Recipe Specials for the Week of April 9th

Post By Shelly
Apr. 06. 2012
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The Recipe Specials for the week of April 9th are:


Grilled Honey Tahini Chicken Wings with Sweet Potato Fries &


a vegetarian Shitake, Tomato, & Roasted Asparagus Quinoa




Grilled Honey Tahini Chicken Wings with Sweet Potato Fries




1 package chicken wings, thawed


1 cup Honey Tahini dressing


1/2 cup scallions, white and light green parts chopped


2 sweet potatoes


1/4 cup parsley, chopped


Olive oil


Salt and Pepper to taste




Preheat your oven to 375 degrees. Prepare two baking sheets- one for the wings and the other for the fries.  Toss your wings in 1 tablespoon olive oil, and salt and pepper to taste. Roast these in the oven for about 20-25 minutes or until fully cooked through. Slice your sweet potatoes into long batons. Toss with 2 tablespoons olive oil, the parsley, and salt and pepper to taste. Bake these until tender but crispy, about 30 minutes.


Once the wings have cooked through, remove them from the oven. In the same dish toss them with the Honey Tahini dressing. Cover while the potatoes finish cooking.  Just before serving sprinkle the wings with the scallions.




Shitake, Tomato, & Roasted Asparagus Quinoa




1 cup organic Quinoa


2 cups stock


1 red onion, peeled and diced


2 garlic cloves, minced


1/2 pound shitake mushrooms, sliced


5 asparagus spears, cut in thirds


2 tomatoes, diced


1 tablespoon oregano, chopped


1/2 tablespoon olive oil


Salt and pepper to taste




Preheat your oven to 375 degrees. In a bowl, mix the tomatoes and juices, olive oil, and half of the oregano. Season with salt and pepper. In a medium pot, bring the broth, tomato mixture,  and quinoa to a boil. Cover and simmer over low heat until the liquid has absorbed.


On a sheet pan, toss the asparagus spears with salt, pepper, and 1 tablespoon olive oil. Roast in a 375 degree oven for 15 minutes.  Meanwhile, while the quinoa and asparagus cooks, saute onions and garlic in a pan with olive oil for 2-3 minutes over medium heat. Add in the sliced mushrooms and stir. Season with the rest of the chopped oregano and cook for 5-7 minutes.


Remove the asparagus from the oven. Mix the roasted asparagus spears and sauteed mushroom mixture with the quinoa and tomatoes.

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For the week of April 2nd we expect the following in our Fresh Picks Single Box:


Item/ Farm


Carrots/ Peak of Market, CA


- Dice your carrots, toss them with 1/2  tablespoon olive oil and and 1/2 tablespoon maple syrup, and roast them in a 400 degree oven for 30-35 minutes or until tender. Drizzle with a little more syrup once cooked and top with a sprinkle of brown sugar.


Apple Sauce/ Pristine View, WI


- Apple sauce can be used as a substitute for butter in baking recipes or as a dip for veggies. Mix your apple sauce with ground cinnamon and nutmeg and chill in the freezer for abut 15 minutes. Use this as a topping for ice cream or mix with chopped bananas and enjoy as is.


Basil/ Gardell Strite Blueford, IL


- Chop you basil into long strands and mix with olive oil, minced garlic and 1 cup of halved cherry tomatoes. Roast in the oven for 25 minutes.


Care instructions for your basil plant:


The potted basil is a living plant and properly cared for can provide you with fresh basil all season long.  For best results the plant should be transplanted into a larger pot.  Many different sizes or shapes could work, but should not be less than two gallons of potting mix.  Fill with potting mix and transplant the basil plant and water well.


Basil loves heat and light and you should put it in the place where it will receive the maximum amount of both.


As the plant grows you should trim off the top of it for your own use. Never take more than 1/3 of the plant at a time.  After it grows back you can trim the top again.   The idea is to keep trimming the top and forming the plant into a rounded bush type habit.


You can fertilize it with  liquid fertilizer ( such as Miracle gro).  If you want it to be organic you will need to choose that type of nutrients.


If the plant is left in the pot and not transplanted, you will get several trimmings.  They will not be as prolific, but will still give substantial yield. Be sure to place the plant in a sunny location and water well.


We can be contacted at  if you have further questions.


Lettuce/ Springdale Plymouth, WI


- Mix chopped lettuce leaves with a mixture of 1/4 cup olive oil, the juice of half a lemon, and 1 tablespoon chopped basil leaves.


Spicy Greens/ Living Water  Racine, WI


- Saute your greens with 1 clove chopped garlic and 1 tablespoon olive oil.  Top with a splash of soy sauce.


Spinach/ Springdale Plymouth, WI


- Saute 2 cups chopped spinach, 1/4 cup chopped basil, and 2 garlic cloves. Mix this with 1 cup cooked quinoa and top with a splash of lemon juice.


Crimini Mushrooms/ River Valley Burlington, WI


- In a pan withe 1 tablespoon sesame oil, sauce sliced crimini mushrooms with thinly sliced carrots, and 1 cup chopped bok choi. Add in 2 tablespoons rice vinegar, a splash of soy sauce, and 1 tablespoon sesame seeds.




