http://www.epicurious.com/recipes/food/views/Carrot-and-Beet-Slaw-with-Pistachios-and-Raisins-51187140
Monday, February 24, 2014
Produce
List for the Week of February 24th
Beets
Dino Kale
Collards
Orange Carrots
Red Torpedo Onions
Turnips
Cabbage
Sweet Potatoes
Navel Oranges
Clementines
Potatoes
*List
may vary depending on quantity and ripeness of produce.
Auntie Em's Produce Delivery Add-Ons
Email Michelle@auntieemskitchen.com at least 3 days before your
next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
1 Sourdough Boule $3.00
1 Quart Organic Chicken Stew w/ 2 Homemade Biscuits $13.95 (serves
2 generous portions)
Grass-Fed Beef Meatloaf $8.95 (serves 2)
Organic Vietnamese Chicken Meatballs: $15.00 for 12 meatballs - made fresh to order! It is great over
rice for a quick meal!
This
week we suggest using beets and carrots to make a refreshing slaw!
Carrot and Beet Slaw with Pistachios and Raisins
Ingredients:
3/4 cup unsalted, shelled raw pistachios
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 pound), peeled,
julienned
2 medium beets (any color; about 1 pound),
peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil
Preparation:
Preheat oven to 350°F.
Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally
until golden brown, 6-8 minutes. Let cool; coarsely chop.
Combine garlic,
raisins, and vinegar in a large bowl; let sit 1 hour.
Remove garlic from
raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint,
lemon juice, and red pepper flakes; season with salt and pepper and toss to
combine. Add oil; toss gently.
Bon Appetit, September
2013
http://www.epicurious.com/recipes/food/views/Carrot-and-Beet-Slaw-with-Pistachios-and-Raisins-51187140
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