This is rather hot, you can lower the heat by halving the hot chili sauce in both the Mayo recipe and the meatballs and skip the jalepeno. You can also serve this dish on a bed of crisp lettuce instead of on the bread for a lighter bread-free meal.

Ingredients

Hot Chili Mayo:
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon hot chili sauce (such as sriracha)

Meatballs:
- 1 pound ground pork or ½ lb beef and ½ lb pork
- 1/4 cup finely chopped fresh basil
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon hot chili sauce (such as sriracha)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse kosher salt

Sandwiches:
- 2 cups coarsely grated carrots
- 1 cup coarsely grated cucumber
- 1 cup coarsely grated radishes
- 1/4 cup unseasoned rice vinegar
- 1/4 cup sugar
- 1 teaspoon coarse kosher salt
- 1 tablespoon Asian sesame oil
- 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
- Thinly sliced jalapeño chiles (optional)
- 16 large fresh cilantro sprigs

Preparation

Hot Chili Mayo:
- Stir all ingredients in small bowl.
- Season with salt.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.

Meatballs:
Line rimmed baking sheet with plastic wrap.
- Gently mix all ingredients in large bowl.
- Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs.
- Arrange on baking sheet.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.

Sandwiches:
- Toss first 6 ingredients in medium bowl.
- Let stand at room temperature 1 hour, tossing occasionally.
- Preheat oven to 300°F.
- Heat sesame oil in large skillet over medium-high heat.
- Add half of meatballs.
- Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes.
- Transfer meatballs to another rimmed baking sheet.
- Place in oven. Repeat with remaining meatballs.
- Cut each baguette or baguette piece horizontally in half.
- Pull out enough bread from each bread half to leave 1/2-inch-thick shell.
- Spread hot chili mayo over each bread shell.
- Arrange jalapeños, then cilantro, in bottom halves.
- Fill each with 1/4 of meatballs.
- Drain pickled vegetables; place atop meatballs.
- Press on baguette tops.

Weekly Menu

- Vietnamese Meatball Sandwiches
- Kale Chips
- Spring Garden Salad with Goat Cheese, Roasted Beets and Walnuts
- Baked Fried Chicken

Our Local Foods Shopping List

- Seasonal vegetable box
- Salad this week
- Alchemy Spices Bella Garlique
- Goat Cheese Split Creek
- Buttermilk
- Ground Beef
- Ground Pork
- 1 package chicken legs
- 1 package chicken breast
- Baguette
- Pecorino Cheese
- Seasonal Fruit

Groceries for the fridge and pantry

- Sea Salt
- Pepper
- Olive Oil
- Sesame oil
- Brown Rice Vinegar
- White Wine Vinegar
- Cilantro
- Hot chili sauce
- Fish sauce
- Mayonnaise
- Turbinado Sugar
- 1 Jalepeno Pepper
- Walnuts

Serves 4

Ingredients:

- 1 cup greek style yogurt
- 1 cup finely diced radishes
- 1 cup finely diced cucumber
- 1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
- 2 tablespoons minced fresh mint or parsley leaves, soft-leafed lettuce or pita bread for serving

Preparation

- In a bowl stir together the drained yogurt, the radishes, the cucumber, the garlic paste, the mint or parsley
- salt and pepper to taste

Divide the salad among individual salad plates lined with the lettuce or serve with pita bread.

Serves 4

Ingredients:

- Rio Bertolini pasta, try whole wheat fettuccine for this recipe
- ¼ cup extra virgin olive oil
- 2 – 3 cloves garlic chopped
- ¼ cup pine nuts, lightly toasted
- 1 bunch broccoli (washed cup into flowerettes, stems, peeled and cut into dice size pieces)
- ½ cup pecorino cheese, shaved or grated
- Sea salt
- Freshly ground black pepper

Preparation

- Boil water for pasta.
- Add 1 tablespoon course sea salt.
- Blanche broccoli in water until tender, putting the stems in first and then the flowers.
- Cook broccoli for 4 minutes, being careful not to overcook.
- Remove the broccoli with a small colander with a handle or slotted spoon.
- Drain broccoli well and gently pat dry with kitchen cloth or paper towels.
- Cook pasta according to directions on package. Drain, reserving 1 cup pasta water.
- Saute garlic in olive oil until lightly golden, do not brown.
- Add broccoli and sauté, stirring until broccoli is well coated with oil and garlic.
- Add fettuccine to the skillet and toss to coat with broccoli mixture. (you may want to add a small amount of the reserved pasta water to give the dish a good consistency)
- Stir in pine nuts and shaved or grated pecorino.

- Add salt and freshly ground black pepper to taste.

This recipe is so simple you can hardly even call it a recipe. I have used this dressing over pan fried tofu and steamed chard as well, and it is delicious! Children love it for its sweet and savory “peanut butter” like appeal. This works great as a side dish for a sophisticated barbecue or picnic with friends, or an easy mid week meal served with simple baked or broiled chicken legs, or even burgers.

