Narrative Food

Gifts that Give Back

Soups, Salads and Sides

Resonant Valley Recipes inspired by José Montoya

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 

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

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

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.

 

 

 

Summery Stone Fruit Salad

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Summery Stone Fruit Salad

  • Author: Holly Sheppard, founder of Brooklyn-based Fig and Pig catering company
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Description

This is a simple salad that will impress your guests and embodies all things summer.. Romaine, Little Gem or Boston lettuce all hold up well and the stone fruit can easily be substituted. Fresh apricots, cherries, plums, are all delicious additions or substitutions.

Ingredients

Scale
  • FOR THE DRESSING
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 shallot, minced
  • 1/2 teaspoon fresh thyme
  • 1 teaspoon honey or sugar
  • 3/4 cup canola oil
  • Salt and Pepper, to taste
  • FOR THE SALAD
  • 1 head Romaine
  • 3 peaches, peeled, pitted and cut into 1/8s
  • 1 cup of cherries (two handfuls), pitted and halved
  • 1 ball of burrata
  • 6 large leaves of fresh mint, coarsely chopped

Instructions

  1. Remove the burrata from the refrigerator thirty minutes prior to serving the salad.
  2. In a medium bowl, place mustard, vinegar, shallot, thyme, honey, and canola oil. Whisk until thoroughly combined. Add salt and pepper to taste.
  3. In a large salad bowl, place the torn lettuce leaves, sliced peaches, and cherries. Pour the dressing over the salad ingredients and gently toss with your hands or serving spoons until the ingredients are covered and the dressing is evenly distributed. Arrange the salad on a large platter or in a large shallow serving bowl. Place the burrata in the middle of the platter, and sprinkle the mint over the salad.
  4. To serve, cut the burrata in quarters and divide the salad among four plates.

Nutrition

  • Serving Size: 4

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Warm Mushroom and Charred Onion Salad

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Warm Mushroom and Charred Onion Salad

  • Author: Fat Rice Chicago
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Description

James Beard Award winner chef Abraham Conlon, of Fat Rice Chicago, cooks a variety of meaty wild mushrooms with Madeira, garlic and lemon juice, then combines them with charred onions for a luscious and tangy dish. If you can’t get spring onions, use a combination of small shallots and scallions.

Ingredients

Scale
  • 1 large shallot, thinly sliced + diced
  • Mushrooms, your portion (1 1/4 lb)
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon minced garlic
  • Kosher salt and pepper
  • 1/2 cup Madeira
  • 2 tablespoons fresh lemon juice
  • 2 ounces arugula

Instructions

  1. Set a very large skillet over moderately high heat until smoking. Add the onion bulbs cut side down and cook until lightly charred, about 4 minutes; transfer to a plate. Add the mushrooms and olive oil to the skillet and cook, stirring occasionally, until lightly browned, 7 minutes.
  2. Add the onion bulbs, garlic and a pinch each of salt and pepper to the skillet. Add the Madeira and cook, stirring, until the mushrooms and onions are tender, about 5 minutes. Stir in the lemon juice and onion tops. Transfer to a serving bowl. Fold in the arugula and season with salt and pepper, and serve.

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Radish, Escarole, and Blood Orange Salad

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Radish, Escarole, and Blood Orange Salad

  • Author: Danielle Goldstein
Print Recipe

Ingredients

Scale
  • SALAD
  • Your portion escarole, washed and torn
  • 4 radishes, sliced into rounds
  • 2 blood oranges, peeled and cut into chunks
  • 2 hard boiled eggs, cut into wedges
  • 1 avocado- sliced (optional)
  • DRESSING
  • 2 TBS white wine vinegar
  • 1 tsp honey
  • 2/3 cup extra virgin olive oil
  • 1 tsp minced garlic
  • 1 tsp minced marjoram
  • 1 tsp minced fresh ginger (opt)
  • Salt and black pepper to taste

Instructions

  1. In a large bowl combine your salad ingredients.
  2. In a mason jar shake together your dressing ingredients.
  3. Serve on a cold winter’s night. Crisp, fresh, and satisfying.

Notes

  • Not Included in the Box: avocado (optional), vinegar, honey, fresh ginger, olive oil, salt, pepper

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Ottolenghi Inspired Marinated Sunchokes

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Ottolenghi Inspired Marinated Sunchokes

  • Author: Danielle Goldstein
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Ingredients

Scale
  • 1 lb sunchokes, peeled and cut lengthwise into wedges
  • 3 TBS freshly squeezed lemon juice
  • 1 larger red onion, sliced
  • 12 large cloves garlic, sliced thin
  • 1/2 a medium lemon, halved lengthwise and then very thinly sliced
  • 1 tsp saffron threads, crushed (opt.)
  • 3 1/2 tbsp olive oil
  • 1 tbsp pink peppercorns, lightly crushed
  • 1 cup parsley leaves, chopped
  • 1 head radicchio, washed and sliced thin
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. 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.
  2. Place the Jerusalem artichokes and all the remaining ingredients, 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.

