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Easter/Passover Box

Hello everyone. Whatever you’re celebrating this week and next, we wish you a very Happy Easter and Passover and hope that everyone is able to share a moment at the table with family, friends and loved ones. Rhubarb– Though relegated to playing second-fiddle to the strawberry in pies and tarts nowadays, the rhubarb plant was once more highly valued than cinnamon, opium and saffron during the days of merchant-explorer Marco Polo. Its tart stalks soften in heat and taste well with sugar but can also be a delicious accompaniment to meats such as duck or pork. Favas- Also known as broad beans, favas are a harbinger of spring. A little more work is required to extract the tasty bean from inside the pod, but its electric green color and bright flavor are more than worth it to many. It has been grown and cultivated all over the world and makes a great addition to salads, sautees, and is delicious pureed as well. Romanesco- Though also referred to as roman cauliflower, it is actually more closely related to broccoli. Its vibrant green color and spiky shape make it a beautiful and interesting addition to dishes. Also note the infinitely repeating pattern on its spikes (a good math lesson in fractals for the kids) Pea Tendrils- The tender greens of the pea plant are lovely gently wilted or eaten raw in a salad Chioggia Beets- Also called the candy-striped beet, if you slice them raw, you will see the beautiful pink and white striped pattern in these beets. Once cooked, the stripes disappear into an appealing shade of uniform pink. Easter Cookies: Gluten-Free, and made using almond meal, we commissioned these cookies from our favorite Fat Uncle Farms. Please enjoy! Ingredients: Almonds, Sugar & Honey Chocolate eggs: From Chocolate Maya in Santa Barbara, a bag of lovely Fair Trade gianduja chocolate eggs. Gianduja means there is HAZELNUT in them, so please be aware of this if anyone has a nut allergy… Enjoy the recipes, enjoy the food love, Sara Woodward & Jennifer Piette, OBC Founder


Roots

Vegetables

Potatoes (Tutti Frutti) Spring Onions (Tutti Frutti) Chioggia Beets (Givens’ Farm) Garlic (Chris Milikin)* Easter Egg Radishes (Domingos) Carrots (Roots Farm)

Leafy Greens

Celery (Rancho Cortez) Pea Tendrils (Earthtrine) Favas (Organic) Cucumbers (Millikin)** Baby Leeks (Garden Of)* Romanesco/Cauliflower (Fairview)

Extra Fruit **

Romaine Lettuce (Goleta) Savoy Spinach (Domingo Farms)

Herbs

Black Berries (Rancho Cortez) Extra Apples Grapefruit (Mud Creek) Guavas (Rancho Cecilia) Extra Strawberries (Rancho Cortex)

Dairy

Parsley (Earthtrine) Rosemary (Earthtrine) Thyme (Earthtrine)*

Salted Butter (Organic Valley) Goat Cheese (Drake)

Juice

Grain/ Pulse

Orange Juice (Friends)

Pie Shell (Simply Pies)

Fruit Rhubarb (Jiminez) Strawberries (Rancho Cortez) Tangelo (Somers Ranch) Apples (Fair Hills) Avocadoes*

Meat & Eggs Half Chicken (Dey Deys) Lamb Roast (Jimenez ) Ground Pork ( Rocky Canyon )

Regional Specialty Almond Easter Cookies (Fat Uncle)

Nuts, Seeds or Dried Fruit Tiramisu Almonds (Fat Uncle)

Fair Trade

Catch of the Week **

New Customer/ Referral Gift

• Chocolate Easter Eggs (Maya)

• Whitefish (Kanaloa Seafood)

• Pasta (Baia Pasta)

Box contents | April 4,, 2012

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

Recipes to help you eat your way through the box! 

