Tuesday, October 21, 2014

Produce List for the Week of October 20th

Produce List for the Week of October 20th

Heirloom Tomatoes
Fingerling Potatoes
Delicata Squash
Roma Tomatoes
Red Onions
Red Chard
Red Detroit Beets
Butternut Squash
Yellow Patty Pans
Romaine Lettuce

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
Red Wine-Braised Beef $14.00
6/pack Italian-Style Turkey Meatballs in a Tomato Basil Sauce $12.00
BBQ Pulled Pork $9.95
1 Quart of Tomato Basil Sauce $8.95
1 Quart of Apple Cider Vinaigrette $8.95
1 Quart of Caramelized Balsamic Vinaigrette $8.95

Tomato & Pomegranate Salad

Epicurious  | October 2014
by Yotam Ottolenghi

I use four types of tomato here to make the salad more interesting visually and in flavor. You can easily use fewer, just as long as they are ripe and sweet.

1 1/3 cups/200 g red cherry tomatoes, cut into 1/4-inch/5-mm dice
1 1/3 cups/200 g yellow cherry tomatoes, cut into 1/4-inch/5-mm dice
1 1/3 cups/200 g tiger or plum tomatoes, cut into 1/4-inch/5-mm dice
18 ounce/500 g medium slicing tomatoes (about 5), cut into 1/4-inch/5-mm dice
1 red pepper, cut into 1/4-inch/5-mm dice (1 cup/120 g)
1 small red onion, finely diced (rounded 3/4 cup/120 g)
2 cloves garlic, crushed
1/2 teaspoon ground allspice
2 teaspoons white wine vinegar
1 1/2 tablespoons pomegranate molasses
1/4 cup/60 ml olive oil, plus extra to finish
1/2 teaspoon salt
1 large pomegranate, seeds removed (1 cup/170 g seeds)
1 tablespoon small oregano leaves

Mix together all the tomatoes, the red pepper, and the onion in a large bowl and set aside.
In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil, and a scant 1/2 teaspoon salt until well combined. Pour this over the tomato mixture and gently mix.
Arrange the tomato mixture and its juices on a large, flat plate. Sprinkle the pomegranate seeds and oregano over the top. Finish with a drizzle of olive oil and serve.

Adapted from Plenty More, by Yotam Ottolenghi, Copyright © 2014

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