Notes

  • Not Included in the Box: saffron, olive oil, pink peppercorns, salt, pepper
  • Chef Tip: Enjoy cold as a salad, or heat gently in a pan and serve warm as a side dish.

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Parsnip, Celery Root, and Ginger Soup

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Parsnip, Celery Root, and Ginger Soup

  • Author: Danielle Goldstein
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Description

The beauty of this soup is that you can make it completely vegan, with olive oil and no cream, and it will still be rich and creamy.

Ingredients

Scale
  • 2 TBS butter, ghee, or olive oil
  • 1 onion, peeled and diced
  • 1 inch piece of ginger, peeled and rough chopped
  • 1 apple, peeled, cored, and chopped
  • 4–6 parsnips, peeled and rough chopped
  • 1 cup celery root, peeled and rough chopped
  • 1 waxy potato (such as yukon gold or red potatoes), peeled and rough chopped
  • 4–6 cups filtered water or vegetable stock
  • 1/2 cup cream (optional)
  • Salt and black pepper to taste
  • 1 apple, peeled and grated
  • 1 TBS chopped parsley
  • Juice of 1/4 of a lemon

Instructions

  1. 1- In a soup pot, heat the butter, ghee, or oil on medium low heat. Add the onion, ginger, and apple, stir them around, and let them cook until they soften up, about 8-10 minutes.
  2. 2- Add the parsnips, celery root, and potato, along with the water or stock. Let the soup bubble and simmer 30- 40 minutes.
  3. 3- Use an immersion blender (if you have one), to carefully puree the soup. Otherwise, you could put it in a regular blender, in several batches, covering the blender with a towel so you don’t get spattered with hot soup.
  4. 4- Put the pureed soup back on the stove and adjust the salt and pepper. You can finish it with a little cream if you have some, but it should have a nice creaminess from the parsnips. In a little bowl, mix the grated apple and chopped parsley with some lemon juice and use it to top each portion of piping hot soup.

Notes

  • Not included in the Box: Ghee or olive oil (opt), vegetable stock (opt), cream (opt), salt.
  • Chef’s Tip: If you have any pastry scraps left from the root vegetable quiche, you can cut them into strips, paint them with olive oil or cream, and sprinkle them with sea salt and black pepper. Then bake them at 400F for about 5 minutes, and use these savory crispy delights to garnish your soup.

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Beet and Orange Salad with Spinach, Shaved Fennel, and Green Beans

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Beet and Orange Salad with Spinach, Shaved Fennel, and Green Beans

  • Author: Danielle Goldstein
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Description

A variation of this recipe was one of the most popular menu items at my restaurant.

Ingredients

Scale
  • 2 beets
  • 2–3 oranges, peeled
  • 1 cup spinach, washed, dried and cut into shreds
  • 1 head fennel
  • 1 cup green beans
  • 1/4 cup champagne vinegar
  • 1 TBS dijon mustard
  • 1 garlic clove, minced
  • 1 tsp honey
  • 3/4 cup walnut oil or olive oil
  • salt and pepper to taste

Instructions

  1. 1- Place the beets in a pot and cover with cold water. On the stovetop, bring them up to a boil, reduce the heat to a simmer, and simmer 30-35 minutes until a knife slides in and out easily. When they are tender but not mushy, use a slotted spoon to remove them to a plate and let them cool for about 15 minutes while you prep the rest of the salad.
  2. 2- For the salad, cut the peeled oranges into circles about 1/2 inch thick and set aside. Cut the core out of the fennel root and shave it very thin on a mandoline or with a knife. Wash the green beans and chop them into 1/4 inch pieces and set aside.
  3. 3- Make the vinaigrette by whisking the champagne vinegar, mustard, garlic, and honey in a bowl. Slowly whisk in the oil until you have a nice thick dressing. Add salt and pepper to taste.
  4. 4- When the beets have cooled a bit, use a paper towel to rub off all of the skin, retaining their nice round shape. Cut them into 1/2 inch rounds.
  5. 5- On 4 plates, alternately lay down a beet circle, orange circle, etc until you have used all of the beets and oranges. Mix the spinach, fennel, and green beans in a bowl with some of the dressing and place this mix next to the beets/oranges on each plate. Drizzle some more dressing over the beets and oranges, and some salt and pepper if you please. A striking salad that will impress your guests!

