Meat Meals

Cozy Time Box

November 26, 2019 Filed Under: Kitchen Boxes, Meat Meals, Past Boxes

Order Deadline: Noon, Tuesday, December 3rd

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY SUNDAY 12/8 3-9PM

ABOUT THIS BOX

A heart-warming selection of simple to prepare late autumn recipes – one of which features a delicious heirloom squash grown by Barbara and Bill of Windrose Farm. Enjoy being cozy!

BOX RECIPES

Pork Chops with Green Beans and an Apple and Roasted Beet Salsa
Roasted Chicken, Honey Glazed Parsnips, Roast Potatoes, Braised Greens
Erik’s Mom’s Meatloaf
Winter Squash, Brown Butter and Sage Pasta
Roasted Root Vegetable Quiche
Potato Latkes with Apple-Pear Sauce
Beet and Orange Salad with Shaved Fennel
Parsnip, Celery Root, and Ginger Soup

Large Omnivore Narrative Provisions Boxes include ingredients for the Pork Chops with Green Beans and an Apple and Roasted Beet Salsa, Roasted Chicken, Honey Glazed Parsnips, Roast Potatoes, and Braised Greens, Erik’s Mom’s Meatloaf, Windrose Farm Heirloom Squash, Brown Butter and Sage Pasta, and Roasted Root Vegetable Quiche, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Boxes include ingredients for Windrose Farm Heirloom Squash, Brown Butter and Sage Pasta, Roasted Root Vegetable Quiche, Potato Latkes with Apple-Pear Sauce, Beet and Orange Salad with Shaved Fennel and Parsnip, Celery Root, and Ginger Soup, plus additional staples and fruit.

Small Omnivore Narrative Provisions Boxes include ingredients for Windrose Farm Heirloom Squash, Brown Butter and Sage Pasta with Roasted Chicken and Roasted Root Vegetable Quiche.

Small Vegetarian Narrative Provisions Boxes include ingredients for Windrose Farm Heirloom Squash, Brown Butter and Sage Pasta and Roasted Root Vegetable Quiche.

Resonant Valley Recipes inspired by José Montoya

October 15, 2019 Filed Under: Kitchen Boxes, Meat Meals, Recipes, Soups, Salads and Sides, Sweets

Order Deadline: Noon, Tuesday, October 22nd

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY SUNDAY 10/27 3-9PM*

*Office Boxes are delivered Monday during business hours.

This box was originally created in collaboration with UCLA’s Fowler Museum exhibition (Feb 2016-July 2016) which featured artist, poet, and activist José Montoya (1932-2013). A Chicano activist, poet, artist, intellectual, professor, and musician, he often found inspiration in the verdant fields of the San Joaquin Valley where his family arrived from New Mexico in the 1940s looking for work.

José Montoya’s Abundant Harvest retrospective at the Fowler museum included works on paper that were displayed in nearly 100 boxes placed in rows reminiscent of grapevines and trays that used to hold grapes – the fruit that would become the symbol of the farmworkers’ struggle in the 1960s.

In honor of Montoya, his tireless support of Cesar Chavez’s United Farm Workers movement (and in time for Dia de Los Muertos), we are happy to continue sharing this box of locally and sustainably grown food celebrating Chicano culture here in Southern California.

Related to this box is a #FoodNarrativeFriday video featuring Eat Less Water’s Florencia Ramirez and her father telling the story of his childhood harvesting grapes. Click HERE to watch.

WHY THIS BOX?

We have recipes (see below) and ingredients from Wes Avila of Guerrilla Tacos to cook Sweet Potato Tortillas. From Gilberto Cetina of Chichen Itza Restaurant, we have ingredients and a recipe for Ceviche. From Carlos Salgado of Taco Maria, we have a recipe for Salsa Negra. And last but not least, we have a Carne Asada recipe from Roy Choy, just to put a multi-cultural spin on things.

WHAT’S INSIDE?

Local grass-fed carne asada, queso fresco, a variety of chilis, piloncillo (evaporated cane sugar), fresh, local organic produce from our favorite farmers, and recipes from local chefs to prepare a variety of Mexicali meals.

BOX RECIPES

Carne Asada & Pico de Gallo
Ceviche by Gilberto Cetina
Chicken Legs with Salsa Negra by Carlos Salgado
Sweet Potato Tacos by Wes Avila
Cherimoya Custard Cups (or a Guava Dessert)
Chilaquiles
Quesadillas with Tomatillo-Garlic Sauce and Grilled Onion
Calabaza en Tacha (Candied Pumpkin)

Large Omnivore Narrative Provisions Boxes include ingredients for Carne Asada & Pico de Gallo, Ceviche, Chicken Legs, Sweet Potato Tacos, and Calabaza en Tacha, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Boxes include ingredients for the Sweet Potato Tacos, Chilaquiles, Calabaza en Tacha, Quesadillas with Tomatillo-Garlic Sauce and Grilled Onion, ingredients for an additional meal, as well as pantry staples and fruit.

Small Omnivore Narrative Provisions Boxes include ingredients for the Carne Asada and the Calabaza en Tacha.

Small Vegetarian Narrative Provisions Boxes include ingredients for the Sweet Potato Tacos and the Calabaza en Tacha.

Listen to poet, novelist, and scholar Maceo Montoya read José Montoya’s 1969 poem “Resonant Valley” here, or read Richard Montoya’s “Essay for An Ese” here.

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY SUNDAY 10/27 3-9PM*

Order Deadline: Noon, Tuesday, October 22nd

Falling into Fall

October 1, 2019 Filed Under: Kitchen Boxes, Meat Meals, Soups, Salads and Sides

Order Deadline: Noon, Tuesday, October 8th

ORDER YOUR CULINARY INSPIRATIONS BOX — DELIVERY 3-9PM Sunday 10/13

ABOUT THIS BOX

Blankets are being brought out of the closet, pomegranate trees are hanging heavy with fruit and pumpkin patches are full. This menu plan is designed to highlight the best of early autumn.

WHY THIS BOX?

Our Falling into Fall Box includes Winter Squash, Pappardelle, Crème Fraîche, Pearl Barley, Sausages and lovely autumn produce from Pomegranates to Sweet Potatoes, Green Beans and Rainbow Chard.

BOX RECIPES

Large Omnivore Narrative Provisions Boxes include ingredients for all the recipes, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Boxes include ingredients for the Barley & Pomegranate Salad, Chard Omelettes, Sweet Potato Wedges with Lemongrass Crème Fraîche as well as the ingredients for a meal or two of your own invention, plus additional fruit and pantry staples.

Small Omnivore Narrative Provisions Boxes include ingredients for the Korean Short Ribs and Chard Omelettes.

Small Vegetarian Narrative Provisions Boxes include ingredients for the Barley & Pomegranate Salad and the Chard Omelettes.

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3-9PM Sunday 10/13

Order Deadline: Noon, Tuesday, October 8th

Taste of Tuscany Box

October 30, 2018 Filed Under: Meat Meals, Recipes, Soups, Salads and Sides, Vegetarian Meals

Order Deadline: Noon, Tuesday, November 6th

ORDER YOUR CULINARY INSPIRATIONS BOX — DELIVERY 6 AM Sunday, November 11th

With great pleasure, we welcome back Gabriele Bertaccini’s Taste of Tuscany Box. For those of you who are new, or missed his last box, Gabriele is the Executive Chef and owner of iL TOCCO, a private boutique dining, and catering company.

Born in Florence, Italy, and inspired by his family’s love for food and his native land, Gabriele Bertaccini discovered his passion for cooking as a young boy. At the age of thirteen, Gabriele landed his first job at a local restaurant where he washed dishes and pans. Not too long after that, he bought a suitcase of knives and started cooking. Since then, he’s never stopped.

You can find him on Instagram @gabebertaccini and on his website www.iltoccofood.com

BOX RECIPES

Large Omnivore Culinary Inspirations Boxes include ingredients for the Grilled Tuscan Steak with Sautéed Chanterelles and Roasted Heirloom Potatoes with Raw Fennel Salad, Involtini Di Pollo with Sauteed Tuscan Kale and Caramelized Cumin-Roasted Carrots, Sliders with Caramelized Leeks and Roasted Winter Squash, Tomato and Leek Farro, Tuscan Cassoulet Soup, and Leopard Lettuce Salad, plus additional staples and fruit.

