EAT DINNER HERE

Knife For Hire Picnic Foods

Market Menu for Wednesday August 21st, 2013

Beet & Pear Salad

red pears (ACMA Mission Orchards), mixed beets (Nash Farm) roasted with tumeric, nasturtium flowers (Alm Hill)

Truffle Potato Salad

La Soda potatoes (Olsen Farms), summer leeks (One Leaf), greek yogurt (Samish Bay), tarragon

Sweet Peach Lebneh

house-made vanilla bean lebneh, red fire peaches (ACMA Mission Orchards) poached with cardamom and lavender, almonds, mint

Black Bean Tomatillo Salsa

corn, padron and poblano peppers, tomatillos, cilantro (all from Alvarez Organic Farms)

Cranberry Beans & Okra w/ Quinoa Cornbread

cranberry beans (Alm Hill), okra (Alvarez Organic Farms), poblano peppers, pickled sun gold tomatoes (One Leaf), fresh corn

Summer Squash & Eggplant Quinoa Salad

patty pan squash and eggplant (Alvarez Organic Farms), sun gold tomatoes, sumac, marjoram, tomato syrup, rainbow quinoa

Very Local PB&J

raspberry Jam (berries from Alm Hill), peanut butter (peanuts from Alvarez Organic Farms)

Come visit tomorrow.

Buy one of everything.

Hugz,

Liz

get ready for market day!

Liz and I whipped up some fun stuff for Wednesday.

 

Turmeric and Mustard Seed Roasted Potatoes and Cauliflower

Olsen’s Red Lasoda potatoes roasted with Nash’s beautiful fresh cauliflower

 

Very Local Peanut Butter & Jelly

Alvarez Peanuts crushed into peanut butter, Alm Hill and Gaia’s Raspberries cooked into jam

 

Tahini Slaw

Fresh made tahini, tossed with Nash’s green and purple cabbage with Gaia’s carrots – beats mayonnaise slaw any day!

 

SImple Roasted Vegetables

Boistfoot green squash and rainbow carrots, Gaia’s beets and red onion, Alvarez patty pan squash roasted to perfection

 

Carrot Caraway Rye Salad

Rye berries tossed with caraway pickled carrots, roasted rainbow carrots from Gaia’s, fennel and cucumber

 

Liz’s Amazing Kitchen Sink Salsa

Alvarez tomatillos, tomatoes, corn, poblanos, jalapenos, and Mayacoba beans served with tortilla chips

 

Miso Roasted Apricots

pink and purple radish, snap peas, and nori vinaigrette

 

Peach Caprese

Samish Bay fresh mozzarella, layered with ripe peaches, cucumbers, and opal basil

 

Summer Succotash

the jewels of summer – ripe tomatoes, yellow corn, and snap peas tossed with pickled green beans

 

Come by and say hi!

 

today’s menu

Grab you bags and bring your appetite down to Wallingford for some deliciousness.

This week we will have:

Moroccan Red Wheat Salad

Nash’s red wheat berries with produce from One Leaf (eggplant, cucumbers, fennel), parsley, and Liz’s amazing spiced tomato syrup

Peach Caprese

a NW take on an Italian favorite, Collins Family Orchard peaches with lemon basil and Samish Bay fresh mozzarella 

Potato Salad

Olsen’s red lasoda potatoes, tossed with carrots greens and a creamy roasted garlic dressing

Turmeric Potatoes and Cauliflower

Clara’s favorite bright yellow and delicious (not to mention nutritious) hand-stainer recipe : potatoes roasted with lots of turmeric and mustard seeds, finished with lime juice and tossed with caramelized cauliflower – let us stain our hands and countertops with this pungent spice and you just relax and reap the benefits

Kitchen Sink Salsa

Liz’s salsa making magic continues with this all-over-the-place amazing salsa of tomatillos, corn, and jalapeños from Alverez with pinto beans, ancho, pasilla, and (of course) lime

Plus something for the kids!!

Fresh Made Peanut Butter and Raspberry Jam Sandwiches!!!

So we’ll see you there…

my papa’s 60th

In my move I pretty much missed my father’s birthday – and it was a big one.

So on my last trip home I got the fam together and made of my pop’s favorite dishes – osso buco. (I found out this was his favorite when we went to Italy a few years ago and he set out on a mission to eat osso buco at every place that served it. Honestly it was an amazingly interesting experience – we tasted osso buco from fancy places to corner cafes, each a little different.)

You will find soon that I am not the biggest fan of traditional recipes – I much prefer the paragraph method that is basically me telling you the story of how to make something with extremely loose quantities.

Start with thick beef shank; salt and peppered. Sear to a dark crust in cast iron. Add chunky mirepoix (carrots, celery, and onion) garlic, and sage. Deglaze pan with red wine – about a half inch. Cover and throw in a 300degree oven until the beef is falling apart. Add more liquid if you need, the meat must stay moist. This will take a few hours.

Pull the meat off the bone – place on platter. Scoop out mirepoix with slotted spoon and place around meat. I also like to place the bones on a separate platter on the table, so people can eat the marrow at will. Simmer the pan liquid – adding stock if necessary – until it is tasty. Whisk in a whitewash (water and flour, 2:1) and thicken the sauce. Season with salt and pepper and add a touch of light vinegar or lemon juice if it needs a bit of brightness.

I also made home made peanut butter cups – my dad’s two favorite things are peanut butter and chocolate.