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Ayda’s Comfort Food Box

October 22, 2019 Filed Under: Recipes, Upcoming Box, Upcoming Recipes

Order Deadline: Noon, Tuesday, October 29th.

Click Here to Order Your Narrative Provisions Box for Delivery Sunday, November 3rd between 3-9PM*.

*Office Boxes are delivered Monday 11/4 during business hours.  

Our upcoming Narrative Provisions box is a favorite from the archives, curated by chef & food stylist Ayda Robana (previously of Om Sweet Mama). Her personal food narrative and recipes are informed by her North African roots, time spent growing up on the East Coast, her life here in Southern California and so much more.

BOX RECIPES 

  • Beef Mushroom Stroganoff & Garlicky Kale
  • Rigatoni with Tomato Sauce and Green Salad
  • Rosemary Grilled Lamb Chops with Honeyed Carrots & Quinoa Tabbouleh
  • Orange Roast Chicken with Moroccan Roasted Cauliflower
  • Market Veggie Frittata

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

Large Vegetarian Narrative Provisions Boxes include ingredients for Mushrooms & Garlicky Kale, Rigatoni with Tomato Sauce and Green Salad, Honeyed Carrots & Quinoa Tabbouleh, Moroccan Roasted Cauliflower as well as Market Veggie Frittata alongside additional staples and fruit.

Small Omnivore Narrative Provisions Boxes include ingredients for Beef Mushroom Stroganoff & Garlicky Kale and the Market Veggie Frittata as well as some fruit.

Small Vegetarian Narrative Provisions Boxes include ingredients Mushrooms & Garlicky Kale and the Market Veggie Frittata as well as some fruit.

Photo of Ayda courtesy of AydaRobana.com

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

 

 

Matthew’s Autumn Box

October 8, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, October 15th

ORDER YOUR CULINARY INSPIRATIONS BOX — DELIVERY 3-9PM SUNDAY 10/20

My name is Matthew Armistead; I am from Blackburn in the North West of England. I moved to Los Angeles 10 years ago with my family and work as a chef. I have been a chef for over 20 years and started cooking mainly because I love eating. Preparing food and sitting around the table spending time with family and friends has always been the most important and constant part of our daily life, and what bring us together as family, friends and community. I believe people who use Narrative Food will hold these same values and that home cooking, supporting local farmers/producers is crucial to addressing the environmental, health, and social issues that we face in our communities today.

The recipes I have put together are all dishes I would cook at home and have also been included on my menus at some time. The recipes aren’t too chefy, but a couple (the lamb and chicken) take a bit of time to cook. I try to have an afternoon when I cook and stock the fridge. There is nothing better than coming home and simply reheating a stew or soup that you have previously made, and that are also great for school lunch. You can feel confident your kids have good food – whether they choose to eat it or not is a different story.

The theme for the menus is autumn, but as with any menu writing, the starting point is always what is available. With the weather getting slightly cooler and the days shorter, it’s comforting to tuck into a stew or a warming soup and the salad leaves go to the hardier winter leaves such as escarole. I hope you enjoy the recipes, and can all spend time with your loved ones around the table.

Chicken Cacciatore
Roasted Carrots and Beets, Pumpkin or Kabocha Seeds, and Cilantro
Shakshuka with Breakfast Steak
Apple, Escarole, Blue Cheese, Celery Hearts, and Almond Salad
Dahl and Kabocha Soup
Cinnamon Spiced Lamb Shanks with Shelling Beans
Shackamaxon Beans

 

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 Roasted Carrots & Beets, the Apple & Escarole Salad, and the Dahl and Kabocha Squash, plus ingredients for 2-3 more meals of your own invention, and additional staples and fruit.

Small Omnivore Narrative Provisions Boxes include ingredients for the Shakshuka with Breakfast Steak and the Roasted Carrots & Beets and Apple & Escarole Salad.

Small Vegetarian Narrative Provisions Boxes include ingredients for the Roasted Carrots & Beets, the Apple & Escarole Salad, and the Dahl and Kabocha Squash.

To find out an exact list of ingredients coming in any of the Narrative Provisions or Produce boxes, place the box in your shopping cart, where you can then customize it, swapping out any unwanted items for other products in our marketplace. 

ORDER YOUR CULINARY INSPIRATIONS BOX — DELIVERY 3-9PM SUNDAY 10/20

Order Deadline: Noon, Tuesday, October 15th

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

  • Chicken Sausage and Sweet Potato Wedges with Lemongrass Crème Fraîche
  • Korean Short Ribs & Sauteed Veggies
  • Pappardelle w/ Pork Sugo
  • Barley & Pomegranate Salad with Roasted Winter Squash
  • Chard Omelettes & Green Salad

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

San Luis Obispo Farmers’ Market Cookbook Box

September 24, 2019 Filed Under: Past Boxes, Recipes

Order Deadline: Noon, Tuesday, October 1st 

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3–9PM SUNDAY, 10/6

ABOUT THIS BOX

San Luis Obispo (SLO) is home to 20 weekly farmers’ markets, creating a vibrant local food scene of rich cheeses, meats, fish, bread and produce. It’s also fertile ground for chefs, small-batch food makers, restaurateurs, and cookbook writers who come together to continue the creative journey of cooking. Narrative Food has curated an inspirational box for food lovers who want a simple meal experience to reflect the SLOcal bounty of both food and people coming together to create culinary magic.

Our farmers’ market hero in the SLOcal space is Kendra Aronson. She brings her unique voice to the kitchen. The writer and publisher of “San Luis Obispo Farmers’ Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California”, Aronson has compiled a collection of recipes, many by the folks in the community, to showcase the local ingredients that are in several signature dishes from Southern and Central California. The Santa Maria-style Tri-Tip with Pinquito beans, featured in our box and Aronson’s cookbook, is one such local specialty that puts pure heart and soul – and classic Central California flavor – onto your dinner plate.

WHY THIS BOX?

Who doesn’t want to support a food and farming community and culture that is this colorful, bountiful and delicious? When we share our cookbook secrets, we all grow that much closer to the beauty of local and less commercial, handmade and less machine manufactured, intimate and less impersonal. We support a local food economy with seasonal produce that’s best for our health and well-being. By enjoying this box, you may also feel inclined to explore Kendra’s glorious cookbook full of stunning stories and recipes — from Grilled Sausage, Poached Eggs, & Hasselblad Potatoes with Pistachio Pesto to Apple Tartlets.

WHAT’S INSIDE?

Autumn is here, and this box will put you in the midst of multiple colors and a change of palate. You’ll enjoy Brussel sprouts, butternut squash, leeks, mushrooms, tart green apples, and pomegranates. And arriving just in time for a delicious preparation of the classic tri-tip meal are pinquito beans, a cross between a pink bean and a small white bean. Once you’re on the path to mastering this dish, there is no turning back. This scrumptious Santa Maria BBQ standard will turn any dilettante in the kitchen into an avid chef with a prize-winning meal for the ages.

BOX RECIPES

  • Grilled Sausage, Eggs, Hasselblad Potatoes & Pesto
  • Whole Roasted Chicken with Blackened Brussel Sprouts
  • Santa-Maria Style Tri-Tip
  • Butternut Squash & Green Apple Soup
  • Mushroom & Leek Quiche
  • Taco Salad With Pinquito Beans
  • Brown Butter Spaetzle with Basil
  • Crispy Brussels Hash with Cloud Eggs

BOX DETAILS

Large Omnivore Narrative Provisions Boxes include ingredients for Grilled Sausage, Eggs, Hasselblad Potatoes & Pesto, Whole Roasted Chicken with Blackened Brussels Sprouts, Santa Maria Style Tri-Tip, Butternut Squash and Green Apple Soup, and Mushroom & Leek Quiche, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Boxes include ingredients for the Butternut Squash & Green Apple Soup, Mushroom & Leek Quiche, Taco Salad with Pinquito Beans, Brown Butter Spaetzle with Basil, and Crispy Brussels Hash with Cloud Eggs, plus additional staples and fruit.

Small Omnivore Narrative Provisions Boxes include ingredients for the Santa-Maria Tri-Tip and the Butternut Squash & Green Apple Soup, plus additional staples and fruit.

Small Vegetarian Narrative Provisions Boxes include ingredients for Butternut Squash & Green Apple Soup, and the Mushroom & Leek Quiche,  plus additional staples and fruit.

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3–9PM SUNDAY, 10/6

Order Deadline: Noon, Tuesday, October 1st 

#FoodNarrativeFriday with Amelia Saltsman

September 21, 2019 Filed Under: Recipes

Amelia Saltsman photo by Patricia Williams

Amelia Saltsman is one of our favorite cookbook authors and curator of this week’s Narrative Provisions box inspired by her tome The Seasonal Jewish Kitchen: A Fresh Take on Tradition.

ORDER YOUR NARRATIVE PROVISIONS BOX INSPIRED BY AMELIA SALTSMAN’S COOKBOOK “THE SEASONAL JEWISH: A FRESH TAKE ON TRADITION” — DELIVERY 3–9PM SUNDAY, 9/29

Order Deadline: Noon, Tuesday, September 24th

The following is a food memory that Amelia shared for #FoodNarrativeFriday.

My Defining Summer

When I was ten years old, my mother, my baby sister, and I spent the summer in Israel. It was my mother’s first visit back to her natal family since she left with my father eleven years prior for the United States. Not only was it my first visit to Israel, it was the first time I met my grandparents and most of my extended family. 

Those three months were packed with new and strange experiences, sights, aromas, and flavors. Until that moment, I had been a burger-loving kid who took baloney-and-miracle-whip sandwiches in her lunchbox and thought all cakes were frosted-two-layer and apple pie was very sweet and cinnamon-y. 

I had no way of knowing then that the summer of ’61 would be the formative moment in defining how I think about and cook food. Those childhood taste memories are as vivid today as if I just experienced them yesterday: Sweet butter (not salty margarine) and the yeasty scent of the crescent rolls my aunt picked up fresh every morning from the tiny bakeshop on the corner (vs mass-produced white bread); the scents of hay, mulch, and smoke in the avocado orchard at my family’s farm in the moshav where we grilled thin minute-steaks vibrant with pungent spice to stuff into pita; and watching in wonder as my Romanian grandmother stretched dough impossibly thin to encase a tart-sweet apple filling that she baked in a tabletop oven. And, no surprise here, I shopped with my grandmothers and aunts for fruits and vegetables at the shuk. 

