Sunday, June 29, 2014

Produce List for the Week of June 30th

Striped Zucchini                                       Rosemary                                    Strawberries
Red Onions                                               Heirloom Tomatoes                      Blue Kale
White Carrots                                           Red Chard                                    Ruby lEttuce
Broccoli                                                    Cauliflower                   

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
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

This week’s recipe suggests using your tomatoes to make a delightful summer gazpacho!
Hummus & Curried Cauliflower Tartine
For the Curried Cauliflower
1/2 cauliflower, washed, dried and broken into very small florets
2 tsp ground turmeric                1 tsp cumin
1 pinch of freshly grated nutmeg
1 pinch of cinnamon                    1 sprig of thyme, leaves only
2 tbsp extra virgin olive oil           sea salt
For the Hummus
1 2/3 cups (13oz/400g) canned chickpeas, drained (reserve the liquid)
2 tbsp tahini                              juice of 1/4 lemon
1 tbsp extra virgin olive oil          1 pinch of sea salt
To serve
4 slices of sourdough bread, 1 scallion (spring onion), chopped, 2 tbsp extra virgin olive oil

Preparation:          Start by making the curried cauliflower. Preheat the oven to 425°F (220°C/gas mark 7). In a bowl, toss the cauliflower with the spices, thyme leaves and olive oil, mixing well. Transfer to an ovenproof dish and roast in the oven for 10–15 minutes, until lightly brown on top. Remove from the oven and set aside to cool.
Place all the hummus ingredients into a food processor or use a handheld blender to process until smooth. If necessary, use a little of the reserved chickpea liquid to thin the mixture to a smooth purée. Refrigerate for at least 30 minutes.
To serve, spread the hummus on the bread and top with the curried cauliflower. Sprinkle the scallion (spring onion) on top and drizzle with the olive oil.

Epicurious, July 2013, Reprinted from Le Pain Quotidian Cookbook
Have a great week!

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