Recipe Specials for the Week of 11.16

Post By Irv Cernauskas
Nov. 18. 2015
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Butternut-Chorizo Enchiladas with Chard Slaw


COOK TIME: 1 hr 15 min


Ingredients Included:

1 lb cubed Butternut Squash

1 lb Chorizo Sausage

2 ½ cups Green Cabbage, shredded

2 ½ cups Swiss Chard, sliced

1 Lime

1 pouch Red Enchilada Sauce

12 Corn Tortillas

1 Avocado

½ cup Red Pepper, diced

1 ½ cups Shredded Cheddar

¼ cup finely chopped Cilantro

½ cup diced Red Onion

Ingredients From Home:

2 tsp Olive oil

Salt & Pepper


Tools/Utensils Needed:



Casserole Dish





  1. Cook chorizo over medium heat in a skillet until browned. Drain and combine chorizo with squash cubes in a greased baking dish. Bake for about 25 minutes at 425F or until squash is tender, then remove from oven and set aside.
  2. Combine cabbage, swish chard and olive oil in a large bowl and toss to coat. Dice avocado and add to bowl with pepper, onion and the juice of the one lime. Season to taste with salt and set aside to let flavors marinate.
  3. Pour sauce into a bowl and set aside. Warm tortillas in a skillet or over the open flame of the stove until pliable and beginning to show char marks. Then dip each tortilla in the sauce and then fill with about 1 Tbsp of cheese and 2 Tbsp of squash mixture. Roll up and place seam side down in a baking dish. Repeat until all of the tortillas and filling is used up. Pour remaining sauce over the entire dish and top with any remaining cheese.
  4. Bake dish of enchiladas at 350F for 30 minutes or until cheese is melted and warmed through.
  5. Serve with slaw and garnished with cilantro for a delicious and nutritious meal that is full of flavor & color!


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 Vegetarian Recipe Special for the Week of 11.16


Rustic Lentil-Turnip Stew with Parmesan Croutons





Ingredients Included:

1 Yellow onion, diced

2 Leeks, sliced

3 cloves Garlic, minced

1 lb Turnips, cubed

1 large Potato, cubed

2 Tbsp fresh Thyme

2 cups Arugula

4 cups Vegetable broth

1 loaf Ciabatta

2 cloves Garlic, sliced

¼ cup shredded Parmesan


Ingredients From Home:

½ cup + 2 Tbsp Olive oil

Salt & Pepper

2 tsp Oregano

1 Bay leaf


Tools/Utensils Needed:

1 large Pot

Wooden Spoon


Baking Sheet




  1. Add 2 Tbsp of olive oil to a large pot and heat over medium heat. Add onion and leeks and saute for about 5 minutes then add minced garlic, turnips, potato, 1 Tbsp thyme and 1 tsp oregano.
  2. After about 2 minutes add lentils, bay leaf and the vegetable stock. Bring to a boil, then reduce the heat and simmer for about 30 minutes or until vegetables and lentils are tender. Add water if needed to thin the mixture.
  3. Stir in the arugula and season to taste with salt and pepper. Keep warm until ready to serve.
  4. To prepare croutons, chop about ¾ of the ciabatta into cubes and set aside. Combine the remaining 2 cups of olive oil with the sliced garlic, 1 tsp of oregano, 1 Tbsp of thyme, salt and pepper  in a saucepan and and simmer until over medium for about 5 minutes. Discard the garlic slices and combine the flavored oil with the spices into a large bowl with the bread. Toss until thoroughly coated.
  5. Place the bread on a baking sheet and bake at 350F for about 8 minutes or until thoroughly toasted and browned. Remove and sprinkle with the parmesan.
  6. Serve the soup in large bowls topped with the croutons and additional salt and pepper for a warming and simple stew!

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The Annual Thanksgiving Roundup

Post By Fresh Picks
Nov. 17. 2015
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Thanksgiving: a time to give thanks, a time to be shared with friends, family, and loved ones, and a time to enjoy really good food!  But preparing for the big day can be stressful and intimidating especially for first time hosts. Not to worry, we have all you need for a smooth and enjoyable holiday - we're delivering the food to your door and sharing our best tips and recipes right here so that you can give your guests a healthy and delicious feast with less stress so that you too can enjoy the holiday.


And don't forget about our Thanksgiving Fixin's Box, a special holiday Box complete with all the trimmings and fixin's. This Box makes it easy to prepare a beautiful holiday dinner without the hassle of making a shopping list and a trip to the store. We know you have more important things to do so we're bringing it to you all in one Box. Add the turkey and it's a one-stop-shop!

In this Annual Thanksgiving Roundup we've included plenty of tips and recipes for the big holiday. And don't forget to check out this week's box tips and recipe specials for more Thanksgiving ideas!

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Recipe Box Tips for the Week of 11.16

Post By Irv Cernauskas
Nov. 14. 2015
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We expect the following Vegetables in our Veg/Fruit Mini Boxes

Item / Farm / Quantity (Depending on box size)


Sweet Potatoes / Green Acres North Judson, IN / 1-4 each


Simple Chipotle Sweet Potatoes: Pierce potato skin with a fork and bake at 400F for 45 min-1 hr or until tender. Let cool and then remove the skin and scoop out the flesh. Mash in a bowl with butter, adobo sauce and salt, then serve!


