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Newsletter & Recipes

August 8-9th , 2012

LA Adventures Box +

Recipes

It’s the last few weeks of summer holidays for the kids, September is already on the horizon, so here’s a week of easy picnic meals that we

LA Dodger Dogs with Fresh Basil MutiColored Pasta Salad

hope will inspire you to get out for some summer fun – at the beach, hiking, at the baseball stadium… Written by Tina Stetson, who apart from running production and orders at Out of the Box, is also an athlete and a chef. You will find the recipes are all easy to put together, featuring simple delicious seasonal food, and many of them perfect to pack up for a picnic on the beach or a hiking trail. So enjoy this week of light, easy food prep, delicious salads and lots of fruit, and savor this amazing city we inhabit with a few LA Adventures! Several of you are participating in our TEST GROUP, where we are experimenting with part, or fully, prepping some of the items in the box. INSTRUCTIONS ARE

Runyon Canyon Picnic: Chicken Wings and Heart of Hollywood Summer Cobb Salad Malibu Beach BBQ: Steak & Arugula Sandwiches, Roasted Potato Wedges and Corn on the Cob Valley Vegetarian Stuffed Zucchini

INCLUDED in a different color, and with *****) Catch of the Week: Ling Cod with Basil Sauce

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Out of the +Introducing Box Trail Mix Assembling some of our favorite local goodies into an easy, delicious snack for you to take on your adventures!: Avila dried fruit and walnuts, Fat Uncle Almonds, Chocolate Maya chips, Bona Dea Granola Clusters. Munch away! $8.50 in the store

Available now in the store. $9 .

more on

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July 25th-26th, 2012

Olympics Box

Bread and Butter Pickles: Jessica is our local

Sqirl…it’s the jam!

rock star preserver and pickler. The type of person to track down a copper smith to make her jamming pots, and seek out all the most delicious fruit to preserve (and cucumbers to pickle!) we love Jessica’s passion, and skill! Now featured in publications like Vogue, we’ve been buying from Jessica from the start. Sqirl now has a home in Silver Lake, where you can also take jamming classes!

Jessica Koslow, the force behind Sqirl

Meet Your Farmer Series, photos courtesy of Duncan Roy. Scott Peacock of Peacock Farms: Best known for his raisins and dried fruit (and grapes of course), Scott also grows all manner of veggies, in particular we love his beautiful bell peppers and eggplant, and all shapes of squash. In this week’s box, please enjoy a plentiful supply of his lovely red bell peppers!

Seascape from Central Coast Creamery: An original hand-crafted artisan cheese made from blended goat and cow milk. Seacape is a semi-soft cheese with a smooth, creamy texture and a complex tanginess that make this cheese a true American Original. This cheese has a natural brushed rind and

Out of the Box Collective

has been aged to perfection for a minimum of 4 months. Central Coast Creamery uses local California milk from animals not treated with hormones. 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.

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Olympics Box • •

Box Contents

July 25th-26th, 2012

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

Roots Red Onions (Earthtrine….) Garlic* (Chris Milliken) Red Beets (Rancho Cortez) Yukon Potatoes (Mike Dixon)

Leafy Greens Green Butter Heart Lettuce (Earthtrine) Arugula (The Garden Of…) Herbs Basil, Parsley* (Earthtrine) Juice of the Week Organic Valencias (Etheridge Farm)

Fair Trade Almond Clusters (Tifa)

Vegetables Bi-Color Corn (Lane Farms) Green Bell Peppers (Ellwood Canyon)* Red Peppers (Peacock Farm) Green Zucchini(Jose Alcantar Garcia) Slicing Cucumber (Elwood Canyon)* Roma TOmatos (Givens) Extra Fruit** Raspberries (Cortez) Dapple Dandy PLuots, (Burkdoll) Figs (Avila) White Peaches (Regier) Dairy Butter (Organic Valley)* Seascape (Central Coast Creamery) Grain/Pulse Fresh Pasta – Multi-Colored Fusilli (Mission Rose Pasta)

Catch of the Week** Ling Cod (Kanaloa)

Fruit Gala Apples (Fair Hills) Watermelon (Jose Alcantar Garcia) Nectarines (Shepherd Farm) Eureka Lemons (Hilltop) Bacon Avocados (Hilltop) Yellow Peaches (Burkdoll) Strawberries (Jose Alcantar Garcia)* Meat & Eggs Chicken Wings (Dey Deys) Hotdogs (Let’s Be Frank) Chuck Roast (Novy Ranch) 1 dozen Dare to Dream Eggs Regional Specialty Bread and Butter Pickles (Sqirl) Nuts, Seeds, Dried Fruit Trail Mix (Out of the Box Collective)

New Customer Gift Olives (Olivos del mar)

Almond Clusters: A perfect snack while on the trail (just don’t let it melt!) Made at our favorite ice cream shop and chocolatier – TIFA, at Kanan and the 101, these almond clusters are made with Organic Cacao, Organic Cacao Butter, local almonds and salt. High in antioxidants to improve cardiovascular function, so perfect for your LA Adventures!