One of my aunts would take me to a popular café in Tel Aviv that served “banana splits.” As I recall, they had neither bananas nor marshmallow crème and were not served in low-slung boats. What made the dessert memorable was the counterpoint of tart sorbets and vanilla and bitter chocolate ice creams. They were piled into tall glasses with a bit of fruit and toasted nuts and laced with raspberry and chocolate sauces. The combination may not sound unusual today, but to me back then, it was a sensory revolution. Today, whenever I cook or develop a new recipe—be it savory or sweet, I still always seek that same sense of contrasting flavors, textures, colors, and temperatures that make one’s taste buds sing.

ORDER YOUR NARRATIVE PROVISIONS BOX INSPIRED BY AMELIA SALTSMAN’S COOKBOOK “THE SEASONAL JEWISH: A FRESH TAKE ON TRADITION” — DELIVERY 3–9PM SUNDAY, 9/29

Order Deadline: Noon, Tuesday, September 24th



The Seasonal Jewish Kitchen Box

September 17, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, September 24th 

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3–9PM SUNDAY, 9/29

ABOUT THIS BOX

Amelia Saltsman is one of our all-time, most beloved cookbook writers. Her  tome, The Seasonal Jewish Kitchen, has become a Narrative Food favorite. When we read Amelia’s recipes, we feel as if we are side by side with her at the Santa Monica Farmer’s Market, with her in-depth knowledge of the Southern California seasons, climate and food cycles. We also love this book because the recipes are just so irresistible, making use of fresh fruit and vegetables alike in bright, colorful preparations that make our mouths water. For this box, we’ve selected a few favorite recipes. If you like them, we recommend Amelia’s cookbook for the holiday season. It has so many delicious ideas for holiday meals of every faith. 

Join Amelia for a Rosh Hashanah dinner at Lucques, September 29th. 

BOX RECIPES

  • Syrian Lemon Chicken Fricasee
  • Lamb, Butternut Squash, and Quince Tagine
  • Braised Beef With Semolina Dumplings
  • Roasted Brussels Sprouts with Pomegranate Molasses
  • Roasted Carrot & Sweet Potato Tzimmes and Hearty Autumn Slaw

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

Large Vegetarian Narrative Provisions Boxes includes ingredients for the Roasted Brussels Sprouts with Pomegranate Molasses, Hearty Autumn Slaw, and Roasted Carrot & Sweet Potato Tzimmes, plus ingredients for 2-3 more meals of your own invention, and additional staples and fruit.

Small Omnivore Narrative Provisions Boxes include ingredients for the Lamb, Butternut Squash, and Quince Tagine and the Roasted Carrot & Sweet Potato Tzimmes and Hearty Autumn Slaw.

Small Vegetarian Narrative Provisions Boxes include ingredients for the Roasted Brussels Sprouts with Pomegranate Juice, Hearty Autumn Slaw, and Roasted Carrot & Sweet Potato Tzimmes.

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3–9PM SUNDAY, 9/29

Order Deadline: Noon, Tuesday, September 24th 

Working Class Foodies Box

September 10, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, September 17th 

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3–9PM Sunday, 9/22

ABOUT THIS BOX

This is a menu plan based on recipes from The Working Class Foodies Cookbook. The author is Rebecca Lando, who started on YouTube with a series of the same name. Her mission: tasty, affordable recipes and simple advice for the home cook.

WHY THIS BOX?

BOX RECIPES

  • Roast Chicken and Vegetables with Mustard Jus
  • Polenta with Mushroom Ragu and a Poached Egg + Kale 
  • Tzimmes (Short Ribs and Fruit) 
  • Veggie Burgers with Sweet Potato Oven Fries
  • Moroccan-Spiced Beef Meatballs with Cauliflower “Couscous”
  • Lemon-Polenta Cake with Fruit Compote
  • Root Vegetable Pot Pie
  • Tomato Soup with Polenta Croutons and Spiced Yogurt

BOX DETAILS

Large Omnivore Narrative Provisions Box for the Roast Chicken and Vegetables with Mustard Jus, Polenta with Mushroom Ragu and a Poached Egg + Kale, Tzimmes (Short Ribs and Fruit), Veggie Burgers with Sweet Potato Oven Fries, Moroccan-Spiced Beef Meatballs with Cauliflower “Couscous” plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for the Veggie Burgers with Sweet Potato Oven Fries, Polenta with Mushroom Ragu and a Poached Egg + Kale,  Root Vegetable Pot Pie, Tomato Soup with Polenta Croutons and Spiced Yogurt, ingredients for a meal of your own inspiration as well as additional staples and fruit

Small Omnivore Narrative Provisions Box for the Veggie Burgers with Sweet Potato Oven Fries and the Roast Chicken and Vegetables with Mustard Jus

Small Vegetarian Narrative Provisions Box for the Veggie Burgers with Sweet Potato Oven Fries and the Polenta with Mushroom Ragu and a Poached Egg + Kale

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3–9PM Sunday, 9/22

Order Deadline: Noon, Tuesday, September 17th 

Everything I Want to Eat Box

September 3, 2019 Filed Under: Past Boxes, Recipes

Order Deadline: Noon, Tuesday, September 10th 

ORDER YOUR NARRARIVE PROVISIONS BOX — DELIVERY 3–9PM Sunday, 9/15

ABOUT THIS BOX

We have been fans of Jessica since she started producing her first meticulously created jars of jam, and now she is one of the most renowned chefs in the country, featured in national publications. The owner of Sqirl and a long-time jam maker, she is known for her farm-to-table approach. Her café in Virgil Village has become an integral part of L.A.’s growing food culture that is dedicated to healthy meals full of farm fresh fare. With Jessica’s cookbook in hand, we can create some of her iconic dishes at home!

WHY THIS BOX?

We’ve chosen four recipes from “Everything I Want to Eat” along with a recipe Jessica contributed to Food & Wine Magazine. With ingredients delivered to your doorstep, plus the recipes, you can transform your dining table into one of the hottest tables in LA. Enjoy!

BOX RECIPES

  • Chicken Kofte on Rosemary Sprigs with Garlic Schmear & Cabbage Kumquat Salad 
  • Eggplant & Pepper Relish with Flank Steak
  • Pozole a la Gringa
  • Sorrel Pesto Rice Bowl
  • Socca

along with a few alternative recipes

  • Autumn Vegetarian Minestrone
  • Stuffed Cabbage with Rice and Tomatillo Sauce

Large Omnivore Narrative Provisions Box contains ingredients for Chicken Kofte on Rosemary Sprigs with Garlic Schmear and Cabbage Kumquat Salad, Eggplant & Pepper Relish with Flank Steak, Pozole a la Gringa, Sorrel Pesto Rice Bowl, and Socca, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Box contains ingredients for the Sorrel Pesto Rice Bowl, the Socca, Not Quite Pozole a la Gringa, Cabbage Kumquat Salad and Eggplant & Pepper Relish with Tofu, plus additional staples and fruit.

Small Omnivore Narrative Provisions Box contains ingredients for the Chicken Kofte on Rosemary Sprigs with Garlic Schmear and Cabbage Kumquat Salad and the Sorrel Pesto Rice Bowl.

Small Vegetarian Narrative Provisions Box contains ingredients for the Sorrel Pesto Rice Bowl and the Socca.

ORDER YOUR NARRARIVE PROVISIONS BOX — DELIVERY 3–9PM Sunday, 9/15

Order Deadline: Noon, Tuesday, September 10th 

The Home Cooked Box

August 27, 2019 Filed Under: Past Boxes, Recipes

Order Deadline: Noon, Tuesday, September 3rd

ORDER YOUR NARRATIVE PROVISIONS BOX — RESIDENTIAL DELIVERY September 8th

ABOUT THIS BOX

For all of us who experiment in the kitchen, we know the greatest joy of a home cooked meal: breaking the bread around the table with our friends and loved ones. This is why we are so excited about our upcoming Home Cooked Box and our collaboration with Anya Fernald, the co-founder of Belcampo Meat Co and author of Home Cooked. Based on recipes from her cookbook, our Narrative Provisions Box turns up the heat in the kitchen as well as our commitment to our customers who get to take back cooking.

At Narrative Food we source local, sustainably grown and produced food so that you can share the joy of a healthy lifestyle. Much like Narrative,  Anya has created a beautiful business providing her customers with sustainable meat, and now, with this book, she is also focused on giving home cooks the confidence and recipes to love cooking again. The Home Cooked Box is fun and indulgent — and makes for the kind of lasting and tasty memories that can only come from the heart every time we cook at home and appreciate food culture.

WHY THIS BOX?

We love Anya’s unfussy approach to cooking, and her goal of making unpretentious food with the best fresh local ingredients. We can’t wait to source the local ingredients for our customers to cook recipes like Stuffed Zucchini Blossoms, Spatchcocked Chicken, Pork Spareribs, and a Lemony Fennel Salad. 

BOX RECIPES

  • Spatchcocked Chicken with Asado Potatoes and Pink Pickled Eggs  (If you’re not in the mood to thinly slice all your potatoes, try this recipe for Easy Decadent Fondant Potatoes)
  • Pork Spareribs with Blackened Carrots
  • Sausages and Blistered Green Beans 
  • Red Flannel Hash with Fried Eggs
  • Lemony Fennel Salad with Eggplant Caponata on Toast
  • Stuffed Zucchini Blossoms with Romano Bean Salad 
  • Pole Beans with Peanut Pistou and Poached Eggs

BOX DETAILS

Large Omnivore Narrative Provisions Box for the Spatchcocked Chicken with Asado Potatoes and Pink Pickled Eggs, Easy Decadent Fondant Potatoes, Pork Spareribs with Blackened Carrots, Sausages and Blistered Green Beans, Lemony Fennel Salad with Eggplant Caponata, and Stuffed Zucchini Blossoms with Romano Bean Salad, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for the Lemony Fennel Salad with Eggplant Caponata on Toast, Stuffed Zucchini Blossoms with Romano Bean Salad,  Easy Decadent Fondant Potatoes, Blackened Carrots, Red Flannel Hash with Fried Eggs, and Pole Beans with Peanut Pistou and Poached Eggs, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Spatchcocked Chicken and Asado Potatoes with Pink Pickled Eggs, Easy Decadent Fondant Potatoes, and the Stuffed Zucchini Blossoms with Romano Bean Salad

Small Vegetarian Narrative Provisions Box for the Lemony Fennel Salad with Eggplant Caponata on Toast and the Stuffed Zucchini Blossoms with Romano Bean Salad

Excerpted from Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2016 by Brown W. Cannon III.
 