Notes

  • Not included in the box: Champagne vinegar, mustard, honey, oil, salt
  • Chef’s Tips: You could add toasted walnuts and goat cheese to this salad for some extra wow factor.

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Potato Latkes with Apple-Pear Sauce

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Potato Latkes with Apple Pear Sauce

  • Author: Danielle Goldstein
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Description

What better way to usher in December than with these irresistible, crispy little gems.

Ingredients

Scale

Apple Pear Sauce

  • 2 apples, peeled, cored, and diced
  • 2 pears, peeled, cored, and diced
  • 3 TBS granulated sugar
  • 1/4 cup water
  • 1 stick of cinnamon (optional)

Potato Latkes

  • 2 lb potatoes, peeled
  • 1 brown or yellow onion, peeled
  • 1 TBS kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 egg
  • 2 TBS flour, matzoh meal, or rice flour
  • about 1 cup of grapeseed, avocado, or olive oil- for frying

Instructions

  1. 1- To make the apple pear sauce, combine the ingredients in a small pot and simmer on low heat 30 minutes, stirring occasionally. Remove the cinnamon stick at the end, if you used one.
  2. 2- For the latkes: Using a large box grater, grate the peeled potatoes into a bowl. Grate the onion into the same bowl, and try not to cry. Add the kosher salt, and use your hands to mix well.
  3. 3- In a separate large bowl, beat the egg. Working with a big handful of potato-onion mixture at a time, squeeze out as much liquid as possible. Transfer each squeezed handful into the bowl with the egg. Once all of the potato-onion mixture is in the bowl with the egg, add the black pepper and the matzoh meal, flour, or rice flour, and mix well with a fork.
  4. 4- In a large frying pan, heat the oil on medium. While it heats up, form the potato mixture into patties about 2 1/2 inches in diameter with your hands. You can put these on a baking sheet until you’re ready to fry them.
  5. 5- Fry up the latkes in the hot oil, about 3 minutes per side. Drain well on paper towels and serve hot, with the apple pear sauce.

Notes

  • Not Included in the Box: Cinnamon stick (opt.), kosher salt, matzoh meal, flour, or rice flour, oil for frying

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Sweet Potato and Potato Galette

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Sweet Potato and Potato Galette

  • Author: Danielle Goldstein
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Ingredients

Scale
  • 2 lbs waxy potatoes, peeled and sliced into rounds 1/4 inch thick
  • 2 lbs sweet potatoes, peeled and sliced into rounds 1/4 inch thick
  • 1 tsp each chopped sage, rosemary, and parsley
  • 2 egg whites, beaten
  • 1 TBS olive oil
  • salt and black pepper to taste

Instructions

  1. 1- Preheat your oven to 450F. Put the waxy potato rounds in a saucepan and add enough water to cover by 1 inch. Bring to a simmer and simmer until tender but still holding their shape, a small knife should slide in and out easily. Do the same for the sweet potato rounds, in a separate pan. Drain all the cooked rounds well and season them with salt and black pepper.
  2. 2- Oil the bottom of a large baking sheet. Shingle the potatoes and sweet potatoes on the baking sheet, overlapping and alternating colors. Generously brush the egg whites on all of the potatoes, and then sprinkle with the chopped herbs.
  3. 3- Bake the galette at 450 F for 5-7 minutes, then cut into squares and serve.

Notes

  • Chef Tip- you can use purple sweet potatoes too, if you have some!

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Persimmon and Creepy Cheese Caprese

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Persimmon and Creepy Cheese Caprese

  • Author: Danielle Goldstein
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Description

I love to use persimmons instead of tomatoes in the fall. The flavor is superb in salads, and their orange color is great for Halloween!

Ingredients

Scale
  • 3–4 ripe fuyu persimmons
  • Your portion of purple haze cheese
  • About 20 leaves of basil, torn in half if large
  • 1 TBS balsamic vinegar
  • 2 TBS good quality extra virgin olive oil
  • 1/4 tsp coarse salt such as maldon, smoked salt, or kosher salt
  • 1/8 tsp coarsely ground black pepper

Instructions

  1. Slice the persimmons into rounds 1/4 inch thick. Slice the cheese 1/8-1/4 inch thick as well.
  2. On a serving plate, layer the persimmon slices, cheese slices, and basil leaves alternately.
  3. Sprinkle the salad with balsamic vinegar, extra virgin olive oil, coarse salt, and coarsely ground black pepper.

