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

Monday, August 4, 2014

Produce List for the Week of August 4th



Nectarines
Pluots
Peaches
Grapes
Heirloom Tomato
Sungold Tomatoes
Green & Yellow Zucchini
Yellow Lemon Cucumbers
Cabbage
Purple Peppers
Carrots
Romaine Lettuce
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)

Tomato and Cabbage Tabbouleh


Bon Appétit | July 2014 by Anissa Helou
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Yield: Makes 8 servings

Ingredients
  • 1 cup bulgur (not quick-cooking)
  • 1/2 medium head green cabbage, cut into 1"-thick wedges, then very thinly sliced crosswise (about 4 cups)
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large
  • 3 cups coarsely chopped fresh mint
  • 3/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
Preparation

Place bulgur in a large bowl and add 1 1/2 cups boiling water. Let soak until softened and water is absorbed, 40-45 minutes.

Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.

Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.


Saturday, July 26, 2014

Produce List for the Week of July 21st
Beets Thyme Romain Nectarines
Melons Heirloom Tomatoes                Sun Gold Tomatoes Cucumbers
Yellow Zucchini Green Zucchini Green Beans Red 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)

Heirloom Tomato Tart
Ingredients:
For black pepper parmesan pastry
1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening 2 tablespoons freshly grated parmesan
1/2 teaspoon black pepper 1/4 teaspoon salt
2 to 4 tablespoons ice water
For filling
3/4 lb fresh mozzarella (not unsalted), very thinly sliced 1/2 cuppesto
2 lb mixed heirloom tomatoes, sliced 3/4 inch thick Special equipment: pie weights or raw rice

Preparation:         Make pastry: Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.)
Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour. Preheat oven to 375°F.
Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.
Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
Fill tart shell:
Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.
Gourmet, July 2001

http://www.epicurious.com/recipes/food/views/Heirloom-Tomato-Tart-105214

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!

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