dressing | Farm & Larder

Tahini-Lemon Dressing

Nutty, creamy, and a little zippy from the lemon, this dressing is incredibly versatile.

Ingredients:
1 medium garlic clove, minced
¼ cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil
Salt and red pepper flakes to taste

Method:
1. Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning (don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots).

Good Morning Recipes

Rise and shine, it’s brunch time: Break your fast with this week’s lineup of favorites, from organic sausages and cinnamon-raisin bread to sweet and nutty organic cracked farro porridge and of course, fresh eggs from our flock of heritage breed laying hens. Spring is really starting to sing in the gardens, too, as you’ll also find fresh asparagus, pea and sunflower shoots, ruby-red rhubarb, turnips and Japanese Misome greens all in your box, as well as fragrant herbs and Belgian endive. Good morning, indeed!

Here are a few recipe ideas for the week:

Asparagus & Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!

Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata.

Rhubarb-Apple Cake with Almonds
A great baking project for an afternoon at home.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

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.