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July 18th-19th, 2012

Newsletter & Recipes Ayda’s Mediterranean Box +

Many of you are already fans of Ayda Robana, as she is the creator of Om Sweet Mama salad dressings, which make regular appearances in our boxes. We hope you enjoy her easy Mediterranean cooking style this week. Next week, look forward to our Olympics Box, where we will be eating dishes from all round the world to celebrate the 2012 Olympic Games!

Recipes from the Ayda Robana ef: Chicken tagine w/ quinoa and Sautéed purple beans or kale Lamb shish kebabs with Heirloom tomato & Lemon cucumber salad Pork sausages w/ grilled peaches and Grilled corn on the cob w/ cilantro lemon compound butter Halibut ceviche w/ caviar limes Tortilla española and sautéed kale Summer pasta sauce

Nimita’s +Introducing Russian Beet Salad

Passion fruit semifredo

Refreshing, delicious, and ready to eat. Local Beets, Potatoes, Carrots, Red Onions, Dill Pickles, Olive Oil, Champagne Vinegar, Salt.

$8.50 in the store

12 oz, - $7, 16 oz - $10, or 32 oz $13 available in the store!

more on

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July 11th-12th, 2012

Summer Holiday Box Located in the coastal foothills of Santa Barbara at an elevation of 650 feet with a comfortably warm, southern orientation, their weather combined with innovative organic growing techniques allows them to cultivate a wide range of out of the ordinary crops such as cherimoyas, finger limes, coffee and more. This week we taste their passion fruit and finger limes.

Finger Limes refered to as vegan caviar or caviar limes, because the flesh is similar in texture but has a distinct lime flavor.

Ayda Robana, author of this week’s Mealplan. Ayda Robana has combined her Tunisian background and extensive world travels to create a unique culinary experience. Ayda is a selftaught culinary artist who is passionate about using local, organic farm-fresh ingredients. 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. For more information, visit www.omsweetmama.com

Maya of Chocolate Maya: This week’s Fair Trade specialty is brought to us from Chocolate Maya, who has been writing to us this summer about her adventures all across South America, where she has been

Out of the Box Collective

working on cacao plantations in Ecuador, Peru and Bolivia. Based in Santa Barbara, and a gifted chocolatier, we love working with lovely Maya!

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Summer Holiday Box

July 11th-12th, 2012

Box Contents

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

Roots Yellow Potatoes (Ellwood Canyon) Elephant Garlic (Jose Alcantar Garcia) Sweet Yellow Onions (Givens) Red Radishes (Earthtrine) Leafy Greens Green Kale (Givens) Spring Mix (Shepherd Farms)

Herbs Syrian Marjoram* (Earthtrine) Cilantro (Earthtrine) Jalapeno (Chris Milliken) Juice of the Week Organic Valencias (Somers) Ranch) Fair Trade Chocolates (Chocolate Maya)

Vegetables Bell Pepper* (Ellwood Canyon) Gold Bar Squash (Roots) Sungold Cherry Tomatoes (Jose) Lemon Cucumbers (Milliken) Cherokee Tomatoes (Jose Alcantar Garcia) Purple Beans (Cortez) Extra Fruit** Sunkist Nectarines (Burkdoll) Pluots (Burkdoll) Extra Strawberries Apples (Piette Family Farm!) Dairy Butter (Organic Valley) Purple Haze (Cypress Grove) Grain/Pulse Bi-Color Corn (Lane Farm)

Catch of the Week** Local Halibut (Kanaloa)

Fruit Strawberries (Jose Alcantar Garcia) White Snow Peaches (Regier) Lemon (Hilltop & Canyon) Honeydew Melon (Old River) Caviar Lime (Goodland) Passion Fruit (Goodland) Meat & Eggs Pork Sausages (Rocky Canyon) Chicken Legs (Dey Deys) Lamb Kabob (Jimenez) 1 dozen Dare to Dream Eggs* Regional Specialty Olive oil (Olivos Del Mar) Nuts, Seeds, Dried Fruit White Figs (Avila)

New Customer Gift Marmalade (Bona Dea)

Lemon Cucumbers – Chris Milliken, who farms in Goleta, always has some special treats up his sleeve. From his beautiful mushrooms, cherry tomatoes and sunburst squash, to Lemon Cucumbers and even Dates from his family farm in the desert. Crunch into these lemon cucumbers like an apple, for a refreshing blend of cucumber flavor with undertones of sweet melon. It's a must-try to understand how amazing it is!

