Local Box Meal Plan: Nov. 9-13

It’s the return of the corn! I didn’t think it would happen so late in the season, but I’m not complaining.

This week from Greenling, we’re getting corn from Home Sweet Farm, tangerines from Orange Blossom Farms, acorn squash from Massey Farm, gala apples from Top of Texas, red new potatoes from Naegelin, watermelon radishes from Ringer Farm, bok choy from Acadian Family Farm, grapefruit from G&S Groves, scallions from Lundgren Farm, yellow beans from Animal Farm, cilantro from My Father’s Farm, and (perhaps) mustard greens.

So I’m making:

Side Dishes:

• Radish salad with cilantro
• Bok choy slaw with Gala apples
• Jalapeno corn bread (since I still have a ton of serranos left from last week!)
• Garlicky yellow beans with scallions
• Balsamic-glazed chick peas with mustard greens

Dinners:

• Roasted acorn squash hollowed out and served with sesame chicken tenders in the middle
• Southwest corn and potato soup (which would also use the leftover serranos)

I’ll eat the tangerines and grapefruit as they are throughout the week for breakfast and snacks.

Corn Pudding

[Printable Recipe]

With all of the rain and chilly weather we have had recently, I wanted to make corn chowder when I found out we were getting corn in our Greenling box. But by the time my box was delivered later in the week, temperatures were back in the 90s again. Greenling had included a recipe for corn pudding in the box though, and as I’m always looking for new Southern dishes, I thought I’d give it a try.

Recipe from Greenling

Ingredients:

• Pam spray
• 1-1/2 tsp. olive oil
• 1 small onion, chopped
• 1 small bell pepper, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 c. corn kernels (I had 4 ears of corn.)
• 1 c. milk (I used non-fat, it was fine.)
• 1/4 c. cornmeal
• 1 egg, plus 2 egg whites
• 1-1/2 cups shredded Cheddar cheese
• 2 Tbsp. chopped fresh parsley (I omitted this.)

Directions:

• Preheat the oven to 375 degrees. Lightly grease a casserole dish with Pam spray, then set aside.
• Heat the olive oil over medium-high, then saute the onion, garlic and bell pepper, adding salt and pepper to taste.
• After about 2 minutes, add the corn kernels and continue to saute.
• In another skillet, heat the milk over medium heat. When the milk is barely simmering, stir in the cornmeal and whisk about 2-3 minutes until thickened. Remove from the heat, then add salt and pepper to taste.
• Whisk the eggs and egg whites together, then slowly whisk them into the cornmeal mixture (I tempered them so as not to end up with scrambled eggs.)
• Stir the eggs-cornmeal mixture into the onion-corn mixture, then add 1 c. of the cheese and stir together.
• Pour into the casserole dish and top with the remaining 1/2 c. cheese. Bake for 40 minutes or until the casserole is firm and the cheese is bubbly.

I served this with cornflake chicken, a recipe from Cory’s mom. Pound boneless chicken breasts until even and thin, dredge in ranch dressing (I use low-fat, and I sometimes do half ranch and half buttermilk), then dredge in cornflake crumbs and bake at 375 degrees for 22 minutes.

Verdict:
Such a simple and quick side dish that really highlights the sweet flavor of the corn. Make sure you bake this in an 8×8″ dish, not a 9×13″ baking dish (as I did!).

Corn with Basil Compound Butter

[Printable Recipe]

It’s still raining, which ruined my plans to grill dinner last night. Grilling corn is so easy and imparts a nice charred flavor. I chose to use the second-best option: the broiler. It’s basically a grill, just inverted so the heat comes from the bottom instead of the top. Oh, and that fire business.

Ingredients:

• 4 ears of corn, still in the husks but trimmed of excess leaves and silk coming out of the top of the husk
• 2 Tbsp. butter, softened (If you forget to soften your butter ahead of time, you can microwave it on 30% power in 15 second increments. Just be sure it doesn’t melt on you.)
• 1 Tbsp. chopped herbs (I used basil, since that’s what came in our Greenling box. But chives, green garlic, or parsley might be nice too.)
• Few pinches of salt and grinds of pepper

Directions:

• Place the trimmed corn on a broiler pan or a rack on top of a baking sheet. Broil for 15-18 minutes, flipping the corn halfway through baking.
• While the corn is broiling, combine the butter, herbs and salt and pepper in a small bowl and set aside.
• When the corn is finished (I test to make sure it’s done by peeling the husk and tasting a kernel), remove the husks and silk and spread with the herbed butter while still warm.

Verdict:
Herb compound butter is so easy to make and a great way to give a flavor boost not only to corn, but to biscuits, fish, chops, anything where you would use a finishing butter, really. The ingredients are endless, too. Adding red pepper flakes or minced garlic will give it a nice kick, while adding cumin or chili powder will impart a smoky flavor. Get as creative as you like!

Local Box Meal Plan: Sept. 21-25

It’s cold and rainy outside, so this meal plan reflects the weather! Lots of soups, stews and stick-to-your ribs food. You know as soon as I get my Local Box on Thursday we’ll be in the 90s again. Oh well.

