A Taste of Tex-Mex Recipes

This week’s sunny forecast is well complemented by an equally bright lineup of Tex-Mex and summer favorites: Enjoy spicy chorizo sausage, Peruvian Mayocoba beans, spicy jalapeño peppers from Skagit County and locally-crafted, hand-pressed tortillas for taco night, as well as crunchy snap peas, cilantro, green cabbage, mixed summer squash, baby fennel, and more finds from the garden to incorporate into summery sides. Also found in your box: Farm-fresh eggs, garlic scapes and a sweet market bouquet of blooms. Here’s to good weather—and great eating!

Here are a few recipe ideas for the week:

How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!

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

Chorizo Frittata
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!

Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.

Chorizo Frittata

This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!

Ingredients:
8 eggs
½ pound chorizo sausage
½ cup chopped leeks, white and light green parts only
½ cup chopped green onions
2 cups hearty greens, such as kale, washed, greens removed of any tough ribs and roughly chopped
2 cups cherry tomatoes
½ cup milk
1 cup crumbled cotija or queso fresco cheese
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375º.

2. Cook the chorizo sausage in a large ovenproof skillet until done, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and green onions and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant. Add in the cherry tomatoes and greens and cook until the greens are just wilted, then remove from the heat.

3. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk and ½ cup of the cheese, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.

4. Top the frittata with the remaining ½ cup cheese and then bake for 25-30 minutes, or until a knife inserted into the center comes out clean. Serve warm.

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.

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.

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