Spice It Up Recipes
From our smoky chili-citrus vinaigrette to drizzle over winter citrus fruit and micro cilantro in a salad to Skagit River Ranch’s famous all-natural chorizo sausages to mix into a frittata, this week’s lineup is sure to spice things up. Blending beautifully with fresh Northwest produce like leeks, scallions and Badger Flame beets, your box also includes fresh pomodoro bread and a ruby-hued Cabernet Sauvignon from Argentina to help it all go down smooth. Enjoy!
Here are a few recipe ideas for the week:
Chorizo Frittata with Cherry Tomatoes, Leeks & Baby Spinach
Serve this satisfying frittata with a dollop of cooling sour cream on top.
Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!
Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Chili-Roasted Carrots
Roasted with chili powder and cumin then tossed with micro cilantro and lime juice, these carrots are bursting with zesty flavor.
Lemon-Lime Curd
Cool your palette with this classic curd recipe from Gourmet magazine.
Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!
Ingredients:
2 Cara Cara oranges
2 blood oranges
4 cups arugula
Farm & Larder chili-citrus vinaigrette
½ micro cilantro
Fresh ground pepper, to taste
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Scatter the orange slices over the greens. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with the micro cilantro and a dash of fresh ground pepper, if desired.
Soup’s On Recipes
What a wet month it has been: Rid yourself of the rainy day blues this week with our housemade roasted cauliflower and mushroom soup, plus sweet, nutty Gruyère cheese bread and all the fixings for a bright Cara Cara orange and escarole salad to serve alongside. The week’s provisions also include our bright strawberry jam, European-style cultured butter from Cherry Valley Dairy and spring produce such as fennel, broccolini and leeks. Enjoy!
Here are a few recipes ideas for the week:
Cara Cara Orange Salad with Escarole & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
Oven-Roasted Leeks
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side.
Braised Fennel & Carrots
Kissed with honey and Cara Cara orange zest, this beautiful side sings with bright flavor.
Kale Chips
These crispy chips are wonderful for snacking!
