Spring Color Recipes

Starring a beautiful roasted carrot and ginger soup, this week’s delivery fittingly celebrates the season’s most colorful offerings, from ruby-red rhubarb and bright green asparagus to baby red beets and purple spring onions, plus fresh-cut yellow daffodils straight from the Skagit Valley. Complemented by a fruity French Sauvignon Blanc, rich and silky crème fraîche and beautiful oversize duck eggs, this color-rich lineup is fit for brunch, lunch and beyond.

Here are a few recipe ideas for the week:

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Baby Red Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.

Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.

Huevos Rancheros

This classic Mexican dish beautifully showcases our farm-fresh eggs!

Ingredients:
4 eggs
4 corn tortillas
½ yellow onion, peeled and diced
1 15-ounce can of crushed tomatoes (or 1-2 very ripe tomatoes)
½ of a 6-ounce jar of diced green Anaheim chiles
½ teaspoon chipotle chile powder
Olive oil
Butter
Freshly-chopped cilantro, for garnish
Sea salt

Method:
1. To make the sauce, sauté the onions with about a teaspoon of olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. (If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook than canned ones.) Add the chopped green chiles and chipotle chili powder. Bring to a simmer, reduce heat to low, and let the sauce simmer while you prepare the rest of the dish, stirring occasionally. Add salt to taste if needed.

2. To prepare the tortillas, heat a teaspoon of olive oil in another large non-stick skillet on medium high heat, coating the pan with the oil. One by on, heat the tortillas in the pan, a minute or two on each side, until they are heated through and softened. Remove to a plate and cover with foil to keep warm.

3. Using the same skillet, add about 2 teaspoons butter to the pan and heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

4. To serve, spoon a little of the sauce onto a plate. Top with a tortilla, then a fried egg. Top with more sauce and sprinkle with cilantro before serving.

Variation: Try topping each tortilla with cooked and crumbled chorizo sausage for an extra kick!

Brunch Time Recipes

Relax over a leisurely breakfast this weekend with a satisfying lineup starring our signature whole grain waffle mix, blueberry jam and Double DD Meats’ organic chicken breakfast sausage. Complemented by other breakfast-ready ingredients such as cinnamon-raisin bread, French hard cider and farm-fresh eggs, this week’s box also includes fingerling potatoes, Pioppino mushrooms and leeks—there’s even housemade tomato soup to serve should you decide linger around the table all the way through lunch.

Here are a few recipe ideas for the week:

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

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

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and baby red potatoes.

Golden Beet Salad with Cara Cara Orange Vinaigrette
Served atop a bed of micro basil, this stunning salad is infused with bright, citrusy flavor.

Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a warm  salad.

Mulled Hard Cider
Warm things up with this delightfully-fragrant warm cider recipe!

Big Egg, Little Egg Recipes

recipes-may-19-2016-archived

Eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, boiled or fried. Thus, this week’s delivery is devoted to the glorious egg, and two different varieties at that, with farm-fresh hen eggs from Bella Luna and petite and creamy quail eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—Grana-style cheese, plus Arborio rice and chicken stock fixings for risotto—plus a bevy of fresh spring produce that includes asparagus, English peas and juicy strawberries, this box will help you craft the perfect egg no matter what size you choose.

Here are a few recipe ideas for the week:

Asparagus & Pea Risotto with Mint

One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.

Spring Risotto with Morel Mushrooms

Creamy and delicious, this farm favorite is freshened up by locally-foraged morels and roasted veggies.

Roasted Spring Vegetables
Earthy and bright, these roasted beauties are lovely atop this week’s risotto.

Sautéed Turnip Greens Topped with Olive Oil Fried Eggs
Topped with eggs, this scrumptious dish makes for a fantastic breakfast!

Olive Oil Fried Eggs
Olive oil adds extra flavor to these sunny side-up eggs.

Spring Salad with Deviled Quail Egg Vinaigrette

This colorful salad puts both the quail egg yolks and whites to delicious use.

Hard-Boiled Quail Eggs
Our no-fail method for perfectly hard-boiled quail eggs.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Pickled Quail Eggs
These stunning beauties are wonderful atop a stir-fry or served as a fun appetizer (just sprinkle with sea salt!).

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