Download - Ayda's Back to School Box 2012

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Newsletter & Recipes September 5 th - 6th 2012

For those of you who have been gone all summer, and are

just returning, welcome back! With the kids going back to

school, and the end of the summer at hand, all too quickly,

Ayda has created several recipes which are perfect for

enjoying the gorgeous summer produce, lingering in the

garden and savoring with your loved ones, and also some

recipes for back to school nights. Enjoy the peaches,

berries, zucchini, stone fruit and other gorgeous summer

goodies before they are replaced with

slow-cooked meals, cozy wool socks, and

the smell of smoky chimneys. Next week:

Bonnie Stoilkovich’s Back on Schedule

Box. Have a great week!

Ayda’s Back to School Box

Cipollini Onions… Cipollini onions (pronounced chip-oh-

lee-knee) were once a rare treat only

to be found at fancy restaurants and the

occasional gourmet market. Their

name literally means “little onion” in

Italian, and indeed they are! With more

residual sugar than your average

yellow or white onion they are

incredible for roasting, pickling or

caramelizing. The red cipollini’s are

included in all produce

selections, and the white

ones in the Family-Only.

Let us know how you like them!

$8.50 in the store

Recipes

Grilled New York Strip with Tarragon Mustard & Red Summer Crisp Salad Mushroom Tart and Rainbow Chard Salad Asian-Style Barbecue Wings Kielbasa & Beer, Roasted Red Potatoes, Braised Red Cabbage Courgette Gratin Pickled Onions Tarragon Mustard Tarragon Mustard Vinaigrette Halibut Tacos

more on 2

Braised chicken with coriander (Chile)

Ingredients: 3 tbsp vegetable oil 3 to 4-lb chicken - rinsed,patted dry and cut into 8 serving pieces Salt, to taste Pepper, to taste 1 cup coarsely chopped onion 4 cloves garlic, minced 3/4 tsp dried oregano 2 tbsp plain flour 1 cup chicken stock 1/2 cup dry white wine 1 cup packed finely minced coriander leaves 1 finely sliced chilli (seeds kept in) Method: 1. Heat the oil in a large frying pan over medium heat 2. Add the chicken and cook until browned all over 3. Season with salt and black pepper 4. Transfer the chicken to a large plate while you saute the onion and garlic 5. Scrape the juices out of the frying pan into a larger cooking pot. Add the onion and garlic to the pot and saute over medium heat for 2 minutes 6. Add the chicken to the pot, along with the oregano and flour and stir 7. Pour the broth and wine into the pot, cover, and simmer over low heat until the chicken is just done 8. Just before serving, stir the coriander into the sauce and sprinkle with chopped chilli Score: GOL

Grilled ginger chicken wings (Cambodia)

Ingredients:

900g chicken wings

2 Out of the Box Collective


September 5th-6th

, 2012

Kevin West of Saving the Season:

We’re so excited to be including Strawberry Rhubarb jam from Kevin West of Saving the Season. With a cookbook on the way, and a blog about all things related to canning and pickling, Kevin lives and breathes preserves. From hanging around Chez Panisse and cooking and eating in Paris as W's European editor it was only when he impulsively bought an entire flat of strawberries at the Santa Monica Farmers Market and realized there was no way to eat them all, that he made his first jam, and ever since has been figuring out how to make preserves that taste exactly how he thinks they should.

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Holey Cow Cheese:

One of our favorite cheeses, here at Out of the Box, Holey Cow is a hand-crafted artisan cheese made from whole cow milk. This semi-soft cheese is filled with small round openings characteristic of a swiss cheese but with a smooth, creamy texture and a crisp and buttery finish.

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Hailing from the Central Coast Creamery in Paso Robles, and using local California milk from animals not treated with hormones, ,all of their cheeses are made in small batches with an uncompromising attention to detail. Their mission is to deliver great cheese, to help with the movement to redefine the American palate, and to do this responsibly.

Meet Your Artisan Series

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Alter Eco: By working directly with the small-scale farmers who grow their quinoa, rice, sugar and chocolate, helping them institute Fair Trade and Organic practices and assisting them in improving both quality of food and quality of life, Alter Eco is creating a system that benefits everyone involved.

Together with their farmers, employees, investors and customers, Alter Eco is taking

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an adventure through food, and creating a vision of the future that’s fair, prosperous, healthy and mouth-watering.

Every time we crack open a bag or bar of Alter Eco here in the states, we’re sharing a lively meal. With Gustavo in Bolivia, Sompoi in Thailand, Grover in Ecuador – Alter Eco connects consumers to the people growing their delicious organic foods wherever they may be.



September 5th-6th

, 2012 Box Contents

• Not included in the Couple’s Box • **‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested ***

Gravenstein Apples: Part of the Slow Foods Ark of Taste, a catalogue of 200 delicious foods in danger of extinction, the Gravenstein Apple is known for its all-purpose versatility as a terrific eating, sauce and pie apple. Gravensteins are in danger of becoming extinct for many reasons, above all, their difficulty to harvest.