 

Goodbye To Summer Box

August 20, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, August 27th 

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY SUNDAY 9/1

ABOUT THIS BOX

Here in Southern California we’re lucky enough to have year-round access to some of the best produce in the country, such as strawberries, but it’s always a little heart-wrenching to see those towering pyramids of sweet corn, flats upon flats of fragrant peaches, and rows of knobby heirloom tomatoes disappear. With Labor Day weekend comes the unofficial end of summer, so let’s celebrate with some of our summer favorites: basil, tomatoes, bell peppers, and the ubiquitous summer stone fruit.

BOX RECIPES

  • Tomato Panzanella
  • Chicken Picatta with Late Summer Salad and Stone Fruit Cobbler
  • Grilled Fennel Rubbed Pork Chops & Roasted Potatoes
  • Ground Chicken Lettuce Wraps
  • Pasta with Kale & Collard Greens Pesto

BOX DETAILS

Large Omnivore Narrative Provisions Box for all the recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for Pasta with Kale & Collard Greens Pesto, Tomato Panzanella, Summer Fruit Cobbler and ingredients for 1-2 more meals of your own invention, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for Ground Chicken Lettuce Wraps and Tomato Panzanella, plus additional staples and fruit

Small Vegetarian Narrative Provisions Box for Pasta with Kale & Collard Greens Pesto and Tomato Panzanella, plus additional staples and fruit

 

Back to School Box

August 13, 2019 Filed Under: Kitchen Boxes, Past Boxes, Recipes

Order Deadline: Noon, Tuesday, August 20th 

ORDER YOUR CULINARY INSPIRATIONS BOX — DELIVERY 3–9PM SUNDAY, 8/25

ABOUT THIS BOX

Summer is over, and many of you are back to being a chauffeur-parent, super-glued to your car seat, stressed by traffic, running out of time as you balance work while trying to get everyone from point A to point B – soccer practice, violin lessons, and playdates. You’ve got a million things on your mind: their successes, their passions, their travels, their college degrees – and dinner.

As the mother of three, I want to help my kids attain great experiences. And I want us to have the kind of quality time that creates lasting health, epic memories, basic life skills, and a family culture anchored by happy times around the dinner table. But with so much pressure, it’s no surprise that cooking ranks low on the To-Do list.  

Our Narrative Provisions boxes are designed to make the transition to cooking a seamless and fun one. Our kids shouldn’t need to go to “home economics” classes or cooking school to be able to feed themselves a simple meal.

BOX INGREDIENTS

This week, we have chosen a myriad of seasonal ingredients perfect for making kid-friendly meals – sweet potatoes, lipstick peppers, tomatillos, bread, ingredients for pesto pasta and apples for lunchbox applesauce!

Pave the way to cooking and enjoy your back-to-school season with a carefully curated box that relieves shopping time, thinking and planning, and trying to procure fresh ingredients from farmers markets. One day your child will thank you, because every child who cooks with a parent is an empowered child. Cooking is and will always be their very first second language – right after they utter their first “Mama”. Here’s to happy school days ahead!

BOX RECIPES

  • Roasted Chicken w/ Sweet Potato & Apple Mash
  • Grilled Steak & Roasted Tomatillo Salsa
  •  Chicken & Veggie Brochettes
  • Pasta w/ Fresh Pesto
  • Charred Pepper & Eggplant Bruschetta

BOX DETAILS

Large Omnivore Narrative Provisions Box for all the recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for the Pasta with Fresh Pesto and Charred Pepper & Eggplant Bruschetta + Salad and the ingredients for 2-3 more meals of your own invention, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Roasted Chicken with Sweet Potato & Apple Mash and Charred Pepper & Eggplant Bruschetta + Salad

Small Vegetarian Narrative Provisions Box for Pasta with Fresh Pesto and Charred Pepper & Eggplant Bruschetta + Salad 

 

Add A Little Lemon Box

August 6, 2019 Filed Under: Past Boxes, Recipes

Order Deadline: Noon, Tuesday, August 13th 

ORDER YOUR CULINARY INSPIRATIONS BOX — DELIVERY 3–9PM Sunday, 8/18

ABOUT THIS BOX

By Sara Leana Ahmad – an LA-based Iraqi changing the narrative about Iraq, through food…with recipes from her blog Add a Little Lemon 

Check her out on Instagram as well @addalittlelemon 

“IRAQ is: Mesopotamia, the Cradle of Civilization, the Fertile Crescent, the land of the Tigris and Euphrates, the birthplace of Abraham, the site of the Garden of Eden, the supposed burial ground of Noah’s Ark, home to Gilgamesh. It has deep and powerful roots. And those roots are reflected in the cuisine.

The very first cookbook ever written was from Mesopotamia, on stone tablets.

Iraq’s rich history and glorious ethnic and cultural diversity means its food is complex. Iraqi cuisine is influenced by Levantine, Iranian, Turkish, Kurdish, Armenian, Jewish, and Indian cuisine, among others, creating something wholly original and beautiful.

Alas Americans seem to know very little about Iraq other than war, destruction, and violence. It’s all we get to see. This limited view of such a beautiful country, which up until the sixties was known as “The Jewel of the Middle East,” continues an Orientalist tradition of pigeonholing the entire region as violent and destructive. We learn that the violence is somehow inherent and so we choose to ignore it, without considering the consequences.

More and more Iraqis are using social media to show us a different view of Iraq than the one portrayed in media. They are moving the camera lens an inch, to the parts we don’t usually see, the beauty and life that exists despite the violence, corrupt policies, and foreign meddling, the curses of such rich land and soil.

A few years ago Snapchat featured a Day in the Life of Baghdad, in which Iraqi snaps of daily life were selected, surprising millions. We don’t think about carnivals, delicious food, beautiful landscapes, people laughing and enjoying life when we think about Iraq. And sadly unless we look for it we won’t see it. The popular Instagram account @EveryDayIraq features a collection of photographs that depict daily life among its people, beyond the scope of violence. 

Yes, there is corruption and violence in Iraq – as there is here and anywhere. But there is so much more to Iraq. And given our active participation in the region, it is at the very least our responsibility to attempt to understand our shared humanities.

As it always is, food is a powerful cultural bridge. This box is more than just recipes and ingredients: it’s a positive social force! Enjoy!

Bil Afya | Bon Appetit

With love, Sara

BOX RECIPES

  • Quozi + Biryani – Garlic Roasted Leg of Lamb Atop Bejeweled Rice
  • Makhlama – Skillet of Ground Beef, Tomatoes, and Parsley topped with egg and lemon juice
  • Nena’s Tashreeb Istanbuli
  • Chickpea Socca
  • Vegan Lentil Soup with Vermicelli Noodles & Lots of Lemon!

BOX DETAILS

Large Omnivore Narrative Provisions Box for all the recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for the Chickpea Socca and Vegan Lentil Soup with Vermicelli Noodles and Lots of Lemon!  and the ingredients for 2-3 more meals of your own invention, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Nena’s Tshreeb Istanbuli and the Chickpea Socca!

Small Vegetarian Narrative Provisions Box for the Chickpea Socca and Vegan Lentil Soup with Vermicelli Noodles and Lots of Lemon! 

About Sara Leana Ahmad: I’m an Iraqi American living in Los Angeles hoping to reframe the Orientalist narrative of Iraq through our common humanity: food. One kubba at a time…

Photo by @ahmadmousa

Changing the narrative one box at a time…

Read below for a heartwarming response that Sara received after one of our Narrative Food community members received our Add a Little Lemon Narrative Provisions box…

A few months ago I designed an Iraqi-inspired meal-kit delivery box with Narrative Food that delivered within and beyond the greater Los Angeles area. The goal was to introduce people to Iraqi food in the hopes that they might think about Iraq in a new context and what that might mean. I wondered if people would actually take my message into consideration when making the meals or if they would simply eat the food and go on with their lives. 

And then I received this incredible letter, which I’ll leave you with. 

Apologies that this email took so long. I wanted you to know that our “Add a Little Lemon” Iraqi box was extra special. During each night of cooking and eating we talked about how the food was from a far away country named Iraq. We loved every bite of it, and especially fun was the drama of sizzling turmeric oil and serving on giant platters and the funny instructions like “don’t be lazy, tembal”Anyway, my 3 year old has recently taken a keen interest in maps and finding countries/states/etc. He showed me a doodle of a map he had drawn declaring, “This is Iraq!” So I just love love love that his first associations with Iraq – just as Sara was hoping – will not be violent or terrible, but delicious and wonderful instead.

THANK YOU!!!

Cheers,
Christine 

 

The Picnic Box

July 30, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, August 6th

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3-9PM SUNDAY 8/11  

ABOUT THIS BOX

How can the end of the summer holidays already be around the bend? Getting ready for back to school and back on schedule can mean the tail end of summer fun. Or it can be the start of a whole new sunset phase, beginning with our Picnic Box to kickstart your outdoor eating with lovely summer treats. 

Where there’s a lawn, there’s a way! Spread out a blanket and dine on your Beef & Shishito Pepper Skewers, Classic Tabbouleh and Potato Salad. 

