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April 16, 2011

The latest OBC Happenings, food bits & generals M usings… Fabulous signs of Spring in this weeks box! A beautiful new artisan to welcome and, of course, the best recipes to help you eat your way through all the nutritional goodness in the box. Have you met the Fava Bean? Fava Beans, with their 2-3 step, high-maintenance prep and their short season, trust me, are worth the hassle! With their distinctive buttery, slighty bitter favor, they are said to be the “magic bean” that Jack spoke so highly of. They are very high in fiber and iron, very low in sodium and fat and boast a combination of no cholesterol but so much protein, that they are sometimes called the meat of the poor. Be sure to see all the prep details in the beautiful “Celebrate Spring” recipe below! We are proud to share this story in today’s LATimes. Yay, Fat Uncle! http://www.latimes.com/features/food/la-fo-marketwatch20110415,0,4732448.story World Premiere of Julia Crookston’s Goodland Granola No.6! We are so excited to be the first in the world to offer this product. We have loved Julia’s conserves for so long and are thrilled to taste and share her latest creation. Goodland Granola No. 6 can be found inside your boxes this week and in our store from now on. OOTBC was the muse whispering in Julia's ear when Maria August headed to the nunnery and gave up her Liberty Granola career...... Introducing Nimita’s Cuisine! We are so excited to introduce you to Nimita and her delectable curries as this week’s regional specialty selection. She takes pride in using the highest quality vegetarian ingredients from some of our favorite local farmers. She “views cooking as a form of alchemical art where the experience of cooking becomes a meditation in itself,” beautiful! Let us know what you think of her butternut squash curry we are sharing this week. We have added her lovely curies and other specialties into our store so you can add them on regularly. http://www.nimitascuisine.com/index.html Peas, only sprouted. Sprouted peas, like most sprouted veggies are a definite superfood! Sprouts have the highest concentration of nutrition per calorie of any food. Sprouting amps up the nutritional value of the seed itself. It raises the vitamin B content, triples the amount of vitamin A and increases vitamin C by about 5 fold. Starches are converted to simple sugars, making them very easy on the digestive system. Sprouted peas in particular are 25% protein. We pair them with Fava Beans in the recipe below…a true plate of strength and goodness! Are you going to visit us at Artisanal LA this weekend? We are here! In Santa Monica, at the Artisanal LA show, sharing with people the wonders that Out of the Box Collective can bring to your life. We are thrilled to be starting a West LA delivery route soon and this is the perfect time to tell everyone about it. Artisanal LA is a great production that showcases local artisans and their wares, it is sure to be a delicious event! www.artisanalla.com

As always, we wish you a beautiful week, filled with people you love and great food to share with them. Enjoy the recipes, enjoy the food love, Shaheda, your Market Maven

Box Contents Vegetables

Fruit

Roots

• Green Kale (Givens Farm) • Green Pea Sprouts * (Ojai Valley

• Navel Oranges (Friends Ranch) • Strawberries (Rancho Cortez) • Pixie Tangerines (Somers Ranch) • Mexican Guavas * (Rancho Santa • Bananas (Fair-trade)

• Potatoes (Noonan Farms, Mendocino) • Garlic (Christopher Ranch) • Pink Beets (Rancho Cortez) • Red bunched carrots (Tutti Frutti) • Purple Onions (Amapola Ranch) • Leeks (Roots Farm)

Leafy Greens

Extra Fruit

Meat/ Eggs

• Spring Mix (Shepherd Farms) • Red Leaf Lettuce * (Earthtrine)

• Extra Strawberries, guavas, citrus • Blueberries (Two Peas in a Pod) • Eco-Dynamic Grapefruit (Flying Disc

• 1/2 Chicken (Dey Dey’s Beef) • Kielbasa Sausages (Dey Dey’s Beef) • 2.5 lb Beef Brisket (Rancho San Julian) • 1 Dz Eggs (Lily’s Eggs)

Sprouts)

• Fava Beans (Earthtrine)

