Brunch Time Recipes

Can you feel it? The tulip shoots are stretching towards the skies, birds are gathering up twigs to build their nests, and we even shed our jackets one afternoon last week: The march towards spring is gaining momentum! Celebrate the changing seasons with a delicious brunch lineup filled with some of our favorite provisions—from Skagit River Ranch’s all-natural breakfast sausages and farm-fresh eggs to spiced apple butter for spreading on a warm muffin made with Fairhaven Mill cornmeal. Also included: Fresh raisin bread, crisp apple cider from Sauk Farm, cocktail pecans, fresh produce like Cara Cara oranges, Cremini mushrooms and springtime leeks, plus a truly gorgeous gorgonzola dolce cheese. Good morning, indeed!

Here are a few recipe ideas for the week:

Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Apple & Pecan Green Salad with Gorgonzola Dolce
This beautiful salad is light and fresh, a perfect pairing for this week’s brunch fare.

Apple Cider Vinaigrette
Uitilizing both apple cider and apple cider vinegar, as well as shallots and Dijon, this punchy vinaigrette is packed with flavor.

Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.

Gorgonzola & Honey Roasted Potatoes
An interesting, yet classic, Italian combination of sweet and savory.

Cornmeal Muffins
Moist, fluffy, and easy to make from scratch!

Cremini Mushroom Scramble

Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Ingredients:
6-8 eggs
1 cup sliced Cremini mushrooms
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper

Method:
1. In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.

2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.

3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.

The Delights of Spring Recipes

Spring has awakened in the garden, and this week’s box is thus filled with a bevy of colorful favorites, from orange carrots, bright chives and light-green leeks to purple sprouting broccoli and rainbow Swiss chard. Enjoy these fresh ingredients alongside herb-kissed focaccia bread and unique black lentils. Also including a plethora of greens, farm-fresh eggs, and bright citrus fruit, this springtime lineup is sure to delight.

Here are a few recipe ideas for the week:

Black Caviar Lentil & Carrot Salad with Mustard Vinaigrette
This salad from the experts at Rancho Gordo is fantastic for lunch all on its own, or served as a side at suppertime.

Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue (or grill pan) for these flavorful cauliflower “steaks”!

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

Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Full of Flavor Recipes

From Daikon radish and earthy Cremini and Shiitake mushrooms to organic beef 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 other such sauté-ready produce as broccolini, Senposai greens and scallions, the colorful box also includes pumpernickel bread and black Dakota popcorn kernels; crack open that bottle of Oregon Pinot Noir and enjoy!

Here are a few recipe ideas for the week:

Garlic-Ginger Beef & 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.

Pickled Daikon Radish with Black Peppercorns
These crisp, zingy radish pickles are great for snacking!

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

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

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s stir fry.

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