Bonnie's Fall Equinox Box 2012

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Newsletter & Recipes September 26th -27th 2012

I am excited to once again be contributing recipes and ideas for Out

of the Box Collective! This is one of my favorite times of the year and

scouring the local Farmer’s Markets gives way to endless creative

culinary endeavors.

You will notice, however, that my recipes are short & simple.

Hooray! I pride myself on bringing the simplest, purest ways of

preparing your fresh, local food – it’s about the quality, not quantity

of the ingredients in your dish.

One last helpful hint that I use in my own weekly meal preparations

is to organize my produce box immediately.

Wash and dry the fruits and vegetables. Chop,

slice and store things according to when and

how you will use them. This will allow easy

access on busy days and also help prevent

spoilage. It will take less than an hour!

Happy Cooking, Chef Bonnie! www.zumaorganic.com

Bonnie’s Fall Equinox Box

Marcie’s Pies: Most weeks we buy pastured

lamb or pork from Marcie Jimenez’s farm in

Santa Ynez. But she does much more than

raise animals. She also has an amazing

business making pies and quiches using fruit

she grows on the farm, and hand-rolled crusts.

Her pies and quiches are different flavors

every week, so we surpise you each week

with what is most seasonal for our Pie ($20) or

Quiche Selection ($22). If you

haven’t ordered a pie or quiche yet you really should try one!

$8.50 in the store

Recipes

Chicken Paprika With Early Autumn Salad Butternut Squash Soup With Southwest Kale Chips Basic Delicious Pork Chops With Fig & Apple Jam And Garlic Mashed Potatoes Slow Cooker Beef Stew With Pluot Peach Salad Exotic Deviled Eggs With Green Salad Chocolate Covered Strawberries For Dessert! True Cod With French Beans

more on 2

Braised chicken with coriander (Chile)

Ingredients: 3 tbsp vegetable oil 3 to 4-lb chicken - rinsed,patted dry and cut into 8 serving pieces Salt, to taste Pepper, to taste 1 cup coarsely chopped onion 4 cloves garlic, minced 3/4 tsp dried oregano 2 tbsp plain flour 1 cup chicken stock 1/2 cup dry white wine 1 cup packed finely minced coriander leaves 1 finely sliced chilli (seeds kept in) Method: 1. Heat the oil in a large frying pan over medium heat 2. Add the chicken and cook until browned all over 3. Season with salt and black pepper 4. Transfer the chicken to a large plate while you saute the onion and garlic 5. Scrape the juices out of the frying pan into a larger cooking pot. Add the onion and garlic to the pot and saute over medium heat for 2 minutes 6. Add the chicken to the pot, along with the oregano and flour and stir 7. Pour the broth and wine into the pot, cover, and simmer over low heat until the chicken is just done 8. Just before serving, stir the coriander into the sauce and sprinkle with chopped chilli Score: GOL

Grilled ginger chicken wings (Cambodia)

Ingredients:

900g chicken wings

2 Out of the Box Collective

Bonnie’s Fall Equinox Box 2012

September 26th-27th

For weeks when you know cooking on weeknights just isn’t happening, but you still want all the great Out of the Box goodies and fresh fruit to snack on, plus a nice meal to cook over the weekend. Our new box will feature our “Feast of the Week” ingredients and recipe, plus the Cheese, OJ, Fruit, Fair Trade, Regional Specialty, Nuts/Dried Fruit, and Pulse/Grain selections you have grown to love. Add on some Prepared Meals and voila. No more excuses, we can all find the time to cook one beautiful meal a week. : )

Sqirl Gravenstein Apple Butter: Many of you will remember the wonderful Gravenstein Apples in the Box a couple of weeks ago. Here they are again in another form: delicious apple butter from Sqirl, using Sonoma Gravenstein Apples which are slowly cooked for six hours until rich and concentrated. This will be included in at least one of our Gift Boxes when our new Mail Order site goes up. Stay posted!

The new Weekend Chef Box

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Artisan Made Gifts and Wine from the Stewards of the Land of the Californian Terroir! Coming Soon: amazing foodie gift boxes. Wine and Cheese available for all deliveries in California. Artisan delicacies available for shipping nationwide! If any of you are

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considering corporate gifting, we can also create boxes to meet your needs. From jam makers like Bona Dea, Sqirl and Kevin West to wine makers like Alma Rosa and Ambyth, and cheese makers like Rinconada and Central Coast Creamery, to name just a few...

Gifts from our beautiful Terroir, made by Stewards of the Land.



