Local Box Meal Plan, January 16-20

It’s hard to believe we’re getting this Local Box in the middle of winter! I suppose cauliflower, kale, and butternut squash are winter staples, but the rest of the box feels like a big breath of spring.
The cauliflower in this week’s box weighs between 2-4 lbs, plenty for a main dish for four people, or two main dishes for two people. I’m going to use it twice in this week’s menu, and if there is extra, I am going to make Jote’s recipe for sriracha cauliflower as a snack.
Here’s what’s coming in the Local Box:

  • Daikon Bunch with Greens – My Father’s Farm
  • Cauliflower – Hillside Farms
  • Butternut Squash – Gundermann Acres
  • Lime – G&S Groves
  • Oranges – G&S Groves
  • Rutabaga Bunch – Just Peachy Farms
  • Kale – Gundermann Acres
  • Avocados – G&S Groves
  • Green Leaf OR Red Leaf OR Bibb Lettuce – Gundermann Acres
  • Tomatoes – Walnut Creek Organics

Here’s what I’m cooking with the bounty:

Meal one: Lettuce, orange and pecan salad, low carb cauliflower leek soup. Watch out for that soup recipe– it easily serves 12 people! Use the recipe calculator function on the Allrecipes website to scale down the portions for your family. Also, since there haven’t been leeks in the Local Box for weeks now, I will substitute a finely chopped yellow onion for the leeks in that recipe.

Meal two: Cauliflower tomato curry with pita bread and avocado hummus. That avocado hummus tastes great if you use lime juice instead of lemon. When you chill the hummus in the fridge, make sure to put a layer of plastic wrap directly on top of the avocado mixture to help keep it from turning brown.

Meal three: Chicken and Rutabaga Stew. I am going to live adventurously and add peeled, chopped daikon radish to this stew. Daikon cooks very much like turnip and other root vegetables, so I think it will fit right in here. This stew tastes great served over bulgar wheat, couscous, or brown rice.

Meal four: We’re doing breakfast for dinner this night, with butternut squash breakfast bowls. Just looking at the pictures of that breakfast bowl makes me crave poached eggs and kale together. YUM!  Roasting the squash for that recipe will take some time, so you can do that step ahead of time if you wish: just peel and dice the squash and bake it at 350 for 30-40 minutes until it is tender. Store it in the fridge until you’re ready to make dinner.

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