Large Vegetarian Culinary Inspirations Boxes include ingredients for the Tomato and Leek Farro, Tuscan Cassoulet Soup, Sauteed Tuscan Kale, Caramelized Cumin-Roasted Carrots, Leopard Lettuce Salad, and Ultimate Autumn Frittata with Crispy Chanterelles plus additional staples and fruit.

Small Omnivore Culinary Inspirations Boxes include ingredients for the Grilled Tuscan Steak with Sautéed Chanterelles and Roasted Heirloom Potatoes with Raw Fennel Salad, and the Tuscan Cassoulet Soup, plus additional staples and fruit.

Small Vegetarian Culinary Inspirations Boxes include ingredients for the Tomato and Leek Farro and the Tuscan Cassoulet Soup, plus additional staples and fruit.

Elizabeth Poett and The Ranch Table

September 18, 2018 Filed Under: Kitchen Boxes, Meat Meals, Past Boxes

ABOUT THIS BOX

Elizabeth Poett was born and raised on Rancho San Julian, her family’s 14,000-acre cattle ranch on California’s Central Coast. She grew up climbing trees in a tutu and cowboy boots, gathering cows, and helping her mother cook and host events.

In 2007, after college in Ohio and a stint in Greenwich Village, Elizabeth Poett moved back to the ranch and started Rancho San Julian Beef, selling her family’s ranch-raised beef directly to chefs and consumers. Elizabeth spends her days looking after cattle and the sheep, chickens, and turkeys that she raises seasonally, as well as cooking (and canning and pickling) with all of the delicious and varied ingredients the ranch and California’s Central Coast, have to offer. Check out the meal plan for The Ranch Table Box here.

WHY THIS BOX?

The ranch, graced by California live oak, also grows a variety of vegetables, grapes, and lavender. Its tradition of environmental stewardship extends to solar power with a watering system designed to protect its many creeks and arroyos. Faced with the severe challenges of periodic droughts, Elizabeth Poett, who was born and raised on the ranch, has worked with her family to maintain the ranch’s sustainable farming practices by bringing on biodynamic guru Chris Thompson. The crops, cultivated with minimal water, are absolutely beautiful – a testament to the love and care that has gone into growing them.

This week, we’re delighted to offer some of Elizabeth’s favorite beef dishes, along with a special honey from her bees.

BOX RECIPES

Rancher’s Meatloaf & Mashed Potatoes
Top Sirloin Tacos
Chicken Chile Verde with Mexican Rice
Watermelon Gazpacho** (if you have made too much gazpacho this summer, here’s a Greek Salad recipe)
Dry Country Frittata with Dandelion Greens
Potato Taquitos with Green Sauce
Tempura Avocado with Mango Salad

BOX DETAILS

Omnivore 5-meal Culinary Inspirations Box for Rancher’s Meatloaf & Mashed Potatoes, Top Sirloin Tacos, Chicken Chile Verde with Mexican Rice, Watermelon Gazpacho, and Dry Country Frittata plus additional staples and fruit

Vegetarian 5-meal Culinary Inspirations Box for Dry Country Frittata, Watermelon Gazpacho, Mexican Rice, Potato Taquitos with Green Sauce, and Tempura Avocado with Mango Salad plus additional staples and fruit

Omnivore 2-meal Culinary Inspirations Box for Top Sirloin Tacos and Watermelon Gazpacho

Vegetarian 2-meal Culinary Inspirations Box for Dry Country Frittata and Watermelon Gazpacho

Steak with Chimichurri & Tomato Onion Salad

June 29, 2018 Filed Under: Meat Meals

Steak with Chimichurri & Tomato Onion Salad

Print Recipe

Description

Argentinian inspired steak dinner with chimichurri sauce and tomato onion salad

Ingredients

Scale

Top Sirloin Steak
FOR THE CHIMICHURRI
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
FOR THE TOMATO SALAD
2 Large Tomatoes
1/2 Sweet, Yellow or Red onion
2 1/2 Tbsp Olive oil
1/4 tsp. Vinegar
1 tsp. Oregano
1 clove garlic, minced
3/4 tsp. Salt

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Instructions

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper.
Process until smooth; season with salt and pepper.
Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
Season the steak with salt & pepper and grill the steak to your liking.
When the steak is off the grill and resting, prepare the tomato salad.
Cut the onion in thin slices and place in a medium bowl. Cut the tomatoes in slices as well and add to the onions.
Put the olive oil, vinegar, oregano, garlic, and salt, in a small bowl and whisk together. Pour over the tomatoes and onions, and stir together in a circular motion so all the veggies get covered with the dressing.
Serve right away.

Vietnamese Beef with Daikon Radish Salad

January 6, 2018 Filed Under: Meat Meals

Vietnamese Beef with Daikon Radish Salad

Author: Danielle Goldstein

Print Recipe

Description

quick, easy, healthy, and delicious– a winner!

Ingredients

Scale

Grass fed sirloin steak- your portion
2 TBS verjus
2 TBS each of ginger and garlic- chopped
2 TBS granulated sugar
juice of 1 lemon
2 TBS fish sauce
1/2 tsp chile sauce such as sriracha, or large pinch chile flakes
1 daikon radish, peeled and grated or shredded
1 shallot- peeled and sliced thinly
4 TBS rice vinegar, white wine vinegar, or champagne vinegar
1 TBS granulated sugar
1/2 tsp salt
1/4 cup each of mint and cilantro, chopped coarsely
Salt and pepper to taste
Lettuce- your portion, washed, dried and torn
1 satsuma, juiced
2 TBS sesame oil, olive oil, or avocado oil- your choice
3 cups steamed brown rice

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Instructions

Start by marinating the beef. Mix together the verjus, ginger, garlic, sugar, lemon juice fish sauce, & chile sauce. If you don’t have fish sauce you could try oyster sauce or soy sauce to substitute. Slice your beef into nice strips against the grain, about 1/2 inch thick. Mix the beef with the marinade and let it sit in the marinade for 20-60 minutes while you prepare everything else, but not longer than 60 minutes.
Meanwhile, put your shredded daikon radish and sliced shallot into a medium sized glass or ceramic bowl. Put your vinegar in a little pot and bring it to a boil on the stove with 1 TBS sugar and 1/2 tsp salt. As soon as it boils, pour the whole thing on top of your bowl of daikon and shallots. Cover the bowl and let it sit 15-45 minutes. Prepare the rest of your salad in a separate bowl by mixing torn lettuce with a generous amount of fresh mint and cilantro, adding a bit of salt and pepper.
To cook the beef, heat a cast iron pan on medium high heat until you can feel heat radiating above it. Add a small glug of cooking oil, then add the beef and let it sear on high heat for about 3 minutes on each side, until it’s deep brown and glossy.
Use a fork or slotted spoon to remove the daikon and shallots from the vinegar, and put them on top of your salad. Add the satsuma juice and flavorful oil and toss the salad together. Serve with the warm beef and a scoop of steamed rice.

Notes

Not Included in the Box: granulated sugar, fish sauce, chile sauce, vinegar, salt, and pepper
Chef Tips: In Vietnam you might toast some raw brown rice in a pan on medium low heat for 7-10 minutes, then grind it up finely in a spice grinder and sprinkle it on top. You can try this, or you can sprinkle toasted peanuts on top for great effect!

