Veggie Box and Meal Kit- May 15

Veggie Box

Local Spinach from Epic Gardens

organic carrots

Local herbs from Manakintowne Specialty Growers

Local Asparagus from Casselmonte Farms

Sweet yellow onions

To learn more and sign up for your own veggie box or meal kit subscription, visit our online shop.

Meal Kit

Early spring pasta with sorrel pesto

and mixed green and fennel salad

1 TBS olive oil

1/2 lb English peas, shelled

1 lb asparagus (ends discarded)cut into 1 inch pieces

1/4 cup pine nuts

1 lb penne pasta

2-3 cloves garlic (depending on how garlic-y you like it)

1 bag sorrel, rinsed and ribbed

1/2 knob Fresh goat cheese

1/8 cup olive oil

Salt and Pepper to taste

While your pasta water boils in a large pot, heat 1 TBS oil in small frying pan on medium high.  Toss in the pine nuts, stirring until they start to brown.  Toss in the asparagus pieces and the shelled peas. (If you like your veggies more on the raw side, stir them in and cook on low for just a few minutes.  If you like them a little more cooked through, cook them longer, stir and put a lid on to keep them warm.)

To make the pesto, chop the garlic in the food processor first, then add the torn sorrel, goat cheese, and 1/8 cup olive oil, and chop until everything is incorporated.  Add salt and pepper to taste.

Cook pasta according to package directions.  Drain and toss immediately with veggies and pesto.  Serve warm or room temp.