Notes

  • Not included in the Box: extra virgin olive oil, balsamic vinegar, coarse salt, coarsely ground black pepper

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Autumn Vegetarian Minestrone

Filed Under: Recipes, Soups, Salads and Sides, Vegetarian Meals

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Autumn Vegetarian Minestrone

  • Author: Danielle Goldstein
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Ingredients

Scale
  • Your portion of fresh beans, shelled
  • 1 sprig of rosemary
  • 2 tsp extra virgin olive oil
  • 1/2 an onion, chopped
  • 5 cloves garlic, chopped
  • 1 lb tomatoes, chopped
  • 1 cup winter squash or carrots, diced
  • 5 leaves of cabbage, cut into bite sized pieces
  • 1 small chunk of parmesan cheese with the rind (optional)
  • 1 cup small dried pasta such as orzo or ditalini (optional)

Instructions

  1. 1- Heat the olive oil in a pot over medium heat and add the onion and garlic. Cook 3-4 minutes or until they start to soften. Add the tomatoes, winter squash or carrots, cabbage, rosemary sprig, and the shelled beans. Add enough water to cover the ingredients by 3-4 inches. Add the chunk of parmesan with the rind, if you’re using it. Simmer the soup for 30-45 minutes, or until beans are tender and the flavors are melded.
  2. 2- Season the soup with salt and black pepper to taste. Remove the parmesan rind and the rosemary sprig. In a separate pot cook the pasta in 4 cups of boiling water for 6-8 minutes or until tender, then drain and salt the pasta. Add the pasta to the soup just before serving. Ladle the soup into bowls, and garnish the bowls of soup with additional black pepper and a few drops of olive oil.

Notes

  • Not Included in the Box: Olive oil, salt, black pepper, parmesan cheese (optional), small dried pasta (optional)

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A Toasty Autumn Pilaf

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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A Toasty Autumn Pilaf

  • Author: Danielle Goldstein
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Ingredients

Scale
  • 4 TBS butter
  • 2 cups orzo pasta
  • 1 tsp kosher salt
  • 1/8 tsp cayenne pepper
  • 1/8 tsp allspice
  • 1/4 tsp fresh thyme
  • 1/2 an onion, diced small
  • 1 cup corn kernels or squash, diced small
  • 2 red bell peppers, diced small
  • 3 carrots, diced small
  • 4 cloves garlic, diced
  • 2 1/4 cups vegetable stock
  • 1/4 cup parsley, chopped

Instructions

  1. 1- In a medium saucepot that has a well-fitting lid, melt the butter over medium heat. Add the orzo and stir over medium heat until slightly toasted, about 3-4 minutes.
  2. 2- Add all of the vegetables and spices. Continue to stir and cook another 4-5 minutes, until vegetables are soft and slightly golden.
  3. 3- Add the stock, cover, and simmer 10 minutes. Turn off the heat and let the pan sit another 5 minutes. Stir in the parsley with a fork.

Notes

  • Pair this with grilled tofu and grilled mushrooms, or any other protein you like.
  • Not included in the box: cayenne pepper, allspice, fresh thyme

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Gratin of Potatoes and Rutabagas with Smoked Mozzerella

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Gratin of Potatoes and Rutabagas with Smoked Mozzerella

  • Author: Danielle Goldstein
Print Recipe

Ingredients

Scale
  • 1 lb potatoes, sliced into thin rounds
  • 2 lb rutabagas sliced into thin rounds
  • 1 leek, sliced into thin half-circles
  • 4 cloves chopped garlic
  • 2 TBS chopped parsley
  • 2 TBS chopped thyme
  • 1/4 tsp ground nutmeg
  • 1 cup milk
  • 6 TBS butter
  • 1/2 cup smoked mozzerella, grated
  • Kosher salt and black pepper to taste

Instructions

  1. 1- Preheat oven to 375. Butter the bottom and sides of a 9 or 10 inch baking pan.
  2. 2- Layer in the pan slices of potatoes and rutabagas without too much stacking. Season the layer with salt and pepper, and sprinkle with some of the chopped leeks, chopped garlic, parsley, thyme, and nutmeg. Dot the layer with 1 or 2 TBS of butter, broken into pea-sized pieces. Layer on more potatoes and rutabagas and then sprinkle with the spices, aromatics, and butter again, repeating and ending with a layer of potatoes and rutabagas.
  3. 3- Press down on the gratin to compact it a bit. Dot the top with the remaining butter, sprinkle with the cheese, then pour the milk over the whole thing.
  4. 4- Cover with aluminum foil and bake for 40 minutes.
  5. 5- Uncover, increase the oven temperature to 450, and bake for another 10 minutes. Cut into squares and enjoy.

