Black Caviar Lentil & Carrot Salad with Mustard Vinaigrette

This salad from the experts at Rancho Gordo is fantastic for lunch all on its own, or served as a side at suppertime.

Ingredients:
2-4 carrots, peeled and grated (about 2 cups grated)
1 cup cooked black caviar lentils
1 cup fresh parsley leaves, roughly chopped
2 garlic cloves
½ yellow onion, finely chopped
1 teaspoon Dijon mustard (or to taste)
3 tablespoons white wine vinegar or Champagne vinegar
½ cup olive oil
Sea salt and fresh ground pepper, to taste

Method:
1. In a small bowl, combine the garlic, onion, mustard and vinegar. Slowly whisk in the olive oil to make a vinaigrette. Season to taste with salt and pepper.

2. Place the grated carrots in a serving bowl. Add your desired amount of vinaigrette and toss to coat. (You may have some left over.) Add the lentils and parsley and toss gently. Taste and adjust the seasonings before serving.

Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts

The salad makes for an excellent accompaniment to this week’s Butternut squash soup.

Ingredients:
1 head Romaine lettuce
F&L blue cheese vinaigrette
½ cup roasted hazelnuts, coarsely chopped
Fresh ground pepper

Method:
1. Wash Romaine lettuce and drain, patting dry with a paper towel. Remove the core end of the lettuce, and coarsely chop the greens.

2. Place the lettuce in a large bowl and drizzle with the dressing, scattering the roasted hazelnuts over the top. Season generously with fresh ground pepper and serve.

Variation: This salad is also wonderful with chopped bacon bits!

Tex-Mex Breakfast Recipes

Nothing perks up the taste buds quite like the flavors of the Southwest—enjoy the region’s signature smoky-spicy flavors this week for breakfast with fixings like Skagit River Ranch’s signature chorizo sausage, our cream biscuit mix and farm-fresh eggs, plus dried Guajillo and New Mexico chilis. Accented by Pain au Levain bread, F&L housemade granola and Dutch Hollow Dulcet cheese from Beecher’s, this lineup is sure to provide a satisfying start to your day.

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Chorizo Frittata with Cherry Tomatoes & Baby Lacinato Kale
Serve this satisfying frittata with a dollop of cooling sour cream on top.

Chili-Roasted Potatoes, Bell Peppers & Sweet 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.)

Baby Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on our cream biscuits.

Breakfast Favorites

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 lineup is sure to satisfy with cozy fixings like organic buckwheat groats to enjoy steaming hot with savory sausage patties from Skagit River Ranch or cinnamon-kissed orchard fruit, plus farm-fresh eggs and fresh-baked raisin bread. Also included: All-natural eggnog, seasonal beauties like golden Chanterelle mushrooms, Turk’s Turban squash and Taylor’s Gold pears, and a duo of fun Halloween treats. Enjoy!

Here are a few recipe ideas for the week:

Savory Buckwheat Groats Breakfast Bowl
This cozy, comforting recipe is extremely versatile—add in your favorite breakfast meat, some seasonal veggies and top with a farm-fresh egg or two!

Buckwheat Groats with Cinnamon-Kissed Apples & Raisins
Topped with fall apples, this sweet groat bowl option is also fragrant with cinnamon.

Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Irish Apple Cake
Spiced with cinnamon and nutmeg, this delicious apple cake is sure to be a new favorite.

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