Sunday, April 13, 2014

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 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
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
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

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