Spring Chicken Pie with Leeks, Potato and Spring Onion

Lamb Roast with Carrots and Fava Beans

Pork Dumplings with Spinach and Romanesco

Beet and Radish Salad with Pea Tendrils and Goat Cheese Crostini

Romaine, Parsley and Celery with Roasted Egg and Celery Salt

Rhubarb, Tangelo and Strawberry Parfait

Catch of the week... Whitefish Salad with Marinated Cauliflower


Spring Chicken Pie with Leeks, Potato and Spring Onion This pie is a warm and satisfying meal to enjoy on those chilly drizzly April shower days ….

Ingredients: • Half Chicken – meat removed and cut into walnut-sized chunks • Spring onion, sliced bottom and tops, kept seperate • Potato, peeled and cubed • Baby leeks, split and washed, cut into 1” lengths • Sprigs fresh thyme • 1/3C butter • 1/3 C ap flour • 2 1/4C blanching broth • Savory pie shell The Prep: In a large saucepot, bring 2 qts water (or chicken stock) to a simmer. Season well with salt and blanch the spring onion bottoms briefly, then the leeks. In the same water, gently cook the chicken pieces until ¾ of the way cooked, adding the dark meat before the light as it will take a bit longer to cook. Remove the chicken from the broth and reserve the liquid. In a separate new pot of water, add the cubed potato, season the water and cook until tender. To make the filling: In a pot with a thick bottom, add the butter and when beginning to foam, add the flour to the pan. Stir with a wooden spoon or spatula, constantly watching for the color of the butter and flour (yes, you are making a roux) to change from a whitish color to the palest blonde. Taste a little bit of the mixture (careful, it gets super hot) to see if the raw flour flavor has gone – it should start to take on a slightly nutty flavor. When your roux has reached that sweet spot, add your poaching liquid to it, whisking constantly until what you’ve got starts looking like a unified sauce. Cook over medium heat for a few minutes until the flour has a chance to absorb the liquid and thicken the sauce, still stirring or whisking the whole time. Add your vegetables, chicken and potatoes to the pot and stir to coat everything. Taste for seasoning and when ready, fill the pie shell with your spring chicken filling. If there’s some extra, save it for a midnight snack. To

finish, add a few sprigs fresh thyme, cover with foil , place on a baking sheet and bake at 375 °F for 25 -30 minutes. Sprinkle with breadcrumbs and dot with cheese if you wish.


Lamb Roast with Carrots and Fava Beans The slow-roasting method for this lamb will produce a succulent, melting texture in the meat. You can also apply this strategy to a pork or beef roast, just be diligent about the frequent basting and you’ll have melt-inyou-mouth goodness every time.

Ingredients: • Lamb Shoulder Roast • Rosemary • Garlic, whole cloves crushed • Carrots, peeled and cut into coins or chunks, blanched til tender • 1/2C butter • Spring onion, sliced • Fava Beans, blanched and peeled • Garlic, sliced • Parsley, chopped • Lemon • Olive oil

not begin to cook. Place the seared lamb on a rack above a baking dish with the butter on top and the remainder of the garlic/rosemary mixture stuck into it. Place rack into the oven and roast until the lamb is medium rare, basting often with the herby butter. When ready, allow to rest at least 10 minutes before carving. Serve with carrots and favas. For the Vegetables: In a sauté pan, lightly cook the spring onion in olive oil until beginning to soften, then add the garlic. When both are soft, add the carrots to the pan. When warmed through, add the favas. Season with salt and pepper , add a handful chopped parsley and squeeze of lemon to the pan, let sizzle and serve immediately.

