Husk Cherries, Chestnut Chicken Cannelloni, Calamari Salad
This week we are excited to share some fun things with you! For the omnivore stash we have “Stash Made” chestnut crepe cannelloni. We also picked up some prime ribeye steaks for you. The pescatarians got king salmon and a “Stash Made” calamari salad. Everyone gets to play with a delicious and unusual fruit called husk cherries as well as Shishito peppers. We hope you enjoy.
Husk cherries look like mini tomatillos. You need to take the husk off and wash them, and then they can be eaten on their own but they are particularly good in a salad. They have a nutty flavor.
Muscat grapes are great on their own as they are so aromatic. I would recommend having them along side the Schoch cheese this week or with some charcuterie. But you could also use them with the chicken to add some sweetness. If you do that, I would recommend sautéing the chicken in butter (maybe with some bread crumbs and thyme on it?) and some lemon juice and adding the grapes in the last few minutes of cooking.
We thought the Spinach Fettuccini could work well with some fresh basil, garlic, tomato, and shrimp. But it would also be good with chicken, or with salmon, or with olive oil and garlic as a side.
We are in peak tomato season, so tomato salad is always a good choice right now. You could drizzle it with some good olive oil and chop some chives on top.
In Belgium, they love to make tomatoes stuffed with shrimp. Hollow out a tomato and stuff it with a shrimp salad made of shrimp, diced celery and carrots, fresh thyme, some homemade mayo, salt, pepper, lemon juice.
Shishito peppers are a Japanese mild green pepper similar to Padron peppers from Spain. They are great cooked in olive oil in a frying pan until they blister just a little bit and then sprinkled with some good salt and eaten warm. You can always chop them up too and use them in a dish where they have a mild green pepper flavor.
Albacore loin is great seared and is also great poached in olive oil and made into a tuna salad to serve on bread or a green salad.
The Schoch Santa Rita cheese is a washed rind cheese with some ripeness to it. We tasted it last week and liked it so much we wanted to share it with you too.
Savoy Spinach is my favorite spinach, its great as a salad green and its great wilted and served warm. If you do this, I recommend heating olive oil in a pan, add some chopped garlic, when the garlic starts to brown, toss in the spinach and turn off the heat and let it just get warm and start to soften, then squeeze a little lemon juice on and sprinkle with salt
As always, don’t hesitate to reach out for more suggestions and please send us your ideas and creations! We love to be inspired by what you do with these ingredients.