Pasta Night Recipes
Rich with comforting flavors, yet bright with summery ingredients, this week’s Italian-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with the provisions for pasta night—locally-crafted bucatini, organic Italian sausage, and our homemade garlic bread—plus, gorgeous garden favorites like artichokes, carrots, tomatoes, and green beans. Inside you’ll also find: A fragrant herb bundle, Bellsong Creamery fromage blanc, organic salad greens, classic-style biscotti, and farm-fresh eggs. Mangia!
Here are a few recipe ideas for the week:
Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!
Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely, make-ahead side dish.
Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Ingredients:
1½ pounds green beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper
Method:
1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.
2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.
3. Sprinkle with the almonds and serve.
Taco Night Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and organic, locally-crafted corn tortillas. Top your tacos with sliced jalapeños, a squeeze of lime, and a spoonful of locally-made chunky salsa—and you’ve got all the makings of a Southwestern-style feast. Also included: Farm-fresh eggs, fragrant herbs, multigrain bread, and a wealth of produce that includes radicchio, artichokes, green beans, nectarines, Italian agretti and more. Enjoy!
Here are a few recipe ideas for the week:
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Jalapeño-Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.
Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Romano Beans with Caramelized Onions
These beautiful beans are tossed with jammy onions and fresh parsley.
Radicchio-Frisée Salad with Nectarines & Hazelnuts
This salad is amazing with pretty much any stone fruit!
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!
