Tag Archives: limes

Local Box Meal Plan: July 19-23

This week, we are getting:

Fresh pinto beans – Just Peachy
Lentil sprouts – Groovy Greens
Figs – Oasis Gardens
Blueberries – Berry Best Farm
Bibb lettuce – Bella Verde
Peppers – Comanche Farm
Key limes – G&S Groves
Squash – Massey
Personal watermelon – Massey
Cucumbers – Acadian
Eggplant – Tecolote

I am making:

Watermelon – Blueberry Salad with Feta – The original doesn’t use blueberries, but I think they’d be fantastic here, especially with the key lime juice.

Prosciutto-wrapped figs – Recipe to come in the handout in your Local Box.

Pesto vegetable tart – To roast peppers, put them under the broiler for about 15 minutes, turning halfway through, until the skins are blackened. Put them in a ziplock bag and let them sit for 10 minutes. When you remove them, the skins will peel right off, and they’ll be easy to de-seed. I’m going to roast all of the peppers and use some here and the rest on sandwiches and salads.

Turkey-cream cheese sandwiches – Spread two slices of hearty bread, like ciabatta, with garden vegetable cream cheese. Top one sliced with turkey, sliced cucumbers, lettuce, sprouts, and some of those peppers you roasted for the above recipe. You could even press it in a panini press or in a cast iron skillet for a warm sandwich.

Basic pinto beans – These have a wonderfully creamy taste and texture, so I want to let their flavor shine by not doing much to them. Simmer about 10 minutes in chicken (or vegetable) broth and season with salt and pepper.


Local Box Meal Plan: March 29-April 2

This week’s box looks awesome. Not that past boxes haven’t been awesome, but we get artichokes this week! A rare treat. I also don’t often see golden beets and celery in the Local Box, so enjoy them while you can.

The entire box will contain:

  • Artichoke — Martinez Farms
  • French carrots — Acadian
  • Red Russian kale — TX Natural (give your kale a sniff before you cook it — it has a lovely floral scent when raw)
  • Grapefruit, limes, or oranges — G&S Groves
  • Cilantro — Acadian
  • Romaine lettuce — Acadian
  • White mushrooms — Kitchen Pride
  • Spring onions — Green Gate
  • Golden beets and beet greens — Acadian
  • Celery — Finca Pura Vida

I am making:

  • Basic steamed artichoke dipped in melted butter — This is a great tutorial on how to cook and eat an artichoke if your experience with them (like mine) doesn’t extend past popping open a can of marinated hearts.
  • Farfalle with golden beets, beet greens, and pine nuts — If you’ve only ever cooked with red beets and hate how they bleed everywhere when you cut them, you’ll find golden beets to be a pleasant change of pace. They don’t drip and stain your cutting board.
  • Chicken and sausage jambalaya (subbing spring onions for the green onions) — This recipe makes a HUGE pot. I mean a giant stockpot full, so use the biggest pot you have or just halve the recipe. It says it makes 10 servings, but that’s if your servings are ginormous. Jambalaya is not a weeknight meal, but make it on the weekend and you’ll have several delicious meals ahead of you. It’s like chili in that it tastes even better the second day.
  • Almond chicken salad (adding romaine)
  • Spaghetti with kale and garlic chips — Christina posted a comment below recommending using kale in this recipe instead of chard, which sounds great to me.
  • Citrus grove punch — This looks really refreshing. I know we’re only getting either grapefruits, limes, or oranges this week, but I thought you might have some leftovers from past weeks waiting to be used. Like I do.

Local Box Meal Plan: March 22-26

Lots of tasty greens coming in this week. We are getting:

  • Bok choy from Naegelin
  • Swiss chard from Acadian
  • Red lettuce from Acadian
  • Green onions from Acadian
  • Rosemary or sorrel from Pure Luck
  • Grapefruit and limes from G&S
  • Beets from My Father’s Farm
  • Russian kale from TX Natural
  • Endive from Acadian
  • Spinach from My Father’s Farm
  • Leeks

So I am making: