Next weekend we are featuring adaptations and recipes from a few of B. Evy-Marie’s favorite cookbooks and magazines in her kitchen library: honoring Latinx Heritage month by traveling to her abuelita’s Puerto Rican roots with Von Diaz and her cookbook Coconuts & Collards, as well as a throwback to Food & Wine’s spread The Original Innovators which was curated by Dr. Jessica B. Harris and features chef Ashleigh Shanti, culinary historian Micheal Twitty, writer Osayi Endolyn, and more! Scroll down for details.
Landing on doorsteps September 25th & 26th
Order Deadline 5p. Monday, September 20th
Pernil-Style Pork Loin with Coconut-braised Collard Greens and Fried Plantains*, featuring:
- Rancho Llano Seco pork poin
- Diaspora Co. turmeric
- More than Fair coconut milk
- fairtrade plantains
- and locally sourced produce (collards, garlic, lemon, limes, oranges, scallion)
Check your pantry for olive oil, salt, pepper, butter, soy sauce, garlic powder, dried oregano, and coconut oil. Scroll down for the recipe.
Roasted Squash with Collard Miso Pesto paired with Fennel-Apple-Collard Salad, featuring:
- Omiso miso
- Diaspora Co. turmeric
- fairtrade plantains
- unsalted roasted peanuts
- and locally sourced produce (lemon, garlic, acorn squash, collard greens, fennel, pink lady apples, shallots)
Check your pantry for oil, vinegar, sumac, salt, pepper and mustard. Scroll down for the recipe.
For nights tight on time…
Lupa Cotta Pizza Night with Mission Rose Heirloom Tomato Sauce:
- Lupa Cotta pizza balls
- Mission Rose heirloom tomato sauce
- Bellwether Farms ricotta
Check your pantry for oil, salt, and pepper.
“Oftentimes, I find cookbooks to be glorified coffee table decor, beautiful albeit lacking function…This one is somewhere in between the margins; a repository of emotions; a family history; catharsis; a cookbook.”
– Von Diaz, Whetstone Magazine Volume 3
Sunday Supper: Pernil Style Pork Tenderloins
Ingredients
From your Narrative Food box:
1# pork tenderloin
2 T fresh lemon juice (for pork)
½ t fresh lime juice (for adobo)
1 t fresh orange juice (for adobo)
½ t Diaspora Co. turmeric* (for adobo)
4 garlic cloves (for adobo)
From your pantry:
½ t ground black pepper
1 ½ t dried oregano
3 t kosher salt
3 T olive oil
Instructions
Mix adobo: Put garlic, black pepper, oregano, turmeric, salt, olive oil and lime and orange juice into a small food processor and blend into a smooth puree, scraping the sides halfway through to incorporate fully. Alternatively, you can use a mortar and pestle or mash the mixture to a paste on a cutting board with the side of a knife.
Cut a series of deep holes throughout the tenderloin with a paring knife and rub it down with the adobo, pushing the seasoning into the holes. Let marinate for 30 minutes on the counter or up to overnight in the refrigerator. (The longer you can wait, the more delicious it will be!)
When you’re ready to roast, heat the oven to 400°F. Line a rimmed baking sheet with foil for easiest cleanup.
Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145°F in the thickest part, about 30 minutes, flipping every 10 minutes to evenly brown the outside. (If your pork hasn’t browned by the time it hits 145°F inside, you can give it a quick blast under the broiler for more browning.)
Remove the pan from the oven and set the tenderloin on a carving board to rest for about 10 minutes.
Pour 2T lemon juice into the baking pan and carefully mix it into the pork juices, scraping up any browned bits with a wooden spoon or spatula. Pour the pan juices into a small bowl and adjust the seasonings to taste.
Cut the pork into 1-inch slices and transfer to a serving dish. (It will taste best and won’t dry out if it’s still slightly pink inside, so if you see that, it’s a good thing!) Serve with the reserved pan juices
Vegetarian Supper Kit: Roasted Squash with Collard Miso and Fennel Apple Salad
Roasted Squash With Collards Pesto
Ingredients
From your Narrative Food box:
2 acorn squash, stemmed, halved lengthwise, seeded, and sliced crosswise into 1” half moons
2 c loosely packed collard greens, stemmed and chopped
⅓ c unsalted roasted peanuts
3 T miso
¼ t lemon zest + 3 ½ t fresh lemon juice
1 t minced garlic
From your pantry:
½ c + 2 T olive oil
4 t kosher salt
½ t black pepper
8 c water
Instructions
Preheat your oven to 450°F with the oven rack in lowest position. Toss together squash, 2 tablespoons oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Spread in a single layer. Roast in the oven on the lowest rack until squash is tender and browned, 26 to 30 minutes, flipping squash after 18 minutes.
Meanwhile, bring 8 cups of water to a boil in a medium saucepan over high, and fill a bowl with ice water. Stir in 1 tablespoon kosher salt to the boiling water. To blanch greens: Add collard greens; cook until tender and bright green, about 2 minutes. Transfer collard greens to ice water; let cool for 2 minutes. Drain and pat greens completely dry; set aside.
Toast peanuts in a small skillet over medium, stirring often, until fragrant, 4 to 5 minutes. Set aside; let cool for 5 minutes.
Place greens, peanuts, miso, lemon juice, and garlic in a food processor; pulse until a chunky paste forms, about 10 times. With the food processor running, gradually stream in remaining 1/2 cup oil until well combined, about 20 seconds. Add remaining 1/2 teaspoon kosher salt and remaining 1/4 teaspoon pepper; pulse to incorporate, about 3 times. Spoon into a small serving bowl.
Arrange roasted squash on a serving platter; sprinkle with lemon zest, and garnish with flaky sea salt. Serve with pesto.
While the squash is roasting….
Collard Fennel Apple Salad
Ingredients
From your Narrative Food box:
Plantain, cut crosswise into ¼” slices
1 bunch collard greens, stemmed and thinly sliced
1 bulb fennel, trimmed and thinly sliced. Reserve and chop fronds for garnish
2 apples, unpeeled and thinly sliced
2 shallots, minced
½ t ground Diaspora Co. turmeric
From your pantry:
¾ c neutral cooking oil (grapeseed, vegetable)
1 ½ t kosher salt
⅓ c sherry vinegar
1 T dijon mustard
1 T molasses
¼ t black pepper
Instructions
Heat 1/2 cup oil in a 12-inch cast-iron skillet over medium. Working in batches, fry plantain slices until light golden, 1 minute and 30 seconds to 2 minutes per side. Transfer plantain slices to a cutting board; smash to 1/8-inch thickness using bottom of a measuring cup.
Working in batches, return smashed plantain slices to hot oil; fry over medium until golden brown and crisp, 30 seconds to 1 minute per side. Transfer plantain slices to a baking sheet lined with paper towels.
Sprinkle fried plantain slices evenly with 1/2 teaspoon salt. Let cool 10 minutes.
Meanwhile, whisk together vinegar, turmeric, mustard, molasses, pepper, remaining 1/4 cup oil, and remaining 1 teaspoon salt in a large bowl. Add greens; massage mixture together with your hands until collards are wilted and tender, 1 to 2 minutes. Let stand 10 minutes.
Add sliced fennel bulb, apples, and shallots to collard mixture; toss to coat. Add plantains; fold once to incorporate. Transfer to a serving platter; sprinkle with reserved chopped fennel fronds