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July 11th-12th, 2012

Summer Holiday Box

Chicken Tagine w/ Quinoa & Sauteed Purple Beans (or kale) Ingredients: Place the Spice Blend in a bowl: • • • • •

1 T salt 1/2 T pepper 1 T ground cumin 1 t ground ginger 1 T paprika

Put the Following in a separate bowl: • •

A pinch of saffron A pinch of cinnamon or one stick 1T tomato paste

For the Chicken: • • • • • •

• •

Chicken 1T Olive oil 1T butter One large onion chopped 5 cloves of garlicminced The peel of one orange or lemon (optional) 6 whole dried figs 3 Cups of water or stock

For the Beans: • • • • •

Purple beans 1T butter 1T olive oil 2 Cloves of garlic minced Salt and pepper to taste

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Although I did not grow up eating quinoa, I did grow up eating tagine. I have always loved the sweet spiciness of a tagine and always look forward to those long lazy lunches in the garden or in my grandparents’ courtyard, when my mother would present us with a lovely tagine she had been cooking all morning. Everyone would shriek with delight as the bellows of hot air would puff up into the air with the sweet smell as she lifted the tagine lid. (Tagine refers to both the traditional clay vessel in which meats and vegetables are stewed in and also the dish it self.) Throughout the Maghreb tagine is still cooked low and slow over a wood burning fire. It is not until much later in my life when I discovered quinoa. This amazing grain is such a superfood, my body thanks me each time I eat it. It is so diverse - it can be served hot, cold or at room temperature. It’s great in salads, as a side dish, as a main dish, and even for breakfast like porridge. Preheat oven to 375 Separate chicken by placing the point of your knife in the joint where the thigh meets the leg and wiggle it a bit till it splits. Blot chicken on a paper towel. You can keep the skin on and take it off later when the tagine has cooked. Rub the first spice blend on the chicken massaging it in and around the skin. Then in a hot skillet place your butter and olive oil- the olive oil will help prevent the butter from burning. Brown the chicken face down in the pan for 3-4 min. Then flip and cook on the other side for an additional 3-4 min. At this point you can add your onions, garlic, and your second spice mixture. When the onions have softened, add the liquid. Simmer for a few minutes and (continued) 4


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Summer Holiday Box

July 11th-12th, 2012

turn off the flame then add the citrus peel and dried figs. At this point you can transfer the chicken to the oven. I cook the quinoa just like rice- 2 cups of water or stock per one cup of quinoa. You can double the recipe if you like. Bring to a boil then reduce the heat and put the lid on until all the water is absorbed (15 minutes or so). Fluff the quinoa with a fork, being careful not to mash it. You can garnish with fresh chopped parsley or cilantro and some pine nuts if you have them. Serve along side of Chicken Tagine. For the Beans (or use Kale): Wash purple beans in a colander and take the ends off with your fingertips or a small paring knife. In a deep sauté pan bring 2C of salted water to a boil, then toss in the beans. Cover and cook for 3-5 minutes. Drain and submerge in a bowl of cold ice water. Put pan back on the stove on medium heat. Put in olive oil, butter, and garlic. Drain beans and put them back in the sauté pan. Coat with the butter mixture and add salt and pepper. Turn off the flame and you’re finished.

