Tag Archives: green shallots

Brown Rice Salad with Parsley Vinaigrette

After almost two weeks off of work, I’m heading back tomorrow. This hearty salad will be in my lunchbox. I love to pack foods for lunch that taste great at room temperature, and this one fits the bill. It can take a while to roast the veggies, so if you want to make this on a weeknight, I suggest roasting the beets and turnips on the weekend and refrigerating them till you’re ready to whip this up. The salad will come together in just a few minutes then.

I used parsley in the vinaigrette because that’s the herb I had in the fridge, but I imagine any number of herbs would be great – cilantro maybe? Play around and see which one you like the best. Also, any whole grain would work instead of the brown rice. Finally, I quartered my beets, but I wouldn’t go any smaller than that because they’ll become a pain to peel. Whatever you do, try to get the beets and turnips about the same size so they’ll cook fairly evenly. The beets will still take a little longer, but not too much.

Brown Rice Salad with Parsley Vinaigrette

2 cups brown rice, cooked (about 1 cup dry)
~1 lb small turnips, cut into 2-inch pieces*
~1 lb beets, quartered
1/2 cup green onions/shallots, sliced
1/2 cup extra-virgin olive oil
4 tbsp lemon juice
Handful parsley leaves, chopped (about 1 cup)
Kosher salt and pepper, to taste

Preheat oven to 425 degrees. Spread turnips and beets on a baking pan that’s been coated with cooking spray. Spray them with cooking spray (or drizzle with olive oil – just try to coat them evenly) and sprinkle with kosher salt. Roast for 40 minutes. The turnips should be tender at this point, so remove them to a large bowl. The beets will probably need another 10-15 minutes. When the beets are finished, let them cool for a few minutes, then slip off their skins. Add to the bowl with the turnips.

Add brown rice and green onions/shallots to the veggies and combine well. In a small bowl, whisk together oil and lemon juice until emulsified. Stir in parsley, and immediately pour over the brown rice mixture. Stir to combine.

*If you get smaller Oriental turnips, just use them as is. If you get regular turnips, you’ll probably want to peel them before you use them.

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Local Box Meal Plan: Dec. 27-31

We’re not getting the video until tomorrow, so this meal plan is based off the list you received in your newsletters Friday. I’ll post the video here as soon as it’s ready.

UPDATE: Video added below.

Avocados – G&S
Arugula – Naegelin
Red Leaf Lettuce – Acadian
Red Beets – Naegelin
Sweet Potatoes – Various
Cabbage – My Father’s Farm
Onions – Naegelin
Mixed Superfood Greens – My Father’s Farm
Parsley – My Father’s Farm
Green Shallots – Green Gate

Some menu items for you to try:

Avocado green goddess dressing – Add a handful of parsley to this recipe, and use your green shallots in place of the green onions. This dressing would be great on a salad made with your red leaf lettuce and arugula.

Salmon with scalloped sweet potatoes – I’d use butter in place of margarine here, but otherwise this recipe looks pretty good as written.

Braised beets and cabbage – Would make a good side dish for roasted meat. Use your regular cabbage in place of the red called for here.

Pasta with sausage and greens – The recipe calls for collards, but use whatever hearty greens you get in your mixed bag.

I suspect we may have a lot of arugula and parsley to use up, so try this arugula-parsley pesto if that ends up being the case for you.

Local Box Meal Plan: Nov. 8-12

Lots of variety this week – looks like a good mix of summer, fall, and winter produce. We’re getting:

Granny Smith or Cameo Apples – Apple Country
Summer Squash- Texas Natural
Green Beans – Animal
Cucumbers – Acadian
Green Shallots – Acadian
Green Cabbage – Naegelin
Swiss Chard – Acadian
Grapefruit – G&S Groves
Basil – Urban Roots
Cilantro – My Father’s Farm
Sweet Potatoes – Naegelin

Here’s this week’s video if you need a visual:

I will be making:

Asian sweet potato chowder – Can you say YUM? Sweet potatoes, cilantro, green shallots (subbed for the green onions), and coconut milk form a creamy soup. If you don’t want to mess with fresh ginger, just use the jarred, minced ginger found in the Asian food aisle. Use vegetable broth instead of chicken broth here, and this is vegan.