Roots Vegetables Fruit

• Purple Potatoes (Mike Dixon)

• Garlic (Chris Milliken)* • Red Cipollini Onions (Roots) • Rainbow Carrots (Jose

Alcantar Garcia) • White Cipollini Onions

(Givens)*

• Sungold Cherry Tomatoes (Earthtrine) • Zucchini (Earthtrine) • Red Cabbage (Rancho Cortez) • Yellow Straightneck Squash (Givens) • Brown Beech Mushrooms (LA Funghi)

• Blackberries (Cortez) • Avocados (Hilltop & Canyon) • Gravenstein Apples (Allan’s Apples) • Yellow Peaches (Regier) • Figs (Earthtrine)*

Leafy Greens Extra Fruit ** Meat & Eggs

• Red Summer Crisp Lettuce (Earthtrine)

• Rainbow Chard (Domingos)

• Cherry Tomatoes (Earthtrine) • Strawberries (Jose Alcantar Garcia) • Raspberries (Rancho Cortez) • Valencia Oranges (Earthtrine) • Blackberries (Cortez)

• Chicken Wings (Dey Deys)

• New York Steak (Dey Deys)

• Kielbasa (Dey Deys) • 1 dozen Dare to Dream Eggs

Herbs Dairy Regional Specialty

• Thyme (Earthtrine) • Tarragon (Earthtrine)*

• Butter (Organic Valley)* • Holey Cow Cheese (Central

Coast Creamery)

• Strawberry Rhubarb Jam (Saving the Season)

Juice Grain/ Pulse Nuts, Seeds or Dried Fruit

Orange Juice – Etheridge Farms Valencia Oranges

Pie Shell (Simply Pies) • Going Coconuts Almonds (Fat Uncle)

Fair Trade Catch of the Week ** New Customer/ Referral Gift

• Chocolate Quinoa Bar (Alter Eco)

• Local Halibut (Kanaloa Seafood)

•



September 5th-6th

, 2012 Grilled New York Strip with Tarragon Mustard, Red Summer Crisp Salad, and Roasted Red Potatoes

Ingredient: NY Strip steak Salt Pepper

Red summer crisp lettuce 1/4 cup pickled onions (see below) Cherry tomatoes, halved Tarragon mustard vinaigrette (see below)

Purple potatoes 3T olive oil 2T melted butter 3 cloves minced garlic 1 t salt 1/2 t pepper 1/2 t paprika Springs of thyme for garnish

For the Steak:

Salt and pepper the steak and grill for 5-7 minutes on each side, depending on the thickness of the cut, and your preference as to the rareness of the meat.

Be sure not to flip it too much on the grill, as that toughens the meat.

When the steak is cooked to your preference, place it on a plate and cover with foil. Allow it to rest for 5-7 minutes so that it retains its juices.

Serve with tarragon mustard and red summer crisp salad. Red roasted potatoes if you’re in the mood!

For the Salad:

Tear up lettuce leaves. Wash thoroughly in cold water and spin dry in a salad spinner.

Add pickled onions and cherry tomatoes. Toss with Tarragon mustard vinaigrette.

For the Potatoes:

Preheat oven to 450.

Quarter the potatoes, coat them in all of the ingredients and spread onto a baking sheet.

Bake for 45 minutes until potatoes are golden on the outside and cooked all the way through.

You want to be sure to flip the potatoes halfway through cooking.



September 5th-6th

, 2012 Mushroom and Cipollini Onion Tart & Rainbow Chard Salad

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Tart:

Preheat oven to 350.

Peel and remove the root end from the onions. Place them in a pie dish or small roaster, toss with olive oil, vinegar, salt and pepper. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from oven and cool.

Increase oven temp to 400.

In a non-stick frying pan, sauté mushrooms in 1 tablespoon olive oil with the minced garlic clove. Set mushrooms aside.

In a mixing bowl, whisk together egg with your choice of dairy (milk, ricotta or sour cream).

Add all other ingredients (except mushrooms and onions and 1/4 cup of the cheese) into the mixing bowl.

Prick bottom of pastry crust with a fork, nestle the onions into the pie base and pour in the filling. Sprinkle mushrooms and the remaining cheese on top.

Place the pie tin on a cookie sheet and bake for 25-30 minutes until golden brown.

This delicious mushroom and onion tart can be served for breakfast, lunch or dinner. It’s great at brunch with a green salad or my rainbow chard salad recipe below.

Salad:

Remove most of the tough stalk from the rainbow chard and chop it.

Wash thoroughly in cold water and spin dry in a salad spinner.

Place the clean chard in a serving bowl and add the shaved carrot.

Top with pepitas or other nuts along with pickled onions.

Dress with tarragon mustard vinaigrette.