BOX RECIPES

      •  Pulled Pork Tacos and Guacamole
      •  Beef & Shishito Pepper Skewers & Cucumber Orange Salad
      • Chicken Mason Jar Salads
      • Classic Tabbouleh
      • Summer Salad Duo: Potato Salad & Bean Salad
      • Vegetarian Tacos
      • Vegetarian Mason Jar Salads

BOX DETAILS

Large Omnivore Narrative Provisions Box for the first five recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for the Classic Tabbouleh and Summer Salad Duo, Vegetarian Tacos, and Vegetarian mason Jar Salads, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Beef & Shishito Pepper Skewers & Cucumber Orange Salad and the Classic Tabbouleh

Small Vegetarian Narrative Provisions Box for the Classic Tabbouleh and Summer Salad Duo 

Quick & Easy Summer Meals

July 24, 2019 Filed Under: Kitchen Boxes, Past Boxes, Upcoming Box, Upcoming Recipes

Order Deadline: Noon, Tuesday, July 30th 

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3-9PM Sunday 8/4  

ABOUT THIS BOX

With so much going on – and the heat – and with some of us working while the kids play, we thought quick, and we thought easy. One or two dishes are a little slow and easy, requiring time for your marinade, if desired, and all are simply delicious!

BOX RECIPES

  • Salt & Pepper Rib Eye with Salad of Sliced Heirloom Tomatoes and Opal Basil
  • Avocado Burger with Grilled Onions & Pasillas, & Corn on the Cob
  • Sticky Honey Soy Chicken Wings & Charred Eggplant
  • Delicata & Ricotta Quiche, Salad with Pears
  • Couscous Salad with Cherry Tomatoes, Cucumber, & Lots of Herbs
  • Ricotta Stuffed Eggplant with Tomato
  • Summery Corn, Avocado & Basil Salad

BOX DETAILS

Large Omnivore Narrative Provisions Box for the first 5 recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for the Quiche, Couscous Salad, the Ricotta Stuffed Eggplant with Tomato, and the Summery Corn, Avocado & Basil Salad, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Rib-Eye Steak and the Quiche

Small Vegetarian Narrative Provisions Box for the Quiche and Couscous Salad  

Celebrating Nine Years

July 16, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, July 23rd

Order Your Narrative Provisions Box – Delivery Sunday, July 28th (3-9 PM) 

A Note From Our Founder

Dear Friends,

Many moons ago I laid out 7 crates in a friendly farmer’s barn to pack the very first boxes full of fresh summer produce and provisions for deliveries. Never would I have known that 9 summers later you all would continue to share in this food adventure.  I feel so grateful to be able to be connected to this food community, thankful for our shared food narratives and excited for what’s to come!

Love,
Jennifer & Team Narrative Food

So now, let’s celebrate with another stellar week of great food and lovingly sourced ingredients. 

BOX RECIPES

  • Chicken Under a Brick with Grilled Avocado, Scallion, and Red Onion
  • Korean Flanken-Style Short Ribs, Steamed Rice, and Cucumber Salad
  • Grilled Beef Patty with Okra Popcorn
  • Tomatoes Stuffed with Rice, Herbs, and Cheese
  • Chickpeas & Chard with Poached Eggs

BOX DETAILS

Large Omnivore Narrative Provisions Box for all the recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for Tomatoes Stuffed with Rice, Herbs, and Cheese and the Chickpeas & Chard with Poached Eggs, Grilled Avocado, Scallion & Red Onion Salad, Cucumber Salad, and Okra Popcorn plus additional staples and fruit.

Small Omnivore Narrative Provisions Box for the Korean Flanken-Style Short Ribs with Steamed Rice and  Tomatoes Stuffed with Rice, Herbs, and Cheese

Small Vegetarian Narrative Provisions Box for Tomatoes Stuffed with Rice, Herbs, and Cheese and Chickpeas & Chard with Poached Eggs

Long Summer Days Box

July 10, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, July 16th

Order Your Narrative Provisions Box – Delivery Sunday, July 21st (3-9 PM)

ABOUT THIS BOX

With the long summer days, it’s the perfect time for outdoor dining on a balmy evening. And yes, you’ll devour creamy melt-in-your-mouth Burrata which is in this week’s box along with beautiful summer tomatoes. Gather your friends and family, and have the whole group peeling, chopping and tasting. Enjoy the long days and warm evenings, share some simple delicious food and make a million lasting memories along the way.

BOX INGREDIENTS

Eggplant, homemade aioli, carrots with mint and grilled lamb skewers create enough sizzle to spark a hot summer night with friends and lovers.

BOX RECIPES

  • Grilled Steak with Chimichurri & Ensalada de Tomates y Cebollas (Tomato Salad)
  • Grilled Lamb Skewers with Carrots, Mint, & Garlic Crème Fraîche, Boiled Potatoes
  • Crispy Chicken & Roasted Eggplant with Aioli
  • Kale & Lentil Bowl with Avocado Dressing
  • Sweet Corn Soup with Crème Fraîche & Radishes with Butter
  • Eggplant Parmesan Bake
  • Summer Carrot Salad
  • Roasted Potatoes with Fresh Figs and Thyme

BOX DETAILS

Large Omnivore Narrative Provisions Box for the first five recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for The Kale and Lentil Bowl with Avocado Dressing and the Sweet Corn Soup with Crème Fraîche and Radishes with Butter, Eggplant Parmesan Bake, Summer Carrot Salad and Roasted Potatoes with Fresh Figs and Thyme, plus additional staples and fruit.

Small Omnivore Narrative Provisions Box for the Grilled Steak with Chimichurri & Tomato Salad and the Kale & Lentil Bowl with Avocado Dressing, plus additional staples and fruit.

Small Vegetarian Narrative Provisions Box for The Kale and Lentil Bowl with Avocado Dressing and the Sweet Corn Soup with Crème Fraîche and Radishes with Butter, plus additional staples and fruit.

Here Comes The Sun Box

July 2, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, July 9th

Order Your Narrative Provisions Box – Delivery Sunday, July 14th (3-9 PM)

ABOUT THIS BOX

June gloom has finally burned away, it’s prime time for the sun. From Sunburst Squash to fiery and award-winning Entube Harissa paste and stone fruit, we’re golden!

BOX INGREDIENTS

Entube’s Harissa is fully vegetarian, Kosher, completely free of any sugar or preservatives, and is GMO-free for a full reinvention of age-old ethnic flavors. You’ll taste Paprika, Cayenne, Sea Salt, Olive Oil, Acerola Berry, Cumin, Sumac, Garlic, Coriander and Spices like you’ve never tasted them before.   

BOX RECIPES

  • Three-Greens Gratin
  • Pasta with Sunburst Squash, Cherry Tomatoes and Brown Butter
  • Beef Stir-Fry with Half Moon Carrots and Baby Bok Choy
  • Roasted Chicken with Harissa Potatoes and Yogurt
  • Grilled Pork & Peaches
  • Harissa Yogurt & Spice Crusted Veggies
  • Red Salad with Pickled Beet Vinaigrette

BOX DETAILS

Large Omnivore Narrative Provisions Box for the first 5 recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for Three-Greens Gratin, Pasta with Sunburst Squash, Cherry Tomatoes and Brown Butter, Stir-Fried Bok Choy and Carrots over Rice, Harissa Yogurt & Spice Crusted Veggies, and Red Salad with Pickled Beet Vinaigrette, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Pasta with Sunburst Squash, Cherry Tomatoes and Brown Butter and Roasted Chicken with Harissa Potatoes and Yogurt plus additional staples and fruit

Small Vegetarian Narrative Provisions Box for Harissa Yogurt & Spice Crusted Veggies and Pasta with Sunburst Squash Cherry Tomatoes and Brown Butter plus additional staples and fruit

Summertime

June 25, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, July 2nd

Order Your Narrative Provisions Box – Delivery Sunday, July 7th (3-9 PM)

BOX RECIPES

  • Fresh Pasta with Summer Squash, Walnuts & Herbs
  • Steak Salad with Salsa Verde
  • Mom’s Best Meatloaf
  • Braised Chicken with Pesto
  • Cheese & Corn Frittata
  • Smashed Potatoes with Creme Fraiche and Herbs
  • Market Veggies over Creamy Polenta
  • Simple Sautéed Asparagus with Garlic & Parmesan

BOX DETAILS

Large Omnivore Narrative Provisions Box for the Fresh Pasta with Zucchini, Walnuts & Herbs, the Steak Salad with Salsa Verde, Mom’s Best Meatloaf, Braised Chicken with Pesto, Cheese & Corn Frittata, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Box Cheese & Corn Frittata, Pasta with Zucchini, Walnuts and Herbs, Smashed Potatoes with Creme Fraiche and Herbs, Market Veggies over Polenta, Simple Sautéed Asparagus with Garlic & Parmesan and Chocolate Covered Strawberries plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Steak Salad with Salsa Verde and Market Veggies over Polenta.

Small Vegetarian Narrative Provisions Box for Cheese & Corn Frittata and Market Veggies over Polenta.

 

Independence Day Box

June 18, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, June 25th

Order Your Narrative Provisions Box – Delivery Sunday, June 30th (3-9 PM)

ABOUT THIS BOX

The farmers and artisans included in our boxes represent today’s beacon of freedom and independence from an industrial food system that is sickening both the people and the land from sea to shining sea. In true American spirit, this Good Food Movement is one of the most hopeful and touching voices in a country trying to pull itself out of a crisis.

So this week, let’s celebrate Independence Day with locally-sourced organic food and support the movement away from Big Food and companies like Monsanto, who are refusing to acknowledge our right to know what we are eating and our freedom to celebrate biodiversity. Above all, these giant commercial agriculture companies are polluting our great country and our children with toxic chemicals. You don’t have to worry about transparency with our Independence Day Box, or fret over Frankenfoods and super slick ears of corn engineered to withstand a truckload of glyphosate. You are making a statement to yourselves and to your community that you believe in freedom and the right to make healthy choices about your food.

BOX INGREDIENTS

On top of feeling good about the politics of food, you are getting the tastiest bites available — from Sweet Corn on the Cob to Pastured Hot Dogs and BBQ Chicken to Fourth of July must-haves, like Melon and Strawberries.