This week, we’re getting sweet corn, summer squash from Naegelin, southern peas from Animal Farm or Lightsey, purple eggplant, herb from Pure Luck, tomatoes from McCall Creek Farm, lettuce from Bluebonnet Hydroponics, pears from Lightsey, a variety of citrus from G&S Groves, green chiles and serranos from Lundgren, and pickling cucumbers or radish from My Father’s Farm.

So I’m making:

Appetizers:

• Panzanella with cucumbers, tomatoes and herbs (crossing fingers for cucumbers and basil!)
• Eggplant and squash caponata on bruschetta
• Green salad with pears, blue cheese and candied pecans

Dinner:

• White chicken chili with hot peppers and southern peas
• Corn chowder

I use citrus in so many of my dishes that I can’t think of anything I won’t use it in!

Local Box Meal Plan: Sept. 14-18

I’m back! I’ve got loads to share about my trip, but in the meantime, I’ll tide you over with my plan for our Greenling Local Box this week.

This week, we’re getting pickling cucumbers, yellow squash and yellow onion from Naegelin, green Meyer lemons from G&S Groves, green peppers, portabello caps from Kitchen Pride, sweet corn, okra from Bradshaw Farm, herb/basil from Pure Luck, Bibb lettuce from Bella Verdi, tomatoes from McCall Creek Farm, and Texas pears from Lightsey.

I’m making:

Breakfast:

• Omelette with sauteed green peppers and portabellos

Side dishes:

• Grilled sweet corn with herb compound butter

Dinner:

• Creole okra with yellow onion and yellow squash (recipe to come in the Greenling box)
• Grilled sirloin and blue cheese Bibb lettuce salad with cucumbers
• Cold sesame noodle chicken salad with cucumbers

Dessert:

• Meyer lemon granitas with a candied Meyer lemon peel garnish
• Pear and almond tart

Meyer lemons are sweeter than normal lemons, so they’re great to use in desserts. How are you using yours?

Corn Saute with Tomato and Fried Okra

[Printable Recipe]

What a way to use as many items from our Greenling box as possible! We’ve been getting okra and squash for the last few weeks, and we got garlic last week. Fresh corn and really ripe tomatoes have been abundant for a few weeks now too, so this was the perfect dish to use all of that beautiful produce. I served this with simple grilled chicken, but this side dish was really the star of the meal.

It makes at least 4 servings for hungry people, so we had plenty of leftovers.

From Epicurious

Ingredients:

• 1/2 cup yellow cornmeal (1/4 c. was plenty)
• 12 large okra pods, cut crosswise into 1/2-inch pieces
• 2 Tbsp. olive oil, divided
• Kernels from 3 ears of corn (~2 c.)
• 3 summer squash, roughly chopped
• 2 garlic cloves, minced
• 1 12-ounce bag cherry tomatoes, halved
• 2 Tbsp. chopped fresh cilantro
• 2 green onions, chopped
• Salt and pepper, to taste

Directions:

• In a small bowl, toss the sliced okra lightly in the cornmeal to coat.
• Heat 1 Tbsp. oil in a large skillet over medium-high heat. Shake off the excess cornmeal with a slotted spoon, then add the breaded okra to the skillet and saute until coating is golden brown, stirring occasionally, about 6 minutes.
• Using a slotted spoon, transfer the browned okra to paper towels to drain; sprinkle with salt and pepper. Wipe out the skillet.
• Lower the heat to medium and heat the remaining 1 Tbsp. oil in the same skillet. Add corn, squash, and garlic and saute for 2 minutes.
• Add tomatoes, then cover and cook until squash is crisp-tender, about 5 minutes.
• Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt and pepper, then serve immediately.

Verdict:
I couldn’t stop eating this. There were so many flavors and textures going — the brightness of the cilantro, the pungent acidity of the okra, the sweetness of the corn. And the colors were beautiful!

However, the cornmeal breading didn’t stay on the okra at all. I think I could’ve skipped that step and just browned the okra with the squash. However, if you want a true fried okra feel to the dish, I’d dredge it in egg before coating with cornmeal to ensure that the breading sticks.

Scallion-Corn Pancakes

I’m a member of a group called Cooking Away your CSA, and one of the group members emailed us a recipe for scallion pancakes. To me, scallions make everything better, and I thought corn would be a good addition for another dimension of texture.

This recipe makes ~10 pancakes.

Adapted from Dolores Riccio

Ingredients:

• Pam spray (if necessary)
• 1 bunch scallions
• Kernels from 2 ears of raw sweet corn
• 1 c. buttermilk (you can make your own by adding 1 Tbsp. lemon juice to a scant cup of milk)
• 1 c. boiling water
• 3/4 c. cornmeal
• 1 1/2 c. sifted all-purpose flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/4 tsp. baking soda
• 2 eggs, slightly beaten
• 3 Tbsp. vegetable oil

Directions:

• Heat a griddle over medium-high heat and spray with Pam if it’s not a non-stick pan.
• Thinly slice scallion bulbs and about 3 inches of the green part.
• Whisk the cornmeal with the boiling water, then add the flour, baking powder, salt, and baking soda to the cornmeal mixture.
• Mix the buttermilk, eggs, and oil together, then whisk into the cornmeal mixture. Fold in the scallions and corn kernels.
• Drop the mixture onto the hot griddle as pancakes and cook until they are lightly browned on each side (it took me ~3 minutes per side).

