NEW RECIPE: RATATOUILLE

40 Minute Meal, 40 Minute Bake Time
Serves 4
Vegan

INGREDIENTS:
1 lb Japanese eggplant, trimmed
salt
1 lb zucchini, trimmed
1 lb yellow summer squash, trimmed
4 roma tomatoes cored

2 tbsp olive oil
1 onion, diced
1 red bell pepper, peeled + diced
3 cloves garlic, minced
2 tbsp red wine vinegar
3 roma tomatoes, cored and diced
salt + pepper to taste
2 tbsp basil, minced
1 tbsp oregano, minced

1 clove garlic, minced
3 tbsp parsley, minced
2 tbsp basil, minced
1 tbsp oregano, minced
1/4 cup olive oil
salt + pepper to taste

INSTRUCTIONS:
Slice the eggplant into rounds about 1/8 inch thick (a mandoline or very sharp, serrated knife works the best for this) and place in a colander. Toss the eggplant with about 1/2 tsp salt, set the colander in the sink, and let the eggplant drain for about 1/2 hour. Slice the zucchini, squash, and 4 roma tomatoes into rounds the same size as the eggplant and place in piles on a baking sheet. Save the ends of the tomatoes to add to the sauce.

Heat the olive oil in a 12-inch ovenproof skillet set over medium-high heat and add the onion and bell pepper. Sauté until soft, about 6 minutes, then add the 3 cloves garlic and continue to cook for another minute. Stir in the vinegar and diced tomatoes (including the reserved ends), reduce heat to medium, and simmer until the tomatoes have broken down into a thick sauce, about 10 minutes. Season well with salt and pepper, remove from heat, and stir in the basil and oregano.

Preheat oven to 375F.

While the sauce is simmering, make the herbed oil. Stir the final 6 ingredients together in a small bowl and set aside.

Next, assemble the ratatouille – be patient, this takes a bit of time. Placing the vegetables directly on top of the sauce in the skillet and alternating slices of eggplant, zucchini, tomato, and summer squash, create a tight ring around the inside of the pan. Create a second, smaller ring inside the first, then fill in the remaining space in the center with as many more vegetable slices as you can. You should end up with a colorful bulls-eye pattern, with bits of sauce poking up through the vegetables in places.

Spoon the herbed oil evenly over the vegetables. Cover the pan with foil and slide into the oven. Roast for about 30 minutes, then remove the foil and continue to roast until the vegetables are very tender, the top is brown, and the whole pan is bubbling beautifully, about 40 more minutes.

Remove the pan from the oven and let cool for at least 5 minutes before serving, preferably with lots of crusty bread. This dish is just as good, if not better, served the next day, either at room temperature or gently reheated. Enjoy!

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Could this recipe become a new Acme favorite?
Please try out this meal and let use know what you think!
Use code RATATOUILLE$5 to get $5 off this meal.


{Recipe inspired and adapted from https://tasty.co}

NEW! FRESH + FERMENTED KIT

We are so excited to be partnering with Firefly Kitchens and their delicious variety of krauts. Gut health has become very important to me in these last few years and I can’t tell you how obsessed I’ve become with this kraut! I have tried so many different kinds of fermented foods and have never liked any, until I discovered Firefly Kitchens.  I have paired these krauts with so many of our Acme meals, and it never disappoints. This week’s Fresh + Fermented Kit includes all of the above krauts; Firefly Kimchi, Salsa Viva, Ruby Red Kraut, and Emerald City Kraut. They not only boost the flavor of our Acme meals; they add nutritional value, a tasty crunch, and natural probiotics.

Here’s the scoop on Firefly Kitchens:

In 2006 Julie O’ Brien’s life was forever changed by cabbage and kraut when she encountered fermented foods while studying for a nutritional therapy program. An Alaska native, Julie had been passionate about health and whole food nutrition her entire life, but she’d never heard about the incredible benefits of fermented foods.

Kraut and its medicinal probiotic power was a life-changing discovery that led to immediate at-home kraut making, endless recipe creations and, two-years later, the beginning of Firefly Kitchens. Since then, Julie has made it her mission to produce fresh ferments packed with crunch, tang and zest, while showing folks all of the delicious ways that they can incorporate these extraordinary foods into their daily meals. Author of Fresh & Fermented (Sasquatch 2014), O’Brien has been infusing foods with her fresh ferments for more than a decade now. Mac ‘n cheese, tuna salad, carrot cake and chocolate pudding — they’ve all been krautified by O’Brien, and yes, they’re all delicious!

