Local Box Meal Plan: July 12-16

The first delicious figs of the season are here this week, from Orange Blossom Farms, along with:

Parsley – Tecolote
Garlic chives – Tecolote
Canteloupe – Orange Blossom Farm
Plums – Orange Blossom Farm
Speckled lima beans – Just Peachy Farm
Banana peppers – Rimrock Farm
Butternut squash – Massey
Cherry tomatoes – Acadian
Curly mustard – Texas Naturals

This is sort of a motley crew of produce, which is why a few of these recipes only use one local box ingredient (but the rest of the ingredients in the recipes are cheap and easy to get). I’ll be making:

Sauteed lima beans and cherry tomatoes – Boil lima beans 10 minutes or until tender, then drain. While they’re cooking, slice cherry tomatoes in half. Heat a little olive oil in a skillet, and add a handful of chopped chives. Cook about a minute or so, until fragrant. Add beans and tomatoes and sautee a few minutes until the tomatoes start to soften and brown. Remove from heat and sprinkle with chopped parsley.

Fig and blue cheese-stuffed pork tenderloin – Much easier than it sounds. This recipe only has four ingredients (besides salt, pepper, and cooking spray) and cooks in 20 minutes. If you don’t have a mallet to pound out the pork, use a rolling pin instead. You can also skip all the fuss of rolling up and tying the pork by just folding one half over the other once you’ve spread the stuffing. Use 1 cup of fresh figs in place of the dried.

White bean soup with ham and mustard greens

Canteloupe-plum salad – Toss cut-up plums and canteloupe with a bottled poppyseed dressing for an easy fruit salad. Some chopped mint would be a great addition.

Pork and butternut squash stir-fry – The original says to use Chinese black vinegar, but you can sub balsamic if you don’t feel like making a trip to your nearest Asian grocer.

I’m going to use sliced banana peppers in sandwiches and salads for this week’s lunches, but these stuffed banana peppers look tasty.


2 responses to “Local Box Meal Plan: July 12-16

  1. You can use more ingredients than that… The “Sauteed lima beans and cherry tomatoes” is not bad… but if are going to saute, you might as well saute the banana peppers too (cook them a little longer than the cherry tomatoes).

    I would also chop the butternut squash into 1″ cubes, steam the 1″ cubes for 15 minutes, let the squash cool to room temperature, and then blend it smooth. (I usually blend mine with the skin.)

    With the cooked liquefied butternut squash as a base, you can add the Lima Bean, Cherry Tomato, and Banana Pepper Saute to make a lovely vegetarian casserole. After combining, bake at 350 for 20 min.

    I personally would add 1/2tsp of salt, and 1 cup of cheese to the mix for flavor. You could also add an egg or some Xanthum gum if you want it to set solid.

  2. Thanks for the soup recipe. I was tired of sauteed mustard greens with bacon! That was all I knew how to do.

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