Soup’s On Recipes

What a snowy week it has been! As the flakes turn to raindrops, we’ve got an incredibly-satisfying menu of warm and cozy favorites to help ward off any pervading winter chill: Housemade French lentil soup crafted from seasonal veg, smoky pancetta and our own chicken stock, Gruyère cheese bread to serve alongside, and all the ingredients to make your own buckwheat crêpes with earthy mushroom filling. Also included: A beautiful bounty of greens fit for braising, both our signature citronette dressing and crème fraîche, as well as produce like red beets, Mokum carrots, Black Spanish radishes and a medley of crisp apples.

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start playing with your favorite fillings. This week, we’ve given you our earthy mushroom filling to try!

Radicchio Salad with Cara Cara Oranges & Shaved Black Radish
This lovely salad is sure to brighten up even the gloomiest gray day.

Braised Greens
These tender greens are a great side dish.

Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.

European-Style Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.

Full of Flavor Recipes

From pungent black radishes and earthy Cremini and Shiitake mushrooms to organic pork and a vibrant, locally-crafted hot pepper sauce, this week’s lineup is chock-full of flavor—and just waiting for you to toss together in a stir-fry. Accented by such sauté-ready produce as broccolini, cabbage, carrots and scallions, as well as fragrant herbs and salad mix, the colorful box also includes fresh Pain au Levain bread, our housemade granola and signature chicken stock; enjoy!

Here are a few recipe ideas for the week:

Garlic-Ginger Pork & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.

Black Radish Salad with Cabbage & Cara Cara Oranges
An excellent side salad to this week’s flavorful stir-fry!

Cara Cara Orange & Fennel Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Braised Turnips & Carrots
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Meyer Lemon-Garlic Kale Salad

Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Ingredients:
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
⅓ cup Meyer lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
Sea salt

Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.

2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.

3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.

Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—crunchy radishes, milky turnips and a bevy of fresh citrus—while looking forward to summer with the likes of crisp baby Romaine lettuce and fresh garden herbs. Take these and then have fun experimenting in the kitchen with all the additional provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausage patties, whole barley, housemade pear butter, Gruyère cheese bread and both chicken and duck eggs to scramble, poach or fry as you please!

Here are a few recipe ideas for the week:

Sausage, Potato & Arugula Breakfast Frittata
Flecked with savory sausage, potato rounds and peppery arugula, this baked dish is a real winner.

Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.

Grapefruit, Lime & Mint Yogurt Parfaits
These luscious and light parfaits are an excellent accompaniment to brunch fare!

Charred Green Onion Gremolata
This smoky sauce is amazing spooned over poached or fried duck eggs.

Citrus-Fennel Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit, blood orange and Cara Cara oranges!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

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