Springtime Brunch Recipes

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The flavors of spring continue to delight, this week in a produce-packed brunch featuring our whole grain hotcakes topped with smooth salted caramel syrup or locally-made peanut butter, organic breakfast sausages and a dozen eggs to fry, poach or scramble as you please. Accented by imported flake sea salt, moist cinnamon raisin bread and colorful produce including Cara Cara oranges, fava leaves and red spring onions, this breakfast is fit for a leisurely gathering—complete with fresh-cut tulips for the table.

Here are a few recipe ideas for the week:

Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying flapjack!

Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s whole grain hotcakes.

Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.

Sausage, Potato & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.

Sautéed Fava Greens with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.

Rosemary Roasted Potatoes

Flecked with fragrant rosemary, this lovely recipe from Ina Garten can be enjoyed for dinner, and then re-warmed for breakfast the next day!

Potato Mash with Leek Confit

This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.

Summer Preview Recipes

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As temperatures warm and sunlight continues to grace our wooded enclave, spring has reached the pinnacle as it begins the transition into glorious summer. This week’s box takes advantage of both seasons with an array of Northwest flavors ranging from Alder wood-smoked salmon lox and a lemony quinoa salad to garden produce like pungent herbs and spicy, robust salad greens. Set out these seasonal favorites alongside fresh pumpernickel loaf, crisp white wine and our own Labneh cheese to pair with pickled pearl onions. To sunshine!

Here are a few recipe ideas for the week:

Grilled Asparagus & Potatoes with Lemon Vinaigrette
Tossed with fresh parsley and lemon vinaigrette, this spring side boasts a lovely smokiness from the grill.

Braised Fava Greens with Roasted Turnips
The tender, succulent greens are lovely simply sautéed in butter and topped with roasted turnips.

Marinated Labneh with Lemon & Herbs
Flecked with herbs and drizzled in olive oil, this creamy cheese is a wonderful appetizer; just pair with smoked salmon, fresh bread or crackers.

Dandelion Greens with Butter-Poached Radishes
This earthy salad is beautiful, topped with buttery radishes.

Braised Fava Greens with Roasted Turnips

The tender, succulent greens are lovely simply sautéed in butter and topped with roasted turnips.

Ingredients:
1 bunch fava greens
1 pound Hakeuri turnips, washed, scrubbed and cut into 1-inch pieces
¼ cup olive oil
2 tablespoons butter
Sea salt and fresh ground pepper
Freshly-squeezed lemon juice

Method:
1. Preheat oven to 400°. In a large baking sheet, toss turnips with olive oil and season with salt and pepper. Transfer to oven and roast until tender and golden, about 20 to 25 minutes.

2. Meanwhile, thoroughly clean greens, trimming of any tough stems.

3. Heat a large sauté pan over high heat. Once warm, add butter to melt, then add in greens. Cook, stirring occasionally, until greens are wilted about 3 minutes.

4. Remove from heat, season with salt and a squeeze of lemon juice. Transfer to a serving platter and garnish with roasted turnips.

Braised Fava Greens

The tender, succulent greens are lovely simply sautéed in butter and topped with crispy pork belly.

Ingredients:
1 bunch fava greens
2 tablespoons butter, olive oil, or a combination or both
¼ cup crispy diced pork belly (see recipe)
Sea salt
Freshly-squeezed lemon juice

Method:
1. Thoroughly clean greens, trimming of any tough stems.

2. Heat a large sauté pan over high heat. Once warm, add butter to melt, then add in greens. Cook, stirring occasionally, until greens are wilted about 3 minutes.

3. Remove from heat, season with salt and a squeeze of lemon juice. Transfer to a serving platter and garnish with extra lemon and crispy diced pork belly.

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