Sausage and Peppers with Fried Cabbage

October 28, 2017 Filed Under: Meat Meals, Recipes

Sausage and Peppers with Fried Cabbage

Author: Danielle Goldstein

Print Recipe

Ingredients

Scale

1 package Belcampo sweet Italian sausages
1 onion, cut into strips
1 bell pepper, cut into strips
6 cloves garlic, chopped
1/2 a cabbage, cut into squares and washed
1 TBS olive oil
1/8 tsp each fennel seeds, cumin seeds, and mustard seeds (optional)
1/4 cup white wine, orange juice or apple juice
salt and black pepper to taste
Dinner rolls or crusty bread

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Instructions

1- Cut the sausages into coin shapes 1/2 inch thick. Heat up a heavy skillet on medium high heat, and add a glug of olive oil. Add the sausages and stir them around a bit for 3 minutes or so until they have browned on all sides.
2- Add the onions and peppers, and cook another minute or two to soften them. Add another glug of olive oil, then the garlic and cabbage, and cook another couple of minutes.
3- Add the seeds if you are using them. In about 10-15 seconds they should start to pop. As soon as this happens, add the juice or white wine, and cook until it has glazed the sausage and vegetables, about 2 minutes. Season with salt and pepper and enjoy with dinner rolls or crusty bread!

Notes

Not Included in the Box: olive oil, fennel seed (opt), cumin seed (opt), mustard seed (opt), white wine, apple juice, salt and black pepper

Herbed Pork and Mushroom Meatballs

September 29, 2017 Filed Under: Meat Meals, Recipes

Herbed Pork and Mushroom Meatballs

Author: Danielle Goldstein

Print Recipe

Description

These meatballs have a delicate and herby character. Instead of a garlicky beef meatball in tomato sauce, I think you’ll enjoy these pork meatballs perfumed with fresh lemon thyme. The milk soaked bread, as well as the butter, helps keep them from drying out.

Ingredients

Scale

About 2 inches of the end piece of your bread
2 TBS milk
2 TBS butter
1 shallot
1/4 lb mushrooms
1 TBS chives
2 TBS parsley
2 TBS lemon thyme
1 egg
1 tsp kosher salt and 1/2 tsp coarsely ground black pepper
1 lb ground pork
2 TBS olive oil
1/2 cup water or beef stock

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Instructions

1- Cut the crusts off your bread, and cut or tear it into pieces, about 1 inch. You should have about 1/2 cup of bread pieces. Put these in a large bowl and mix in the 2 TBS of milk. Set it aside to let the bread soak up the milk.
2- Meanwhile, finely chop your shallot and put it in a saute pan with the 2 TBS butter. Cook this mixture on medium low heat for about 3 minutes, until the shallots are soft, then turn it off.
3- Finely chop the mushrooms, chives, parsley, and lemon thyme and add them to the bowl with the bread. Add the egg and mix well. Add the salt, pepper, pork, shallots (with all the butter) and mix well again.
4- Get a little dish of cold water to dip your hands into. Wet hands will help you shape nice, smooth meatballs. Shape the mixture into meatballs about 2 inches in diameter. Heat a cast iron or heavy skillet very hot and add the meatballs in a single layer. Saute 30 seconds, roll them around, saute another 30 seconds, and repeat until they are pretty uniformly brown.
5- Add 1/2 cup water or beef stock and turn the heat to low. Cover the pan and finish cooking the meatballs for about 4-5 minutes, until cooked through. These should not be saucy, because they are meant to be served with a saucy dish like Liza’s Beans and Greens.

Notes

Not Included in The Box: Milk (only in large boxes), kosher salt, pepper, butter (only in large boxes), olive oil, beef stock (you can substitute with water)

Chef Tips

For a variation, try making these half sized (about 1 inch diameter) and adding them to a soup such as minestrone or Italian wedding soup.
If you want, you can freeze these before cooking them, and later cook them straight from the freezer, doubling both the searing time and the simmering time.

Eliot’s Spice-Rubbed Steaks with Ginger Butter Sauce

September 27, 2017 Filed Under: Meat Meals

Eliot’s Spice Rubbed Steaks with Ginger Butter Sauce

Print Recipe

Description

My son loves to make spice rubs. Try setting your kids in front of the spice cupboard and mortar and pestle, and see what they come up with!

Ingredients

Scale

Your Portion of flat iron steaks
Per 1 lb of meat: 1 1/2 tsp kosher salt (or smoked salt if you have some)
Per 1 lb of meat: 1 tsp brown sugar, 1/8 tsp ground cinnamon, 1/4 tsp ground cumin, 1/2 tsp black pepper, 1/2 tsp dried coriander, 1/4 tsp ground turmeric (not in box)
Zest of 1 orange
1 TBS fresh ginger, peeled and chopped or grated
1 TBS avocado oil or other neutral flavored oil (not in the box)
1 cup beef stock or port wine (not in box)
3–4 TBS cold butter, cut into 4 pieces (only in the large boxes)

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Instructions

1- In a small bowl, mix together the salt (or smoked salt), brown sugar, cinnamon, cumin, black pepper, coriander, turmeric, and orange zest. Pat the steaks dry with paper towels and massage all of the spice rub into both sides of each steak. Put the steaks back into the refrigerator for at least 30 minutes and up to 24 hours.
2- Get a cast iron pan or saute pan hot on the stove on high heat. Add the oil and tilt the pan around so that the bottom of the pan is coated. Pat the moisture off the steaks with a paper towel but try not to remove too much of the rub. Add the steaks to the pan in a single layer, and as you add each one press it into the bottom of the pan to help it get a nice, brown sear. Let the steaks cook, undisturbed, on high heat for 3 minutes then flip and press down again. Cook another 3 minutes (approx- depending on the thickness of your steak) for medium rare. Take the steaks out of the pan and put them on a plate. Loosely cover them with aluminum foil.
3- Turn the heat to the lowest setting and add the chopped ginger to the pan. Move it around and saute until it turns golden, about 2 minutes. Now add the port wine or beef stock, increase the heat to medium, and cook and stir about 3 minutes until the liquid thickens. Turn off the heat and add the pieces of butter. Use a whisk to stir in the butter, whisking constantly until all the butter is completely incorporated. Taste the sauce and add additional salt if you need to.
4- Serve the steaks with the sauce and Pickled Persimmon Salad.

Notes

Chef Tips

Make a more fragrant and flavorful spice rub by starting with whole spices, toasting them in a dry pan on the stove for 30 seconds, then grinding them.
Flatiron is a tremendously tender and flavorful piece of beef cut in a very specific way from the shoulder of the steer. Once you try it, I think you’ll agree.
Make it Your Own: You can add 1/4 tsp dried ground chipotle, 1/4 tsp ground coffee, or 1/4 tsp cocoa powder to the spice rub for a deep, earthy flavor.

Chicken with 40 Cloves of Garlic

September 27, 2017 Filed Under: Meat Meals

Chicken with 40 Cloves of Garlic

Author: Danielle Goldstein

Print Recipe

Description

This is a luscious American classic based on a French dish called “poulet en cocotte”. Do not be afraid of all that olive oil and garlic! When it slow roasts with the chicken, it mellows and sweetens, loses its harsh bite, and gives your meal an intoxicating aroma.

Ingredients

Scale

Your portion of chicken leg quarters
1/2 cup olive oil (not in box)
3 tsp kosher salt
1/2 tsp coarse ground black pepper
1/2 tsp grated or ground nutmeg (not in box)
1–2 heads garlic
1 cup celery, washed and chopped large and rough (optional– if you have some hanging around)
1 onion, peeled and chopped large and rough
6–12 whole sprigs of parsley, washed
1/2 cup brandy or white wine (not in box– if you don’t have any, use stock or water)
2 TBS cold butter (only in large boxes)

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Instructions

1. Preheat the oven to 375 F and find an ovenproof, heavy dish with a heavy, well-fitting lid that is large enough to hold your chicken. A cast-iron dutch oven, heavy casserole dish with heavy lid, or a French ceramic coated cast-iron “coquotte” dish is perfect. (You could also use a slow cooker or an Insta-Pot.)
2. Pat your chicken pieces as dry as you can on both sides, using paper towels. Get a saute pan very hot on the stove on high heat and add a glug of olive oil. Brown all the chicken on both sides, about 3-4 minutes per side on high heat. Now put the chicken legs in a large bowl (don’t wash the saute pan yet!). Add to the bowl the rest of the olive oil, salt, pepper, and nutmeg, and toss everything together to coat all the chicken well.
3. In your oven-proof dish, put the large pieces of celery (optional), onion, and parsley sprigs. Large is better here because you are going to remove these after cooking anyway. Break your heads of garlic into cloves (by banging them sharply on the counter) but don’t peel the cloves. Add all the unpeeled garlic cloves to the oven-proof dish. Now dump the chicken with the seasonings and olive oil on top of all these aromatics. Remember the pan you browned the chicken in? Add the brandy or wine to the pan and put it over medium heat on the stove. Use a spatula to scrape up all the brown bits, and pour the contents of the pan over the chicken in the casserole dish. Cut the butter up into a few pieces and dot these over the top of the chicken.
4. Put a piece of parchment paper or aluminum foil directly on the surface of the chicken, to reduce the air gap as much as possible. Now cover the whole thing with the tight fitting lid and place it in the oven for 90 minutes without disturbing it. (For a slow cooker or Insta-Pot, set it on High for 4 hours.) Go read a book, take a bath, or take a walk!
5. Remove the casserole from the oven and put the chicken on a plate. Use a spoon or tongs to remove the garlic cloves to their own little bowl. Use the roasted garlic for Veronica’s Roasted Beets and Fennel with Goat Cheese Crostini, or just squeeze it out onto the chicken if you prefer. Strain the remaining pan sauce on top of the chicken.

