Shopping List

@Kitchen Table Cuisine
* Seasonal vegetable box
* Pecorino cheese
* Parmesan cheese
* Dried Fruit Mix- (for the raisins, enjoy the other dried fruit for snacking)
* Eggs
* Butter
* Whole Milk
* Sausages or Chicken Breast to make as an entrée with the Broccoli Raab, the Torte, or the Turnips

Extras to pick up at the grocery store

* Extra Virgin Olive Oil
* Sea salt
* Black pepper
* Red pepper flakes
* Anchovies
* Kalamata Olives
* Pine nuts
* Bread crumbs (unflavored)
* Low sodium chicken broth
* Onion
* Garlic

Our Local Foods has been delivering food to the Pawley’s Island area, and is expanding into Myrtle Beach with our Kitchen Table Cuisine program. In their April, 2011 issue, Grand Strand Magazine has written a nice article describing what we’re doing. Read More >>

• Chicken Breast with Beets and Greens with Orange Butter
• Fettuccine with English Peas, Pea tendrils and Basil
• No Cream, Creamy Winter Squash Soup
• Appetizer – grilled yellow squash with arugula and goat cheese on baguette rounds

Shopping List

@Kitchen Table Cuisine

* Seasonal Vegetable box
* Boneless skinless Chicken Breast
* Happy Cow Creamery Whole milk
* Happy Cow Creamery Butter
* Fresh Normandy Farms Baguette
* Fresh Seasonal Fruit
* Happy Cow Creamery Parmesan Cheese
* Rio Bertolini Whole Wheat Fettuccine
* Organic Vegetable Stock

Extras to pick up at the grocery store

* Extra virgin olive oil
* 1 Peperoncino
* Sea Salt
* Carrots
* Onions
* Celery
* ½ lb boiling potatoes
* Sherry wine vinegar
* Shallots

Yes, we have had quite a bit of kale lately and you may be wondering what else you can do with it. But do you know how good kale is for you? …….Kale is one of the healthiest vegetables on the planet with some of the highest concentrations of antioxidant vitamins. Reason enough to dig deeper and find more ways of incorporating this superstar into our diets. Here is something a bit different – a raw kale salad, chopped really fine so that the kale almost wilts in the lemony dressing.

Inspired by a recipe in Bon Appetit January 2007 which was in turn inspired by an antipasto that’s popular at New York City’s Lupa Restaurant.

Serves 6

Ingredients & Preparation

- 1 lb lacinato or Tuscan kale, stems and center ribs removed
- 2 tablespoons finely chopped white spring onion
- ½ tablespoons fresh lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 ½ tablespoons extra virgin olive oil
- 2 ounces coarsely grated or shaved Asiago cheese (1 cup)

Preparation

- Cut kale crosswise into very thin slices.
-Whisk together onion, lemon juice salt and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
-Toss kale and cheese in a large bowl with enough dressing to coat well, then season with salt and pepper to taste.
- Serve at room temperature or chilled.

Menu for the week of April 3rd

• Menu for the Week of April 4th
• Roast Chicken with Bella Garlique Rub
• Snow Peas with Sesame Seeds and Pine Nuts
• Pulled Chicken Breast with Yellow Squash, Broccoli and Caramelized Onion (over pasta or not)
• Lacinato Kale Salad with Lemon and Shaved Asiago
• Kale with Bacon and Garlic served over Toasted Peasant Bread
• Yellow Squash Potato Soup

Shopping List

In the fridge or pantry
- Extra Virgin Olive Oil
- Lemon
- Fresh Dill
- Sesame Seeds
- Pine Nuts
- Bunch Scallions
- Garlic

Menu for the week of March 28th

• Grilled Steak with Arugula, Parmesan Shavings and Lemon
• Snow peas with Toasted Almonds
• Chick Pea Salad with Kale
• Spring Vegetables with Destiny Organics Tomato Basil Dressing
• Fettuccine with Spring Vegetables in a Light Cream Sauce
• Steamed Red Potatoes with Butter and Parsley

Shopping List for the week of March 28th

Kitchen Table Cuisine
- 2 Steaks Sirloin or Ribeye
- 1 Vegetable box
- 1 Bag Chick Peas
- 1 Package Whole Wheat or Plain Fettuccine
- Parmesan Cheese
- Destiny Organics Tomato Basil Dressing
- Butter

To have in the house
- Extra Virgin Olive Oil
- Garlic
- Lemon
- Almond slivers
- Heavy Cream
- Fresh Italian Parsley
- Sea Salt

A great way to serve fresh greens!

