Buttered Radishes with Poached Eggs

Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Ingredients:
1 bunch radishes
1 tablespoon butter
2 shallots, peeled and minced
1 tablespoon assorted chopped herbs, such as parsley, chives and thyme
2 large slices of toasted bread
2 eggs
Sea salt

Method:
1. In a skillet, heat butter over medium low heat. Add in the shallots and let cook it begins to soften, 2-3 minutes. Slice radishes in half and add to butter. Season well with salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.

2. While radishes cook, poach the eggs.

3. To serve, place toast on a plate, generously cover with radish mixture, then sprinkle with herbs and top with a poached egg each.

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Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—crunchy radishes, milky turnips and a bevy of fresh citrus—while looking forward to summer with the likes of crisp baby Romaine lettuce and fresh garden herbs. Take these and then have fun experimenting in the kitchen with all the additional provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausage patties, whole barley, housemade pear butter, Gruyère cheese bread and both chicken and duck eggs to scramble, poach or fry as you please!

Here are a few recipe ideas for the week:

Sausage, Potato & Arugula Breakfast Frittata
Flecked with savory sausage, potato rounds and peppery arugula, this baked dish is a real winner.

Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.

Grapefruit, Lime & Mint Yogurt Parfaits
These luscious and light parfaits are an excellent accompaniment to brunch fare!

Charred Green Onion Gremolata
This smoky sauce is amazing spooned over poached or fried duck eggs.

Citrus-Fennel Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit, blood orange and Cara Cara oranges!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Italian Summer Recipes

The Italian summer calls to mind visions of a crisp glass of wine, homemade pasta and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with locally-crafted bucatini pasta tossed with our own fragrant housemade basil pesto and Grana-style cheese, plus a fresh sourdough baguette and a bevy of beautiful salad greens and ingredients like beets, carrots and sugar snap peas. Also included for this relaxed, refreshing meal: A classic French rosé and the first of the summer raspberries. Mangia!

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Beet Salad with Raspberries, Grana Cheese & Shaved Fennel
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Top Chef’s Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Grilled Green Onions
Sweet and delicious with green tops, these onions are at their best grilled.

Grilled Green Onions

Sweet and delicious with green tops, these onions are at their best grilled.

Ingredients:
Whole green onions with tops
1-2 tablespoons olive oil
Salt and pepper to taste

Method:
1. Preheat a gas or charcoal grill to medium heat.

2. Wash and trim any roots from bottom of onions. Then, trim onions to approximately 12 inches in length and slice in half lengthwise, leaving green tops attached.

3. Spray or brush baking sheet with olive oil. Brush onion halves with olive oil and add salt and pepper to taste.

4. Grill the onions until tender and caramelized. If desired, drizzle with balsamic vinegar and sprinkle with fresh herbs before serving.

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