Makhlama – Skillet Ground Beef,Tomatoes, and Parsley topped with egg and lemon juice

July 28, 2017 Filed Under: Meat Meals

Makhlama is a dish of soft cooked eggs atop a skillet of ground beef with onions, parsley, tomatoes, and in my father’s style: the addition of lemon juice. Just trust me on this one. Using the best quality ingredients here will change the taste dramatically.

Makhlama – Skillet of Ground Beef, Tomatoes, and Parsley topped with egg and lemon juice

Author: Sara Leana Ahmad

Print Recipe

Description

Edited by Chef Danielle Goldstein

Ingredients

Scale

Ingredients

1/2 onion, diced
1 lb Ground beef (organic and pasture-raised, if possible)
1 cups tomatoes, chopped
1/2 bunch of parsley, finely chopped
Juice of 1 lemon
3–5 Eggs
Olive Oil
Salt | Black Pepper
Maldon salt, optional, to top
1/2 lemon, wedges, to top

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Instructions

Directions

1. In a large skillet, heat about a tablespoon of olive oil at medium. Sweat the onions about 3-5 minutes. Add salt.
2. Add the ground beef. Be sure to break it apart as you stir so that the meat cooks in small pieces, like pebbles. Cook until browned at medium heat, about 5-8 minutes.
3. Once the meat is cooked, add the tomatoes and cook on medium heat 3-5 minutes. Then add parsley, lemon juice, salt and pepper to taste. Mix together well.
4. Bring the heat up to Medium/High, add the eggs on top of the mixture in individual spots. Top with some salt, preferably a nice flaky salt like Maldon sea salt. Immediately cover the skillet and reduce heat to Medium/Low. This shouldn’t take more than 5-10 minutes, depending on the density of your skillet. Keep checking, so that the whites are cooked but the yolks are still soft.
6. Once done, remove the cover. Top with more parsley!
7. Serve with samoon, khubz tanour, pita, or baguette! And if you’re like me, a little labneh, too!

Notes

Chef Tips

Variations of this dish are served from Africa, through the Middle East, all the way up to Norway! Labneh is a delicious middle eastern condiment also known as “yogurt cheese.” Use leftover labneh in the morning by spreading it on toast and topping with jam.
Make it Your Own: For a saucier version, add 1 cup water or broth and 2 TBS tomato paste before adding the eggs. For a richer version, spice the beef with cumin, paprika, chili powder, sesame seeds and/or harissa paste. For a garden fresh version, garnish with raw tomato wedges and/or raw bell pepper slices.
Not Included in Large Box: Maldon Salt, Olive Oil

Quozi + Biryani – Garlic Roasted Lamb Atop Bejewelled Rice

July 28, 2017 Filed Under: Meat Meals

Quozi is a stuffed lamb on a bed of spiced rice and traditionally served for significant events from weddings to funerals. Instead, we will make a lamb roast, stuffed with garlic, a Fukhudh Ghanam Mashwi.

The offering of a lamb in Islam is incredibly symbolic. Abraham on the mountain, proving his faith, nearly sacrificing his son in faith. Sacrifice. Surrender. Sacrifice. Surrender.

Quozi + Biryani – Garlic Roasted Leg of Lamb Atop Bejeweled Rice

Author: Sara Leana Ahmad

Print Recipe

Description

Edited by Chef Danielle Goldstein

Ingredients

Scale

Lamb

About 2 lb lamb roast
1 head of garlic, peeled (you can put the head in a stainless steel bowl, top with another same sized-bowl so it forms a sphere-ish shape, and shake it for 2 minutes to peel it!)
Bundle of Rosemary
Bundle of Thyme
Baharat, 7 spice mix (Allspice, Black Pepper, Coriander, Cumin, Cloves, Cinnamon, & Nutmeg)
1 Cinnamon Stick
a few whole Cardamom pods
Sea Salt
Deep, heavy cooking pan
Foil

Rice

1 1/2 cups long grain white basmati rice
1/2 cup Vermicelli noodles
Baharat, 7 spice mix
Turmeric
Sea Salt
Extra Virgin Olive Oil
1/2 onion, thinly sliced half moons
1/2 cup diced carrots
1/2 cup peas (optional)
1/2 cup golden raisins
1/2 cup sliced or slivered almonds
2 eggs

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Instructions

The lamb. Do that first, because it takes 4 hours to cook. This is my mother’s recipe, and it is perfect every time, don’t make too many adjustments.
1. Preheat the oven to 500 degrees.
2. Wash and dry the lamb. Then rub it with 1 -2 TBS baharat and 1 TBS sea salt.
3. In a deep, heavy baking pan: arrange half the garlic on the bottom, along with a few sprigs of rosemary and thyme, a couple cinnamon sticks, and a few whole cardamom pods slightly cracked. Place the lamb on top of this. Proceed to stuff various parts of the lamb with garlic cloves. Top it with garlic. Garlic everywhere. Top it with a few sprigs of rosemary and thyme. Wrap the whole thing in foil. In fact, double wrap it. Tightly.
4. Place it in the oven, then immediately turn down the temp to 315 degrees. Set a cooking timer to 4 hours. No more, no less.
5. At the end of the cooking time pour the fatty juices into a mason jar. Let the lamb sit for at least 15 minutes at room temperature to rest. You can spoon some of the fat off the juices and discard it, if you want. Save the juices as a natural gravy.
The rice. Do this while the lamb is cooking. And towards the end, maybe the last hour and a half.
1. Wash and scrub that rice, don’t be lazy, tembal.
2. Soak in water for 20-40 minutes. Dump the water at the end.
3. Saute the onions, carrots, Vermicelli noodles, and the rice with some olive oil, baharat, turmeric, and salt for a few minutes. (It’s awkward for me to call them Vermicelli noodles, as I can really only call them by their Arabic name, shahariyya, which means hair because the noodles look like hair). I like to add a lot of the spices. Then add enough water to cover the rice by only 1 cm! Only one centimeter. My mama will repeat it twice because you are stubborn.
4. Let it cook, uncovered, on medium heat. When the water is absorbed (10-15 minutes), fluff it with a fork. My mama will repeat it twice. Fluff it. Don’t forget. Add the peas, if you’re using them. Mix in a fluffing sort of way.
5. Keep on very low heat, covered, until you serve.
The toppings.
1. While you’re waiting on the lamb, sauté the golden raisins and almonds in olive oil in a frying pan. Careful not to burn it. Keep stirring. This should only take a minute. Set aside in bowl. This will be the topping for your rice once it’s served.
2. Soft boil the eggs by placing them in water, bring to a boil, and set a timer for 5 minutes. Then drain the water from the pan and shake it around to crack the eggs.
3. Fill the pan with cold water and peel the eggs in the water. Don’t slice them until they’re on the serving plate.
The platter.
1. Put the rice on the platter first. Make it pretty.
2. Top it with the lamb.
3. Pour the lamb gravy and the rest of the garlic over the lamb and rice.
4. Add the sautéed golden raisins and almonds.
5. Then arrange the eggs on the platter. Make it pretty. Slice them in half so that the yolk may run a little.
Enjoy. Fiimanallah.