Adapted from a recipe by James Oseland

Ingredients

• 1 lb Baby Bok Choy
• 3 tablespoons peanut oil
• 4 cloves garlic
• ¼ tsp salt
• 1 or 2 fresh red chilies stemmed and cut on the diagonal into thin pieces (Holland Fresno or Cayenne) optional

Preparation

1. Trim the bottom ends off and discard. Wash the greens in several changes of very cold water. Inspect nooks where the leaves meet the stems for sand and dirt. Cut cleaned bok choy lengthwise into quarters. Spin to dry or air dry on a kitchen towel or paper towels.
2. Heat oil over medium high heat in a wok or large skillet (not non-stick). When hot but not smoking add the garlic, salt and chiles, if using.
3. Sautee stirring until the garlic just begins to lose its rawness, about 1 minute. (do not let garlic brown)
4. Add the bok choy.
5. Raise the heat slightly and immediately begin to vigorously stir fry the bok choy around the pot.
6. Continue to stir fry vigorously until the greens just begin to go limp but the leaves remain a spring green color and the stems are still crunchy and crisp, 3 – 4 minutes.
7. Salt as desired.

Serving

- Serve immediately on a large platter.
- Be careful not to pile the greens in a serving bowl as they will continue to cook and become mushy.

Shopping list for the week of March 21st. The items on this list support the recipe items that are published on the website. Check ‘em out, try the recipes and let us know what you think! And, if you have a special recipe that you want to share, let us know!

Our Local Foods – Kitchen Table Cuisine

- 2 or 3 packages Chicken Leg Quarters
- 1 Package Sweet Italian Sausage
- Alchemy’s Bella Garlique
- Asiago Cheese
- Goat Cheese (chevre log –plain or pepper)
- Vegetable Box
- Salad this Week
- 1 Dozen Eggs
- Pizza Dough
- 1 Destiny Organics Salad Dressing

Thing to buy at the grocery store

- Garlic
- Extra Virgin Olive Oil
- Peanut Oil
- 1 fresh chile pepper (optional)
- 1 or 2 lemons

Supper Salads are a great way to make good use of the veggies in your box this week. Delicious, nutritious, light and easy. You can have your older children chopping vegetables, younger children can help with washing veggies and adding vegetables to the salad bowl and tossing. By adding left over chicken from the lemon roasted chicken legs and hard cooked eggs you will have a nutritiously complete meal. You can also add raisins, cranberries, chopped apples, walnuts, chick peas, shaved parmesan or asiago – whatever is on hand. I like to put the additions in separate decorative bowls on the dinner table and allow the family to create their own individual salads.

Ingredients for salad

• Red Lettuce
• red cabbage
• carrots
• cucumber
• tomato
• onion
• arugula
• pea tendrils

Preparation Salad

1. Wash lettuces in bowl or sink full of cold water. Drain and repeat.
2. Spin or pat dry with paper towels.
3. Tear lettuces into bite size pieces and set aside.
4. Wash veggies in bowl or sink full of cold water.
5. Scrub and peel carrots with potato peeler.
6. Chop vegetables into bite size pieces. (All vegetables should be pretty much the same size) I like to cut onions smaller than other vegetables and place in small bowl on table as an extra for those who like the bite of onion in their salads
7. Chop chicken and hard cooked eggs into pieces the same size as vegetables.
8. You just need a small amount of dressing. We recommend using one of the Destiny Organic Dressings

You could also whisk together the following ingredients to make a very nice little vinaigrette.

Dressing

1. ¼ cup extra virgin olive oil
2. 2 tablespoons red wine vinegar
3. 1 tablespoon balsamic vinegar
4. 2 teaspoons Dijon mustard
5. 1 clove garlic, minced
6. Salt and freshly ground black pepper to taste
7. Whisk together in a small bowl or place all ingredients in jar and shake vigorously

Serving

- Place about ½ of dressing in the bottom of your salad bowl.
- Add all ingredients except for those you wish to use as additions on your table.
- Toss gently until all ingredients are well coated.
- Add more dressing if desired.
- Serve with warmed crusty baguette or whole grain bread.
Enjoy!!

Chicken Legs work great for a quick, healthy midweek chicken dish that is busting with
flavor.

Adapted from a recipe in Gourmet April 2007

This Roast Chicken Legs with Lemon and Bella Garlique uses Alchemy’s Italian Spice Mix, which is now available in the KTC store.
Recipe serves 4

Ingredients

• 4 chicken legs
• 3 tablespoons extra virgin olive oil
• 2 teaspoons Alchemy Bella Garlique
• 2 garlic cloves smashed
• 4 lemon slices

Preparation

1. Put oven rack in upper third of oven and preheat oven to 500 degrees.
2. Toss chicken with oil, garlic and Bella Garlique in a large bowl, transfer chicken to a large shallow heavy pan.
3. Bake chicken 10 minutes, then add lemon slices to pan. (if chicken is browning too quickly you can tent with aluminum foil.)
4. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more.

Serving

- Serve chicken with lemon slices.
- Serve with sweet potato rounds and sautéed broccoli and garlic. (see recipes on website)