Summer Brunch Recipes
Locally-grown blueberries, heirloom tomatoes and summer squash: This week’s brunch-themed box is packed with some of the season’s all-time best produce, served up alongside such morning time favorites as Skagit River Ranch’s breakfast sausages, freshly-baked cinnamon-raisin bread, locally-roasted coffee and eggs from our heritage breed hens. Also accented by salad-ready escarole greens, soft amaretti cookies, living Genovese basil, sugar snap peas, orange carrots, Persian cucumbers, and much more, this lineup will have your day off to a great start. Enjoy!
Here are a few recipe ideas for the week:
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!
Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!
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.
Good Morning Recipes
Rise and shine—it’s breakfast time! This week, cozy up to a brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, cracked farro porridge and dry apple cider, plus cinnamon-raisin bread, maple syrup and farm-fresh eggs from our heritage breed hens to help you whip up a sweet baked French toast for the centerpiece of your meal. Also accented by Austrian Crescent fingerling potatoes, Brussels sprouts, juicy Cara Cara oranges, Fuji apples and a beautiful mix of early spring greens, as well as fragrant herbs, this lineup is sure to help you start your day off right.
Here are a few recipe ideas for the week:
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Italian Sausage & Leek Scramble
This hearty scramble will fill you up to start your day.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Good Morning Recipes
Put on the coffee pot, pull out your favorite skillet and wake up to this week’s box—with organic flavorfully-spiced sausage from the Smoking Goose, Pain au Levain bread, farm-fresh eggs, plus a beautiful assortment of produce, it has everything you need to whip up a cozy breakfast to linger over with family and friends. Choose from the likes of heirloom tomatoes, peppery arugula, Romano beans and fresh Lobia black-eyed peas to incorporate into your recipes (see this week’s suggestions!), place a sweet mini bouquet of seasonal blooms on the table, and enjoy greeting the new day.
Here are a few recipe ideas for the week:
Sausage & Arugula Breakfast Frittata
Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.
Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!