Notes

Chef Tip: This dish takes time, but is well worth it. Good for a day off!
For the garlic, try taking 1 or 2 whole heads of garlic with the peel still on, and slice the head in half right down the middle, so that each clove is split in half and exposed. Put these under the lamb. When the lamb is finished cooking, gently squeeze the garlic heads into a bowl and discard the peels. You will have sweet roasted garlic which you can sprinkle on the lamb.
Did you know: Baharat is a middle eastern spice mixture, unique to each household. Make your own as you wish.

Nutrition

Serving Size: 4

Nena’s Iraqi Tashreeb Istanbuli

July 28, 2017 Filed Under: Meat Meals

Tashreeb is the name for a type of dish with broth-soaked bread as the base. It can be soaked with meat or bean broth, depending on the dish. This particular tashreeb is very uncommon. Iraqis do not know this tashreeb if you ask them. Only the Iraqi Turkoman in Kirkuk made this tashreeb, and even then it was uncommon.

Tashreeb Istanbuli

Author: Sara Leana Ahmad

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Ingredients

Scale

Chicken, roasted in cumin and turmeric, then shredded (see below).
Broth
Iraqi Tanoor or Iranian Sangak bread (or pita, or flat bread) cut into 2 inch pieces
1–2 medium eggplants, sliced into rounds
6–8 medium sized tomatoes, cut in half only once
2 bell peppers, cut into strips (optional)
1/2 medium container of labneh or Greek yogurt
1/2 cup grapeseed oil (or canola oil)
1/2 TBS turmeric powder
2–3 scallions, chopped, to top
1/2 bunch of parsley, finely chopped, to top
lemons wedges, to serve
olive oil | salt | black pepper to taste along the way
3 medium boiled eggs (or more, depending on your preference)

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Instructions

1. Rub the chicken with 1 tsp olive oil. Then rub the chicken inside and outside (and under the skin, if you can) with 2 tsp salt, 1 tsp black pepper, 1 tsp cumin, and 1 TBS turmeric. Now cook your chicken. A.) you can quickly boil the meat in a pressure cooker or Insta-pot; OR B.) you can roast in the oven at 400F, , for 45-50 minutes. When a thermometer in the thigh registers 165 degrees, take the chicken out. Let it cool slightly for 15 minutes, then shred the meat with 2 forks.
2. Take out a deep but also wide tashreeb serving dish, as everything piles on.
3. In a skillet (cast iron if you have one), add about 1/4 cup of olive oil. Add the eggplant slices and fry on both sides until golden brown. Transfer the eggplant slices to a sheet pan. Then add the tomatoes to the skillet face down, and fry about 5 minutes on medium heat. Transfer those to the sheet pan once they are browned. Now add the bell pepper slices (if using) to the skillet and fry those for 3-5 minutes then transfer those to the sheet pan.
4. Season all the vegetables on the sheet pan with salt and black pepper. Place the sheet pan in the oven and roast in the oven at 400 degrees until soft and flavors are intensified, about 20 min.
5. While vegetables are in the oven, heat the broth in a small pot. In a separate pot, boil your eggs, cool, set aside. Peel before serving.

Assembly

1. Cover your serving dish with the pieces of bread. There is need to pile it high, just cover it.
2. Pour some warm broth all over the bread. You want to soak the bread but you don’t want to create a soup bowl! Be careful.
3. Layer the eggplant.
4. Layer the bell peppers (if using).
5. Layer the meat.
6. Layer the tomatoes.
7. Add the labneh to thinly cover, but let some of the tomatoes peek out because presentation is also important.
8. Quickly heat the grape seed oil in a small pot, and when it’s piping hot toss in the turmeric!
9. Pour the hot oil over the entire dish – this is fun to watch, so always do this around your guests (carefully).
10. Top with scallions and parsley. I use scallions, my grandmother uses thinly sliced onions. Your choice.
11. Serve it with a medium boiled egg!

Notes

Chef Tip: You can roast or poach the chicken the day before and refrigerate it. Shred the cold chicken and re-heat it with 1 cup of chicken broth, covered, in a 400 degree oven for 7-10 minutes.
Frying then roasting the vegetables intensifies the flavors!
Make it Your Own: Use chicken broth, vegetable broth, or even the liquid from a can of chickpeas to moisten the tashreeb.

Cannellini Bean & Lamb Soup

March 31, 2017 Filed Under: Meat Meals, Recipes

Cannellini Bean & Lamb Soup

Author: Ottolenghi

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Ingredients

Scale

1 lb lamb stew meat (or beef) in 1/2″ cubes
1/2 cup dried cannellini beans, soaked overnight and drained
8 oz potato, peeled and cut into 1/2” cubes
1 tbsp sunflower oil
1/2 cup chopped cilantro
1/4 small celery root, peeled and diced
1 small onion, finely chopped
16 cloves garlic, peeled
6 cups water
1/2 tsp ground cumin
1 tsp ground turmeric
8 cardamom pods, crushed
3 tbsp tomato paste
1 tsp sugar
salt
ground black pepper

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Instructions

In a large frying pan sauté the onion and celery root over medium-high heat for 5 minutes, or until the onion starts to brown, then add the garlic cloves and cumin for a further 2 minutes. Take off the heat and set aside.
Place the meat and water in a large saucepan or Dutch oven over medium-high heat, bring to a boil, lower the heat, and simmer for 10 minutes, skimming the surface frequently until you get a clear broth. Add the onion and celery root mix, the drained beans, cardamom, turmeric, tomato paste, and sugar. Bring to a boil, cover, and simmer gently for 1 hour, or until the meat is tender. If you have an Instant Pot, this will happen in closer to 20 minutes.
Add the potatoes to the soup and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring back to a boil, lower the heat, and simmer, uncovered, for a further 20 minutes, or until the potatoes and beans are tender and the soup is thick. Seasoning to your liking. Serve the soup with bread and a squeeze of lemon and freshly chopped cilantro to garnish.

Notes

Not Included in Large Kitchen Box: Salt & Pepper, Sugar, Tomato Paste, Cardamom Pods, Ground Turmeric & Cumin, Sunflower Oil.

Ottolenghi’s Chicken Thighs with Sunchoke & Lemon

January 19, 2017 Filed Under: Meat Meals, Recipes

Chicken Thighs with Sunchokes & Lemon

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Ingredients

Scale

1 lb Sunchokes, peeled and cut lengthwise into wedges
3 tbsp freshly squeezed lemon juice
1–2 lb skin-on, bone-in chicken thighs
1 lb large shallots, halved lengthwise
12 large cloves garlic, sliced
1 medium lemon, halved lengthwise and then very thinly sliced
1 tsp saffron threads
3 1/2 tbsp olive oil
2/3 cup cold water
1 tbsp pink peppercorns, lightly crushed
1/4 cup fresh thyme leaves
1 cup tarragon leaves, chopped
2 tsp salt
1/2 tsp freshly ground black pepper

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Instructions

In a medium saucepan, cover the Jerusalem artichokes with plenty of water and add half the lemon juice. Bring to a boil, lower the heat and simmer for 10 to 20 minutes, until tender but not soft. Drain and leave to cool. If you have never eaten sunchokes before, tread with caution as some people have trouble digesting them — they are rich in inulin, which is great for intestinal health.
Place the Jerusalem artichokes and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon, in a large mixing bowl and use your hands to mix everything together well. Cover and leave to marinate in the fridge overnight, or for at least two hours.
Preheat the oven to 475°F / 240°C. Arrange the chicken pieces, skin side up, in the center of a roasting pan and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the pan with aluminum foil and cook for a further 15 minutes. At this point, the chicken should be completely cooked. Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add more salt if needed. Serve at once.

Notes

Not Included in Large Kitchen Boxes: Saffron Threads, Olive Oil, Pink Peppercorns, Salt & Pepper.

