Rise n’ Shine Recipes
Good morning! Wake up to this week’s menu of farmhouse favorites, which has everything you need to whip up a luxurious and leisurely weekend brunch. The lineup comprised of locally-roasted coffee, velvety Vache cheese, organic breakfast sausage patties, cinnamon-raisin bread, cranberry orange scones, and farm-fresh eggs is complemented by fragrant herbs, beautiful radicchio and greens, and a medley of fall mushrooms, plus Bella Luna orchard apples, carrots, sweet Italian peppers, and winter citrus like Cara Cara oranges, lemons and limes. Enjoy!
Here are a few recipe ideas for the week:
Mushroom Scramble
Serve this earthy scramble with a crisp salad of greens to complete the meal.
Radicchio and Roasted Squash Salad with Maple-Balsamic Dressing
This salad is bright with fall flavors!
Honey & Thyme-Roasted Carrots with Feta
A delightfully-fresh spin on roasted carrots.
Maple-Spiced Apples
These fragrant apples would be wonderful served on French toast.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over pancakes, waffles, or this week’s scones!
Taco Night Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and organic, locally-crafted corn tortillas. Top your tacos with sliced jalapeños, a squeeze of lime, and a spoonful of locally-made chunky salsa—and you’ve got all the makings of a Southwestern-style feast. Also included: Farm-fresh eggs, fragrant herbs, multigrain bread, and a wealth of produce that includes radicchio, artichokes, green beans, nectarines, Italian agretti and more. Enjoy!
Here are a few recipe ideas for the week:
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!
Jalapeño-Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.
Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Romano Beans with Caramelized Onions
These beautiful beans are tossed with jammy onions and fresh parsley.
Radicchio-Frisée Salad with Nectarines & Hazelnuts
This salad is amazing with pretty much any stone fruit!
Holiday Brunch
Take a break from the holiday hustle and bustle this week by lingering over a warm and cozy brunch that stars smoky, locally-sourced bacon, fresh German stollen and cinnamon-raisin breads, farm-fresh eggs, and crisp Honeycrisp apple cider. This lovely lineup also includes such seasonal favorites as Brussels sprouts, D’Anjou pears, Lady apples and beautiful braising greens, as well as a trio of dreamy delights from our own creamery—herbed fromage blanc, compound butter and silky crème fraîche. Pour yourself a hot cup of coffee, break out the breakfast skillet, and 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.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Bacon & 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.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with Bibb lettuce.
Bacon & Leek Scramble
This hearty scramble will fill you up to start your day.
Ingredients:
8 eggs
4-6 pieces of thick-cut bacon
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ Walla Walla sweet onion, peeled and diced
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat a frying pan over medium heat. Add the bacon and cook through until crisp. Remove to a paper towel-lined plate, and then drain off all but 1 tablespoon of the bacon grease. Then, add the leeks and onion to the pan and cook, stirring constantly, for an additional 2-3 minutes, 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 vegetables. Cook, stirring occasionally until eggs are set and no longer runny.
3. Meanwhile, chop the bacon into bite sized-pieces. Once the scramble is set, gently mix in the bacon bits and freshly-chopped parsley and serve immediately.
