Smoked Salmon & Leek Frittata

Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Ingredients:
2 tablespoons olive oil
2 medium-large 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.

Tex-Mex Breakfast Recipes

Nothing perks up the taste buds quite like the flavors of the Southwest—enjoy the region’s signature smoky-spicy flavors this week for breakfast with fixings like Skagit River Ranch’s signature chorizo sausage, our cream biscuit mix and farm-fresh eggs, plus dried Guajillo and New Mexico chilis. Accented by Pain au Levain bread, F&L housemade granola and Dutch Hollow Dulcet cheese from Beecher’s, this lineup is sure to provide a satisfying start to your day.

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Chorizo Frittata with Cherry Tomatoes & Baby Lacinato Kale
Serve this satisfying frittata with a dollop of cooling sour cream on top.

Chili-Roasted Potatoes, Bell Peppers & Sweet Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Baby Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on our cream biscuits.

Chorizo Frittata with Cherry Tomatoes & Baby Lacinato Kale

Serve this satisfying frittata with a dollop of cooling sour cream on top.

Ingredients:
8 eggs
½ pound chorizo sausage
½ cup chopped leeks, white and light green parts only
½ cup chopped green onions
2 cups baby Lacinato kale, washed, greens removed of any tough ribs and roughly chopped
2 cups cherry tomatoes
½ cup milk
½ cup grated pepper jack cheese, or other grated cheese of your choice
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 375º.

2. Cook the chorizo sausage in a large ovenproof skillet until done, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and green onions and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant. Add in the cherry tomatoes and kale and cook until the greens are just wilted, then remove from the heat.

3. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk and ½ cup of the cheese, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.

4. Top the frittata with the remaining ½ cup cheese and then bake 25-30 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Season to Season Recipes

With the swing from cloudy and drippy to amazingly-sunny and crisp, the weather has us—and the gardens—towing the line between summer and fall. Luckily, that also means that we are enjoying produce from both seasons as summery favorites like heirloom tomatoes, corn, late season blueberries and unique purple Islander peppers continue to delight alongside new offerings like Delicata squash and beautiful Shipova pears. Also included: Gruyère cheese bread, farm-fresh eggs and red wine so you can toast to whatever season is at hand today.

Here are a few recipe ideas for the week:

Watermelon Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.

Broccolini Salad with Olives & Sun-Dried Tomatoes
This salad packs in the flavor!

Vegetable Frittata
Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.

Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

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