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


Scallions/ Springdale Plymouth, WI


- Use scallions in place of onions for cooking or as garnish for salads, stir fry dishes, or over any rice or quinoa dish. Most of the flavor is in the white and lighter green parts.


Broccoli/ CalOrganic, CA


- Steam broccoli florets until they turn bright green.  Transfer to a saute pan and mix with garlic, diced onions, and a sprinkle of Parmesan cheese.




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


Russet Potatoes/ Igl Antigo, WI


- Bake your potatoes in a 375 degree oven for 1 hour. Split down the middle and add 1 tablespoon butter and seasoned broccoli florets (see recipe for broccoli above).


Bok Choi/ Springdale  Plymouth, WI


- Grill whole bok choi leaves. Season with salt and pepper.  Top with a splash of lemon or lime juice .




This week we expect the following in our Fresh Picks Fruit Boxes:


Item/ Farm                                                   Full Box/ Mini Box/ Veg Fruit Box


Blood Oranges/ SespeCreek, CA       20 oranges/ 10 oranges/ 5 oranges


- Store citrus in the refrigerator and they should last for up to two weeks. Blood oranges are excellent for snacking or juicing!


Bartlett Pears/ Bio, Argentina              2 bags/ 1 bag/ 1 bag


- Pears may be kept on your counter top until they fully ripen. Once they become fragrant, they should be eaten or transferred to the refrigerator for longer storage.


Strawberries/ Driscoll's MX                    3 quarts/ 2 quarts/ 1 quart


- Berries are too sensetive to be kept in room temperature. Store your strawberries in a shallow container in a single layer and keep in the refrigerator. The will keep for several days so don't wait long to enjoy they sweet and juicy flavor. Rinse berries only before you eat them.


Kiwis/ Earthbound San Juan Bautista, CA   15 kiwis/ 8 kiwis/ None


- Kiwis should also be stored in your refrigerator. Slice them in half and scoop out the flesh with a spoon or use a knife to remove the peel, cutting vertically alongside the edge.


Mangoes/ Purity, MX                                   2 mangoes/ None/ None


- Mangoes may be left on the counter top until they ripen. Once fragrant, they are fully ripened and will need to be stored in the refrigerator.  Slice the peel vertically using a knife and slice the flesh around the pit.



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For the week of April 2nd, our Recipe Specials are an Herb Chuck Roast with Braised Leeks & Rosemary Potatoes and a vegetarian Spring Stir Fry with Cilantro Rice.


Herb Chuck Roast with Braised Leeks & Rosemary Potatoes




1 beef chuck roast


1 head of garlic, cloves peeled and separated


2 tablespoons chives, chopped


1 1/2 tablespoons rosemary, chopped


3 tablespoons butter, room temperature


2 leeks, white and light green parts sliced


1 pound Yukon gold potatoes, quartered


1/4 cup good white wine or stock


1 tablespoon olive oil


Salt and pepper to taste




Preheat your oven to 350 degrees. Pat your roast dry and season with salt and pepper. Heat an over-safe pot with 1-2 tablespoons olive oil and brown your roast on all sides over medium-high heat. Remove from the pot and set aside.  Mix the potatoes with  the olive oil and 1/2 tablespoon of chopped rosemary. Reserve the rest for the roast. To the pot, add in 3 cloves of chopped garlic, the leeks, and potatoes and saute until just tender. Add the stock to the pot and bring to a simmer over medium heat. Scrape all the dripping from the bottom of the pot. While this cooks mix the chives and rosemary with the butter. Rub the mixture over your  roast on all sides. This will moisten the meat and give it lots of flavor. Place the roast back in the pot, cover, and transfer to the oven to continue cooking for another 1.5-2 hours depending on the size of your roast. Check it at about 90 minutes - the skin should just fall right off. If not, continue to cook for another 20-30 minutes. Slice the roast and serve with a helping of potatoes and leeks.




Spring Stir Fry with Cilantro Rice (Vegetarian!)




1 cup green beans, trimmed


1 cup of bok choi, chopped


1 carrot, peeled and diced


2 cloves garlic, chopped


1 red pepper, sliced


Salt and pepper to taste


1 tablespoon sesame or olive oil


1 cup of rice


1/4 cup cilantro, chopped


1/4 cup scallions


1/4 cup Asian dressing


half a lime


In a medium pot heat 2 cups of water and the 1 cup of rice over medium-high heat and covered  until the liquid has absorbed.  In a second pan or wok heat your oil over medium-high heat. Add in the green beans, carrots, and pepper first. Season with salt and pepper and stir for 2-3 minutes. Add in the garlic and toss for another  2-3 minutes  to combine.  Stir in the bok choi. Once the veggies are tender remove them from the heat. Still in the pan, toss them in the dressing along with half the lime juice. Stir well. Once the rice is cooked through, stir in the cilantro. Serve the veggies on a bed of rice. Top the dish with the scallions.

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