BOX RECIPES

  • Hot Dogs with Sautéed Onions and Grilled Corn with Cilantro Lime Butter
  • Grilled Steak, Heirloom Tomatoes with Toasted Spice Vinaigrette and Grilled Potatoes
  • Paprika Grilled Chicken with Cabbage & Jalapeno Slaw
  • Pasta Salad with Fresh Green Beans, Arugula & Lemon
  • Open-Face Roasted Mushroom Burger
  • Watermelon & Tomato Salad

BOX DETAILS

Large Omnivore Narrative Provisions Box for Hot Dogs with Sautéed Onions & Grilled Corn with Cilantro Lime Butter, Grilled Steak, Heirloom Tomatoes with Toasted Spice Vinaigrette & Grilled Potatoes, Paprika Grilled Chicken with Cabbage & Jalapeno Slaw, Pasta Salad with Fresh Beans, Arugula & Lemon, and Open-faced Roasted Mushroom Burger, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Box for Pasta Salad with Fresh Beans, Arugula & Lemon and the Roasted Mushroom Burger, ingredients for 2-3 more meals of your own invention, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for Hot Dogs with Corn on the Cob, and the Roasted Mushroom Burger, plus additional staples and fruit.

Small Vegetarian Narrative Provisions Box for Pasta Salad with Fresh Beans, Arugula & Lemon and the Roasted Mushroom Burger, plus additional staples and fruit.

 

1001 Nights Box

June 11, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, June 18th

Order Your Narrative Provisions Box – Delivery Sunday, June 23rd (3-9 PM)

ABOUT THIS BOX

 
This box is a celebration of the Middle East, its food and its cultures. Like the book of 1001 Nights, it brings together stories from a variety of regions, cultures and religions that can be traced as far back as history allows us to go. Our stories are told in the form of recipes from Tunisia, Yemen, Lebanon, Morroco, Libya and Algeria and are perfect for gathering friends and family around the table for a shared meal and discussion.
 
Food has been and will always be a catalyst for an inclusive community, abroad and here at home. Amid conflicts that continue to play out on the world stage we’re excited to create and share culinary inspiration boxes that showcase diversity and inclusivity, and hopefully sparks conversation.  
 
“Drink wine and look at the moon
and think of all the civilizations
the moon has seen passing by.” 
― Omar Ahayyám, The Rubaiyat of Omar Khayyam
 
Please join us in celebrating food culture and enjoy the recipes inspired by Middle Eastern countries!

BOX RECIPES

  • Tunisian Chicken with Lemon and Olives
  • Yemeni Baked Lamb and Potatoes With Cumin and Tomatoes
  • Pita Pockets with Moroccan Inspired Filling
  • Algerian Roast Vegetables (or)
  • Lebanese Mezze from Claudia Roden
  • Libyan Shakshuka
  • Tabouleh Salad with Pita Chips & Garlic Yogurt
  • Crispy Smashed Za’atar Potatoes

BOX DETAILS

Large Omnivore Narrative Provisions Box for the first five recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for the Algerian Roast Vegetables or Lebanese Mezze from Claudia Roden, and Libyan Chachouka, Tabouleh Salad w/ Pita Chips and Garlic Yogurt, and Crispy Smashed Za’atar Potatoes, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Pita Pockets with Moroccan Inspired Filling and Algerian Roasted Vegetable

Small Vegetarian Narrative Provisions Box for the Algerian Roast Vegetables and Libyan Chachouka

Summer Holidays Box

June 4, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, June 11th

Order Your Narrative Provisions Box – Delivery Sunday, June 16th (3-9 PM)

ABOUT THIS BOX

June gloom has never looked rosier! Kick off your festive summer with our summer squash and picnic chicken as you settle in for balmy nights and carefree breezes. Get inspired to socialize with good friends and great food as warm weather starts to heat up our balconies, porches, walkways and atriums.

And here’s a news flash for all the parents: School is out! You can launch your very own “summer-camp-at-home program” when you prepare the following recipes with active participants who no longer have homework! Kids love the Fresh Pasta with Pork Meatballs & Fresh Tomatoes. And maybe they’ll surprise you when they try to prepare the Avocado, Quinoa, & Snap Pea Salad recipe on their own. You never know.

BOX PLAYLIST

Get in the mood to cook, get inspired, have fun!

BOX INGREDIENTS

Peaches, green beans, snap peas, tomatoes, arugula – there’s no better way to say “easy breezy munchables”. Quick, healthy quinoa and summer squash will keep your healthy diet efforts in focus for the summer. Prepare your fast-cooking meats and chicken breasts, and get ready for some of the most succulent meat dishes to start quenching your thirst when the weather heats up. 

BOX RECIPES

  • Grilled Steak & Green Bean Salad
  • Picnic Chicken & Herbed Summer Squash & Potato Torte
  • Fresh Pasta with Pork Meatballs & Fresh Tomatoes
  • Avocado, Quinoa, & Snap Pea Salad
  • Peach Cobbler Pancakes
  • Herbed Summer Squash & Potato Torte
  • Fresh Pasta with Cherry Tomatoes & Basil

BOX DETAILS

Large Omnivore Narrative Provisions Box for the first 5 recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for the Avocado, Quinoa, & Snap Pea Salad, Herbed Summer Squash & Potato Torte, Green Bean Salad, Fresh Pasta with Cherry Tomatoes & Basil, and Peach Cobbler Pancakes, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Picnic Chicken with Herbed Summer Squash & Potato Torte and Peach Cobbler Pancakes.

Small Vegetarian Narrative Provisions Box for the Avocado, Quinoa, & Snap Pea Salad and Herbed Summer Squash & Potato Torte

Celebrating Dads and the last days of spring…

May 28, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, June 4th

Order Your Narrative Provisions Box – Delivery Sunday, June 9th (3-9 PM)

ABOUT THIS BOX

This box was curated to be enjoyed whether you are spending the week celebrating Dad, or want to simply enjoy all that deliciously encapsulates the transition from spring to summer. 

SPECIAL THIS WEEK ONLY!

We are excited to include wild foraged morel mushrooms in this box, bringing us back to lush memories of foraging trips to the Pacific Northwest. 

BOX RECIPES

  • Steak and Wild Foraged Morel Mushroom Toast 
  • Kale Caesar Salad with Sardines
  • Herbed Grilled Chicken with Roasted Potatoes
  • Bean Salad with Lemon, Herbs, & Grilled Radicchio
  • Veggie Omelettes with Avocado
  • Potatoes Gratin with Peppers & Parmesan

Large Omnivore Narrative Provisions Box for the Steak with Wild Foraged Mushroom Toast, Kale Caesar Salad with Sardines, Herbed Grilled Chicken with Roasted Potatoes, Bean Salad with Lemon, Herbs & Grilled Radicchio, and the Veggie Omelettes with Avocado, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Box for the Bean Salad with Lemon, Herbs, & Grilled Radicchio and Veggie Omelettes with Avocado, Wild Foraged Morel Toast, Potatoes Gratin with Peppers and Parmesan, and Kale Caesar Salad plus additional staples and fruit.

Small Omnivore Narrative Provisions Box for the Steak with Wild Foraged Mushroom Toast and  Kale Caesar Salad  

Small Vegetarian Narrative Provisions Box for the Wild Foraged Mushroom Toast and  Kale Caesar Salad. 

Memorial Day Box

May 15, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, May 21st

Order Your Narrative Provisions Box – Delivery Sunday, May 26th (3-9 PM)

ABOUT THIS BOX

As a national day of remembrance, Memorial Day has also become the unofficial start to summer and the final close of another school year. Leisure time is revived; summer travel plans are in order; backyards eagerly await to be filled with friends and family. We like to think of Memorial Day as the beginning of several weeks of wanderlust and exploration, a time when people gather together to remember loved ones lost while charting a course for relaxation, followed by renewal, meaning, and purpose. 
It’s also a time to come together as a nation to remember, honor, and mourn the sacrifices that U.S. military personnel have made to their country over the years. Many American citizens have their own way to celebrate this special holiday. Some may fly the flag high with pride, on a flagpole that may have been purchased from somewhere like Flagpoles Etc to remember them. Some may visit cemeteries or memorial services, whilst others may decide to participate in different parades that may happen in most of the states throughout the country. Everyone has their own way of celebrating this holiday every year to make sure that what the military personnel did for their country is never forgotten.

BOX RECIPES

  • Pastured Beef Burgers & Crispy Potatoes
  • Beet Salad 
  • Brine Boiled Pork Ribs and BBQ Sauce  with Cabbage Slaw
  • Un-Fried Chicken with Stone Fruit Salad
  • Eggs In A Nest of Chidori Kale 
  • Spring Potato Salad with Snap Peas
  • The Perfect Cucumber & Tomato Salad

BOX DETAILS

Omnivore 5-meal Culinary Inspirations Box for the Pastured Beef Burgers & Crispy Potatoes, Beet Salad, Brine Boiled Pork Ribs and BBQ Sauce with Cabbage Slaw, Un-Fried Chicken with Stone Fruit Salad, and Eggs in A Nest of Chidori Kale, plus additional staples and fruit

Vegetarian 5-meal Culinary Inspirations Box for Beet Salad, Eggs In A Nest of Chidori Kale, Cabbage Slaw, Spring Potato Salad with Snap Peas, and The Perfect Cucumber & Tomato Salad, plus additional staples and fruit

Omnivore 2-meal Culinary Inspirations Box for the Un-Fried Chicken and Stone Fruit Salad and the Eggs In A Nest of Chidori Kale

Vegetarian 2-meal Culinary Inspirations Box for Beet Salad and Eggs In A Nest of Chidori Kale

 

Malibu Farm Cookbook Box

May 7, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, May 14th

Order Your Narrative Provisions Box – Delivery Sunday, May 19th (3-9 PM)

ABOUT THIS BOX

We adore Helene Henderson, the force behind Malibu Farm, and her kindred farm-to-table spirit. When her cookbook came out in 2016, we knew we had to create a Malibu Farm Cookbook Box with ingredients to cook the seasonal recipes from her book. Since then it’s been one of our favorite boxes to bring back annually. 

BOX INGREDIENTS

This week’s Large Narrative Provisions Boxes includes honey from Malibu and Topanga Canyon hives.

