This week’s box recipe ideas
Pesto – I was feeling like making some pesto this week. I included everything you need to make the pesto except the olive oil. Traditional pesto is made by hand in a mortar and pestle. It really is best if made this way, however, it is also really good and much easier if you make it in a food processor or blender. The process I’m going to describe is the mortar and pestle..if making in a blender you can just add all the ingredients at once and blend. Start with 3-5 cloves of garlic (depending on how spicy you like your pesto you could add more. Add some coarse salt and use that to grind the garlic, then add basil and grind that in. Then add in pine nuts and grated Parmesan cheese. lastly, add extra virgin olive oil until its the right consistancy. Salt and pepper to taste.
Brussels Sprouts are one of my favorite veggies. I like to steam them until they just start to soften up, then cut them in half, and brown them in olive oil in a hot pan. At the end, a splash of apple cider vinegar.
Duck legs – we made duck confit for you this week. We vacuum sealed it so that you could heat it by submerging the bag in hot water (not boiling, maybe around 110-120 degrees) or you can pull it out and heat it in a pan or oven. I will probably eat ours with spinach and some rose potatoes. Pesto is also good on duck confit.
The spinach does need a good washing before eating.
Caulifower – Mandy makes my favorite cauliflower dish ever. Slice the cauliflower into flat pieces about 1/4 inch thick. Toss the cauliflower with oil, salt, pepper, thyme, and onion slices and whole garlic cloves. Roast on a sheet pan for about 30-45 minutes until tender, then sprinkle with parmesan and roast another 10 minutes.
Roma tomatoes – My buddy chef Brandon says he will cut them in half, put them in a cast iron pan thats very hot and burn the flat side. Then, chop up the tomato with some green onion and parsley and make a salsa to go on the Carne asada steak.
Sausage this week is a Moroccan style lamb sausage.
Asian cucumbers are perfect for a cucumber salad – just slice and add some white wine or rice vinegar and a little sugar.
The tube of Sierra Nevada is butter if you haven’t gotten it before. It’s organic unsalted cultured butter.
Green Tomatoes – These are not very good unless cooked. I recommend making fried green tomatoes! Just dip in egg and corn meal and pan fry until crispy.
As always, any questions about what to do with or what something is…don’t hesitate to reach out. I hope you enjoy your box this week!