Ingredients:

2 pounds medium shrimp, cleaned

1 cup fresh mint leaves

2 tablespoons lemon juice

3 tablespoons olive oil

1/2 cucumber, seeded and diced (about 1 1/2 cups)

1 lemon, zested

Salt and pepper

Procedure:

Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.

Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.

In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.

This will keep in the refrigerator in an airtight container for up to 2 days.

Farm Vegetable Stir Fry

Ingredients:

Cabbage   (Julienne)

Squash      (Sliced thin)

Red Choi     (Quartered)

Onions     (Julienned)

2 cloves crushed garlic     (minced)

Canola & Sesame Oil

Procedure:

In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the Cabbage and onion while stirring constantly. While continuing to stir, add successively the squash, , and teriyaki sauce. Cook, stirring constantly for 2 minutes. Add the bok choi, and salt and cook, stirring, until crisp-tender, about 2 minutes more.

Stir in snap peas and sesame oil and remove from heat. Serve immediately.

Kale Chips w/ Lemon

Ingredients:

2 bunches fresh kale, stemmed, torn into bite-size pieces

Extra-virgin olive oil

Flaky sea salt

1 lemon

Crushed red pepper flakes

Procedure:

Preheat the oven to 350 degrees F.

Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren’t stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

Strawberry Cobbler

Ingredients:

1 1/3 cups flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons butter, cut into 1/4-inch pieces and chilled

2/3 cup heavy cream

2 pints whole strawberries, hulled

2 tablespoons butter, melted

Procedure:

Preheat oven to 350 degrees F.

In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Add chilled butter and cut into dry ingredients with a pastry knife until crumbly. Add cream and stir with a spoon until dough comes together.

Roll dough to 1/2-inch thickness and cut to fit over the baking dish.

Mix strawberries in baking dish. Top fruit with cobbler dough and brush with meltedbutter and remaining tablespoon of sugar. Bake for 35 minutes. Serve warm.

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

• 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

• 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

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

Kitchen Table Cuisine

• 1 Pork Loin Roast
• 1 Vegetable Box
• 1 Salad this Week
• 1 Package Cannellini Beans or Garbanzo Beans (chickpeas)
• 1 or 2 Sunburst Trout (your choice of seasonings)
• Rio Bertolini Pasta (garlic and chive spaghetti, whole wheat or spinach fettucine)
• Jack’s Cosmic Sweet Potato Mustard
• Alchemy Spices Bella Garlique (Italian Blend)
• Parmesan Cheese

Other items you will need in your fridge or pantry.
Many of the following you will already have but if you don’t; this is a good way to build up your pantry with essentials for a variety of home cooked meals!

• Extra Virgin Olive Oil
• Balsamic Vinegar
• Coarse Sea Salt
• Toasted Sesame Seed Oil
• Sesame Seeds
• Tamari or Shoyu (soy sauce)
• Maple Syrup
• Peppercorns
• Carrots
• Garlic
• Flat Anchovies
• Hot Pepper Oil (optional)

The secret to enjoying a heritage turkey is to prepare it in a way that enhances the natural flavor of the bird and encourages moist cooking to insure tenderness. This recipe combines the technique of brining with roasting under a parchment “tent” to insure a moist cooking environment with optimal flavor preservation. Enjoy! (The following recipes should accommodate a turkey of approximately 15 pounds.)

Brine Recipe for Heritage (or Free-Range) Turkeys

Ingredients:

• 2 quarts water
• 1 cup brown sugar
• ½ cup kosher salt
• 1 tbsp orange zest
• ½ cup orange juice
• 1/2 cup pureed persimmon pulp (optional)
• 1 bay leaf
• 3 sprigs of Thyme
• 1 sprig of Sage
• 1 sprig rosemary
• 15 Black Pepper Corns
• 1/2 tsp crushed juniper berries

Place all ingredients in a large, deep stock pot and simmer for 15 minutes. Chill and then place chilled turkey in brine in refrigerator for 24 hours prior to cooking. Both turkey and brine should be chilled before combining to insure no food-borne pathogens are encouraged.

