Tag Archives: mango

Local Box Meal Plan: June 13-17

Don’t you love the abundance of fruit in the summer? I dug up some great recipes to make the best of it this week.

Peaches – Caskey Orchards 
Blueberries – Berry Best
Assorted Summer Squash – Massey Farm
Basil – My Father’s Farm 
Mango – G&S Groves 
Valley Girl Tomatoes – My Father’s Farm  
Juliette Tomatoes – Hillside Farm 
Summer Peas – Just Peachy Farm
Spring Onions – Acadian Family Farm 

Tortellini-walnut salad – Combine cooked cheese tortellini with chopped tomatoes, red onions, basil, and toasted walnuts. Sprinkle with salt and pepper and drizzle with olive oil for an easy, filling summer salad.

Quinoa with peas, grilled zucchini, and cumin – Use your summer peas in place of the chickpeas. This would make a great side dish to grilled chicken or pork.

Mango-peach sangria – What an awesome summer drink. If you don’t do alcohol, I imagine this would be tasty with Sprite instead of the wine.

Blueberry-chipotle chutney – I first made this sauce years ago, and still think of it as one of the best sauces I’ve ever cooked up. It has a great blend of sweetness and spiciness, and goes wonderfully with grilled summer meats. I haven’t tried it with grilled tofu, but I bet that would be awesome, too.

Chicken and tomato skillet dinner – I love one-dish meals, and this one looks pretty fast and easy.

– Stephanie

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Local Box Meal Plan: April 11-15

Are you excited about the mint plant you’re getting this week? It’ll do great planted in a flower bed or garden, but be warned that it can be invasive. A good solution is to plant it in a large pot.

Sugar Snap Peas – Animal Farm
Red Chard – Acadian Family Farm
Baby Summer Squash – Fruitful Farm
Spinach – Tecolote Farm
Heirloom Green Garlic – Green Gate Farms
Mint Plant – My Father’s Farm
Escarole – Tecolote Farm
Mango – G&S Groves
Kale – Texas Natural
Oranges – G&S Groves

Orange-mango chicken – Juice your oranges to make the tasty sauce for this chicken.

Ribollita – This soup is a favorite of mine, not only because it’s good but because it’s versatile. Use your kale and chard here, and toss in diced summer squash to replace the carrots. I’m leaving out the olives, but if you’re an olive lover I’m sure they’ll be great in this recipe.

Sauteed snap peas and green garlic – A simple side dish.

Sausage, escarole, and white bean ragout – Use a mix of escarole and spinach (the spinach balances out the escarole’s somewhat bitter flavor), and use veggie sausage for a vegetarian version.

– Stephanie

Local Box Meal Plan: June 7-11

Lots of items this week! We are getting:

Carrots – Ringger
Mango – G&S
Green bell peppers – My Father’s Farm
Blue potatoes -Home Sweet Farm
Basil – Ringger
Peaches -Caskey Orchards
Fennel – Bar W
Cucumber – Acadian
Swiss chard – Acadian
Corn – Acadian
Onions – My Father’s Farm
Green tomatoes – Ringger

So, I am making:

Blue potato honey mustard salad
Grilled steak and peach salad with creamy blue cheese dressing
Green and red tomato and corn soup
Mango-cucumber salad
Pasta with chard, braised fennel, and grape tomatoes

As for the carrots, I’m just going to roast and chill them to toss in salads throughout the week.

Local Box Meal Plan: May 31-June 4

We get a new fruit this week: plums from My Father’s Farm! In addition to:

  • Blackberries from Naegelin or Oak Hill Farms
  • Beets from Ringger
  • Mangoes from G&S Groves
  • Green beans from Acadian
  • Miniature plums from My Father’s Farm
  • Basil from Ringger
  • Cherry tomatoes from Naegelin
  • Green bell peppers from My Father’s Farm
  • Red spring onions from My Father’s Farm
  • Squash (looks like acorn, possibly) from Acadian

So, I am making:

Beet-feta tart

Chicken-and-Brie Sandwiches with Roasted Cherry Tomatoes — I’m adding sliced basil to this and omitting the mayo, because you know how I loathe it.

Five-Spice Pork Chops with Grilled Plums

Garlic Pepper Chicken with Mango Green Bean Salad — I’m going to add thinly sliced red spring onion to the garlic and pepper in the first step.

Southwestern stuffed acorn squash — Try adding veggie “meat” crumbles instead of the sausage for a vegetarian dish, and sub green bell pepper for the red.

Lime Yogurt Cake with Blackberry Sauce

Lime Yogurt Cake with Blackberry Sauce

Local Box Meal Plan – May 24-28

We get TWO kinds of fruit this week, which makes me cheer — peaches from Lundgren and mangoes from G&S, in addition to:

Romaine — Wiley Farms
Green beans — Acadian
Radicchio — Tecolote
Carrots — Acadian
Broccoli greens — Montecino
Elephant garlic
Yellow onions — Ringger
Red or Yukon gold potatoes — Oak Hill Farms

So, I will be making:

Grilled lettuces — No, seriously. Radicchio is fairly bitter, and what do I always say to do to tame bitter veggies? Cook ’em! This recipe is fast and awesome. One thing though — make grilled lettuces to order. They do not reheat well.

Crockpot pot roast braised with onions, carrots, chopped broccoli greens, and potatoes — I’ll be adding the veggies to this recipe. Nothing like coming home from work to a house that smells like heaven, thanks to dinner cooking unattended while you were out.

Dijon green beans

Vanilla-poached peaches — Depending on how many peaches we get, I’ll probably make this minty bulgur wheat and peach salad, too.

