Graze Delivered, described in the company's words as "a weekly farm-to-fridge online delivery service which brings fresh, wholesome and sustainably produced foods directly from Vermont's family farms to your front door."
I haven't talked it up on my blog because sadly they only deliver to certain areas (namely parts of CT and NY... if you are within their delivery range, contact me as I can refer you and hook you up with a free box of veggies!). In my three weeks of trying out the service what has impressed me the most is the organic produce and meat.
Their organic arugula is the best I've ever tasted: perfectly peppery and crisp. I share this with you not to inspire envy, but to explain why you might just see arugula popping up in a lot of my recipes! I whipped up this salad using the green as well as some chopped root vegetables (parsnips, squash, sweet potato and carrots) I also ordered from Graze.
You could use spinach here, and could certainly vary the vegetables. I finished mine off with some crispy prosciutto, but bacon would serve a similar purpose. The addition of the apple cider to the veggies was a whim: I had purchased some for a salad dressing I'm making tonight. I was very pleased with how it enhanced the natural sweetness of the vegetables.
Paleo Roasted Root Vegetable & Arugula Salad
1/4 cup olive oil
3 tbs. apple cider vinegar
1 tsp. dijon mustard
1 tsp. raw honey
1/2 tsp. cinnamon
pinch of red pepper flakes
5 cups arugula
2 cups chopped root vegetables
2 tbs. unsweetened apple cider
salt & pepper
1 tbs. olive or melted coconut oil
2-3 thin slices of prosciutto
1/2 cup slivered almonds
Preheat oven to 425. Toss root vegetables with cider and olive or coconut oil. Season with salt and pepper and bake for 15 minutes, or until just starting to brown.
While vegetables are roasting, combine all dressing ingredients in a blender and process until smooth.
Cook prosciutto in a skillet over medium heat until crisp. Remove and crumble. Lower heat and toast almonds in same skillet.
Once vegetables are done, toss them in a large bowl with the arugula and dressing. Scatter almonds and prosciutto bits over the top.