Misfits Market

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With our focus on food origins and the importance of the best ingredients you can source locally, we recently embarked on an experiment beyond the backyard.  Although online shopping for organic fruits and vegetables never occurred to us, we decided to see what was behind a simple snail-mail flyer for Misfits Market.  Within a week of signing up for a subscription for two and a delivery schedule of every other week, we received our first shipment of misfit fruits and veggies (pictured above). If you like surprises like we do, then you’re in for a bounty of healthy ingredients that also serves as inspiration for your next foray into the kitchen. Another upside to the surprise factor is finding an ingredient in your box that you may have been reluctant to try or one that you would not otherwise find locally. More recently, we participated in Misfits Market beta test for specific ordering and add-ons, versus a surprise package.  Approximately a week before the next scheduled shipment, Misfits Market emailed a list of preferences within five separate categories.  For those who are true meal planners and super-organized, these added features to the service, certainly come in handy.

The mission of Misfits Market is timely and long overdue. According to their About page, they state that in America, many of us still don’t have access to high-quality fresh fruits and vegetables and that we waste as much food as we eat. Almost half of what our nation’s farms grow is never eaten. Much of this is due to modern-day beauty standards for food. Misfit fruits, misshapen vegetables, and delicious but odd-sized produce are squandered at every level. It’s not healthy, it’s expensive, it’s a problem at a huge scale, and it doesn’t fit with their view of the world, hence the start-up of their new and rapidly expanding company.

But that’s not all. For meal planning and other ideas, the folks at Misfits Market also include a recipe card that includes a specific item found in your box. The shipments are via Federal Express and great care is taken with the packaging and delivery, even in inclement weather conditions. They seem to have thought of everything, right down to the recyclable cardboard boxes to the ice packs that are reusable and environmentally safe for disposal.

So go on online to get organic! When joining the Misfits movement, you can save 30% on your first box by using code LEMENUMAISON30.  And for our special friends and subscribers in Florida, beginning this week, Misfits Market has officially started taking orders for delivery to all zip codes in the sunshine state.

••To Eating Well••


Crazy for Cauliflower

Cauliflower_Bruno_Gaget_Le_Menu_Maison_French_Healthy_Homestyle_Recipes

Whether you prefer cauliflower cooked or crunchy, this essential member of the cabbage family is high in fiber and contains many nutrients and other important sources of antioxidants. Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw. The thick stalks are not recommended, but when cooked down, the green leaves are also very delicious. Because we are crazy for cauliflower, we are kicking off a few recipe shares, beginning with Roasted Cauliflower with Parmesan @ Cooking with Carole.

To eating with ease and to eating well!

Cauliflower broccoli Romanesco carrots celery cabbage farmers' market Le Marché Saint Louis Fontainebleau France

There are hundreds of historic and current commercial varieties of these cruciferous vegetables used around the world. Some of the different varieties and colors of cauliflower, such as the popular Romanesco cauliflower or broccoli are pictured in the forefront at the Le Marché Saint-Louis in Fontainebleau, France.


 

White Bordeaux Sangria

Sangria Bordeaux Blanc

With the waning days of summer, there is still time to grab your basket and gather up some fruit for a refreshing white Bordeaux sangria! Celebrate the end of summer by mixing up a white or red French Bordeaux wine with the best of fruits in season. For added sweetness, hold the sugar and sweeten with honey to taste. So spread out a blanket in the last lushness of sweet summer grass for an impromptu romantic apéritif for two.

