608 COMMUNITY SUPPORTED KITCHEN
local organic meals delivered since 2007

Panzanella: Bread Salad w. Chick Peas in Lemon Poppyseed Dressing, Roasted Baby Turnips w. Oil Cured Tomatoes, and Escarole Heat a little oil over medium in a sauté pan. Carefully toast the croutons on each side Be careful to not burn them! Arrange the toasted crutons on a large serving platter. Re-oil and heat the pan. Add the escarole & carrot mix and sauté VERY briefly - just wilting the edges. The leaves will mostly stay raw. Add them to the crutons. Work in batches w

Vegetable Fried Rice and Soft Tofu w. Garlic-Chili Sauce Heat a little oil in a large sauté pan. When smoking hot, add the vegetables. Stir and fry (but don't toss). Add a little salt, and stir again. Use a lid to speed things and maybe a tiny splash of water. When lightly browned in spots, bright, and just softened, transfer to a serving plate and reserve. Large shares should work in batches - don't crowd the pan. Microwave the rice in the jar briefly just to get the chill o

Meal 1: Roasted Cauliflower Minestra, Whole Wheat Batard, Blue Moon Mixed Greens Salad ·   Heat the soup gently and simmer 2-3 minutes. Serve. ·   Warm the bread and serve with olive oil for dipping. ·   Dress and serve the salad. Meal 2: Crumble Top Winter Squash and Sausage Pot Pie, Pickled Beets ·   Heat the pot pie filling in the microwave in bursts just to get the chillout. Next, transfer the filling to a baking dish and bake at 350 until hot and bubbly - 15-25 minutes