“From the beginning, we’ve been on a mission to create the freshest, most vibrant organic ferments around. We make our products the old-fashioned way, because ferments need time to cultivate their probiotic power and tasty tang.”

THIS WEEK’S ACME MEALS THAT PAIR DELICIOUSLY WITH FIRELY KITCHENS FRESH + FERMENTED KIT

Salsa Viva pairs perfectly with our GROUND BEEF TACOS WITH REFRIED BEANS + MEXICAN RICE with its notes of cilantro, lime and red cabbage.
Ruby Red Kraut pairs deliciously with our NICOISE SALAD WITH SMOKED SALMON adding some extra sweetness from the Beets.
Firefly Kimchi and our KOREAN PORK LETTUCE WRAPS WITH QUICK KIMCHI is an obvious pairing. Match made in heaven really. 🙂
Create your own meal with our BRATWURST “ADD ON ITEM” from Jack Mountain Meats which pairs perfectly with the Emerald City Kraut and its dill flavors.

Try out the Fresh + Fermented Kit this week and let us know what you think. Use code: FERMENTED$5 to get $5 off! Comment below and let us know what meals you tried with these ferments. We would love to hear from you!

Want to learn more about gut health and the benefits of Fermented foods?

Check out these articles that give a more extensive look at all the benefits our bodies get from probiotics. And be sure to find Julie O’Brien’s book Fresh & Fermented to discover more recipes to enjoy with Firefly Kitchens delicious krauts.

The Outstanding Benefits of Fermentation – for Gut and Immune Health

STEAK WITH GRILLED CAULIFLOWER + CHIMICHURRI

STEAK WITH GRILLED CAULIFLOWER + CHIMICHURRI

Grass-fed sirloin steak grilled with cauliflower, served with steamed green beans and chimichurri, a bright and tangy Argentine herb sauce.

The Story behind the recipe:

Andrew is our chef here at Acme. He is the brilliant creator and innovator of all our weekly recipes. This recipe that he wants to share with you all was inspired by his experiences traveling through South America and specifically his time spent in Argentina. He hopes that you enjoy the flavors of Argentina in this meal with his personal and flavorful take on the classic Chimichurri sauce. 

Chimichurri is a savory Argentinean sauce or marinade similar to pesto, but rather, its base comes from parsley and vinegar. Andrew likes to add cilantro to his personal chimichurri sauce, and we couldn’t be happier about it!  Chimichurri is a simple yet delicious way to upgrade your steak dinner and add those extra greens to your diet. 

30 Minute Meal
Serves 4
Gluten Free, Low Carb, Dairy Free, Grain Free

FOR THE CHIMICHURRI::
1 jalapeño, seeds and ribs removed, or less to taste
1/2 cup parsley leaves
1/2 cup cilantro
1 clove garlic
1/4 cup red wine vinegar
1 tsp dried oregano
1 tsp salt
1/4 tsp black pepper
1/2 cup olive oil

FOR THE STEAK, CAULIFLOWER, + BEANS::
2 lb tri tip steak
1 head cauliflower, cored and sliced into 1-inch thick slabs
olive oil
salt + pepper to tast
1 lb green beans, trimmed

1. Combine all of the chimichurri ingredients in the jar of a blender and puree until nearly smooth. Transfer to a bowl, cover, and set aside.

2. Prepare a grill for direct grilling. Rub the steak and cauliflower with olive oil and season with salt and pepper.

3. Bring a pot of salted water to a boil.

4. Throw the steak and cauliflower on the grill and cook to desired doneness, flipping occasionally. Tri tip steaks can be rather thick, so this might take 10-12 minutes for medium rare, or longer if you prefer your steak more well done. Grill the cauliflower alongside, until well colored and beginning to tenderize. When done, transfer steak and cauliflower a cutting board, tent with foil, and let rest for at least 5 minutes.

5. While the steak is resting, add the green beans to the boiling water and blanch until just brightened and tender crisp, about 2 minutes. Drain well.

6. Slice the steak against the grain. Serve the sliced steak alongside the grilled cauliflower and green beans, spooning a generous amount of the chimichurri over everything.

NOTE:: If you prefer not to grill, you can cook the steak and cauliflower in the oven. Preheat the oven to broil. Lay out the steak and cauliflower on a foil-lined sheet pan and broil to desired doneness.