Apple-cabbage slaw – Serve with pork chops.

Tortellini soup – Use trimmed fresh green beans instead of frozen, add chopped Swiss chard, and use fresh basil instead of dried. You’ll probably need to add some extra broth or water to account for the extra veggies, and simmer at least 15 minutes until the green beans are tender. Also, I think this would be good without the ground beef, or with sauteed chicken instead.

Couscous and cucumber salad – Serve with broiled chicken. You can easily leave out the parsley if you don’t have it – the basil will provide enough flavor on its own.

Broiled grapefruit – This tasty breakfast recipe uses brown sugar and butter to create a sweet, crunchy topping much like the top of creme brulee – perfect on a cool morning.

Local Box Meal Plan: Oct. 18-22

I know that fall and cooler weather are imminent when cilantro shows up in our Local Box. Did you know it’s a cool-weather herb? Anyway, this week we’re getting:

Green Beans
Summer Squash – Acadian
Okra – Bradshaw Farms
Crimini Mushrooms – Kitchen Pride
Assorted Hot Peppers – Various
Broccoli Rabe – Simmons Family
Radishes – My Father’s Farm
Green Shallots – Acadian
Cucumbers – Animal Farm
Cilantro – My Father’s Farm
Sweet Potatoes – Naegelin

Hot pepper jelly – You can freeze a few weeks’ worth of peppers to make this. I cooked up several jars of this jelly last year and can vouch for its tastiness. Pour over a block of cream cheese and you have a fantastic football-watching dip.

Broccoli rabe with sausage

Cucumber-radish raita – Serve with grilled or baked chicken.

Chicken pot pie – This is a good way to use a motley crue of veggies. I’d throw in your green shallots, sweet potatoes, green beans, summer squash, and mushrooms. A store-bought pie crust makes this come together quickly. (You can also use okra if you want, but they’re going to be a little slimy when prepared like this.)

Okra patties – Similar to fried okra, but less of a pain to prepare. In my opinion, anyway.

Local Box Meal Plan: Oct. 11-15

This week, we’re getting:

Bell peppers – Lundgren
Mixed baby greens – My Father’s Farm
Herb – Pure Luck
Apples – Apple Country
Cucumbers – Acadian
Okra – Acadian
Summer squash – Naegelin
Braising greens goody bag (collards, chard, and the like) – My Father’s Farm
Green shallots – Acadian

I’ll be making:

Side salads with mixed greens, cucumbers, and bell peppers, with this green shallot vinaigrette (the recipe calls for green onions, but the two are pretty interchangeable)

Mom’s summer squash – Not my mom, Elise’s (from Simply Recipes) mom. This recipe will use one of your bell peppers and an onion from the stash you got last week.

LBJ Ranch pickled okra – It’s about that time of year when I start putting up okra for the winter. This recipe looks like the one I used last year, which I couldn’t seem to dig up. You can skip the hot peppers if you wish; I never taste them (but I also have a very high tolerance for spiciness, so trust your instincts on this one). Also, if you don’t want to actually can the pickles by processing them in boiling water, just put the jars in the fridge. These need to sit for at least six weeks before you eat them.

Chicken with rosemary, apples, and onions – This recipe uses a slow cooker. If you don’t have one, add two more cups of broth, cover, and cook over low heat on the stovetop for a couple of hours, until the chicken falls off of the bone. (I spotted rosemary in the Local Box video, which is why I’m featuring it here. If you get another herb and need ideas on how to use it, leave a comment and I’ll come up with something for you.)

Quick-braised greens with bacon – The original recipe calls for just collards, but your mixed goody bag of braising greens will work just fine. You can leave out the onion if you’re out of them; the bacon adds a ton of flavor on its own. Use center-cut bacon for a slightly lower-fat version.