Taco Night Recipes
Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, locally-made, hand-pressed tortillas and Samish Bay queso fresco cheese. Top your tacos with a flavorful, lime-kissed cucumber slaw (see recipes for details!), serve with a side of smoky beans or cilantro-lime rice, pour yourself a mojito—and you’ve got the makings of a Southwestern-style feast. Also included: Multigrain bread, farm-fresh eggs and seasonal produce like pea shoots, carrots and parsnips, plus Mexican chocolate and vanilla bean marshmallows to help you craft a delicious baked apple dessert. Enjoy!
Here are a few recipe ideas for the week:
Cucumber-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Smoky Southwestern Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later.
Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.
Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack, or try dusting them with a little taco seasoning for a Tex-Mex twist!
Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows
A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.
Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows
A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.
Ingredients:
2 medium apples
2 ounces Mexican chocolate, coarsely chopped
4 full-size vanilla bean marshmallows, plus 1 extra, cut into 4 quarters
4 tablespoons unsalted butter
2 tablespoons water
Method:
1. Preheat the oven to 400°. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in the center of each half.
2. Fill each crater with a marshmallow quarter and a quarter of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over the chocolate.
3. Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in the dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.
4. Set the oven to broil. Top each apple half with a full marshmallow. Broil until golden brown. Drizzle with any juices from the dish and serve warm.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes.
Ingredients:
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup
Method:
1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.
2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.
Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.
Gather ‘Round the Raclette Recipes
This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Traditional raclette cheese draped over farm-fresh favorites including German Butterball potatoes, smoky Italian speck and our housemade cornichons and pickled onions. Also included: Raspberry-streusel shortbread, a medley of produce like apples, red beets and leeks, plus your own mini raclette-maker to melt that ooey, gooey cheese right at the table.
Here are a few recipe ideas for the week:
How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty raclette cheese!
Red Beet Salad with Cara Cara Orange Vinaigrette
This stunning salad is infused with bright, citrusy flavor.
Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a salad.
Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Broccolini with Vin Cotto
Coated in a Balsamic vinegar glaze, garlic-flecked broccolini make for a warm, homey side dish.
Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
