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Newsletter & Recipes October 24th - 25th 2012

Tina’s Halloween Box

$8.50 in the store

Recipes Trick NOT Treat Meatloaf Cupcakes with Mashed Potato Frosting

Bat Wings Glazed Chicken Wings with Broccoli

“1 eyed, 1 horned, Flying Purple People Eaters” Italian Stuffed Pepper Cauldron Curry Coconut Thai Curry

Monster Mash Butternut Squash with Rice Fried Bug Eyes Black eyed Peas with Ham Steak Graveyard Ghosts Mashed Potatoes side dish Corvina Fish with Garlic Butter Sauce Sweet Treat No Corn Starch Caramel Sauce Hocus Pocus Punch Non-Alcoholic Blackberry Mojito

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

I strolled onto my porch

late one night, under the creaking weight of my feet

in the dim light, my eyes beheld an eerie sight.

Two GREY boxes sitting in DISGUISE, waiting to become MY BIG SURPRISE!

From all the BEST farmers from West County to East,

I have created this menu for your Halloween feast!

I created the menu of the MONSTER MASH!

It will be a graveyard SMASH! And when you sit to eat, it will be gone in a

FLASH!

The ghouls waiting in their humble abodes,

anxious to get their recipes emailed, to download.

Your zombies and monsters will eat and have fun!

Your week of recipes has just begun!

2 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th

For many of you, Lindy & Grundy need no introduction. Owners of the acclaimed butcher on Fairfax, they specialize in local meats, and use a nose to tail philosophy, which means that a use is found for every part of the animal. We will be working increasingly with this great butcher shop, and are super grateful they were able to come to the rescue with this week’s chicken wings, when Deydeys couldn’t supply them! We are also working with them for the local turkeys in our Thanksgiving Box. Please remember the deadline for orders is coming up!!

The unexpected marriage of lavender and wild fennel pollen distinguishes Purple Haze and makes it utterly addictive, plus how perfectly Halloween is a Purple Haze?!

Cypress Grove is located in rural Humboldt County, in the northern most reaches of California. It’s rugged and remote there, a place where the legend of Bigfoot is celebrated with a yearly festival.

The creamery sits where the redwoods meet the Pacific Ocean, the perfect vantage point to watch the fog roll in. And roll in it does! The cheese-makers like to think that the softness and mystery of the fog infuses their cheese.

Butcher Profile: Lindy & Grundy

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Tina Stetson! Tina is definitely the most versatile person I know and Out of the Box Collective’s greatest asset! After working part time for over a year, Tina joined us full-time in the Spring. She covers the ordering of everything that goes into the boxes, picks it up in Santa

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Barbara, AND runs our packing operation. She even makes some of our Ready Meals! Also a trained chef and a basketball coach, (um she is 6 foot 2!), she is a force to be reckoned with. This week, we love the fun and imagination she has put into our Halloween mealplan! GO TINA!!

3 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th

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

• Garlic (Milliken) • Onions (Weiser) • Potatoes (Weiser) • Ginger (Anthony Chan) • Carrots (Garden Of…)*

• Roma Tomatoes (Tutti Frutti) • Butternut Squash (Shepherd Farms) • Purple Bell Pepper (Givens) • Baby Zucchini (Jimenez) • Jalapeno Peppers* (Jimenez) • Pumpkin (Lane Farms)

• Golden Delicious Apples (Creekside Apple Ranch) • Pomegranates (Somers Ranch) • Ruby Red Grapefruit (Rancho Sta Cecelia) • Limes (Somers) • Blackberries (Cortez) • Pears (Garcia)

Leafy Greens Extra Fruit ** Meat & Eggs

• Romaine Lettuce (Garden of..)

• Spinach (Domingos)

• Broccoli (Cortez)

• Raspberries (Cortez) ** • Avocado (Hilltop & Canyon) • White Pomegranate (Earthtrine) ** • Persimmon (Avila) ** • Strawberries (Alcantar Garcia)

• Chicken Wings (Rainbow/Lindy Grundy) • Chicken Breast (Dey Deys) • Ground Beef (Rancho San Julian) • Ham Steaks (Rocky Canyon) * • Dare to Dream or Peacock eggs

Herbs Dairy Regional Specialty

• Green Basil (Garden Of…) • Parsley (Earthtrine) • Lemon Grass (Her Farm) • Mint (Earthtrine) *

• Pastured Butter (Organic Valley)

• Purple Haze (Cypress Grove)

Pomegranate Lemonade (Somers Ranch Pomegranates and Lemons)

Juice Grain/ Pulse Nuts, Seeds or Dried Fruit

Orange Juice – Somers Ranch Valencia Oranges

Black Eyed Peas (Ojai Valley) • Coconut Milk (Thai Kitchen) • Black Sesame Seeds (Asian

market!)

