BOX CONTENTS MARCH 20TH, 2012

* Not included in the Couple’s Box ** This category is an ‘Add-on’ option.

RECIPES TO HELP YOU EAT YOUR WAY THROUGH THE BOX!

FEAST DINNER: ROAST CHICKEN WITH MARMALADE GLAZE EASY TO PLEASE: BEEF MEATBALLS WITH TOMATO, GARLIC & MINT AND ARTICHOKES WHAT’S FOR DINNER, DARLING: CHICKEN THIGHS DIAVOLO WITH SMASHED POTATOES MEATLESS MONDAY: PINQUITO BEAN CHILI EGG MEAL: SPANISH TORTILLA FISH MEAL: FISH OVER GREENS WITH POTATOES EASY PASTA MEAL: BAIA PASTA WITH HEIRLOOM TOMATOES, FETA CHEESE

Roots Vegetables Fruit • White Potatoes (Mike Dixon)) • Shallots(Fred Ormonde) • Purple& Orange Carrots (Jose

Alcantar Garcia) • Green garlic (Earthtrine)* • Garlic (Chris Milliken)

• Fennel (Earthtrine)* • Sugar Snap Peas (Rancho

Cortez) • Asparagus (Roots)* • Articchokes (Amapola Ranch) • Leeks (Jose Alcantar Garcia)

• Strawberries (Rancho Cortez) • Heirloom Tomatoes (Sanchez

Brothers) • Pixie Tangerines (Friends Ranch) • Hass Avocadoes (Goodland

Organics)* • Star Ruby Grapefruit (Mud Creek

Ranch) • Bananas (Fair Trade)*

Leafy Greens Extra Fruit ** Meat & Eggs

• Salad Mix (Shepherd Farms)

• Rainbow Chard (Givens Farm)

Bananas – (Fair Trade) Pink Lady Apples (Fair Hill) Blackberries, Strawberries (Cortez)

Blueberries (Cortez) Blood Oranges (Goodland)

* Whole Chicken (DeyDeys) * Chicken Legs(DeyDeys) * Ground Beef (DeyDeys) * Eggs (Dare to Dream)

Herbs Dairy Regional Specialty

• Mint (Earthtrine)*

• Parsley (Earthtrine)

• Thyme (Earthtrine)

Pastured Butter (Organic Valley)* Feta Cheese (Sierra Nevada)

• Exotic Marmalade (Bona Dea)

Juice Grain/ Pulse Nuts, Seeds or Dried Fruit • Fresh-Squeezed Orange Juice

(Friends Ranch) • Pinquito Beans (Shepherd Farm) • Dates (Chris Milliken)

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

• Thai Jasmine Rice (Alter Eco) • California Halibut (Janae’s Filets)

• Salad Dressing (Om Sweet Mama)

FEAST DINNER: ROAST CHICKEN WITH MARMALADE GLAZE,

CARROTS, POTATOES AND SNAP PEAS

 Pre heat oven to 400 Ingredients:

• 1 fine whole chicken • 1 yellow onion • 1 garlic head • 1 TBSP olive oil • 4 TBSP Bona Dea Marmalade • 1 TBSP butter

• 2 carrots per person • 1 potato per person • Rosemary or Thyme • Salt and Pepper • White Wine optional

Instructions: Rough chop onion and place in the bottom of an oven proof pan. Cut the top off of your garlic head – the top is opposite the root end – to reveal the cloves of garlic, nestle in the onions. Drizzle the garlic head with a little olive oil, salt & pepper. Throughly dry the bird inside and out with paper towels. Place the bird breast-side down on the onions & garlic, season w S&P. Let it sit at room temperature about 30 minutes while you prepare the vegetables. Prepare the vegetables: Peel the carrots and slice in half lengthwise, place in a bowl. Cut the potatoes into wedges about as thick as the thickest part of the carrot, add to the carrot bowl. Drizzle with a tablespoon of olive oil, salt, pepper. Arrange the veg around the bird. Place into the HOT oven and cook 20 minutes. After 20 minutes, turn the bird so the breast is up, reduce the heat to 375 and cook for 30 minutes. Take 4 Tablespoon of the marmalade, whisk in a little white wine and a little warm butter. Spoon onto the bird and continue to cook another 15 minutes. You may need to reduce the heat to prevent over browning the glaze Check for doneness. If it is done, place on a warm platter & cover lightly with aluminum foil. Check the roast vegetables and the garlic for doneness, add to the chicken platter. Carve and serve. Feeling ambitious? Make a sauce by skimming the fat from the cooking pan, heat the pan juices & a little white wine, reduce slightly. Turn off the heat and whisk in a tablespoon or 2 of very cold butter and a little more marmalade, taste for seasoning Sugar Snap Peas Pinch off both little end bits of the peas. Boil water in a pot and add a little salt. Drop the peas into the water, count to 25 and drain. Return to pan and toss w salt & pepper and a little butter or oil if you like.

