Pasta Primavera with Ramps and Asparagus

Serves 2-3 people

Ingredients:

Penne Pasta, ½ lb

Ramps, 1 bunch chopped

Asparagus, ½ lb, break off end of stem

Crimini Mushrooms, ½ lb, in big slices

Cherry tomatoes, handful

Italian Parsley, 2 tablespoon chopped

Basil, 2 tablespoons chopped

Lemon, 1/2

Garlic, 2 cloves crushed

Olive Oil

Parmesan cheese, optional

Boil water for the pasta. Preheat oven to 375 degrees. (You can sauté vegetables in a large pan if you prefer.) Prepare vegetables and place on oven tray or cookie sheet. Drizzle with olive oil, salt and pepper to taste. Sprinkle with parsley, basil and crushed garlic. Bake for about 15 minutes until desired softness of asparagus and mushrooms. While baking, cook penne in boiled water until al dente. Rinse with cool water when ready. Sprinkle roasted vegetables with lemon and toss with penne. Top with grated parmesan cheese if desired.

 

Loin Lamb Chops with Roasted Asparagus, Parsnips & Carrots

Serves 2 people

Ingredients:

Loin Lamb Chops, 4 small chops

Asparagus, 1/2 lb. Break off ends

Parsnips, 2. Cut into ½ inch wide pieces

Carrots, ½ lb. Cut into ½ inch wide pieces

Olive oil

Garlic

Rosemary, optional

 

Preheat oven to 375 degrees. Prepare vegetables and coat with olive oil. Add salt and pepper to taste. Roast for 15-20minutes until desired softness. Cover when done and turn oven to broil. Add salt and pepper to the Lamb chops. Mix crushed garlic with some olive oil and coat the chops. You can mix in rosemary if desired. Broil (or grill) the chops for about 5 minutes and then turn, coating with some more garlic and olive oil. Cook until done, at most another 5 minutes. Enjoy this lean meal of protein and vegetables. Adding potatoes to roast is always a nice touch.

Fish Tacos with Tangy Cabbage Slaw

Serves 2 to 3 people

Ingredients

1 lb Whitefish fillet

2 Limes

3 garlic cloves, minced

1/2 tsp ground cumin

1/4 tsp chili powder (or more if you like it hot!)

2 tablespoons olive oil

1/2 head of red cabbage, thinly sliced

1 red onion, thinly sliced

1 bunch cilantro, chopped

6 to 8 corn tortilla

1 Avocado, sliced

Instructions

Start by marinating the whitefish. Place the fish in a dish and add the garlic, cumin, chili powder and 1 tablespoon oil. Season with salt and pepper and turn until well coated. Place in the fridge and let marinate for at least 30 minutes

While the fish is marinating make the slaw. Combine the cabbage, onion and cilantro in a large box and squeeze the juice of one of the limes over top. Drizzle with the remaining olive oil, season to taste and toss to combine.

Brush the grates of your grill with a little oil and get it nice and hot. Place the fish on the grill and cook until the underside is white and opaque, about 3 minutes. Flip and cook until the other side is opaque, 2 to 3 minutes more.  (If you don’t have a grill you can also broil the fish for about the same amount of time)

Break up the fish into large chunks with a fork and serve in the warmed tortillas along with some slaw and avocado slices. Finish with a squeeze of lime juice and enjoy with a locally brewed IPA.

 

Sweet Potato & Black Bean Enchiladas

Serves 3 to 4

Ingredients

1 Sweet Potato, cut into bite sized chunks

1 can Black Beans, drained and rinsed

1 Red Onion, finely diced

2 to 3 Jalapenos, seeded and finely diced

1 package of Raw Cheddar, shredded

1/2 bunch Cilantro, roughly chopped

4 cloves garlic, finely minced

You will also need: 2 cups salsa verde or other kind of salsa

Instructions

Preheat your oven to 350 degrees. Peel and cut your sweet potato into bite sized chunks and place in a pan with boiling water. Cook until fork tender about 8 to 12 minutes. While the sweet potato is cooking prepare your filling. Combine the onion, black beans, jalapeno, garlic, cumin and chili powder into a large bowl and season to taste. Once the potato is cooked drain it well and add it to the mixture.

