608 COMMUNITY SUPPORTED KITCHEN
local organic meals delivered since 2007

Sephardic Chick Peas, Pan Roasted Potato, Kale Salad w. Preserved Lemon and Feta, Pan Roasted Potato Add a little water from rinsing out the jar and heat the chick peas gently. Transfer the kale to a serving bowl. Toss lightly to distribute the feta and taste it. Add a little more olive oil if you like. Heat a generous pour of oil to a sauté pan. Heat over medium/ medium high. When hot cut the potatoes into large chunks. Carefully add the pieces to the oil and fry them.

Meal 1: Pasta e Cici Primavera, Spelt-Flax Batard, Escarole and Romaine Salad   · Heat the pasta e cici and allow to simmer and serve. · Warm the bread and serve with olive oil. · Dress the salad. Meal 2: French Lentils w. Local Chevre or Roast Pork & Braised Vegetables  Best served in hearty bowls. · Heat the lentils gently stovetop or in a microwave in bursts, stirring gently between bursts. · Add the vegetables to a sauce pan. Cook over medium, using a lid and allowing

Sweet and Sour Meat/ Cheese Balls w. Braised Cabbage and Brown Rice Pilaf Vegetarian: Follow the video instructions. Basically, form the cheese mix into well compressed, ping pong sized balls, then flatten and recompress those into 3/4" thick disks. Heat some oil in a pan over medium low. When hot, add the cheese patties and brown on each side - about 1 minute per side- and serve atop the sauce which you heat independently- stovetop or microwave is fine. Omnivore: Gently tra