Sunday, January 26, 2014

Produce List for the Week of January 20th      



Romenesco Cauliflower
Yams
Garlic Heads
Lemon Grass
Red & Orange Carrots
Broccoli
Turnips
Cabbage
Napa Cabbage
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!



Lemongrass, a traditional ingredient in Thai cuisine, can be used in a variety of ways. It can be cooked whole, sliced, or made into a paste. If you are planning to use it whole, cut off the bottom of the stalk, removing dry outer layers, and knead the top end with a rolling pin, allowing aromatic oils to escape. If you are planning to chop or pound it, only use the bottom seven or eight inches of the stalk. The whole stalk can be cooked whole in stews and curries. Chopped or pounded, Lemongrass is a great ingredient for soups or stir-fries.

Check out http://www.bbcgoodfood.com/glossary/lemon-grass for more information!


Black Rice with Coconut


Ingredients:
1/4 cup unsweetened flaked organic coconut
1 cup black rice (such as Lotus Foods Forbidden Rice)
1 3" lemongrass tip (optional)
1 2" piece peeled ginger, sliced into 4 coins
1/2 tsp kosher salt, plus more to taste
Preparation:
Preheat oven to 350°. Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool. Do Ahead: Coconut can be toasted up to 3 days ahead. Cover and keep at room temperature.
Combine rice, lemongrass, if using, ginger, salt, and 1¾ cups water in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed and rice is tender, 30–35 minutes. Remove from heat and discard ginger and lemongrass; fluff rice with a fork. Cover and set aside 5 minutes. Reserve ½ cup rice for Chicken, Mango, and Black Rice Salad. Serve rice topped with toasted coconut.
Bon Appétit


http://www.bonappetit.com/recipe/black-rice-coconut#recipe-ingredients


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