In a large baking dish pour 1 cup of the salsa into the bottom.  Heat your tortillas and place 1/2 cup or so of the filling into each along with a handful of cheese. Roll them up and place them seam side down into the dish. Top with the remaining salsa verde and cheese. Bake for 20 minutes until the cheese has melted. Serve with the chopped cilantro and sour cream on top.

 

 

Sweet Garlic Chicken Wings with Spinach Citrus Salad

Serving size 3-4

Ingredients

1 package chicken wings

2 oranges

2 limes

5 cloves garlic, chopped

1/4 cup cilantro, chopped

1 bunch scallions, white and light green parts chopped

1 bag spinach

Your will also need

1/4 cup olive oil, plus another 2 tablespoons

1/4 cup brown sugar or 1/8 cup honey

2 tablespoons soy sauce (optional)

Salt and pepper to taste

Instructions

First,  zest one orange and one lime into a medium mixing bowl, then slice and juice them both. Slice the other orange down the middle reserving one half for the salad. Juice the other half into the bowl as you did with the first orange. Add the garlic, cilantro, olive oil, brown sugar (or honey), soy sauce if you choose, and salt and pepper to taste. Whisk the marinade together and reserve about half of it for basting.

Place your wings in a dish or resealable bag and pour the other half of the marinade over. Turn the wings over so they are well coated. Refrigerate for at least 4-6 hours. The longer the wings marinate, the more flavor they will have. It is ideal to marinade them overnight. Cover and refrigerate the rest of the marinade.

Preheat your oven to 350 degrees. Place your wings on a baking sheet and bake for 20 minutes. Meanwhile, place the rest of the marinade in a saucepan and bring to a boil.  Cook for about 10 minutes, reducing it so that it thickens slightly. Remove the wings from the oven, brush with the glaze and raise the heat up to 400 degrees. Continue cooking the greens for another 20 minutes.

Toss your spinach greens in olive oil or your favorite dressing. Top with orange slices from the reserved half orange. Season with salt and pepper and serve alongside your wings.

Farmer Quiche with Goat Cheese and Green Beans (vegetarian)

Serving size 4

Ingredients

6 eggs, lighten beaten

1 cup half & half

1 pound russet potatoes, peeled and cooked

1 bunch spinach, chopped

1 cup mushrooms, sliced

2 cloves garlic, chopped

1/4 cup crumbled goat cheese

1 bag salad  mix

You will also need

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon butter, melted

Salad Dressing

Instructions

Grease a 9-inch pie pan  with the melted butter and set your oven to 425 degrees.  Place your cooked potatoes and, with clean hands, mash them to cover the bottom and sides of the  pie pan. Sprinkle with a little salt on top and bake for 25 minutes or until it is golden. Remove the pan from the oven and cool on a rack.  Reduce the oven to 350 degrees.

While the potato crust cooks, prepare your filling.  Heat a pan with the olive oil and saute your mushrooms and garlic for about 5-7 minutes over medium-low flame. Add in the spinach and cook until it begins to wilt. Season the veggies with salt and pepper.  Once the crust has cooled, add the veggie to the pan, cover with the beaten eggs, and sprinkle the top with the goat cheese.  Pop the pan back in the oven and cook for another 30 minutes. Cool again before serving.  Toss your greens with olive oil, lemon juice, or your favorite dressing and serve with a slice of quiche.

We expect the following in our Fresh Picks Veg Fruit Mini Boxes:

Item/ Farm / Quantity (depending on Box size)

Black Radishes / Harmony Valley  Viroqua, WI / 0.5 to 1 lb

In a bowl finely grate the black radishes. Add in some minced scallions, grated carrot and diced cucumber. Toss together with a couple of spoonfuls of Greek yogurt or sour cream and finish with a squeeze of lemon juice. This salad can stand alone as a side dish or try serving it with some bread or pitas to round out the dish.

