608 COMMUNITY SUPPORTED KITCHEN
local organic meals delivered since 2007

Moroccan Grilled Zucchini Stew w. Brown Rice and Lentil Pilaf Heat the soup gently to just a simmer. Simmer 1-2 minutes. Heat a little oil in a sauté pan. When hot add the rice/lentil mix. Sauté until hot, fragrant, and lightly browned. Serve together. Big Fat Burritos and Blue Moon Mixed Lettuce Salad Microwave the burritos a minute or two to get the chill out. You can either: A). Arrange the burritos on a cookie sheet and bake at 350 for 15-20 minutes to heat through an

Japchae and Kohlrabi-Napa Cabbage Quick Pickle Get the chill out of the noodles and the meat/TVP sauce by microwaving each until warm. Heat a little oil in a sauté pan. Non-stick is easiest. When hot add the stir fry vegetables and, well, stir and fry. ( Don't toss ). Season with a little salt and when the vegetables are softened, brightened, and lightly browned ( about 2 minutes or so ) transfer them to a serving platter. Reoil the pan and reduce the heat to medium. When the

Garlic Scape Pesto Flatbread Pizza, Black Barley and Chick Pea Sauté, Mixed Greens Salad Bake the pizza on a cookie sheet at 425 for 15-20 minutes or until the cheese is melted and beginning to brown. Allow to cool 3-5 minutes then cut and serve. Heat a little oil in a well seasoned or non-stick sauté pan. When hot add the barley and chick peas. Shake and stir to heat, crisp lightly and become fragrant. Serve. Dress and serve the salad. Shahi Paneer, Kohlrabi & Spinach Da