{"id":1450,"date":"2016-05-09T10:08:35","date_gmt":"2016-05-09T14:08:35","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/?p=1450"},"modified":"2016-05-09T10:24:32","modified_gmt":"2016-05-09T14:24:32","slug":"get-up-stand-up","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2016\/05\/09\/get-up-stand-up\/","title":{"rendered":"GET UP STAND UP"},"content":{"rendered":"
\"food_revolution_day_jennifer_emilson_foodstand\"<\/a>

Photo @JenniferEmilson<\/a><\/p><\/div>\n

INVITE YOUR FRIENDS AND GET INTO THE KITCHEN<\/h2>\n

The Food Revolution<\/a> is underway!<\/strong> As you know, this month\u00a0we\u2019re partnering with Jamie Oliver\u2019s Food Revolution Day<\/a> to do our part to\u00a0fix the food system. You’ve been showing us your #FoodRevolution<\/strong><\/a> posts on the Foodstand app<\/a>, but there’s power in numbers\u2014so why not bring some friends?!<\/p>\n

Invite 3\u00a0friends to join the Revolution on Foodstand!<\/a>\u00a0<\/strong>Each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen<\/a>. Help your friends\u00a0take charge in their homes and kitchens, and inspire them to cook a meal to fight back\u2014have them\u00a0join today<\/a><\/strong> to get a starter pack of recipes and tips from Jamie and Foodstanders.<\/p>\n

A big congratulations to last week’s Brooklyn Kitchen prizewinner @MelissaSteward<\/a>\u00a0for inviting a friend to Foodstand, and the winner of\u00a0Jamie’s new book<\/a>,\u00a0@carpe_deli<\/a>, for her Tropical Maracuja Ice Cubes<\/a>\u00a0#FoodRevolution post!\u00a0Keep up the good work, and stay tuned for next week’s winners!
\n<\/span>
\n 
\n <\/p>\n

EAT & DRINK<\/strong><\/h3>\n

 <\/p>\n

\n

MINESTRONE SOUP\u00a0by\u00a0Jamie Oliver<\/a><\/h3>\n

\"minestrone_soup_food_revolution_foodstand_jamie_oliver\"<\/a><\/p>\n

INGREDIENTS<\/strong><\/p>\n

1 clove of garlic
\n1 red onion
\n2 carrots
\n2 stalks of celery
\n1 zucchini
\n1 small leek
\n1 large potato
\n1 x 15-ounce can of\u00a0cannellini beans
\n2\u00a0slices of higher-welfare\u00a0smoked bacon
\nolive oil
\n\u00bd teaspoon dried oregano
\n1 fresh bay leaf
\n2 x 14-ounce cans whole\u00a0peeled tomatoes
\n4 cups organic vegetable\u00a0broth
\n1 large handful of seasonal\u00a0greens, such as savoy\u00a0cabbage, curly kale, chard
\n4 ounces whole wheat pasta
\noptional: \u00bc of a bunch of\u00a0fresh basil
\nParmesan cheese<\/p>\n

METHOD<\/strong><\/p>\n

Peel and finely chop the garlic and onion.\u00a0Trim and roughly chop the carrots, celery\u00a0and zucchini, then add the vegetables to a\u00a0large bowl.\u00a0Cut the ends off the leek, quarter it\u00a0lengthways, wash it under running water,\u00a0then cut into \u00bd inch slices. Add to the bowl.<\/p>\n

Scrub and dice the potato. Drain the\u00a0cannellini beans, then set aside.\u00a0Thinly slice the bacon.<\/p>\n

Heat 2 tablespoons of oil in a large saucepan\u00a0over medium heat. Add the bacon and\u00a0fry gently for 2 minutes, or until golden.\u00a0Add the garlic, onion, carrots, celery,\u00a0zucchini, leek, oregano and bay and\u00a0cook slowly for about 15 minutes, or until\u00a0the vegetables have softened, stirring occasionally.\u00a0Add the potato, cannellini beans and canned\u00a0tomatoes, then pour in the vegetable broth.<\/p>\n

Stir well, breaking up the tomatoes with the\u00a0back of a spoon.\u00a0Cover with a lid and bring everything\u00a0slowly to a boil, then simmer for about 30\u00a0minutes, or until the potato is cooked\u00a0through. Meanwhile…<\/p>\n

Remove and discard any tough stalks bits\u00a0from the greens, then roughly chop.\u00a0Using a rolling pin, bash the pasta into\u00a0pieces while it\u2019s still in the package or wrap\u00a0in a clean tea towel.<\/p>\n