Featured Recipe | Chipotle Fish Tacos with Cherry Salsa

 

Chipotle Fish Tacos with Cherry Salsa

Line-caught pacific cod, marinated in a smoky blend of chipotle, spices, cilantro, and citrus, served in fresh corn tortillas with a sweet cherry salsa.

Cook Time: 25 Minutes Active, 1 + Hour Marinade
Serves: 4
**Gluten Free, Dairy Free

For the Chipotle Marinade::
2-3 large garlic cloves
2 -3 whole chipotles
1 T adobo sauce ( from the can of chipotles)
4 T olive oil
zest from one lime
1 T lime juice
1 tsp ground coriander
1 T ground cumin
3/4 tsp kosher salt ( more to taste)
cracked black pepper

1 lb cod

For the Cherry Salsa::
1/3 lb cherries, pitted and halved
1/4 – 1/2 red onion, finely diced (depending on taste)
1- 2 tsp jalapeño (depending on taste)
1/2 c cilantro, chopped
1 cup red cabbage, shredded
2 tbsp fresh lime juice, + more for the grill
salt + pepper, to taste
corn tortillas

First make the chipotle marinade. In a food process, blend all marinade ingredients into a fine paste. Rub fish generously with marinade and let marinate at least one hour or overnight in the fridge.

Prepare grill for direct grilling.

While grill is heating, make the cherry salsa. Combine all the salsa ingredients in a bowl and fold gently with a spatula to mix. Set aside

Oil the grill grates and place the fish on the grill. Cook for about 2-3 minutes a side, until the fish is just beginning to flake. Squeeze a bit of lime juice on the cod, then transfer to a plate. Using a couple of forks, break the fish apart into bite-sized pieces.

Give the tortillas a quick sear on the grill.

Assemble the tacos by placing the grilled cod in the tortillas topping with the cherry salsa. Recommended to be enjoyed on a sunny day with ice cold margaritas!

Enjoy!

 

NEW ACME NEIGHBORHOOD HUB IN SODO!

unnamed-1Our Acme family is growing! Meet our new hub owner Jordan Bebee and his beautiful family! We have just opened up a new hub in the SODO neighborhood which allows us to serve Tacoma, Federal Way, and Kent. We are also expanding to Snohomish County where we’re aiming to build up new memberships so that we can open up a neighborhood hub there in the Fall.

The reason it’s so important for us to open up new hubs is to be closer to the communities we serve. We can’t wait to be more involved in the neighborhoods and spend more time making connections and building relationships with our farmers and local producers. This also helps us expedite any trouble shooting which will make deliveries and corrections quick and easy.

We couldn’t do this without you! You are the ones supporting our local food community with us.  If you have friends in these areas, please let them know. You are our most effective way of getting the word out. Tell your friends, tell your family, tell everyone! And remember, when you refer a friend, you receive a benefit of $10 off your next order. 

Win Win!

NEW DELIVERY DATES WILL START JULY 21-23

NEW DELIVERY SCHEDULE:

Tuesdays: South Seattle, West Seattle, South Bellingham, Skagit County

Wednesdays: Portland, Downtown Seattle, Northwest Seattle, East Seattle.

Thursdays: Whatcom County, Ferndale, North Seattle, Northeast Seattle. 

We have just finalizing these delivery dates on our website, so we highly recommend that you check your account today to make sure that everything looks good. Please let us know right away if something looks off. We have a love/hate relationship with our website, and sometimes it has a mind of its own. 

Another beautiful thing to note is that we have finally fixed our website to accurately represent your delivery day (another happy dance!). I’m sure you all have seen the website say one thing, and our emails say another. Grrrrr, so frustrating! But we have finally fixed this error. Now, if you ever need a reminder about your deliver day, jump onto our website and it will tell you the day. It’s so simple!

We love simple!

NEW ORDER DEADLINE: WEDNESDAYS AT MIDNIGHT!

New delivery days mean a new order deadline. We need to make sure we give our farmers and local producers enough time to harvest and get all the food together for our deliveries. We hope this won’t be an inconvenience to anyone.

We will be sending out our newsletter on Sundays to help remind you to order and customize your box. We know there are a lot of new changes, but don’t worry, we will be reminding you along the way. With all these changes we recommend you sign up to receive our text alerts. With text alerts you will receive a quick weekly last call reminder and the occasional exclusive text alert sales. We promise not to be annoying!

If you’re interested in joining, just text: ACMEFK to 313131

We are so happy that our Acme family is growing and we hope it continues to grow so that we can reach more communities and support more local food. We want to change our food systems in a big way and we couldn’t do it without you! So thank you for supporting local with us!

