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I'll be making the following recipes. The underlined items you'll probably need to find at a grocery store. Also note that I haven't included basic ingredients like some sort of oil, salt, and pepper.
- Hazelnut-Apricot Chicken with Mint Pesto
- 4 boneless, skinless chicken breasts (Rickman Gulch Farms)
- 1 cup hazelnuts (Holmquist Hazelnuts)
- 2 ounces goat cheese (Port Madison Farms)
- 4-6 dried apricots (Pipitone Farms)
- Breadcrumbs (or crusty bread from Tall Grass Bakery)
- 1 egg (Skagit River Ranch, Sea Breeze Farms, or Rickman Gulch Farms)
- 1 large bunch fresh mint
- Shredded Carrot Salad
- 2 medium bunches of carrots (Nash's Organic Produce)
- 1 small horseradish root (U-District Farmers Market)
- Cider vinegar (Rockridge Orchards)
- Garlic (Anselmo Farms)
- Fresh dill
- 2 medium bunches of carrots (Nash's Organic Produce)
- Crispy Apricot Pork Chops
- Crusty bread (from Tall Grass Bakery)
- Apricot Yum (Pipitone Farms)
- 4 pork chops (Skagit River Ranch or Sea Breeze Farms)
- Crusty bread (from Tall Grass Bakery)
- Asparagus and Gruyere Tart
- Puff pastry
- 6 oz Gruyere cheese
- 1 1/2 pounds asparagus (Homestead Organic Produce)
- Spinach Salad with Dried Cherries
- 1/4 cup seeds (pumpkin, sunflower)
- Red wine vinegar (Sea Breeze Farms)
- Chardonnay Mustard (Sea Breeze Farms)
- 8 ounces spinach (Nash's Organic Produce)
- Red onion (Anselmo Farms)
- 1/2 cup dried cherries (Tiny's Organic Produce)
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