Nothing perks up the taste buds quite like the flavors of the Southwest, so enjoy the region’s smoky, spicy style this week with fixings for a build-your-own-taco night: Skagit River Ranch’s signature chorizo sausage, locally-crafted whole-wheat tortillas and both our fresh housemade pico de gallo and Southwest Ranch dressing. Accented by radishes, turnips, avocado, limes and even the first strawberries of the season, plus multigrain bread and farm-fresh eggs, this spectacular lineup will do the Southwest proud.
Here are a few recipe ideas for the week:
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.
Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and pico de gallo on top!
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Charred Scallion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Rise and shine, it’s breakfast time! Gather round the table this weekend for a hearty and satisfying brunch starring our farm-fresh eggs, Skagit River Ranch’s chorizo sausage and sweet, nutty pancakes crafted from a locally-made whole-grain mix. Complemented by challah bread and a nicely balanced pinot noir, this week’s box also includes Akane apples, sweet peppers, fingerling potatoes and fragrant herbs—so pour yourself a cup of joe and get cookin’.
Here are some recipe ideas for the week:
Emmer Pancake & Waffle Mix
Plan on 1 cup of prepared mix yielding six 4-inch pancakes, or two 8-inch waffles.
These fragrant apples are wonderful served on top of pancakes or waffles.
Try serving this spicy scramble with a dollop of cool crème fraîche on top.
Roasted Potatoes, Peppers & 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.)
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Sweet Onion Confit
These buttery-sweet onions are fantastic mixed into scrambled eggs!
Wild mushrooms and tender root vegetables elevate farmstead eggs in this stunning scramble.
1 cup sliced wild mushrooms of your choice, such as Hedgehog, Yellowfoot or Black Trumpet
1 cup loosely-packed spinach leaves
½ cup Cipollini onion, chopped
2-3 Gold Ball turnips, scrubbed, and cut into ½ -inch pieces
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in onions and turnips and sauté until softened and tender, about 10-12 minutes. Add in sliced mushrooms and spinach and briefly sauté until spinach is wilted and mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.