For the Lamb: Several hours ahead of time, or preferably the night before, marinate the lamb in a mixture of crushed garlic and rosemary, reserving about 1/4C more of the mixture. Season on all sides with salt and pepper. When ready to roast, bring to room temperature and set the oven to 325°F. Sear the outside of the lamb until it has a nice golden crust on the outside but does

Pork Dumplings with Spinach and Romanesco The dumplings for this recipe can be made and poached up to a day ahead of time and everything brought together at the last moment. Ingredients:

• • • • • • • • • • • • • • •

1#Ground pork 2 heads romaine lettuce, leaves separated and blanched spring onion, minced (white parts only) spring onion tops, thinly sliced 3 cloves garlic, minced lemon zest ½ c parsley, chopped 1 egg, beaten salt and pepper chicken stock olive oil spinach leaves, trimmed and washed romanesco, trimmed into small flourettes bread, cubed (optional) 1/2C butter (optional)


For the Pork: To make the pork mixture for the dumplings, begin by draining and pressing the blanched romaine to remove as much water as possible. Chop finely and set aside. In a wide sauté pan, cook the spring onion bottoms, garlic and the tops in a small amount of olive oil until soft, then add the chopped romaine. Stir to coat, but do not cook further. Drain this mixture, cool to room temperature and mix into the pork. Add the beaten egg, salt, pepper and lemon zest. To poach the dumplings: Fill a big pot with 3 quarts of lightly salted water and bring it to a boil. Drop in half the meatballs, cover the pot and return to a boil quickly. Once simmering, remove the lid and poach for 5 minutes, until; cooked through. Lift out the meatballs with a spider or strainer and repeat the process with the other meatballs. For the vegetables: Separately, blanch the spinach and the romanesco in salted simmering water. Shock in an ice bath and drain. To finish: To serve, heat the chicken stock until simmering. Gently drop in the poached dumplings, and slowly bring the soup back to simmer so the dumplings heat through. Add the spinach and romanesco to the pot and ladle into bowls. Serve with croutons gently fried in butter until golden and crispy.

Beet and Radish Salad with Pea Tendrils and Goat Cheese Crostini The colors of the beets and radishes are so bright and cheery, they bring to mind a basket of Easter eggs! Ingredients: • beets, cooked til tender in salted simmering water • radishes, quartered and blanched • tangelos, peeled and cut into rounds • pea tendrils, trimmed into bit-sized clusters or single leaves • slices country bread, toasted • goat cheese, softened to spreadable consistency with milk or cream • olive oil • champage vinegar • salt • sugar, pinch For the Beets and Radishes: Peel and cut the beets into quarters about the same size as you have for the radishes. In separate bowls, marinate both the beets and the radishes in a vinaigrette of champagne vinegar, olive oil salt and a pinch of sugar. If you have any shallots, it would be a nice addition to mince and marinate them in the vinaigrette before whisking in the olive oil. To finish: Lift the beets and radishes into a mixing bowl, leaving excess vinaigrette behind and gently toss with the pea greens. Arrange on serving plates with slices of toasted bread spread with goat cheese. Eat this as a salad or pile onto the crostinis and enjoy.


Romaine, Parsley & Celery with Roasted Egg and Celery Salt This dish involves several elements of a traditional seder table. The bitter herbs (romaine) or maror symbolize the bitterness of slavery. The roasted egg, the beitzah is a symbol of life and the perpetuation of existence. The karpas (parsley and celery) represent hope and redemption and are traditionally served with a bowl of salted water to represent the tears shed. Worth mentioning, I am by no means attempting to recreate a sacred or traditional recipe here, but am offering a way for anyone of any background to become familiar with and appreciate these traditions. There are other elements of a traditional seder table as well and if it interests you, you may read more about them here: < http://en.wikipedia.org/wiki/Passover_Seder_Plate> Ingredients:

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Romaine, washed and cut into strips Parsley leaves, picked and washed Celery, peeled and cut on a bias into thin slices Eggs (1 or two per person) Lemon juice Salt and pepper olive oil celery salt

