Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.
Ingredients:
8 eggs
8 ounces breakfast sausage links
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ Walla Walla sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the sausage links and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the leeks and onion and cook, stirring constantly, for an additional 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 and vegetables.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
Fresh & Flavorful Recipes
Kick things up a notch with this week’s selection of bright and fresh ingredients, starting with spicy, all-natural chorizo sausage, hand-crafted tortillas, and creamy, locally-made queso con salsa on down to a bevy of summer produce like artichokes, sugar snap peas, mixed zucchini and gorgeous Strawberry Rainier cherries. Also accented by farm-fresh eggs, a Spanish white wine, multigrain bread, and flavorful herbs like mint, cilantro and Oaxacan Hoja Santa and oregano, this lineup is packed with flavor; enjoy!
Here are a few recipe ideas for the week:
Chorizo Scramble
Try some breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with hot sauce or queso con salsa on top!
Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Morel Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Ingredients:
6-8 eggs
2 cups Morel mushrooms, washed and trimmed
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in mushrooms and briefly sauté until 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.
Brunch Time Recipes
Put on a pot of locally-roasted coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, freshly-baked cinnamon-raisin bread, that aforementioned coffee from Whidbey’s own Island Time Coffee, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes smoky Scamorza cheese, Northwest grown hazelnuts, and Meyer lemons, plus such spring favorites as baby red beets, watermelon radish, leeks and rainbow Swiss chard. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.
Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.
