Our Local Foods is opening our second store this coming week!! Our newest store is located on Clements Ferry Road near Highway 41 in the Two Rivers Center- Look for the BIG GREEN CHICKEN. We have expanded our line of food products from local farms, and have increased our products as well, including McClellanville seafood.

We will be open daily from 9AM – 6PM serving breakfast, lunch and take-home dinners as well as our full complement of Kitchen Table Cuisine products. Let us know if you would like to see an earlier opening for those of you that need coffee and breakfast on your morning drive.

Phone: (843) 849-0080

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 >>

Serves 4

Ingredients - 1/2 cup homemade or purchased vegetable stock - 1/4 teaspoon fine sea salt - 2 cups plus 1 cup fresh English peas - 2 cups whole milk - 1 cup fresh pea tendril leaves, loosely packed - 1/2 cup fresh basil leaves, torn and loosely packed - ½ cup freshly grated parmesan cheese

Preparation

• In 10-inch sauté pan over moderately high heat, bring vegetable stock and salt to boil. Add peas and simmer, uncovered, until bright green and almost tender, 1 to 2 minutes.
• Transfer peas and cooking liquid to blender and blend on high until very smooth, about 1 minute. Set aside. (Purée can be made ahead and refrigerated, tightly wrapped in plastic wrap, up to 12 hours. To maintain peas’ vibrant green color, cool purée over ice bath before refrigerating.)
• In medium sauce pan over moderate heat, stir together milk, remaining cup of peas and ¼ teaspoon salt. Bring to simmer, then reduce to low, cover and cook until peas are tender about 2 minutes.
• Cook fettuccine according to directions on package, drain and add to pea puree mixture.
• Add fettuccine to milk and pea mixture.
• Add pea purée and peas tendril leaves to fettuccine and pea puree cover, and cook until pea tendril leaves are wilted, about 30 seconds.
• Remove from heat and stir in basil and sprinkle with salt and pepper to taste

Serve immediately passing the freshly grated parmesan cheese at the table




Serves 4

Ingredients

- 3 yellow summer squash, cut into 2 inch pieces.
- 1 pound red new potatoes, peeled and cut into 1 inch dice
- 4 cups chicken broth
- 3 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons chopped fresh dill
- Salt and freshly ground black pepper,to taste
-1 scallion, white bulb and 3 inches of green, thinly sliced on the diagonal, for garnish.

Preparation

- Place potatoes and squash in a large soup pot. Add the broth and bring to a boil.
- Reduce the heat, cover and simmer until the squash is tender, 20 minutes.
- Add the butter, 1 tablespoon of the dill and salt and pepper.
- Puree the soup in a blender or food processor until smooth. (be careful blending hot soups – you may want to allow the soup to cool a bit.)
- Return soup to the pot and heat through, stirring in remaining 2 tablespoons of dill.
- Sprinkle with scallion just before serving.

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.

Roasted chicken breast is made into a completely new and colorful dish that is appetizing and healthy using ingredients from your seasonal vegetable box. Leftovers are not just leftovers anymore!

Serves 4

Ingredients

- 1 tablespoon extra virgin olive oil
- 1 large onion cut into thin half moons
- 2 yellow squash, cut into ¼ inch half moons
- ¾ cup organic chicken broth
- Roasted Chicken breast, torn into bite-size pieces
- 1 small bunch broccoli, washed and cut into fleurettes, remove tough butt edge of stems, peel and half lengthwise(if large half again lengthwise) Do not cut the fleurette too small – they will fall apart when blanched. You can cut them into smaller bite-size pieces after they have been blanched.
- Fettuccine Whole Wheat (if you want you can leave out the pasta and have the meal as a stew, with some whole grain bread)

Preparation

1. Heat oil in large skillet over medium heat. Add onions and stir to coat the onions in the oil.
2. When the onions begin to wilt, lower temperature to medium low and allow to cook for 20 – 25 minutes longer, stirring occasionally.
3. Meanwhile blanch the broccoli in a large pot of salted boiling water. After 3 – 5 minutes, when broccoli is tender but not mushy, remove broccoli with a slotted spoon or strainer and re use the cooking water to cook the pasta if desired. Set broccoli aside.
4. Bring pot of water back to a boil. Add fettuccine and cook according to instructions on package.
5. Save a cup of pasta water) Drain and set aside.
6. After 25 minutes add yellow squash to caramelized onions and stir to coat well. Cook 2 – 3 minutes.
7. Add chicken and chicken broth and simmer about 5 minutes. If serving without pasta, season with salt and pepper and serve with freshly grated parmesan cheese.
8. Add fettuccine if using and stir to coat well with chicken and vegetables, adding a tablespoon or so of pasta water if needed. Season with salt and freshly ground black pepper.

Serve immediately with freshly grated parmesan cheese.

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

If you or your company would like to have us come to your office and do a lunchtime demonstration about the importance of wellness awareness and how Kitchen Table Cuisine makes it easy to eat healthy, please contact us for more information. We’d be happy to make your office a drop-off location for weekly Kitchen Table Cuisine deliveries.

Shopping list for week of Mar. 14

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)