Smoked Salmon & Leek Frittata

Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Ingredients:
2 tablespoons olive oil
2 medium-large leeks, thinly sliced (white and pale green parts only)
8 large eggs
3 tablespoons minced dill
3 tablespoons minced chives
2 ounces goat cheese, crumbled
4 ounces smoked salmon, flaked
Pinch each of sea salt and fresh ground pepper

Method:
1. Preheat the broiler. Melt the olive oil in a large, oven-proof skillet over medium high heat. Add the leeks and sauté, stirring often, until tender, about 4 minutes.

2. In a medium-sized bowl, whisk together the eggs, herbs, salt, pepper, goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes. Serve warm or at room temperature.

Weekend Brunch Recipes

Rise and shine! Gather around the table this weekend and rid yourself of the rainy day blues with a satisfying meal featuring such housemade provisions as apple cake mix with walnuts and cranberries, crunchy pickled carrots and freshly-made apple butter to slather on toasted multigrain bread. Complemented by other brunch-ready ingredients such as smoked salmon, Italian Prosecco and, of course, farm-fresh eggs, this week’s box also includes Cara Cara oranges, McIntosh apples and a truly-special new variety of beet—so pour yourself a mimosa and enjoy!

Here are a few recipe ideas for the week:

Smoked Salmon & Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by apples, cranberries and a sweet-savory dressing.

Parmesan-Roasted Cauliflower
This fragrant and flavorful cauliflower is also wonderful served over pasta.

Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

Roasted Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted multigrain bread.

F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes!

Smoky Italian Red Pepper & Eggplant Salsa

This smoky salsa is a wonderful boost for burgers, sausages and more.

Ingredients:
2 Italian red peppers
1 Italian eggplant
2 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, chopped
1 Piment d’Espellete pepper, minced
1 teaspoon sugar
½ teaspoon sea salt
1 tablespoon freshly-squeezed lemon juice
1 small bunch fresh cilantro, chopped
2 tablespoons freshly chopped dill

Method:
1. Roast the eggplant and peppers directly over the flame of a gas burner, or put under a preheated broiler, turning frequently, until completely blackened and soft. Place in a large bowl, cover with plastic wrap and allow to sweat for about 10 minutes. Then, remove and peel off all blackened skin and discard. Remove stems and seeds from bell pepper and chop finely; cut stem off eggplant and chop finely.

2. Heat 1 tablespoon oil in a skillet, add onion and garlic, and sauté for about 5 minutes until soft. Transfer to a large bowl and add bell peppers, eggplant, the remaining oil, chile pepper, sugar, salt, lemon juice, cilantro and dill, and mix well.

Stewed Romano Beans with Tomatoes

Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Ingredients:
1½ pounds fresh yellow Romano beans, trimmed and cut in 2- to 3-inch lengths
1 cup grated or chopped peeled tomatoes (about 3/4 pound)
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
2 large garlic cloves, minced
¼ cup chopped fresh dill
Sea salt and fresh ground pepper
Feta cheese for topping
Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)

Method:
1. Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.

2. Stir in Romano beans, tomatoes and half the dill. Add ½ cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.

3. Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.

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