These recipes used the majority of the basket's contents, as well as some pantry staples.
Intervale Food Hub Localvore Package Ingredients
- pea shoots, spinach, parsley, mushrooms, and kale
- pasture raised chicken wings, plain yogurt, and honey
- 1/2 dozen eggs
- chickpeas, butter, Sriracha, curry spice blend, and pasta
On the Menu:
- Chard and Mushroom Pasta
- Honey-Sriracha Wings
- Curry-Spiced Sweet Potato Fries
- Chickpea-Yogurt Dip with Parsley and Ciabatta
First, I washed and chopped the mushrooms and chard (spinach or kale work well too) into strips. I sautéed them on a nonstick pan with butter and minced garlic until golden brown, about ten minutes. I added a splash of cream, seasoned with salt and pepper, then stirred in about three cups of cooked pasta. I let the flavors meld for another ten minutes, stirring occasionally, then finished off the mushroom pasta with a generous sprinkle of parmesan cheese and fresh parsley.
To prepare the Maple Wind Farm chicken wings, I tossed them in olive, salt, pepper, and garlic powder, then roasted them for about 50 minutes at 400°, or until golden brown. Meanwhile, I melted two tablespoons butter on a nonstick pan over low heat, then added equal parts honey and sriracha sauce (any hot sauce would work here) until a thick sauce formed, about five minutes. I tossed the wings with honey sriracha sauce and served with them with chopped parsley (and lots of napkins!)
Not pictured here is a yogurt dipping sauce that paired well with the spicy wings and sweet potato fries! I stirred in a little bit of salt and pepper, spice, garlic, and fresh parsley into Butterworks Farms plain yogurt. Plain yogurt is a great base for making dips.
For a simple and satisfying side, I made curry-spiced sweet potato fries. Cut the potatoes into matchsticks, toss with olive oil, salt, pepper, and whatever spice you have on hand. I used curry powder, but in the past have used paprika, chili powder, or cinnamon; all yielding equally delicious results. I roasted these on parchment paper while the chicken wings were also in the oven (about 30 minutes at 400°), tossing halfway through. Tip: For extra crispy fries, be sure to preheat the roasting pan.
Finally, I prepared a chickpea yogurt dip. I mashed a can of organic chickpeas, stirred in some yogurt, chopped parsley, salt, pepper, and finished with a splash of olive oil. Using a blender would give you a smoother texture, but we were happy with our more rustic results, too! The refreshing dip was excellent served with a chewy baguette, but could also pair well with crudités (there is a good chance you have a few carrots in your fridge that would be a great combination).
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Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home.
Weekly meal plans are crafted by Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016.