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Week of Sept. 9, 2013


WHITE WINE BRAISED CELERY

Celery cooked this way is divinely tender and flavorful. Wash the celery and cut on the diagonal into 1" lengths. Heat a bit of butter and olive oil over medium heat in a medium pan. Add the celery and season with salt and pepper. Add a few tablespoons of white wine and, if you have it, a bit of chicken stock. Turn the heat down to low and simmer until the celery in tender. Remove the celery and reduce the liquid into a thick sauce. Toss with pasta or fold into the center of an omelet.

FRESH OREGANO DRESSING

Fresh oregano is the key to a great summery Greek dressing. Chop half a shallot very finely and combine with a tablespoon of red wine vinegar and a tablespoon of chopped oregano. Season with salt and pepper. Let all of that sit for twenty or thirty minutes while you make the rest of the meal. When you are ready to make your salad, whisk in olive oil until you reach the desired level of acidity. Toss the dressing with fresh greens, tomatoes, freshly made croutons and a few olives.

AVOCADO & HEIRLOOM TOMATO PASTA

  • 30 min
  • Veg.
  • 2 People
Included in the box:
  • 1 cup chopped Heirloom Tomatoes
  • 1/2 cup grated Parmigiano Reggiano
  • 1 tbsp Oregano
  • 1/2 lb Chile Pepper Fusilli
Not Included:
  • 1 Avocado
  • 1 clove chopped Garlic
  • ½ Lemon
  • 4 Tbsp. Olive Oil
  • Salt & Pepper

This unexpected combination makes for a creamy pasta with wonderful bright flavors. Make sure you use a very good, ripe avocado. While the water for the pasta boils, chop the tomatoes, garlic and oregano. Toss them with the olive oil and season with salt and pepper. Boil the pasta in generously salted water. At the last moment, cut the avocado while still in its peel, into small cubes; remove with a spoon. When the pasta is al dente, drain and toss with the avocado and the juice from the lemon; add the tomatoes and toss once more. Taste and add more lemon juice or oregano to your liking. Serve with the grated cheese and freshly ground black pepper.

HEIRLOOM TOMATO COCKTAIL
By

  • 15 min
  • Drink
  • 1 People
Included in the box:
  • 1/2 cup diced Heirloom Tomatoes
Not Included:
  • 4 Mint Leaves
  • ½ oz Fresh Lemon Juice
  • 1 ½ oz Simple Syrup
  • 1 ½ oz London Dry Gin
  • Dash of Celery Bitters or Angostura Bitters
  • Tiny pinch of Salt

Make your simple syrup by boiling half a cup of water and mixing in half a cup of sugar. Stir until fully dissolved and cool completely. With a muddler or the bottom of a wooden spoon, tamp the tomatoes and three mint leaves a few times in the bottom of a cocktail shaker. Add the rest of the ingredients. Fill the shaker to the brim with ice, seal, and shake hard. Strain into a chilled cocktail glass and garnish with a small mint leaf.

Notes: The flavor of heirloom tomatoes vary; adjust the lemon and simple syrup according to the tomatoes on hand, and your own taste.

ROASTED BROCCOLI PASTA
By

  • 1 hr
  • Veg.
  • 2 People
Included in the box:
  • 1 head Broccoli
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 lb Chile Pepper Fusilli
Not Included:
  • 6 cloves Garlic
  • ½ Lemon
  • ½ cup Olive Oil
  • ¼ tsp Red Chili Flakes
  • Salt

Preheat your oven to 450. Peel the thick part of the broccoli stalks. Cut the stalks into ½” cubes. Break the florets into small pieces. Crush and peel the garlic. In an oven-proof pan or baking dish, toss the broccoli with the olive oil, garlic, and chili flakes. Roast for 40-60 minutes, until very soft and browned in places. Season to taste with salt. Meanwhile cook the pasta to al dente in salted water. Reserve ½ cup of the cooking water before draining the pasta. Toss the roasted broccoli with the pasta and a little of the reserved cooking water to make a sauce. Squeeze the lemon juice over the pasta. Serve with the Parmigiano cheese.

ROASTED TOMATO PARMESAN QUICHE

  • 1 1/2 hrs
  • Veg.
  • 4 People
Included in the box:
  • 1 cup Heirloom Tomatoes
  • 3/4 cup Parmigiano Reggiano
  • 6 Eggs
  • 1 tbsp Oregano
Not Included:
  • ½ cup Whole Milk
  • 1 piece Pie Dough
  • Salt & Pepper

Roast the tomatoes in the same way described in the green bean salad recipe. You can do it a day or two before you make this recipe. You can use store bought pie dough for this or make your own: 1 ½ cups of flour and a stick of butter, blended together with a couple tablespoons of water. Preheat the oven to 375 degrees. Place the rolled out dough into a small glass pie dish and trim the edges. Fill with pie weights or some dried beans. Bake the empty pie shell for 20 minutes. Remove from the oven and take out the pie weights or beans. Arrange the tomatoes in a single layer. When you whisk together the eggs and the milk, you should add the oregano in too. Season with salt and pepper. Fold in the cheese and pour over the tomatoes. Bake until the center of the quiche is just set, about 40-45 minutes. Serve warm or at room temperature with a simple green salad.

GREEN BEAN SALAD WITH ROASTED TOMATOES AND SHAVED PARMESAN

  • 45 min
  • Veg.
  • 2 People
Included in the box:
  • 2 Bay Leaves
  • 4-6 Heirloom Tomatoes
  • 1/2 lb Green Beans
  • 1 tbsp Oregano
  • 1/2 cup Parmigiano Reggiano
Not Included:
  • 6 Tbsp. Olive Oil
  • 1 Tbsp. Red Wine Vinegar
  • 1 tsp. Dijon Mustard
  • A handful of toasted Walnuts
  • Salt & Pepper

Preheat your oven to 450 degrees. Wash the tomatoes and cut into halves or quarters; they should
be large-bite sized. Toss the tomatoes with the bay leaves and two tablespoons of olive oil. Season
generously with salt and pepper. Spread the tomatoes out on a cookie sheet in a single layer. Pop them in the oven. Wash the beans and trim their tops. Boil an inch of water in a medium pot. Salt the water and add the beans. Steam for five minutes, remove and drain. Whisk together the mustard, vinegar, oregano and remaining olive oil. Toss the warm beans with the dressing. The goal of roasting the tomatoes is to reduce the water content and concentrate the flavors. The more dry and wrinkled they are the tastier they will be. Let them roast for at least 30 minutes and up to an hour. To assemble the salad, divide the beans between two plates and garnish with the tomatoes and a scattering of walnuts, or any other nuts you have on hand. Use a vegetable peeler to shave thin strips of Parmigiano on top of the salads. You can add a fried or poached egg to each salad, or a slice of a simple quiche, to make this a proper meal. You can also add a cup of cooked freekeh or lentils when you toss the beans with the dressing.