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MEAL PLAN FOR APRIL 27TH - INTERVALE FOOD HUB SPRING 2017

These recipes used the majority of the basket's contents, as well as some pantry staples. 

Intervale Food Hub Localvore Package

Intervale Food Hub Localvore Package:

  • Vermont Vegetables: red cabbage, pea shoots, dill, mesclun greens 
  • Strip Steak from Maple Wind Farm
  • Joe's Kitchen Chimichurri Sauce 
  • Red Hen Baking Co. Polenta Bread  

Other Ingredients: 

  • olive oil, chicken broth, onion, garlic, Parmesan cheese, lemons 

On the Menu: 

  • Steak with Chimichurri Sauce 
  • Herb Risotto  
  • Green Salad with Braised Cabbage 

Dill and pea shoots lend fresh Spring flavor and vibrant color to this creamy herb risotto. To begin, bring seven cups of chicken or vegetable broth to a simmer. While your stock warms up, chop dill and pea shoots (or whatever greens you are using), mince garlic, and combine in a bowl with a handful of Parmesan cheese, and set aside.

In a dutch oven or a heavy-bottom sauce pan, heat a couple tablespoons olive oil over medium high heat. Add one finely chopped onion, season with salt and pepper, and cook until soft, about five minutes. Then, add 1.5 cups Arborio rice, and cook until rice begins to crackle, about 2 minutes. Begin adding the simmering stock, a half cup at a time, stirring gently. The stock should just cover the rice and should be bubbling - but don't let it overheat and dry out as you cook. When the rice is just tender all the way through, but still has a nice "al dente" texture, it is done. This usually takes about 25-30 minutes. Stir in the your mix of herbs, garlic, and parmesan cheese, and juice from one lemon. Serve warm.

 

Braised cabbage makes a great topping to a salad, but is also equally delicious on its own. Heat olive oil in a large non stick. Add thinly sliced cabbage and a splash of apple cider, which lends a mild apple flavor. Stirring occasionally, cook until cabbage becomes a deep purple, 20-30 minutes. I put the cabbage on top a bed of mesclun greens with a splash of lemon dill vinaigrette. I made this by simply whisking together 3 parts olive oil, 1 part vinegar, 1 part lemon juice, and fresh dill.

 

pan seared grass fed steaks with Chimichurri

These pan-seared steaks with chimichurri sauce are a great way to kick off summer grilling. Let steaks sit at room temperature for 30 minutes. Pat dry and season heavily with salt and pepper. Put a grill pan over high heat. When the pan begins to smoke, hold the steak with a pair of tongs above the hot pan. Find the edge of the steak that has a strip of fat on it. Hold the fat-covered edge of the steak in the pan with the tongs until it releases some grease and browns. Then, lay the steak on a flat side and cook it for a few minutes, until it browns. Flip it over and cook it on the second side. Remove from grill pan and tent with foil for 10 minutes. (Make sure you don’t cook the steak quite up to your desired doneness - because it will continue to cook while it’s resting). Slice thinly against the grain and serve with chimichurri sauce.

We love this Chimichurri sauce on just about anything - grilled vegetables, steak, even salads. Yum!

 

 

We'd love to hear your feedback! Let us know what you think in the comments below, or send an e-mail to kendall@intervale.org.

Click here to visit our newsletter for the week, with details about farmers and food makers, plus even more recipe inspiration.

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!

 

Sophie

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.