Let’s Talk about Friendsgiving!

Thanksgiving may be fast approaching, but don’t forget about Friendsgiving! It’s the perfect excuse to get together with your closest friends and start new traditions during the holidays! It’s also a brilliant way to have that dinner party trial run before the actual Thanksgiving day. You can make it as fancy or as casual as you want.

Throwing a Friendsgiving, or let’s be honest, any dinner party, can be stressful. But we want to make it as easy for you as possible! Each week this month we will be giving you dinner party ideas through the meals we offer. This week we have a handful of meals that pair well together and can make planning a dinner party quick and easy!

For an Asian cuisine Friendsgiving consider ordering these meals this week:

Double or Triple a Meal, easy peasy this week!

Do you want a quick meal you can throw in the oven for Friendsgiving? Order 2 or 3 of our BLACK BEAN + SWEET POTATO ENCHILADAS (they are so delicious!) and ask your friends to bring the side salads. Just don’t forget the margaritas!

If your needing a new baking dish for this meal (mine is looking a little old these days) our chef recommends these Pyrex Baking Dishes. They transfer heat really well, you can see through them to make sure you aren’t burning your food, AND they are cheaper then ceramic dishes!

Soups on!

Another pairing of meals on the menu this week is soup! Soup season is here, and come on, everyone loves soup! Take a look at these soup options for your Friendsgiving! The sliders in our Roasted Cauliflower Soup with Sage Pork Sliders would be a perfect appetizer before the main soup course. We have them as Gluten Free Sliders, but we are also offering Slider Buns as an add this week, for those of you, like me, who crave bread. 🙂

How about Breakfast for Dinner?

Who doesn’t love Breakfast for Dinner?! Enjoying a hearty breakfast with friends in the evening can be a really fun new tradition! We normally only offer one breakfast meal a week, but this week we have three on the menu!

My cast iron skillet is my best friend when it comes to making Shakshuka. If you don’t have your own cast iron, here’s a Lodge Cast Iron that our chef highly recommends!

All in all, whatever you decide to do for Friendsgiving, remember that the most important part is sharing a meal together with friends you love.

When you cook with love, the food always tastes better. 🙂

KITCHEN TIP | BLIND BAKING A PIE SHELL

Pies with especially wet fillings like quiches and custard pies as well as pies to be filled with pre-cooked fillings (such as chocolate cream pie) require the pie shell to be baked prior to filling. You’ll often see this referred to as “blind baking”. 

The process is pretty straightforward and simple and only requires some advanced planning and extra time worked into your baking process.

GENERAL PIE DOUGH TIPS

If your dough has been refrigerated, let it sit at room temperature for 15-30 minutes to make it more workable. Frozen dough should be thawed in the refrigerator over night then at room temperature for 15-30 minutes. 

If you start rolling your dough and it cracks, let it rest longer to warm up a bit. If your dough seems too soft, pop it back in the fridge for a few minutes. 

TO BLIND BAKE A PIE SHELL

Roll your pie dough out into a circle about 1/8″ thick on a well floured surface. Fit into your pie plate.

Using kitchen shears or a sharp paring knife, trim the edge of the pie dough to be about 1″ to 1.5″ bigger than the outer rim of your pie plate. Tuck the overhanging pie dough under so that there is a double layer of dough at the edge.

Crimp the edge all the way around using the thumb and forefinger on your left hand and thumb on your right hand (or vice versa if you’re a lefty).

Using a fork, “dock” or pierce the pie shell all over the bottom and sides. The holes created allow steam to escape and will help prevent the pie dough from puffing up as it bakes. 

Refrigerate your crimped and docked pie shell for at least an hour. Don’t be tempted to skip this step – it is crucial to the pie shell maintaining its shape and lovely crimped edge when baked.

Line your pie shell with parchment paper and fill to the top with dried beans, rice or ceramic pie weights. (Beans or rice can be used over and over again as pie weights. Let cool after use then store in a jar for the next time you bake a pie.)

Bake pie shell in a 350F oven for 20-25 minutes.* Carefully remove the parchment paper and the weights. Return the pie shell to the oven and bake for an additional 10-15 minutes or until slightly golden brown. Remove from the oven and let cool completely before filling.

*Or bake according to your specific recipe. 