Grilled corn with mango-habanero butter — I tend to prefer mango as an accompaniment rather than the star of the meal, but if you love mango, this mango pie with crystallized ginger is fantastic.

Mango Mini Cheesecakes

We’ve been getting mangoes in our Greenling box for a while now, and I hadn’t yet had the opportunity to pair it with ginger (I love pairing fruit with ginger, as evidenced by my cranberry-ginger sorbet). Plus, given that I have very recently found the inserts to my mini-cheesecake pan, I’ve had a hankering to make mini cheesecakes. Perfect — I’d use mango in the cake batter and ginger in the crust. It was settled.

I found a number of recipes for mini cheesecakes online and most of them didn’t call for a water bath. I had debated on and off about using one, but eventually decided not to. Using a water bath allows you to better regulate the temperature of the cake, thereby preventing cracks, but as I was garnishing the top with chocolate shavings anyway, I didn’t really care. Plus, I always manage to splash the top of my cake batter with the water.

I want to say that this recipe yields 24 mini cheesecakes, but I make pretty thick crusts, so I think for me it would only yield ~18 cheesecakes. I only made 1 batch (12 cheesecakes) and I had a ton left over.

You can adapt this recipe to fit a large springform pan, but if I’ve motivated you to bake minis and you need a mini-cheesecake pan, I purchased mine from Williams Sonoma about 2 years ago. I’m not sure if they still have it, but if they don’t and you’re in the market for one, make sure you get one with a non-stick surface (making for easy clean-up) and with removable inserts in the bottoms of the cups (making it easy to remove the cheesecakes from the pan).

Adapted from Cake on the Brain

Ingredients:
For the crust:

  • Pam spray
  • 8 graham crackers, crushed (yields ~1 c.)
  • 2 Tbsp. sugar
  • 3 Tbsp. butter, melted (The original recipe called for 2 Tbsp. butter, but the crust just didn’t have the right consistency. I’ll probably add another Tbsp. for a total of 4 next time.)
  • 1/4 tsp. ground ginger
  • Pinch of salt

For the batter:

  • 16 oz. cream cheese, room temperature
  • 2 eggs
  • Puree of 1 large mango, yielding ~3/4 c. (for best results, puree with a food mill)
  • 1/4 c. heavy cream
  • 1/2 c. sugar
  • Pinch of salt

For the garnish:

  • I used bittersweet chocolate shavings, but a bit of chopped mango or candied ginger would be nice also.

Directions:

  • Preheat the oven to 350 degrees. Place the inserts in the mini-cheesecake pan and spray each cup with Pam spray. Set the pan aside.
  • Combine the crust ingredients in a small bowl.
  • Add ~1 tsp. of the mixture (I used ~1.5 tsp. because I like crust) into each cup of the pan. Press the crust mixture into the bottom of the cup with the back of a teaspoon or your fingers.
  • Bake the crusts for ~10 minutes (took closer to 12 minutes for me), or until they have browned and baked together.
  • Set aside on a rack to cool.
  • Reduce the heat to 300 degrees.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for ~2 minutes until it’s smooth.
  • Increase the speed to medium-low and add the eggs one at a time and mango. Blend until the mango and eggs are fully incorporated.
  • Add the heavy cream and mix until fully incorporated.
  • Add the sugar and salt and mix until fully incorporated. You may need to scrape down the sides of the bowl.
  • Pour the batter into the cups on top of the crusts. Bake for ~20 minutes (mine actually took 23 minutes) until the batter has set (it may still be a bit jiggly). Set aside on a rack to cool, then keep in the fridge for at least 2 hours before attempting to remove the mini cheesecakes form the pan.
  • When they’re fully cooled, remove the cheesecakes from the pan by pushing them straight up with your fingers. Remove the insert from the bottom of the crust and garnish the top of the cheesecake before serving.

Verdict: These were actually pretty light and fluffy instead of a dense mass of cheesecake, which I was really excited about. The mango worked beautifully in the recipe and turned the batter a beautiful shade of light yellow, while the ginger gave the crust a subtle nuance of heat; together, the mango and ginger gave the cake a bit of an Indian vibe. Some of mine sunk in the center =( probably because I got distracted and let the mixer mix the batter for a bit too long, which aerated it instead of mixed it. Still tasted great though!

Local Box Meal Plan for June 8-12

We’re moving on Saturday, and we’ve been packing up my kitchen little by little. I’ve been trying to keep as many things out as possible, but it’s hard to convince my husband that I’ll need the tagine or the immersion blender in the next few days. As such, I’ve been keeping our meals as simple as possible, not only because there isn’t much to cook with, but also because with all the packing we’ve been doing, I’m exhausted!

So I’m keeping the meal plan really straightforward. Greenling is sending us sorrel from Tecalote, blueberries from Cary’s Berry Best, cucumber from Buena Tierra or My Father’s Farm, green beans from Animal Farm, patty pan squash from Naegelin, mango from G&S groves, basil from My Father’s Farm, peaches from Caskey, sweet corn from Acadian, and French carrots from Tecalote.

Check out what I’m making — rather, “preparing:”

Sunday Brunch (that’s if my nonstick pan makes it out of a box):

  • Sorrel omelette (you can use sorrel in place of spinach in many recipes, and my favorite omelettes have spinach, mushrooms, and lots of good cheese)

Lunch:

  • Green salad with sorrel, basil (I love putting herbs in my salads!), carrots, cucumbers, sweet corn and patty pan squash

Dinner:

Snacks (I’ve enticed those helping us move with pizza and beer, but just in case they want something a bit healthier):

  • Blueberries
  • Mango
  • Peaches

Are you making anything fun with your sorrel this week?