A Mother’s Love Recipes

Show Mom some love this weekend with a fresh and easy lineup highlighted by new spring produce such as Little Gem lettuce, asparagus, fragrant tarragon and Pink Beauty radishes, as well as house favorites like Challah bread, farm-fresh eggs and our own tomato soup. Serve up these seasonal beauties alongside a lineup of sampler-ready bites—think: Crisp flatbreads kissed with sel gris, country-style terrine, pickled heirloom blueberries and raclette cheesewhile Mom sits back and relaxes with a glass of crisp Rosé wine. To Mom!

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.

Pea Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.

Buttered Radishes
These dipped radishes make for a wonderful starter or snack!

Lemon-Tarragon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Cara Cara Orange Compote

Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.

Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy

Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.

2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.

Breakfast Scones

These scones are wonderful topped with apple butter.

Ingredients:
Scone mix
¾ cup, plus 2 tablespoons water

Method:
1. Preheat the oven to 425°. Combine the water and scone mix in a medium bowl. Stir with a spoon until blended. (Dough will be slightly sticky.)

2. Knead dough 5-6 times on a generously floured board, folding dough in half on top of itself each time. Divide dough into 3 pieces. Pat each piece into a 5-inch diameter dome, and cut each dome into 4 wedges.

3. Place the scones on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve scones warm from the oven.

Tex-Mex Breakfast Recipes

Nothing perks up the taste buds quite like the flavors of the Southwest—enjoy the region’s signature smoky-spicy flavors this week for breakfast with fixings like Skagit River Ranch’s signature chorizo sausage, our cream biscuit mix and farm-fresh eggs, plus dried Guajillo and New Mexico chilis. Accented by Pain au Levain bread, F&L housemade granola and Dutch Hollow Dulcet cheese from Beecher’s, this lineup is sure to provide a satisfying start to your day.

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Chorizo Frittata with Cherry Tomatoes & Baby Lacinato Kale
Serve this satisfying frittata with a dollop of cooling sour cream on top.

Chili-Roasted Potatoes, Bell Peppers & Sweet Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Baby Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on our cream biscuits.

this week's recipes
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