Winter’s Brunch Recipes

Rise and shine—it’s breakfast time! Cozy up to our first delivery of the year, a wintery, brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, cold-pressed orange juice, farm-fresh eggs and both Challah and multigrain bread loaves from our favorite local bakery. Also accented by sweet carrots, golden potatoes and a plethora of fresh herbs, as well as juicy Cara Cara oranges, pomegranate arils and a beautiful blend of greens to incorporate into a centerpiece-worthy salad with our housemade citronette, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, berry jam, or confectioners’ sugar.

Lacinato Kale Frittata
A wonderfully-easy brunch entrée!

Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette
A light, bright, and refreshing addition to any brunch lineup.

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Golden Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and just a touch of red pepper flakes for heat.

Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.

Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette

A light, bright, and refreshing addition to any brunch lineup.

Ingredients:
4 large handfuls of salad greens, such as mix of this week’s Lacinato kale and red-veined sorrel greens, washed and torn or chopped into bite-sized pieces
1 cup coarsely-chopped radicchio
2 Cara Cara oranges, sliced into segments
⅓ cup goat cheese, crumbled
3 tablespoons sliced almonds
¼ cup pomegranate arils
F&L citronette
Fresh ground pepper

Method:
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.

2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, goat cheese, pomegranate arils and warm almonds.

3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season generously with fresh ground pepper.

Radicchio Salad with Fennel & Blood Oranges

This crisp, citrus-kissed salad is just beautiful.

Ingredients:
4 cups mixed radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Sea salt and fresh ground pepper

Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a blood orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. Add radicchio greens to a large mixing bowl. In a separate small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper, to taste.

2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with the vinaigrette and taste. Drizzle more dressing and season with ground pepper as desired. Top with fennel fronds to serve.

Roasted Baby Beet Salad with Rosemary Pecans

Topped with a light vinaigrette and roasted pecans, this salad is both colorful and satisfying.

Ingredients:
Roasted baby red and yellow beets, sliced in half and still warm from the oven (see enclosed recipe)
2-3 cups Mesclun greens, washed and dried
½ cup F&L rosemary pecans
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper

Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.

2. To assemble the salad: Arrange the greens on a large platter and then top with beet slices. Top with roasted pecans, then drizzle with the vinaigrette. Top with additional ground pepper to taste.

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