Organic Produce, some items LOCAL! Special Memorial Day Grilling Selection
$59.00
- Description
- Recipes of the Week - Grilled Veggies and Dill Potato Salad
- Simple Salads, Creative and delish!
- Roasted Carrots with Carrot Top Pesto 5/4
- Miles's Marvelous Roasted Radishes 4/20
Enjoy a selection of the organic produce we juice regularly, along with some seasonal extras and kitchen staples! Selection changes weekly. If you have a request, please let us know and we will try and get it for you. For recipe suggestions click the Recipes below.
All Organic Memorial Day Grilling Selection for Week of 5/25. Dill Potato Salad and Grilling Recipes will be posted before by Sunday!
- LOCAL! Heirloom Tomatoes from Lancaster Fresh Farm
- LOCAL! Sweet Onions from Hepworth Farms
- Eggplant
- Fancy Zucchini
- Green Peppers
- Portobello Mushroom Caps (great as a veggie burger!)
- Red Potatoes
- Fresh Dill
- Iceberg Lettuce
- Surprise Item!
- See Pantry add-ons for Gluten Free Burger Buns and Beyond Burgers for this week only!
Please note substitutions may be necessary, as supply chains are disrupted. We will do our best to match and keep selection logical for your kitchen! Please note price includes delivery.
Dill Potato Salad
- 2 pounds Red Potatoes or mixed PeeWees
- 1/4 cup olive oil
- 1 sweet onion, or red onion, to taste
- 2 Tablespoons Fresh Lemon Juice
- 1/4 cup chopped fresh dill, or to taste
- Salt and pepper to taste
Wash and cut potatoes into quarters or smaller, depending on size. Place in boiling salted water and reduce to simmer. Continue to simmer for 15-20 minutes until fork tender. Remove from pot, drain and rinse with cool water to stop the cooking. Allow to continue to drain while making marinade. Blot with paper towels or dish towel to remove excess water.
Whisk olive oil, lemon juice, salt and pepper in small bowl. Add freshly chopped dill. Toss with potatoes and allow to continue to marinade in the refrigerator. Top with more fresh dill, and scallions prior to serving!
Grilled Veggies
- Eggplant
- Portobello Mushroom Caps
- Zucchini
- Onions
- Green Peppers
- Any other veggie for the grill!
Prepare vegetables. Peel every other lengthwise stroke of the eggplant to make a 'zebra' pattern. Slice into .5 - 1" rounds. Sprinkle with salt and allow to drain. Slice the Zucchini lengthwise. Remove stems and grills from Mushrooms. slice Onions into large disks. Cut Green Peppers in half and remove seeds and ribs.
Pat dry the eggplant after sweating from the salt. Brush veggies with good quality olive oil. Sprinkle with salt and freshly ground pepper. Grill on super hot grill until tender. Serve along as a side dish or with buns or lettuce and make a Veggie Stack Burger! Pass the potato salad, please...
Miles's Mandarin and Olive Salad
- oranges or mandarins
- olives
- olive oil
- freshly ground black pepper
- fresh thyme or parsley (optional)
- optional additions include flake salt, red onion, thinly sliced fennel, fennel seed
So simple and surprisingly delicious! Peel and slice mandarins cross-section wise. Slice olives in halves or quarters. Lay out mandarin slices on a plate, top with chopped olives, drizzle with olive oil. Add a few twists of freshly ground pepper. Top with thyme, if desired. Surprise!
Green Meat Radish and Onion Salad
- Green Meat Radishes
- Red Onion
- Salad Greens (optional)
- lemon
- olive oil
- salt and pepper
Slice Green Radishes into little discs. Thinly slice Red Onion. Toss together in a bowl with or without salad greens. Add a simple vinaigrette by whisking juice of 1 lemon, a few tablespoons of olive oil, salt and pepper to taste. Toss with the salad or pass on the side. Simple and delish!
Roasted Carrots with Carrot-top Pesto
INGREDIENTS
CARROT-TOP PESTO
- 1/4 cup cashew nuts, pine nuts, or walnuts
- 1 garlic clove
- 1 cup loosely packed carrot tops
- 1/4 cup fresh parsley
- 1/4 cup grated pecorino Romano cheese or Parmigiano Reggiano (optional or use brewers yeast for a cheesy flavor and vegan version)
- Himalayan salt to taste
- Freshly ground black pepper
- 6 tbsp olive oil
CARROTS
- 1 large bunches of carrots either whole or trimmed and cut into pieces
- 1 tbsp olive oil
- 1/2 tsp paprika
- Freshly minced Garlic, to taste
- Himalayan salt
- Freshly ground pepper
Preheat oven to 350. Toss carrots with olive oil and spices. Spread out in a single layer on a baking sheet. Roast in oven for 20 minutes, tossing once during cooking. Remove from oven, toss with pesto and serve extra on the side!
Miles's Marvelous Roasted Radishes
Radishes:Preheat your oven to 425 with a baking sheet in the oven so the sheet gets super hot. Wash the radishes well, and dry them thoroughly. Cut each radish in half so that each half still has some leaves attached. Gently toss with olive oil and salt. Arrange the radishes cut side down on the hot baking sheet, leaving ample room for the greens as they will not get crispy if overcrowded. Roast for about 15 minutes or until the tops are crunchy like kale chips, and radishes are juicy. Serve with a schmear of parsley butter.
Parsley Butter: Let your butter (or butter substitute) come to room temperature. Finely chop the parsley, but please feel free to add any other fresh herbs you have on hand. Mix the softened butter with parsley, and season with salt and pepper. To Serve: Schmear the parsley butter across the serving plate. Place radishes hot from the oven while the leaves are still crispy like kale chips. Alternatively, pass the parsley butter for dipping.
