Rise & Shine Recipes
It’s breakfast time! Gather round the table this weekend and rid yourself of the rainy day blues with a satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our housemade jam. Complemented by breakfast-ready ingredients such as Gruyère-style cheese and a dozen farm-fresh eggs, this week’s box also includes beautiful local mushrooms, fingerling potatoes, winter squash and Mandarin oranges—pour yourself a cup of joe and get cookin’.
Here are some recipe ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Mandarin Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s breakfast biscuits.
Scrambled Eggs with Gruyère-Style Cheese
Wake up your morning eggs with sweet, nutty Gruyère cheese.
Baked Winter Squash with Rosemary
Roasted inverted on the pan, savory winter squash is amplified by a stuffing of fresh herbs and onions.
Roasted Fingerling Potatoes & Parsnips with Herbs
Fragrant herbs add a homey, seasonal touch to these roasted vegetables.
Scrambled Eggs with Gruyère-Style Cheese
Perk up your morning eggs with sweet, nutty Gruyère cheese.
Ingredients:
6 eggs
¼ cup cream or milk
½ cup grated Gruyère-style cheese
Sea salt and fresh ground pepper
1 cup loosely-packed chopped spinach leaves (optional)
Method:
1. In a mixing bowl, whisk together eggs and cream. Season with salt and pepper.
2. Preheat a large skillet over medium heat, adding a touch of butter or oil. Pour in eggs and cook until just set, stirring occasionally.
3. Add chopped spinach (if using), then cheese; stir to combine, allowing spinach to wilt slightly. Season with more salt and pepper as needed and top with diced scallion.
Spring Warm-Up Recipes
As temperatures inch upwards and sunlight continues to grace the gardens, spring is in full swing as evidenced by the bounty of produce filling this week’s box, from pea vines and rhubarb to spring onions, asparagus and golden beets. Accented by Northwest-made accoutrements such as Piri hot sauce, cultured butter flecked with gray sea salt and our own housemade chive blossom vinaigrette, as well as a dozen eggs, imported feta cheese and an elegant Italian white wine, this farm-fresh menu savors the delicate yet bold nuances of this beautiful season.
Here are a few recipe ideas for the week:
Scrambled Eggs with Green Garlic and Cremini Mushrooms
Earthy mushrooms and fragrant young garlic elevate farmstead eggs in this stunning scramble.
Baked Orzo with Spinach, Feta & Lemon
Tossed with sautéed spinach and garlic, plus lemon zest and feta cheese, this baked pasta dish is a winner.
Roasted Asparagus with Creamy Eggs
This classic recipe from The Splendid Table’s How to Eat Supper will soon be a household favorite.
Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending tender texture to this side dish.
Lemon & Butter-Braised Beet Greens
This side makes lovely use of incredibly tender, often-overlooked, beet greens.
Grilled Asparagus with Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
