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!

Apple Cider Vinaigrette

Utilizing both apple cider and apple cider vinegar, as well as shallots and Dijon, this punchy vinaigrette is packed with flavor.

Ingredients:
1 small shallot, peeled, cored and quartered
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
2 tablespoons apple cider
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground pepper

Method:
1. Purée all the ingredients in a blender, food processor or with an immersion blender in a bowl until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Bring to room temperature before serving if it becomes solid.

Garden Herb Vinaigrette

This flavor-packed vinaigrette is fantastic with both grains and greens.

Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh Italian parsley
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary leaves
2 teaspoons fresh thyme leaves
½ teaspoon fresh Meyer lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.

Rustic Challah Bread, Mushroom & Herb Dressing

Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Ingredients:
1 large loaf challah (about 1 pound)
8 tablespoons (1 stick) unsalted butter, plus more for buttering baking dishes
2 cups yellow onion, diced (from 2 medium onions)
2 cups celery, diced
2 cups wild mushrooms, diced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh sage
1½ teaspoons salt
1 teaspoon fresh ground black pepper
3 cups chicken, turkey or vegetable broth

Method:
1. Preheat the oven to 300° and set an oven rack in the middle position. Butter a 9-by-13-inch baking dish.

2. Cut the challah into 1-inch cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside. Increase the oven temperature to 350°.

3. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.

4. In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).

5. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.

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