This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.
3 cups shaved Brussels sprouts
2 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup
1. Add salad ingredients to a large bowl.
2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.
3. Drizzle dressing over salad ingredients, and toss together until evenly coated.
Rise and shine, it’s breakfast time! Gather round the table this weekend for a hearty and satisfying brunch starring our farm-fresh eggs, Skagit River Ranch’s chorizo sausage and sweet, nutty pancakes crafted from a locally-made whole-grain mix. Complemented by challah bread and a nicely balanced pinot noir, this week’s box also includes Akane apples, sweet peppers, fingerling potatoes and fragrant herbs—so pour yourself a cup of joe and get cookin’.
Here are some recipe ideas for the week:
Emmer Pancake & Waffle Mix
Plan on 1 cup of prepared mix yielding six 4-inch pancakes, or two 8-inch waffles.
These fragrant apples are wonderful served on top of pancakes or waffles.
Try serving this spicy scramble with a dollop of cool crème fraîche on top.
Roasted Potatoes, Peppers & 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.)
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Sweet Onion Confit
These buttery-sweet onions are fantastic mixed into scrambled eggs!