Thursday, September 11, 2014

Produce List for the Week of September 8th, 2014

Produce List for the Week of September 8th

Heirloom & Cherry Tomatoes

Butternut Squash

Yellow Patty Pan



Heirloom Baby Eggplant

Multi-color Bell Peppers

Romaine Lettuce

Fingerling Potatoes



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

Farmer’s Market Potato Salad
Cooking Light JUNE 2010

You can serve this dish at room temperature just after it's tossed together, or make it ahead, refrigerate, and serve chilled.

1 cup fresh corn kernels (about 2 ears)
  • 2 pounds fingerling potatoes, cut into 1-inch pieces
  • 2 1/2 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons cider vinegar
  • 2 tablespoons whole-grain Dijon mustard
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 3/4 cup vertically sliced red onion
  • 3/4 cup diced zucchini
  • 1 cup cherry tomatoes, halved


1. Preheat oven to 425°.

2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

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