Taco Time Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, and hand-pressed, wholegrain tortillas. Top your tacos with garden-grown cilantro, a squeeze of lime, and a sprinkling of smoky chili powder, whip up a side of organic Painted Pony beans, and you’ve got all the makings of a feast to celebrate Cinco de Mayo on Sunday. Also included: Cinnamon-raisin bread, farm-fresh eggs, crisp spring greens, creamy Greek yogurt and juicy mandarin oranges. Enjoy!
Here are a few recipe ideas for the week:
Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and hot sauce on top!
Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Charred Red Spring Onion Gremolata
This beloved sauce is wonderful spooned atop tacos, too!
Mojito Cocktail
Crafted with fresh mint and lime, this is the ultimate pairing for this week’s spicy fare.
Taco Time Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and organic, locally-crafted whole wheat tortillas. Top your tacos with some chopped yellow onion, fresh microgreens, a few cilantro springs and a squeeze of Makrut lime—plus a spoonful of locally-made chunky salsa—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, corn muffins, farm-fresh eggs, our signature beef stock, housemade potato chips, Cara Cara oranges and smoky-sweet Guajillo chili powder. Enjoy!
Here are a few recipe ideas for the week:
Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.
Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, scattered atop tacos or mixed into scrambled eggs all week long!
Taco Time Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and hand-pressed, wholegrain tortillas. Top your tacos with garden-grown scallions, radishes and chopped papalo herbs, plus a spoonful of locally-made chunky salsa—or one of your own making with this week’s tomatillos—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, farm-fresh eggs, crisp salad greens, a trio of smoky-spicy peppers and a medley of tomatoes, plus limes and beautiful white donut peaches. Enjoy!
Here are a few recipe ideas for the week:
Avocado-Radish Slaw
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s tacos.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
Mojito Cocktail
The ultimate summer refresher, crafted with fresh Mojito mint and lime.
Taco Night Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, Mayocoba yellow beans, hand-pressed, wholegrain tortillas and Samish Bay queso fresco cheese. Top your tacos with garden-grown scallions and cilantro, plus a spoonful of locally-made chunky salsa, and you’ve got the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, dried Guajillo chiles, farm-fresh eggs, crisp salad greens and lemon, lime, and blood orange citrus fruits. Enjoy!
Here are a few recipe ideas for the week
Blood Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Red Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.
