Sunday, April 13, 2014


Produce List for the Week of April 14th

Snap Peas English Peas (Peel and take the peas out)
Strawberries Cherry Tomatoes Cabbage
Dino Kale Oregano Red Chard
Beets Thyme Burgundy Spring Onion Carrots Rosemary

*List may vary depending on quantity and ripeness of produce.

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
1 Sourdough Boule $3.00
1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves 2 generous portions)
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!

Roasted Spring Vegetables
A simple recipe that delivers reliably excellent flavor!
You can also try tossing in some rosemary or thyme with the mixture of garlic and oil!

Ingredients:
1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring
onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves
2 tablespoons olive oil
Kosher salt
freshly ground pepper

Preparation:

Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.
Bon Appetit, May 2012
http://www.epicurious.com/recipes/food/views/Roasted-Spring-Vegetables-395451?mbid=rotdNL&spMailingID=6316729&spUserID=NTEwNDkyMzIxMTAS1&spJobID=420119570&spReportId=NDIwMTE5NTcwS0


Produce List for the Week of April 6th

Snap Peas English Peas (Peel and take the peas out)
Strawberries Leeks Broccoli
Cilantro Rosemary Cilantro
Italian Parsley Green Romain Burgundy Spring Onion Carrots Red Detroit Beets Red Russian Kale

*List may vary depending on quantity and ripeness of produce.

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
1 Sourdough Boule $3.00
1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves 2 generous portions)
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!

Toast with Lemony Pea Mash
Ingredients:
1 garlic clove, quartered 3 tablespoons extra-virgin olive oil, divided, plus more for toast
1/4 cup fresh flat-leaf parsley leaves 1 tablespoon (or more) fresh lemon juice
Kosher salt 2 tablespoons chopped fresh chives
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided
1/4 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving
Freshly ground black pepper 12 slices country-style bread or ciabatta, toasted
Preparation:
Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoons preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoons preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.


Bon Appetit April 2013
http://www.epicurious.com/recipes/food/views/Toast-with-Lemony-Pea-Mash-51154930

Wednesday, March 26, 2014

Produce List for the Week of March 24th         



Snap Peas
English Peas (Peel and take the peas out)
Strawberries
Dino Kale
Blue Kale
Carrots
Green Onion
Red Chard
Bloomsdale Spinach
Rosemary
Thyme
Italian Parsley
Sage



*List may vary depending on quantity and ripeness of produce.

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
1 Sourdough Boule $3.00
1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves 2 generous portions)
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!


This week’s recipe is a fresh and simple snap pea salad. It’s great as a side or served alone with bread!

Snap Pea Salad with Burrata


Ingredients:
8 ounces sugar snap peas, trimmed, strings removed
4 cups arugula, thick stems trimmed
1/4 cup fresh basil leaves plus more for serving
1/4 cup fresh mint leaves plus more for serving
3 tablespoons extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
Flaky sea salt (such as Maldon)
1 pound burrata or fresh buffalo mozzarella
Preparation:
Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.


Bon Appetit, May 2013
http://www.epicurious.com/recipes/food/views/Snap-Pea-Salad-with-Burrata-51161030

Monday, March 17, 2014


Produce List for the Week of March 17th        


Leeks
Spinach
Torpedo Onions
Cabbage
Snap Peas
Red Chard
Beets
Carrots
Rosemary
Dino Kale
Collard Greens


*List may vary depending on quantity and ripeness of produce.

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
1 Sourdough Boule $3.00
1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves 2 generous portions)
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!

Leek and Chard Tart

Ingredients:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch  chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg
Preparation:
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.



Bon Appetit, October1999
http://www.epicurious.com/recipes/food/views/Leek-and-Swiss-Chard-Tart-102382

Monday, February 24, 2014




Produce List for the Week of February 24th     


Beets
Dino Kale
Collards
Orange Carrots
Red Torpedo Onions
Turnips
Cabbage
Sweet Potatoes
Navel Oranges
Clementines
Potatoes


*List may vary depending on quantity and ripeness of produce.

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
1 Sourdough Boule $3.00
1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves 2 generous portions)
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!


This week we suggest using beets and carrots to make a refreshing slaw!

Carrot and Beet Slaw with Pistachios and Raisins

Ingredients:
3/4 cup unsalted, shelled raw pistachios
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 pound), peeled, julienned
2 medium beets (any color; about 1 pound), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
Preparation:
Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.
Bon Appetit, September 2013



http://www.epicurious.com/recipes/food/views/Carrot-and-Beet-Slaw-with-Pistachios-and-Raisins-51187140

photo source: cargocollective.com

Wednesday, February 19, 2014


Produce List for the Week of February 17th     


Cherry Tomatoes
Red Carrots
Leeks
Kale
Swiss Chard
Cauliflower
Turnips
Red Torpedo Onions
Beets
Broccoli
Garlic
Oranges


*List may vary depending on quantity and ripeness of produce.

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
1 Sourdough Boule $3.00
1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves 2 generous portions)
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!


Tunisian Soup with Chard and Egg Noodles

Ingredients:
1 teaspoon cumin seeds
1 pound Swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)
1 medium red onion, chopped
2 large garlic cloves, minced
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 quarts rich and flavorful chicken stock ; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
1 to 2 tablespoons harissa or other hot sauce (to taste)
1 tablespoon fresh lemon juice
1 (19-ounces) can chickpeas, rinsed
4 ounce fine egg noodles (about 1 1/2 cups)
Equipment: an electric coffee/spice grinder
Accompaniment: lemon wedges
Preparation:
Toast cumin in a dry small heavy skillet (preferably cast-iron) over medium heat, stirring, until deeply fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder.
Cook chard stems, onion, garlic, 1/2 teaspoon each of cumin and salt, and 1/4 teaspoon pepper in oil in a large heavy pot over medium heat, stirring occasionally, until beginning to brown, about 12 minutes. Add tomato paste and cook, stirring, 2 minutes. Add stock, harissa, and lemon juice and simmer, covered, 30 minutes.
Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes.
Serve soup sprinkled with remaining cumin.
cooks’ notes: Soup, without noodles, can be made 3 days ahead and chilled (covered once cool). Bring to a simmer and cook noodles in soup before serving.

Gourmet, February 2009
http://www.epicurious.com/recipes/food/views/Tunisian-Soup-with-Chard-and-Egg-Noodles-351436

Wednesday, February 12, 2014


Produce List for the Week of February 7th       


Tangelos
Garlic
Red Onion
Broccoli
Sweet Potatoes
Red Torpedo Onions
Turnips
Kale
Swiss Chard
Spinach
Red Cabbage
Cauliflower
Fingerling Potatoes


*List may vary depending on quantity and ripeness of produce.

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
1 Sourdough Boule $3.00
1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves 2 generous portions)
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!



Here’s a simple recipe to bring out subtle flavor and buttery texture from fingerling potatoes!
Braised Fingerling Potato Coins

Ingredients:
2 pounds fingerling potatoes, peeled if desired
2 cups water
3/4 stick unsalted butter, cut into bits
3 tablespoons finely chopped flat-leaf parsley
Equipment: an adjustable-blade slicer
Preparation:
Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
Slice potatoes 1/8 inch thick with slicer. Arrange in skillet. Add water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Dot top with butter. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.


Gourmet, October 2008
http://www.epicurious.com/recipes/food/views/Braised-Fingerling-Potato-Coins-350231