To check the potato is cooked, pierce a chunk\u00a0of it with a sharp knife \u2013 if it pierces easily, it\u2019s\u00a0done. Add the greens and pasta to the pan,\u00a0and cook for a further 10 minutes, or until\u00a0the pasta is al dente. This translates as \u2018to the tooth\u2019 and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.<\/p>\n

Add a splash more broth or water to loosen, if needed. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of whole wheat bread, if you like.<\/p>\n

Serves 8; Ready in 1 hour 20 minutes
\n<\/span>
\n 
\n <\/p>\n

\n

ROASTED ASPARAGUS WITH LEMON, CHORIZO AND FETA CHEESE\u00a0by\u00a0gingerandchorizo<\/a><\/h3>\n

\"food_revolution_foodstand_jamie_oliver_asparagus_chorizo_lemon_recipe\"<\/a><\/p>\n

INGREDIENTS<\/strong><\/p>\n

600g (21 ounces) asparagus, snap off the woody ends (save for stock if you like) and peel the end of the stems (optional)
\n1 un-waxed lemon, thinly sliced
\n8-10 slices of chorizo
\n50g (just under 2 ounces) feta cheese
\nA handful of whole raw almonds
\nSalt and pepper
\nOlive oil
\nFresh mint leaves (optional)
\nserving ideas:<\/strong>
\non its own
\non top of grains like quinoa or millet
\nfilling for baked sweet potato (or potato)
\nin wraps
\non sourdough
\nwith mixed leafy salad<\/p>\n

METHOD<\/strong><\/p>\n

Preheat the oven to 200 degrees celsius (390 F).<\/p>\n

Arrange the asparagus (in one layer) on a baking sheet lined with parchment paper. Give a good few twists of pepper. Lay the lemon slices on the asparagus and then drizzle a good glug of olive oil. Bake in the oven for about 20 minutes (depends on the size of your asparagus\u2014if they are thin ones, minus 5 minutes roasting time) then add the chorizo slices. Bake in the oven for another 5 to 8 minutes or until the sausage turns crispy.<\/p>\n

While the asparagus is roasting, toast the almonds in a dry frying pan on low heat until they are lightly toasted and aromatic, about 5 minutes. Transfer the nuts to a cutting\u00a0board and roughly chop.<\/p>\n

When the chorizo is nice and crispy, remove the tray from the oven. If you are serving it straight from the tray then crumble feta cheese on top and sprinkle over the chopped almond. Season with salt if needed. Alternatively, transfer the asparagus, lemon and chorizo to\u00a0a serving platter (or individual plate) before adding the cheese and nuts. Serve immediately.<\/p>\n

Serves 2<\/p>\n","protected":false},"excerpt":{"rendered":"

INVITE YOUR FRIENDS AND GET INTO THE KITCHEN The Food Revolution is underway! As you know, this month\u00a0we\u2019re partnering with Jamie Oliver\u2019s Food Revolution Day to do our part to\u00a0fix the food system. You’ve been showing us your #FoodRevolution posts on the Foodstand app, but there’s power in numbers\u2014so why not bring some friends?! Invite 3\u00a0friends to join the Revolution on Foodstand!\u00a0Each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen. Help your friends\u00a0take charge in their homes and kitchens, and inspire them to cook a meal to fight back\u2014have them\u00a0join today to get a starter pack of recipes and tips from Jamie and Foodstanders. A big congratulations to last week’s Brooklyn Kitchen prizewinner @MelissaSteward\u00a0for inviting a friend to Foodstand, and the winner of\u00a0Jamie’s new book,\u00a0@carpe_deli, for her Tropical Maracuja Ice Cubes\u00a0#FoodRevolution post!\u00a0Keep up the good work, and stay tuned for next week’s winners!     EAT & DRINK   MINESTRONE SOUP\u00a0by\u00a0Jamie Oliver INGREDIENTS 1 clove of garlic 1 red onion 2 carrots 2 stalks of celery 1 zucchini 1 small leek 1 large potato 1 x 15-ounce can of\u00a0cannellini beans 2\u00a0slices of higher-welfare\u00a0smoked bacon olive oil \u00bd teaspoon dried oregano 1 fresh bay leaf 2 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[52,85],"tags":[108,109,86],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1450"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=1450"}],"version-history":[{"count":14,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1450\/revisions"}],"predecessor-version":[{"id":1471,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1450\/revisions\/1471"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=1450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=1450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=1450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}