For the Salad: In a large mixing bowl, toss the chopped romaine with the parsley and celery. Cover with a wet cloth and place in the refrigerator until ready to use. For the eggs: First, place the eggs in a saucepan on the stovetop. Cover the eggs with water and bring it to a boil. Remove the saucepan from the stovetop once the water boils. Place a lid over the saucepan and allow the eggs to cook for 10 to 12 minutes. Strain the hot water from the eggs. Heat the oven to 350 degrees F. Place the boiled eggs in the oven directly onto racks over a sheet tray. Roast the eggs in the shells until they appear charred or brown. Remove the roasted eggs from the oven and serve inside their shells. To assemble: Make a simple vinaigrette with lemon juce and olive oil. Season with salt and pepper and dress the greens. Serve with the baked eggs and a small dish of celery salt for dipping For the celery salt: It’s easy enough to find in grocery stores but if you’d like to make it yourself, here’s how: Take a medium sized celery root and grate finely on a box grater. Mix grated celery root into an equal amount of kosher salt and spread on a sheet tray. Place in a warm spot for several days to completely dry out, stirring every day or so to make sure it really dries. When ready, grind in a spice grinder or the blender and its ready to use. Keeps for months. Experiment using it in other savory recipes where salt is called for – seasoning meat, vegetables, etc. .

Rhubarb, Tangelo and Strawberry Parfait Ingredients: 2C rhubarb, cut into ½ inch pieces 1 1/2C sugar 2T lemon juice tangelos, cut into segments (no skin or pith) strawberries, washed, trimmed and quartered sprinkling of sugar yogurt, ice cream or sweetened whipped cream (or a combination!) For the Rhubarb:

• • • • • • •


Combine rhubarb, sugar and lemon juice in a saucepan and cook gently, stirring often, until rhubarb is tender. Cool until ready to use. For the Tangelos: Cut the tops and bottoms from the fruit, then carefully with a sharp knife remove the outer skin revealing but not taking off the fruit inside. Cut fruit into supremes but cutting between the membranes, producing nice skinfree segments. Reserve until ready to use and try not to eat them all as you’re prepping them. Note: there’s usually a good amount of juice to be had in the “body” that remains. Squeeze it out into a glass and enjoy the extra little treat for your labors. For the Strawberries: Wash, trim and cut the strawberries and place into a bowl. Sprinkle with sugar (If the strawberries are supersweet on their own, you can skip this part). Let macerate in the sugar until they begin to release juice and stir so that is makes a syrup with the sugar. To assemble: In clear glasses, make layers of yogurt/ice cream/whipped cream and layer with the different fruit. Easy to make, beautiful to look at, fun to eat!

Catch of the Week: Whitefish Salad with Marinated Cauliflower A real whitefish salad that you’d find at the deli uses smoked whitefish. If you have a smoker and are inclined to do so, by all means smoke away! Your salad will be out of this world-good. But for a simpler recipe to try at home, here is a lighter non-smoked version.

Ingredients: • whitefish fillets, seasoned with salt, pepper and lemon zest • small amount olive oil • 1-2C mayonnaise • chopped onion • celery, peeled and chopped • lemon juice • chopped parsley • chopped dill (if you have it) • Dijon mustard • Prepared horseradish (optional) • Cauliflower, cut into small florettes and blanched • Lemon juice • Red wine vinegar • Olive oil • Crushed garlic • Salt and pepper For the fish: Season and roast the whitefish on a rack in the oven at 375°F until completely cooked through. Allow to cool, pick the meat and set aside. Meanwhile, prepare the onion, celery and herbs. When all ingredients are prepped and ready to go, combine everything in a large mixing bowl, tasting and seasoning as you go to make the mix just as you like it. Maybe a little more mustard, little more lemon juice, little more horseradish… Dial it in to where you like it. Serve spread on bagels or brown or rye bread and enjoy with the marinated cauliflower. For the cauliflower: Make a vinaigrette by whisking together the garlic, red wine vinegar, lemon juice and olive oil. Pour vinaigrette over the blanched cauliflower and refrigerate until ready to serve


Easter Passover Box  

Spring Chicken Pie with Leeks, Potato and Spring Onion Lamb Roast with Carrots and Fava BeansPork Dumplings with Spinach and RomanescoBeet a...

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