Taco Time Recipes

Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and hand-pressed, wholegrain tortillas. Top your tacos with garden-grown scallions, radishes and chopped papalo herbs, plus a spoonful of locally-made chunky salsa—or one of your own making with this week’s tomatillos—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, farm-fresh eggs, crisp salad greens, a trio of smoky-spicy peppers and a medley of tomatoes, plus limes and beautiful white donut peaches. Enjoy!

Here are a few recipe ideas for the week:

Avocado-Radish Slaw
This creamy-yet-crunchy slaw would be fantastic layered into your taco this 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!

Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s tacos.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini or tossed in with cooked quinoa.

Mojito Cocktail
The ultimate summer refresher, crafted with fresh Mojito mint and lime.

Risotto Night Recipes

With rain, hail and even a few snow flurries this past week, winter is still giving us some chilly weather even as it begins to wane. So, warm yourself body and soul this week with a lineup centered around one of our wintertime favorites: cozy risotto crafted from Arborio rice, wild and earthy foraged mushrooms and our signature chicken stock, and finished with white truffle oil, Grana-style cheese and an addictive truffle, salt and cheese blend. Also including Gruyère cheese bread, Tunawerth Greek yogurt and sour cream coffee cake, this box is flush with seasonal produce like Chioggia radicchio, Chantenay carrots, Cipollini onions and Meyer lemons. Enjoy!

Here are a few recipe ideas for the week:

White Truffle & Wild Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine alongside slices of this week’s coffee cake for an easy and elegant dessert!

Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, smoky chorizo sausage from Skagit River Ranch and a bounty of summer produce to serve alongside, from crisp cabbage and jalapeño pepper to heirloom cherry tomatoes, spicy salad greens and Costata Romanesco zucchini. Also included: Freshly-baked multigrain bread, a crisp French Rosé wine and ripe, juicy Okanogan yellow peaches. Enjoy!

Here are a few recipe ideas for the week:

Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!

Heirloom Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.

Chili-Lime Sweet Corn Salad

Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.

Ingredients:
4 ears sweet corn, shucked
1 red Bell pepper, seeded and diced
1 jalapeno or Anaheim pepper, seeded and diced
½ Walla Walla sweet onion, minced
2 tablespoons fresh cilantro or parsley, chopped
2 limes
1 teaspoon chili powder
Sea salt and fresh ground pepper

Method:
1. Preheat grill to medium-high and grill corn, rotating every few minutes, until entire husk is slightly charred. Remove from heat and allow to cool.

2. In a large bowl, set each piece of corn stem end down and using a sharp knife, cut kernels from the cob. Add chopped peppers, onions and cilantro or parsley to bowl.

3. In a small bowl, prepare the dressing by zesting the limes into a bowl, then juicing. (You’ll need about ¼ cup lime juice for reference.) Whisk in chili powder and salt and pepper to taste. Toss dressing into corn salad to coat and check for seasoning again before serving.

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