BOX RECIPES

Honey Lemon Saffron Chicken with Carrots

Skirt Steak with Broccoli and Mashed Potatoes

Beef Burger with Goat Cheese & Peaches*

Orzo with Tomatoes

Red Beet Quinoa

Stone Fruit & Goat Cheese Salad 

Large Omnivore Narrative Provisions Box for the first five recipes, plus additional staples and fruit

Large Omnivore Narrative Provisions Box  for Orzo with Tomatoes, Beet Quinoa, Rice w/ Roasted Carrots, Broccoli Mashed Potatoes, and Stone Fruit and Goat Cheese Salad  plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Honey Lemon Saffron Chicken with Carrots and Beet Quinoa

Vegetarian 2-meal Culinary Inspirations Box for Orzo with Tomatoes, and Beet Quinoa

Cannes Film Festival Box

May 1, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, May 7th

Order Your Narrative Provisions Box – Delivery Sunday, May 12th (3-9 PM)

ABOUT THIS BOX

Bonjour! In honor of the 2019 Cannes Film Festival, Sara Woodward of New York City’s Le Bernardin and Melissa Cortina of Bavette Meat and Provisions designed a Provençale-inspired menu for those of us who could not quite make it to the Palais des Festivals. The box includes a recipe for Provençale Beef Stew that’s been the Monday special at La Mère Besson, a traditional family bistro in sunny Cannes, for decades. With dishes inspired by the South of France, we can stretch ourselves out on our chaises longues and dream that we’re really on the French Riviera.

BOX RECIPES

    • Fennel Marinated Pork & Crushed Potatoes

 

    • Roast Chicken with Lemons, Heirloom Tomatoes & Aioli

 

    • Tomato Gazpacho & Toast with Marin French Breakfast Cheese

 

    • Estouffade Provençale (Provençale Beef Stew)

 

  • Swiss Chard Omelette

BOX DETAILS

Large Omnivore Narrative Provisions Box for all the recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for Swiss Chard Omelette and Tomato Gazpacho & Toast with Marin French Breakfast Cheese, Roasted Fennel with Potatoes, ingredients for 1-2 more meals of your own invention, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Provençale Beef Stew and the Tomato Gazpacho & Toast with Marin French Breakfast Cheese

Small Vegetarian Narrative Provisions Box for Swiss Chard Omelette and Tomato Gazpacho & Toast with Marin French Breakfast Cheese.

 

*

A bientot!

 

The Biggest Little Farm & Back to Butter

April 24, 2019 Filed Under: Recipes

We are celebrating the release of The Biggest Little Farm (and the week leading up to Mother’s Day!) with recipes from Back to Butter written by Apricot Lane Farms farmer-chef Molly Chester and her mom Sandy Schrecengost.

We are excited to be sharing delicious bio-dynamic and organic selections from Apricot Lane in this week’s box. Avocados, lemons, lettuces, chives and a special sample of their Bourbon Lemon Marmalade!

Order Deadline: Noon, Tuesday, April 30th

Order Your Narrative Provisions Box – Delivery Sunday, May 5th (3-9 PM)

Recipes of the Week (see below for details)

Quinoa Tabbouleh

Simple Asparagus Soup

Baked Potatoes with the Works

Roasted Cauliflower

Plus Fixings for Breakfast for Dinner with Mama

Large Omnivore Narrative Provisions Box for all of the above recipes along with this week’s meat selection and an assortment of fruits.

Large Vegetarian Provisions Box for all of the above recipes along with an assortment of fruits.

Small Omnivore Narrative Provisions Box for Baked Potatoes with Bacon and the works as well as Quinoa Tabbouleh.

Small Vegetarian Narrative Provisions Box for Baked Potatoes with the works and Quinoa Tabbouleh.

Quinoa Tabbouleh

Ingredients

1 cup cooked quinoa

1/4 cup dried currants or raisins

1/3 cup tomato, seeded and chopped (or if using cherry tomatoes, slice them in half)

1/2 cup- 1 cup of chopped fresh flat-leaf parsley

1/4 cup sliced scallion (both white and green parts) or chive

1 3/4 tbsp lemon juice

2 tbsp extra-virgin olive oil or avocado oil

1/8-1/4 tsp of garlic paste

salt and pepper to taste

Not included: oil, salt and pepper.

Instructions

Combine the quinoa, dried fruit, tomato, parsley, and scallion or chive in a large-size bowl. With a fork, toss the ingredients to combine.

In a separate bowl, whisk the lemon juice, olive oil, garlic, salt and pepper. Pour over the quinoa mixture and using your fork, toss again.

Chill for 2 hours, if desired, and serve.

*Large Omnivore Narrative Provisions boxes include a recipe for Top Sirloin Steak to pair with this recipe.

Simple Asparagus Puréed Soup

Ingredients

1/2 tbsp butter or ghee

1/2 cup diced onion

1/2 tbsp minced garlic

your portion of asparagus, cut-up

2 cups of stock

1/4 tsp crushed red pepper flakes

1 1/4 tsp sea salt

1/2 tsp freshly cracked pepper

Not included: butter or ghee, stock, red pepper flakes, salt and pepper.

Instructions

In a medium-size pot over medium heat, melt the butter or ghee until it begins to foam. Add the onion and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute, until fragrant. Add asparagus, stock, red pepper flakes, salt and pepper. Bring to a boil. Cover and lower the heat to medium; cook for 10 minutes, maintaining a rolling simmer.

Remove from the heat. Uncover and cool for 5 minutes. Purée in the pot if using an immersion blender, or in a regular blender, until the mixture is smooth. Return to the pan (if necessary) and keep covered on low heat until ready to serve.

*Large Omnivore Narrative Provisions Boxes will include a recipe for Whole Chicken to pair with the asparagus soup.

Baked Potatoes with the Works

Ingredients

3-4 large potatoes

3-4 tsp melted butter or ghee

cheese sauce

sea salt of choice

freshly cracked black pepper

diced onion, scallion or chives

diced avocado (optional)

sautéed mushrooms

crème fraîche (optional)

Not included: butter or ghee, salt and pepper, cheese sauce, crème fraîche.

Instructions

Bake the potatoes for 1 hour. Test with a paring knife, it should slide into the center of the potato with ease after piercing the skin. If not fully baked, continue baking in 15-minute increments until done.

To serve, split the potatoes lengthwise, then top with a scoop of cheese sauce and desired toppings.

*Omnivore Narrative Provisions boxes will include bacon to pair with this recipe.

Roasted Cauliflower

Ingredients

1/4 cup melted butter or ghee*

6 cloves garlic, smashed but whole

your portion of cauliflower or romanesco, seperated into florets

1/3 nuts of your choice

1/4 tsp salt

1/2 tsp freshly cracked pepper

3 fresh thyme sprigs (optional)

1/4 cup freshly grated parmesan (optional)

1/3 cup raisins

chopped parsley

quinoa, rice or pasta

Not included: butter or ghee, salt and pepper, thyme, cheese, rice or pasta.

Instructions

In a 9 x 13-inch glass baking dish, combine the smashed garlic, cauliflower, and nuts. Drizzle the melted renderings over the cauliflower mixture, and sprinkle the sea salt and pepper over the top. Toss well with a spatula until the cauliflower is evenly coated. If using, place the thyme sprigs on top.

Bake for 25 minutes, then turn with a spatula, and sprinkle the parmesan on top, if desired. Bake for 15 minutes more, until the edges of the cauliflower, have caramelized and the nuts are nicely browned.

Place the pan on a cooking rack and remove the thyme stems. Add the raisins and toss well. Serve warm with quinoa or risotto.

*Omnivores may choose to save the bacon fat leftover from Baked Potato recipe to use here.

The Biggest Little Farm

April 23, 2019 Filed Under: Kitchen Boxes, Past Boxes

Order Deadline: Noon, Tuesday, April 30th

Order Your Narrative Provisions Box – Delivery Sunday, May 5th (3-9 PM)

ABOUT THIS BOX

We are so excited for Molly and John Chester and the rest of our friends at Apricot Lane Farms, whose film, The Biggest Little Farm, is coming to theaters May 10th!

THE BIGGEST LITTLE FARM chronicles their eight-year quest as they trade city living for 200 acres of barren farmland and a dream to harvest in harmony with nature. Through dogged perseverance and embracing the opportunity provided by nature’s conflicts, the Chesters unlock and uncover a biodiverse design for living that exists far beyond their farm, its seasons, and our wildest imagination. 

Why This Box

What better way to celebrate this film that urges us to heed Mother Nature’s call, than to feature recipes from Back to Butter: A Traditional Foods Cookbook, Molly’s cookbook written with her mother Sandy Schrecengost.

This box includes lemons, avocados, lettuces and herbs from Apricot Lane, a small jar of their delicious Lemon Bourbon Marmalade and other local fruits and vegetables grown with Mother Nature in mind. 

RECIPES OF THE WEEK 

Quinoa Tabbouleh

Simple Asparagus Soup

Baked Potatoes with the Works

Roasted Cauliflower

Plus Fixings for Breakfast for Dinner with Mama

Large Omnivore Narrative Provisions Box for all of the above recipes along with this week’s meat selection and an assortment of fruits.

Large Vegetarian Provisions Box for all of the above recipes along with an assortment of fruits.

Small Omnivore Narrative Provisions Box for Baked Potatoes with Bacon and the works as well as Quinoa Tabbouleh.

Small Vegetarian Narrative Provisions Box for Baked Potatoes with the works and Quinoa Tabbouleh.

***Special Tickets Information***

We’re thrilled to announce that tickets for THE BIGGEST LITTLE FARM
are officially on sale!

We’re just 2 weeks away from the film’s release in theaters May 10th.
The special opening weekend screenings will be featuring Q&As with
John and Molly.

Screenings are Thurs., 5/9, Fri., 5/10 and Sat., 5/11 at The Landmark in
Westwood and Sat., 5/11  and Sun., 5/12 at The Arclight in Hollywood.
Get tickets for the opening weekend screenings and Q&A here.

Cinco de Mayo Box

April 16, 2019 Filed Under: Kitchen Boxes

Order Deadline: Noon, Tuesday, April 23rd

Order Your Narrative Provisions Box – Delivery Sunday, April 28th (3-9 PM)

ABOUT THIS BOX

A special box celebrating Mexico and Cinco de Mayo, a holiday that commemorates the Mexican army’s victory over the French at the Battle of Puebla on May 5, 1892. It’s generally celebrated only in Puebla, Mexico and the US, and it’s been adopted as a day for all Americans to celebrate their mixed cultural heritage.

