Veggie box and Meal Kit- April 10

Veggie Box

  • local spinach*
  • local curly kale*
  • local Swiss Chard*
  • organic carrots
  • organic blood oranges
  • organic red onions
  • local parsley*

*grown using organic practices, not certified

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Meal Kit

Mediterranean Lentil Salad and Roasted Potato and Fennel Soup

For the salad:

  • green lentils
  • sun dried tomatoes
  • garlic
  • locally grown spinach
  • red onion
  • parsley
  • Joe's Inn Greek vinaigrette
  • local feta cheese
  • Fresh Kielbasa from Sausage Craft for omnivore subscribers

For the soup:

  • Buttercream potatoes
  • fennel
  • onions
  • veggie broth
  • heavy cream


Lentil Salad

(Adapted from The Moosewood Cooks at Home)

Serves 4

Total time: 30 minutes

1  cup green lentils

4 cups water

2 bay leaves

1 teaspoon fresh thyme (½ teaspoon dried)

2 garlic cloves, peeled

⅓ cup sun-dried tomatoes (not packed in oil)

boiling water

½ cup minced red onion

½ cup chopped fresh parsley

Vinaigrette dressing (to taste)

Salt and Pepper (to taste)

While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the onions and parsley in a large bowl. When the sun-dried tomatoes have softened, drain and mince them, and add to the vegetables.

Drain the lentils and discard the bay leaves. Remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.

Serve immediately over spinach, or cover and chill to serve later.

Roasted Potato and Fennel Soup

Adapted from this recipe from Food.com

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2 lbs buttercream potatoes, unpeeled and quartered

1/8 cup olive oil

1 tablespoon olive oil

2 cloves minced garlic

1/2 tablespoon kosher salt

1 teaspoon ground black pepper

2 cups yellow onions

1 fennel bulb

1 quart vegetable stock

1/2 cup heavy cream

Preheat oven to 400°F. In a large bowl, toss the potatoes with 1/8 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through. Saute the chopped onions and chopped fennel with 1 tablespoon olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including scrapings from the pan) and the stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, until all the vegetables are very soft. Add the heavy cream and allow the soup to cook slightly. Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill). Taste for salt and pepper, add water or cream to make it the consistency you prefer. Reheat and serve hot.

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