Sweet Potatoes / Paarfection Produce  IL / 1 to 3

Baked sweet potatoes are the perfect weeknight meal. They take little prep time and you can roast a bunch at one time to be eaten throughout the remainder of the week. Poke the sweet potato all over with a fork and place on a sheet pan. Roast in a 400 degree oven for 40 to 60 minutes (turning halfway through) until tender. Just before the sweet potato is ready to come out of the oven saute some chopped onion and garlic in a pan with some olive oil. Toss in some shredded kale and cooked white beans. Cook until the kale is slightly wilted and the beans are heated through. Finish with a squeeze of lemon juice. Remove the potatoes from the oven, cut in half and top with the kale mixture.

Chard /  Springdale Farm  Plymouth, WI / 1 to 2 bunches

Chop the chard into pieces. Heat a large pan over medium heat and add 1 tablespoon of olive oil. Toss in some smashed garlic cloves and cook for a few seconds until fragrant. Toss in the chard and cook until just wilted adding a little water to the pan if needed. Finish with some golden raisins, pine nuts and a couple dashes of white wine vinegar. Season to taste and service.

Lettuce / Springdale Farm or Wind N Oak Manhattan, IL / 1 head

Tear the lettuce into bite sized pieces and toss with thinly sliced red onion, sliced strawberries and a handful of slivered almonds. Whisk together some olive oil and lemon juice along with a spoonful or so of raspberry jam. Toss the vinaigrette with the salad and serve.

Spinach / Blue Moon Farm  Urbana, IL / 1 to 2 8 oz bags

Heat some olive oil in a pan and add in some chopped scallions and garlic. After a few minutes add in finely chopped spinach and cook until the spinach starts to wilt and turns a vibrant green color. Season with salt and pepper and also add in some red chili flakes and pinch of oregano. Toss in a can of corn (frozen works as well) and cook until heated through.

Watercress / Living Waters  Strawn, IL / 1 bunch

Make this watercress salad and serve along with some nicely grilled tilapia for a fresh, healthy dinner. Toss the watercress with some chopped mango and thinly sliced red onion. Whisk together 2 tablespoons of lime juice, 2 teaspoons of honey, 2 teaspoons grated ginger, a pinch of crushed red pepper and 1/4 cup of olive oil. Toss the watercress salad along with the dressing and serve alongside the tilapia.

We expect all the above listed items plus the following in our Fresh Picks Single and Veg Fruit Boxes:

Red Peppers / Divemex Mexico / 1 to 2 pieces

Did you know red peppers have more Vitamin C than an orange? These nutritional power houses are great raw. Slice them up and add them to wraps, salads or sandwiches. They also make great snacks when dipped in hummus.

Garlic / Del Cabo Mexico / 1 to 2 bulbs

We expect all the above listed items plus the following in our Fresh Picks Double Boxes:

Carrots / Tempel Farms Old Mill Creek, IL / 1 bunch

Peel the carrots into long strips and toss with a hefty handful of  chopped mint, cilantro and thinly sliced red onion. Whisk together some olive oil, lemon juice, grated ginger, cumin, salt and pepper and toss with carrot salad. Allow the salad to sit at room temperature for at least 15 minutes before serving to let all of the flavors come together.

Italian Parsley / Nature’s Green / 1 bunch

Make tabouli to serve as a side salad for lunch. Finely chop the parsley and combine with a handful of chopped mint, 2 diced tomatoes and 1 diced cucumber. Squeeze the juice of 1 lemon over top and toss. Serve with some pita bread and enjoy!

We expect all the above listed items plus the following in our Fresh Picks Family Boxes:

Asparagus / Foxy CA / 1 bunch

Asparagus is here! Treat this first taste of asparagus simply to bring out the best flavor. Toss the spears with some olive oil, salt and pepper and place in a baking dish. Roast at 400 degrees until tender (20 to 40 minutes depending on size). Just before the asparagus is ready to come out of the oven squeeze the juice of 2 grapefruits into a sauce pan. Cook over medium high heat until the liquid is reduced to 1 to 2 tablespoons. Remove from heat and stir in 1 tablespoon of butter. Take the asparagus out of the oven, drizzle with the grapefruit butter and serve immediately.

