Sunday, July 13, 2014

Produce List for the Week of July 14th
Green Onion Blue Kale Italian Parsley Heirloom Tomatoes
Red Onions Yellow Onions Red Cabbage Squash
Cherry Tomatoes Green Beans Cucumbers               

Auntie Em's Produce Delivery Add-Ons
Email Michelle@auntieemskitchen.com at least 3 days before your next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
½ Dozen, Free Range Eggs $3.25
1 Sourdough Boule $3.00 (made fresh daily by our very own Noah Wolf of DOE Breads)
Grass-Fed Beef Meatloaf $8.95 (serves 2)
Organic Vietnamese Chicken Meatballs: $15.00 for 12 meatballs - made fresh to order! It is great over rice for a quick meal!
Pasta Salad: Peas, Pasta, Herb-Roasted Zucchini and Feta; $13.95 per quart
* Organic Potato Salad: $13.95 per quart
* Beet & Fennel Salad: $13.95 per quart

Chilled Yellow Squash Soup
Ingredients:
1 tablespoon olive oil
3/4 cup chopped leek (white and pale green parts only; about 1 medium)
1 teaspoon (scant) coriander seeds
1 1/4pounds yellow crookneck squash, coarsely chopped
1 (14-ounce) can vegetable broth
1/4 cup crème fraîche* or sour cream
1/2 teaspoon finely grated lemon peel


Preparation:          Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes. Add broth. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.
Whisk crème fraîche and grated lemon peel in small bowl. Divide soup among bowls, drizzle with lemon crème fraîche, and serve.

Bon Appetit, July 2007
http://www.epicurious.com/recipes/food/views/Chilled-Yellow-Squash-and-Leek-Soup-with-Coriander-and-Lemon-Creme-Fraiche-238772
Have a great week!

*Please Use The Back of this Sheet for Scrap Paper*

Sunday, July 6, 2014

Produce List for the Week of July 7th
Cilantro                               Red Chard                    Carrots                            Heirloom Tomatoes
Red Onions Yellow Onions Red Cabbage Squash   
Cherry Tomatoes Green Beans Cucumbers Sugar Queen Melons               

Auntie Em's Produce Delivery Add-Ons
Email Michelle@auntieemskitchen.com at least 3 days before your next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
½ Dozen, Free Range Eggs $3.25
1 Sourdough Boule $3.00 (made fresh daily by our very own Noah Wolf of DOE Breads)
Grass-Fed Beef Meatloaf $8.95 (serves 2)
Organic Vietnamese Chicken Meatballs: $15.00 for 12 meatballs - made fresh to order! It is great over rice for a quick meal!
Pasta Salad: Peas, Pasta, Herb-Roasted Zucchini and Feta; $13.95 per quart
* Organic Potato Salad: $13.95 per quart
* Beet & Fennel Salad: $13.95 per quart

Herb Green Beans with Feta
Ingredients:
1 1/2 pounds green beans, trimmed
Kosher salt
1/4 cup olive oil
4 tablespoons torn fresh mint leaves, divided
2 tablespoons chopped fresh dill, divided
2 tablespoons matchstick-size strips lemon zest, divided
2 tablespoons (or more) fresh lemon juice
2 ounces feta, crumbled (about 1/2 cup)
Freshly ground black pepper

Preparation:          Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.
Toss beans, oil, 2 tablespoons mint, 1 tablespoon dill, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and half of feta in a large bowl; season with salt, pepper, and more lemon juice, if desired. Serve beans topped with remaining feta, 2 tablespoons mint, 1 tablespoon dill, and 1 tablespoon lemon zest.
DO AHEAD: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.

Bon Appetit, August 2013
http://www.epicurious.com/recipes/food/views/Herb-Green-Beans-with-Feta-51178900

Sunday, June 29, 2014

Produce List for the Week of June 30th

Striped Zucchini                                       Rosemary                                    Strawberries
Red Onions                                               Heirloom Tomatoes                      Blue Kale
White Carrots                                           Red Chard                                    Ruby lEttuce
Broccoli                                                    Cauliflower                   

Auntie Em's Produce Delivery Add-Ons
Email Michelle@auntieemskitchen.com at least 3 days before your next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
½ Dozen, Free Range Eggs $3.25
1 Sourdough Boule $3.00 (made fresh daily by our very own Noah Wolf of DOE Breads)
Grass-Fed Beef Meatloaf $8.95 (serves 2)
Organic Vietnamese Chicken Meatballs: $15.00 for 12 meatballs - made fresh to order! It is great over rice for a quick meal!
Pasta Salad: Peas, Pasta, Herb-Roasted Zucchini and Feta; $13.95 per quart
* Organic Potato Salad: $13.95 per quart
* Beet & Fennel Salad: $13.95 per quart

This week’s recipe suggests using your tomatoes to make a delightful summer gazpacho!
Hummus & Curried Cauliflower Tartine
Ingredients:
For the Curried Cauliflower
1/2 cauliflower, washed, dried and broken into very small florets
2 tsp ground turmeric                1 tsp cumin
1 pinch of freshly grated nutmeg
1 pinch of cinnamon                    1 sprig of thyme, leaves only
2 tbsp extra virgin olive oil           sea salt
For the Hummus
1 2/3 cups (13oz/400g) canned chickpeas, drained (reserve the liquid)
2 tbsp tahini                              juice of 1/4 lemon
1 tbsp extra virgin olive oil          1 pinch of sea salt
To serve
4 slices of sourdough bread, 1 scallion (spring onion), chopped, 2 tbsp extra virgin olive oil

