Dumpling #1

Ciao Bella! The Calzone!

Welcome to your first dumpling club delivery! Coming to you this week!

Kelowna Mission - Saturday between 10am-1pm
Kelowna Downtown - Saturday between 10am-1pm
Kelowna Glenmore - Saturday between 10 - 1pm

West Kelowna - Sunday between 10-1pm
Penticton - Tuesday 10-12pm
Vernon - Tuesday 3-5pm

If you are going to be out (maximum 1 hour) please leave a cooler with ice at your doorstep. If you are spending the weekend in the sunshine (bless you) please e-mail to arrange for an alternative pickup in central Kelowna! Easy peasy either way, we just need these pups to stay frozen.

Please double check the address given to ensure buzzer numbers, addresses, and favourite colours are filled in accordingly. I am so excited for you to get these!

Now, on to the fun stuff!

Cooking!

Keep these cuties like all the dumplings you’ll be getting frozen until ready to cook! No need to thaw, no need to sing to, no need to bring to room temp. Ok, actually feel free to sing to them.

CALZONE COOKING INSTRUCTIONS

Set oven to 400F. Line sheet pan with parchment. Make an egg wash by beating one egg and a splash of water or milk. For my vegans, use a bit of nut milk as an alternative:) Brush lightly onto frozen calzone, sprinkle with a bit of salt, and set into oven on pan for 30 minutes or until golden and gooey, or, until internal temp reads 160F. Allow to cool slightly before digging in. Bon Appetite!

Now, for sides! A lil’ dip action if you will!

The first up is a pea shoot pesto using fresh and local pea shoots WHICH you have access to with 15% off from Mycroseed Co. Use code MYCROTABLE49 at checkout to activate the discount! They have so many amazing micro greens to choose from (the micro basil and purple reddish are a couple of my other favourites!) and, they are delivered right to your door. Beautifully grown in the Okanagan!

Ingredients

3 cups pea shoots, plus more for garnish
¼ cup grated Pecorino Romano, plus more for garnish
¼ cup slivered almonds, toasted
1 tablespoon lemon zest
1 tablespoon lemon juice
¼ teaspoon crushed red pepper flakes, or, diced chili to your taste
¼ cup olive oil
Kosher salt and freshly ground black pepper, to taste

Method:

In the bowl of a food processor, combine the pea shoots, Pecorino Romano, almonds, lemon zest, lemon juice and red pepper flakes. Pulse until incorporated, then, with the motor running, slowly pour in the olive oil until the mixture is fully emulsified. Season with salt and pepper, then set aside. If you do not have a food processor or blender, combine all ingredients finely chopped into a mixing bowl placed onto a damp cloth, and slowly whisk in olive oil until emulsified.

So! That is the beginning information for you! If you have any pressing questions, please email me and I will get back to you by Friday evening. Keep your eyes peeled for more, and see you soon!

Xoxo

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