Soup’s On Recipes
What a snowy week it has been! As the flakes turn to raindrops, we’ve got an incredibly-satisfying menu of warm and cozy favorites to help ward off any pervading winter chill: Housemade French lentil soup crafted from seasonal veg, smoky pancetta and our own chicken stock, Gruyère cheese bread to serve alongside, and all the ingredients to make your own buckwheat crêpes with earthy mushroom filling. Also included: A beautiful bounty of greens fit for braising, both our signature citronette dressing and crème fraîche, as well as produce like red beets, Mokum carrots, Black Spanish radishes and a medley of crisp apples.
Here are a few recipe ideas for the week:
Buckwheat Crêpes
Once you perfect the technique here, start playing with your favorite fillings. This week, we’ve given you our earthy mushroom filling to try!
Radicchio Salad with Cara Cara Oranges & Shaved Black Radish
This lovely salad is sure to brighten up even the gloomiest gray day.
Braised Greens
These tender greens are a great side dish.
Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
European-Style Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.
Feels Like Fall Recipes
Crisp apples, sweet-and-mellow pears, vibrant peppers and more: Fall is officially here! As the weather starts to cool, the farmhouse kitchen is heating up as we incorporate this bounty of produce into dishes indicative of this culinary-friendly season. Tie on an apron and get started in your own kitchen this week with ingredients for a cozy autumn brunch: Certified-organic buckwheat flour for incredible crêpes, both Snohomish Bakery granola and cinnamon-raisin bread, smoky bacon and farm-fresh eggs, plus Italian prosecco and a quartet of locally-crafted cocktail shrubs—cheers to fall!
Here are a few recipe ideas for the week:
Buckwheat Crêpes
Once you perfect the technique here, start playing with your favorite fillings. This week we suggest a helping of cinnamon-kissed orchard fruit, quince-ginger compote or savory bacon!
Sautéed Fall Orchard Fruit
Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.
Quince-Ginger Compote
Another fantastic filling option for this week’s crêpes.
Roasted Potatoes, Peppers & 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.)
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
Slow-Roasted Celery
This unexpected side is sure to be a new favorite.
Culinary Adventures Recipes
For many of us, more time at home has meant more time experimenting in the kitchen, and this week’s box is full of fresh new ingredients for you to play with: Try your hand at homemade crêpes crafted from Fairhaven Mill’s certified-organic buckwheat flour; poach some local duck eggs to serve with spring asparagus and a light chive-lemon aioli; and, end things on a sweet note with all the ingredients for a traditional-style Italian torta filled with our own cherry-plum jam. Also included: Pain au Levain bread; a refreshing French Rosé and other favorites like Cremini mushrooms, Granny Smith apples and a mix of braising greens.
Here are a few recipe ideas for the week:
Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using that glorious spring asparagus along with a Grana-style cheese!)
Poached Duck Eggs over Asparagus with Lemon-Tarragon Aioli
Serve this elegant dish with toasted Pain au Levain bread to sop up those delicious runny egg yolks!
Lemon-Chive Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Italian Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.
