|
Treat Yourself!
| 
|
Spring Home and Garden Tour, Sunday, May 15th
| | Benefits Food for Thought/So. Co. AIDS Food Bank
It's their 16th Garden Tour, on Sunday, May 15th, 10 am - 5 pm. Self-guided, visit eight distinctive and private locations, helpful docents at each location. Call 707-888-1647 for tickets, or order online at fftfoodbank.org.
|
|
Receive Menus
Every Other Week
|  |
|
|
Greetings!
I've been enjoying the springtime broccoli rabe, or rapini, from Triple T Ranch, at the Santa Rosa Farmer's Market. It's easy to braise, alone or with other greens including kale, chard and beet greens.
Braised Greens
1 tbsp. olive or grapeseed oil
1/2 onion, chopped
1 tsp. garlic and/or shallots
2 bunches broccoli rabe, chopped in 1/2 inch lengths
1/4 cup white wine or vegetable stock
1/4 cup chopped fresh parsley or other herbs
sea salt, black pepper
Use a brazier or other pan, with lid, large enough to contain chopped greens.
Heat oil, saute onion and garlic for a few minutes at medium high heat. Add broccoli rabe and stir until coated with oil. Add wine, cover, and turn heat low. Check in a few minutes to stir and make sure there is some liquid on the bottom of the pan, add a little more wine or water if needed. Cook until preferred doneness and season with salt, pepper and herbs. Excess liquid should be evaporated when finished.
According to Wikipedia, broccoli rabe is a source of vitamins A, C, and K, as well as potassium, calcium and iron. The vegetable probably descends from a wild herb, a relative of the turnip, that grew either in China or the Mediterraneann region. It is similar in shape to the Chinese Brassica oleracea cultivar called kai-lan.
· · ·
Ordering Real Meals supports agriculture in Sonoma County--the more we serve you, the more we buy from our local farmers! Thanks as always for your support, I look forward to hearing from you, Ruth Lefkowitz  Ruthy's Real Meals 707-888-0128 ruthy@sonic.netRuthy's Real Meals |
Menu for May, 2011
|
| |
Week of Tuesday, May 3rd
A. Moroccan Spiced Scallops or Tofu with Lentils and Sautéed Greens
B. Whole Wheat Mac' n Cheese with Ham or Vegetarian, Wilted Kale Salad
C. Chicken or Seitan and Leeks in White Wine, Brown Rice and Mixed Vegetables
D. Ginger Carrot Soup · Soba Noodle Salad with Peanut Dressing
Rhubarb Strawberry Fool
Week of Tuesday, May 10th
A. Apple Glazed Chicken or Tofu with Celery Root, Red Onion and Vegetable Medley
B. Baked Portabella Mushroom with Grape Leaves and Asparagus Risotto
C. Grilled Fish or Vegetarian Tacos with Grilled Vegetables and Jicama Salad
D. Curried Spinach Soup· Cobb Salad with Blue Cheese Dressing or Vegan
Ricotta Cheese Tart with Strawberries
Closed Week of Tuesday, May 17
Week of Tuesday, May 24th
A. Paella with Chicken and Seafood or Vegetarian, Roasted Broccoli and Cauliflower
B. Spinach and Potato Pie with Pecorino Cheese, Fresh Fava Beans with Oregano and Cherry Tomatoes
C. Ginger Beef or Tofu with Kale, Whole Wheat or Brown Rice Pasta and Glazed Carrots
D. Puree of Asparagus Soup · Baby Artichokes and Mixed Greens with Strawberry Vinaigrette
Rhubarb and Strawberry Crisp
|
How does it work?
| |
Items are packed cold in returnable glass containers and delivered to your home on Tuesday afternoons, in a thermal tote.
Choose meats, fish and chicken, vegetarian or vegan. Portions are generous and usually yield some lunch!
Please inquire about special dietary needs, some requests are really easy! Orders which require completely unique preparations are available for a 10% charge.
|
|
Call or email with your order, questions or comments:
707-888-0128
ruthy@sonic.net
www.ruthysrealmeals.com
Your word of mouth enthusiasm is much
appreciated. Please use the "forward email" link below to send to a friend.
Sincerely,
Ruth Lefkowitz
Ruthy's Real Meals
|
|
|
