Tuesday, December 10, 2013

Produce List for the Week of December 9th

Broccoli di Cicco                                
Mixed Carrots
Red Kale                                
Swiss Chard
Romaine Lettuce                
Butternut Squash                
Red Bell Peppers
*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)
Donna's Mom's 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!

Enjoy this hearty vegetable soup in the cold weather!
White Bean, Kale, and Roasted Vegetable Soup

3 medium carrots, peeled, quartered lengthwise                
2 large tomatoes, quartered        
6 garlic cloves, unpeeled                                        
1 tablespoon olive oil                
1 15-ounce can Great Northern beans, drained  
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
Nonstick vegetable oil spray                   

6 cups (or more) canned vegetable broth                        
4 cups finely chopped kale
3 large fresh thyme sprigs                                        
1 bay leaf

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.

Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Bon Appetit, January 2000 http://www.epicurious.com/recipes/food/views/White-Bean-Kale-and-Roasted-Vegetable-Soup-102844

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