Chorizo Scramble

Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!

Ingredients:
8 eggs
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

Method:
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.

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.

Paella Party Recipes

Cucumbers! Zucchini! Fava Beans! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest, especially after this past week’s (intense!) heat. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with traditional Valenciano rice and spicy chorizo sausage. Also featuring cinnamon-raisin bread, Fairhaven Mills cornmeal, Marcona almonds and farm-fresh eggs, this summery lineup is fit for a 4th of July crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!

Here are a few recipe ideas for the week:

Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s risotto and dip recipes.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Red Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

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