Cecilia)

Herbs

Ranch) Dairy

• Basil (Tutti Frutti) • Cilantro * (Earthtrine)

• Unsalted butter (Spring Hill Dairy) • Chevre Disk (Cypress Grove)

• Butternut Squash Curry (Nimita’s

Conserves

Grain/ Pulse

Nuts, Seeds or Dried Fruit

• Herbes de Provence Olives (Fusano) Fair Trade

• Goodland Granola #6 (Julia Crookston) • Raisins (Peacock Farms) Catch of the Week Welcome/ Referral gift

• Fair-Trade White Quinoa (Alter-Eco)

• Locally Caught Black Cod (Kanaloa Seafood) • Spring Flowers!

www.outoftheboxcollective.com

Regional Specialty & OJ Cuisine)

• Orange Juice (Friends Ranch)

* not included in the Couple’s Box


Celebrate Spring! Celebrate the “meatless Monday” movement! Like we mentioned above, fava beans are a labor of love, with an emphasis on labor. Although, they certainly do provide a beautiful opportunity to slow down, sit back, in a circle, with your friends and family reconnecting and shelling. What you will be left with is, not only a lasting memory, but a well earned meal of favas, a wonderful yet fleeting Springtime treat. Favas look a little like saggy peas when they are in their shells and feel a bit puffy and loose. Shelling them is step one. Blanching them is step two, only for about a minute or two in boiling water. Once the beans are blanched, the skin will slip off if you gently give the bean a squeeze, kids LOVE this part. Now, you are ready to use them in many delicious recipes, like the superfood sauté below. This is a simple sauté that uses both the favas and the sprouted peas from this weeks box. With the amount of protein in both of these items…this is the perfect Meatless Monday meal. Serve with the fair-trade quinoa you have this week as well as a salad of mixed greens and you have a complete, well balanced, delicious meal. Ingredients: ! 1 pat spring hill organic butter ! 1 tsp. olive oil or other vegetable oil ! 4 cloves of garlic- minced ! 1 leek, white part finely sliced ! fava beans- prepped as instructed above ! sprouted peas ! a bit of water, wine or stock ! handful of basil, chopped. ! 1 tbsp Rancho La Vinia walnut oil (to finish)

DIrections: In your favorite skillet or wok melt down the butter with the olive oil. Sauté the leeks and garlic together for about 5 minutes until softened. Season with salt. Add in the liquid (of your choice) as well as your fava beans. Turn the heat up and keep the ingredients moving around in the pan.The favas will cook in about 3 minutes (that is after they have been shelled, blanched and had their skins removed). After the favas have cooked through, toss in the pea sprouts and remove from the heat. Dress with a little walnut oil (you may have it from last week!) and sprinkle with basil. This sauté can be enjoyed as is or over a bed of quinoa. Don’t forget your mixed greens!

Brisket in the morning. Worth the Wait. Sweet, savory and slow.

Helpful tip: best if made the day before you are hungry for it As you may have guessed from its name, this is (as brisket should be) a slow cooked, eat the next day sort of meal. Perhaps perfect for Passover. Or perhaps just perfect for a lazy weekend followed by a week full of delicious sandwiches. Ingredients: ! Leeks, white parts sliced ! Purple onions- sliced ! 2.5 lb Rancho san Julian Brisket ! red carrots- cut into large pieces ! About 1 cup of broth, wine or stock ! 1/4 cup of ketchup or Roots Farm Heirloom tomatoes, chopped (from last week’s box) ! 2 tsp Worcestershire or soy sauce ! 2 tsp honey ! 1 tsp flour ! ½ cup of peacock raisins ! ½ cup of orange juice ! handful of chopped parsley Directions: Preheat oven to 325 degrees. Heat ½ of the oil in large skillet. Add leeks and onions and saute over low heat, stirring occasionally. Caramelize them until golden brown, about 15-20 min.

