Apple & Pecan Green Salad with Gorgonzola Dolce

This beautiful salad is light and fresh, a perfect pairing for this week’s brunch fare.

Ingredients:
4 cups of your favorite spring lettuce greens, washed and patted dry
1 apple, cored and diced
½ cup gorgonzola dolce cheese, cut or crumbled into bite-size chunks
¾ cup cocktail pecans
Apple cider vinaigrette (see recipe)

Method:
1. In a large bowl, combine the greens and apple slices, tossing to mix well.

2. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with the gorgonzola dolce cheese and cocktail pecans. Add more dressing and fresh ground pepper to taste, as needed.

Comfort Classics

With a few flurries the air and what we hope are the last frigid overnight temps this week, this lineup accordingly invites you to cozy up to a comfy supper starring a risotto crafted with earthy dried Porcini mushrooms, Cherry Valley Dairy fromage blanc, our own white truffle oil and a truffle, sea salt and Parmesan blend topping. Also accompanied by golden beets, purple top baby turnips, iron-rich spinach and beautiful garden-grown herbs, plus Gruyère cheese bread, lemony olives and chocolate-coated almonds, this box will do wonders to ward off any lingering wintertime blues (as will a glass of French white wine!).

Here are a few recipe ideas for the week:

Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Braised Asian Greens
These tender greens are a great side dish.

Spinach Salad with Apples & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Spice It Up Recipes

From our smoky chili-citrus vinaigrette to drizzle over winter citrus fruit and micro cilantro in a salad to Skagit River Ranch’s famous all-natural chorizo sausages to mix into a frittata, this week’s lineup is sure to spice things up. Blending beautifully with fresh Northwest produce like leeks, scallions and Badger Flame beets, your box also includes fresh pomodoro bread and a ruby-hued Cabernet Sauvignon from Argentina to help it all go down smooth. Enjoy!

Here are a few recipe ideas for the week:

Chorizo Frittata with Cherry Tomatoes, Leeks & Baby Spinach
Serve this satisfying frittata with a dollop of cooling sour cream on top.

Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro
This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!

Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.

Chili-Roasted Carrots
Roasted with chili powder and cumin then tossed with micro cilantro and lime juice, these carrots are bursting with zesty flavor.

Lemon-Lime Curd
Cool your palette with this classic curd recipe from Gourmet magazine.

Springtime Brunch Recipes

There’s nothing quite like a fresh spring morning, the dew sparkling on each blade of grass and the newest garden shoots reaching toward the sky to catch the sometimes-elusive sun. Thus, with fixings like our housemade spinach-bacon-Cheddar frittata, Tunawerth yogurt and cherry-almond cake topping complementing spring-fresh ingredients like microgreens, Romanesco and first-of-the-season rhubarb, this week’s breakfast-themed box greets the morning with similar enthusiasm—so pop open a bottle of bubbly Brut Cava and enjoy!

Here are a few recipe ideas for the week:

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.

Romanesco Salad
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.

Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Rhubarb-Apple Cake
Finish with our signature cherry-almond topping, and you’ve got dessert!

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