Out of the Box Collective

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July 25th-26th, 2012

Olympics Box

Take me out to the BALL game! LA Dodger Dogs and MultiColored Pasta Salad with Fresh Basil Ingredients:

For the Pasta Salad: • 1 bag fresh pasta • 1 green bell pepper, julienne • 2-3 tomatoes, diced • Small handful of basil, julienne • Olives, pitted & sliced • 1 Clove of garlic, minced • Olive Oil • Drizzle of balsamic vinaigrette • S&P

Out of the Box Collective

Whether you are a Dodger or Angel fan everybody roots for LA Dodger Dogs! For your Let’s Be Frank pastured beef hot dogs, grill them on the BQQ and dress them with your favorite condiments. Sit back, watch the game with a dog and some quick easy pasta salad! For the Pasta Salad: Boil the pasta over medium/high heat until the noodle is al dente. Drain & set aside to cool. Drizzle olive oil and a generous portion of salt & pepper over the cooled pasta. Add green bell pepper, tomatoes, olives, garlic, and basil. Toss and add more olive oil & salt and pepper if necessary. Drizzle Balsamic over the top and serve chilled.

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July 25th-26th, 2012

Olympics Box

Malibu Beach BBQ Steak and Arugula Sandwiches with Corn on the Cob For the Steak Sandwich:

Ingredients: Top Sirloin Arugula Tomatoes, sliced 1 baguette (any bread will do) 1 – 2 Cloves of Garlic S&P Butter for corn Corn on the Cob

Take your top sirloin and season with a drizzle of olive oil, S&P, and minced garlic. Grill over the BBQ until cooked to your preference, taking care to keep the heat on the low end – pastured meats do better at lower temperatures (see more detailed info on cooking pastured beef, provided by Novy Ranch, on the next page). On the other half of the grill, place you corn in the husks and rotate every 4 minutes. Its ok if the husks burn! When the steak is cooked, set aside for 5-10 minutes. Slice when ready to assemble. After about 20 minutes the corn should be cooked and ready for the husks to be pulled back. BE CAREFUL this could be hot! When the corn husks are pulled back rotate them on the grill for another 5 minutes, spread on some butter, salt and pepper and its ready to go! To assemble the sandwiches, take your baguette and slice it into half. Heat up over the BBQ heat. I like to rub some garlic and butter on the inside. Pile up some Steak, arugula, sliced tomatoes and voila! BBQ time…. Enjoy with a pickle!

**

Out of the Box Collective

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Olympics Box

July 25th-26th, 2012

Novy Ranches Grass-Fed Angus Beef General Cooking Instructions Frozen beef should be allowed to thaw slowly in the refrigerator. If time is short, place the frozen package of beef in a Zip-Loc type bag and into a sink or bowl of cold water. NEVER use the microwave to thaw or cook beef, it will change the texture and toughen it. Grass-fed beef is much leaner than grain-fed meat and thus is less forgiving of overcooking. As well, the unsaturated fats in grass-fed meat melt at lower temperatures and more quickly than the saturated fats of grain-fed cuts. Cooks who are accustomed to fatty grain-fed beef will find adjustments are needed to keep grass-fed beef moist. A rule of thumb is that grass-fed beef needs about 30% less cooking than conventional beef. Our beef is best if cooked rare to medium. Grass-fed beef will certainly lose tenderness if cooked to well-done. Use a little more care and attention when cooking grass-fed beef. Your beef can go from perfectly cooked to over-cooked in less than a minute. Consider marinades for lean cuts like london broil and flank steaks. We recommend using ingredients that are light in flavor, but add moisture such as lemon, vinegars, oils, wine or beer. Always use tongs or a spatula to handle the beef. Piercing or slicing the meat will cause it to lose juices. It is also best to minimize poking or flipping the meat more than necessary. When making hamburger patties, make them thin enough at first, rather than flattening them with the spatula while cooking. You may brush beef lightly with high temperature oil prior to stove-top cooking or grilling to help retain moisture. Use a Med-hi heat (sizzle but not splatter hot) to sear the outside and develop a light crust. A typical 1-1/2 inch New York or Ribeye will need about 3-4 minutes on each side, always cook to temperature, not by time!. You want the steak to give a little when you press on it; if it becomes firm, it will be overdone. Remove the meat from heat a little before the desired doneness and allow it to rest for 5 to 10 minutes under foil. It will continue to cook a bit after, and will allow the juices to settle. Dry roasting in a 275 degree oven gives great results, the meat should be pink and moist throughout with a soft texture. Using an oven temperature probe, cook to ~130 deg and rest the meat another 20 min. Slow cooking with moist heat methods like Dutch ovens and crock pots will tenderize and infuse with your favorite stocks, wine, and veges. Go to NovyRanches.com for more recipes! Bon Appetit!