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July 11th-12th, 2012

Summer Holiday Box

Lamb Shish Kebabs Heirloom Tomato & Lemon Cucumber Salad

Ingredients: Lamb, cubed Peppers Cherry tomatoes Zucchini Red onion Marinade: The juice of one lemon 1/4 C olive oil 1T Dried mint leaves crushed 1/2 T Dried oregano 5 cloves of minced garlic Salt and pepper to taste For the Salad:

Marinate lamb cubes in the marinade. Cover with cling wrap and refrigerate for at least one hour. Cut your vegetables in 1 inch pieces with the exception of the cherry tomatoes, which can be left whole. Soak your skewers (if you are using bamboo) for 20 min in water. You can toss your veggies in with the meat to get coated in the olive oil mixture. Then place alternately with meat on the skewers. Grill on a preheated grill that has been sprayed or brushed with olive oil. Grill for 20 or so minutes until meat is cooked throgh but still a bit pink on the inside. For the Salad: Slice the heirloom tomato in quarter inch slices, then halfve the lemon cucumbers lengthwise and cut them in thirds. Toss together with olive oil, lemon juice, black olive, herbs, salt and pepper.

2 lg heirloom tomatoes 4 Lemon cucumbers 4T olive oil Juice of 1/2 a lemon 1t dried oregano or 1T fresh marjoram 1/4 c Black olives (opt) Salt and pepper to taste

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Independence Day Box

July 5th, 2012

Pork Cutlets w/ Grilled Peaches Grilled Corn on the Cob w/ Cilantro Lime Compound Butter Ingredients: 1 stick of room temperature butter 1 garlic clove 1/2 bunch of cilantro 1 lemon, zested Corn on the Cob Salt and pepper Pork cutlets 2T olive oil 1 clove of garlic minced 1t chopped fresh marjoram Salt and pepper to taste Peaches halved and brushed with vegetable oil

Toss the sausages with garlic, marjoram and olive oil. Preheat the grill to med/ high heat, and place the pork sausages on the hot grill. Cook on one side with the lid down for 4-6 min. Then turn and place the peaches face down along side the sausages. Close the lid again and cook for an additional 4-6 minutes. The pork and peaches should have grill marks. Soak your ears of corn for 20 min in water- do not remove the husks. In a food processor pulse garlic and cilantro until the cilantro is chopped. Then add the butter, lemon zest, salt and pepper. Pulse until combined. Place a sheet of cling wrap on the counter and scrape the butter mixture out of the processor onto the cling wrap. Then fold the cling wrap over the butter and form a log. Keep it in the refrigerator until corn is ready. You won’t need all of the compound butter, so you can keep whatever you do not use in the refrigerator for a week or so. It is wonderful with other grilled meats, seafood, and veggies. Preheat the grill and remove the corn from water bath. Dry excess water with a kitchen towel. Grill corn until it is charred on each side and the outer husk begins to crumble, about 15 min. Remove the burnt husk carefully and slather with delicious compound butter.


Summer Holiday Box

July 11th-12th, 2012

Tortilla Espanola

Ingredients:

Tools: a good nonstick pan w/ lid and a spatula.

6 eggs

Peel potatoes and cut into medium size cubes. Place them in a large bowl of salted water. In a separate bowl whisk together eggs with some salt and pepper.

3 large Yukon gold potatoes 1 large onion- red or yellow 5 T olive oil Salt and pepper to taste

Chop the onion in small dice- a good tip when cutting onions is to place them whole in the freezer just 5 minutes before you need to cut them. This freezes the juices and prevents you from crying. Fry onion in 2 tablespoons of olive oil adding salt and pepper. Cook for 7-10 minutes until the onions are softened and begin to caramelize. Remove from heat and place on a plate lined with a paper towel. Put your pan back on the heat, add remaining 3 tablespoons of olive oil and let it heat up a bit. Meanwhile drain potatoes, removing all of the excess water. Place in the frying pan and cook on medium heat with the lid on for several minutes. Toss and cook longeruntil the potatoes have softened and break apart. Then add the onions and egg. Close the lid and lower the heat. Cook for 7-8 minutes. The eggs should look firm on the outside and a bit softer on the inside. So here’s the tricky part, if you’re feeling brave‌ With your spatula, loosen the sides of the omelet and slide it onto a large platter or baking sheet. Then flip the pan over the baking tray and invert the omelet back into the pan to cook the top part. Return it to a low heat flame for an additional 6 or so minutes.

