Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and pico de gallo on top!
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
1. Heat the butter or oil in a frying pan over medium heat. Add the chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
From our smoky chili-citrus vinaigrette to drizzle over winter citrus fruit and micro cilantro in a salad to Skagit River Ranch’s famous all-natural chorizo sausages to mix into a frittata, this week’s lineup is sure to spice things up. Blending beautifully with fresh Northwest produce like leeks, scallions and Badger Flame beets, your box also includes fresh pomodoro bread and a ruby-hued Cabernet Sauvignon from Argentina to help it all go down smooth. Enjoy!
Here are a few recipe ideas for the week:
Chorizo Frittata with Cherry Tomatoes, Leeks & Baby Spinach
Serve this satisfying frittata with a dollop of cooling sour cream on top.
Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!
Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Roasted with chili powder and cumin then tossed with micro cilantro and lime juice, these carrots are bursting with zesty flavor.
Cool your palette with this classic curd recipe from Gourmet magazine.
Cozy and comforting, yet fresh and flavorful!
1 pound dried Diana fava beans, rinsed and picked over
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1-2 bay leaves
2 tablespoons olive oil
3-4 links Skagit River Ranch Chorizo sausage
2 leeks, trimmed of root and dark green ends, and finely chopped
Sea salt and fresh ground pepper
1. In a large pot, soak the beans in 4 cups water for at least 6 hours, or up to overnight, until the beans double in size. Drain and rinse.
2. Return beans to the pot and add a fresh 4 cups of water, then bring to a boil. Season with the cumin, chili powder, coriander and bay leaves. Simmer for about 45 minutes, then season generously with salt and pepper and continue to cook another 15-20 minutes, or until beans very tender and have absorbed most of the cooking liquid.
3. Meanwhile, in a sauté pan, heat the olive oil and then add the sausage links and sauté until fully cooked through. Remove from the heat and slice into thin discs. Then, add the leeks to the still-warm pan and sauté until just wilted. Season with salt and pepper and remove from heat.
4. To serve, add a generous helping of beans to a bowl and then top with slices of chorizo and a mound of sautéed leeks.
This classic Mexican dish beautifully showcases our farm-fresh eggs!
4 corn tortillas
½ yellow onion, peeled and diced
1 15-ounce can of crushed tomatoes (or 1-2 very ripe tomatoes)
½ of a 6-ounce jar of diced green Anaheim chiles
½ teaspoon chipotle chile powder
Freshly-chopped cilantro, for garnish
1. To make the sauce, sauté the onions with about a teaspoon of olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. (If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook than canned ones.) Add the chopped green chiles and chipotle chili powder. Bring to a simmer, reduce heat to low, and let the sauce simmer while you prepare the rest of the dish, stirring occasionally. Add salt to taste if needed.
2. To prepare the tortillas, heat a teaspoon of olive oil in another large non-stick skillet on medium high heat, coating the pan with the oil. One by on, heat the tortillas in the pan, a minute or two on each side, until they are heated through and softened. Remove to a plate and cover with foil to keep warm.
3. Using the same skillet, add about 2 teaspoons butter to the pan and heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
4. To serve, spoon a little of the sauce onto a plate. Top with a tortilla, then a fried egg. Top with more sauce and sprinkle with cilantro before serving.
Variation: Try topping each tortilla with cooked and crumbled chorizo sausage for an extra kick!