Sautéed Spring Greens with Garlic
Kissed with garlic and red pepper flakes, these greens add fresh, flavorful appeal to this week’s polenta.
Ingredients:
2 large bunches of your choice greens (Swiss chard, collard greens or any other spring greens)
1 tablespoon olive oil
4 garlic cloves, crushed
1 tablespoon sherry vinegar or apple cider vinegar
Pinch red pepper flakes
Sea salt
Method:
1. Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop.
2. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between.
3. Stir in vinegar and salt. Cover. Cook until just tender, 3-10 minutes, depending on the type of greens and your preference.
Weekend Breakfast Recipes
Put on the coffee pot, pull out a skillet and wake up to this week’s box of farmhouse favorites—with our housemade hotcake mix, barrel-aged maple syrup from Woodinville Whiskey Co. and organic sausage, plus beautiful strawberry preserves, a crisp Prosecco and farm-fresh eggs, it has everything you need to whip up a hearty breakfast for family and friends. Good morning!
Here are a few recipe ideas for the week:
Hazelnut Hotcakes
Crafted from toasted hazelnut flour and hearty whole-grains, our signature mix produces one satisfying flapjack!
Scrambled Eggs with Pepperoncini Asiago
Infuse your morning eggs with a spicy kick courtesy of this pepperoncini-kissed cheese.
Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.
Collard Greens & Sausage
A delightful twist on the classic, this comforting dish is flavored with fresh garlic, onion and breakfast sausage.
Collard Greens & Sausage
A delightful twist on the classic, this comforting dish is flavored with fresh garlic, sweet onion and breakfast sausage.
Ingredients:
1 bunch collard greens, washed and patted dry, stems removed
6 links breakfast sausage
2 tablespoons olive oil
1 sweet onion, diced
2 cloves garlic
2 cups chicken broth
Sea salt and fresh ground pepper
Method:
1. Heat oil over medium heat in large skillet. Add onion and sausage and cook until onion is soft and translucent and sausage is browned.
2. Add garlic, greens, and broth, stirring to combine all ingredients.
3. Turn down heat to medium-low, cover, and simmer for about 15 minutes, until greens are nice and soft. Season with salt and pepper to taste.
Cajun Spice Recipes
From sweet cornbread and honey butter to red beans and rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including Daikon radish, leek and carrot. The boldly-assertive menu also features a robust Spanish red wine, nutty whole grain loaf and hearty Collard greens to serve alongside these Cajun favorites.
Here are a few recipe ideas for the week:
Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Pickled Radishes with Black Peppercorn
These crisp, zingy radish pickles are great for snacking!
Sautéed Collard Greens with Garlic
Quick sautéing these greens with garlic balances out the vegetable’s inherent bitterness.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish to this week’s red beans and rice.