Cannellini Bean & Beef Soup

January 19, 2017 Filed Under: Meat Meals

Cannellini Bean & Beef Soup

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Ingredients

Scale

1 tablespoon olive oil
1 small onion, finely chopped
¼ small celery root, peeled and cut into ¼ inch dice
20 large cloves garlic, peeled but left whole
1 tsp ground cumin
1/2 tsp ground turmeric
1 pound beef stew meat, cut into ¾ inch cubes
7 cups water
2 cups cooked cannellini
7 cardamom pods, lightly crushed
2 tablespoons tomato paste
1 teaspoon sugar
1 large Yukon gold potato, peeled and cut into ¾ inch cubes
Salt and freshly ground black pepper, to taste
1 clove garlic, minced fine
Salt, to taste
1 tablespoon chopped fresh cilantro, to serve
Lemon juice, to serve

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Instructions

Heat the oil in a large frying pan and cook the onion and celery root over medium heat for 15 minutes until the onion starts to brown. Add the garlic cloves, cumin and turmeric and cook for 2 minutes. Remove from heat
Add the meat and water to a large saucepan or dutch oven. Bring to a boil, lower the heat, and simmer for 10 minutes, skimming the surface frequently until you get a clear broth. Add cardamom, tomato paste and sugar. Bring to a boil, cover, and simmer gently until the meat is tender, about 1 hour.
Add the potatoes to the soup and season with 1 teaspoon salt and ½ teaspoon black pepper. Bring back to a boil, lower the heat, and simmer, uncovered, for another 20 minutes, or until the potatoes and beans are tender. The soup should be thick. Let it bubble a bit longer if it is thin, or add a bit of water or stock if it is too thick. Taste and adjust seasonings to your liking.
Serve soup hot, garnished with cilantro and lemon wedges, and accompanied by bread.

Notes

Not Included in Large Kitchen Box: Oil, Cumin, Turmeric, Cardamon pods, Tomato Paste, Sugar, Salt & Pepper, Bread.

Pork Loin Stuffed with Prunes

December 6, 2016 Filed Under: Meat Meals, Recipes

Serve with Mashed Potatoes with Celery Root

Pork Loin Stuffed with Prunes

Author: Anne Applebaum and Danielle Crittenden
Prep Time: 60
Total Time: 1 hour
Yield: 3

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Description

It’s hardly surprising that people who live in a landscape dotted with plum trees should have invented so many different uses for dried plums — otherwise known as prunes. Nor is it surprising that the Poles, who have had a long love affair with pork in all of its forms, would have worked it out that pork needs a touch of sweetness to bring out its best flavor. Several Polish recipes combine pork with fruit, but the most popular combine pork with prunes.
In this recipe, the prunes cook inside the pork, which means that when you slice the loin, each piece comes with an elegant sliver of prune attached. It looks very festive, and isn’t at all difficult. The pork loin needs to be boneless, with a pocket or slit cut down the side so that the prunes can go inside the meat. It isn’t difficult to do with a sharp knife.
You can, incidentally, make this with plum jam instead of prunes. Spread it on rather thickly, but avoid getting too close to the edges so it doesn’t leak out. You can also make it with dried apricots and rosemary, instead of prunes and marjoram, though the flavor is then slightly un-Polish.

Ingredients

Loin of Pork – boneless, slit down the side
Garlic – 1 clove, minced
Marjoram – 2 tbsp dried (or fresh)
Olive Oil – 2 tbsp
Salt – to taste
Pepper – freshly ground
prunes/dried plums – 12 pitted prunes
water – 1 cup, boiling

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Instructions

Rinse the pork loin and pat dry.
Combine the garlic, marjoram, olive oil, a large pinch of salt, and several grinds of pepper in a small bowl. Rub the mixture all over the pork loin, including the inside of the pocket, and let sit for 1 hour at room temperature (or refrigerate overnight, covered).
Place the prunes in a mixing bowl and pour the boiling water over them (if the water doesn’t cover them, add more). Let sit for 30 minutes, and then drain, reserving the prune-infused water.
When you are ready to start cooking, insert the prunes into the loin pocket, as many as will fit, reserving the rest. Tie up the loin with butcher string in three or four places, just enough so the roast holds together and the prunes stay put.
In a medium Dutch oven just large enough to hold the loin, brown the meat on all sides over medium-high heat. Pour the prune soaking liquid around the meat and scatter any remaining prunes alongside. Cover, bring to a simmer, and continue simmering over low heat until tender and a meat thermometer registers at least 145F, about 45 minutes to an hour, turning and basting with the pan juices periodically. (If the meat looks too dry, add 1/4 – 1/2 cup of water.)
When the roast is done, remove the meat from the pan and let sit for 10 minutes, tented with foil. Slice thickly and lay out on a platter. Drizzle the slices with a few spoonfuls of the pan juices, and pass the remainder in a sauceboat. Serve immediately.

Notes

Not included in Large Kitchen Box: Olive Oil, Salt & Pepper
Chef Tips: Add a few whole cloves of garlic, whole sprigs of marjoram, and bay leaves when you add the liquid to the meat. Remove or strain them before serving.
You can try making a tunnel cut, by cutting a slit down the center of the pork with a long, thin knife (like a meat carving knife) instead of making a slit down the side. That way you don’t have to tie up the meat before cooking.

“Pozole” a la Gringa

October 11, 2016 Filed Under: Meat Meals

Jessica says, “This is nothing like pozole. There’s no pozole in this. However, it is quite good.”

Excerpted from Everything I Want to Eat by Jessica Koslow Photography by Claire Cottrell, Jaime Beechum, Nacho Alegre

“Pozole” a la Gringa

Author: Jessica Koslow

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Ingredients

Scale

1 lb pork shoulder, cut into 2-inch pieces
Fine sea salt and freshly ground black pepper
1.5 cups shucked fresh beans, such as lima beans, black-eyed peas, or cranberry beans
2 tomatoes
5 cloves of garlic
1 bay leaf
1 small dried chile pepper
Extra-virgin olive oil
1/2 yellow onion, diced, plus 1/4 yellow onion
1 small poblano or bell pepper (stem and seeds removed), diced
1.5 tsp ground coriander
1 tsp ground cumin
2 allspice berries
6 whole black peppercorns
2.5 cups husked tomatillos, halved
1/4 bunch fresh cilantro, stemmed, plus more leaves for serving
1 lime, halved
fresh basil leaves & thinly sliced scallion (optional)

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Instructions

1- The day before you plan to cook (or an hour ahead of cooking), season the pork with 2 tsp salt and lots of black pepper. Cover and refrigerate 1 hour up to overnight.
2- Put the shucked beans in a large pot and cover with 2 inches of water. Cut one of the tomatoes in half, squeeze both halves over the pot, then drop them into the water. Smash 2 of the garlic cloves and add them along with the bay leaf, chile, and 1 tsp salt. Bring to a very gentle simmer. Cook until the beans are tender and creamy: 20 to 40 minutes. Taste and add a bit more salt, if needed.
3- Heat a large, heavy-bottomed pot over medium-high heat for 1 minute. Add enough oil to coat the bottom of the pot, then add half the seasoned pork and cook until nicely browned on one side. 2 to 3 minutes. Transfer the seared pork to a plate, then brown the other half and transfer it to the plate. Pour off all but about 2 tbsp of the fat in the pot.
4- Reduce the heat to medium-low. Add the diced onion, poblano or bell pepper, and 1/2 tsp salt, and cook stirring often, until the vegetables have softened, about 4 minutes. While the vegetables soften, thinly slice 2 of the garlic cloves. Once the onion and pepper are ready, add the garlic to the pot and let sizzle for 1 minute. Stir in the coriander, cumin, allspice, and peppercorns. Add the pork, the bean cooking liquid (save the beans for later), plus any additional water needed to cover the meat by 2 inches. Bring to a slow simmer, cover the pot partially, and cook until the meat is falling apart tender, about 2 hours.
5- Meanwhile, preheat the oven to 400F. Roast the tomatillos along with the remaining whole tomato, remaining 1 garlic clove, and 1/4 onion on a rimmed baking sheet until collapsed and browned, about 25 minutes. Puree everything plus the cilantro in a blender or food processor.
Once the pork is tender, stir in the tomatillo sauce and the cooked beans. Simmer gently, stirring every so often, until the flavors have mingled, about 15 minutes. Taste, adding salt and lime juice as needed.
6- Optional- Garnish with amaranth, cilantro, basil, scallion, lime, and/or diced raw onion.