BOX INGREDIENTS

Tortillas and Mole Sauce and plenty of lime for guacamole, Black Beans and Hot Sauce, of course. Produce includes Jalapeño Peppers, Tomatoes, Snap Peas, and Sweet Potatoes, and with a little bit of luck, the first of the seasons stone fruit — hopefully a bag of cherries!

BOX RECIPES

Chicken Mole

Black Bean and Chorizo Stew

Spice Rubbed Steak Tacos

Huevos Rancheros

Crispy Cauliflower Quesadilla

Sweet Potato Mole Tacos w/ Avocado Crema

Spring Farmer’s Market Grain Salad

Cherry & Wheat Berry Salad

BOX DETAILS

Large Omnivore Narrative Provisions Box for the first five recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for Huevos Rancheros and Crispy Cauliflower Quesadilla, Sweet Potato Mole Tacos, Spring Farmer’s Market Grain Salad, and Cherry & Wheat Berry Salad, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Spice-Rubbed Steak Tacos and Crispy Cauliflower Quesadilla

Small Vegetarian Narrative Provisions Box for Huevos Rancheros and Crispy Cauliflower Quesadilla

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

  • Grilled Tuscan Steak with Sautéed Chanterelles and Roasted Heirloom Potatoes with Raw Fennel Salad
  • Involtini Di Pollo (Chicken Roulade) with Sautéed Tuscan Kale and Caramelized Cumin-Roasted Carrots
  • Sliders with Caramelized Leeks and Roasted Winter Squash
  • Tomato and Leek Farro and Spicy Broccoli
  • Tuscan Cassoulet Soup and Leopard Lettuce Salad 
  • Ultimate Autumn Frittata with Crispy Chanterelles

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

Summery Corn, Avocado and Basil Salad

July 17, 2018 Filed Under: Vegetarian Meals

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Summery Corn, Avocado & Basil Salad

  • Author: Adapted from David Leibovitz
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Ingredients

Scale
  • 2 ears of fresh corn (raw or grilled)
  • 1/2 basket of cherry tomatoes
  • 1 ripe avocado
  • 1/2 cucumber, peeled and seeded
  • Baby Kale, your portion
  • 1 cup loosely packed chopped fresh basil
  • Freshly ground black pepper
  • Vinaigrette
  • 2 tablespoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon sea or kosher salt
  • 6 tablespoons (90ml) extra-virgin olive oil

Instructions

  1. Shuck the corn and remove it from the cob.
  2. Remove any stems and slice the cherry tomatoes in half.
  3. Peel the avocado, remove the pit, and dice the flesh.
  4. Cut the cucumber into similar sized cubes.
  5. Put the corn kernels, tomatoes, avocado, cucumber, baby kale and basil into a serving bowl and season with freshly ground black pepper.
  6. In a small bowl, whisk together the vinegar, mustard, salt, and olive oil. Pour the vinaigrette dressing over the salad and gently mix together. Taste, and add more salt and pepper if necessary.

Notes

  • Not Included: Salt, Pepper, Red Wine vinegar, Dijon mustard, Olive Oil

Did you make this recipe?

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Ricotta-Stuffed Grilled Eggplant with Tomato

July 17, 2018 Filed Under: Vegetarian Meals

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Ricotta-Stuffed Eggplant with Tomato

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Description

Adapted from a recipe by Caroline Wright on Food 52


Ingredients

Scale
  • 3 plum tomatoes, quartered
  • 1 garlic clove, finely grated
  • 1/4 teaspoon pepper flakes
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 medium eggplant (about 1 pound), cut into 1/4-inch slices
  • 1/2 your container of whole-milk ricotta
  • 1/2 cup chopped parsley
  • Freshly grated nutmeg

Instructions

  1. Preheat grill to medium. Combine tomatoes, garlic, pepper flakes, and 1 tablespoon olive oil in a large bowl; season with salt and pepper and toss to combine. Place a large rectangle of foil on your work surface, and pour the tomatoes on top. Gather and crimp edges of foil, sealing to form a packet. Season the eggplant with salt and pepper and brush with remaining 2 tablespoons oil. In a small bowl, stir together ricotta, parsley, and nutmeg; season with salt and pepper and set aside. Add the foil packet and the eggplant to the grill. Grill the eggplant until charred and tender, 3 to 4 minutes per side. Grill packet, shaking occasionally, for 12 minutes. Transfer the grilled tomatoes to a bowl and mash with a potato masher to create a sauce. To assemble, place about 1/4 cup ricotta filling on eggplant slices. Starting with a narrower side, roll the eggplant around filling. Serve stuffed eggplant with tomato sauce.

Notes

  • Not Included: Nutmeg, Pepper Flakes, Salt, Pepper, Olive Oil

Nutrition

  • Serving Size: 2

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Arugula and Goat Cheese Salad with Fig Vinaigrette

June 30, 2018 Filed Under: Vegetarian Meals

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Arugula and Goat Cheese Salad with Fig Vinaigrette

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Ingredients

Scale
  • VINAIGRETTE
  • 4 figs, stemmed, quartered
  • 1/4 cup water
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon aged balsamic vinegar
  • 1/2 tablespoon white wine vinegar
  • 1 teaspoons chopped fresh basil
  • Generous pinch of sugar
  • 1 tablespoons extra-virgin olive oil
  • SALAD
  • 4 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)
  • 1 egg, beaten to blend
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon extra-virgin olive oil
  • arugula, your portion
  • 6 fresh figs
  • Honey

Instructions

  1. For the Vinaigrette
  2. Combine figs and 1/4 cup water in medium saucepan.
  3. Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.
  4. SALAD
  5. Dip goat cheese rounds in beaten egg; coat both sides with panko.
  6. Place goat cheese on plate; chill 10 minutes.
  7. Heat oil in large nonstick skillet over medium-high heat.
  8. Add goat cheese to skillet; cook just until golden, about 1 minute per side. Transfer to paper towels.
  9. Arrange arugula on platter. Scatter fig halves over. Surround with goat cheese slices. Drizzle with honey; spoon vinaigrette over.
  10. Enjoy!

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Crispy Salt and Vinegar Potatoes

June 30, 2018 Filed Under: Recipes

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Crispy Salt and Vinegar Potatoes

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Ingredients

Scale
  • 1 pounds baby Yukon Gold potatoes, halved, quartered if large
  • 1 cup plus 2 Tbsp. distilled white vinegar
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt (such as Maldon)

Instructions

  1. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”.
  2. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
  3. Heat butter in a large skillet over medium-high heat.
  4. Add potatoes; season with kosher salt and pepper.
  5. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes.
  6. Drizzle with remaining 2 Tbsp. vinegar.
  7. Serve topped with sea salt.

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Roasted Potatoes with Fresh Figs & Thyme

June 30, 2018 Filed Under: Vegetarian Meals

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Roasted Potatoes with Fresh Figs & Thyme

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Ingredients

Scale
  • 6–8 fresh black mission figs, quartered
  • 2 tablespoons Butter
  • 1 shallot
  • 1 pound potatoes, cut into quarters or eighths, depending on size
  • 2 tablespoons fresh thyme (rosemary is great too)
  • 1/2 teaspoon Salt
  • 2 teaspoons Balsamic vinegar
  • 1/2 cup Dry white wine

Instructions

  1. Melt butter in a heavy bottomed skillet over medium heat.
  2. Add shallot and cook for 2 minutes.
  3. Stir in potatoes, rosemary, and salt and cook until potatoes are nearly done, about 15 minutes. Reduce heat and add in figs and balsamic vinegar.
  4. Stir well, then pour in wine. Scrape up any of the brown bits stuck to the bottom of the pan and cook for 3-5 more minutes, until wine has reduced and potatoes are cooked through.

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Carrot Salad

June 30, 2018 Filed Under: Recipes

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Carrot Salad

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Description

This salad is substantial and comforting in a way that belies a base of nothing but carrots, bright and slightly sweet with a satisfying bite that’s somewhere between crunchy and chewy. The flavors are delicious without being demanding.


Ingredients

Scale
  • Carrots, julienned or grated
  • Radish, thinly sliced / shaved
  • fresh parsley
  • Some optional ingredients that are great added to this salad…
  • Fennel, thinly sliced / shaved
  • golden raisins
  • toasted pistachios
  • For the Vinaigrette
  • 1 tsp grainy mustard
  • 3 Tbsp lemon juice
  • 1/4 cup olive oil
  • touch of honey
  • toasted cumin seeds
  • toasted fennel seeds

Instructions

  1. Grate a few carrots on the wide edge of a box grater. If you have great knife skills and the counter space for a cutting board, julienned is nice, too.
  2. Add some thinly sliced radishes and/or julienned fennel, if you’re feeling fancy.
  3. Combine the ingredients for the vinaigrette and toss with the carrot mixture.
  4. If you’d like, top with some golden raisins, toasted pistachios and lots of parsley.

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Eggplant Parmesan Bake

June 30, 2018 Filed Under: Recipes

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Eggplant Parmesan Bake

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Description

A simple, lighter take on traditional eggplant parmesan using Summer’s bounty.


Ingredients

Scale
  • 1 medium eggplant, cut into 1/2-inch slices
  • Salt to taste
  • 2 large tomatoes, sliced
  • 1 medium onion, sliced very thin (optional)
  • 3–4 tablespoons butter, melted
  • 1/2 teaspoon dried basil
  • 1/2 cup dry bread crumbs
  • burrata cheese
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well.
  2. Preheat oven to 450°.
  3. Layer eggplant, tomato and onion in a lightly greased 13×9-in. baking dish.
  4. Drizzle with 1/2 the butter; sprinkle with basil. Cover and bake 20 minutes.
  5. Toss bread crumbs and remaining butter.
  6. Arrange cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese.
  7. Bake, uncovered, for 10 minutes or until cheese is bubbly.
  8. Serve with a green salad.

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Steak with Chimichurri & Tomato Onion Salad

June 29, 2018 Filed Under: Meat Meals

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Steak with Chimichurri & Tomato Onion Salad

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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

Instructions

  1. In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper.
  2. Process until smooth; season with salt and pepper.
  3. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
  4. Season the steak with salt & pepper and grill the steak to your liking.
  5. When the steak is off the grill and resting, prepare the tomato salad.
  6. Cut the onion in thin slices and place in a medium bowl. Cut the tomatoes in slices as well and add to the onions.
  7. 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.
  8. Serve right away.

