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
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
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
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!
Posted by zwalsh at 10:24 PM