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I Gave Pat of Local Thyme This Box List to See What Menu She Would Devise

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I Gave Pat of Local Thyme This Box List to See What Menu She Would Devise We tested Pat Mulvey and Laura Gilliam of Local Thyme by asking them to prepare menus for two CSA boxes. This box has some less common veggies, to see what they would do with challenging vegetables. Note that we split three veggies among the pick-up sites (Butternut Squash or Romanesco broccoli or Cauliflower) and this menu is designed to accommodate the variation. See the August menu for their ideas for a CSA box filled with familiar summer vegetables. Beth, Tipi Produce BOX CONTENTS (November 4) 1.25 pounds Brussels sprouts Napa cabbage 3.5 pounds red potatoes 2 pounds carrots garlic onions 1 or 2 Beauty Heart Radish .35 pound Spinach Butternut Squash or Romanesco broccoli or Cauliflower CHEF’S NOTES Chilly fall weather has set upon us, and with it my desire to roast and stew things has kicked into high gear. THE SAMPLE OMNIVORE MENU Thyme Roasted Chicken with Root Vegetables Potato and Brussels Sprouts Frittata Portuguese Stone Soup Island Pork Salad Tortellini or Gnocchi with Brussels Sprouts and Butternut Squash or Romanesco or Cauliflower Thyme Roasted Chicken with Root Vegetables One of our favorite low-effort dinners, roasted chicken surrounded by the vegetables we have on hand is always a crowd pleaser, and can often be stretched to 2 nights meals. Serving Size: 6 Preparation Time :0:20 Total Time 1:05 1 1/2 pounds Red Potato, diced 1 pound Butternut Squash, seeded peeled and diced 1 Beauty Heart Radish, peeled and diced 2 Chickens, each cut into 8 pieces (breasts, thighs, drumsticks, wings) 4 tablespoons Olive Oil 2 tablespoon dried thyme Preheat oven to 425˚. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl, toss with oil to coat. Divide between sheets, spread evenly. Sprinkle generously with salt and pepper. Roast until vegetables are tender and golden brown, chicken is cooked to an internal temperature of 165˚, about 45 minutes. Potato and Brussels Sprouts Frittata My kids get a big-kick out of “breakfast for dinner” and this frittata is equally at home on a dinner plate or at breakfast, brunch or lunch. Serving Size: 6-8 Preparation Time : 0:25 Total Time :0:50 1/2 pound Brussels Sprouts 1 pound Potatoes, sliced in 1 inch rounds 1/2 cup Onions, julienned 2 tablespoons Olive Oil 2 cloves Garlic, minced 8 Eggs 1/4 cup Milk 1/2 teaspoon Salt pepper to taste 1 cup grated Cheddar Cheese 1 teaspoon Dried Thyme Bring a medium pot of water to a boil, add sliced potatoes and par-cook until just tender, about 5 minutes. Meanwhile remove Brussels sprouts from stalk, trim stems, cut in half then sliver sprouts. Preheat your broiler, and position the oven rack about 6 inches away from heat. Pour the oil into a medium non-stick skillet and heat over medium high heat until the oil shimmers. Sauté the onions, potatoes and Brussels sprouts until they begin to brown, about 10 minutes. Add in the garlic and stir for about 1 minute longer. Meanwhile, crack your eggs into a bowl and whisk them with the milk, salt and pepper to taste. Stir in the cheese. When your veggies are browned, pour the egg mixture over them, and give them a gentle stir to evenly distribute the ingredients. Allow eggs to sit for about 5 minutes while the bottom sets. Place eggs into the heated oven, and broil until eggs are set, about 5 minutes. Remove from oven and cover and let sit for about 5 minutes, then slide frittata out of pan onto serving dish. Slice wedges and serve. Portuguese Stone Soup The fable of stone soup, where everyone adds a little of what is on hand to make the best darned soup, was the original impetus for this