This inviting main dish is incredibly flavorful!
4 bratwurst links
1 sweet onion, peeled and sliced into half-rings
2-3 Tropea onions, peeled and sliced into rings
2 leeks, trimmed of root and dark green ends and thinly-sliced
2 sweet Italian peppers, seeded and sliced
2 tablespoons butter
1. In a large sauté pan, melt the butter and then add both the onions, leeks and peppers, cooking over low heat until all the onions and leeks are caramelized and the peppers are tender, about 20 minutes.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
4. To serve, pile the bratwurst atop the caramelized veggies and serve with mustard on the side.
Variation: Boost the flavor of this dish by also adding in this week’s roasted pork belly!
Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.
8-10 yellow fingerling potatoes, washed and thinly-sliced
6-8 baby summer squash, washed and thinly-sliced
2 sweet Islander purple peppers, washed, seeded and chopped
1 Walla Walla sweet onion, finely chopped
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper
1. Preheat oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, summer squash, onions and garlic. Sauté for an additional 2 to 4 minutes or until the peppers and onions are softened, and garlic is fragrant. Season vegetables with salt and pepper. Remove from skillet.
3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
Crisp apples, sweet-and-mellow pears, vibrant peppers and more: Fall is officially here! As the weather starts to cool, the farmhouse kitchen is heating up as we incorporate this bounty of produce into dishes indicative of this culinary-friendly season. Tie on an apron and get started in your own kitchen this week with ingredients for a cozy autumn brunch: Certified-organic buckwheat flour for incredible crêpes, both Snohomish Bakery granola and cinnamon-raisin bread, smoky bacon and farm-fresh eggs, plus Italian prosecco and a quartet of locally-crafted cocktail shrubs—cheers to fall!
Here are a few recipe ideas for the week:
Once you perfect the technique here, start playing with your favorite fillings. This week we suggest a helping of cinnamon-kissed orchard fruit, quince-ginger compote or savory bacon!
Sautéed Fall Orchard Fruit
Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.
Another fantastic filling option for this week’s crêpes.
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.)
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
This unexpected side is sure to be a new favorite.
Red Bullhorn peppers lends themselves perfectly to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even tacos!
4 red Bullhron peppers, cut into 2-inch pieces
2 fennel bulbs, trimmed and coarsely chopped
1 red onion, peeled and chopped
¼ cup olive oil
1. Preheat broiler.
2. Toss together all ingredients with ½ teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until vegetables begin to soften, about 10 minutes. Turn over and stir, then broil 8 to 10 minutes more. Serve sprinkled with fennel fronds.