Weekly Meal Kit | September 6

We hope you got out, enjoyed the weather and did alll the things this Labor Day weekend! Because we have your backs this week! We packed your meal kits with fresh, local pasta from RP’s with caramelized onions, herbed ricotta and loads of veg, buffalo chicken lettuce wraps with apple cabbage slaw, and a hearty, member-favorite… feijoada! Oh, and we tossed in some fresh, local peaches to roast up, too, because you deserve it! Happy Week!

We have just one note about your meal kit this week, friends. For the Cook Kit, we ended up sending an assorted variety of string beans instead of scallions, and we left the cippolini onions loose in your bag. The cooking instructions should be altered as follows:

1) Peel and thinly slice the cippolini onion; set aside. Remove the vegetables from their bag. Then, rinse and dry the string beans, kale and cherry tomatoes. Top the beans and slice them into half or thirds; de-stem and roughly chop the kale. Set them both aside.

2) Next, heat a few tablespoons of oil in a large sauté pan over medium heat until just beginning to shimmer in the pan. Add sliced cippolini onions to the pan and cook, stirring occasionally to prevent from sticking, until cippolinis are softened, about 10 to 15 minutes. Season with salt and pepper, then stir. Add the cherry tomatoes and string beans and cook until the tomatoes burst, about 5 more minutes.

3) Meanwhile, prepare a pot of well-salted, boiling water; we recommend 4 quarts of water and 2 tablespoons of salt. With your hands, gently loosen the pasta. Once the water is at a roiling boil, carefully place it into the water. Stir immediately to prevent the noodles from sticking together. Cook for 4 to 5 minutes until preferred al dente texture and drain, reserving some of the pasta water.

4) Add the caramelized onion sauce and a bit of reserved pasta water to the sauté pan with the cippolinis, string beans and cherry tomatoes. Stir veg and sauce together. After a minute or so, add the pasta and kale. Toss to coat everything evenly, cooking for just a few more minutes to wilt the greens.

5) Divide pasta onto plates and top with the herbed ricotta. Buon appetito!

Let us know if you have any questions and enjoy your meals!

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Download (PDF, 715KB)

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