Good Morning Recipes
Rise and shine—it’s breakfast time! This weekend, cozy up to a brunch-themed box that stars such farmhouse favorites as smoky organic bacon, farm-fresh eggs from our heritage breed hens, and hearty and healthful multigrain bread, plus bubbly prosecco, Dick Taylor drinking chocolate and our housemade crème fraîche. Also accented by French Breakfast radishes, purple sprouting broccoli, sweet Italian peppers, pears, kiwi berries and last of the season heirloom tomatoes, this lineup is sure to help you start your day off right.
Here are a few recipe ideas for the week:
Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this quiche is bound to be a sure-fire hit.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Tian Provencal
If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.
Ingredients:
1 long eggplant
1 zucchini
1 yellow summer squash
2 tomatoes
1½ cup crushed tomatoes
1 small onion, chopped
2 garlic cloves, crushed
½ teaspoon dried thyme
½ teaspoon dried oregano
2 tablespoons fresh basil, chopped
1 tablespoon + 1 teaspoon olive oil
Sea salt and fresh ground pepper
Fresh basil leaves
Method:
1. In a small saucepan, heat 1 tablespoon of olive oil on medium heat. Add the chopped onion and garlic, sauté 3 minutes until the onion becomes transparent. Add oregano and dried thyme and mix. Finally, pour in the crushed tomatoes, chopped basil, salt and pepper. Mix and let it cook on low heat for 15 minutes. Remove from the heat.
2. Preheat the oven to 350º. During this time, cut the eggplant, zucchini, yellow summer squash and tomatoes to make thin slices.
3. Pour the tomato sauce into a pie dish and place all the slices of vegetables one after the other in the dish. Add a drizzle of olive oil on top, salt and pepper. Place in the oven for 40 minutes. Take out of the oven and garnish with a few basil leaves on top.
Summer Splendor Recipes
The Italian summer calls to mind visions of beautiful wine, fresh creamy cheeses, and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with a bounty of produce that includes heirloom tomatoes, Italian eggplant, fennel, and zucchini, plus Skagit River Ranch Italian sausage and fresh fior di latte mozzarella-style cheese from Ferndale Farmstead Creamery. Also included for this relaxed, refreshing spread: Italian Rustica bread, farm-fresh eggs, ripe yellow peaches, and fragrant, garden-grown herbs. Mangia!
Here are a few recipe ideas for the week:
Fresh Peach Caprese
Summer perfection on a plate!
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Italian Rustica bread as a starter!
Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!
Grilled Fennel
A wonderful side for grilled chicken or steak.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Shelled Pea, Red Spring Onion & Sweet Red Pepper Salad
A perfect summer side for grilled proteins and veggies, or even tossed with cold pasta!
Ingredients:
1 pound shelled peas
3 red spring onions, trimmed of ends and finely diced
2 sweet red Bell peppers, seed removed and diced
¼ cup combined chopped herbs, such as parsley, salad burnet, chives and basil
2 tablespoons freshly-squeezed lemon juice
Vinaigrette:
1 sweet red Bell pepper, roasted at 400° until blackened, then stripped of seeds and chopped
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons crème fraîche
1 small shallot
½ teaspoon salt
Fresh ground pepper
Method:
1. To prepare vinaigrette, purée the roasted red pepper in a food processor or blender as much as possible, then add the remaining ingredients and run the machine until the dressing is silky smooth. Adjust the vinegar level and seasonings to taste.
2. In a large bowl, combine shelled peas, diced onions and diced pepper. Toss with vinaigrette, then drizzle with the lemon juice. Garnish with the fresh herbs.
