December 17th, 2011 Happy Holidays Box Some treats and festive foods for a great start to your Holidays. Our next deliveries aren’t until January 4th, so wishing you all a wonderful year-end and holiday season! Recipes from the Surfin’ Chef, always simple, delicious and heart warming!

“HAPPY HOLIDAYS BOX” | DECEMBER 21ST, 2011 Roots Vegetables Fruit • Onions (Garden Of...) • Garlic (Chris Milliken) • Yukon Potatoes (Tutti Frutti) • Carrots (Cortez) • Sweet Potatoes (Garcia)

• Brussel Sprouts (Two Peas in a Pod) • Rainbow & Red Chard

(Earthtrine/Tamai) • Broccoli (Tutti Frutti) • Butternut Squash (Roots)

• Satsumas (Somers) • Fuji Apples (Fair Hills Farm) • Persimmons (Earhtrine)* • Avocado (Somers) • Strawberries (Rancho Cortez) • Lemons (Somers) • Kiwi (Mallard Ranch)

Leafy Greens Extra Fruit ** Meat & Eggs • Salad Mix (Shepherd)* • Spinach (Roots) • Lettuce (Tutti Frutti...)

Extra fruit from normal selection • Chicken Breast(Deydeys) • Carne Asada (Deydeys) • Lamb Roast – shoulder or sirloin

(Jimenez) • 1 dozen Eggs (Lily’s Eggs)*

Herbs Dairy Regional Specialty • Bay Leaf & Oregano (Earthtrine)

• Butter (Organic Valley) • Chevre Disk (Cypress Grove)

• Chanterelle Mushrooms (Tutti Frutti)

Juice Grain/ Pulse Nuts, Seeds or Dried Fruit

• Orange Juice – Friends Ranch • Gingerbread Tiles (Bona Dea)

• Tiramisu Almonds (Fat Uncle)

Fair Trade Catch of the Week ** New Customer/ Referral Gift Quinoa (Alter Eco) • Swordfish (Kanaloa) Chutney - Sqirl

* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested

THIS WEEK’S RECIPES! CHICKEN MARSALA, WILD FORAGED CHANTERELLE MUSHROOMS, BROCCOLI LAMB ROAST WITH BRAGGS AND BRUSSELS, ROASTED GARLIC MASHERS HERB-BASTED CARNE ASADA, ROASTED SWEET POTATOES, GARLIC SPINACH EGGS IN A “NEST” BUTTERNUT SQUASH, BROWN BUTTER, AND OREGANO PASTA

CALIFORNIA SWORDFISH

CHICKEN MARSALA, WILD FORAGED CHANTERELLE MUSHROOMS, BROCCOLI

Ingredients: • Chicken breast, cut into small strips • Olive oil • Salt & Pepper • Onions, chopped • Garlic, chopped • Marsala/Sweet wine • Cream • Butter • Chanterelles • Broccoli • Chili

Directions: Cut the chicken breast into smallish strips. Sear in a hot pan with olive oil, season with salt and pepper. Add chopped onions and garlic to the mix. Continue cooking together; it’s ok for everything in the pan to brown a bit: caramelisation! Deglaze pan with marsala or a sweet wine and allow to reduce until only a sweet glaze is left. Add cream and butter and stir together. Turn off and set aside to cool and for the flavors to combine. The chanterelles are this year’s wild foraged chanterelles, and are to be treated with simple respect. Less is more with these mushrooms so don't get them lost in the sauce with the chicken. Cook them separately so you can enjoy their flavor with the rest of the dish. Very simply, but oh so carefully, wash and remove any dirt or organic matter from the mushrooms, then cut into pieces. You'll want to have everything ready to go when you start the cooking. Get a small sauce-pan very very hot, drop a good couple of tablespoons of butter into the pan. It should start to brown immediately. This is where you need to work fast and have everything ready. As soon as the butter is starting to brown add your mushrooms, stir into the butter, and then quick as you can put a lid on it and don't let the steam escape. The high heat and butter will force the mushrooms to sweat and essentially release their juices into the pan. If you do this right, the mushrooms will not burn, and instead they will be sat in a puddle of their own juices. After a minute or so on high heat, covered, turn down to a medium heat and squeeze in half a lemon and season with salt and pepper. Let everything cook together, but try not to lose any of the juices, they are like gold! For the broccoli just cut it into pieces, toss with olive oil, salt, pepper, garlic(chopped), and chili flakes. Roast in the oven at 425F for 20-25 minutes. Stir a couple of times. Enjoy all this with delicious Fair Trade quinoa, yummy!

