Bulls Blood Beets or Salad Turnips from Perry Hill Produce
Scallions from Tomten Farm
Garlic Scapes from Tomten Farm
Oak Leaf Lettuce from Tomten Farm
Cilantro from Manakintowne Farm
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Meal Kit- Morroccan red lentil soup and cous cous salad
Adapted from this Food Network recipe.
Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups water, warm
1/2 teaspoon lemon zest
2 scallions, chopped (use about 8" of stalk)
1/4 cup mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper
In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm water. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
Serve family-style on a large platter and garnish with fresh cilantro.
Red Lentil Soup-
Adapted from this Lynne Rosetto Kasper recipe.
Extra virgin olive oil
1 large onion (cut into 1/8-inch dice)
1 small carrot (minced)
1/3 cup tightly packed fresh flat-leaf parsley stems and leaves (chopped)
1/2 cup tightly packed fresh dill (or cilantro) stems and leaves (chopped)
1 1/2 teaspoon freshly ground black pepper
5 large garlic cloves (minced)
2-inch piece fresh ginger (minced -- about 2 tablespoons)
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
Instructions- Coat the bottom of a 6-quart pot with a thin film of oil and set it over medium-high heat. Add the onion, carrot, parsley, cilantro, and a little salt and sauté for 8 minutes, or until golden brown. Reduce the heat to medium-low; stir in the pepper, garlic, ginger, turmeric, and cinnamon and cook for 30 seconds.
ingredients 1 1/4 cup dried red lentils
2 teaspoon sweet Hungarian paprika
1 28-ounce can whole tomatoes and their liquid (pureed)
4 cup low-sodium vegetable broth plus enough water to make a slightly thick soup
instructions- Blend in the lentils, paprika, tomatoes, and broth. Bring to a gentle bubble, partially cover, and simmer for 45 minutes, or until the lentils have dissolved and the soup tastes rich and good. Add salt and pepper to taste. Add a little water is the soup is too thick.
ingredients- chopped scallions and cilantro
instructions- To serve the soup, sprinkle it with the chopped scallions and cilantro and ladle into bowls.