EASY TO PLEASE: BEEF MEATBALLS

WITH TOMATO, GARLIC & MINT AND ARTICHOKES  Artichokes:

• Artichoke • Lemon Zest 1 tsp • Cut lemon from the zesting • Olive oil • Feta or goat’s cheese – optional

instructions: Bring a pot of water to a boil, add a teaspoon of salt. Use scissors to remove the tips of the artichoke leaves. Cut off the stem end, rub w lemon. Cut artichoke in half top to bottom, rub w lemon. Place in the boiling water and cook approximately 15 minutes. Test for doneness by sticking a fork into the heart (!). Let cool 10 minutes in the water, then remove and drain cut side down. When cool enough to handle, carefully pull out the smaller, pale colored leaves, discard these. Now take a spoon and scrape out the hairy choke, discard this. While still warm, drizzle with some of the mustard herb vinaigrette and some crumbled semi dry cheese such as feta or goat cheese, pepper and lemon zest Beef Meatballs w Tomato, Garlic & Mint

• ½ c onions – finely diced • ¼ c carrots, finely diced • 2 cloves of garlic, finely diced • ½ c fresh or dry breadcrumbs • ground beef • 2 tsp thyme or rosemary or Italian parsley finely minced (use all 3 if you have it) • Olive Oil • Salt and black pepper • 1 egg • 1 TBSP chopped Mint • 1 c white wine • 2 tomatoes, rough chopped • 2 cloves of garlic, minced

Instructions: Saute the carrots, onions & garlic in 1-2 TB olive oil just until tender (start with the carrots, then add the onions) Add the bread crumbs. Set aside and let cool. Toss with the chopped herbs. Mix the breadcrumbs, egg and beef together, let rest in the refrigerator at least 30 minutes. Form into meatballs about the size of a walnut, return to the refrigerator while you make the braising stock. Braising stock: Saute ½ c diced onions in olive oil, add 2 rough chopped tomatoes, 2 cloves of minced garlic, 1 cup of white wine or water, salt, pepper. Set aside. Wipe out the skillet Heat a thin layer of olive oil in the skillet, when oil is shimmery and hot, carefully add the meatballs one at a time, gently shaking the pan. Continue to cook, shaking the pan occasionally to prevent sticking. When they are nicely browned, pour off the cooking fat and add the cooked onion/tomato mixture to the meatballs. Sprinkle on the mint. Cover the pan and simmer gently for 10 minutes. Adjust the sauce and serve with a plain rice or dried pasta, a tossed salad.                  

CHICKEN LEGS DIAVOLO WITH SMASHED POTATOES SAUTÉED CHARD

Preferably  the  evening  before:  Ingredients: Chicken marinade

• 6 chicken legs • ½ c sliced onions • 1 tsp fresh thyme (dry is OK) • bay leaf • ¼ c white wine

Mix together in a bowl, cover and chill at least 3 hours up to overnight Crumb Mixture:

• 1 cup fresh bread crumbs • 3 TBSP Butter • chopped Italian parsley • ¼ tsp thyme

Heat a large skillet, adjust to med heat, add the butter and then the crumbs, stir constantly as the crumbs toast. When they are toasty, add the parsley and thyme, set aside This can be done the evening before. Let cool, cover tightly but do not refrigerate. TIME TO COOK: Pre Heat oven to 375 Ingredients:

• ¼ c finely chopped shallots • 1 TBSP butter • ½ c white wine • ¼ tsp Dijon mustard • 1 egg – whisked lightly • pinch of black pepper

Melt the last TABLESPOON of butter in a skillet, sauté the shallots until they are translucent. Whisk the mustard & the egg together add to the shallot/wine reduction, remove from the heat and whisk together with the black pepper. Set aside with the crumbs. Cooking the chicken: ¾ c chicken stock – canned is ok ¾ c water salt & pepper Remove the chicken from the refrigerator 30 minutes before cooking, to bring it to room temperature. Discard the seasonings and dry the legs with paper towels. Season well w salt & black pepper. Heat the skillet and add 2-3 TBSP olive oil, add the chicken legs to the pan and cook until golden brown. Off the heat, drain the accumulated fat and add the chicken stock and water to the pan and scrap to loosen the browned bits. Toss the legs in the mustard mixture, slathering them generously, place in the skillet, nice and tightly. Top with the bread crumbs, use all of them…. Bake about 40 minutes until cooked thru. Turn the oven up to 475 and cook another 10 minutes to brown and crisp the crumbs. Smashed Potatoes

• 1 good sized potato per person • salt • pepper • olive oil • 1-2 cloves very finely sliced garlic cloves

Wash the potatoes but do not peel them. Cut into large chunks, rinse in cold water. Place in a pot with cold water to cover by 2 inches. Add 2 tsp salt and bring to a boil. Stir occasionally and cook about 15 minutes until just tender but not mushy. Drain immediately but do not rinse. Use the same cooking pan: gently heat 2 Tablespoon good olive oil and the finely sliced garlic. Add the drained & dry potatoes, to the oil. Stir w a wooden spoon and lightly smush the potatoes against the pan, season generously w salt & pepper Sauteed Rainbow Chard

• Rainbow chard • Olive oil • Salt & pepper • 1 tsp red wine vinegar per person

Wash and cut the leaves into manageable pieces – bigger is better than smaller. In a skillet, heat 1 TBSP olive oil, add the chopped and still wet chard – it should sizzle and spit a bit. Stir and toss to wilt it all, add salt & pepper and 1 tsp red wine vinegar. Cook a bit more until slightly dry. Herb Vinaigrette Make this in a little jar.

