Springtime Brunch Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic breakfast sausage, eggy Challah bread and farm-fresh eggs to fry, poach or scramble as you please. Accented by Honeycrisp apple chips, Chai spice nut butter and our signature apple butter, plus an Austrian Alpine-style cheese and colorful produce including golden beets, purple sprouting broccoli, Mache greens and the first of the spring rhubarb, this breakfast is fit for the season—enjoy!

Here are a few recipe ideas for the week:

Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.

Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

Rhubarb-Thyme Jam
This sweet-and-savory spread would be delicious on toasted crostini with this week’s Alpine cheese; or, add it to your morning oatmeal for an unexpected touch!

Apple Bread Pudding
This delightful bread pudding is equally good at brunch as it is for dessert!

Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

Spring Leek & Sausage Egg Scramble

Also punched up with bright spring onions, these scrambled eggs are divine.

Ingredients:
8 eggs
½ pound breakfast sausage
¼ cup milk
1 cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Cook the breakfast sausage in a frying pan over medium heat, breaking the sausage into small pieces as it cooks with a wooden spoon or spatula. Once cooked through, add the spring onions and leeks and cook, stirring constantly, for about 2-3 minute, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage, onion and leek mixtures, cooking until set to your desired taste. Serve immediately.

Springtime Brunch Recipes

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The flavors of spring continue to delight, this week in a produce-packed brunch featuring our whole grain hotcakes topped with smooth salted caramel syrup or locally-made peanut butter, organic breakfast sausages and a dozen eggs to fry, poach or scramble as you please. Accented by imported flake sea salt, moist cinnamon raisin bread and colorful produce including Cara Cara oranges, fava leaves and red spring onions, this breakfast is fit for a leisurely gathering—complete with fresh-cut tulips for the table.

Here are a few recipe ideas for the week:

Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying flapjack!

Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s whole grain hotcakes.

Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.

Sausage, Potato & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.

Sautéed Fava Greens with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.

Rosemary Roasted Potatoes

Flecked with fragrant rosemary, this lovely recipe from Ina Garten can be enjoyed for dinner, and then re-warmed for breakfast the next day!

Potato Mash with Leek Confit

This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.

Weekend Breakfast Recipes

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Put on the coffee pot, pull out a skillet and wake up to this week’s box of farmhouse favorites—with our housemade hotcake mix, barrel-aged maple syrup from Woodinville Whiskey Co. and organic sausage, plus beautiful strawberry preserves, a crisp Prosecco and farm-fresh eggs, it has everything you need to whip up a hearty breakfast for family and friends. Good morning!

Here are a few recipe ideas for the week:

Hazelnut Hotcakes
Crafted from toasted hazelnut flour and hearty whole-grains, our signature mix produces one satisfying flapjack!

Scrambled Eggs with Pepperoncini Asiago
Infuse your morning eggs with a spicy kick courtesy of this pepperoncini-kissed cheese.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.

Collard Greens & Sausage
A delightful twist on the classic, this comforting dish is flavored with fresh garlic, onion and breakfast sausage.

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