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)

Deidre Schipani, of the Charleston Post and Courier, wrote a great review of Husk restaurant this past Wednesday in the
The team at Our Local Foods have been fortunate to work as an organic food supplier to Sean Brock and the entire Husk team as they’ve made their mark on the culinary world. If you haven’t eaten at Husk, it’s a must on the Charleston restaurant scene. And, be sure to make a stop at the Husk bar, which is just across the driveway from the main restaurant; it’s a great place to relax and meet friends.

adapted from “Essentials of Italian Cooking” Marcella Hazan”

This recipe yields 6 servings

• About 1 lb fresh broccoli
• 1/3 cup extra virgin olive oil
• 6 flat anchovy fillets chopped very fine
• Chopped hot red chili pepper to taste
• 1 ½ lbs pasta (orecchiette work well)
• 2 tablespoons freshly grated parmesan
• ¼ cup freshly grated romano (pecorino)

Detach the broccoli florets from the stalks. Cut ½ inch from the tough end of the stalk and pare the stalks with a sharp paring knife. Cut very thick stalks lengthwise. Wash the stalks and florets. Blanch them in salted boiling water. Drain the broccoli, break up the florets into smaller pieces and cut the stalks into a large dice. Set aside. Put water in a saucepan and bring it to a lively simmer. Put the oil in a sauté pan and turn on the heat to low. When the oil begins to warm up, place the pan over the saucepan of simmering water (double-boiler fashion) and add the chopped anchovies. Cook the anchovies, stirring and mashing with the back of a wooden spoon to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat. Add the blanched broccoli florets, the diced stalks and the hot chili pepper. Cook for 4 – 5 minutes, turning and stirring from time to time to coat well. Toss the entire contents of the pan with cooked drained pasta. Add both grated cheeses and toss thoroughly once again. Serve immediately.

This recipe yields 4 servings

• 1 large bunch kale
• Salt
• 2 garlic cloves
• Olive Oil

Remove the tough ribs from the kale. Cut the leaves into broad ribbons. Heat a large pot of water to boiling and salt generously. Have a large bowl of ice water ready for refreshing the greens. Cook the kale leaves in the boiling water for 1 minute or so until wilted. Lift the leaves out with a large strainer and immediately plunge them into the ice water, which stops the cooking so that the greens stay bright green. When the leaves are cool enough to handle, drain in colander and squeeze out any excess water. Peel the garlic and cut into slivers. Warm the olive oil a large pan over low heat, add the garlic and cook gently until fragrant and soft. Add the greens and cook stirring until they have warmed through. Season with salt and serve. Try flavoring the greens with various combinations of lemon or vinegar, garlic, ginger, chile, pancetta or bacon, and anchovy. Combine with other vegetables such as shell beans, onions, and squash; or add them to dishes such as fritatas, gratins, soups and pastas.

This recipe yields 4 servings

Ingredient list:

• 1 to 1 1/2 lbs leafy green such as kale
• 4 coin-size slices peeled fresh ginger
• 2 tablespoons olive oil
• Salt
• 1 fresh red or green chili, or 1 dried red chili

Sort the greens, removing the tough stems and wash and drain the leaves. Cut the ginger into a fine julienne or chop them. Cover the bottom or a wok or generous skillet with a layer of oil and heat over medium-high heat. Add some salt to the oil, then add the ginger and the chile pod (if using fresh chile, make a slit in it to prevent it from bursting in the heat. When the ginger begins to sizzle, stir it around and add the greens. Use the tongs to toss the greens to distribute the oil and flavorings and to keep the greens moving and cooking evenly. Reduce the heat and cover the pan for a few minutes to let the greens steam and wilt. Delicious warm or at room temperature.

Rio Bertolini Fresh Pasta with Spring Braising Greens – topped with a Farm Fresh Fried Egg!

Boil pasta in salted water until cooked al dente (fresh pasta cooks quickly – watch for it to change color and swell slightly). Stop the formation of starch by removing from the heat and adding a cup of cool water. Remove a cup of the cooking liquid and reserve, then drain carefully into a colander and rinse the pasta.

Chop the spring braising greens into large 1 inch dice. Add thinly slice spring onion (ir green garlic if you have it) to the greens, and saute. If you like more garlic, add chopped fresh garlic. Saute in olive oil until lightly wilted, about 5 minutes. You can add sliced mushrooms, sundried tomates or artichokes at this point if you like.

If you want to use meat in this dish, thinly slice some good fresh sausage. Our chicken spinach garlic sausage is great. You only need about 2 ounces per person, at the most! Combine sausage and braising greens mixture in the pan and stir to combine the flavors. Add about ½ – ¾ cup of the reserved pasta liquid to the pan and allow to simmer for just a few minutes. You can enhance the flavor of this with the addition of something acidic – I would recommend 1 TBSP Balsamic Vinegar or I used 1 TBSP of our Kerala Curry Tomato Chutney and it was amazing).

Top the whole thing off with a fried egg! Over medium allows the intense flavor of our fresh eggs to permeate the dish and add an indescribable richness and depth to the fresh egg pasta. Salt and pepper the egg generously, then top with an additional dollop of the tomato chutney if you have it.

The 2011 CSA (Community Supported Agriculture) program from Our Local Foods is in the sign up phase now. If you haven’t received an email from us outlining the signup process, and you would like to be a part of the CSA, please email us.