Smoked Salmon & Baby Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!
Ingredients:
2 tablespoons olive oil
4 baby leeks, thinly sliced (white and pale green parts only)
8 large eggs
3 tablespoons minced dill
3 tablespoons minced chives
2 ounces goat cheese, crumbled
4 ounces smoked salmon, flaked
Pinch each of sea salt and fresh ground pepper
Method:
1. Preheat the broiler. Melt the olive oil in a large, oven-proof skillet over medium high heat. Add the leeks and sauté, stirring often, until tender, about 4 minutes.
2. In a medium-sized bowl, whisk together the eggs, herbs, salt, pepper, goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes. Serve warm or at room temperature.
Weekend Brunch Recipes
Put on a pot of coffee, pull out a skillet, and wake up to this week’s menu of farmhouse favorites. It has everything you need to whip up a luxurious and leisurely weekend brunch, from that aforementioned locally-roasted coffee to smoked English-style bacon rashers, plus cinnamon-raisin bread and farm-fresh eggs. Complemented by fragrant herbs, a bevy of garden greens, and Bellsong fromage blanc, the box also includes fresh fall produce like Italian peppers, fennel, tomatoes and orchard-grown Liberty apples. Good morning!
Here are some recipe ideas for the week:
Bacon, Egg, and Fromage Blanc Tart
The creamy fromage blanc complements the crispy bacon and runny eggs perfectly. This tart pairs well with a light salad or fresh fruit on the side.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Pepper, Fennel & Onion Relish
Sweet Italian peppers lend themselves well to this classic trio—an excellent condiment-style topping for scrambled eggs!
Fresh & Foraged Recipes
This week’s box sings of both the garden and the forest as it offers up freshly-harvested sweet peppers, heirloom tomatoes, radicchio and Tropea onions, as well as an array of earthy, locally-foraged mushrooms, true Northwest favorites. Enjoy these tastes of early fall alongside freshly-made semolina pappardelle pasta, Pain au Levain bread and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like sage, garlic, and parsley, and crisp salad greens—it’s all oh-so flavorful and oh-so fresh.
Here are a few recipe ideas for the week:
Fresh Pappardelle with Sautéed Fall Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Wild Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!
Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Tropea Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers and crostini.
Summer Solstice Recipes
We’ve reached the longest, lightest day of the year, and fittingly, the gardens are bursting to life as they soak up every last ray. This week, capture a taste of summer with all the ingredients for Salade Niçoise, a true hallmark of the season in France, layered with produce like green beans, vine-ripened tomatoes and baby red potatoes, and accents like hard-boiled eggs and protein-rich tuna. Enjoy this cool, crisp salad alongside locally-foraged Morel mushrooms, sunflower shoots, and crisp Romaine lettuce, as well as a freshly-baked French baguette, garden-grown herbs, bright citrus fruit and both rich and silky crème fraîche and butter made in our in-house creamery.
Here are a few recipe ideas for the week:
Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!
Morel Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Sunflower Shoot Salad with Fennel, Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sunflower shoots.
Lemon-Lime Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!
