- shiitakes - shiitake lettuce wraps from Viviane at Food and Style
- apples – Here’s a NYT Magazine article on cooking apples from Mark Bittman, along with some recipe links
- brussels sprouts - roasted brussels sprouts with pistachios and cippolilni onions from Chad Sarno – Chad is one of my favorite chefs, and he is particularly known for his raw, veggie recipes.
- carrots – if you juice, try this carrot cake smoothie from Brittany Mullins. or curried carrot soup from Tim Vidra, and an idea for carrot slaw from Chad (no directions, but he lists ingredients.)
- beets – try this tomato-free marinara sauce made from beets and carrots – AIP friendly
- acorn squash - Roasted acorn squash and shallot pancakes - to make GF sub your fave GF flour, or add almond flour
- potatoes – Here’s a recipe for Spanish tortilla frittata. This is one of my favorite dishes for breakfast, dinner, lunch, snack and pot luck.
- yellow onions – you never go wrong with carmelized onions
- bibb lettuce – see below
Meat – Mark has finished rummaging in the freezer. Remember if you hate it, you can swap it, just let me know.
- Uncured Ham Steak – Fleetwell Farms – Nomnom Ham steak in a whiskey thyme mustard gravy from Tim Vidra or Graham Cracker stuffed Ham steaks&nb sp;in the slow cooker from Kendra Bailey Morris’ Southern Slow Cooker
- Chicken Breast – Morning Glory Farm
- Smoked Trout – Virginia Trout Company – What a great appetizer for Valentine’s Dinner! Many of our customers also like to use this to flavor their greens.
In addition I have: lamb leg, beef tenderloin, pastured turkey, pork fat for lard rendering.
Here is our featured recipe today, from Mark! Mark as you may know, is an accomplished chef, and has gone head to head with some of Richmond’s celebrated chefs onstage in competition at Richmond’s Broad Appetit festival.
- 1-2 heads bibb lettuce, chopped
- 1/2 apple, chopped (more or less to taste)
- couple thin slices red or yellow onion – sliced or diced
- we also like an assortment of nuts and seeds – walnuts, pecans, pistachios, sunflower seeds, chia, flax or pumpkin seeds.
Assemble the above in a bowl.
Dressing – swir/sprinkle to the top of your salad
- good quality olive oil – a couple swirls over the bowl
- Balsamic or red vinegar – we love the Bombolini or Agri berry Razzle Dazzle vinegars - ½ to ¼ swirls around the bowl, depending on level of acidity desired.
- dried or fresh herb (basic, or thyme or oregano) – sprinkle handful
- salt and pepper – to taste (we like to use diferent salts like smoked sale, pink salt, sea salt)
- We also like to add a splash of Farmstead Ferments kraut juice, for the Je ne c’est quoi.
Lightly toss and enjoy.
Suzi + Mark Lilly