Light & Bright Recipes
We’re keeping things fresh to kick off the month of February with this lineup of light, bright and flavorful ingredients—from spicy-savory chorizo sausage and creamy queso fresco cheese to cinnamon-kissed apple butter and our housemade blueberry vinaigrette to drizzle over salad greens. Also including fresh multigrain bread, garden-grown herbs, Fiji ginger almond butter from Big Spoon Roasters, and both chicken and duck eggs, as well as seasonal produce like parsnips, red beets and winter squash, this box is sure to perk up your palate all week long. Enjoy!
Here are a few recipe ideas for the week:
Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Chorizo Frittata with Leeks, Greens & Queso Fresco
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!
Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.
Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Home for the Holidays Recipes
Take a break from the holiday hustle: In the grand tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a simple, satisfying meal to share with your nearest and dearest—from Nonna’s own handcrafted marinara sauce and fresh semolina spaghetti to fresh pillowy focaccia bread and a lovely French Pinot Noir to serve alongside. Also included: Nutty Grana-style cheese from the creamery, sweet and spicy Italian-style cookies and a plethora of winter’s produce that includes curly kale, hybrid winter squash, pomegranates, apples, pears and more. Happy holidays!
Here are a few recipe ideas for the week:
Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!
Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your table.
Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.
Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.
Roasted Carrots & Parsnips with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!
Preserved Lemons
Toss these preserved beauties with roasted fingerlings potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.
Taco Night Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, locally-made, hand-pressed tortillas and Samish Bay queso fresco cheese. Top your tacos with a flavorful, lime-kissed cucumber slaw (see recipes for details!), serve with a side of smoky beans or cilantro-lime rice, pour yourself a mojito—and you’ve got the makings of a Southwestern-style feast. Also included: Multigrain bread, farm-fresh eggs and seasonal produce like pea shoots, carrots and parsnips, plus Mexican chocolate and vanilla bean marshmallows to help you craft a delicious baked apple dessert. Enjoy!
Here are a few recipe ideas for the week:
Cucumber-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Smoky Southwestern Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later.
Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.
Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack, or try dusting them with a little taco seasoning for a Tex-Mex twist!
Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows
A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.
Pasta Night Recipes
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a truly satisfying Italian-style spread: An appetizer platter of cheeses and olives to nibble as you cook; fresh-baked focaccia to dip in our truffle-infused oil; locally-crafted bucatini pasta topped with organic Italian sausage and Nonna’s marinara sauce; and finally, our signature tiramisu to enjoy for dessert. Also included: Our bright Italian vinaigrette, fresh garden herbs and a lineup of produce favorites like sweet pea shoots, romanesco, parsnips, leeks and Honey tangerines—mangia!
Here are a few recipe ideas for the week:
Bucatini with Italian Sausage & Marinara Sauce
So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.
Radicchio & Apple Salad with Italian Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Simple Roasted Romanesco
Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!
Oven-Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side dish.
