Winter’s Brunch Recipes
Rise and shine—it’s breakfast time! This week, cozy up to a wintery, brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, housemade apple butter, and both farm-fresh chicken and duck eggs, plus cinnamon bread, maple syrup and fragrant vanilla beans to help you whip up a sweet baked French toast for the centerpiece of your meal. Also accented by Makah Ozette fingerling potatoes, juicy Cara Cara oranges, Cosmic Crisp apples and a beautiful blend of braising greens, as well as salted butter from Tunawerth Creamery and fresh herbs, this lineup is sure to help you start your day off right.
Here are a few recipe ideas for the week:
Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!
Duck Egg Frittata with Braising Greens
Packed with fingerling potatoes, greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.
Honey & Thyme-Roasted Carrots with Feta
A delightfully-fresh spin on roasted carrots.
Maple-Spiced Apples
These fragrant apples would be wonderful served with this week’s French toast recipe!
Very Merry Recipes
Pour yourself a glass of wine, invite over a few friends, and cuddle up on the couch to enjoy a festive sampling thanks to this week’s lineup of antipasti-ready bites—think housemade eggplant caponata spooned over crackly crostini, smoky-and spicy crepinette salami, Marcona almonds and imported Italian charcoal parchment crackers, plus wintery produce that ranges from Cara Cara oranges and Brussels sprouts to mixed radicchio and Robin’s Koginut squash. Get ready to mix and match to your heart’s content with this box, which also includes multigrain bread, farm-fresh eggs, and even a petite gingerbread house kit to make it a holly jolly evening indeed.
Here are a few recipe ideas for the week:
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent served on crostini along with a soft cheese.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.
Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
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.
Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup stars such favorites as tender pork shoulder braised in sauerkraut, tangy mustard and chewy, wholesome pumpernickel bread. Complemented by an array of fresh fall produce like crisp carrots, Delicata squash and Yukon Gold potatoes to incorporate into comforting side dishes, this box also includes two locally-made chocolate bars to finish off your supper on a sweet note.
Here are a few recipe ideas for the week:
German Potato Salad
Seasoned with fresh chives, parsley and crispy bacon, this traditional side dish is best served warm.
Sweet Green Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Braised Swiss Chard with Garlic
A wonderful side dish to accompany this week’s classic Bavarian fare.
Roasted Carrots Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