Tips + Tricks for Quick Weeknight Meals

We know how valuable your time is and we want to do everything possible to make it easier for you to both shop AND cook local. We are going to lay out a plan to turn your Locavore Box into quick weeknight meals.  With a little planning and prep, you can make weeknight cooking quick and easy.

The first thing you need to do is gather the supplies you’ll need to prep + store your veggies. If you are truly committed to cooking from scratch {which is great to strive for} then definitely invest a little money to buy the tools and supplies that will make your life easier.  Next week we will post a list of our staff’s favorite kitchen tools and where you can buy them. Check back!

Things you’ll need to prep this week’s box:

An awesome knife
A large cutting board
A rolling pin
7 – 32oz Ball jars or similar
2 – 8oz Ball jars or similar
1 – 4oz Ball jar or similar
Cheese Grater
Vegetable Peeler 
Clean Dish Towel

Step 1:  Pull out your potatoes, onions, carrots, celery and leeks. Wash, dry and set next to your cutting board.

Step 2:  Prep veggies

     Cube red potatoes and place in a 32oz jar, fill jar with water
     Peel and cube yellow potatoes and place in a 32oz jar, fill jar with water
     Cut leeks in half lengthwise, slice and place in a 32oz jar
     Peel + dice carrots. Add 1/2 to one 32oz jar and 1/2 to a second 32oz jar
     Peel two yellow onions, finely dice, then add to both 32oz jars with carrots
     Peel red onion, reserve half for another use, and finely dice the remainder and add to an 8oz jar
     Dice celery and add to one jar with carrots + onions

Step 3:  Pull out your kale, thyme, rosemary, and garlic. Wash, dry and set next to your cutting board.

Step 4:  Continue to prep veggies

     Peel and mince 5 cloves of garlic. Add 3 cloves to jar with red onion, and 1 clove to each jar with carrots
     Remove and discard stems from kale, coarsely chop leaves and place in 32oz jar
     Pick 3 tsp of leaves from thyme. Place 2 tsp in jar with carrots, onions + celery and 1 tsp in jar with carrots + onions
     Chop 1-2 tsp of rosemary and place in jar with red onions

Step 5:  Pick through garbanzo beans, place in 32oz jar and fill jar with cold water. 

Step 6:  Grate cheese and place in 8oz jar 

Step 7:  Put everything away and you’re now prepped to cook for the week.

If you know next week is going to be crazy, consider taking your prep one step further.

Cook Your Smoked Salmon Chowder:
This chowder is even better on day two so it’s the perfect “make ahead” meal. You’ll also love it for lunches!

Cook Your Soaked Beans:
Soak the beans overnight. Drain the beans, put in a pot and cover with cold water by at least 2”. Bring to a boil then reduce heat and simmer until tender. Drain then refrigerate. 

Alternatively, you can power soak your beans! Bring unsoaked beans to a boil, simmer briskly for two minutes, remove from heat and cover. Set aside for 1 hour.

Partially Cook Your Shepherd’s Pie:
Follow your menu to make both the mashed potatoes + meat filling. With those two things done, all you need to do is assemble + bake!

Partially Cook Your Quiche:
Get a head start on your quiche by cooking up your leeks and rolling out your pie dough. If you have space in your freezer, you can even freeze the dough in the pie dish.

Reserve your cutting board trimmings for stock:
Whatever you do, do not throw away all those veggie trims and pieces. Toss them with leftover herbs, a drizzle of olive oil, sprinkle with salt and pepper and roast on a sheet pan for 30 minutes. Or, simply cover with water, bring to a simmer and cook for about an hour. Use your homemade veggie stock in this week’s Shepherd’s Pie or freeze in 16oz containers for future use. Looking for more tips + tricks for stock? Check out this blogpost over at The Kitchn.

BACK TO SCHOOL, BACK TO WORK, BACK TO REALITY….

Soon we will all return to our familiar routines of school and work as this glorious Pacific Northwest summer draws to a close.


Be sure that your kitchen is well provisioned for the busy weeks ahead. Shop Locavore Boxes for simple weeknight dinners as well as other kits for breakfast, lunches and snacks.

You’ll also want to stock up on the latest crops of summer fruit while they’re still here! Now is the time to make jam, freeze berries and can what you can!

See what’s available for the coming week in this week’s newsletters. 

PS Don’t let the 3-Day weekend throw you off. Orders are still due by the same cutoff. 

Portland – Sunday at Midnight
Bellingham + Seattle – Monday at 10am

Bellingham Newsletter

Seattle Newsletter

Portland Newsletter