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	Cucumbers
Red Chard	Red Detroit Beets	Butternut Squash
Yellow Patty Pans	Pomegranates	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.

ingredients

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

preparation

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

Produce List for the Week of September 29th

Produce List for the Week of September 29th

Heirloom Tomatoes	Red Onions	Baby Heirloom Eggplant
Fingerling Potatoes	Butternut Squash	Roma Tomatoes
Red & Orange Bell Peppers	Romaine Lettuce	Red Chilli Peppers
Zucchini	Patty Pan Squash	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

Red Wine-Braised Beef $14.00

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

Farmhouse Butternut Squash Soup

Gourmet | February 2009

by Ian Knauer

Ingredients

• 4 bacon slices
• 4 large garlic cloves, chopped
• 1 teaspoon caraway seeds
• 2 pounds butternut squash, peeled, seeded, and chopped
• 1/2 pounds carrots, chopped
• 1 Granny Smith apple, peeled, cored, and chopped
• 3 thyme sprigs
• 2 Turkish bay leaves or 1 California
• 3 1/2 cups reduced-sodium chicken broth
• 2 cups water
• 1 to 1 1/2 teaspoons cider vinegar

Preparation

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

http://www.epicurious.com/recipes/food/views/Farmhouse-Butternut-Squash-Soup-351412

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.

http://www.epicurious.com/recipes/food/views/Mustard-Greens-Roasted-Squash-and-Hazelnut-Salad-51118040

Produce List for the Week of September 15th

Produce List for the Week of September 15th

Brandy Wine Tomatoes	Peaches	Zucchini
Cherry Tomatoes	Beets	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 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

Ratatouille Panzanella Salad with Lemon Chardonnay Vinaigrette

By Carrie Farias of Carrie’s Experimental Kitchen

Yield: 6 cups

Ingredients

Salad

• 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

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

Preparation

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.

     http://www.carriesexperimentalkitchen.com/ratatouille-panzanella-salad/

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
Cucumbers	Beets	Heirloom Baby Eggplant
Multi-color Bell Peppers	Romaine Lettuce	Fingerling Potatoes
Rosemary	Cantaloupe

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

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.

Ingredients

 

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
• 
  

Preparation

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.

http://www.myrecipes.com/recipe/farmers-market-potato-salad-10000001988574/