Light yet lovely and naturally rich. This is a perfect soup for a rainy April evening.

Serves 4

Ingredients

- 1 celery rib, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 2 tablespoons fine-quality extra-virgin olive oil plus additional for drizzling
- 1 lb winter squash, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
- 1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes or to taste
- 2 teaspoons coarse sea salt
- 3 1/2 cups boiling water plus additional for thinning (you may want to substitute vegetable or chicken broth)

Preparation

• Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes.
• Add squash, potatoes, peperoncino, and sea salt.
• Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
• Remove and discard peperoncino (if using pepper flakes, leave in soup).
• Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.


Serve soup drizzled with additional oil.

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.

If you don’t have sesame oil you may use olive oil – it’ll be lovely either way with the roasted chicken. You could also substitute broccoli (blanched first ) for the snow peas and with either the sesame oil or olive oil you will have another tasty variation! Pine nuts and sesame seeds add more antioxidants, good fats, and calcium to bright green vegetables.

4 servings

Ingredients

- 3 tablespoons sesame oil
-1 pound snow peas trimmed
- 1 bunch thin scallions, white bulb and 2 inches green
- 2 tablespoons pine nuts (pignoli)
- 1 tablespoon sesame seeds, toasted
- Salt and freshly ground black pepper to taste

Preparation

1. Heat the oil in a large skillet. Add the snow peas and scallions and sauté over medium heat, tossing frequently for 3 minutes.
2. Add the pine nuts, sesame seeds, salt and pepper.
3. Cook an additional 2 to 3 minutes.
4. Serve immediately.

NB – (Toast sesame seeds in a heavy skillet (not non-stick) on stovetop over medium high heat shaking frequently for a few minutes, 3 minutes at the most. Watch carefully as to not burn them. Or you spread seeds in a single layer on a baking sheet and toast in a 350 F oven until fragrant and slighltly golden, again no longer than 3 minutes.)

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

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)

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)

New Kitchen Table Cuisine (KTC) Drop-Off at MUSC

Maria and Jacqueline recently presented at MUSC about Kitchen Table Cuisine and how it makes it easy to eat healthy. As a result, Friday April 1st will be the first of weekly KTC deliveries to MUSC—and that’s no April Fool’s joke! If you work at MUSC, or know anyone who does who would like to sign up for Kitchen Table Cuisine, please email us at info@ourlocalfoods.com to get set up.

Menu for the week

• Braised Ribs and Citrus – served with broccoli sauté and roasted sweet potato slices
• Chicken, Chick Peas and Chard with Masala Indian Spice Rub
• A Meal in a Burger with pre-cooked chard and cheddar cheese, served with Potato and Green Bean Salad
• Our version of Salad Nicoise with Sunburst Trout (make your dinner on Wednesday and have Thursday’s meal ready as well!)
• Lentils, Kale and Sausage Soup – great with fresh bread from Normandy Farms Bakery.

  Shopping list
  From Our Local Foods – Kitchen Table Cuisine or Farm Store
  * Veggie Box
  * Salad this week
  * Seasonal Fruit
  * Farm Fresh Eggs
  * 3 Year Cheddar Cheese
  * Sunburst Trout Fillet
  * Baby Back Ribs
  * Chicken Leg Quarters
  * Fresh Italian Sausage
  * 85% Lean Ground Beef
  * Chick peas
  * French Green Lentils
  * Organic Brown Rice
  * Chicken Broth
  * Multi-Grain Bread from Normandy farms

  Extras to have on hand or pick up at the grocers
  * Hamburger Buns
  * Lemon
  * Cilantro
  * Kalamata Olives
  * Capers
  * Red Onion
  * White Wine Vinegar
  * Shallots
  * Salt and Pepper to Grind
  * Extra Virgin Olive Oil

  NOTES:
  Many of the ingredients in your shopping list will last in your pantry and will be used in upcoming recipes; ie: lentils, chick peas, brown rice. With the farm fresh eggs, 3 Year Cheddar, vegetables and fruit you can prepare omelets, salads, pannini, and more as menu extenders.

Menu for the week

• Chick Pea Soup with Tomatoes Rosemary and Rice Garden Salad
• Sausage and Cabbage Garden Salad
• Frittata Garden Salad
• Polenta with Greens and Italian Meatballs with Tomato Rosemary Chick Pea Sauce
• Pasta with Pea Tendril Pesto and Lemon Chicken Breast with Side Broccoli Sautee

Quick recipes for lunch or add-ons for another day’s meal

• Chick Pea Hummus with Pea Tendrils
• Italian Egg Drop Soup with Chick Peas
• Chicken Salad with Walnuts and Cranberries
• Meatball Sandwich

Shopping list
From Our Local Foods – Kitchen Table Cuisine or Farm Store

Extras to pick up at the grocers

If you have any questions, please email Jacqueline.