Author Archives: Kathryn

Local Box Meal Plan- January 9-13

Greenling Local Box, January 9-13

Oh boy! There are mustard greens and spinach coming in this week’s Local Box! I have been waiting for this combination of greens all winter to make Sarson Ka Saag, a wonderful and spicy Indian curry, served with roti or naan.

My family usually turns up their nose at mustard greens, but the heat and texture of these spicy greens is just perfect for Indian preparation. We will definitely be having that dish on Wednesday night when our Local Box arrives!

Here’s a list of the Local Box contents:

  • Mustard Greens – Lund Produce
  • Komatsuna/ Mizuna Bag – My Father’s Farm
  • Green OR Red OR Bibb Lettuce – Gundermann Acres
  • Green OR Savoy Cabbage OR Spinach – Gundermann Acres
  • Crimini Mushrooms – Kitchen Pride
  • Mint – My Father’s Farm
  • Green Onion OR Green Garlic OR White Turnips – Animal Farm or Fruitful Hill Farm
  • Tangerine – G&S Groves
  • Yellow Onion – Engel Farms
  • Butternut Squash – Gundermann Acres

Here’s what we’ll be eating the rest of the week:

Meal one: Sarson Ka Saag (Mustard Green Curry) with Naan and jasmine rice. This dish calls for Mustard Greens and Spinach, but you could definitely substitute the Mizuna/Komatsuna for the Spinach if you wish. Chopping the greens very fine, with a food processor if you have one, is key to the creamy consistency that makes this curry sing.

Meal two: We’re only getting 7 or 8 crimini mushrooms in the Local Box, so they’ll definitely need to be paired with something else to make a full dish. I’m going to try this Roasted Butternut Squash with Green Onions and Mushrooms, along with some local, organic link sausage as the main dish.

Meal three: This wilted lettuce salad is to die for, and I think its flavors would really compliment French Onion Grilled Cheese Sandwiches. If we don’t eat all the tangerines for snacks during the week, I’ll serve those on the side for dinner.

Meal four: Wok sauteed mizuna with minced chicken. If we get cabbage, I’ll grate the whole thing and cook it along with the mizuna in this recipe, making sure to double the liquid ingredients in the recipe so that there’s plenty of sauce.

Bonus: I can’t figure out a good way to use the mint in any of the dishes above, so I’ll probably use it to make mint ice cubes. Mint ice cubes are super easy, and a great incentive to drink more water during the day!

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Five Ingredient Breakfast Casserole

Happy New Year! It’s the second Meatless Monday of 2012, and we’re continuing our series of super-easy vegetarian recipes for January.

My family loves “breakfast for dinner” once in a while, and this quick and easy breakfast casserole is on heavy rotation at my house.  Leafy greens, local eggs,  and fresh potatoes make this casserole much healthier than your typical cheese-laden hashbrown supper, and it’s very quick to put together.  It makes a ton of leftovers, too– perfect for breakfasts later in the week!

One thing that really helps with all the chopping in this (and most any) vegetarian supper is a food processor. I used both attachments that came with my machine to prepare this dinner, and the whole thing came together in about 10 minutes of hands-on time.

 

Slicing Disk

Chopping Blade

If you don’t have a food processor, plan to add about 10 minutes to the prep time for chopping, whisking, and slicing.

Five Ingredient Breakfast Casserole (serves 18-24)

1 yellow onion
1.5 pounds Yukon gold potatoes (about 5 medium potatoes)
1 bunch tender greens, stems removed
18 eggs
2 cups milk or plain soymilk

Preheat oven to 350 degrees. Lightly oil a 9×13 casserole dish.

Wash the potatoes and tender greens and pat dry. Peel the onion and chop it into quarters. Chop the potatoes into quarters. Slice the potatoes and onion very thinly by feeding them through a food processor fitted with the slicing disk. Heat a few tablespoons of oil in a large skillet over medium-high heat. Once oil is hot, add potatoes and onion to the skillet and cook for 6-8 minutes, stirring occasionally.

While potatoes and onions are cooking, fit the food processor with the chopping blade and finely chop the greens. In a large bowl, whisk together the eggs with the milk. (The chopping blade of the food processor is perfect for this, too, if you have a large enough machine. Watch out, though– overfilling the bowl of the food processor makes a big, egg-y mess.)

Once potatoes and onions are softened, place them in an even layer in the prepared casserole dish. Top with the chopped greens. Pour the egg mixture over the top of the casserole. Bake for 40 minutes, until the middle of the casserole is set and the edges are golden brown. Serve warm or at room temperature.

Local Box Meal Plan, Jan. 2-6

Happy New Year! The new year brings lots of first-time cooks to the Local Box Blog, so we’re going to focus on easy recipes in this month’s meal plan. I qualify “easy” recipes as those that take 30 minutes or less of hands-on time to prepare. Easy recipes also use basic pantry items and common kitchen tools– nothing too expensive or tricky to procure.

As always, I’ll include some tips and ideas for making substitutions in the linked recipes. Please leave questions and suggestions in the comments!

Here’s what’s coming in the Local Box:

  • Green Leaf, Red Leaf, or Bibb Lettuce – Gundermann Acres
  • Brussels Sprouts – Hillside Farms
  • Tender Greens Bag – Just Peachy Farm
  • Green Garlic OR Spring Onion Bunch – Fruitful Hill Farm OR Animal Farm
  • Daikon OR Watermelon Radish – Tecolote or Fruitful Hill Farm
  • Oranges – G&S Groves
  • Grapefruit – G&S Groves
  • Sweet Potato – Gundermann Acres
  • Yellow Onion – Engel Farms

Here’s what’s cooking:

Meal one: A big salad made with chopped lettuce, a handful of chopped tender greens, 1/4 cup chopped spring onion tops, a can of chickpeas, and sliced radish. This grapefruit vinaigrette looks easy to make since the grapefruit juice can reduce  while I am chopping vegetables.