September 26th-27th

Box Contents • Not included in the Couple’s Box • **‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested ***

Roots Vegetables Fruit

• Elephant Garlic (Jose Alcantar Garcia)

• Yellow Onions (Givens) • Carrots (Jose Alcantar

Garcia) • Potatoes (Tutti Frutti) • Fennel (Earthtrine)*

Brandywine Tomatoes (Finley Farms) • Green Beans (Givens) • Butternut Squash (Givens) • Zucchini (Earthtrine) • Yellow Zucchini (Earthtrine) • Lipstick Peppers (Ellwood)*

• Mutsu Apples (Creekside Apple Ranch) • Strawberries (Cortez) • Peaches (Tenerelli) • Valencia Oranges (Earthtrine Ranch) • Red Flame Grapes (Burkdoll Farms)* • Limes (Somers Ranch)

Leafy Greens Extra Fruit ** Meat & Eggs

• Salad Mix (Fairview) • Kale (Earthtrine)*

Extra Oranges, Strawberries, and Grapes September Yummy Pluots (Burkdoll Farms)

Chicken Breast (Dey Deys) Beef Stew Meat (Dey Deys) Pork Chops (Jimenez) 1 dozen Eggs (Dare to Dream)

Herbs Dairy Regional Specialty

Parsley, Sage (Earthtrine) (Infusion of the Week)

Butter* (Organic Valley) Seascape (Central Coast

Creamery)

Gravenstein Apple Butter (Sqirl)

Juice Grain/ Pulse Nuts, Seeds or Dried Fruit

Orange Juice – Earthtrine Ranch Valencia Oranges

Sprouted Pumpkin Seeds (Ojai Valley Sprouts)

• Blistered Almonds (Fat Uncle)

Fair Trade Catch of the Week ** New Customer/ Referral Gift

Chocolate Discs (Chocolate Maya)

True Cod (Kanaloa Seafood) • Rustic Bakery Flatbread

An original hand-crafted artisan Cheddar-style cheese made from blended goat and cow milk. Seacape is a semi-soft cheese with a smooth, creamy texture and a complex tanginess that make this cheese a true American Original. This cheese has a natural brushed rind and has been aged to perfection for a minimum of 4 months.



September 26th-27th

Slow Cooker Beef Stew with Pluot Peach Salad

Ingredient: 1 lb stew meat-cubed or cut 1 onion - peeled and chopped coarsely (optional) 3 carrots (or to your liking) - cut into 1/2 inch circle discs 1 fennel bulb - cut into large chunks 2 roma tomatoes - cut into quarters 2 tbls chopped fresh parsley 3 tbls Bonnie's Tasty Herb Rub (or dried oregano & thyme) 6 cups water or chicken stock salt & pepper to taste For the Pluot Peach Salad: 4 pluots - diced small 4 peaches - diced small 1 tbls Agave Nectar or Honey juice from l lime 1 tbls freshly chopped sage 1 cup plain yogurt

For the Beef Stew: Add all the ingredients to a slow cooker, or large stock pot.

Slow Cooker: cook on high for 7-9 hours.

Large stock pot: bring to a boil. Lower heat and cover for about 3 hours. After 3 hours, remove the lid and continue to simmer for another 2 hours, until sauce thickens. Adjust seasoning as needed.

Serve with crusty bread or rice. Adjust seasoning as needed.

For the Peach Pluot Salad:

Add the first five ingredients to a bowl and stir thoroughly. Let stand for 10 minutes. Use this mixture to top the plain yogurt. Serve chilled.



September 26th-27th Basic Delicious Pork Chops with Apple Butter and Garlic

Mashed Potatoes

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In a shallow dish, combine the tamari (or soy sauce), garlic, salt & pepper. Lay the chops in there and let marinate for at least 15 minutes.

When ready to cook, heat a skillet with 1 tbls olive oil and lay the chops in. Brown on one side for about 3 minutes. Turn over and cook for another 3 minutes. Pork Chops cook quickly, so be sure to not over cook them. You can take one out of the skillet and slice down the center to see if they are done. There should be barely a hint of 'pink' in the center.

You can pour any remaining juices from the pan on top of the chops.

A beautiful option is to take an apple, peel it, slice it thin and layer it under the hot pork chop when ready to serve.

For the mashed potatoes:

Peel and dice potatoes. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a low boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half (or whatever liquid) and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic- cream mixture and cheese; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Serve the chops with your Gravenstein Apple Butter and mashed potatoes.

