Shrimp  Salad w/ Cucumber & Mint

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.

Weekly Menu

- Vietnamese Meatball Sandwiches
- Kale Chips
- Spring Garden Salad with Goat Cheese, Roasted Beets and Walnuts
- Baked Fried Chicken

Our Local Foods Shopping List

- Seasonal vegetable box
- Salad this week
- Alchemy Spices Bella Garlique
- Goat Cheese Split Creek
- Buttermilk
- Ground Beef
- Ground Pork
- 1 package chicken legs
- 1 package chicken breast
- Baguette
- Pecorino Cheese
- Seasonal Fruit

Groceries for the fridge and pantry

- Sea Salt
- Pepper
- Olive Oil
- Sesame oil
- Brown Rice Vinegar
- White Wine Vinegar
- Cilantro
- Hot chili sauce
- Fish sauce
- Mayonnaise
- Turbinado Sugar
- 1 Jalepeno Pepper
- Walnuts

Menu for the week

• Roasted Bone in Chicken Breast Easy and Delicious
• Roasted Red Potatoes with Rosemary
• Red Chard Soup with Parmesan Cheese and Home Made Crostini
• Tofu – Kale – Mustard – Dill Supper Pie – Put on your tie – dyed apron!
• When Lettuce is this Good – Lettuce Salad (it deserves a really good vinaigrette dressing)
• Perfect Vinaigrette dressing
• Cracked Pepper Gnocchi with English Peas and Chard

Shopping List

Kitchen Table Cuisine

- Seasonal Vegetable Box
- Salad this Week
- Chicken Breast
- Firm Tofu
- Cracked Pepper Gnocchi
- Whole Milk
- Parmesan Cheese
- Rustic White Country Bread
- Butter
- Mixed Dried Fruit
- Organic Vegetable Stock
- Organic Chicken Stock

Items to have in the pantry or fridge

*Extra Virgin Olive Oil
*Flour
Frozen Pie Crust
*Sea Salt
Heavy cream
*Peppercorns to grind
*Nutmeg
Umeboshi Vinegar (available at specialty shops)
*Red Wine Vinegar
*White Wine
*Mustard
*Dry or Fresh Dill
*Fresh Italian Parsley
*Garlic
*Shoyu or Tamari
*Red Pepper Flakes

Notes:
Items marked with an * are essentials that should be in your pantry or fridge in order to facilitate home cooked meals. You may find you really like umeboshi – it is an interesting change of pace for salad dressings and dips.

Umeboshi and umboshi vinegar: A tart salty plum, pickled with red shiso (Japanese basil) leaves. Often called ‘the king of alkaline foods’, umeboshi plums are an ancient Japanese health food used to balance and strengthen.

Highly valued for its antibacterial properties, a digestive aid, and also for hangovers or whenever the body feels depleted. Ideal for sushi, dips, sauces, and salad dressings. 




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.

• Chicken Breast with Beets and Greens with Orange Butter
• Fettuccine with English Peas, Pea tendrils and Basil
• No Cream, Creamy Winter Squash Soup
• Appetizer – grilled yellow squash with arugula and goat cheese on baguette rounds

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

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.)

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

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)

Spring Salad Mix with Roasted Beets, Goat Cheese, Pecans and Spring Onions

Ingredients:

• 1 lb beets
• 1/2 c pecans
• 1/2 c goat cheese
• 2 or 3 spring onions
• Salad Greens

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