Smoked Salmon & Leek Frittata

Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Ingredients:
2 tablespoons olive oil
2 medium-large leeks, thinly sliced (white and pale green parts only)
8 large eggs
3 tablespoons minced dill
3 tablespoons minced chives
2 ounces goat cheese, crumbled
4 ounces smoked salmon, flaked
Pinch each of sea salt and fresh ground pepper

Method:
1. Preheat the broiler. Melt the olive oil in a large, oven-proof skillet over medium high heat. Add the leeks and sauté, stirring often, until tender, about 4 minutes.

2. In a medium-sized bowl, whisk together the eggs, herbs, salt, pepper, goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes. Serve warm or at room temperature.

Weekend Brunch Recipes

Rise and shine! Gather around the table this weekend and rid yourself of the rainy day blues with a satisfying meal featuring such housemade provisions as apple cake mix with walnuts and cranberries, crunchy pickled carrots and freshly-made apple butter to slather on toasted multigrain bread. Complemented by other brunch-ready ingredients such as smoked salmon, Italian Prosecco and, of course, farm-fresh eggs, this week’s box also includes Cara Cara oranges, McIntosh apples and a truly-special new variety of beet—so pour yourself a mimosa and enjoy!

Here are a few recipe ideas for the week:

Smoked Salmon & Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by apples, cranberries and a sweet-savory dressing.

Parmesan-Roasted Cauliflower
This fragrant and flavorful cauliflower is also wonderful served over pasta.

Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

Roasted Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted multigrain bread.

F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes!

‘Tis the Season Recipes

The first week of December has brought on the trademark busy days and festive nights of the holiday season, as well as equally-seasonal weather with chilly nights and mornings. Take a much-deserved break this week with provisions for a cozy, comfy brunch—think: smoked wild salmon, farmstead eggs and fresh-baked cinnamon-raisin bread. Accompanied by seasonal produce such as Chioggia beets, Brussels sprouts and Delicata squash, plus our own crème fraîche and citrus vinaigrette, this box will do wonders to buoy the holiday spirit.

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.

Baked Eggs with Smoked Salmon, Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Radicchio Salad with Citrus Vinaigrette
Pairing pretty-pink radicchio and a light citrus vinaigrette, this salad is incredibly refreshing.

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Fall Color Recipes

As the last of the autumn leaves fall, blanketing the ground with beautiful bursts of scarlet, amber and sienna, we are continuing to see the same colors grace the gardens and thus this week’s box. Enjoy such favorites as Lacinato kale, Black Spanish radish and a brand-new variety of winter squash alongside locally-sourced, pretty-pink smoked salmon, Jewish rye bread and herb-kissed cream cheese, as well as all the ingredients for our signature apple cake. To fall!

Here are a few recipe ideas for the week:

Smoked Salmon Pâté
This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble!

Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.

Candied Squash Seeds
Great for snacking, scattering over salads or serving atop soup!

Creamy Smoked Salmon, Leek & Fingerling Potato Chowder
This luscious soup is sure to be a new fall favorite.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes.

this week's recipes
the delights of spring

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hi, april

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