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.

Winter Comforts Recipes

As last week’s frosty temps and snow sightings have been followed by a string of gray and drippy days, now is the time to cozy up to this week’s lineup of warm-and-wonderful offerings—rich, flavorful risotto accented with earthy mushroom duxelles and baby Shiitake mushrooms, plus Gruyère cheese bread, farm-fresh eggs and a vibrant produce selection that includes micro pea shoots, rainbow beets and pink Cipollini onions. Also complemented by crème fraîche and Fontina, plus an appealing blue cheese dressing, this lovely winter’s meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.

Here are a few recipe ideas for the week:

Duxelles & Baby Shiitake Mushroom Risotto
Mixed with our own duxelles and then topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.

Italian Fontina ‘Fonduta’
Serve this classic Italian-style fondue with crudité and warm crostini, or with a poached fresh-farm egg on top!

Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Micro Greens & Pea Shoots Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery micro greens and sweet micro pea shoots.

Warm Roasted Beets with Curry Spices
This heavenly side dish is fragrant with warm spices; a must-try for a chilly winter’s night.

Roasted Pink Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.

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