Serves 4

Ingredients:

- 
1/2 pound green beans
- 2 tablespoons natural almond butter
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown rice vinegar
- 2 teaspoons honey or maple syrup
- 1 1/2 teaspoons organic wheat-free tamari
- 1 teaspoon grated fresh ginger
- 1 teaspoon hot pepper oil (optional)
- A little water as needed

Preparation

- Steam the green beans over boiling water until just tender.
- In a medium bowl, blend together the almond butter, sesame oil, vinegar, honey, tamari, and ginger.
- Add the beans and toss to coat.
- Serve at room temperature.



Adapted from a recipe by a friend. My children ate this at her house and raved about it. I found something similar and combined the two recipes to create the following.

Serves 4

Ingredients:

- 2 tablespoon olive oil
- 4 chicken legs
- 1 large Vidalia onion, sliced thin
- 1 tablespoon Alchemy Spices Neo Masala
- 3 teaspoons finely grated lemon zest
- 3 cups chicken broth
- 1/2 cup green olives, pitted and sliced thin
- 2 tablespoon honey
- 1 cup dried chickpeas (soaked overnight and cooked before using in recipe)
- 4 tablespoons chopped fresh cilantro sprigs (wash and dry before chopping)


Preparation

- In a 3-quart heavy saucepan heat oil over moderately high heat until hot but not smoking.
- Pat chicken dry and season with salt and pepper.
- Cook chicken, skin side down, until skin is deep golden brown.
- Transfer chicken to a plate and reduce heat to moderate.
- Add onion to pan and cook, stirring, until softened.
- Add zest, cook, stirring, 1 minute. Stir in broth, olives and honey.
- Return chicken to pan and simmer, uncovered, 8 minutes.
- Transfer chicken to 2 plates.
- Add 1 cup of cooked chickpeas to sauce. (You can use the rest of your chickpeas for salads or hummus )
- Simmer sauce 3 minutes and season with salt and pepper.
- Pour sauce over chicken and sprinkle with freshly chopped cilantro .

Serve with short grain brown rice tossed with raisins and slivered almonds if you like.

Menu

• Lemon Chicken and Chickpea Stew with Middle Eastern Spices
• Indian Style Yogurt, Cucumber and Radish Salad
• Green Beans and Thai Style Dressing
• Broccoli and Fettuccine with Pine Nuts and Pecorino

Note: View the individual recipes under the Recipes tab on our website

Shopping List

Kitchen Table Cuisine

- 2 Packages Our Local Foods Chicken Legs
- Seasonal Vegetable box
- Alchemy Spices Neo Masala Indian Spice Mix
- Chicken Broth
- Short Grain Brown Rice
- Chickpeas
- Pecorino Cheese

Foods to have in the pantry or fridge

- Extra virgin olive oil
- Lemon
- Pitted green olives
- Honey or Maple Syrup
- Greek yogurt
- Garlic
- Parsley
- Tamari (wheat free soy sauce)
- Almond Butter
- Fresh Ginger (small piece)
- Hot Pepper Oil (optional)
- Pine Nuts
- Brown Rice Vinegar
- Toasted Sesame Oil



Adapted from a Bon Appetit Recipe
Serves 6 – 8

Ingredients

- 1 cup English peas
- 1/2 cup heavy cream
- 1/4 teaspoon dried hot red-pepper flakes
- 1 garlic clove, smashed
- 3 cups packed red chard washed, stems removed and chopped
- 1 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 pound Rio Bertolini Cracked Pepper Gnocchi
- 1/4 cup grated parmesan

Preparation

-Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
- Add red chard and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
- Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, drain gnocchi.
- Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Serve immediately

This dish is a perfect balance of grains, beans and vegetables- super nutritious kale and carrots. Great for vegetarians and non-vegetarians alike as it is very delicious. Serve with salad for a well balanced meal and satisfying meal.
From Cynthia Lair’s Feeding the Whole Family

Serves 4 – 6 (makes 8 slices)

Ingredients

- 1 prepared whole wheat pie crust
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- 1 onion chopped
- Sea salt
- 2 carrots thinly sliced into half moons
- 1 bunch kale leaves, stems cut away
- 1 pound firm tofu
- 1 tablespoon umeboshi vinegar (made from umeboshi plums is a sour and salty vinegar)
- 1 tablespoon mustard
- 2 teaspoons tamari or shoyu
- ½ teaspoon dried dill or 1 ½ teaspoon fresh dill

Preparation

- Preheat oven to 350
- Prebake pie crust for 10 minutes
Make filling:
Heat oil in a large skillet. Add onion, salt and carrots; sauté until onion is soft. Wash kale leaves and remove stems. Stack several kale leaves on top of one another and roll up cut into very thin slices. Repeat until all kale is cut. Add to onion mixture and sauté until kale begins to wilt but retains its rich green color. Set aside.
- Blend the tofu, vinegar, oil, mustard, tamari, and didll in a blender or food processor until smooth. (Note: If using firm tofu, you may need to add a little water.)

Assemble pie:
- Put the onion carrot kale mixture in the bottom of the prebaked crust.
- Pour the tofu mixture over the top, covering the vegetables.
- Bake 30 minutes until the top of the pie begins to turn golden brown at the edges.
- Allow to sit for 5 – 10 minutes before slicing.