Spring Brunch Recipes

Wake up to the fresh flavors of spring with a delivery highlighted by Skagit River Ranch breakfast sausages, cinnamon-raisin bread, duck eggs and lovely, lilac-hued chive blossoms. This lineup is sure to delight any diner at your table, also including the first of the cherry tomatoes, our own lemon-caper dressing to drizzle over roasted cauliflower and pungent herbs like thyme, oregano and even lovage, the stems of which make perfect straws for homemade Bloody Marys (see recipes for details). Cheers!

Here are a few recipe ideas for the week:

Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!

Cherry Tomato Salad with Chives & Lemon
This incredibly-fresh salad should be made right ahead of serving.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Sautéed Broccoli Raab
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.

Oven-Roasted Cauliflower
Tossed with our bright lemon-caper dressing, this recipe courtesy of Emeril Lagasse is a snap to make.

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with roasted fingerling potatoes for brunch.

Preserved Meyer Lemon Vinaigrette

This bright vinaigrette is extremely versatile; try it on greens, vegetables or fish!

Ingredients:
1 tablespoon diced preserved lemon
1 teaspoon freshly-chopped chives
1 teaspoon sugar
½ teaspoon salt
¼ cup Champagne vinegar
⅔ cup olive oil
Fresh ground pepper, to taste.

Method:
1. Whisk together all ingredients in a small bowl. Check for seasoning and add additional ground pepper, as needed.

Sugar Snap Pea Salad with Radishes & Mint

This wonderful springtime salad gets an extra flavor boost courtesy of crunchy radish slices and zingy lemon zest.

Ingredients:
1 cup crème fraîche or Greek yogurt
¼ cup lemon juice, plus the zest of 1 lemon
2 tablespoons freshly-chopped mint
½ bunch radishes, trimmed of greens, washed and thinly-sliced into rounds
1 pound sugar snap peas, trimmed and halved
Sea salt and fresh ground pepper

Method:
1. Whisk together the crème fraîche, lemon juice and fresh mint. Season with salt and pepper to taste.

2. Fold in the radishes and snap peas, and then garnish the salad with the lemon zest. Refrigerate for 1-2 hours before serving.

A Taste of Home Recipes

With seasonal produce favorites like radishes, sugar snap peas and purple sprouting broccoli, plus our signature chicken stock and housemade apricot jam, this week’s lineup not only delivers the freshest flavors of spring, but also includes an exciting new taste of home: Small-batch, locally-grown and milled flour from right here in the Pacific Northwest. Have fun experimenting in the kitchen with this stone-ground, heirloom wheat flour, and also enjoy fresh pumpernickel bread, micro-green sunflower shoots and beautiful Shiitake mushrooms, all to help you enjoy the best the Northwest has to offer.

Here are a few recipe ideas for the week:

Sugar Snap Pea Salad with Crème Fraîche Vinaigrette
This wonderful springtime salad gets an extra flavor boost courtesy of crunch radish slices and zingy lemon zest.

Cabbage Salad with Radish & Turnip
A bright twist on classic coleslaw!

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Spring Vegetable Rice Soup
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.

Braised Savoy Cabbage
This versatile dish from Alice Waters is delightful served by itself or mixed with sliced boiled potatoes or crispy bacon.

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