Monday, September 22, 2014

Produce List for the Week of September 22nd

Produce List for the Week of September 22nd


Heirloom Tomatoes

Okra
Summer Squash
Cherry Tomatoes

Beets
Dino & Blue Kale
Multi-color Bell Peppers
Romaine Lettuce
Japanese Eggplant
Cucumbers
Red Onions

Delicata Squash


Auntie Em's Produce Delivery Add-Ons
Email contact@auntieemsdelivery.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)
12/pack Vietnamese Chicken Meatballs $15.00
6/pack Italian-Style Turkey Meatballs in a Tomato Basil Sauce $12.00
1 Quart of Tomato Basil Sauce $8.95
1 Quart of Apple Cider Vinaigrette $8.95
1 Quart of Caramelized Balsamic Vinaigrette $8.95



Mustard Greens, Roasted Squash & Hazelnut Salad
Bon Appetit | October 2012 by Sean Rembold
Ingredients
  • 1 medium delicata squash (12-14 ounces), halved, seeded, cut into 3/4" cubes
  • 2 tablespoons plus 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup skinned hazelnuts
  • 1/2 cup hazelnut oil
  • 1/2 cup Sherry vinegar
  • 2 teaspoons sugar
  • 1 6-7-ounce bunch mustard greens, center ribs and stems removed from tough greens, cut into 2" pieces (about 5 cups)


Preparation
Place racks in top and bottom thirds of oven; preheat to 400°F. Line a rimmed baking sheet with foil. Toss squash with 2 tablespoons olive oil in a medium bowl; season to taste with salt and pepper. Spread out squash on prepared sheet and roast, turning occasionally, until tender and golden in spots, 18–20 minutes.


Meanwhile, spread out hazelnuts on a small rimmed baking sheet and toast in oven until beginning to turn golden brown, 8–10 minutes. Let cool on sheet.


Chop hazelnuts; place in a small bowl. Whisk in remaining 1/3 cup olive oil, hazelnut oil, vinegar, and sugar. Season vinaigrette to taste with salt and pepper.


Place roasted squash and mustard greens in a large bowl; toss to combine. Drizzle vinaigrette over and season with salt and pepper; toss to coat.


Monday, September 15, 2014

Produce List for the Week of September 15th

Produce List for the Week of September 15th


Brandy Wine Tomatoes
Peaches
Zucchini
Cherry Tomatoes
Beets
Heirloom Baby Eggplant
Multi-color Bell Peppers
Romaine Lettuce
Fingerling Potatoes
Rosemary & Basil
French Melons
Dino Kale

Auntie Em's Produce Delivery Add-Ons
Email contact@auntieemsdelivery.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)
12/pack Vietnamese Chicken Meatballs $15.00
6/pack Italian-Style Turkey Meatballs in a Tomato Basil Sauce $12.00
1 Quart of Tomato Basil Sauce $8.95
1 Quart of Apple Cider Vinaigrette $8.95
1 Quart of Caramelized Balsamic Vinaigrette $8.95

Ratatouille Panzanella Salad with Lemon Chardonnay Vinaigrette
By Carrie Farias of Carrie’s Experimental Kitchen
Yield: 6 cups
Ingredients
Salad
  • 1 lb. Loaf Multigrain Bread
  • 2 c. Eggplant, skin on and diced
  • 1 Medium Zucchini, skin on and diced
  • 1 c. Sliced Mushrooms
  • 1/2 Red Onion, diced
  • 2 Cloves Garlic, chopped
  • 2 Plum Tomatoes
  • 2 tbsp. Extra Virgin Olive Oil
  • Prepared Lemon Chardonnay Vinaigrette
Vinaigrette
  • 1 Lemon, zest and juice
  • 2 tbsp. Chardonnay Wine
  • 1/4 c. Canola Oil
  • 1 tbsp. Fresh Rosemary, chopped
  • 1 tbsp. Pecorino Romano Cheese, grated

Preparation
  1. Preheat oven to 425 degrees.
  2. Cut the bread into cubes, place on a baking sheet and spray with cooking spray
  3. Bake for 5-10 minutes; turning once, until they are brown. Remove from oven and cool.
  4. While the bread is in the oven, add your eggplant, zucchini, mushrooms, onion, garlic and tomatoes to baking sheet; then drizzle the olive oil on top. Place in the oven with the bread and bake for approximately 15 minutes; turning once. Remove from the oven and cool.
  5. Prepare vinaigrette: Add all ingredients to a bowl and whisk together until well blended.
  6. Add the bread, vegetables and vinaigrette to a bowl. Toss to coat and serve.


