Tag Archives: grapefruit

Local Box Meal Plan: March 14-18

Happy Last Average Frost Day in Central Texas! We continue our march toward spring with more slicing tomatoes this week, along with some tasty cool weather produce.

Slicing Tomatoes – Gundermann
Lettuce Heads – Fruitful Farm
Spinach – Naegelin Farm
Mustard Greens – Gundermann
Shallot Scallions – Lund Produce
Navel Oranges OR Grapefruit – G&S Grove
Bok Choy OR Green Cabbage OR Collard Greens – Naegelin Farm
Green Garlic – Texas Daily Harvest
Multicolored Carrots OR Beets – Animal Farm

Stuffed tomatoes – These are filled with a cheesy spinach mixture. I’ll add chopped shallot scallions or green garlic for more flavor.

Mustard greens with honey orange vinaigrette – Use grapefruit instead of oranges if you get them, and add sliced green garlic or shallot scallions.

Chicken lettuce wraps – If you’re looking for something to do with your lettuce besides make salad. You can leave out the carrots if you don’t get them, but I think it would be tasty to add some chopped collards, cabbage, or bok choy to the mix, whichever you get.

If you get beets, this honey-balsamic beet recipe looks awesome.

– Stephanie

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Local Box Meal Plan: March 7-11

Didn’t you love the strawberries last week? I feel like doing some baking this week, so I dug up a recipe for strawberry bread. Yum.

Slicing Tomatoes – Gundermann
Bibb Lettuce – Bluebonnet Hydroponic
Spring Onions – Gundermann
Green Kale – Gundermann
Strawberries – Gundermann
Navel Oranges OR Grapefruit – G&S Grove
Collard Greens – Gundermann
Kohlrabi OR Radish – My Father’s Farm
Multicolored Carrots – Animal Farm
Mushrooms – Kitchen Pride

Strawberry bread – Would be great toasted with some butter for breakfast.

Collard green slaw

Salads with Bibb lettuce, tomatoes, and roasted kohlrabi or radishes – Since I don’t know what we’re getting, I’m just planning to roast up either the kohlrabi or radishes and use in salads this week.

Smothered mushrooms and kale

I’m just going to eat the citrus as snacks this week.

Grapefruit Chicken Piccata

I know grapefruit piccata sounds a little odd, but I kind of came about this recipe by accident. It turned out to be really yummy though, so here we are. See, I didn’t read my Greenling box insert this week, and saw what I thought were two of the biggest Meyer lemons ever. They had light yellow flesh and were about the size of small oranges. I needed something to make for lunch and had been eyeing this recipe from the latest Cooking Light, so I began to get everything ready to cook.

It wasn’t until I cut into one of the “lemons” that I realized it was, in fact, a grapefruit. Oops. Well, I was hungry, so I sallied forth, grapefruit and all. I like grapefruit and figured it couldn’t be that bad. And it was more than “not that bad” – it was really, really good. This recipe is pretty basic, and the combo of buttery chicken and tart citrus is heavenly.

One thing – the instructions call for pounding the chicken breasts into thin cutlets. You can skip this part if you wish, but here’s why I think you shouldn’t:

1. Pounding meat is a great way to vent frustration.
2. Your chicken will cook evenly if it’s the same thickness all over.
3. It also cooks much faster this way.

And you don’t have to mess with trying to keep the chicken between two pieces of plastic wrap. One day it occurred to me that it was much less messy to just stick the chicken inside of a gallon zip-lock bag while I pounded it. Easy peasy.

Grapefruit Chicken Piccata (adapted from Cooking Light)

4 skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons unsalted butter, divided
1/3 cup sauvignon blanc or other crisp, tart white wine (I buy those mini picnic bottles of wine to use for cooking)
1/2 cup fat-free, lower-sodium chicken broth
1/3 cup fresh grapefruit juice (about 1 grapefruit)
2 tablespoons capers, rinsed and drained

1. Place each chicken breast inside of a gallon zip-lock bag; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.

Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken.

Local Box Meal Plan: Feb. 21-25

I am so, so excited about getting strawberries this week. What a rare local treat! Here’s the full list, video, and menu plan.

Strawberries – Gunderman Farm
Avocado – G&S Grove
Spinach – Orange Blossom
Planting Onions* – Orange Blossom
Collard Greens – Gunderman Farm
Fennel – J&B Farm
Mushrooms – Kitchen Pride
Bok Choy – Gunderman Farm
Grapefruits – G&S Grove
Meyer Lemons – G&S Grove
Multicolored Carrots – Animal Farm

Strawberry and spinach salad – I like to savor the first strawberries of the season in all their fresh, raw glory, and they have a natural affinity for spinach. Mix sliced strawberries with roughly chopped spinach, thinly sliced carrots (their sweetness goes well with the strawberries), pecans, goat cheese, and a balsamic vinaigrette. I like to make the vinaigrette with balsamic vinegar, olive oil, and a bit of honey.

Fennel salad with lemon – This month’s Cooking Light magazine has an entire section of Meyer lemon recipes – pick one up if you get the chance. This salad would be a great side dish for grilled or broiled fish.

Broiled grapefruit – Makes a lovely breakfast.

Chicken, Mushroom and Bok Choy Soup – The original calls for shiitake mushrooms, but just use what you get. And sub several of the planting onions for the green onions.

Raw collard wraps with avocado – I’ve stumbled across several different recipes for wraps that use raw collard leaves instead of lettuce or tortillas. It’s kind of genius if you think about it. The collards are a lot sturdier than lettuce, and healthier than a tortilla. Rather than point to one recipe or another, I’m just going to make this a California-style wrap, with diced avocado, grilled chicken, crumbled bacon, and shredded cheddar cheese. Use whatever veggie/protein combo you like.

*A note about planting onions: if you want to use these in your garden, just bury the white part and an inch or so of the green part of each onion in rich, organic soil, and go forth. I practice square foot gardening and will be planting 16 of these in one square foot (you’d be surprised how close together you can put many plants). If you’re interested in this method, I recommend checking out the book if you can get your hands on a copy. It’s not the best-written thing, but it’s detailed and has a lot of information. Another good, more general source of gardening info (but for Central Texas specifically) is The Natural Gardener’s information page. I especially like their month-by-month checklists.

-Stephanie

Local Box Meal Plan: Feb. 14-18

Hope everyone had a great Valentine’s Day! Here’s this week’s list, video, and menu.

Bibb Lettuce – Bella Verdi
Romaine Lettuce – Farm Patch
Green Garlic – Fruitful Farms
Collard Greens – Gunderman
Fennel – J&B Farm
Grapefruit or Navel Oranges – G&S Grove
Meyer Lemons – G& GroveS
Green Cabbage – Gunderman
Turnips – Gunderman
Sweet Potatoes – Naegelin

Collards and turnips with red onion and bacon – The original calls for 4 lbs of collards, and since we probably won’t get that many, make up the difference with diced turnips and their greens. Add chopped green garlic for extra flavor.

Scalloped cabbage casserole – An oldie but a goodie. This recipe tends to make cabbage-haters eat cabbage. Because it’s covered in cheese and breadcrumbs. Yum.

Lemon-thyme roasted chicken

I’m going to eat the citrus out-of-hand for snacks, and use the lettuces in this week’s salads.

Local Box Meal Plan: Feb. 7-11

In spite of the great freeze last week, there’s a bunch of veggie (and citrus) goodness in this week’s Local Box.

Here’s the full list and menu plan:

Bibb Lettuce – Bella Verdi
Leaf Lettuce – Acadian
Microgreens – Bella Verdi
Collard Greens – Gunderman
Fennel – J&B Farm
Portabella Caps – Kitchen Pride
Multicolored Carrots – Animal Farm
Grapefruit – G&S Grove
Tangerines – Orange Blossom
Beets & Carrot Juicing Bag – My Father’s Farm
Sweet Potatoes – Naegelin

Grapefruit and fennel salad – This looks light and easy – a perfect side salad for some roasted pork. Add your microgreens for some delicate flavor.

Collards, carrots and lentils – This looks like a fast, weeknight vegan meal. You can use brown or beluga lentils in place of the French green lentils, but don’t try red lentils – they just turn to mush when cooked and are better used in preparations such as dal.

Pork tenderloin with portabella mushrooms and sweet potato pancakes – There’s a lot going on here, and I’m probably going to not worry about the hollandaise sauce and the spinach and peppers. But the rest of the recipe looks mighty tasty – probably a Sunday night meal.

I’m going to eat the tangerines out of hand (my toddler is crazy for them) and, because I don’t have a juicer, just roast up the carrots and beets in the juicing bag and use in salads.

Local Box Meal Plan: Jan 31-Feb 4

I’m loving the abundance of avocados we’ve gotten lately. What’s your favorite winter veggie?

Here’s the complete list for this week.

Beets/Fennel/Kohlrabi – Naegelin
Green Cabbage – Naegelin
Green Leaf Lettuce – Acadian
Sweet Potatoes – Gundermann
Swiss Chard – My Father’s Farm
Dinosaur Kale/Curly Kale – Texas Natural
Cilantro – Fruitful Farms
Green Onions – Naegelin
Avocados – G&S
Grapefruit or Navel Oranges – G&S

I am making:

Green monster smoothies – Lately I’ve been making these for breakfast using raw chard, kale, or spinach. I know a smoothie with raw greens may sound gross. And I won’t lie – they are not pretty. I put mine in an opaque cup. But I tell you, they taste really, really good and are good for you. My basic recipe calls for 2 cups raw greens, 1 cup frozen fruit, 1/2 a banana, 1 cup of unsweetened vanilla almond milk, and a handful of ice. Blend for a few minutes until everything is smooth. I might try throwing some citrus in this week instead of the frozen fruit. You can also experiment with different liquids, like regular milk or hemp milk. Don’t knock the green monster till you try it.

Curried sweet potato salad with cilantro – This recipe is a little fussy for my taste (I’m not carefully layering a salad that I’m just going to scoop onto a plate a minute later), but the elements are solid. I’ll probably sub olive oil for the mayo and use green onions instead of red.

Roasted beets, fennel, or kohlrabi – These guys all taste pretty different so I don’t want to give you complicated recipes using them when you can’t easily substitute for the one you get. Instead, I’m linking to different recipes for each one. I usually roast up a bunch of veggies like this on Sunday and use in salads during the week with our lettuce and cabbage. Oh, and if you haven’t had kohlrabi, it tastes a little like broccoli, but without the tiny florets that stick in your teeth. Yum.

Spicy shrimp with citrus avocado sauce – Use whatever citrus you get.