Mepkin Abbey Oyster Mushroom Stuffing

Ingredients:

• 8 cups bread cubes (saved from breads you really love!)
• 1/2 c. shallots, small dice
• 1/2 c. cubed fresh jerusalem artichoke (may use celery as a substitute)
• 1 c. fresh Mepkin Abbey Mushrooms
• 1/4 c. fresh chopped flat leaf parsley
• 1 Tbsp. chopped fresh rosemary
• 1 c. fresh cream salted butter from Happy Cow Creamery (or any high quality butter from your supermarket)
• 2 1/2 c. chicken stock (preferably homemade)
• (Additional stock for roasting pan will be needed)
• 1 1/2 tsp. salt and 1/2 tsp white pepper

Saute shallots and jerusalem artichoke in 4 Tbsp butter until softened. Add oyster mushrooms and continue to saute over medium heat until fragrant and mushrooms begin to release juices. Add fresh herbs (parsley and rosemary). Combine the sauteed mixture with the bread crumbs in a large ceramic bowl.

Melt remaining butter and combine with homemade chicken stock. Add to bread crumb mixture with salt and white pepper to season. Mixture should be very moist. Chill before stuffing the bird.

Try the Inside-out stuffing technique! Rub inside and outside of turkey with butter, then season with kosher salt and white pepper. Fill inside cavity of chilled bird with half the bread stuffing. Place remaining half of stuffing on the outside of the breast of the turkey by pressing about a 1 inch thick layer over the entire outside of the turkey breast.

Preparing the Parchment Tent
Using extra-wide parchment paper, cut a length equal to the circumference of your roasting pan plus a couple of inches. Wrap the parchment around the outside edge of the roasting pan, overlapping the ends, creating a “sleeve, or cylinder” around the pan and the turkey. Using cooking twine, wrap and tie a snug “belt” around the pan and bottom edge of the parchment paper to secure the parchment to the pan. Create a tent around the turkey by folding the parchment paper, envelope style, at the top. Fold over a couple of tight folds to securely close the top. This tent will keep all moisture inside the roasting pan, eliminate the need for basting, and allow the turkey to brown inside it’s tent. You can monitor the temperature, and doneness of the turkey, by piercing through the parchment paper, into the breast, with a meat thermometer.

Roasting the Turkey
- Place stuffed turkey into a roasting pan with grate in bottom to keep bird off the floor of the pan, if possible. Place 2 cups chicken stock in the bottom of the pan.

- Preheat oven to 450 degrees. Place turkey in oven, then reduce temperature to 325 degrees, and roast for approximately 15-20 minutes per pound, to an internal temperature of 180 degrees.

Serving the Turkey
Remove parchment and allow to rest for 20 minutes prior to carving. Enjoy!

HAPPY THANKSGIVING

Kitchen Table Cuisine provides members access to an online farm store shopping option. Orders can now be placed anytime, for weekly delivery to a designated pick up location in your community.   As a member, you will now have access to locally produced dairy, meat, eggs and other high quality food items as often as you like.  You may receive a delivery from our farm store as often as once per week.
Members are NOT OBLIGATED to order every week.

Here is how KTC works…

• On Friday of each week prior to noon, the team at Our Local Foods will upload and update our available inventory of high quality food items from the farm.
• Customers can shop at anytime
• All orders received by 9:00 am on Monday morning will be delivered the same week to your designated pick up location
• As an example, let’s say Gary shops online with KTC on Sunday evening and places an order.  Gary’s pick up location is downtown Charleston on Tuesdays from 4:00 – 6:00 pm.  Gary will receive his order on Tuesday of that week, at his designated pick up location.  If Gary places his order on Monday evening, his order will be delivered the following week on Tuesday, as his order will have missed the 9:00am cut-off for that week’s delivery.

Customers will find the most complete inventory and options for items that a have limited availability by shopping as soon as is convenient after 12:00 noon on Friday, as this is when the inventory availability will be updated from the farm store.  Items are available on a first come, first served basis, so shop early for the best selections!

Important features to know about:

• Kitchen Table Cuisine requires registration as a member with a one-time membership fee of $15.00 (current members do not need to re-register).
• KTC orders are processed on the farm after 9:00 am on Monday morning. All orders received by 9:00 am on Monday morning are delivered the same week.
• Minimum order amount is $35.00.
• Limited availability items are available on a first come, first served basis.
• KTC orders need to be picked up at their designated pick up location.
• Orders not picked up on time will be available for pick up at the farm store.

As always, feel free to call or email with any questions or comments!

Best regards,

Maria