Our second menu gives you a culinary adventure to different cultures! Our aim is to present some common meals and give you some opportunities to expand your culinary adventure! This week we travel to Vietnam, Japan and Mexico! I personally love ethnic foods and this week we unpack some awesome meals for you to enjoy. Enjoy. And we have omnivore and vegetarian options this week! So to be sure to state your preference upon ordering please.
Vietnamese Meatball Lettuce Wraps with Pickled Carrots, Nuac Cham and Rice Vermicelli
Pulled Pork Ramen in a Jar
Pozole with Chicken and Corn Tortillas
Local Producers
Produce with Purpose
Waseda Farms
Amish Farmers
La Cosheca
Vitruvian Farms
Culinary Extra
Pumpkin Budino with Salted CaramelÂ
 Silky pumpkin custard is smothered with a homemade salted caramel and dusted with flaky sea salt. It’s the perfect combo of salty and sweet.
NUMBER 1 - Vietnamese Meatball Lettuce Wraps with Pickled Carrots, Nuac Cham and Rice Vermicelli
Cook Time 30 Minutes
Preheat oven to 375 º F. Place meatballs (they are precooked)that come in shallow pyrex and cover with foil. Reheat in the oven until heated through about 20 minutes.
Meanwhile, bring a pot of well salted water to oil. Separate the lettuce leaves: wash and dry the leaves; wash and dry the leaves along with the cilantro and mint. Set the lettuce aside.Pull the leaves from their stalks and give them a rough chop.
On the water is boiling, cook noodles for 3-5 minutes or until tender. Drain and rinse the noodles under cold water. hake off the excess water. in a bowl, toss some of the noodles with nuoc cham ( to taste) and the herbs and pickled carrots.
Serve the meatballs and noodle salad with the lettuce leaves for wrapping. he remaining nuoc cham can be spooned onto wraps, if desired.
Ingredients
Pork meatballs: Organic Pork, onion, garlic, serrano peppers, scallion, fish sauce, sugar, lime, water, salt pepper
Nuac Cham: Water, lime, lemon, fish sauce, garlic, sugar, thai chili
RIce Vermicelli: Rice flour, water
Green Bag: Lettuce, cilantro, mint
NUMBER 2-Pulled Pork Ramen in a Jar
Bring 3-4 cups of water to boil in small saucepan. Pour boiling water in jar and let set for 3-4 minutes.
Pour contents into bowl and add egg to ramen if preferred. Enjoy
NUMBER 3- Farm to Freezer
Chicken Pozole with Corn Tortillas
See label for ingredients and reheating instructions.
NUMBER 1 - Vietnamese Cauliflower Meatball Lettuce Wraps with Pickled Carrots, Nuac Cham and Rice Vermicelli
Vietnamese Cauliflower Meatball Lettuce Wraps with Pickled Carrots, Nuac Cham and Rice Vermicelli
Tofu Ramen in a Jar
Vegetarian Pozole with Pinto Beans and Corn Tortillas
Local Producers
Produce with Purpose
Amish Farmers
La Cosheca
Vitruvian Farms
Culinary Extra
Pumpkin Budino with Salted CaramelÂ
 Silky pumpkin custard is smothered with a homemade salted caramel and dusted with flaky sea salt. It’s the perfect combo of salty and sweet.
Cook Time 30 Minutes
Preheat oven to 375 º F. Place meatballs (they are precooked)that come in shallow pyrex and cover with foil. Reheat in the oven until heated through about 20 minutes.
Meanwhile, bring a pot of well salted water to oil. Separate the lettuce leaves: wash and dry the leaves; wash and dry the leaves along with the cilantro and mint. Set the lettuce aside.Pull the leaves from their stalks and give them a rough chop.
On the water is boiling, cook noodles for 3-5 minutes or until tender. Drain and rinse the noodles under cold water. hake off the excess water. in a bowl, toss some of the noodles with nuoc cham ( to taste) and the herbs and pickled carrots.
Serve the meatballs and noodle salad with the lettuce leaves for wrapping. he remaining nuoc cham can be spooned onto wraps, if desired.
Ingredients
Cauliflower meatballs: Cauliflower, brown rice, red and white quinoa, onion, garlic, serrano, cilantro,lime, eggs, salt and pepper