Notes

  • Not included in the box: Thyme, nutmeg, milk, salt, pepper

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My Dad’s Red Lentil Soup

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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My Dad’s Red Lentil Soup

  • Author: Damon Goldstein
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Description

My dad has always loved to cook. I remember strands of his handmade pasta hanging off the back of every chair when I was a kid. This is one of his recipes that everyone adores.

Ingredients

Scale
  • 4 TBS butter or coconut oil
  • 2 shallots, thinly sliced
  • 2 celery ribs, chopped small
  • 3 garlic cloves, chopped small
  • 1 TBS fresh ginger, chopped small
  • 1 TBS curry powder (not in box)
  • 1 cup red lentils
  • 1 quart veg stock or water (not in box)
  • 2 tomatoes, chopped small
  • 1 cup coconut milk
  • salt and pepper
  • 2 TBS parsley, chopped

Instructions

  1. 1- In a heavy pot or Dutch oven, melt the butter or coconut oil on medium heat. Add the thinly sliced shallots and cook about 5 minutes, until they begin to turn golden brown and the edges are getting crispy. Use a slotted spoon to remove half of them to a paper towel to drain, salt them, and reserve them for later.
  2. 2- Add the celery, garlic, ginger and curry powder to the pot and cook about 1 minute or until everything gets fragrant. Add the lentils, stock, and tomatoes, and simmer for about 30 minutes or until the lentils are very soft and breaking up.
  3. 3- Add the coconut milk and salt and pepper to taste, and cook about 10 more minutes or until all the flavors are blended together. Ladle into bowls and garnish with chopped parsley and the reserved crispy shallots.

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Liza Shaw’s Beans and Greens

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Liza Shaw’s Beans and Greens

  • Author: Liza Shaw
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Description

Chef Liza Shaw started as an intern at an Italian restaurant where I cooked. She was always saying she did not plan to become a chef, but after vaulting into success and fame with talent, heart, hard work, and positivity, I think she is satisfied with where her career has taken her.

Ingredients

Scale
  • 2 lbs large fresh shelling beans* (butterbeans/lima beans are great)
  • 1/4 cup kosher salt
  • 5 salt-packed anchovies (vegetarians can substitute with Bragg’s liquid aminos or 2 tsp extra salt)
  • 1 bunch escarole
  • 1 bunch chard, stems removed
  • 8 cloves garlic- 4 thinly sliced; 4 smashed
  • Grated zest of 2 lemons
  • 1–2 TBS red pepper flakes
  • 1/2 cup fresh bread crumbs (you can make these by whizzing some of your bread in the food processor, or having the kids tear up some of your bread into tiny pieces)
  • 3 fresh bay leaves
  • 1 TBS dried oregano
  • 1 1/4 cups plus 2 TBS olive oil
  • Lemon juice, to taste

Instructions

  1. 1. Shell the beans, put them in a large, heavy bottom pot and add cold water to cover by 2 inches. Bring to a boil over medium heat, then reduce the heat and simmer until the beans are tender, about 30 minutes. Remove them from the heat and stir in the ¼ cup kosher salt. Let the beans cool in their cooking liquid.
  2. 2. While the beans cook, put the anchovies in a bowl and cover with cold water. Let soak 30 minutes; pull the filets from the skeletons and drain on a paper towel-lined plate. Bring a large pot of water to a boil over high heat, and add a handful of salt. Fill a large bowl with ice water. Blanch the greens in the boiling water until they wilt but are still brilliant green, about 1 minute. Transfer the blanched greens to the bowl of ice water. Once cool, squeeze the water from the greens, then coarsely chop them, and transfer to a bowl. You can also use the thick center ribs from the chard: chop them into ¼-inch pieces and blanch them separately from the leaves because they take a bit more time.
  3. 3. Make the sofritto: In a small saucepan, combine ½ cup of the olive oil, the soaked anchovy filets, the sliced garlic and 2 tsp of the red pepper flakes. Heat over medium-low heat, using the back of a spoon to mash the anchovy filets. Cook, stirring occasionally, 5 minutes; the garlic should sizzle in the oil but not brown. Remove from the heat and stir in half of the lemon zest. Pour over the cooked greens and toss well to coat.
  4. 4. Wipe out the pan, then heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs and cook, stirring, until the breadcrumbs are golden brown and crunchy, 3 to 4 minutes. Remove from heat and transfer to a paper towel-lined plate. Season with a pinch of salt and set aside.
  5. 5. In a large pot over medium heat, heat the remaining ¾ cup olive oil. Add the smashed garlic, fresh bay leaves, dried oregano and 1 teaspoon of the red pepper flakes. Cook until aromatic, about 30 seconds, then increase the heat to high. Add half of the cooked beans and a ladleful of bean cooking liquid. Cook the beans, stirring, until the liquid has mostly evaporated, then add the remaining beans and another ladleful of bean cooking liquid. Cook, stirring, until the liquid looks creamy and emulsified; if the mixture is dry, add a bit more cooking liquid. The beans should be very saucy and the sauce should coat the beans; in total, you’ll probably use about half of the cooking liquid.
  6. 6. Reduce the heat to medium and stir in the remaining lemon zest. Taste the beans, seasoning them to taste with additional red pepper flakes or salt. Stir the cooked greens into the beans and cook, stirring, just until heated through. Taste again for seasoning, finishing with a squeeze of lemon juice.
  7. 7. Spoon the beans and greens into bowls, and garnish with some of the breadcrumbs.

