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.
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!
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.
This bright condiment is delicious served over white fish like halibut, swordfish or cod.
1 pint kiwi berries, sliced in half
½ avocado, cut into cubes
1 tablespoon red onion, minced
1 tablespoon cilantro, chopped
Juice of ½ of a lime
½ tablespoon honey
Sea salt and freshly ground pepper, to taste
1. Combine kiwis, avocado, red onion and cilantro in a small bowl.
2. Whisk together lime juice, honey, salt & pepper in another small bowl and pour over salsa. Toss gently to combine and reserve until ready to use.
This smoky salsa is a wonderful boost for burgers, sausages and more.
4-6 Jimmy Nardello red peppers
1 Italian eggplant
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, chopped
1 teaspoon sugar
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
1 small bunch fresh cilantro, chopped
2 tablespoons freshly chopped dill
1. Roast the eggplant and the peppers directly over the flame of a gas burner, or put under a preheated broiler, turning frequently, until completely blackened and soft. Place in a large bowl, cover with plastic wrap and allow to sweat for about 10 minutes. Then, remove and peel off all blackened skin and discard. Remove stems and seeds from the peppers and chop finely; cut stem off eggplant and chop finely.
2. Heat 1 tablespoon oil in a skillet, add shallots and garlic, and sauté for about 3 minutes until soft. Transfer to a large bowl and add the peppers, eggplant, the oil, sugar, salt, lemon juice, cilantro and dill, and mix well.
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.
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
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.