Recipe Box Specials for the Week of 3.30
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Post By Irv Cernauskas
Mar. 28. 2015
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Sweet & Sour Chicken Thighs

Serves 2-3

 

Ingredients

2 lbs Chicken thighs, trimmed of excess fat*

2 teaspoons salt

1 1/4 teaspoons paprika

3/4 teaspoon cinnamon

1/2 teaspoon black pepper

1 1/2 tablespoons olive oil

1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips*

1 lb carrots (6 medium), cut diagonally into 1-inch pieces*

2 tablespoons minced garlic*

1/2 cup water

1/4 cup fresh lemon juice*

2 tablespoons mild honey*

1 tablespoon finely chopped fresh flat-leaf parsley*

1 tablespoon finely chopped fresh cilantro*

 

Instructions

 

Rub chicken with a mixture of 1 ½ tsp of salt, paprika, cinnamon and pepper. Heat oil in a skillet then add chicken and cook until browned. Remove chicken and leave 3 Tbsp of fat in the skillet and add onion and carrots then sprinkle with salt and pepper. When onion is starting to brown add garlic and cook for another minute. Add chicken back to the skillet and combine water, lemon juice and honey then add to the chicken and vegetables. Cover the pan and let cook until the carrots are tender – about 30 minutes. Season to taste, then serve with fresh herbs sprinkled on top for a simple and delicious Passover dish!

 

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Fresh Picks Recipes for the Week of 3.30
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Post By Irv Cernauskas
Mar. 28. 2015
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We expect the following Vegetables in our Veg/Fruit Mini Boxes


Item / Farm / Quantity (Depending on box size)

 

Eggplant / Non-Local / 1-2 each

 

Oven-Roasted Eggplant: Slice the eggplant into wedges then toss in olive oil, salt, pepper and oregano. Roast for 20-25 minutes until golden and crispy on the edges. Combine Tahini and lemon juice and mix well. Serve eggplant drizzled with tahini and with crumbled feta and chopped parsley on top.

 

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

 

Smashed Potatoes: Clean potatoes then boil whole for about 20-30 minutes or until tender. Grease a baking dish with olive oil and smash each potato with the bottom of a mug. Drizzle with more oil, salt, pepper and any other seasonings you desire. Cook at 400F for about 10-15 minutes or until the potatoes are crispy on the edges. Serve with your favorite dipping sauce for a delicious appetizer or snack.

 

Scallions  / Non-Local / 1 bunch

 

Savory Oatmeal Bowl: Cook oatmeal then top with a fried egg, crispy pieces of bacon, shredded cheddar cheese, salt, pepper, hot sauce and chopped scallions. Serve as a delicious and filling start to the day!

 

Lacinato Kale / Non-Local / 1-2 bunches

 

Pea and Kale Spread: Combine peas with chopped kale, garlic, salt, pepper, olive oil and chili powder and blend in a food processor until smooth. Serve on bread for great sandwiches or bruschetta!

 

Celery / Non-Local / 1 each

 

Almond & Cranberry Ants on a Log: Chop celery into short segments then spread almond butter on each. Top with dried cranberries for a simple healthy snack!

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Recipe Box Specials for the Week of 3.23.15
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Post By Irv Cernauskas
Mar. 20. 2015
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Andouille Dogs with Cool Slaw

Serves 4

 

Ingredients

4 Andouille sausages*

4 Buns, toasted*

1 head Green Cabbage, finely chopped*

1 lb carrots, finely shredded*

2 cups plain yogurt*

3 Tbsp Stoneground Mustard*

½ bunch Curly Parsley, chopped*

Salt & Pepper

2 Tbsp Apple Cider Vinegar

 

Instructions

 

Start by making the slaw. Combine the cabbage and carrots in a large bowl and toss together. Combine yogurt, mustard, parsley, and apple cider vinegar in a separate bowl and whisk together until thoroughly combined. Season to taste with salt, pepper and more mustard and vinegar as needed. Combine cabbage with the dressing and mix together until coated. Refrigerate and let flavors infuse for at least 20 minutes. Heat the grill to high and cook the sausages until browned and cooked through. Toast the bun lightly and assemble with the sausage and then the slaw on top. Serve for a delicious spring meal that will give you an excuse to get out the grill again!

 

*Items included in the Recipe Box

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