We expect the following items in our Fresh Picks Fruit Boxes:

Item / Farm / Full Qnty / Mini Qnty / VegFruit Qnty / VegFruit Mini Qnty

Grapefruit / Uncle Matt’s FL / 4 / 2 / 2 / 1

These have a few outer blemishes but they are delicious! Citrus is best kept in your refrigerator. Grapefruit can last for many days.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your grapefruit from the refrigerator about 15 minutes before you plan to enjoy them.

Braeburn Apples /Stemilt WA / 12 / 6 / 5 / 3

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food if your fridge, try to isolate your apples and store them in the crisper drawer. This will also keep the flesh of your apples, fresher and crisper than if you stored them on one of the refrigerator shelves.  Apples can turn mealy quickly if left at room temperature or if left in the sunlight.

Kiwis /Earthbound Farm CA /None / None / 5 / 4

Kiwis may be left on the counter at room temperature for 2-3 days. Keep them out of direct sunlight. For longer storage, transfer them to the refrigerator but be sure not to place other produce on top of them as they can easily be smashed. Slice your kiwis in half and enjoy with a spoon, or slice into several rounds and remove the peel from each slice.

Blueberries /North Bay Produce Chile / 2 half pints / 1 half pint / None / None

Store your berries in the refrigerator.  Wash only those berries you plan to prepare and store the rest dry in their breathable container. Berries will keep the longest if they are stored in a single layer so that those on the top don’t crush the berries on the bottom.

Blood Oranges / Beck Grove Organic Produce CA  / 12 / 6 / None / None

Citrus is best kept in your refrigerator. Oranges can last for many days.  You will want to leave your citrus out at room temperature, however, to revive its natural flavors.  Remove your oranges from the refrigerator about 15 minutes before you plan to enjoy them

Bartlett Pears /Sol Argentina / 8 / 4 / None / None

Pears may be left for just a short time at room temperature. They will keep the longest in your refrigerator.  Store them in the crisper drawer to retain their crispy texture and they will be fresh for up to 10 days.

 

 

 

We’ve been geared up to cleanse all month!  But, whether you are cleansing with us, still on the fence or taking a pass, we’ve highlighted our top nine foods that are best for cleansing but that are also ideal for everyday eating. All of these items are easy to prepare and some are even considered more snacking foods. Find out why they are so healthy and squeeze them into your weekly meal plan.

Almonds: All nuts have beneficial health properties, but almonds in particular can help stabilize blood sugar levels and remove impurities from our bowels and lower blood sugar and insulin levels after meals. Almonds are also beneficial for good brain function and nourish our nervous systems.  These nuts are full of fiber, calcium, and magnesium and naturally curb hunger levels, making them a good snacking food. Add a sprinkle of chopped almonds to cooked dishes, garnish a salad, or mix into a stir fry- no matter how you eat them, you will feel satisfied even with a small amount.

 

Avocados: More commonly known for its skin benefits, avocados have multiple health benefits.  And because avocados are high in fat, people often believe these should be avoided during a cleanse. But quite the contrary- the fat in avocados is a monounsaturated, or healthy,  fat. Plus, their high levels of fiber make them perfect for detoxing our digestive track. Eat avocados raw or blend into a fresh juice for a thicker smoothie-like texture. Find avocados in our Fresh Picks Cleanse Box!

 

Bananas: With no packaging, washing, or utensils needed, bananas may be the fruit of convenience, but they are also packed with essential minerals and nutrients that our bodies need on a daily basis. The most plentiful is potassium which works to stabilize blood pressure and maintain good heart function. Bananas are also easy to digest and, like avocados, have high levels of fiber to naturally maintain clean insides.  An ideal breakfast or snacking food, simply grab, go and enjoy! Find these in our Fresh Picks Cleanse Box!

 

Beets: What do beets not have that is good for you- vitamin A, B , and C, potassium, calcium, betacyanin (an antioxidant) , copper, iron, iodine… and the list goes on. Beets can increase the oxygen in your blood by as much as 400% and do wonders for heart, kidney, liver, brain, and intestinal health. And with such versatile uses, like grating them raw in a salad, juicing them in a morning vegetable cocktail, or roasting them with other veggies, beets are truly an “un-beet-able” food that deserves more recognition. Find beautiful red beets in our Fresh Picks Cleanse Box!

