Spring Brunch Recipes

Wake up to the fresh flavors of spring with a delivery highlighted by Skagit River Ranch breakfast sausages, cinnamon-raisin bread, duck eggs and lovely, lilac-hued chive blossoms. This lineup is sure to delight any diner at your table, also including the first of the cherry tomatoes, our own lemon-caper dressing to drizzle over roasted cauliflower and pungent herbs like thyme, oregano and even lovage, the stems of which make perfect straws for homemade Bloody Marys (see recipes for details). Cheers!

Here are a few recipe ideas for the week:

Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!

Cherry Tomato Salad with Chives & Lemon
This incredibly-fresh salad should be made right ahead of serving.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Sautéed Broccoli Raab
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.

Oven-Roasted Cauliflower
Tossed with our bright lemon-caper dressing, this recipe courtesy of Emeril Lagasse is a snap to make.

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with roasted fingerling potatoes for brunch.

Peach Season Recipes

recipes-aug-6-2015-archived

With a delicate, fragrant aroma and juicy, tender flesh, the peach is a cornerstone of late summer dining and we’re celebrating the stone fruit in all its glory. With a beautiful selection of produce ranging from bicolor corn and heirloom tomatoes to zesty limes, plus flavorful smoked chicken, pumpernickel bread and delicate quail eggs, this week’s lineup is bright and summer-fresh—shake up a fruity cocktail with Lime basil simple syrup, slice up a peach and enjoy!

Here are a few recipe ideas for the week:

Peach Nectar Cocktail with Lime Basil Syrup
Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Grilled Peach Salad with Blue Cheese
With peppery arugula and a red wine vinaigrette, this salad would also be incredible tossed with smoked chicken.

Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.

Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.

Peach Nectar Cocktail with Lime Basil Syrup

Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.

Ingredients:
2-3 ripe peaches, chilled
1-2 tablespoons Farm & Larder Lime basil simple syrup
2 cups sparkling mineral water
Vodka, to taste
Sliced lime wedges
Additional peach slices for garnish

Method:
1. Chop and pit the peaches, then place in a high speed blender or food processor along with about 1 tablespoon of the simple syrup. Purée until uniform, about 45 seconds to a minute. Check for sweetness, and add more simple syrup as desired. Pour mixture through a fine mesh sieve into a pitcher. Use a spoon to press out all the juice from peach pulp. Discard pulp.

2. Assembling one drink at a time, pour a ratio of one part peach purée and one part mineral water, leaving a bit of room at the top of the glass for a splash of vodka. Stir in vodka to taste. Top off with a squeeze of fresh lime and garnish with a slice of peach.

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