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

• Chocolate Skulls (Chocolate Maya)

Corvina (Kanaloa Seafood)

•

4 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th

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Trick NOT Treat Meatloaf Cupcakes with Creamy Mashed Potato Frosting

Ingredients - • 3 tablespoons olive oil • 1 zucchini, finely diced • 1 bell pepper (any color),

finely diced • 3 cloves of garlic,

chopped • pinch of red pepper

flakes • Salt & Pepper • 2 eggs, beaten • Handful of fresh parsley,

chopped • 1 lb ground beef • 1 cup of breadcrumbs

(you can use panko, crumbled crackers, etc.)

• 1/2 cup of Romano or Parmesan cheese (optional)

• 1/4 cup ketchup • 2 TB of balsamic vinegar • 3 – 4 potatoes • 1/4 cup heavy cream or

milk • 2 tablespoons of butter

Directions - Preheat oven to 400 degrees F.

Line a muffin pan with foil liners. In a medium saucepan of salted water, bring the potatoes to a boil. Cook until tender, about 15 minutes, and drain.

Meanwhile, heat the oil in a large sauté pan over high heat. Add the zucchini, peppers, garlic, red pepper flakes, and S&P, to taste, and cook until soft (about 5 minutes). Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, breadcrumbs, cheese, 1/4 cup of ketchup and 2 tablespoons of balsamic vinegar, and cooled vegetables and mixed until combined.

Fill each prepared muffin cup with 1/3 cup meatloaf mixture. Bake until browned, about 30 minutes.

Using an electric mixer beat the potatoes, cream or milk, butter and salt until smooth.

Fill a pastry bag fitted with a star tip (or a resealable plastic bag with the corner cut off) with the mashed potatoes and pipe onto each cupcake.

Serve on a cake platter.

A quick easy tossed salad goes great with these “cupcakes”.

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5 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th Bat Wings Glazed Chicken Wings with Steamed Broccoli

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Directions –

Preheat oven to 450 degrees F

For the wings, in a large bowl, whisk together molasses, soy sauce, ginger, garlic and sesame seeds. Add the chicken wings and let them marinate for an hour or so.

For the dipping sauce combine all ingredients and mix well. Set aside. Place the chicken wings either on a wire rack upside down or pan lined with foil. Bake for 25 – 30 minutes, turning once halfway through the cooking time. **When you turn the chicken over, halfway through cooking, use the rest of the marinade to brush over the top of the wings. Chicken is down when it is browned.

Steam Broccoli over heat.

Serve with steamed rice or sautéed mixed vegetables.

(continued)

Ingredients Wings:

2 lbs of Chicken Wings

2 tablespoons of Molasses (you can substitute honey)

1/4 cup of soy sauce

1/2 teaspoon of freshly grated ginger

3 clove of garlic, grated

2 teaspoons of black sesame seeds

Dipping sauce:

1/4 cup of ketchup

3 tablespoons of sweet garlic chili sauce (optional)

1 tablespoons of sesame oil

1 teaspoon of molasses (you can substitute honey)

6 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th

Ingredients - 2 – 3 tablespoons of olive oil

1 bunch of spinach, chopped

2-3 zucchini, quartered and diced

1 small onion, minced

3-4 tomatoes, diced

small handful of fresh parsley, chopped

pinch of dried oregano

2 cloves of garlic, chopped

2 – 4 purple or whatever color peppers, tops cut off (SAVE THE TOPS!)

1 can of tomato sauce (optional)

Salt & Pepper to taste

Directions – Preheat the oven to 350 degrees F.

Over medium heat, sauté onions and garlic until light in color. Add zucchini, tomatoes, spinach and herbs and cook for about 10 min. Take the bell peppers and drizzle olive oil on the outside, finish with S&P. Stuff the peppers with the vegetable mixture till full. Drizzle sauce over the peppers and garnish with cheese, if desired. Put the tops on the top and place in oven. The peppers should cook for about 15-20 min.

You can serve with pasta, quinoa, or rice. For extra Halloween fun place a deviled egg with an olive cut in half for the eyes.

“1 eyed, 1 horned, Flying Purple People Eaters” Italian Style Stuffed Peppers

7 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th

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Cauldron Curry Coconut Thai Curry

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Ingredients - Curry Paste -

1 TB of coriander seeds, toasted

2 TSP of cumin seeds, toasted

1 TSP of black peppercorn, toasted

1 TSP of salt

1/2 - 1 Serrano chilies, sliced thin (use less if your not a fan of spicy)

1/2 cup of fresh cilantro

2 stalks of lemongrass, trimmed and chopped (about 1/2 cup)

6 cloves of garlic

1/4 cup of scallions, slightly chopped

2 TB peeled fresh ginger, minced

2 TB of fresh lime juice

1 TB of finely grated lime zest (from the 2 limes)

Stew – 1 cup of fresh spinach 1 can of coconut milk

1/2 cups of chicken stock

1 - 2 zucchini, quartered and sliced

2 chicken breasts, cut into 1-inch pieces

Salt & Pepper

3/4 cup of fresh basil, thin strips

Directions - In a food processor make the curry paste by grinding the coriander, cumin, peppercorns and salt. Add the remaining ingredients and grind until a paste forms. *You might need a drizzle of olive oil.

After the paste is formed, add the fresh spinach and 1/4 cup of coconut milk. Blend until smooth.