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INGREDIENTS

1 bottle of mid-priced French white Bordeaux wine of your choice

red and white grapes

1 orange

2 early McIntosh apples

2 peaches

1 nectarine

1 lemon

1 lime

honey to taste – optional

alt=“Summer Fruits in Season Orange Peaches Apples Grapes Limes Food Blog Le Menu Maison French Homestyle Recipes Bruno Gaget”

PREPARATION

•• Throughly wash and rinse all of the fruit, leaving the skins intact. •• Remove the cores from the apples and the pits from peaches and nectarine, then slice the fruit into small mouth-sized portions. •• Set aside the grapes, uncut. •• Place the fruit into a large pitcher and pour the full bottle of wine over the fruit. ••Add the desired amount of red and white grapes, in addition to honey to taste. •• Refrigerate the sangria for a minimum of 5 hours to overnight, allowing the fruit to ferment. •• To serve, spoon the fruit into large white wine glasses, then slowly pour the sangria over. ••

•• Santé to the Summer of 2019! ••

TIP •• What to do with the left over fruit from the white Bordeaux sangria?  Start another sangria by combining the deliciously fermented fruit with a red French Bordeaux! ••

alt=“Kalamata Olives Purée Kontoulis Family Olive Grove Homemade French Bread Appetizer Food Blog French Healthy Homestyle Recipes Bruno Gaget”

The perfect accompaniment to enjoying this sangria is homemade french bread topped with an olive purée from the Kontoulis Family Olive Grove in Messinia, Greece. Producers of high quality, extra virgin olive oil, this first cold press and all natural olive oil and purée can be found at the Westport Farmers’ Market in Westport, Connecticut or you can order it online @ kontoulisfamily.com.

alt=“Mr B's Olive Puree Kontoulis Family Olive Grove Messiniq Greece Westport Farmers' Market Food Blog Le Menu Maison Healthy Homestyle Recipes Bruno Gaget”


 

Eggplant Parmesan

A Classic Italian Dish

Eggplant Parmesan is the first recipe share from one of our fellow home cook contributors and French Culinary Institute graduate, Carole Lawrence. While on a recent trip to Italy, Carole spent much of her time sourcing the local farmers markets and cooking up a storm – experimenting with new dishes and replicating some of her favorites, like this classic Italian homestyle recipe which you can find on her page here @ Cooking with Carole.

We are looking forward to sharing more of Carole’s culinary delights in upcoming posts from Le Menu Maison so stay tuned.  Merci Beaucoup Carole!

Eggplant_Aubergine_Bruno_Gaget_French_Food-Blog_Le_Menu_Maison

Eggplant or aubergine is an edible fruit which can be used as a substitute for meat in vegetarian dishes. Although low in nutrients, eggplant absorbs cooking fats and sauces, further enhancing the flavors of eggplant dishes. So spark your culinary imagination with eggplant which can be steamed, stir-fried, pan fried, deep fried, barbecued, roasted, stewed, curried, pickled or stuffed.


 

Mango Sorbet

Sorbet à la Mangue

Serves 2

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Whether you’re mixing up a French Sorbet, Italian Sorbetto or an American Sherbet this summer, these variations of frozen, low-cal desserts blend perfectly with fresh mangoes straight from the tree.  Packed full of vitamin C and folate, this juicy tropical stone fruit can also be savored in drinks, sauces and chutney or eaten in a raw state, anytime.


INGREDIENTS

1 generous sized ripened mango

alt=“Mango Food Blog French Healthy Homestyle Recipes From Le Menu Maison Bruno Gaget”

PREPARATION

•• To prepare the mango using a hedgehog cut, you must first remove the stone. •• Wide and flat, the stone rests on one of the two sides. •• In determining which side the stone is resting on, gently insert your knife until you can feel resistance from the center, then angle the knife slightly and cut into the mango and around the stone, dividing the mango in half. •• Remove the stone which is surprisingly large and well defined. •• Using the pointed tip of the knife, cut square cubes into the flesh of the mango, creating a hedgehog cut. •• Using a tablespoon, remove the small cubes from the skin and place into a medium sized mixing bowl. •• Blend the mango cubes using a hand-held blender until the mixture becomes a smooth paste. •• Place the mango sorbet in a container or dessert dishes of your choice and allow to freeze until hard, overnight.••

••Voila!••

alt=“Mango Hedgehog Cut Food Blog French Healthy Homestyle Cooking Recipes From Le Menu Maison Bruno Gaget”
Hedgehog Cut