The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic Skagit River Ranch breakfast sausage patties, a spinach- and pancetta-packed gratin and beautiful farm-fresh eggs to poach, fry or scramble as you please. Accented by multigrain bread, tangy Greek yogurt, our housemade herb vinaigrette and colorful produce including purple sprouting broccolini, pea shoots, baby pac choi and the first of the ruby-red spring rhubarb, this breakfast is fit for a laidback weekend gathering.
Here are a few recipe ideas for the week:
Poached Eggs Over Braised Spring Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.
Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.
Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
Rhubarb-Apple Cobbler
A true spring treat—just add a dollop of crème fraîche on top!
A true spring treat—just add a dollop of crème fraîche on top!
Ingredients:
4 cups chopped rhubarb
2 cups chopped apple
F&L cobbler crust mix
1 tablespoon butter
1 tablespoon lemon juice
1 cup sugar
3/4 cup milk plus 2 tablespoons
Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the milk, stirring until dry ingredients are just moistened.
2. Bring the 1 cup sugar, rhubarb, apple, and lemon juice to a boil over high heat, stirring constantly. Pour the rhubarb mixture into the baking dish and top with cobbler batter.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or at room temperature.
A simply-stunning topping for this week’s gingerbread loaf, or any holiday pie you have in mind.
Ingredients:
1 cup heavy cream
½ cup crème fraîche
1 tablespoon granulated sugar*
Method:
1. Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
2. Place all of the ingredients in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately.
* Feel free to sub in your favorite sweetener here; our favorites are honey or even a splash of bourbon maple syrup!
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Ingredients:
6 cups blueberries
F&L cobbler crust mix
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
Ground cinnamon or nutmeg (optional)
Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.
2. Bring 1 cup sugar, blueberries and lemon juice to a boil over high heat, stirring constantly. Pour the mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or cool.