recipe. Originally born of a leftover piece of Portuguese Sausage “linguica” and some scraps of cabbage and potatoes and other stragglers in the fridge, we liked this dish so much, that we “formalized” the recipe and now seek out the chance to make it. Serving Size : 4 Preparation Time :0:25 Total Time :0:50 2 cups Onion, diced 1 pound Carrot, peeled and diced 2 stalks Celery, diced 2 tablespoons Garlic, minced 2 Smoked Sausage, sliced 2 tablespoons Olive Oil 1/2 head Napa Cabbage, slivered 1 14 ounce Cannellini Beans, drained 1 pound Red Potato, diced 1 Bay Leaf 1 teaspoon Oregano 1/2 teaspoon Thyme 2 teaspoons Paprika 6 cup Chicken Stock 1 dash Tabasco sauce, optional Salt and Pepper Sauté the onions, carrots and celery for about 8 minutes, until tender, add in remaining ingredients and simmer soup until potatoes are tender, about 20 minutes. Season to taste. Island Pork Salad Inspired by a recipe in Gourmet Magazine from May 2003, I’ve adapted the basic glazed pork technique they used but pared it with local seasonal veggies for a hearty salad dinner. Serving Size : 6-8 Preparation Time :0:45 1 teaspoon Salt 1/4 teaspoon Black Pepper 1/2 teaspoon Ground Cumin 1/2 teaspoon Ground Chili (cayenne if you like it spicy; ancho or paprika if you like milder) 1/2 teaspoon Cinnamon 1 1/4 lbs Pork Tenderloin 1 tablespoon Olive Oil 1/2 cup Dark Brown Sugar 1 tablespoon Garlic, chopped 1 1/2 teaspoons Tabasco sauce 1 1/2 tablespoons Lime juice 1 1/2 teaspoons Orange juice 1 1/2 teaspoons Dijon Mustard 1/2 teaspoon Curry Powder, toasted 1/4 teaspoon Salt 1 dash Black Pepper 1/4 cup Olive Oil 1 Beauty Heart Radish, peeled and shredded 1/3 pound Spinach, roughly chopped 1/2 head Napa Cabbage, thinly sliced 1/2 pound Carrots, shredded Preheat oven to 350˚. Mix salt, pepper, cumin, chili, and cinnamon, then rub pork with spice mixture. Heat oil in an ovenproof 12-inch skillet over medium high heat until the oil simmers, then brown pork on each side. Leave pork in skillet. Meanwhile, stir together brown sugar, garlic, and Tabasco. Pat the brown sugar glaze onto top of the pork once you have browned it. Roast in middle of oven until thermometer inserted in center of pork registers 140˚, about 20 minutes. Let pork rest in skillet at room temperature for about 10 minutes. As the pork is roasting, make the vinaigrette and salad. Whisk together juices, mustard, curry powder, salt, and pepper, then stream in the oil, whisking until emulsified. Toss spinach, cabbage, radish, carrots in a large bowl with about 1/4 cup vinaigrette. Cut pork into 1/2-inch-thick slices. Lay pork slices over salad, drizzle with extra dressing and serve. Butternut Squash and Brussels Sprouts with Gnocchi or Tortellini This dish is worthy of a dinner party – very tasty and very elegant. Serving Size : 8 Preparation Time :1:00 1 pound Butternut Squash, peeled and diced 1 inch*** 3/4 pound Brussels Sprouts, trimmed and quartered 3 tablespoons Olive Oil salt and pepper 1 pound Gnocchi or Tortellini 1 stick Butter 12 Sage leaves 1/2 cup Candied Walnuts, or toasted pecans Preheat oven to 425˚. Toss the veggies with olive oil, salt and pepper, and spread out on a baking tray. Bake for about 20-25 minutes, until tender and browned. Meanwhile, cook pasta according to package instructions. Melt the butter in a sauté pan and gently simmer the sage leaves until crispy and the butter browns, about 5 minutes. Toss the roasted veggies with butter, sage, and pasta. Sprinkle with candied walnuts, or toasted pecans. ***Some people did not receive butternut squash, but received cauliflower or Romanesco instead. Simply substitute the squash for your vegetable, broken into medium sized florets in this recipe, and stir the vegetables part way through the roasting time. .
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