 

Garlic: We know that garlic adds robust flavor to many dishes, but garlic does much more for our bodies than just please our palates. Garlic lowers our cholesterol levels and has high levels of antioxidants! The downside is that garlic comes in small packages and to really maximize the health benefits, it is recommended to ingest up to 8 cloves a day.  This sounds like a lot, but if you include 2-3 cloves with each  meal you prepare, say except for breakfast, and nibble on garlicky snacks like hummus throughout the day, it should be easier to consume those nutrients. Garlic is included in our Fresh Picks Cleanse Box!

 

Kale: All dark, hearty greens are great for a cleanse, but kale is king. Kale is good for your hair, skin, bones, and immune system with generous amounts of anti inflammatory properties, nutrients and vitamins that can be beneficial even if consumed in small doses. With plenty of sulfur and nearly 5 grams of fiber in one cup of kale, this leafy green protects our liver health and is perfect for any cleansing plan.  Blanch kale leaves for 1-2 minutes and add to a salad, gently cook with garlic and herbs, or bake in a 200 degree oven for about 45 minutes for fun and easy kale chips! You’ll find kale in our Fresh Picks Cleanse Box!

 

Legumes : Legumes are a hearty and healthy food as well as a cleansing staple.   Chickpeas are light beige and round members of the legume family and one of the healthiest sources of dietary fiber.  They are low in fat and high in folate, calcium, and magnesium.  Chickpeas are the main ingredient in traditional hummus but can be used is soups, salads, or mixed with vegetables and grains. Black beans have a high quantity of both protein and fiber that work together to move food through the digestive track at a healthy pace. Black beans support the ideal balance of chemicals and microorganisms needed in the digestive track for optimum performance. Legumes add great flavor and substance to your meal and can take the place of meat and dairy items commonly omitted during a restricted cleanse plan.

 

Parsley: Known to improve overall digestive heath, remedy many digestive illness and common problems,  and increase urine production to clean out toxins from the body.  And as an herb, parsley has tons of flavor to enhance a variety of dishes including pastas, grains, vegetables, snacks, smoothies, and fresh juices. We’re packing parsley in our Fresh Picks Cleanse Boxes!

 

Sweet Potatoes:  With nearly twice as much fiber in one sweet potato compared to any other potato, we recommend the sweet variety when your meals ask for a little starchiness.  Their high fiber  make-up gives these taters a slow-burning”" quality, meaning that their caloric energy is more slowly and efficiently used than a lower-fiber carbohydrate.  Plus these guys have a smooth, silky texture and  a deliciously sweet flavor that is hard to say no to.  Check out our favorite sweet potato recipes here and find sweet potatoes in our Fresh Picks Cleanse Boxes!

 

Resources:

www.nytimes.com

www.wholeliving.com

www.vegkitchen.com

 

 

 

 

 

 

 

 

 

Want more meat for you money? Try our smoked turkey drumsticks, now on sale, two for $9.95!

Chock full of smoky, savory goodness, these babies come from pasture raised turkeys in Arthur, Illinois. They’re uncured, which means no nasty preservatives or other worrisome chemicals are used in their preparation. Best of all, they’re a cinch to cook. Just thaw, place in a baking dish in a quarter inch of water (to keep them moist), cover with foil, and pop them in the oven for forty-five minutes to an hour.

Then it’s time to feast!

 

 

 

 

 

 

 

 

 

As you can see, I made no “bones” about devouring mine caveman-style. Who needs a knife and fork? And just like Thanksgiving dinner, you can look forward to leftovers. The second drumstick is packed away in my fridge, awaiting a proper dismantling for an untold number of sandwiches.

Don’t wait for November to “gobble” some turkey, indulge yourself by adding a couple mammoth drumsticks to your next order!

 

 

 

 

 

 

 

 

 

The label says: “The New Ketchup. Good on Almost Anything.”

