FARM FRESH NW
CHRISTMAS
2023
HOLIDAY Entertaining
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On the Cover Savory Lamb Meatball Crostinis with Feta
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Breakfast Casserole This casserole combines the savory depth of sausage with the comfort of potatoes, all held together by a rich, custardy mixture of eggs and milk.
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Jingle Jazz Pomegranate Fizz This festive fusion of flavor will become a holiday favorite.
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Jingle Berry Merlot-Cranberry Sauce Add a swirl of sophistication to the holiday table.
Farm Fresh Northwest
SAVORY LAMB MEATBALL CROSTINIS
SAVORY LAMB MEATBALL CROSTINI: A FUSION OF RICH FLAVORS AND FRESH AROMAS Experience a captivating medley of flavors with our Lamb Meatballs on Crostini with Feta. Each bite is a delightful dance of savory and fresh, creating a harmonious balance on your palate. The rich and flavorful lamb meatballs, seasoned with aromatic cumin and oregano, provide a hearty and robust foundation. The crostini offers a crispy and golden base, its subtle garlic notes adding an extra layer of flavor. If you choose to add fresh mint, the leaves bring a burst of brightness, cutting through the richness of the lamb, while the crumbled feta adds a tangy and salty kick, enhancing the overall savoriness of the dish. The creamy Greek yogurt serves as the perfect finishing touch, adding a smooth and cooling element that ties all the flavors together. Pair this delightful appetizer with a light and fruity Pinot Noir. The wine’s bright acidity and red berry notes complement the savory lamb, while its slight earthiness harmonizes with the cumin and oregano.
The soft tannins of the Pinot Noir provide a gentle contrast to the crispiness of the crostini, making each bite and sip an unforgettable experience. Enjoy this exquisite combination, and let the flavors transport you to a world of culinary bliss.
Why Lamb and Mint? Although we look at alternative flavor combinations to satisfy different palettes, mint and lamb have long been a classic pairing, cherished for their complementary flavors. The rich and robust taste of lamb finds its perfect counterpart in the bright and refreshing zest of mint. This herb acts as a palate cleanser, cutting through the fattiness of the lamb and bringing a burst of freshness that enhances the overall dining experience. The contrast between the savory meat and the cool, aromatic mint creates a balanced and harmonious dish, leaving a lasting impression on the palate. This timeless combination transcends cultures and cuisines, showcasing the magic that happens when contrasting flavors unite in perfect harmony.
LAMB MEATBALLS ON CROSTINI WITH FETA Ingredients for Meatballs 1.5 lbs ground lamb 1/3 cup breadcrumbs 1/3 cup milk 1 medium onion, finely chopped 4 cloves garlic, minced 1.5 tsp dried oregano 1.5 tsp cumin Salt and black pepper to taste 1 large egg Olive oil, for cooking Garnish: Fresh rosemary, mint, chives, parsley – whatever greenery you choose to represent the holiday season. Variation photos below!
Instructions 1. Preheat your oven to 400°F (200°C). 2. Soak the breadcrumbs in milk in a small bowl for 5 minutes. 3. In a large mixing bowl, combine the ground lamb, soaked breadcrumbs, chopped onion, minced garlic, dried oregano, cumin, salt, pepper, and egg. Mix until well combined. 4. Form the mixture into meatballs slightly smaller than the size of your crostini slices, and place on a baking sheet lined with parchment paper. 5. Drizzle the meatballs with olive oil and bake for 15-20 minutes, or until cooked through and browned on the outside. 6. While meatballs are baking, brush baguette slices with olive oil on both sides and bake in the oven for 8-10 minutes, or until golden brown. Once out of the oven, rub one side of each toasted slice with a garlic clove for added flavor. 7. To assemble, place a lamb meatball on each crostini slice. Top with a few fresh mint leaves or other garnish, a sprinkle of crumbled feta, and a small dollop of Greek yogurt. Garnish and serve immediately.
Ingredients for Crostinis 1 baguette, sliced into 1/2-inch-thick rounds Olive oil for brushing 1 clove garlic, peeled
Assembly Fresh mint leaves or other garnish Feta cheese, crumbled Greek yogurt
Wine Recommendation A light red wine like Pinot Noir can complement the savory lamb meatballs while not overpowering the fresh herbs and feta. The wine’s bright acidity can also help cut through the richness of the meat.
Companion Recipe Serve the Lamb Meatballs with a side of roasted red pepper and walnut dip, which provides a sweet and nutty contrast to the savory lamb.
Cocktail Recommendation A Mediterranean Mule, made with vodka, fresh lemon juice, pomegranate juice, and ginger beer, served over ice with a sprig of mint, can offer a fruity and spicy kick to complement the appetizer.
Mocktail Recommendation A Pomegranate Spritzer, made with pomegranate juice, fresh lemon juice, and sparkling water, served over ice with a lemon wedge, can provide a non-alcoholic and refreshing option with flavors that echo the Mediterranean theme of the dish.