Remove to a bowl. Meanwhile, soak the raisins in your orange juice to plump them up a bit. Season brisket with salt and pepper and add to the pan fat side down, the same pan that you just used to caramelize the onions. Cook until brown, about 3 min on each side, and transfer to a plate. Spread half onions and leeks in a large roasting pan. Top with the brisket, fat side up, and top with the remaining onions and leeks. Whisk together the liquid, ketchup or tomatoes, Worcestershire or soy sauce, honey, flour, and parsley in a medium bowl. Pour mixture over brisket. Pour in the plumped raisins as well as the orange juice. Cover the entire pan tightly with foil. Bake for 2 hours, covered. Uncover and spoon juices over meat and vegetables. Add the red carrot chunks into your roasting pan now. Cover and cook for an additional 45-60 minutes. Cool brisket and slice across the grain and spoon over gravy and vegetables. Cover and chill or reheat to serve. Use leftovers for easy, hassle-free lunches the next day…or days.


What about these rose colored pink beets? And this beautiful chevre? Here’s an option for a classic (and delicious) side dish. I’ll let you decide when to eat it. We have a couple things this week that are just lovely with beets. No matter how many ways I have eaten beets, I really just prefer them roasted with herbs. The recipe: Preheat your oven to 400F. Prep beets by chopping off the stem end. Leave the pointy root end as is. I find this helps to keep the flavor intense. Place your prepped beets on a piece of foil. Drizzle with olive oil, sprinkle with salt. Close up the foil pouch. Roast at 400F until you can pierce them with a fork, 40 minutes or so. Cool slightly and peel. Try to avoid using water when you peel. Cut into quarters, squeeze a little orange juice on top, maybe sprinkle with parsley and…eat! How about a little chevre on the side?

Gorgeous Spring florals presented by one of our favorite farmers, John Yankee of Yankee Farms. You know that you can add fresh flowers as a weekly “add-on,” right? Right at our website, in a matter of seconds. Even if you order them yourself, it still feels just warm and lovely to receive them on Saturdays.

www.outoftheboxcollective.com


Braised Chicken with Herbes de Provence Olives and citrus. Served with a cool pixie tangerine and basil salad Citrus (lemons traditionally, but great with tangerines and navels as well) and olives are a great and easy way to turn plain ‘ol chicken into a Mediterranean fantasy. The braising technique really results in a moist tender delicious bird. Our tangerine salad is really more just segmented citrus topped with a bit of coarse salt and some fresh, torn basil. It is herby and very refreshing. Ingredients: ! ½ chicken cut into smaller pieces, if desired. ! Salt/ Pepper ! olive oil ! a few garlic cloves, thinly sliced ! 1⁄4 cup white wine ! good handful of herbes de provence olives ! 1 orange or lemon, sliced into rounds with the peel on. ! 1 bay leaf ! 2 cups stock or water or wine and water ! a little goat cheese ! healthy handful of fresh, chopped parsley.

Directions: Season the chicken with salt and pepper. In your favorite large skillet, over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the chicken on all sides, 3 to 4 minutes total. Transfer to a plate. Reduce the heat to medium, add the garlic to the pan and cook, stirring frequently, for 15 seconds so it does not burn. Add the wine and cook down, stirring to scrape up the browned bits from the bottom of the pan, about 2 minutes. Add the olives, lemon slices and bay leaves and cook, stirring occasionally, 4 to 5 minutes. Return the chicken to the pan, add the liquid and bring to a boil. Reduce the heat to low, cover and simmer until the chicken is very tender, about 1 hour. Towards the end of cooking, you can stir in a little goat cheese if you like. It will make the sauce a little creamy and rich. Taste the sauce and adjust the seasonings with salt and pepper. Garnish with the parsley and serve immediately. Don’t forget to toss your pixies with a little coarse salt, sprinkle with basil and serve alongside.