(continued)

Mushroom Tart:

• Pie shell, thawed • 1T Olive oil • Brown Beech

Mushrooms • Cipollini Onions • 1 clove of garlic,

minced • 2T freshly chopped

thyme • 3 eggs • 1/3 cup whole milk

or ricotta or sour cream

• 1 cup grated holy cow cheese

• 1/4 t pepper • 1/2 t salt

Rainbow Chard Salad:

• Rainbow Chard • Shaved yellow

carrot • Pepitas or a nut of

your choice • Pickled Onions (see

recipe below) • Tarragon Mustard

Vinaigrette (see recipe below)



September 5th-6th

, 2012

Ingredients:

• 5 thinly sliced zucchini and/or yellow squash

• 3T butter • 1/2 cup grated

Holey Cow cheese • 1/2 cup crème

fraiche or sour cream

• 1/2 cup bread crumbs

• 1T freshly minced thyme

• 1/4 t pepper • 1/2 t salt

Prep:

In an oven-safe 13x9 baking dish, rub bottom and sides with half of the butter.

Line up the sliced zucchini and yellow squash in the dish. Top with crème fraiche and sprinkle thyme, salt and pepper.

Then sprinkle on the cheese, followed by the bread crumbs. Top with the remaining butter, which should be melted.

Bake in 400 degree oven for 25-30 minutes until bubbly and golden brown. This is delicious as a main served with a side salad or as an accompaniment to a protein. Yum!

Ayda Robana has combined her Tunisian background and extensive world travels to create a unique culinary experience.

Ayda is a self-taught culinary artist who is passionate about using local, organic farm-fresh ingredients. Friends urged her to start her own catering business, so she created Om Sweet Mama in 2008.

In celebration of her North African roots, storytelling has been an important part of her life. She loves to tell stories through food and gather loved ones around a table to enjoy a meal together.

Courgette Gratin



September 5th-6th

, 2012

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Kielbasa & Beer and Braised Red Cabbage

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Ingredients:

1package of kielbasa

2 x 12oz. bottles of your favorite dark beer

Dried bay leaf

2 whole cloves garlic

1 large shallot, chopped (opt., sub with some onion)

1T honey

1T olive oil

Cabbage:

Red cabbage

1 red onion

1 apple

1/4 cup red wine vinegar

1T brown sugar

1T olive oil

1/2 t salt

1/4 t pepper

Sausages:

Cut the sausages in half, and drop in the boiling liquid. Cook for 10 minutes.

Strain the kielbasa, discarding the poaching liquid.

In a non-stick frying pan, heat up olive oil. Coat the kielbasa with the honey and pan sear until nice and golden brown.

Delish! You can serve this with roasted red potatoes and braised red cabbage.

Braised Cabbage:

Halve the cabbage and then thinly slice it. Thinly slice red onion and apple.

In a heavy stock pot, heat up olive oil and toss in the red onion and sauté for a few minutes until it is softened. Add the apple and cook together for a few more minutes. Add red cabbage, vinegar, sugar, salt and pepper.

Cover with a lid and allow it to cook down on medium heat for 20 minutes.

Independence Day Box July 5th, 2012

Ingredients:

• Chicken wings

• 2T ketchup

• 1T black bean sauce

• 1T brown sugar

• 1T melted butter

• 2T hoisin sauce

• 1 t salt

• 1/4 t pepper

Asian-style Barbecue Wings

Place chicken wings on a baking sheet and season with salt and pepper. Bake in a 350 oven for 20 minutes.

In a mixing bowl, mix together all the other ingredients. Coat the chicken wings in the marinade and grill them until they are crispy and golden.

Note: If you do not have hoisin sauce or black bean sauce you can easily just increase the brown sugar to 2T, add 2T of soy sauce or Bragg’s, and a dash of Worcestershire sauce.

Serve with rice and a salad.



September 5th-6th

, 2012

Pickled Onions

Ingredients:

• 2-3 cippoini onions

• 1/2 cup red wine vinegar

• 1T brown sugar

• 1 t salt

Thinly slice the cipollini onion.

Dissolve the sugar and the salt in the vinegar. Add the onions to the vinegar mixture and securely cover. This will keep in the refrigerator for several days.

Prepare at least three hours before serving. It’s a great garnish or addition to many meals.

Tarragon Mustard

Ingredients:

3T chopped tarragon

2 cloves minced garlic

2T whole grain mustard

1 small cipollini onion

Salt and pepper to taste

Tarragon Mustard Vinaigrette

Ingredients:

1T tarragon mustard

2T white wine vinegar

1/3 cup good olive oil



September 5th-6th

, 2012

Ingredients:

Halibut

Corn tortillas

Your favorite salsa

Shredded red cabbage

Pickled red onions

Diced avocado

1T olive oil

Pinch salt and pepper

Halibut Tacos

Season halibut fillet with salt and pepper.

On medium-high heat, heat up olive oil in a non-stick frying pan. Sear halibut so it is lightly golden on both sides, approximately 6 minutes per side. It should be cooked all the way through in the center.

Set aside and warm up tortillas in a preheated 350 oven by placing them in a foil pouch for 3-5 minutes.

Fill your tacos with the halibut, salsa, avocado, cabbage, and any other condiments you like. Top with pickled red onions.

Note: If you do not have tortillas, you can substitute with corn chips and make a halibut taco salad, or you can also use a lettuce or cabbage leaf as a wrap.

Download - Ayda's Back to School Box 2012

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