Verdict:
You know how some people have a sweet tooth? Well I have a scallion-corn pancake tooth. These have the same comfort food flavor as cornbread, but in breakfast food form, which automatically makes it better. I thought that this would be the perfect vessel for an hors d’oeuvre if you made the pancakes a bit smaller and more like blinis — maybe with a red pepper or black bean relish?

Local Box Meal Plan for June 22-26

I’ve been in a cooking slump this week (I think it’s because of the move), which means that I neither got around to the green smoothie nor the grilled peaches this week. What can I say; peach pancakes won out over the smoothie!

At any rate, we’re getting peaches and blueberries in our Local Box again this week, so I have another shot. In addition, we’re also getting: pickling cucumbers from Acadian, blueberries from Berry Best, Juliette tomatoes from Acadian, summer squash from Walnut Creek, Beefsteak tomatoes from Urban Youth, lemon basil from My Father’s Farm or Acadian, onions from Acadian or Naegelin, LaSoda potatoes from Guinea Hill, peaches from Caskey, and sweet corn from Acadian or Richardson.

We’re getting 2 types of tomatoes this week, and I LOVE warm tomatoes. They’re my weakness. So you bet they’ll be finding their way to the grill!

So this week, we’re eating:

Breakfast:

• Banana-Blueberry-Oat Muffins
• A green smoothie

Sides:

• Beefsteak tomatoes stuffed with grilled corn salsa
• Potato salad (recipe to come in the Local Box)
• Pickles

Dinners:

• Grilled pizza with fresh mozzerella, lemon basil, Juliette tomatoes, and summer squash (if you’ve never grilled your pizzas, you have to try it. It’s my favorite way to make pizza!)
• My version of Good Stuff Eatery’s Obama burger with roquefort, bacon, and onion relish

Doesn’t that look SO good?! Believe me, it was.

With those grilled peaches from last week (hopefully) in there, too. They sounded awesome!

Local Box Meal Plan for June 15-19

Great news — we’ve successfully moved! And I now have 2 very important things: a much bigger kitchen and a grill. You’ll see that our meal plan this week reflects my excitement over the grill!

This week, we’re getting: blueberries (Berry Best), cucumber (Buena Tierra), green bell pepper (Buena Tierra), green beans (Animal Farm), yellow squash (Naegelin), leeks (Acadian), sweet corn (Acadian), red potatoes (Guinea Hill), peaches (Caskey), shallots (Lundgren Farms), and chard or kale (Naegelin).

So:

Breakfast:

• “Green” smoothie with bananas, blueberries, and chard or kale (google “green smoothie” for an explanation of what it is. I’ve never had one before, but it sounds great!)

Dinner:

• Whole-wheat penne with leek pesto and a crispy leek garnish
• Calabasita with sweet corn and yellow squash

Sides:

• Grilled green beans tossed with sauteed shallots
• Grilled red potato coins
• Cucumber-green pepper salsa

Dessert:

• Grilled peaches with blue cheese and honey

Anyone tried a green smoothie before? What do you think?

Local Box Meal Plan for June 8-12

We’re moving on Saturday, and we’ve been packing up my kitchen little by little. I’ve been trying to keep as many things out as possible, but it’s hard to convince my husband that I’ll need the tagine or the immersion blender in the next few days. As such, I’ve been keeping our meals as simple as possible, not only because there isn’t much to cook with, but also because with all the packing we’ve been doing, I’m exhausted!

So I’m keeping the meal plan really straightforward. Greenling is sending us sorrel from Tecalote, blueberries from Cary’s Berry Best, cucumber from Buena Tierra or My Father’s Farm, green beans from Animal Farm, patty pan squash from Naegelin, mango from G&S groves, basil from My Father’s Farm, peaches from Caskey, sweet corn from Acadian, and French carrots from Tecalote.

Check out what I’m making — rather, “preparing:”

Sunday Brunch (that’s if my nonstick pan makes it out of a box):

• Sorrel omelette (you can use sorrel in place of spinach in many recipes, and my favorite omelettes have spinach, mushrooms, and lots of good cheese)

Lunch:

• Green salad with sorrel, basil (I love putting herbs in my salads!), carrots, cucumbers, sweet corn and patty pan squash

Dinner:

• Cashew chicken stir-fry with green beans
• Pasta with basil pesto (basil pesto freezes really well, so if we don’t get around to eating it, it’s not a big deal)
• Goat “bourguignon” with French carrots

Snacks (I’ve enticed those helping us move with pizza and beer, but just in case they want something a bit healthier):

• Blueberries
• Mango
• Peaches

Are you making anything fun with your sorrel this week?