• 3 TBSP red wine vinegar • 1 tsp water or chicken stock (really) • salt & black pepper • chopped parsley, thyme • 2 tsp Dijon mustard • Drizzle of honey or a pinch of sugar

Mix together and shake. Add :

• 6-8 TB spoons olive oil Shake, shake shake. Taste and adjust seasonings. Place a few tablespoons of the vinaigrette in the bottom of a large bowl. Add the spring mix and toss gently, serve right away

 

PINQUITO BEAN CHILI WITH SIMPLE SALAD WITH SLICED FENNEL AND TANGERINE SEGMENTS

Ingredients:  • 2 cups dried pinquito beans – picked over and soaked overnight in cold water (soaking not necessary) • 1 cup diced onions • 3 TBSP olive oil • 1 tomato chopped or small can of tomato sauce • 4 TBSP chili powder mix or the following: • 2 TBSP ancho chili powder • 1 tsp cumin • 2 cloves of garlic smashed • ½ tsp oregano • black pepper • cayenne pepper to taste

• 1 TBSP Chipotle Chile from the can

Saute the onions in the oil, add the dry spices and cook until fragrant. Add the tomato product and cook about 5 minutes over medium heat. Add the drained beans and enough cold water to cover the beans by 2 inches. Bring to a boil, reduce to a simmer and cook approx 1 hour. When the beans are tender add salt and chipotle to taste. Let sit for 30 minutes and adjust the seasonings again by adding more spice and possibly a little sugar. Serve with a crumbled dry cheese such as feta, sliced green onions Simple salad w sliced fennel, some shallots (opt) & tangerine segments Tangerine Vinaigrette Ingredients:

• 2 TBSP fresh tangerine juice • 1 TBSP red wine vinegar • salt & pepper • ¼ tsp honey or sugar • 5 TBSP light olive oil

SPANISH TORTILLA Ingredients

• Leeks – cut crossways, washed thoroughly but not dried • Asparagus – cut into 1 inch pieces • Spring potatoes – cut into ½ inch dice • Green garlic - peel of the outer layers of the soft bulb, slice it across the equator • parsley • 6 eggs • salt • pepper • butter • olive oil • non stick, oven proof sauté pan

Place the cut potatoes into a pot with cold water to cover, bring to a boil and cook until tender. Drain, do not rinse and return to the dry pan, set aside. In the skillet heat 1 tsp butter and a TBSP of olive oil. Add the leeks and green garlic, cook gently until the leeks are very soft (you may need to add a little water from time to time). Then add the asparagus pieces and finally the cooked potatoes. Stir gently to combine all. Thoroughly whisk the eggs together, add about 3 TBSP cold water, salt & pepper. Over medium high heat pour on half of the egg mixture. Scramble together, then add the remaining egg mixture, do not scramble, Place in the oven and cook approx 10 minutes. When it is cooked thru, shake the pan a bit to release it, place a heat proof plate over the tortilla and quickly invert the skillet. Sprinkle the tortilla w chopped parsley, serve warm or at room temperature Salad with Walnut Vinaigrette Use the herb vinaigrette recipe but substitute ½ of the olive oil w Walnut oil and increase the salt a bit.

CATCH OF THE WEEK: HALIBUT OVER GREENS WITH POTATOES

Pre heat oven to 400 Cut the potatoes into ½ inch thick rounds, place in a pot of salted water, bring to a boil and cook until barely tender. Drain but do not rinse. Set aside. Cut the leeks in half and then across to get little half circles, rinse thoroughly but do not dry. Slice the green garlic bulb and some of the stem into disks about ¼ inch thick. Wash and cut the chard. In a skillet, melt 2 TBSP butter. Add the wet leeks & green garlic, cook until soft. Mix in the chard and cook just until wilted. Season with a pinch of nutmeg, salt & pepper, set aside & keep warm. Heat 2 TBSP olive oil in the skillet and cook the potatoes until golden brown on both sides, set aside & keep warm. Dry the fish with paper towels, season w salt. Heat 2 TBSP olive oil in a skillet , carefully add the fish to the oil, cook 1-3 minutes before turning. Finish the fish in the oven – about 8 minutes depending on how thick the piece of fish is. While fish is roasting make the vinaigrette from Meatless Monday using orange or grapefruit or tangerine juice. To assemble: Use warm plates for this. Build a mound of the greens in the center of the plate, surround with the potatoes. Place the fish on top of the greens and dress it all w the citrus vinaigrette and some chopped parsley.

EASY PASTA WITH TOMATOES Preheat oven to 450°F Place tomatoes in roasting tray or oven safe skillet with a drizzle of olive oil over them. Roast for 15-25 minutes or until they begin to sizzle and caramelize. The roasting concentrates their flavor and brings out their natural sweetness. Turn into boiled fresh pasta. Mixed greens, chunks of Feta cheese, a sprinkling of parsley. Voila.