Notes

  • * Small boxes get 1 lb of shelling beans, so you’ll need to cut the other ingredient amounts in half.

Chef Tips

  • You can make this recipe with dried butterbeans, also. You’ll need to soak dried beans overnight and increase the bean cooking time to 1 1/2- 2 hours.
  • If you have a lemon tree in your yard, add a few lemon leaves in step 5 along with the bay leaves.
  • If you have a handful of cherry tomatoes, cut them in half and add them in step 6 with the lemon zest.
  • Not Included In The Box: Kosher salt, red pepper flakes, fresh bay leaves, dried oregano, olive oil

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Veronica’s Roasted Beets and Fennel with Goat Cheese Crostini

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Veronica’s Roasted Beets and Fennel with Goat Cheese Crostini

  • Author: Veronica Belmonte
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Description

Veronica was my sous chef in the last restaurant I ran. When she made beets, they were so amazing that people would die! Well, not literally die. But only because they wanted to stick around to eat more of Veronica’s beets.

Ingredients

Scale

For the beets

  • 1–2 lb beets, washed
  • ½ head fennel
  • 1 shallot, peeled
  • 2 TBS walnut oil or olive oil (not in box)
  • 1 tsp salt and 1/2 tsp black pepper (not in box)
  • 1 lemon, washed and zested
  • handful of lemon thyme sprigs, washed
  • handful of fresh parsley sprigs, washed
  • 2 TBS water

For the crostini

  • 1/2 a loaf of French bread
  • 20–40 cloves of roasted garlic*
  • your portion of goat cheese
  • 1 TBS finely chopped chives

Instructions

  1. 1- Preheat the oven to 375F. Peel the beets. I like to put a sheet of foil, plastic wrap, or parchment paper on top of my cutting board before doing this to make cleanup a snap. Use a vegetable peeler to peel the beets, then cut each beet in half, then cut each half into 8-10 wedges.
  2. 2- Cut the fennel in half and you will see the core at the bottom that looks like a triangle. Cut this out and discard it, as well as the stems (although you can save the dark green fronds for garnish). Cut the fennel half into 8-10 wedges. Cut the shallot in half and also cut it into wedges. Grate the yellow lemon zest and set it aside for the crostini, then slice the lemon into rounds.
  3. 3- Put the vegetables in a baking dish with the lemon, lemon thyme, and parsley and toss them around with the oil, salt, and pepper. Add the water and cover tightly with aluminum foil. Roast for 30-40 minutes tightly covered, then remove the cover and roast for another 15 minutes. If you’re making this with the Chicken with 40 Cloves of Garlic, you can do them at the same time, in 2 different dishes.
  4. 4- Use tongs or a slotted spoon to put the roasted beets, fennel, and shallots onto a plate. Leave the liquid, roasted lemon, and roasted herbs behind. Garnish with the reserved fennel fronds and some fresh lemon thyme and parsley.
  5. 5- For the crostini, slice the bread into 1/2 inch thick slices. Rub with olive oil and toast in the 375 oven for 5-8 minutes. Meanwhile use a fork to mash up the roasted garlic with the goat cheese, reserved lemon zest, chives, and salt and pepper to taste. Spread the goat cheese mixture thickly onto the toasted bread, and serve with the beets.

Notes

  • *For the Roasted Garlic: If you have roasted garlic from the Chicken with 40 Cloves of Garlic, squeeze the garlic out of the skins and use a fork to mash it up. If you don’t, cut a whole head of garlic in half through all the cloves. Put both halves on a small piece of aluminum foil and sprinkle with 1 tsp olive oil. Wrap them in the foil and bake in the 375 oven for 40 minutes. Then squeeze the garlic out of the skins.

