April 21st Offerings
How about something Greek/Middle Eastern this week…
Mel is making a shakshuka sauce (canned and shelf-stable) for you to have on hand to make an impressive breakfast, lunch, or dinner. Bake some eggs in it and garnish with Valbreso Feta, Kalamata olives, and herbs. Make sure you have some good bread on hand to scoop and dunk. Mel’s also making my favorite style chickpeas a la Canele. Cooked with warm spices, you can enjoy these beans straight, you can add them to your shakshuka, or you can heat them with sautéed greens, top with feta and olives, and serve them over fregola sarda to make it a meal. Fregola sarda are Sardinian pasta balls that are similar to Israeli couscous, with a dense and chewy texture, but distinct toasted, nutty flavor. You can serve these hot or as the base for a cold salad. We like them added to the roast chicken pan once it’s done and tossed with all that chicken jus and goodness.
Instead of whole spatchcocked chickens, Mel is marinating boneless (skin on) chicken thighs in a shawarma spice blend. These are perfect to grill, slice and serve with her zankou chicken style garlic sauce. We’ve got ground lamb and grass-fed beef for you to make meatballs, kafta, or burgers. (There are several recipes on the website for ground lamb, and you can combine the two meats.) There’s also frozen, wild shrimp, which you could grill, pickle, poach or simmer in the shakshuka sauce and again top with feta, olive, and herbs. (David Tanis has a baked Greek shrimp with feta recipe on the New York Times website if you want to make your own fresh tomato sauce for this dish.)
For something sweet Jared is making sesame-date-chocolate chunk cookies dough scoops and blueberry cheesecake cups made with Pudwill Farm’s berries tossed in blueberry sauce scented with meyer lemon and fresh bay leaf atop his airy vanilla bean cream cheese mousse. We’ve also got walnut baklava from Baklava Factory, a local baklava shop.
Among other things, this week’s box will have fresh favas for you to make a fava puree or a fava fattoush (we will provide recipe) and the first delicious cherry tomatoes of the season!
Click each item below to add to your cart. All orders due by Sunday, 4/18 at noon.
12.00
14.00
SHAWARMA MARINATED CHICKEN THIGHS
10.00
10.00
13.00
7.50
30.00
10.00
10.00
5.00
SESAME-DATE-CHOCOLATE CHUNK COOKIES
15.00
12.00
8.00