Out of the Box Collective

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July 25th-26th, 2012

Olympics Box

Runyon Canyon Picnic with Lemon Chicken Wings Summer Cobb Salad Ingredients:

Cobb Salad:

Chicken Wings

For the Beets:

Olive Oil S&P Garlic, chopped Squeeze of Lemon Herb Rub (if you have it from previous weeks) Cobb Salad Ingredients:

(****Test group your beets are cooked!) Boil with skins on over medium/high heat. After 15 minutes, poke with fork. If tender they are done. Rinse in cold water, and then simply squeeze the skins off the beets, they will rub right off. Let cool. For the Eggs:

Green Butter Hearts, chopped Beets, boiled and diced

Boil on medium/low for about 8 minutes.

Avocado, diced

Prep the rest of your Cob Salad ingredients as per the list (diced, chopped etc).

Red Onion, chopped Eggs, Hard boiled and diced Tomatoes, diced Cheese, grated

In a large bowl, place chopped lettuce at the bottom. In layers on top, place beets, avocadoes, red onions, tomatoes, and then eggs. Sprinkle the cheese on top. For the Chicken Wings: Pre-Heat oven to 350 degrees. In a large bowl toss the wings with some olive oil, S&P, garlic, lemon, dried herbs (if you have Bonnie Stolkvich herb rub left over, use it!) or else parsely will do. Place in a baking dish and roast for about 15-20 minutes. Serve hot!

Out of the Box Collective

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July 5th, 2012

Independence Day Box

Hollywood Stuffed Baked Zucchini

Ingredients:

Preheat oven to 350 degrees.

Zucchini, halved

Slice the zucchini in half, lengthwise. Using a spoon scrape out the middle and discard. Lightly coat with olive oil and S&P

Peppers, diced 2-3 Tomatoes, diced Red onion, chopped Parsley, chopped Garlic, minced Seascape Cheddar, grated Olive Oil S&P Egg (optional)

In a separate bowl mix together chopped peppers, tomatoes, red onion, parsley, cheese and garlic. If you have some extra corn toss it in too! Grate a little bit of cheese into the bowl and season with S&P. Fill the zucchini with the mixture and sprinkle some cheese on top to hold everything together. Bake for 15 minutes. For some protein feel free to add scrambled egg or grilled chicken.


July 25th-26th, 2012

Olympics Box

Catch of the Week: Hollywood Pan Seared Cod with Basil Sauce Ingredients: Cod fillets 1/4 cup of fresh basil, minced 2 tablespoons grated fresh Seascape cheese 4 teaspoons extra virgin olive oil

Combine basil, oil, cheese, oil, 1/2 teaspoon salt, and garlic in a small bowl. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a large nonstick skillet coated with olive oil over medium-high heat. Add fish. SautĂŠ 5 minutes on each side or until fish flakes easily when tested with a fork. Serve fish with the basil sauce.

1 teaspoon salt 2 garlic cloves, minced 1/4 teaspoon freshly ground black pepper

Out of the Box Collective

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July 25th-26th, 2012

Olympics Box

Picnic: Too hot to cook mealT Ingredients: Potatoes Olive Oil or Mayo

Boil your potatoes until fork tender, chop into chunks, add some chopped onions and parsley, then combine with either mayonnaise or oil, whichever you prefer.

Parsley Chopped Onions Cucumbers Balsamic Olive Oil

Slice your Cucumber, drizzle with oil and vinegar, salt to taste.

Chop up whatever fruit you want to use – even some watermelon, combine, pour in a little bit of Orange Juice. Let the fruit sit together for the flavors to combine.

Salt Fruit Salad Whatever you want.

Put all your salads into Tupperware dishes, bring a loaf of bread and cheese, trail mix, and almond clusters, and head for someplace cool for a picnic!

Almond Clusters Trail Mix

Out of the Box Collective

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Tina's LA Adventures Box