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Cauliflower “Couscous”

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Cauliflower “Couscous”

  • Author: Danielle Goldstein
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Description

This delightful, gluten free vegetarian side can accompany anything where you might normally use rice, pasta, or potatoes.

Ingredients

Scale
  • 1 head cauliflower, washed, cored, and broken into florets
  • 1/2 an onion, diced small
  • 4 garlic cloves, chopped
  • 4 TBS butter
  • 2 tsp lemon zest, grated
  • salt and black pepper to taste

Instructions

  1. Place the cauliflower in a food processor and pulse until small like
  2. couscous, but not pureed. You might need to pick out any large pieces and put those back into the food processor, and pulse those again. Melt the butter over low heat in a large saute pan. Add the onion and garlic, and cook on low heat until soft. Add the cauliflower couscous, cover, and cook over low heat around 5-7 minutes. The butter should generate enough steam to gently cook the couscous without browning it. Just before serving, stir in the lemon zest and season to taste with salt and black pepper.

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Tomato Soup with Polenta Croutons and Spiced Yogurt

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Tomato Soup with Polenta Croutons and Spiced Yogurt

  • Author: Danielle Goldstein
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Ingredients

Scale
  • SOUP-
  • 4 TBS butter
  • 1/2 an onion, coarsely chopped
  • 1 carrot, peeled and chopped
  • 1–2 parsnips, peeled and chopped
  • 4 cloves garlic, peeled and coarsely chopped
  • 2 teaspoons fresh thyme, minced
  • 2 TBS flour (optional)
  • 1 pound tomatoes, coarsely chopped
  • 3 cups vegetable stock or water
  • sea salt and coarsely ground black pepper
  • GARNISHES-
  • Leftover cooked polenta
  • 1 cup frying oil such as avocado oil
  • 4 tsps Greek yogurt
  • 1/4 tsp harissa paste (if you have some), or a large pinch cayenne pepper
  • sea salt

Instructions

  1. For the soup, melt the butter in a medium sized pot. Add the onion, carrot, parsnip, garlic, and thyme, stir and cook on medium low heat until the onions are translucent, about 5 minutes. My grandmother always added parsnips to her soup for both their thickening ability and their wonderful flavor. If you are not going to use flour in this soup, add an extra chopped parsnip to do the trick. If you are using flour (as the French do), add it after the onions have become soft, then stir well and cook about 4 minutes. Now add the tomatoes and cook another 5 minutes or so, until the pieces start to soften. Add the stock (or water) and some salt and pepper to taste, and let the soup simmer 20 minutes, stirring occasionally. Now puree it in a blender or use an immersion blender. This soup should be as smooth as you can get it. Taste it again and adjust with salt and pepper. Sometimes a bit of sugar is needed if the tomatoes are acidic.
  2. For your polenta croutons, the leftover polenta should have firmed up in the refrigerator. Cut it into 1 inch cubes and dry them off with a paper towel. Fry them in hot oil on all sides for 2-3 minutes until they start to brown– careful, they might pop and sputter. Remove them to a paper towel.
  3. Mix the Greek yogurt with a bit of harissa paste or cayenne pepper and sea salt.
  4. Garnish the soup with swirls of spiced yogurt, and top with crispy polenta croutons.

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Tempura Avocado with Mango Salad

Filed Under: Soups, Salads and Sides, Vegetarian Meals

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Tempura Avocado with Mango Salad

  • Author: Danielle Goldstein
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Ingredients

Scale
  • 1/2 an onion, thin sliced
  • 1 cup water
  • 1 cup rice vinegar (or any kind except balsamic)
  • 1 cup granulated sugar
  • 1 TBS salt
  • 3/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup ice water
  • 1 avocado, peeled, pitted, and cut into about 12 wedges
  • Oil for frying such as avocado oil or canola oil
  • 2 limes- juiced
  • 2 TBS soy sauce
  • 2 TBS mayonaisse
  • 1 head lettuce, washed, dried, and torn
  • 1 mango, sliced into wedges
  • 1 fresh chile, thin sliced