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Watermelon & Tomato Salad

June 19, 2018 Filed Under: Recipes

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Watermelon & Tomato Salad

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Ingredients

Scale
  • 3–4 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
  • 1/2 small seedless watermelon, cut into 1 1/4-inch cubes
  • 1/2 teaspoon salt
  • ¼ cup extra-virgin olive oil (you may not use it all)
  • 1 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup feta or other crumbled cheese (optional)

Instructions

  1. Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add the 1/2 tsp of salt and let stand 5 to 10 minutes while you prepare the dressing.
  2. Whisk together the oil and vinegar and season with salt and pepper to taste.
  3. Add the cheese, if using, to the tomatoes and watermelon, then the dressing, and toss gently to combine.

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Paprika Grilled Chicken

June 19, 2018 Filed Under: Recipes

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Paprika BBQ Chicken

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Ingredients

  • Chicken Quarters, your portion left whole
  • Kosher salt
  • Freshly Ground Black Pepper
  • Granulated garlic (or 2 cloves fresh, minced)
  • Paprika
  • Cayenne pepper

Instructions

  1. Dry the chicken with a paper towel to remove any moisture from the skin.
  2. Beginning on one side – season the chicken generously with salt & pepper. Then season with granulated garlic, and a very light dusting of cayenne pepper (optional). Lastly, cover the chicken lightly, but completely, with paprika. Flip the chicken over and repeat on the other side.
  3. The paprika will create a delicious crust and juicy grilled chicken.
  4. *If you’d like to use BBQ sauce, don’t cover the chicken with paprika completely and apply BBQ sauce to the chicken in the last 10 minutes of cooking.
  5. Prepare grill for medium heat, or heat a grill pan and preheat your oven to 350. Grill the chicken, turning occasionally, until lightly charred, 15-20 minutes. If you’re not using a grill, sear the chicken on the grill pan and continue the cooking in the oven. Continue grilling, turning and basting with BBQ sauce, if you’d like, until chicken is cooked is through and an instant read thermometer inserted into the thickest part of a thigh registers 165. This usually takes 8-10 minutes longer.
  6. *If you apply the sauce too early, it will scorch. Wait until the final 10 minutes or so of cooking to coat the chicken in your barbecue sauce.
  7. Not Included in Your Box: Kosher Salt, Paprika, Cayenne Pepper

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Simple Grilled Potatoes

June 19, 2018 Filed Under: Recipes

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Simple Grilled Potatoes

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Ingredients

Scale
  • Potatoes, your portion
  • Kosher salt
  • 2–3 medium cloves garlic, minced, divided
  • 1/4 cup extra-virgin olive oil, divided
  • Freshly ground black pepper
  • 1/2 cup thinly sliced scallions, or fresh herbs of your choice
  • 1 whole lemon

Instructions

  1. Place potatoes in a large pot and cover with cold water. Season generously with salt and bring to a boil over high heat. Simmer until potatoes are tender but not falling apart, about 5 minutes. Drain potatoes transfer to a rimmed baking sheet to allow excess moisture to evaporate.
  2. When potatoes are cool enough to handle, split each one in half lengthwise and transfer to a large bowl. Add the garlic, olive oil. Season to taste with salt and pepper and toss roughly until potatoes are well-coated in mixture and their surfaces are a little roughed up.
  3. Set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate so the potatoes don’t stick.
  4. Place potatoes cut-side-down over direct heat and cook, turning occasionally, until well-browned and crisp on both sides, 5 to 8 minutes total. Transfer potatoes back to the bowl they were in before as they finish cooking.
  5. Split lemon in half and place cut-side-down directly over heat. Grill until well browned, about 5 minutes. Squeeze grilled lemons into bowl with potatoes. Toss potatoes to thoroughly. Season to taste with salt and pepper and top with chopped scallions or fresh herbs. Serve immediately.

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Peach & Basil Infused Maple Syrup

May 29, 2018 Filed Under: Sweets, Vegetarian Meals

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Peach & Basil Infused Maple Syrup

  • Author: Sarah Delevan
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Description

Truth be told, this recipe was born because I had a few peaches in the fridge that were growing a bit over-ripe and I didn’t want them to go to waste!

When a birthday brunch for a close friend was moved from a nearby restaurant to our home, the birthday girl’s favorite, pancakes, had to be on the menu and we used the slightly over-ripe peaches, some fresh basil, orange juice and a bit of maple syrup to create this perfect pancake topper. It won brunch!
The measurements for this recipe are based on yellow peaches that had a really good balance of sweetness & acidity, so depending on the flavor of your peaches you may need to adjust the amounts slightly.

The peaches are meant to be the star, with a touch of maple to pull it all together. Serve over the pancakes with sliced bananas, grilled peaches or fresh berries for a really outstanding taste.


Ingredients

Scale
  • 2–3 Ripe Peaches, diced
  • 1/4 cup Sugar, to start
  • 1/2 cup of orange juice
  • Juice of one lemon
  • 6–8 basil leaves, sliced into strips

Instructions

  1. Place the peaches, sugar, juices and basil leaves in a small pan and cook over medium low heat until the peaches are soft.
  2. Using a hand, or stationary blender, blend the mixture until smooth
  3. Add maple/table syrup to taste. Start with 1 tablespoon, mix well and taste. Add additional syrup if you’d like.
  4. Serve warm.

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Make-Ahead Brioche French Toast with Stone Fruit

May 22, 2018 Filed Under: Kitchen Boxes, Sweets, Vegetarian Meals

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Make-Ahead Brioche French Toast with Stone Fruit

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Ingredients

Scale
  • 4 Tbsp butter, cut into four pieces
  • 1/3 cup brown sugar
  • 3 pitted stone fruit, cut into quarters
  • 1 cup pitted and halved cherries, or second type of stone fruit, cut into eighths
  • 2 tsp orange zest
  • 5 slices brioche, 1/2 inch thick
  • 3 eggs
  • 1 1/4 cups milk
  • 1/2 tsp vanilla extract

Instructions

  1. Place the butter in a 9-inch square baking dish. Microwave on high for 40 seconds, or until butter is melted.
  2. Stir in the sugar and spread over bottom of dish.
  3. Cover with the cherries and/or stone fruit, and then sprinkle the orange zest over top.
  4. Arrange the brioche over the fruit in one layer. Set aside.
  5. In a small bowl, whisk the eggs, milk and vanilla.
  6. Pour the mixture over the brioche, pressing down to soak.
  7. Cover with plastic wrap and refrigerate 6 hours or overnight.
  8. Bake for 35 minutes, at 350 degrees until puffed, golden-brown and the center is firm to touch. Serve at once.
  9. *Bring the dish to room temp before baking, or place the dish in a cold oven and bring to 350 degrees to prevent the dish from cracking. Cook time may need to be adjusted if the dish is placed in a cold oven.

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Cucumber & Tomato Salad

May 15, 2018 Filed Under: Recipes

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Tomato & Cucumber Salad

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Description

If you happen to be a native of Upstate New York, or have visited, you may know about the beloved Dinosaur BBQ Restaurant. Their meat dishes are great, but we love them for their vegetarian sides & salads!


Ingredients

Scale
  • FOR THE SALAD
  • Ripe tomatoes – your portion
  • Pinch each of kosher salt and black pepper
  • Pinch of sugar
  • 2 medium cucumbers
  • 1/2 large red onion
  • 30 small fresh basil leaves
  • FOR THE DRESSING
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • Black pepper
  • 1 teaspoon kosher salt
  • 4 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano

Instructions

  1. Core the tomatoes and cut lengthwise into 6-8 wedges. Cut each wedge in half crosswise.
  2. Place the tomatoes in a large bowl and wake them up with a big pinch of salt, pepper and sugar. Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin.
  3. Cut the cucumbers in half lengthwise and then crosswise into 1/4-inch slices.
  4. Add to the tomatoes.
  5. Peel the onion and cut lengthwise into slivers. Dump the onions in with the tomatoes and cucumbers and give everything a good tossing.
  6. Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into salad.
  7. Throw together a batch of dressing by whisking all ingredients together in a small bowl.
  8. Pour over tomatoes and cucumbers.
  9. Marinate the salad at room temperature for several hours.
  10. Refrigerate any leftovers — if there are any.


Nutrition

  • Serving Size: 6

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Spring Potato Salad with Snap Peas

May 15, 2018 Filed Under: Vegetarian Meals

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Spring Potato Salad with Snap Peas

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Ingredients

Scale
  • 2 pounds small new or fingerling potatoes
  • 1 pound sugar snap peas
  • 4 small-to-medium radishes, thinly sliced
  • Pickled spring onions
  • 3 spring onions (about 6 ounces)
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons sugar
  • Sharp mustard vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons whole grain mustard
  • 2 teaspoons smooth Dijon mustard
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.
  2. Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.
  3. Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Once the water is boiling, add the sugar snap peas and cook for two minutes. Drain and dump the peas in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.
  4. Slice the cooked sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.
  5. When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, to taste. Eat and enjoy!.
  6. Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the snap peas.

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Portuguese-Style Roast Potatoes

May 8, 2018 Filed Under: Recipes

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Portuguese-Style Roast Potatoes

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Description

The secret to these potatoes’ creamy insides and crunchy exteriors is the pre-cooking in boiling water.


Ingredients

Scale
  • 1 1/2 pounds waxy potatoes
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon smoked paprika

Instructions

  1. Preheat the oven to 450°F.
  2. In a large pot of salted cold water bring the potatoes to a boil and cook until tender, 25 to 35 minutes. Drain the potatoes and let cool to warm.
  3. Peel the potatoes and cut into 1-inch pieces.
  4. In a large cast iron skillet or oven-proof nonstick skillet, stir together the oil, paprika, and 1/2 teaspoon each salt and pepper.
  5. Stir in the potatoes until coated with the oil mixture, then roast in the oven, stirring occasionally, until very crisp, about 30 minutes.
  6. Season with salt to taste and serve.

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Summery Stone Fruit Salad

May 8, 2018 Filed Under: Soups, Salads and Sides, Vegetarian Meals

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