Notes

Not Included in Large Kitchen Box: Sea Salt, Black Pepper, Bay Leaf, Chile Pepper, Olive OIl, Ground Coriander, Ground Cumin, Allspice Berries, Peppercorns, basil, amaranth
Not Included in Small Box: Sea Salt, Black Pepper, Bay Leaf, Chile Pepper, Olive OIl, Ground Coriander, Ground Cumin, Allspice Berries, Peppercorns, basil, amaranth, scallion

Chicken Kofte on Rosemary Sprigs with Garlic Schmear & Cabbage Kumquat Salad

October 11, 2016 Filed Under: Meat Meals

If you’ve lived in Los Angeles anytime in the past thirty years, you’ve probably been to Zankou Chicken and eaten their revelatory garlicky white sauce. While they do serve shawarma and kabobs, I never stray from my usual order of the meal combo of roast chicken with a side of cabbage salad, and extra white sauce. True love is when two people can eat that sauce within three feet of each other, inspired by those flavors. I came up with this dish, an homage to Zankou. Sqrl-ified.

Excerpted from Everything I Want to Eat by Jessica Koslow Photography by Claire Cottrell, Jaime Beechum, Nacho Alegre

Chicken Kofte on Rosemary Sprigs with Garlic Schmear & Cabbage Kumquat Salad

Author: Jessica Koslow

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Ingredients

Scale

For the Garlic Schmear
1 head of garlic cloves
3/4 tsp sea salt
3 TB fresh lemon juice
2/3 cup non-GMO canola oil
For the Cabbage Kumquat Salad
5 kumquats (or 1 tangerine)
1.5 TB fresh lemon juice
30 ml extra-virgin olive oil
1/2 tsp dried oregano
fine sea salt
1/4 green cabbage
1/8 cup loosely packed fresh mint leaves, thinly sliced (optional)
For the Chicken Kofte
1 lb ground chicken
1/8 cup red wine
1 small roasted red pepper, finely chopped (to make roasted peppers, see below)
2 small springs fresh thyme, stemmed (optional)
1.5 cloves garlic, minced
1/4 tsp chile powder
1/4 tsp smoked paprika
1/8 tsp freshly ground black pepper
1 tsp fine sea salt
6 thick fresh rosemary sprigs, leaves stripped from bottom 2/3rds of each
1 TB olive oil, plus more as needed

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Instructions

Make the Garlic Schmear
In the bowl of a food processor fitted with a metal blade, combine the garlic, salt, lemon juice, and 3 tablespoons of water. Puree until very finely chopped, stopping to scrape down the sides of the bowl as needed. With the motor running, gradually pour in the oil, drop by drop at first, and then, in a very thin stream. How slowly can you go? Let the blade spin for a little while and take your time, up to 10 minutes of it. Emulsification plus patience create this magic fluffy schmear. There will be more garlic schmear than you’ll need for 3-4 servings. Fortunately, leftover schmear can be stored in an airtight container in the refrigerator for several weeks.

Make the cabbage kumquat salad

Cut the kumquats in half at their waists. Roll each half away from you, pressing gently to squeeze out the seeds. (If you’re using a tangerine instead, peel the tangerine and reserve a 1 inch strip of peel. Coarsely chop the tangerine and remove the seeds. Use the tangerine flesh and 1 inch of the peel.) In the bowl of a blender or a food processor, combine the kumquat pieces, lemon juice, oil, oregano, and 1/4 tsp salt. Puree until smooth.
Cut out the core of the cabbage. Slice the cabbage as thinly as possible. In a large bowl toss the cabbage with the mint (optional) and most of the kumquat (or tangerine) dressing. Taste and add more salt or dressing as needed.

Make the Chicken Kofte

In a bowl, combine the chicken, wine, roasted peppers, thyme, garlic, chile powder, paprika, black pepper, and salt. Mix well. Mold the mixture evenly around the rosemary sprigs to form cylinders, using about 2.5 ounces for each.
Heat the oil in a large skillet over medium-high heat. Lay as many chicken skewers as will fit in a single layer in the pan and sear them until browned on all sides, about 4 minutes total. Transfer to a rimmed baking sheet. Repeat the searing process, adding oil as needed, until you’ve browned all the kofte. Roast in the oven until the center of each one is just cooked through, about 5 minutes.
To serve, spread some garlic schmear on six plates. Divide the cabbage kumquat salad among the plates, piling it atop the schmear, then lay two kofte skewers next to each salad.
Serve with a bowl of buttered rice.

Notes

Not Included in the Box: Sea Salt, Canola Oil, EVOO, Dried Oregano, Red Wine, Chile powder, Smoked Paprika, fresh thyme (optional), fresh mint (optional, included in Large boxes only).

Chef Tip

To Make Roasted Red Peppers: Heat the oven to 450. Toss your whole red peppers with 1 tsp of oil and place on a heavy baking sheet. Roast in the oven for 15-20 minutes until soft and slightly charred. Place in a bowl and cover for 15 minutes. Uncover and rub the skins off with your hands.

Grilled Sausage, Poached Eggs, & Hasselback Potatoes with Pistachio Pesto

September 1, 2016 Filed Under: Meat Meals

Excerpted from The San Luis Obispo Farmers’ Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California by Kendra Aronson, copyright © 2015, self-published by Kendra Aronson Creative Studio. Photography copyright © 2015 by Kendra Aronson.

Grilled Sausage, Poached Eggs, & Hasselback Potatoes with Pistachio Pesto

Author: Kendra Aronson

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Description

Hunker down with this hefty breakfast of champions: grilled sausage, farm fresh eggs, visually-striking Hasselback potatoes, and a dangerously delicious pesto.

Ingredients

Scale

POTATOES, SAUSAGE, & EGGS
fingerling potatoes
butter
olive oil
salt and pepper
raw sausage links
eggs
Quantities dependent upon servings you wish to make.
PISTACHIO PESTO
⅓ cup spicy roasted pistachios
⅓ cup hard sheep’s milk cheese (or other hard cheese)
2 cups fresh basil leaves
5 cloves of garlic
½ cup olive oil
salt and pepper

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Instructions

POTATOES, SAUSAGE, & EGGS
Preheat oven to 425°F.
To achieve potatoes that are crispy on the outside yet tender on the inside—a winning combo—try the Hasselback method. Cut slits in each potato while still maintaining a connection at the bottom. Place into a cast iron skillet, drizzle with olive oil and dabs of butter, and season with salt and pepper. Roast in the oven for 35–45 minutes until crispy and tender.
For the sausage, cook over medium-high heat in a grill pan until browned, about 5 minutes, turning links often. Cover for 12 minutes or until cooked through.
Prepare the eggs to your liking: poached, fried, sunny side up, or scrambled.
PISTACHIO PESTO
In a food processor, combine the pistachios, cheese, basil, and garlic. Pulse until combined into a paste. Blend together and slowly drizzle in oil as it forms into a smooth sauce. Taste for seasoning; adjust accordingly with salt and pepper.
—
Plate the potatoes, sausage, and egg. Douse with pesto and chow down.

Notes

Not Included in Large Real Food Box: Butter (included in 3-5 boxes), Olive OIl, Salt, Pepper,

Whole Roasted Chicken and Blackened Brussel Sprouts

September 1, 2016 Filed Under: Meat Meals

Whole Roasted Chicken and Blackened Brussel Sprouts

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Description

“If there was ever a single ingredient that I felt deserved a consistent spot on our menu, it was local chicken. Chicken is cheap, underappreciated, and underutilized by most Americans. People assume it can’t be spectacular. Game on!” Jensen Lorenzen

These Brussels sprouts sure do pack a punch! Between the garlicky aïoli, vibrant lemon juice, and salty bacon, you will always have a hankering to make this easy comfort dish.

