combined.
3. In a large salad bowl or serving tray, arrange washed salad greens, then top with beets. Drizzle with chive blossom vinaigrette, then top with crumbled cheese, chive blossoms and a few grinds of pepper.
