October’s box makes the most of the last of summer berries and transitions into fall with flavors such as butternut squash and the rare, sought after gem of the Pacific Northwest . . . truffles!
Here is what to expect in your October Saucefly box:
*View the list of previous month’s boxes to see the variety of items you can get with Saucefly.
* Blackberry Bandit cocktail mixer – We’re using the last precious bits of cultivated marionberries and blackberries from our local Groundworks farm to make this mixer into a great early fall cocktail. We serve it at Saucefly with bourbon or vodka. Top with a little bubbly water to lighten it up.
* Roasted Butternut Squash Soup – Heat and serve and dinner is hot, delicious and done! Top with some toasted pumpkin seeds and a dash of sour cream.
* Chipotle Chip Dipping Salsa – Serve on taco night for easy tacos topped with shredded cabbage, guacamole and cotija cheese.
* Green Tomatillo Enchilada Sauce – At Saucefly we like to fill our green enchiladas with spinach, a light white cheese and some seafood (shrimp or white fish), some rice and maybe just a tablespoon of finely diced onions. Don’t forget to par fry the corn tortillas, just to soften them before rolling. Corn tortillas are a key here. Flour tortillas get mushy.
* Gorgonzola Butter – A tablespoon of room temperature Saucefly organic gorgonzola butter goes especially well with seared beef, but will also perfectly season roasted vegetables, chicken or tofu.
* White Truffle Aioli – Use this soon. Truffles are one of the gems of fall in the Pacific Northwest. White truffle season goes from October to November and this earthy morsel is more pungent and flavorful than the black truffle. Serve the aoili with roasted potatoes, or on a grilled portabello mushroom sandwich served on a dense sourdough. For a simple option, dip steamed broccoli into it.
* Veracruzana Sauce – This is a simmer sauce from the Mexican state of Verazruz, which has influences from the Spanish, Afro-Cuban and Caribbean cultures. It’s a tomato-based sauce with historically European ingredients such as olives, garlic and capers. To use it, sear your desired protein, pour hot Veraruzana sauce over it and simmer it on the stove until your protein is cooked through. Serve with rice and salad.
* Lentil Soup Mix – Another easy, delicious dinner for a chilly night when you don’t want to do much. Take this mix and add 8 cups of water. Simmer until the lentils are soft. Doctor it up your way if you want by adding diced ham to flavor it up a bit, or topping with fried ginger and a dollop of thick plain yogurt.
* Maple Syrup – Nothing unexpected here, just pure, delicious maple syrup. Pour it over your breakfast oats, use it to sweeten a cup of tea, or to flavor whipped cream. Or, if you can save some of this for next month, pour it over acorn squash or roasted brussels sprouts at your Thanksgiving feast.
* Ginger Snap Cookies – You would make cookie dough, if only you had the time! Now, you get to enjoy fresh cookies from the oven without the effort. Roll this dough into balls and coat with white sugar. Bake at 375 for 5 to 8 minutes.
**If you have ANY questions about cooking, or need ideas on how to use your items because of different dietary restrictions, feel free to e-mail me:
— Preview of November’s delicious box —
* Heirloom Tomato Bloody Mary
* All Butter Pie Crust – Thanksgiving day just got a LOT easier!
* Fresh Cranberries
* Fresh Pumpkin Puree – along with the pie crust, your desert is done!
* Marbella Marinade
* Romesco Dip
* Shitake Stir Fry
* Italian Dressing
* Spiced Nuts
* Organic Imported Chocolate