Instructions

  1. 1- Make pickled onions for the salad- put the onion slices in a glass or stainless steel bowl and set aside. In a small pot, combine the water, vinegar, sugar, and salt and bring them to a boil. As soon as the mixture boils, pour it over the onions in the bowl and cover the bowl with plastic wrap. Let this sit while you make your salad, or you can store in the fridge for up to 1 month.
  2. 2- For the Tempura Avocado- Make a tempura batter in a large bowl by mixing together the flour, cornstarch, baking powder, and salt then whisk in the cold water quickly and until just barely combined. Leaving big lumps is good for tempura! You don’t want to overmix or the avocados won’t be crispy. Season your avocado wedges with salt and put them in the tempura batter. Heat at least 3 inches oil to 375 degrees. Take the avocado wedges out of the batter, one at a time, letting excess batter drip off, and put them in the oil. Fry about 3 minutes until golden. Remove with a slotted spoon to a plate lined with paper towels.
  3. 3- For the salad- Keep it simple so the avocado is the star. Make a dressing of lime juice, soy sauce, and mayonaisse. In a salad bowl gently mix the lettuce, mango, chile, and pickled onions (removed from the liquid) with some of the soy-mayo dressing. Top the salad with the tempura avocado.
  4. Serve with steamed rice.

Notes

  • Not included in Large Box- vinegar, sugar, salt, flour, cornstarch, baking powder, mayonaisse, soy sauce, frying oil

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Watermelon Gazpacho

Filed Under: Recipes, Soups, Salads and Sides, Vegetarian Meals

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Watermelon Gazpacho

  • Author: Danielle Goldstein
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Ingredients

Scale
  • 3 tomatoes, coarsely chopped
  • 2 cucumbers, coarsely chopped
  • 2 bell peppers, coarsely chopped
  • 1 small garlic clove, peeled
  • 1 watermelon, coarsely chopped, seeds removed (about 4–5 cups)
  • 1 fresh chile, coarsely chopped, seeds removed- optional
  • 1/3 cup parsley leaves
  • 2 green onions, coarsely chopped- reserve the chopped green part separately
  • 2 TBS sherry vinegar or red wine vinegar
  • 3 TBS extra virgin olive oil
  • Sea salt to taste
  • 1/4 cup toasted almonds

Instructions

  1. 1. Put all of the ingredients except for the almonds and the green part of the green onion in a blender.
  2. 2. Blend to your liking. I like my gazpacho coarsely blended so that you can see little pieces of the vegetables and get some texture. Blend further if you like it smooth.
  3. 3. Adjust with sea salt. Cold soups usually need more salt than hot soups.
  4. 4. Chill for at least an hour or overnight.
  5. 5. Pour into bowls or cups and garnish with the green part of the green onion and the toasted almonds.

Notes

  • Make it your own-
  • To make a thicker gazpacho, blend in 1/2 cup white bread, diced.
  • For a dazzling presentation, finely dice a bit of cucumbers, peppers, and tomatoes. Mix these with some chopped parsley, the toasted almonds, and the green parts of the green onions and use them to top the gazpacho.
  • Try swirling a little yogurt onto the top of each gazpacho.
  • Not Included in Large Box- Sherry vinegar or red wine vinegar, sea salt, olive oil.

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Mexican Rice

Filed Under: Recipes, Soups, Salads and Sides, Vegetarian Meals

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Simple Mexican Rice

  • Author: Danielle Goldstein
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Ingredients

Scale
  • 1 cup long grain rice
  • 2 TBS oil such as avocado or canola oil
  • 1 small onion, chopped approximately 1/4 inch pieces
  • 2 garlic cloves, finely chopped
  • 1/2 cup celery, chopped approximately 1/4 inch pieces
  • 1 fresh chile of any type, finely chopped (optional)
  • 1 tomato, chopped approximately 1/4 inch pieces
  • 1 1/2 cups water
  • 1 tsp salt
  • 2 TBS cilantro, chopped

Instructions

  1. 1. Put the rice in a bowl and cover it with warm water. Let it stand 20 minutes while you chop your ingredients. Then pour the rice into a strainer and let it dry for 5-10 minutes.
  2. 2. Heat the oil in a heavy pot on medium heat until it shimmers and heat radiates off it. Add the rice and cook, stirring, until rice turns golden brown and smells like popcorn.
  3. 3. Add the vegetables and cook on medium high heat, stirring constantly, for 10 minutes.
  4. 4. Add the water and salt and bring to a boil, then turn heat down so the liquid is at a simmer. Cook the rice, uncovered, on medium heat for 10-15 minutes without stirring. You should see little steam holes appear in the rice and most of the liquid should get absorbed.
  5. 5. Remove from heat, cover the pot, and let it rest for 10-15 more minutes.
  6. 6. Stir in the cilantro gently with a fork.

Notes

Make it your own

  • -add chopped mushrooms, corn, peas, scallions, chopped carrots, or vegetables of your choice in step 3!
  • -top with a little grated jack, cheddar, or queso fresco cheese if desired.

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