Celery / Springdale Farm Plymouth, WI / 1-2 heads


Chicken Waldorf Salad: Cook chicken breast and cut into bite  size pieces. Toast walnuts until golden, then set aside. Whisk together Greek yogurt, minced garlic, honey, Dijon mustard, apple cider vinegar, thyme, salt, and white pepper. When creamy, toss the dressing with a chopped granny smith apple, chopped celery, halved grapes, the toasted walnuts and raisins.  Serve over leafy greens or in a lettuce cup for a simple and nutritious lunch or snack.


Bok Choi / Prairie Earth WI / 1 head


Ginger Glazed Bok Choi: Combine oil with soy sayce and grated ginger and drizzle over chopped bok choi.  But it in the oven and roast at 400F until it begins to wilt and sauce thickens. Serve over noodles or rice with a side oc marinated crispy tofu or other protein and finish with fresh cabbage, green onions and sesame seeds.


Arugula / The Plant Chicago, IL / 6 oz


Cold Season Salad: Slice Bartlett pears and toss with arugula and shaved or crumbled blue cheese. Combine olive oil, champagne vinegar, honey Dijon mustard, minced shallot and lemon juice in a jar and shake until well incorporated. Toss in pomegranate seeds and toasted hazelnuts and drizzle with dressing.


Red Potatoes / Igl Brothers Antigo, WI / 1-2 lbs


Nutty Roasted Potatoes: Slice potatoes into ½ inch wedges and boil in salted water for 3 minutes or until fork tender. Spread ghee or duck fat in an oven safe dish and add drained potatoes along with smashed garlic cloves, chopped rosemary and salt and pepper. Roast for 20 minutes at 390F and turn and roast for another 10-20 minutes or until crispy and golden. Combine mixed nuts with cumin seeds, coriander seeds, oregano, parsley thyme and salt and pepper in a spice grinder or pestle & mortar and crush until well combined. Serve the potatoes with the roasted fat and a sprinkle of the dukkah spice.


We expect all of the items listed above plus the following in our Single Boxes


Garlic / Non-Local / 2-3 heads


Garlic Butter Mushrooms: Stem white or crimini mushrooms and set aside. Mince garlic and add to a fry pan with melted butter. Cook for 30 seconds then add whole mushrooms until evenly coated. Cook for 1-2 minutes or until mushrooms release their moisture. When mushrooms turn dark red-brown with golden spots, remove from pan and serve as a easy side or toss with pasta or rice for a complete dish!


Sweet Scarlet Turnips / Harmony Valley Viroqua, WI / 1-2 lbs


Turnip-Shallot Salad: Slice potatoes and turnips into similar sized wedges. Boil in salted water until tender, about 15 minutes. Heat butter and olive oil in a skillet and add turnips and potatoes. When crispy and browned, transfer to a bowl. Cook sliced shallots in the pan and then toss in arugula or spinach and cook until just wilted. Add back roots and toss together. Season with salt and pepper and serve with Dijon mustard if desired.


We expect all of the items listed above plus the following in our Double Boxes


Carnival Squash / Springdale Farm Plymouth, WI / 1 each


Warming Stew: Peel and cube sweet potato and carnival squash and cook in a skillet with coconut oil, garlic and onion stirring from time to time. Pour in tomato juice, turmeric, chili flakes and cover. Add cooked black beans and salt and cook for another 5 minutes. Add spinach and stir to combine, then serve immediately topped with fresh avocado slices, chopped parsley and a poached egg.


Red Beets / Pristine View Hillsboro, WI / 1-2 lbs


Beet & Beef Curry: Heat oil over medium and add cardamom, cinnamon, cumin and coriander seeds. Once sizzling, add sliced onions and saute until golden brown. Add minced garlic and grated ginger and cook for 1 minute  then add a little water to keep garlic from sticking. Add diced tomatoes and cook until soft. Add beef stew or chopped chuck roast and cook on high until meat is browned on all sides. Reduce heat and cover for 10 minutes. Add grated beets and toss for a few minutes.  Cover and turn heat to low, and cook for about 1 hour oruntil meat is totally tender. Stir occasionally and once meat is tender and vegetables and spices are stewed to a mashed consistency remove from heat and serve over rice with sliced green chili and a squeeze of lime.


We expect all of the items listed above plus the following in our Family Boxes


Red Cabbage / Stateline Produce  Lime Springs, IA / 1 head


Lemon Miso Cabbage Steaks: Slice cabbage into thick discs and coat in a mixture of ginger and mirin. Roast for 30 minutes on a oiled baking sheet at 400F. Combine  sliced shallots and mustard and then fry in a pan with oli until crispy. Serve cabbage topped with the crispy shallots for a deliciously health meal.


We expect the following in our Fruit Boxes


Honeycrisp Apples

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food in 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 let at room temperature or in direct sunlight.


Satsuma Mandarins

Citrus is best kept in your refrigerator.  Oranges can last for many days, even several weeks.  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.


Asian Pears

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.



Persimmons are best eaten when very soft. Often times the skin may have some black staining and shriveling once the fruit is fully ripe. It is best to store persimmons at room temperature. Once they become soft you should eat them within the next few days.

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