It’s National Whole Grains Day! I know, I know… there is a day for everything. But the good news is a special day gives us a reason to pause and consider an idea or event in more intimate detail. I’m celebrating National Whole Grains Day because… drumroll… I am writing my first ebook on Clean Eating! In doing my research, I found the Oldways Whole Grains Council! I believe the WGC came up with the idea and the day to celebrate their cause and I support it. Why? Because there is reason to support knowledge and research into the nutritional and health benefits of eating whole foods – and especially whole grains.
- 1 Whole Beet Root
- 1 can White Cannellini Beans
- 1 clove Garlic
- 2 tablespoon Tahini
- 1 small Lemon
- ½ teaspoon Sea Salt
- ¼ teaspoon White Pepper
- 1 oz Crumbled Feta Cheese
- Roast the beet until tender by placing inside a parchment lined foil pouch at 350° oven for 25-30 minutes. Cool slightly then peel the skin and cut up into chunks. Add to the blender or food processor.
- Add beans, tahini, garlic and lemon juice to the blender and puree until smooth. Add a teaspoon of cold water if needed to reach the desired smooth consistency.
- Add the feta cheese and blend to combine into the hummus, tasting and adjusting the seasoning as necessary after the feta is added.
- Serve with vegetable crudites or pita chips for a colorful and healthy snack!
It’s officially spring and “From the garden to the plate” found here. STRAWBERRIES ABOUND! As does KALE AND BEETS! If you are lucky enough to be near a year round farmer’s market, then you will come face to face with all of these farm fresh foods! If you are shopping at the market, then no worries – they are going to be the foods your nearest farms are producing in early spring. We all want to “eat local”, yes?
Spring kale is the backbone of this healthy and nutrient rich salad. Contrary to what you may think, it is both tender and crisp and holds up perfectly to the rest of the salad.
Prepping for this beautiful salad couldn’t be easier!
- Roast beets in the oven wrapped in foil at 350, then peel and slice.
- Wash, hull and slice strawberries.
- Slice red onion as thin as possible then add white vinegar to pickle.
- Peel and slice the oranges (colorful blood or cara cara oranges are beautiful!)
- Soak the kale in cold water, then drain, coarsely chop and squeeze fresh orange juice on the kale. Massage the kale to further tenderize before assembling the salad.
Pickled red onions are a great staple in the refrigerator for adding crunchy goodness to any salad. A mandolin slice makes this a breeze, but it’s not necessary.
A simple vinaigrette in a mason jar will dress this salad perfectly to accompany any main protein, or top the salad with your protein… shredded roast chicken, grilled shrimp, poached or smoked salmon.
Change it up and let this salad be your go-to spring substrate to a healthy meal again and again.
- 1 teaspoon dijon mustard
- 1 tablespoon chopped shallots
- 1 juice of one lemon or orange
- ¼ cup olive oil
- 1 teaspoon honey
- salt and pepper
- Place all ingredients in a small canning jar with lid and shake, shake, shake!
– 3 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 2 tablespoons orange juice
– 1 1/2 teaspoons grated orange peel
– 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
– 1 tablespoon olive oil
– Mix of garden lettuces to equal 1 head
– 1/2 cup walnut pieces, toasted
– 4 ounces chilled, soft fresh goat cheese, coarsely crumbled
– Thin strips of orange peel
– Whisk all ingredients in small bowl.
– Season with salt and pepper.
– Preheat oven to 400°F.
– Toss beets with 1 tablespoon oil in 11×7-inch metal baking pan.
– Roast beets until tender, about 1 hour 10 minutes.
– Cool beets; peel and cut into 1/2-inch wedges.
– Mix lettuce, walnuts and dressing in large bowl; toss.
– Divide among plates.
– Arrange beets around greens; sprinkle with goat cheese and orange peel.
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
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.
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.
Enlish Peas will be available in the vegetable bags next week.
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
@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
* ½ lb boiling potatoes
* Sherry wine vinegar