Well, I wholeheartedly agree with our friends Jesse and Madgalena at Pristine View Farm. I’ve tried this sweet and tangy hybrid of ketchup and relish on Angus burgers, Turkey burgers, and River Valley Ranch’s mushroom veggie patties (which deserve a post of their own). I have found it to be a fine compliment to sweet potato fries, and I even spooned a dollop on a grilled chicken breast the other night. As we are now offering local pastured ground lamb, I can’t wait to pair it with a tender lamb burger, too. I fear it’s only a matter of time before I eat it straight from the jar with a spoon.

 

 

 

 

 

 

 

 

 

Made with organic tomatoes, peppers, and onions, this devilish delight is just begging to make its grand premiere at your next summer barbecue. Add a jar to your order and ready yourself for rave reviews!

-Drew

Ratatouille

 

 

 

 

 

 

 

 

 

Serving Size 4

Ingredients

2 Eggplant, medium diced, skin on

3 Zucchini, diced

2 Onions, diced

3 Green Peppers, diced

2 Tomatoes, seeded and chopped

2 Tablespoons Garlic, minced

2 Tablespoons Thyme

1/4 cup Basil, thinly sliced

1/4 cup Parsley, chopped

Chick Peas (optional)

You will also need

Olive Oil

Salt and pepper to taste

Instructions

1. Heat a pan with olive oil over medium heat and add in the onions and garlic.

2. Once they onions are lightly caramelized add the eggplant and thyme to the pan. Cook about 5 minutes until the eggplant is partially cooked.

3.  Add the peppers and  zucchini and cook an additional 5 minutes.

4. Add the tomatoes and the rest of the herbs to the pan. Season with salt and pepper and cook an additional 5 minutes.

Spiced Beef Kabobs with Dill Rice

 

 

 

 

 

 

 

 

 

Serves 2 to 3

Ingredients

1 lb beef kabob meat, thawed

6 cloves garlic, divided and minced

1 onion, cut into chunks

3 peppers, cut into chunks

1 pint cherry tomatoes

1 cup white rice

1 bunch dill, chopped

1 lime

You will also need

Olive Oil

Red wine vinegar

Paprika

Tumeric

Cumin

Salt and pepper

Skewers (if wooden, soak in water for at least 2 hours before using)

Instructions

1. Cut the beef into 1.5 inch cubes and place in a large mixing bowl.

2. In a food processor combine the 3 minced garlic cloves, paprika, turmeric, cumin, salt, pepper and 1/3 cup red wine vinegar. Process until smooth and then, while the processor is running, drizzle in 1/2 cup of olive oil.

3. Pour the marinade over the meat and toss to coat. Place in a bag in the fridge and let marinate at least 4 hours, preferably overnight.

4. Whisk together 1/4 cup olive oil, the juice from the lime, the remaining garlic and some lime zest. Season with salt and pepper and toss with the cut vegetables and cherry tomatoes. Place in a plastic bag in the fridge and let marinate for 2 hours.

5. Prepare your grill and let it heat up. While that is getting going get your rice started (cook according to package directions for 1 cup dry rice).

6. Thread the meat onto skewers and thread the veggies onto separate skewers. Cook the meat skewers 2 to 3 minutes per side (8 to 12 minutes total). Cook the veggie skewers about 10 minutes total until lightly charred all over, turning occasionally.

7.  Once the rice is done cooking add in the chopped dill and serve with the kabobs.

 

 

 

 

Here are 2 delicious recipes utilizing summer’s bounty!

Homemade Arugula Gnocchi with Garlic Mushrooms & Basil Crostini

Serving size 4

Ingredients

2 lbs potatoes, peeled & quartered

1 bunch arugula

2 tomatoes, chopped

1 bulb garlic, minced

1/2 lb mushrooms, sliced

1/2 bunch basil, chopped

1 baguette, sliced in half lengthwise

You will also need

Olive Oil

Salt and pepper to taste

Red wine vinegar

1 to 2 cups Flour

Instructions

1. Combine the tomatoes with the chopped basil. Drizzle with olive oil and red wine vinegar. Season to taste and set aside.

2. Boil the potatoes in a large pot of water until tender, about 20 minutes.

3. While the potatoes are cooking heat your oven to 350 degrees. Spread butter over the baguette pieces and toast in the oven until crisp, about ten minutes.

