Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, smoky chorizo sausage from Skagit River Ranch and a bounty of summer produce to serve alongside, from crisp cabbage and jalapeño pepper to heirloom cherry tomatoes, spicy salad greens and Costata Romanesco zucchini. Also included: Freshly-baked multigrain bread, a crisp French Rosé wine and ripe, juicy Okanogan yellow peaches. Enjoy!

Here are a few recipe ideas for the week:

Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!

Heirloom Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.

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

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.

Southwest Flavor Recipes

Nothing perks up the taste buds quite like the flavors of the Southwest, so enjoy the region’s smoky, spicy style this week with fixings for a build-your-own-taco night: Skagit River Ranch’s signature chorizo sausage, locally-crafted whole-wheat tortillas and both our fresh housemade pico de gallo and Southwest Ranch dressing. Accented by radishes, turnips, avocado, limes and even the first strawberries of the season, plus multigrain bread and farm-fresh eggs, this spectacular lineup will do the Southwest proud.

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 burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and pico de gallo on top!

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.

Charred Scallion Gremolata
This smoky sauce is wonderful slathered on grilled bread.

Autumn Brunch Recipes

Rise and shine, it’s breakfast time! Gather round the table this weekend for a hearty and satisfying brunch starring our farm-fresh eggs, Skagit River Ranch’s chorizo sausage and sweet, nutty pancakes crafted from a locally-made whole-grain mix. Complemented by challah bread and a nicely balanced pinot noir, this week’s box also includes Akane apples, sweet peppers, fingerling potatoes and fragrant herbs—so pour yourself a cup of joe and get cookin’.

Here are some recipe ideas for the week:

Emmer Pancake & Waffle Mix
Plan on 1 cup of prepared mix yielding six 4-inch pancakes, or two 8-inch waffles.

Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes or waffles.

Chorizo Scramble
Try serving this spicy scramble with a dollop of cool crème fraîche on top.

Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Sweet Onion Confit
These buttery-sweet onions are fantastic mixed into scrambled eggs!

Braised Savoy Cabbage with Chorizo

This versatile winter dish adapted from a Alice Waters recipe is delightful tossed with spicy Chorizo or diced bacon.

Ingredients:
1 large (or 2 small) Savoy cabbages
2 tablespoons olive oil
1 onion, peeled and diced
2 garlic cloves, chopped
1 bay leaf
½ cup white wine
½ cup chicken broth or water
½ pound Chorizo sausage, cooked and crumbled into bite-size pieces
Sea salt and fresh ground pepper

Method:
1. Remove the tough outer leaves of the cabbage and cut the heads in half, then into quarters. Cut out the cores and cut the quarters into thick slices. Season with salt and pepper.

2. Heat olive oil in a heavy pan. Add onions and cook over medium heat for about 7 minutes, or until soft. Add bay leaf, garlic and a dash more salt. Cook for another minute and then stir in cabbage and white wine.

3. Cover and cook until the wine is mostly evaporated, about 8 minutes. Add chicken broth or water and bring liquid to a boil. Turn down to a simmer, cover the pan and cook for about 15 minutes until cabbage is tender, stirring two or three times during cooking. Add in crumbled Chorizo sausage, and season to taste with salt if needed.

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