Ingredients

Scale

For the Chicken

whole chicken
salt
buttermilk
water
8 oz. unsalted butter
8 oz. canola

For the Brussels

BRUSSELS
1 lb. Brussels sprouts (similar size)
3–4 strips of bacon, chopped (opt)
1 T olive oil
1 Meyer lemon
splash of white wine
5–6 cloves of garlic, minced
AÏOLI
soft butter
mayonnaise
Meyer lemon juice
garlic salt
garlic cloves

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Instructions

CHICKEN
Make a brine based on the weight of the whole chicken with the following ratios: 2% kosher salt, 2% buttermilk, 96% water. Submerge the whole chicken in the brine; refrigerate for 24 hours. Once brined, allow chicken to air-dry in the refrigerator for 1-2 days on a wire rack.
Preheat oven to 475°F.
Place the chicken on a wire rack in a roasting pan. Roast for 40 minutes, basting and rotating every 20 minutes. Tip from Chef Jensen (p. 152): “The quantity of the baste is pretty arbitrary. You just need enough to baste the chicken a few times, the drippings from the chicken will also add to the amount, use approximately 8 ounces of melted butter and 8 ounces of canola. Basically you are just making a butter based baste with the heat resilience of canola. This keeps the butter solids from burning too quickly, without having to clarify the butter, plus the little bits of caramelized fat solids from the butter are tasty!”
Reduce oven temperature to 350°F and finish roasting, approximately 20–30 minutes. The probe thermometer should read 145–150°F at the thickest part of the breast. Allow chicken to rest in a warm area for at least a half hour prior to portioning.
BRUSSELS
Clean, trim, and wash the Brussels sprouts. Cut them in half—this way the garlic and lemon juice can get into all the folds. Steam for 5–7 min so they cook half way through. Next, heat up a skillet to medium heat. Once heated, drizzle olive oil twice around the skillet. Add the steamed Brussels and raw chopped bacon. With one half of the Meyer lemon, slice into thin coins, remove the seeds, and add the slices to the skillet. With the other half of the lemon, squeeze the juice all around the skillet coating the Brussels and bacon.
It takes around 10 minutes for the Brussels and lemons to caramelize. When they are a deep dark caramelized brown and the skillet has all that good stuff sticking to it, add a couple splashes of white wine to deglaze the skillet. Add the garlic. Only sauté for 1–2 minutes to avoid burning the garlic. Plate and serve with aïoli.
AÏOLI
In a food processor, combine equal parts of soft butter and mayo—make as much as you’d like. Add the juice from half of a Meyer lemon, add a couple dashes of garlic salt, and a couple cloves of garlic. Pulse a few times, season to taste, and serve on the side.

Notes

Roasted Chicken Recipe contributed by Jensen Lorenzen, formerly the Chef of The Cass House Inn & Restauran and currently the Owner of The Larder Meat Co.
Blackened Brussel Sprouts Recipe contributed by Jessica Newell of Pepper Creek Family Farms
in Arroyo Grande
Not Included in Large Real Food Box: Buttermilk, Butter (included in 3-5 size boxes), Canola, Bacon (opt), White Wine, Mayonnaise, Garlic Salt

Santa-Maria Style Tri Tip & Pinquito Beans

September 1, 2016 Filed Under: Meat Meals

Santa-Maria Style Trip Tip

Author: RECIPE CONTRIBUTED BY Matt Pearce from Old SLO BBQ San Luis Obispo, CA

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Description

The tri-tip, the tri-tip, the tri-tip! That’s one thing the locals, current Cal Poly students, university alumni, and tourists can all agree on: SLO has the best tri-tip on the Central Coast. ¡Viva la tri-tip!

Ingredients

Scale

TRI-TIP
tri-tip roast
salt
black pepper
granulated garlic
GARLIC BREAD
1 stick salted butter
garlic
salt
baguette
PICO DE GALLO SALSA
5 lbs. beefsteak tomatoes (or your favorite variety)
1 whole white onion, finely chopped
1 bunch cilantro, chopped
5 cloves fresh garlic, finely minced
1 whole jalapeno, finely chopped (more or less to desired heat)
2 limes, juiced (to taste)
1 T salt (to taste)
1 t. pepper
1 t. granulated garlic
½ t. ground cumin
½ t. chili powder
½ t. Mexican oregano

for the Pinquito Beans

PINQUITO BEANS
1 pound pinquito beans
1 strip bacon, diced (optional)
½ cup ham, diced (optional)
1 clove garlic, minced
¾ cup tomato puree
red chile sauce (to taste)
1 tablespoon dry mustard
1 teaspoon salt
1 tablespoon sugar

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Instructions

TRI-TIP
Start with an untrimmed tri-tip roast, the highest quality you can find. Trim off all the connective tissue you can see and trim off the fat to ¼ inch thick across the back of the tri tip. Season generously with salt, coarse ground black pepper, and granulated garlic.
Grill over medium-high heat, turning every 5-10 minutes, until the internal temperature of the roast is 135°F, usually about 10-15 minutes per pound of meat. Remove from heat and let the tri-tip rest for at least 10 minutes in a shallow pan to absorb any juices. Cut the tri-tip across the grain in slices ¼ inch or thinner.
GARLIC BREAD
Place a small pot on the grill and melt a stick of salted butter. Grill a split French or sourdough baguette until crunchy and golden brown. Brush butter on the bread and sprinkle with a small amount of garlic salt. Enjoy the tri-tip with chunks of grilled garlic bread.
PICO DE GALLO SALSA
Santa Maria-style tri-tip is most authentically served with fresh Pico de Gallo salsa. Try making your own Pico at home with this easy recipe: Chop tomatoes into a small dice…combine all other ingredients. Mix well and enjoy!
PINQUITO BEANS
Place the dry beans in a strainer and remove any stones. Then rinse beans and place them in a pot, fill with water and allow beans to soak overnight. Drain beans and put fresh water back in pot with beans. Simmer for 2 hours or until tender.
Saute bacon and ham until lightly browned (opt). Add garlic, sauté 1 to 2 minutes longer. Add tomato puree, chile sauce, sugar, mustard and salt.
Drain most of liquid off beans and stir in sauce. Simmer for half hour more. Keep warm until ready to serve.

Notes

Not Included in Large Real Food Box: Salt, Pepper, Butter (included in 3-5 size boxes), Granulated Garlic, Cumin, Chili Powder, Mexican Oregano, Baguette, 1 strip bacon, diced (optional)
½ cup ham, diced (optional), tomato puree, red chile sauce, dry mustard, sugar

Beef & Corn Guacamole Tostadas

August 29, 2016 Filed Under: Meat Meals, Recipes

Beef & Corn Guacamole Tostadas

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Ingredients

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1 tablespoon butter
½ cup corn — or baby corn chopped into a bite-size pieces
⅛ plus ¼ teaspoon sea salt, divided
18 plus ¼ teaspoon pepper, divided
2 avocados
4 teaspoons (20 ml) fresh lemon juice
⅓ cup (60g) seeded and small diced tomatoes
¼ cup finely diced red onion
Tortilla shells
1 teaspoon minced garlic
1 pack of ground beef

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Instructions

Preheat the oven to 350F. While the oven is preheating, put the butter on a small-size baking tray and place in the oven for 2 to 4 minutes to melt.
Once the butter is melted, remove the tray and place the corn on it. Sprinkle with ⅛ teaspoon of the sea salt and ⅛ teaspoon of the pepper and toss with a spatula to combine. Roast for 25 minutes (less if using baby corn), tossing once halfway through, until the corn is browned. Meanwhile, saute your pack of ground beef. When cooked, set aside the corn to cool while prepping the remaining ingredients.
Peel and dice the avocados and combine in a small-size bowl with the lemon juice. Mash with a fork or potato masher, leaving the mixture slightly chunky. Add the tomatoes, red onion, garlic, remaining ¼ teaspoon sea salt, and remaining ¼ teaspoon pepper. Toss with a fork to combine, then fold in the roasted and cooled corn. Serve immediately with tortilla shells and a layer of ground beef.

Pulled Pork Tacos and Guacamole

August 4, 2016 Filed Under: Meat Meals