Roasted Sprouting Cauliflower with Tahini Maple Drizzle
The nutty cauliflower, warm spices, and the creamy-sweet tahini sauce make this dish both comforting and a little unexpected for autumn.
Ingredients:
1 pound sprouting cauliflower (or regular cauliflower florets)
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
Sea salt and fresh ground pepper, to taste
2 tablespoons pumpkin seeds (optional, for crunch)
Tahini Maple Drizzle:
3 tablespoons tahini
2 tablespoons maple syrup
1 tablespoon lemon juice
2-3 tablespoons warm water (to thin the sauce)
Pinch of salt
Method:
1. Preheat the oven to 425°. Toss the sprouting cauliflower with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread it out on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.
2. In a small bowl, whisk together the tahini, maple syrup, lemon juice, salt, and enough warm water to create a smooth, pourable sauce.
3. Transfer the roasted cauliflower to a serving platter. Drizzle with the tahini maple sauce and sprinkle with pumpkin seeds for extra crunch.
Brussels Sprout Crown Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.
Ingredients:
1 Brussels sprouts crown head, cored and shredded
3 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries
Dressing:
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup
Method:
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.
Autumn Brunch Recipes
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.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes or waffles.
Chorizo Scramble
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.)
Lemon Broccolini
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!