Preparation:          Start by making the curried cauliflower. Preheat the oven to 425°F (220°C/gas mark 7). In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well. Transfer to an ovenproof dish and roast in the oven for 10–15 minutes, until lightly brown on top. Remove from the oven and set aside to cool.
Place all the hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée. Refrigerate for at least 30 minutes.
To serve, spread the hummus on the bread and top with the curried cauliflower. Sprinkle the scallion (spring onion) on top and drizzle with the olive oil.

Epicurious, July 2013, Reprinted from Le Pain Quotidian Cookbook
http://www.epicurious.com/recipes/food/views/Hummus-Curried-Cauliflower-Tartine-51180220
Have a great week!



Sunday, June 22, 2014

Produce List for the Week of June 23rd

Artichoke                                                 Celery                                           Strawberries
Green Onion                                             Tomatoes                                     Blue Kale
Carrots                                                     Beets                                                

Auntie Em's Produce Delivery Add-Ons
Email Michelle@auntieemskitchen.com at least 3 days before your next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
½ Dozen, Free Range Eggs $3.25
1 Sourdough Boule $3.00 (made fresh daily by our very own Noah Wolf of DOE Breads)
Grass-Fed Beef Meatloaf $8.95 (serves 2)
Organic Vietnamese Chicken Meatballs: $15.00 for 12 meatballs - made fresh to order! It is great over rice for a quick meal!
Pasta Salad: Peas, Pasta, Herb-Roasted Zucchini and Feta; $13.95 per quart
* Organic Potato Salad: $13.95 per quart
* Beet & Fennel Salad: $13.95 per quart

Fresh Tomato Gazpacho
Ingredients:
2 pounds large tomatoes, halved
1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)
1 red bell pepper, seeded, diced
1 cup chopped peeled English hothouse cucumber
1 cup chopped red onion
1/4 cup Sherry wine vinegar
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 cup water

Preparation:          Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.
Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.


Bon Appétit  | August 2001

http://www.epicurious.com/recipes/food/views/Fresh-Tomato-Gazpacho-105333

Monday, June 16, 2014

Produce List for the Week of June 16th

Red Chard                                                Celery                                           Strawberries
Plums                                                      Green Onion                                  Green Cabbage
Carrots                                                    Zucchini                                         Blue Kale                                                   

Auntie Em's Produce Delivery Add-Ons
Email Michelle@auntieemskitchen.com at least 3 days before your next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
½ Dozen, Free Range Eggs $3.25
1 Sourdough Boule $3.00 (made fresh daily by our very own Noah Wolf of DOE Breads)
Grass-Fed Beef Meatloaf $8.95 (serves 2)
Organic Vietnamese Chicken Meatballs: $15.00 for 12 meatballs - made fresh to order! It is great over rice for a quick meal!
Pasta Salad: Peas, Pasta, Herb-Roasted Zucchini and Feta; $13.95 per quart
* Organic Potato Salad: $13.95 per quart
* Beet & Fennel Salad: $13.95 per quart

Kale Pesto with Toasted Walnuts
Ingredients:
2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1/4 cup toasted walnuts
4 cloves garlic, chopped
1/2 cup grated Parmesan cheese

Preparation:          
In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately.
Epicurious, November 2013
http://www.epicurious.com/recipes/food/views/Kale-Pesto-with-Toasted-Walnuts-51207810

Sunday, June 8, 2014


Produce List for the Week of June 9th

White Peaches                                      White Nectarines                                           Yellow Peaches
Plums                                                 Gold Nugget Tangerines                                  Cabbage
Carrots                                                Collard Greens                                              Zucchini
Cucumbers                                           Red Torpedo Onions

Auntie Em's Produce Delivery Add-Ons
Email Michelle@auntieemskitchen.com at least 3 days before your next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
½ Dozen, Free Range Eggs $3.25
1 Sourdough Boule $3.00 (made fresh daily by our very own Noah Wolf of DOE Breads)
Grass-Fed Beef Meatloaf $8.95 (serves 2)
Organic Vietnamese Chicken Meatballs: $15.00 for 12 meatballs - made fresh to order! It is great over rice for a quick meal!
Pasta Salad: Peas, Pasta, Herb-Roasted Zucchini and Feta; $13.95 per quart
* Organic Potato Salad: $13.95 per quart
* Beet & Fennel Salad: $13.95 per quart

To augment this week’s recipe, you can try toasting garlic prior to adding the bacon (substitute olive oil for vegetarians) and finishing the dish with citrus!
Collard Greens Miniera
Ingredients:
1 1/4 lb collard greens, halved lengthwise and stems and center ribs discarded
3 slices bacon, finely chopped

Preparation:          
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife.
Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.


Gourmet, January 2001
http://www.epicurious.com/recipes/food/views/Collard-Greens-Miniera-104567