Monday, September 22, 2014

Produce List for the Week of September 22nd

Produce List for the Week of September 22nd


Heirloom Tomatoes

Okra
Summer Squash
Cherry Tomatoes

Beets
Dino & Blue Kale
Multi-color Bell Peppers
Romaine Lettuce
Japanese Eggplant
Cucumbers
Red Onions

Delicata Squash


Auntie Em's Produce Delivery Add-Ons
Email contact@auntieemsdelivery.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)
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



Mustard Greens, Roasted Squash & Hazelnut Salad
Bon Appetit | October 2012 by Sean Rembold
Ingredients
  • 1 medium delicata squash (12-14 ounces), halved, seeded, cut into 3/4" cubes
  • 2 tablespoons plus 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup skinned hazelnuts
  • 1/2 cup hazelnut oil
  • 1/2 cup Sherry vinegar
  • 2 teaspoons sugar
  • 1 6-7-ounce bunch mustard greens, center ribs and stems removed from tough greens, cut into 2" pieces (about 5 cups)


Preparation
Place racks in top and bottom thirds of oven; preheat to 400°F. Line a rimmed baking sheet with foil. Toss squash with 2 tablespoons olive oil in a medium bowl; season to taste with salt and pepper. Spread out squash on prepared sheet and roast, turning occasionally, until tender and golden in spots, 18–20 minutes.


Meanwhile, spread out hazelnuts on a small rimmed baking sheet and toast in oven until beginning to turn golden brown, 8–10 minutes. Let cool on sheet.


Chop hazelnuts; place in a small bowl. Whisk in remaining 1/3 cup olive oil, hazelnut oil, vinegar, and sugar. Season vinaigrette to taste with salt and pepper.


Place roasted squash and mustard greens in a large bowl; toss to combine. Drizzle vinaigrette over and season with salt and pepper; toss to coat.


1 comment:

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