This week we’ve made meal prep exceptionally easy. Whether you whip up breakfast burritos for the week or throw a fiesta for taco night, you’re ready to go with this week’s bag. You’ve got beans (already cooked), peppers (already diced, just saute), winter rainbow mix (the perfect crunch), Anaheim peppers (for a little spice), and some very high quality, flavorful tortillas to wrap it all up. Pick up this week’s cheese – delightful creme fraiche – for a dairy dollop to complete the dish. We’re huge fans of the breakfast burrito because you can make them ahead of time and freeze them! No need to rush around the kitchen at the crack of dawn, simply reheat and enjoy your morning.
You’ll notice we’ve gone to the Vermont Bean Crafters well a few times this week. We’ve been working with Joe (pictured in the center) and his team for a couple years now! Field Goods has been the proud test dummy on some of their incredible products, and we’re so pleased to see their growth and success. Learn more about the food hub here.
This Week’s Field Goods Favorite
Make your own tortilla chips: Pre-heat oven to 350°F. Cut the tortillas into wedges. Spread the tortilla wedges out on a baking sheet in a single layer. Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color.