Meal two: Chicken with Sweet Potatoes and Shallots. Slice the white parts of the green garlic or spring onion and substitute for the shallots in that recipe.

Meal three: I’ll use bacon, which I have on hand, instead of salt pork in this recipe for turnip greens with turnips. I’ll also add one chopped yellow onion during the first step of the recipe. That recipe takes about 90 minutes to prepare, total, but only 20 minutes of that is hands-on time. On the side, I’ll serve orange slices.

Meal four: Pasta with caramelized onions and brussels sprouts. I’m skipping the bacon in this recipe– the meal should cook up fine without it if I use 2 tablespoons of olive oil and no bacon grease to saute the veggies.  I’ll substitute a thinly sliced yellow onion for the shallots in Martha’s recipe.

Local Box Contents, January 2-6

Greenling Local Box Contents

Slow Cooker Baked Sweet Potatoes

I always feel a little sad around this time of year. The day has come to toss the half-empty bottles of champagne and leftover snack foods from the fridge. Starting today, I will wear my yoga pants for yoga practice, and not for waistline-expanding feasts of plenty. The time for holiday gluttony has passed.

Luckily, my friend the sweet potato is here to console me.

These winter root vegetables are my go-to comfort food in January, since they’re easy to prepare and figure friendly. Plus, if you’re really desperate for that festive feeling, you can unwrap the foil-covered sweet potato like a present.

If you pair a baked sweet potato with high-protein toppings and a side salad, it’s a complete weeknight meal. Usually when I serve baked sweet potatoes as a dinner entree to my family, I let each person choose his own toppings to really personalize the meal. I set out several possible toppings buffet-style on the counter, and everyone can go to town. This is a strategy is a great way to clean out the fridge if your condiment stash is out of control, too!

Slow Cooker Baked Sweet Potatoes (serves 4)
4 medium sweet potatoes, try to get them all around the same size

Scrub each potato under running water and then pat dry. Wrap each potato in aluminum foil. Place in the slow cooker and cook on low for 4-6 hours, until potatoes are completely tender. Check the doneness of the potatoes by sticking one with a skewer: if it slides through the whole potato with ease, the potato is done baking! Unwrap the hot potato and cut open before topping with the goodies of your choice.

Suggested Toppings for Sweet Potatoes

  • Baked Beans
  • Steamed chopped greens
  • Salsa
  • Barbecue Sauce
  • Sour Cream or Plain Greek Yogurt
  • Ricotta Cheese
  • Cottage Cheese
  • Applesauce
  • Cranberry Sauce
  • Cinnamon
  • Ginger
  • Chili
  • Peanut Butter or Almond Butter
  • Black Pepper
  • Sriracha
  • Cilantro
  • Vanilla Yogurt
  • Pumpkin Pie Spice

What are your favorite sweet potato toppings? Let us know in the comments!

Local Sake Now Available!

Texas-made sake is a bit surprising, no?

Texas Sake Co. is not only the first sake producer in Texas; they’re also using organic Texas rice, making this brew the first organic alcohol made in Texas.

Texas Sake Co. produces 2 types of sake:

Nigori Cloud Junmai – Pictured on the left, above. This coarsely filtered sake, also known as “cloudy,”  is creamy and smooth with coconut & cider flavors.

Tokubetsu Junmai – Pictured on the right, above, is clear and pure, with rich apple and pear flavors.

Kampai!

**Please note due to TABC regulations, we can only deliver alcohol to Travis Country residents. Sorry!

Local Box Meal Plan 12/26- 12/30


 

There are lots and lots of greens coming in this week’s Local Box– perfect for salads, stir-fries and other healthy meals to offset all the rich foods we ate over the holiday weekend. I am particularly pleased to see how large and crunchy the lettuce and mustard greens are this week. Each of those will easily yield enough for a main dish for two people.

Here’s what’s coming in the Local Box:

  • Mustard Greens – Lund Produce
  • Baby Spinach Bag – My Father’s Farm
  • Kale – My Father’s Farm
  • Red Leaf, Romaine, Green Leaf or Bibb Lettuce – Fruitful Hill Farms
  • Grapefruit – G&S Groves
  • Meyer Lemon – G&S Groves
  • Yellow Onion – Engel Farms
  • Butternut Squash – Gundermann Acres
  • Sweet Potato – Gundermann Acres
  • Watermelon Radish – Fruitful Hill Farm

Here’s what I’m planning to make with the bounty:

Meal one: Massaged kale salad with mangos, pepitas, and lemon vinaigrette. I have never encountered a salad recipe where you “massage” the kale to tenderize it, but I can see how that might work well to improve the texture.  Instead of the mango that recipe calls for, I’ll  cube and roast a butternut squash. The sweetness from the squash should work really well with the meyer lemon vinaigrette and pepitas in the original recipe.

Meal two: The lettuce in this week’s box is HUGE and crunchy– perfect for pairing with sliced watermelon radish and this creamy onion salad dressing in a quick salad. Steamed sweet potatoes sprinkled with salt and meyer lemon juice will make an easy side dish.

Meal three: Some people enjoy mustard greens in salad, but I find their flavor better suited for Indian cuisine, as in this recipe for Chickpea Dal with Mustard Greens. I’ll make a double portion of rice for this meal, and save half for meal four.

Meal four: Chicken and grapefruit stir-fry with rice. This recipe uses a whole grapefruit, and it tastes great. Use half a yellow onion, chopped, in place of the scallions, and the bag of baby spinach instead of snow peas.