Monday, September 15, 2014

Produce List for the Week of September 15th

Produce List for the Week of September 15th

Brandy Wine Tomatoes
Cherry Tomatoes
Heirloom Baby Eggplant
Multi-color Bell Peppers
Romaine Lettuce
Fingerling Potatoes
Rosemary & Basil
French Melons
Dino Kale

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)
12/pack Vietnamese Chicken Meatballs $15.00
6/pack Italian-Style Turkey Meatballs in a Tomato Basil Sauce $12.00
1 Quart of Tomato Basil Sauce $8.95
1 Quart of Apple Cider Vinaigrette $8.95
1 Quart of Caramelized Balsamic Vinaigrette $8.95

Ratatouille Panzanella Salad with Lemon Chardonnay Vinaigrette
By Carrie Farias of Carrie’s Experimental Kitchen
Yield: 6 cups
  • 1 lb. Loaf Multigrain Bread
  • 2 c. Eggplant, skin on and diced
  • 1 Medium Zucchini, skin on and diced
  • 1 c. Sliced Mushrooms
  • 1/2 Red Onion, diced
  • 2 Cloves Garlic, chopped
  • 2 Plum Tomatoes
  • 2 tbsp. Extra Virgin Olive Oil
  • Prepared Lemon Chardonnay Vinaigrette
  • 1 Lemon, zest and juice
  • 2 tbsp. Chardonnay Wine
  • 1/4 c. Canola Oil
  • 1 tbsp. Fresh Rosemary, chopped
  • 1 tbsp. Pecorino Romano Cheese, grated

  1. Preheat oven to 425 degrees.
  2. Cut the bread into cubes, place on a baking sheet and spray with cooking spray
  3. Bake for 5-10 minutes; turning once, until they are brown. Remove from oven and cool.
  4. While the bread is in the oven, add your eggplant, zucchini, mushrooms, onion, garlic and tomatoes to baking sheet; then drizzle the olive oil on top. Place in the oven with the bread and bake for approximately 15 minutes; turning once. Remove from the oven and cool.
  5. Prepare vinaigrette: Add all ingredients to a bowl and whisk together until well blended.
  6. Add the bread, vegetables and vinaigrette to a bowl. Toss to coat and serve.

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