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July 11th-12th, 2012

Summer Holiday Box

Summer Pasta Sauce

Ingredients: 2T olive oil 1/2 pint cherry tomatoes 1 zucchini 1 ear of corn 1 smallish onion or 1/2 larger one 4 garlic cloves minced 1 T marjoram Salt, pepper and grated cheese to taste.

In a pot of salted boiling water, cook your favorite fresh or dried pasta as per the instructions on the package. In a separate sauté pan, sauté onions and garlic in olive oil. With a serrated knife cut the corn off of the cob and set aside. Halve the cherry tomatoes lengthwise and place in the sauté pan once the garlic and onions have softened a bit. Cut zucchini in small cubes and sauté that as well -- add more olive oil if needed and season with salt and pepper. Then toss in corn and let the corn cook through, adding a bit of the pasta water. Drain the pasta, toss it in the sauce skillet and mix together with the veggies. Add fresh chopped marjoram and top with some fresh grated cheese. Yummmm! This recipe also works quite well with various other herbs like parsley, basil, or oregano. You can even try it with some chopped black olives and feta instead of the grated cheese.

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July 11th-12th, 2012

Summer Holiday Box

Halibut Ceviche with Caviar Limes

Ingredients: 1lb of fresh halibut 3 caviar limes 3T olive oil 1/2 of a bunch of cilantro, chopped 1 jalape単o, deveined and finely chopped

Blot halibut filet with a paper towel, cut it into small cubes and place it in a mixing bowl. Then add olive oil, chopped cilantro, jalape単o, garlic, radishes, onion, lemon juice and salt and pepper. Cover with cling wrap and keep in the refrigerator to marinate for at least one hour. Split the caviar limes in half and squeeze out the small precious capsules. Toss all together and serve with tortilla chips.

1 garlic clove, minced Small bunch of radishes, sliced Juice of 3 lemons 4 Spring onions or 1/4 c red onion finely chopped Salt and pepper to taste

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July 11th-12th, 2012

Summer Holiday Box

Passion Fruit Semifredo

Ingredients: 5 egg yolks 1 Cup of fine sugar 8-9 Passion fruits= 1/4cups 1 pint of heavy cream

Cut the passion fruits in half and strain through a small sieve into a bowl, separating the seeds from the juice. Separate your eggs placing the yolks in a heat safe bowl you can discard the whites or use them in something else. Like adding them to your Tortilla Espaùola or making a pavlova. In a small pot create a double boiler filling the pot halfway with water. Turn on the stove and allow water to heat up until just before boiling. Place the bowl with the yolks so it’s safely sitting inside the water bath. Turn on the hand held electric mixer and beat the yolks adding the cup of sugar gradually. Beat on the stove for 8 minutes, then remove from heat and beat for an additional 6-8 minutes allowing the sugar egg mixture to cool. It should be pale yellow and fluffy. At this point you can add the passion fruit. In a separate bowl beat the heavy cream until it forms stiff peaks- be careful not to over whip it or it will turn into butter. Then fold in the passion fruit egg mixture with the heavy cream until it is fully incorporated. Line your loaf pan with cling wrap, making sure the sides are mostly covered and the ends are long enough to cover the top. Place your mixture in the lined container. If you are using small ramekins you just need to cover the top with the cling film. Then place it in the freezer for 5-8 hours until it hardens. Take out of the freezer 10 minutes before serving. Serve with fresh berries.

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Ayda's Mediterranean Box 2012