HONEY ROASTED PEAR SALAD WITH MAPLE VINAIGRETTE Flavor Profile: The roasted pears offer a sweet, caramelized profile, which complements the smokiness of the bacon and the earthy tones of the greens. Candied walnuts add a delightful crunch and nuttiness, while the maple vinaigrette brings it all together with its sweet and tangy notes, creating a harmonious blend of autumnal flavors.
Ingredients 4 cups mixed greens (such as spinach and arugula) 2 ripe pears, cored and sliced 1 tablespoon honey 1 tablespoon olive oil ½ cup walnuts 2 tablespoons sugar 4 strips of bacon Salt and pepper to taste
For the Maple Vinaigrette ¼ cup pure maple syrup 1 tablespoon Dijon mustard 2 tablespoons cider vinegar ⅓ cup extra virgin olive oil Salt and pepper to taste
Preparation 1. Preheat your oven to 375°F (190°C). Toss the sliced pears with honey and olive oil, and arrange them on a baking sheet. Roast for 20 minutes or until caramelized and tender, turning halfway through. 2. While pears are roasting, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and then crumble or chop into bite-sized pieces. 3. For the candied walnuts, combine the walnuts and sugar in a skillet over medium heat. Cook until the sugar melts and coats the walnuts, stirring constantly. 4. Transfer onto parchment paper and separate the nuts immediately, sprinkling with a little salt. Allow them to cool. 5. To make the vinaigrette, whisk together maple syrup, Dijon mustard, cider vinegar, salt, and pepper. Gradually whisk in the olive oil until the dressing is emulsified. 6. In a large salad bowl, combine the greens, roasted pears, candied walnuts, and bacon. Drizzle with the maple vinaigrette and toss gently to combine. Season with salt and pepper to taste.
Roast Chicken with Sage, Lemon and Garlic Simplicity reigns with this flavorful, cold weather comfort food recipe
ROAST CHICKEN WITH SAGE, LEMON AND GARLIC Serves 4 Ingredients 1 4-pound chicken 1 lemon 22 fresh sage leaves 3 cloves garlic 6 tablespoons unsalted butter, room temperature Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 8 sprigs parsley 2 small onions, cut into quarters 2 carrots, cut into 2″ pcs
Directions Heat oven to 475°. Rinse chicken under cold water and pat dry with paper towels. Peel lemon, keeping away from the white pith. Chop lemon peel, sage, and garlic together; place in a bowl. Add butter and 1 teaspoon salt. Stir to combine. Quarter the peeled lemon; set aside. Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slide the butter mixture between skin and poultry, spreading it evenly.
Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley, and 1 quartered onion. Tie legs together with kitchen twine, if desired. Add remaining quartered onion and carrots into center of roasting pan and place chicken on top of them. Roast for 20 minutes, then reduce oven temperature to 400˚. Continue roasting until the thermometer inserted into thickest part of thigh (without touching bone) reads 165°, about 1 hour more. Transfer chicken to a platter and let rest for 10 minutes before carving.
Farm Fresh Sausage, Potato, and Egg Breakfast Casserole Crafted from everyday ingredients including ground sausage, shredded potatoes, eggs, garlic, and onions, this casserole combines the savory depth of sausage with the comfort of potatoes, all held together by a rich, custardy mixture of eggs and milk. Morning time-saver: Assemble the ingredients inside your baking dish the night before and chill it overnight. When dawn breaks, pull your casserole out of the fridge, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius), and let the dish sit at room temperature as your oven preheats. To compensate for starting with a chilled dish, simply add an extra 10-15 minutes to the baking time, or until the eggs are set and the top is beautifully golden. Bacon makes everything better – Cook up a strip or two of bacon and break into small pieces for a little extra bacony, smoky, flavor. Breakfast companion ideas A fresh fruit salad would make a nice, refreshing contrast to the rich, savory casserole. Serve with slices of avocado on the side or a simple guacamole for a touch of creaminess. Whole grain toast or English muffins with butter or a fruit preserve can complement the dish. For those who like a sweet note at breakfast, mini muffins or scones can be served. A simple Greek yogurt with a drizzle of honey can balance out the hearty casserole. For a festive brunch, you might consider serving with mimosas or a non-alcoholic fruit spritzer.
SAUSAGE, POTATO, AND EGG BREAKFAST CASSEROLE
Ingredients 1-pound FFNW ground sausage 3 cups shredded potatoes (you can use store-bought hash browns, or make your own) 10 FFNW large eggs 2 cloves garlic, minced 1 large yellow onion, diced 1/2 cup green onions, chopped
1 teaspoon salt, more to taste 1/2 teaspoon black pepper, more to taste 1 tablespoon fresh parsley, chopped 2 cups sharp cheddar cheese, shredded 1 cup whole milk Non-stick cooking spray Optional: 1 bell pepper, diced, for added color and texture
Preparation Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray a 9×13 inch baking dish with non-stick cooking spray. In a large skillet, brown the sausage over medium-high heat, breaking it into crumbles as it cooks. Once fully cooked, remove it with a slotted spoon and set it aside, leaving the fat in the skillet. In the same skillet, add the diced onion and minced garlic. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes. If you’re using the bell pepper, add it now and cook for another 2-3 minutes. In the prepared baking dish, spread the shredded potatoes evenly at the bottom.