LAMB ROAST WITH BRAGGS AND BRUSSELS,

ROASTED GARLIC MASHERS Ingredients:

• Lamb roast • Salt & pepper • Chopped onions • Chopped garlic • Chopped carrots • Stock • Garlic • Potatoes • Brussel sprouts • Braggs (soy or tamari)

Directions: For the lamb, season, sear and add all the veggies to the pan, then slow roast in the oven at 300F until cooked to your liking. To roast garlic in the oven I cut the top of the bulb of garlic off. I then wrap aluminum foil around the bulb, create a little funnel top, then pour Olive oil in the funnel and season with salt. Place the whole bulb in a pan and roast at 375'F in the oven until garlic is soft. Allow to cool, squeeze out of its skin like tooth paste. For the potatoes just bring them to a boil in salted water and simmer until fork tender. Drain the water and let stand in a strainer for a few minutes to dry. Return to the pan, squeeze in your garlic, then add cream, butter, salt, and pepper to taste. I call them Bragg's and Brussels because that is just what they are. I peel and cut the brussel sprouts in half. I toss them with onions, garlic, and Bragg's (soy sauce, tamari), season with salt and pepper, then roast in the oven at 375'F. They’re great!

HERB-BASTED CARNE ASADE, ROASTED SWEET POTATOES, GARLIC SPINACH

Ingredients:

• Sweet potatoes • Olive oil • Salt & pepper • Carne asada • Butter • Rosemary • Garlic • Spinach • Olive oil

Directions: Chop the sweet potatoes into cubes and toss them with olive oil, salt, and pepper. Roast in the oven at 375'F until golden brown, crispy and delicious. While the potatoes are cooking, pat dry any excess moisture on the steak and season with salt and pepper. Brown some butter in a heated pan. Sear the steak in the brown butter, then add some fresh rosemary and garlic. To baste, tilt the pan and spoon the butter and pan juices over the steak while it cooks. As it browns, flip it from side to side, repeatedly spooning the good juices over the steak. If the butter darkens too much, add a little more butter to cool the fat down. Continue basting until the steak is cooked to desired temperature. For the spinach, it is what it is: olive oil, garlic, spinach, salt, and pepper.

BUTTERNUT SQUASH, BROWN BUTTER AND OREGANO PASTA

Ingredients:

• butternut Squash, peeled and chopped • ½ onion, chopped • 2 cloves garlic, chopped • oregano • Parsley (last weeks) • Lemon juice • Pasta • Parmesan Cheese (opt)

Directions: This is a nice winter pasta special. Peel, chop, and roast squash in the oven. Saute onions and garlic in a lightly toasted brown butter and then add chopped sage. Cook this for a few minutes while the sage oils infuse with the brown butter and then add the roasted squash. Cook together for a few minutes then add the fresh cooked pasta. Finish with a little lemon juice, fresh parsley, and parmesan cheese.  

EGGS IN A NEST Ingredients:

• Onions • Garlic • Chard • Eggs • Avocado guacamole

Preparation: We have prepared this dish before, so I want to encourage anyone who may be repeating this dish to be creative with your different seasoning. You can totally shift flavor profiles and experiences with just a couple pinches of this or that. So this is the standard technique for "eggs in a nest." Caramelize onions and garlic in olive in a pan. Rough chop rainbow chard and add in with onion mix and cook together. Once the chard starts to wilt make little indented spots in the chard and crack an egg into each. Turn the temperature and put a lid on the pan and steam the eggs on a bed of rainbow chard. Gaucamole and salsa are great accompaniment.

CALIFORNIA SWORDFISH

• Swordfish • Olive Oil • Lemon Juice • Fresh Oregano • Onion, chopped • 2 Carrots, grated • Avocado, diced • Honey • Mustard • Garlic • salt, pepper

Season fish with salt and pepper and olive oil. Grill till a medium rare. Remove from the grill and put in a bowl. Marinate the swordfish while it cools down. Squeeze lemon juice and pour a little olive oil and add some chopped fresh herbs. While the fish cools...

Chop/wash salad greens. Putt greens in a bowl, grate 2 carrots in with them, dice and add avocado to the salad, and a little chopped onion. To make a dressing mix 1/4 cup olive oil, juice of one lemon, 1 Tbs honey, 1 tsp mustard, salt, and pepper.

Dress the salad and slice swordfish.