4. Once the potatoes are done, remove them from the pot and add in the arugula for just a few seconds. You’re just blanching it so don’t leave it in too long. Reserve the cooking liquid for later.

5. Chop the arugula and mash the potatoes until smooth. Combine the arugula and potatoes and transfer to a floured surface.

6. Gently knead the mixture to determine the texture – if the mixture is sticking to your hands, add flour, 1 tablespoon at a time to remove the stickiness. As you add flour, decrease the amounts added (you can always add more, but you can’t remove what is already mixed in). Do not over flour to avoid a dry mixture (if it seems a little dry trying adding a tiny bit of water). The texture should be slightly sticky, but dry enough to work with. The mixture should not stick to your hands. Divide the dough into 4 pieces.

7. Using your hands, roll out the first piece of dough to form a long log (it does not need to be perfect). Cut the log into 1 inch pieces with a knife. Set the gnocchi aside while you work on the remaining pieces of dough.

8. Reheat the pot of water and add a pinch of salt. Cook the gnocchi in batches, being careful not to overcrowd the pot. Cook them for about 4 to 6 minutes, or until they rise to the top.

9. In a separate pan heat 2 tablespoons of butter and saute the garlic. Add the sliced mushrooms, season with salt and pepper, and saute until browned. Just before serving, add another 2 tablespoons of butter to the pan along with 2 tablespoons of the cooking liquid to make the sauce.

10. Transfer the gnocchi to a serving dish and pour the sauce over the top. Feel free to add Parmesan or red pepper flakes to finish. Spoon your tomato-basil mixture over the toasted baguette and cut into pieces to serve.

 

 

 

 

 

 

 

Lemon Chive Trout with Sauteed Spinach and Mushrooms

Serving Size 2

Ingredients

1 Large Trout Filet

2 Lemons

1 bunch Chives, chopped

1 Garlic, minced

1/2 bunch Spinach

1/2 lb Crimini Mushrooms, sliced

You will also need

Olive Oil

Instructions

1. Preheat your broiler or prepare your grill. Rinse off your fish and pat dry with a towel.  Whisk together 3 tablespoons olive oil with 1 tablespoon lemon juice.  Lay the fillet flat on a baking sheet and season with the lemon vinaigrette and salt and pepper to taste. Top your fish with half of the minced garlic and a little lemon zest & chives right on top.  Cover loosely with aluminum foil or parchment paper and cook in the oven or grill until cooked through- 10-12 minutes total  under the broiler; 3 minutes on each side on the grill.

2. While the trout is cooking, heat a couple of tablespoons of olive oil in a pan and add a nice handful of the minced garlic. Once fragrant add in the sliced mushrooms and cook until tender and browned. Add in the spinach and cook until just wilted. This should only take a few minutes at most.

3. To serve spoon the sauteed spinach and mushrooms evenly across 2 plates. Cut the trout filet in half and place 1 on each plate  on top of the spinach & mushrooms. Finish with a squeeze of lemon and some more chives.

Juicing is a quick, convenient, and tasty way to get your daily diet of fruits and vegetables. And to make it even easier, we offer a Fresh Picks Juicing Box featuring a variety of juicer-friendly produce like Carrots, Parsley, Celery, Cucumbers, Beets, Apples, Lemons, and Broccoli, as well as leafy greens like Chard, Kale, and Spinach. The Juicing Box is already quite popular with our avid juicer customers. If you’ve considered juicing but have yet to take the “plunge”, here’s some helpful information to get you started.

Benefits of Juicing

• High nutritional content – the juicing process breaks up the cells of the produce, separating the vitamins and nutrients from the fibrous pulp.
• Our bodies absorb liquids more easily, delivering nutrients to our bloodstream and thus throughout the body more quickly.
• Unlike most bottled juices, fresh juice is not pasteurized and therefore retains its full nutritional value.
• Helps cleanse the body of harmful toxins.
• Helps control weight and assist with weight loss.
• Helps to combat a variety of health problems.
• It’s fun! The number of recipes and concoctions you can create are virtually endless, plus it’s a great way to spend time with family and friends.

