Red Cabbage-Fennel Slaw with Cilantro

This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Ingredients:
1 small head green cabbage, cored and very thinly sliced
2 baby fennel bulbs, trimmed of fronds, cored and very thinly sliced
2-3 carrots, coarsely grated
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
½ cup milk
Juice from 1 lime or lemon
Fresh ground pepper and salt to taste

Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with milk and lime juice. Season to taste with fresh ground pepper.

2. In a separate bowl, combine cabbage, fennel, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.

Moroccan Beet Salad

Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.

Ingredients:
6 golden beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed

Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.

2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.

3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.

Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, locally-made, hand-pressed tortillas and Samish Bay queso fresco cheese. Top your tacos with a flavorful, lime-kissed cucumber slaw (see recipes for details!), serve with a side of smoky beans or cilantro-lime rice, pour yourself a mojito—and you’ve got the makings of a Southwestern-style feast. Also included: Multigrain bread, farm-fresh eggs and seasonal produce like pea shoots, carrots and parsnips, plus Mexican chocolate and vanilla bean marshmallows to help you craft a delicious baked apple dessert. Enjoy!

Here are a few recipe ideas for the week:

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

Smoky Southwestern Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later.

Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.

Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack, or try dusting them with a little taco seasoning for a Tex-Mex twist!

Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows
A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.

Cilantro-Lime Rice

A fantastic side to tacos, enchiladas and more.

Ingredients:
2 tablespoons extra virgin olive oil
1½ cups basmati long grain white rice
1 clove garlic, minced
2¼ cups water
1 teaspoon salt
Zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro, leaves and tender stems

Method:
1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook a minute more.

2. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer. Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.

3. Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with the chopped cilantro.

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