Chef Share Menu for Pick-Up Wednesday, March 2^nd, 2011

All orders (or changes to orders) must be emailed to jenn@chefwylie.com no later than midnight Sunday, February 27th, 2011. There will only be 32 portions of each dish prepared, so reservations for portions will be made on a first-come, first serve basis. Orders may be picked up any time after 3:30PM on Wednesday, or can be delivered to your house Thursday morning for an additional charge.

Pappa al pomodoro with basil

I learned to make this peasant soup in the spa town of San Pellegrino Terme in Italy, and I have been addicted ever since. This soup is at its best in August/September with tomatoes and basil straight from the garden, but I just can’t wait! So I’ll be using the finest jarred San Marzano tomatoes from Italy I can find and fresh baked Italian bread to tide me over till then. Vegetarian. Low-Fat.  $4 cup / $8 pint  / $14 quart

Fresh Green Salad w/ Jicama, Shaved Red Onion & Balsamic Vinaigrette

If arugula is looking good next week, I’ll be sure to incorporate it with the fresh greens. Vegetarian. Gluten-free.       $7 pint / $14 quart

Stuffed Shells with Ricotta & Prosciutto

I make my own ricotta for this dish because it tastes so much fresher than store-bought. I mix it with prosciutto, lemon zest, nutmeg, and some free-range organic eggs to make a luscious filling for the shells and then top it with homemade sugo di Pomodoro (tomato sauce) and mozzarella. Freezes well.   $11 per serving

Vegetarian Stuffed Shells with Ricotta

Same as above, no prosciutto. Freezes well.  $10 per serving

Monster Chocolate Chip Cookies

These cookies are sizable. Golden brown on the outside, soft & chewy on the inside, they will be baked fresh on Wednesday. Made with organic, cage-free, all-natural eggs and sugar-in-the-raw. Vegetarian.     $2 each

Homemade Maple-Cinnamon Granola

My family’s favorite breakfast, freshly toasted just for you. Made with real Vermont Maple syrup, whole-grain rolled oats, sliced almonds, sunflower seeds, toasted wheat germ, unsweetened coconut, and dried cranberries & blueberries, this healthy treat has just a touch of cinnamon. I eat it as a topping for my homemade Greek-style yogurt, but it is great by itself with a splash of milk, and my kids eat it as a snack. Vegetarian. Low-fat. $3 cup / $6 pint / $10 quart