Thursday, September 11, 2014

Produce List for the Week of September 8th, 2014

Produce List for the Week of September 8th

Heirloom & Cherry Tomatoes

Butternut Squash

Yellow Patty Pan

Cucumbers

Beets

Heirloom Baby Eggplant

Multi-color Bell Peppers

Romaine Lettuce

Fingerling Potatoes

Rosemary

Cantaloupe





Auntie Em's Produce Delivery Add-Ons
Email contact@auntieemsdelivery.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)
12/pack Vietnamese Chicken Meatballs $15.00
6/pack Italian-Style Turkey Meatballs in a Tomato Basil Sauce $12.00
1 Quart of Tomato Basil Sauce $8.95
1 Quart of Apple Cider Vinaigrette $8.95
1 Quart of Caramelized Balsamic Vinaigrette $8.95



Farmer’s Market Potato Salad
Cooking Light JUNE 2010


You can serve this dish at room temperature just after it's tossed together, or make it ahead, refrigerate, and serve chilled.

Ingredients
 
1 cup fresh corn kernels (about 2 ears)
  • 2 pounds fingerling potatoes, cut into 1-inch pieces
  • 2 1/2 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons cider vinegar
  • 2 tablespoons whole-grain Dijon mustard
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 3/4 cup vertically sliced red onion
  • 3/4 cup diced zucchini
  • 1 cup cherry tomatoes, halved

Preparation

1. Preheat oven to 425°.

2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.



Monday, August 25, 2014

Produce List for the Week of August 25th

Heirloom Tomatoes
Cherry Tomatoes
Purple Peppers
Dino Kale
Armenian Cucumbers
Yellow Peppers
Yellow Squash
Green Romaine
Orange Peppers
Green Zucchini
Ryan Sun Peaches
Anaheim Peppers




Auntie Em's Produce Delivery Add-Ons
Email contact@auntieemsdelivery.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)

Summer Vegetable Casserole
by Jackie Garvin of Syrup & Biscuits Blog


Plum tomatoes work best because of their low water content. Other varieties may be used but the cook time will need to be increased. For cheese, use any kind you like that has good flavor and melts well. I’ve used aged cheddar, Asiago and Jarlsberg.

2 large sweet onions, thinly sliced
2 tablespoons butter
6 medium summer (yellow) squash, sliced thinly in rounds
4 to 5 medium zucchini, sliced thinly in rounds
8 plum tomatoes, sliced thinly
salt for sprinkling
ground black pepper for sprinkling
dried thyme for sprinkling
1 pound of flavorful good melting cheese,  shredded (cheddar, Jarlsberg, etc.)

Melt butter in a large cast iron skillet. Add onions and cook over medium heat until they are caramelized, about 20 minutes.
Spread onions evenly in the bottom of a greased 11×13 casserole dish.
Add half the zucchini rounds and lightly sprinkle with salt, pepper and thyme.
Repeat with squash and then tomatoes, seasoning each layer.
Add half the shredded cheese on top of the tomatoes.
Repeat the layering and seasoning with zucchini, squash and tomatoes.  Add remaining cheese to the top of the casserole.
Bake uncovered in a 350 degree oven for 1 1/2 hours or until most of the liquid has evaporated.

Tuesday, August 12, 2014

Produce List for the Week of August 11th

Green Onions
Green Romaine
Yellow Peaches
Blue Kale
Armenian Cucumbers
Sungold Tomatoes
Green & Yellow Zucchini
Purple Peppers
Yellow Watermelon
Basil
Anaheim Chiles
Garlic
Italian Parsley



Auntie Em's Produce Delivery Add-Ons
Email contact@auntieemsdelivery.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)


Watermelon and Cucumber Gazpacho
Bon Appetit|August 2005|By Cat Cora
This fresh, colorful soup makes a great summer starter.
Yield: Makes 4 servings


ingredients
  • 1 3-pound seedless watermelon, diced (about 5 cups), divided
  • 1 small cucumber, peeled, seeded, diced (about 1 cup)
  • 1 medium-size red bell pepper, seeded, diced (about 1 cup)
  • 1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
  • 1 small jalapeño chile, seeded, minced
  • 3 pale green inner celery stalks, diced (about 1/2 cup)
  • 1/2 small red onion, diced (about 1 cup)
  • 1/4 cup finely chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/2 cup crème fraîche or sour cream
preparation
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

Divide gazpacho among bowls; top with dollop of crème fraîche
http://www.epicurious.com/recipes/food/views/Watermelon-and-Cucumber-Gazpacho-232543