(continued)

Ingredients:

For the chops:

2-4 pork chops

2 tbls tamari or soy sauce

1 cloge garlic

Crushed salt & Pepper to taste

For the Garlic Mashed Potatoes:

1 lb. potatoes

3/4-1 tablespoons kosher salt

3/4 cup half-and-half, plain almond milk, soy milk or whole milk

6 garlic cloves - crushed

1/2 cup grated Cheddar or Seascape Cheese



September 26th-27th

Soup Ingredients:

1 large Butternut Squash - seeds removed, peeled & diced into large cubes

2 cloves garlic - minced

3 tbls olive oil

1/2 yellow onion - chopped fine

2 green zucchini - peeled and cubed

1 yellow zucchini - cubed - no need to peel

salt & pepper to taste

4 cups vegetable stock

Kale Chips Ingredients:

1 bunch of any kind of kale - cleaned and stems removed

2 tbls Bonnie's Beach BBQ Blend or Herb Rub (opt)

1 tsp cumin

4 tbls olive oil

juice of 1 lemon or lime


In a large soup pot, place the first seven ingredients. On high heat, brown the squash. Once it has browned (about five minutes), add the vegetable stock. Bring to a boil. Once boiled, lower heat to medium, cover halfway and let simmer for 30 minutes or until butternut squash is tender.

Using a hand blender, blend until soup is smooth, adding more stock or water if needed. Alternatively you can carefully transfer to a Vitamix or blender and blend until smooth.

For the Kale Chips:

Pre-heat oven to 350 degrees and line a cookie sheet with parchment paper (for easy clean up).

Toss all of the ingredients into a bowl, rubbing each leaf and being sure to coat them thoroughly.

Place the leaves onto the cookie sheet in a single layer. Bake for ten minutes, touch the leaves to see if they are crisp or not. If not, return to oven and check for crispness every three minutes. When done cooking, remove them and let them cool on the counter. These will keep for one day only. These are also great crunched up into a salad.

Butternut Squash Soup with Kale Chips



September 26th-27th

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Chicken Paprika with Early Autumn Salad

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Ingredients for the chicken:

1 lb. chicken breast (with or without skin)

3 tbls olive oil

2 tbls paprika

2 cloves garlic - minced

1/4 yellow onion (optional) - chopped

2 cups chicken stock

For the Autumn Salad: 4 cups leafy greens

1 basket strawberries - rinsed and sliced thin

1 cup blistered almonds

1/2 cup sprouted pumpkin seeds

juice from 3 tangerines

2 tbls olive oil


Heat the olive oil in a skillet. Salt & Pepper the chicken breasts and lay them in the hot oil. Cook until the chicken gets a nice golden brown on one side. Remove chicken and set aside. In the same pan, add the garlic and onions. Add more oil if necessary. Cook for 2-3 minutes. Remove from the heat and add the paprika or Bonnie’s Exotic Seaside Blend. Add the chicken stock. Let simmer, covered, for 30 minutes.

Meanwhile, for the Salad, place all the ingredients into a large bowl and toss gently.

Serve the chicken over butter noodles or toasted baguette, with the salad on the side.

Independence Day Box July 5th, 2012

Ingredients:

True Cod

1/4 yellow onion – chopped small

1 roma tomato (diced)

1 tbls olive oil

2 tbls Bonnie’s Exotic Seaside Blend, or herbs of choice

2 lipstick peppers (optional) – diced small

Beans

Salt and pepper to taste

Broiled True Cod With Beans

Pre-heat oven to 350 degrees.

Place all of the above ingredients into 2 pieces of 12 X12 foil, making a larger piece to work with. Wrap fish up like a present, rolling the top for easy access.

Bake on a baking sheet for 25 minutes.

Remove from the oven and let stand five minutes.

Open carefully.



September 26th-27th

Exotic Devilled Eggs with Green Salad

Ingredients:

1 dozen large eggs, hard-cooked and peeled

6 tablespoons mayonnaise or veganaise

1 tablespoon mustard

1/8 teaspoon salt (optional)

Garnish: chopped fresh sage

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks; stir in mayonnaise and next 4 ingredients. Spoon or pipe egg yolk mixture into egg halves. Cover and chill at least 1 hour or until ready to serve. Garnish with chopped sage, if desired. Serve with tossed green salad.



September 26th-27th

2 cups chocolate chips

1 basket Fresh Strawberries

Chocolate Covered Strawberries

Melt chocolate in a double boiler (simmering water with a glass bowl fitted on top) and melt chocolate slowly.

Dip the strawberries into the chocolate and transfer them to a parchment paper lined cookie sheet.

Let cool.

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Bonnie's Fall Equinox Box 2012