Cilantro-Lime Rice

A fantastic side to tacos, enchiladas and more.

Ingredients:
2 tablespoons extra virgin olive oil
1½ cups basmati long grain white rice
1 clove garlic, minced
2¼ cups water
1 teaspoon salt
Zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro, leaves and tender stems

Method:
1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook a minute more.

2. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer. Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.

3. Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with the chopped cilantro.

Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, Mayocoba yellow beans, hand-pressed, wholegrain tortillas and Samish Bay queso fresco cheese. Top your tacos with garden-grown scallions and cilantro, plus a spoonful of locally-made chunky salsa, and you’ve got the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, dried Guajillo chiles, farm-fresh eggs, crisp salad greens and lemon, lime, and blood orange citrus fruits. Enjoy!

Here are a few recipe ideas for the week

Blood Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.

How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!

Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!

Red Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!

Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.

Classic Red Beans & Rice

Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.

Ingredients:
1 pound Rosita red beans
1 pound Andouille sausage, sautéed and sliced
¼ cup olive oil
1 large onion, chopped
1-2 sweet red peppers, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
1 tablespoon fresh thyme
¼ teaspoon dried sage
1 bay leaf
3 tablespoons coarsely chopped parsley
Cooked long-grain jasmine rice, for serving
Sea salt and freshly ground black pepper

Method:
1. Rinse and sort beans, and then soak in a large pot of water overnight.

2. In a skillet, heat oil over medium heat. Sauté onion, red pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock and 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until the beans are just tender.

3. Stir sausage into beans, and continue to simmer for 30 minutes.

4. Meanwhile, prepare the rice. Once the beans and sausage mixture is ready, serve them over the steamed jasmine rice.

Flavors of Morocco Recipes

Light, bright and spiced with alluring fragrance, Moroccan cuisine is defined by robust flavors and textured dishes, all of which we bring to you in this week’s box. With our own rich and savory shakshuka, gorgeous preserved lemons, peppery extra virgin olive-oil, plump sultanas, pitted green olives, and a sweet, floral spice blend that channels traditional ras el hanout, this delivery is sure to perk up your taste buds, also featuring red radishes, golden beets, leeks and a bevy of spring greens like crunchy pea shoots and colorful rainbow Swiss chard.

Here are a few recipe ideas for the week:

Preserved-Lemon Rice Pilaf with Moroccan Spices
An excellent side for grilled chicken or fish!

Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.

Rainbow Swiss Chard with Preserved Lemon Vinaigrette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens or this week’s rainbow Swiss chard.

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