Breakfast Favorites Recipes
Whether you favor a breakfast-for-dinner feast on Halloween night, or a leisurely brunch after enjoying that extra hour of sleep from Daylight Savings, this week’s bright lineup is sure to satisfy with favorite fixins’ like whole grain hotcake mix, organic sausages from Skagit River Ranch and fresh-baked cinnamon-raisin bread. Also included: Crisp apple cider, our housemade crème fraîche and beautiful fall produce like Melrose apples, Delicata squash and Chioggia beets. Enjoy!
Here are a few recipe ideas for the week:
Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, this mix produces one satisfying flapjack!
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are sublime on hotcakes.
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s Magic Myrna fingerling potatoes.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying flapjack!
Ingredients:
1 cup hotcake mix
1 cup water
Method:
1. Mix together mix and water in a large bowl.
2. Heat skillet over medium-high, adding a dab of butter to grease the pan. Spoon a scant ¼ cup hotcake mixture into the pan. Cook 3-4 minutes, then flip and continue cooking until browned on both sides. Set aside and repeat process; mix should yield 12-14 hotcakes.
3. Top with maple syrup and sautéed apples and enjoy!
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!
Sourdough Hotcakes
Pancakes made with this King Arthur Flour recipe boast a crisp, light texture and a delightful mild tang.
Ingredients:
Overnight sponge (see below)
2 large eggs
¼ cup vegetable oil or melted butter
¾ teaspoon salt
1 teaspoon baking soda
Overnight sponge:
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed
Method:
1. To make the overnight sponge, stir down your refrigerated sourdough starter, and remove 1 cup. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk. Cover and let rest at room temperature overnight.
2. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge. Add the salt and baking soda, stirring to combine. The batter will bubble.
3. Heat a skillet or griddle or medium-high heat. Spoon or pour about ¼ cup of the batter into the skillet and cook 1-2 minutes, then flip. Once both sides are golden brown and the batter is cooked through, remove hotcake and repeat with the remaining batter. Serve warm with butter and maple syrup.
