Adapted from: Pates & Terrines by Fiona Smith
Serve with Nan bread
1/2 cups Puy or mixed lentils (preferably sprouted)
1/4 cup Acropolis Biodynamic Olive Oil
3 garlic cloves, finely chopped
1 onion, chopped
1 tsp whole coriander and cumin: toast in a pan until fragrant, about 2 min on med-high heat. Crush in a pestil or mildly pulse in a spice grinder.
1 tsp fresh minced Chile (for those who like it hot, you may add more to taste)
2-3 carrots sliced 1/2"
Items subject to change based on availability.
Family Basket
3lbs Royal Gala Apples
4lbs Yellow Fleshed Red Potatoes
2Lbs Large Table Carrots
1 Bunch Collard Greens
2 Bunch Watermelon Radish
3 Garlic
1 Bunch Cilantro
1 lbs Baby Bok Choy
8 Bartlett Pears
2 Meyer Lemons
6 sm. Zucchini
1-2 Red or Yellow Peppers
1 Head Red Leaf Lettuce
1 8oz Spinach
Couple Basket
3 lbs Royal Gala Apples
2lbs Yellow Fleshed Red Potato
Recipes from: Cook with Jamie Oliver
Cheesy Peas (so stinking good!)
4 handfuls of fresh or frozen peas
good size knob of butter
big handful of fresh grated parmesan
1 lemon
fresh ground pepper
Extra's, Fruit this week: Strawberries, Blueberries and Seedless Black Grapes...first come, first serve.
Family Produce Basket
1.5Lbs English Shelling Peas
2 Large Yellow Onion
1 Celery
1 Bunch Parsley
2 Heads Red Leaf Lettuce
1 Green Cabbage
5 lbs Carrots
5 lbs Yellow Flesh Potato
1 Large Rutabaga
4oz Garlic
3lbs Red Delicious Apples
4 Navel Oranges
3-4 Lemons
Couple Produce Basket
1 Large Onion