Sprinkle the cooked sausage over the potatoes, followed by the onion and garlic mixture (and bell pepper if using). In a large bowl, beat the eggs, then whisk in the milk, salt, pepper, and most of the chopped parsley. Save a little parsley for garnish. Pour this mixture over the ingredients in the baking dish, making sure it is evenly distributed. Top everything off with the shredded cheddar cheese. Bake for about 45 minutes, or until the eggs are set and the top is golden brown. Let the casserole rest for about 5 minutes before serving. Garnish with green onions and the remaining parsley.
JINGLE BERRY MERLOT-CRANBERRY SAUCE
Add a swirl of sophistication to your holiday table with our Jingle Berry Merlot Cranberry Sauce.
This isn’t your ordinary cranberry sauce; it’s a refined blend where the tartness of fresh cranberries mingles with the deep, fruity notes of a lush Merlot. As the sauce simmers, the rich wine infuses the berries with a complex profile, crafting a side dish that complements the festive flavors of your feast. Each spoonful is like a toast to the holidays, capturing the merry spirit of the season in a harmony of taste that’s sure to elevate your celebration.
JINGLE BERRY MERLOT CRANBERRY SAUCE Ingredients 1 cup red wine (a fruity wine like Merlot or Zinfandel works well) 12 ounces fresh or frozen cranberries 1 cup white sugar (adjust to taste) 1 cinnamon stick A strip of orange zest A pinch of salt
Instructions 1. Prepare the Cranberries: If you’re using fresh cranberries, rinse them under cold water and discard any that are soft or bruised. If they’re frozen, there’s no need to thaw them first. 2. Combine Ingredients: In a medium saucepan, combine the red wine, sugar, cinnamon stick, orange zest, and a pinch of salt. Stir over medium heat until the sugar has dissolved. 3. Cook the Cranberries: Add the cranberries to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. 4. Simmer: Let the cranberries simmer for about 10-15 minutes, or until they start to burst and the sauce thickens. Remember that the sauce will thicken more as it cools. 5. Adjust Flavor: Taste the sauce and add more sugar if it’s too tart for your liking. If it’s too sweet, add a little more wine or a splash of lemon juice. 6. Finish the Sauce: Once the cranberries have cooked and the sauce has reached your desired consistency, remove the saucepan from the heat. Discard the cinnamon stick and orange zest. 7. Cool and Serve: Let the sauce cool before serving. It can be served warm, at room temperature, or cold.
JINGLE JAZZ POMEGRANATE FIZZ
A Festive Fusion of Flavor and Tradition
Celebrate the holidays with the Jingle Jazz Pomegranate Fizz, a cocktail that artfully blends the crispness of gin with the lush, deep flavors of pomegranate.
Instructions for Preparing a Pomegranate Cutting the Crown: Slice off the crown (top) of the pomegranate. Scoring the Skin: Gently score the skin in quarters from top to bottom, being careful not to cut too deep into the seeds. Opening the Pomegranate: Gently pull apart the pomegranate into quarters along the scored lines. Releasing the Seeds: Over a bowl of water, use your fingers to gently separate the seeds from the membrane. The seeds will sink to the bottom, and the membrane will float. Collecting the Seeds: Skim off and discard the floating membrane. Drain the seeds and they’re ready to use.
JINGLE JAZZ POMEGRANATE FIZZ Ingredients 2 ounces 135º EAST Gin 1 ounce pomegranate juice 0.5-ounce fresh lime juice 0.5-ounce simple syrup Club soda, to top Pomegranate seeds and lime wheel, for garnish
Instructions 1. In a shaker, combine the gin, pomegranate juice, lime juice, and simple syrup. 2. Fill the shaker with ice and shake well until chilled. 3. Strain the mixture into a glass filled with ice. 4. Top with a splash of club soda. 5. Garnish with a few pomegranate seeds and a lime wheel.
Farm Fresh Northwest | Pasture raised beef and pork delivered to your doorstep. Farm Fresh Northwest, operated by Mark and Brooke Lathim, is dedicated to providing high-quality products. Their cattle and pigs are nurtured in a pastureraised environment, ensuring they are free from antibiotics and hormones. Additionally, their feed is strictly non-GMO. The cattle receive exceptional care from Grandpa as he tends to them on his farm located in Eastern Washington. On the west side, Mark and Brooke take charge of raising the pigs on their farm situated in Stanwood, Washington. Mark himself represents the fifth generation to grow up on the family farm, which lies 30 miles north of Pasco alongside the Snake River.
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