This dish is a perfect balance of grains, beans and vegetables- super nutritious kale and carrots. Great for vegetarians and non-vegetarians alike as it is very delicious. Serve with salad for a well balanced meal and satisfying meal.
From Cynthia Lair’s Feeding the Whole Family

Serves 4 – 6 (makes 8 slices)

Ingredients

- 1 prepared whole wheat pie crust
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- 1 onion chopped
- Sea salt
- 2 carrots thinly sliced into half moons
- 1 bunch kale leaves, stems cut away
- 1 pound firm tofu
- 1 tablespoon umeboshi vinegar (made from umeboshi plums is a sour and salty vinegar)
- 1 tablespoon mustard
- 2 teaspoons tamari or shoyu
- ½ teaspoon dried dill or 1 ½ teaspoon fresh dill

Preparation

- Preheat oven to 350
- Prebake pie crust for 10 minutes
Make filling:
Heat oil in a large skillet. Add onion, salt and carrots; sauté until onion is soft. Wash kale leaves and remove stems. Stack several kale leaves on top of one another and roll up cut into very thin slices. Repeat until all kale is cut. Add to onion mixture and sauté until kale begins to wilt but retains its rich green color. Set aside.
- Blend the tofu, vinegar, oil, mustard, tamari, and didll in a blender or food processor until smooth. (Note: If using firm tofu, you may need to add a little water.)

Assemble pie:
- Put the onion carrot kale mixture in the bottom of the prebaked crust.
- Pour the tofu mixture over the top, covering the vegetables.
- Bake 30 minutes until the top of the pie begins to turn golden brown at the edges.
- Allow to sit for 5 – 10 minutes before slicing.

Shopping list

KTC

- Seasonal Vegetable Box
- Rio Bertolini Fettuccine
- Quinoa
- Parmesan Cheese

Things to buy at the grocery store

- Whole Wheat pastry flour
- Low fat cottage cheese
- Almond extract
- Slivered Almonds
- Canola oil
- Extra Virgin Olive Oil
- Sun dried tomatoes
- Kalamata Olives
- Baking powder

Kitchen Table Cuisine

Place Your Kitchen Table Cuisine Orders Today!
Please Order Early
We’d like to encourage our Kitchen Table Cuisine customers to place their orders before Monday mornings as much as possible. We order in several fresh items each week such as the fresh trout fillets, clams, and goat cheese and we need to call those orders in by 8:00 am on Monday if we are going to have them for Tuesday delivery. We appreciate your cooperation and your orders.

Great Specials This Week on KTC
* New Arugula and Lemon Ravioli from Rio Bertolini Pasta – Special Introductory Price of $7.50

* Au Poivre Trout Fillet from Sunburst Trout Company – $7.99
Be sure to check out Maria’s inspired recipe – Trout Au Poivre with Arugula Lemon Ravioli, English Peas and Garlic Scape Wine Sauce

News from the Farm

Garlic
The story of our farm-grown garlic- our garlic has been growing well throughout the winter and we’ve been able to harvest the delicately flavored green garlic for the last couple of weeks. We hope you’ve enjoyed the green garlic in your CSA and KTC vegetable bag

Our garlic has begun to flower—in the culinary world, these flower shoots are called scapes. This is the point where the garlic bulbs begin forming. Farmers like to remove the scapes so the plants put all their energy into forming the bulbs. Chefs consider scapes a delicacy as they are only available for a few short weeks. Maria’s inspired recipe takes advantage of the garlic scape season.

Fresh bulbed garlic has more moisture, subtlety of flavors and sweetness than what’s usually available at the grocery store. Our farm grown fresh bulbed garlic will be available in late May or early June.

Beets
Our beets are beginning to bulb up. Our CSA members will have fresh beets and fresh beet greens in a couple of weeks.
We should have beets for our KTC vegetable bags as well.

English Peas
Enlish Peas will be available in the vegetable bags next week.

Potatoes
We’ll be digging potatoes soon! The little red potatoes will be the first ones dug. We planted six different kinds of potatoes this year so our customers should look forward to trying multiple gourmet potato dishes this year!

Make sure to check out Jacqueline’s recipes online this week!

We’re so happy to be able to bring the best and freshest local ingredients into your home.

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.

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.

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.)

KTC Take Home

• Asian Noodle Bowl Soup with Mepkin Abbey Oyster Mushrooms for $9.95.

The Noodle Bowl is a satisfying way to inject the goodness of fresh vegetables in their own healthy broth into your culinary repertoire. It utilizes the simplest cooking technique and captures the flavors and nutritional elements into a light meal.

• Korean Chicken Wings for $14.95.

Korean Chicken Wings are heralded as something special in all the right places! From the New York Times to Guy Fieri of The Food Network, and now KTC!! We love fried chicken, and the satisfying stickiness of a well seasoned Korean Seasoned Chicken Wing is a great way to indulge in an updated and hip menu item! Enjoy with our “Noodle Bowl” Soup this week for an internationally sensational weeknight meal!

Great Wallet Friendly Specials this Week on KTC
* Sparkman’s Cream Valley Drinkable Yogurt Quarts 20% Off! Four delicious flavors now only $3.31. Choose from Natural, Mango, Peach and Strawberry.
* KTC International Combo Price: $22.50 Purchase one Asian Noodle Bowl Soup with Mepkin Abbey Oyster Mushrooms and one Korean Chicken Wings and receive 10% off the combined price. Use coupon “Take Home” BEFORE checking out. If you have any issues using the coupon, please call the store or send an email before you place your order.

Vegetable Bag Suggestions
We’ve all been enjoying the pea tendrils as the perfect spring salad, but there are other ways to enjoy pea tendrils as well. Use it with our farm fresh eggs in omelets and frittas for a heavenly Sunday brunch. Food process it into pesto sauce instead of basil and toss with al dente pasta. Or wilt the pea tendrils and toss into a light pasta salad. Enjoy!

KTC Welcomes MUSC!
Next week, on Friday April 1st, Kitchen Table Cuisine will make its first delivery to the MUSC community. Orders will be delivered to the lower lobby of the Wellness Center by 11:00 am on Fridays. All new customers will receiver their membership kits to include coolers and bags. please pick-up your membership kit even if you don’t place an order this wee. We suggest picking them up over your lunch break. Don’t forget to have your orders in by 10:30 am on Monday to get delivery this week!

Adaptive Gardens Out in the Community

• April 9: McClellanville Garden Club Plant Sale from 9:00 am – 2:00 pm. Come visit to pick up all your seedlings for your summer garden!
• Also come by the farm for an open house. The first 25 visitors will receive a free one dozen eggs.
• April 16: Visit Joe Riley Stadium and Dogs with a Cause to support Adaptive Gardens of the Lowcountry. Contact info@adaptivegardens.org to purchase tickets. Game starts at 7:05 pm on Saturday April 16th.
• April 21: Earth Day Celebration at MUSC Horseshoe from 11:00 am – 2:00 pm, raffle prizes will include organic produce from local farms and Adaptive Gardens’ herbal soap. Come join the celebration for Mother Earth!