How do they do this? By establishing relationships with local growers and aggregators, they are able to have the shortest distance between you and your food so you can eat it the way nature intended - fresh and local. There's no easier way to eat healthy and stock your house with fresh local fruits and veggies!
I recently put my first order in on Milk & Eggs website and was pleasantly surprised by the amazing selection of fruits and vegetables they had available - everything from apples, organic kale, and papaya to bok choy. They also have an impressive selection of meat and seafood, including a large selection of grass fed cuts. There are items for every diet and actually have a helpful pull down menu that sorts items by type of diet.
Like most folks, I've been trying to eat healthy in the new year and used some items from my first shipment to make a cheesy cauliflower casserole with mushrooms and turkey bacon (recipe below).
|Ingredients for my casserole (before!)|
|Cheesy Cauliflower Casserole with Mushrooms and Turkey Bacon|
To find out more and see the full list of items available check out Milk & Eggs website: https://milkandeggs.com/Currently they only serve the greater LA area, including parts of Orange County and San Bernardino County. See the full delivery area map on their website to see if they deliver to your area.
TIP: If you subscribe to their email newsletter you'll get 10% off your first order! You'll be prompted when you get to their website.
Recipe: Cheesy Cauliflower Casserole with Mushrooms and Turkey Bacon
1 head of cauliflower
1C Clover Organic Farms half and half
2 ounces of Organic Valley cream cheese
1 tsp of dijon mustard
1 bag of Organic Valley mild cheddar cheese (1.5 Cups)
1 clove of garlic
3 ounces of crimini mushrooms
2 tsp of chopped chives (for garnish)
3 slices of Uncured Applegate Turkey Bacon (cooked per package instructions)
Chop the cauiflower into bite size florets and boil to al-dente, approximately 4-5 minutes. Drain water and pat dry with a paper towel. Place dried cauliflower into an 8x8 baking dish and set-aside.
Saute mushrooms, shallots and garlic in 2 teaspoons of olive oil until mushrooms are tender and shallots are slightly translucent, about 7-8 minutes. Set-aside when done.
Bring half and half to a simmer over low to medium heat, add in cream cheese and mustard. Stir together til well blended, using a whisk if necessary. Once well blended, remove from heat and add in the cheddar cheese and the mushroom mix. Stir til all the cheese is melted and the mushrooms are distributed well. Pour mixture over cauliflower and mix with cauliflower until well blended. Bake for 15 minutes at 350 degrees.
While casserole is baking, chop turkey bacon into bite size pieces. Once casserole is done baking, garnish with chopped turkey bacon and chives. Serve warm. :)