Eggs, poached in a nest of nutrients..err, in a nest of Kale. Served with a simple salad of red leaf lettuce. Ingredients: ! 6-8 eggs ! 1 tsp of vinegar you like ! leeks, sliced, white parts only ! 6 cloves of garlic, sliced ! Curly green kale, sliced thinly ! 2 TBS fresh lemon juice ! red pepper flakes (optional) ! salt / pepper ! red leaf lettuce ! ingredients for your favorite vinagrette

Directions: In a large, shallow skillet, saute leeks and garlic in a bit of olive oil. Season with salt. Add the kale and lemon juice and sauté uncovered on medium low heat for 5-10 minutes, stirring occasionally. If it gets too dry just add in some water. Using a wooden spoon, create small pockets in the bed of kale. In each “pocket” crack open an egg. Once all the eggs are nesting in the pockets in the kale, cover the pan for about 3 minutes. Uncover and season the top with salt/ pepper. Serve a scoop of this dish, poached egg atop the kale nest over a bowl of steamed brown rice. Add some red pepper flakes if you like your kale to have a little heat. Serve the red leaves on the side.

www.outoftheboxcollective.com


Dey Dey’s Beef kielbasa Sausages, grilled. served with a classy French style salad of potatoes and love Meat and potatoes, enough said. Oh, if you have prepped favas around, adding those to this dish would be superb! Cover potatoes with water in a large saucepan and add 1 Ingredients: tsp salt. Bring to a boil, then simmer, partially covered, until potatoes are tender, 10 to 15 minutes. Drain. ! Potatoes, quartered ! Purple onions, chopped. Some for the Meanwhile, whisk together onion, oil, vinegar, 1/2 tsp salt, potatoes and some for the sausage. and 1/4 tsp pepper in a large bowl. ! 3 tbsp olive oil ! 2 tbsp cider vinegar Add hot potatoes and parsley to vinaigrette and toss. ! handful of coarsely chopped parsley ! Dey Dey’s kielbasa, chopped up Heat up your grill pan and add onions. Saute until soft. Throw in chopped Kielbasa and brown gently. Add in Grainy mustard to serve alongside- optional Favas if using and warm through. but delicious. Serve kielbasa (mustard on the side) with the classy warm potato salad. breakfast quinoa porridge- more technique, less recipe I love breakfast quinoa, so with quinoa in our box this week, I have to share this love with you. It is a very amendable recipe and can be customized with what you have. We have raisins this week and had walnuts last…so I’ll showcase those two ingredients in this healthy and delicious breakfast porridge.

! ! ! ! ! !

2 cups quinoa- cooked as directed on package using half milk, half water. Pinch of salt rough chopped walnuts peacock raisins honey and/ or brown sugar to taste other things you may like- strawberries or blueberries, bananas, additional milk…

Place quinoa, salt, water and milk in a medium pot. Bring to a boil over medium heat. Toss in the raisins. Simmer the quinoa until all of the water is absorbed. Stir occasionally. Add in honey/ brown sugar to taste. Turn off the flame and allow quinoa to cool slightly. Serve topped with walnuts, strawberries, bananas, anything you can think of…and of course a bit extra milk. Enjoy. It’s breakfast!

Catch of the Week | Locally Caught black cod Did you know the name of the local boat that caught your Black Cod this week? It is local and named the Risa Lynn. The black cod was caught SW of Santa Barbara by about 60 miles by a highly environmentally conscious seafood supplier, Kanaloa Seafood. Let’s eat it! Ingredients: ! black cod fillets
 ! olive oil
 ! sesame or walnut oil
- optional ! navel orange, zested and juiced ! garlic, crushed ! ginger, sliced- optional ! parsley and basil, chopped Directions: Preheat oven to 400F. Place fish in a baking dish. www.outoftheboxcollective.com

Stir together olive oil, sesame/ walnut oil, orange juice and zest, garlic and ginger. Drizzle mixture over fish. Cover and chill 1 hour, if you have time, otherwise, into the oven! Bake at 400F for 10-15 minutes or until it flakes easily. Sprinkle with parsley and basil. Serve with citrus wedges alongside.

April 16th mealplan  

Recipes for the week to go with your Box of Love!

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