Types of Juicers

• Centrifugal – Uses a spinning blade; quickly grinds produce, extracting juice and discarding pulp; least expensive models.
• Masticating – Uses a motorized gear that kneads and grinds produce; slower but more thorough, extracting more juice from pulp; moderately priced models.
• Triturating – Uses twin motorized gears; slower but extracts maximum juice of all three methods; most expensive models.
• You can find more info and reviews of these different types of juicers here.

Recipes

Before you begin juicing, make sure that you have properly prepared your fruit. Stemmed fruits like apples and pears need to be cored, and citrus fruits like oranges and lemons need to be peeled. Most importantly, make sure to wash all produce before juicing. Additionally, you’ll need to cut the larger fruits into segments to fit into your juicer. Once all of your produce is prepared, it’s time to juice! We’ve provided a few recipes below to get you started.

• Parsley Power – 1 cup parsley, 1/2 apple, 2 carrots, 3 celery stalks
• Glorious Greens – 1 head romaine lettuce, 5-6 leaves of kale, 1-2 apples, 1 lemon (peel OK)
• Bunny’s Bounty – 6 carrots, handful of kale
• Green Granny Ginger – 1 cucumber, 1 handful of kale, 4 celery stalks, 1/2 lemon (peel OK), one small knob of ginger root, 2 Granny Smith apples
• Popeye’s Delight – 1 cup of spinach, 1/2 cucumber, 2 celery stalks, 3 carrots, 1/2 apple
• Pear It With Carrots (aka Unbeetable) – 1/2 medium beetroot, 1 apple, 1 pear, 2 small carrots, 2 sticks celery

Tips

• Drink fresh juice as soon as possible after juicing. Fresh juice begins to lose its nutritional value soon after it’s produced, so it’s best to consume it within 24 hours, though it will last up to two days if refrigerated.
• To save time, prep your produce in advance. If you want to have your juice “on the go” in the morning, you can save valuable time by washing and cutting your ingredients the night before.
• Bruised or blemished fruits are perfect for juicing; just avoid fruits that are too soft and overly ripened.
• Reuse your pulp. You can add it to everyday food recipes such as dips, fruit pops, or baked goods (carrot pulp can be reincarnated in a delicious carrot cake). Or, if you compost, just dump it in your compost pile!
• To maximize the juice yield of your produce, feed it through your juicer slowly. Let the machine do all the work!
• Store your fresh juice in glass bottles. Plastic containers can alter the taste of the fresh juice, while glass helps to slow the oxidization process.
• Blend your juice with some ice cubes for a cool drink on hot summer days.
• Don’t use too many varieties of fruits and vegetables. Mixing too many types of produce may overwhelm the individual flavors. Most experienced juicers suggest a limit of three to four fruits and/or vegetables for the best-tasting juice.
• Ginger is a great way to add flavor to veggie juice blends.

Action Plan

Getting started with juicing does not require a complete lifestyle overhaul. Save the juice cleansing and detoxing for later! You can simply drink a glass of fresh juice each day to complement your existing diet. Follow these five easy steps to get juicin’!

Step 1: Determine Your Juicing Objective

Do you want to lose weight? Do you want an energy boost before your daily workout? Do you want to treat a specific health issue or just improve your health and vitality? There are many benefits to juicing, and having a goal in mind will help you personalize the process.

Step 2: Choose Your Recipes

Once you have determined your juicing objective, you can find the best ingredients and recipes to achieve your desired results.

Step 3: Invest in a Good Juicer

Determine the type of juicer you want to use and do some research on various brands and models. A higher quality juicer will yield more juice and cut down on your time spent juicing, so you have more time to enjoy the juice!

Step 4: Use the Right Ingredients

Use the best, freshest, most flavorful produce you can.  Start with your Fresh Picks local favorites to make the most delicious and nutritious juice.  Then experiment with other Fresh Picks vegetables and fruits to explore new flavors.

Step 5: Create a Schedule and Stick with it!

Choose the number of days each week you want to juice, and set a specific time each day to do your juicing. A set routine will help you stick with it!  Once you make juicing a habit, it will be a permanent addition to your healthy lifestyle.

Add one of our Fresh Picks Juicing Boxes to your next order to kickstart your Juicing regimen!