In a Dutch oven or heavy stockpot bring the remaining coconut milk and chicken stock to a boil. Reduce the heat, stir in curry spinach mixture and simmer for about 5 minutes. Add the chicken and season with S&P. After about 15-20 min toss in the zucchini and simmer. Cook until the chicken is cooked through (about 5 minutes). Add basil and garnish with extra Serrano peppers (if desired).

Serve with Butternut Squash with Rice (see recipe below).

Independence Day Box July 5th, 2012

Ingredients - 2 cups of water

1 one inch peeled fresh ginger, thinly sliced

1/2 butternut squash, peeled and cut into 1/2-inch cubes

1 cup of jasmine rice (or any rice will do!)

1 tablespoon of unsalted butter

1/2 teaspoon of salt

MONSTER MASH Butternut Squash w i th R i ce

Directions - In a medium saucepan bring water and ginger to a boil. Add squash, rice, butter, and salt. Reduce heat; simmer, covered until liquid is absorbed and squash tender, about 20 minutes.

Ingredients - 1 tomato, diced

a small handful of spinach, chopped

a couple pieced of broccoli

small amount of onion, minced

1/2 teaspoon of fresh herbs, roughly chopped (basil & parsley)

3 fresh eggs

a small amount of cheese, grated

1-2 tablespoons of heavy cream or milk

Salt & Pepper, to taste

Abandoned Skeletal Skillet Oeufs en Cocette

with R ice Oeufs en Cocette otherwise known as “Skillet baked Eggs” is an easy way to use up all those vegetables lingering in your refrigerators. They are fantastic for breakfast or (knowing my mom) dinner too. Other than being simple, quick and delicious the great thing about this is you can use whatever vegetables or meats you have in the refrigerator. Here is an example of what you can use with the vegetables that are in this week’s box: Turn your broiler to high.

Using a cast iron pan or muffin pan, run well with butter. Add your vegetables of choice (or the first 5 ingredients), sprinkle the herbs and cheese on top.

Using your hands, make two separate nests. Crack one egg into each “nest”, ass the cream/milk and season with S&P. *Cooking time will depend on how you like your eggs

Bake for approx 4 – 6 minutes and carefully remove from the broiler because the pan will be hot! Serve with hash browns or fresh fruit.

9 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th

Bug Eyes Black Eyed Peas with Ham Steak

Grave Yard Ghosts Mashed Potatoes

Ingredients - 3 cups of Black Eyed Peas, shelled

Pepper to taste

1 bay leaf

1 medium onion, chopped

1/4 of a Serrano pepper

1 ham steak, diced

1 small bunch of parsley, chopped

2 cloves of garlic, chopped

Mashed Potatoes

Directions - Rinse the Black Eyed Peas under cold water.

In a medium stockpot cover the peas with about an inch of water. Add the remaining ingredients and cover. Bring to a light boil and remove the lid and simmer. The peas shouldn’t take more then 15-20 min to cook. Add S&P to taste and serve.

Graveyard Ghost Directions - Using your piping bag, in an upward motion, pipe mashed potatoes onto a plate. Add 2 black sesame seeds for eyes and for an extra effect top with ketchup!

Makes one spooky side dish!

10 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th

Corvina Fish with Garlic Butter

Ingredients -

1 fillet of Corvina Fish

2-3 cloves of chopped garlic

3 tablespoons of butter

Salt & Pepper, to taste

Small bunch of Parsley, chopped

Lime wedge

chilies on hand)

2 cloves garlic

Directions -

S&P both sides of the fish.

In a skillet melt the butter and cook the fish until done (about 4 – 5 min on each side). Remove the fish and add the garlic. Cook butter sauce over medium heat until the garlic is soft but NOT brown. Place the fish on a plate and spoon the butter over it. Garnish with parsley and lime wedge.

Serve with Butternut Squash rice or steamed broccoli.

11 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th

Sweet Treat No corn syrup Caramel Sauce

Ingredients -

1 1/2 cups of sugar

1 cup of heavy cream

6 tablespoons of butter, cut into bits

1 teaspoon of vanilla

1/2 teaspoon of salt

1 tablespoon water

Directions -

In a heavy saucepan over moderate heat cook the sugar, undisturbed, until it beings to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously).

Cook over moderately low heat, stirring, until caramel is dissolved.

Remove from heat and stir in butter, vanilla and salt.

Enjoy caramel with apples or ice cream to make a great Halloween treat!

*Source: Bon Appetite Magazine

12 Out of the Box Collective

Tina’s Halloween Box

October 24th -25th

Hocus Pocus Punch Non-Alcoholic Blackberry Mojito

Ingredients – 1lb Russian banana fingerlings unpeeled

1 radicchio roughly chopped

olive oil

3 garlic cloves, peeled and chopped

20g sage leaves

sea salt and black pepper

Directions – In a bar shaker or large glass cup muddle blackberries, mint leaves, sugar (or honey), and lime juice. Muddle until mushy. Fill cup with ice and top with club soda. Add a mint spring and lime wedge for a garnish.