Tag Archives: mushrooms

Pasta with Chard and Chickpeas

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This recipe is for starch lovers. In case you were wondering, I am definitely a starch lover. If I could figure out a way to make it work, I’d combine potatoes and pasta. If you have an athletic event coming up, this would be an awesome source of pre (as in, the day before) -workout fuel.

But anyway, this is another one of those versatile recipes to which you could add any combo of greens and/or veggies. I had chard and mushrooms, so I added those, but I could see this working with spinach or arugula as well. If you have leftovers, toss them with a little marinara sauce before reheating to keep them from being too dry.

Pasta with Chard and Chickpeas (adapted from Fat-Free Vegan)

1 pound whole wheat rotini
1 tbsp olive oil
1 bunch Swiss chard, stems removed, leaves coarsely chopped
1 onion, thinly sliced
8-10 cloves garlic, minced
4 ounces mushrooms, sliced
1/4 cup tomato paste
1/4 cup water
1 1/2 cups cooked chickpeas (1 can), rinsed and drained
salt and freshly ground black pepper to taste

Cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking liquid.

While the pasta is cooking, heat oil in a large skillet. Add the onion and season with salt and pepper. Cook, stirring, until onion begins to brown. Add garlic and mushrooms and reduce heat. Cook, stirring, until mushrooms soften. Add tomato paste and water and stir to combine. Add chickpeas and simmer for five minutes.

Add reserved cooking liquid to chickpea mixture. Stir in the chard and cover. Cook until chard is just wilted, about 2-3 minutes. Stir in the pasta and add salt and pepper to taste.

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Kale-Arugula Quiche with Smoked Gouda

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I served this for Easter brunch today. There’s a lot I like about this quiche, like the smoky gouda complimenting the strong-flavored greens and how easy it was to make. And, like many things I cook, it’s very adaptable. You could use pretty much any combo of greens you happen to have on hand. At the last minute, I remembered that I had some mushrooms in the fridge and threw in some of those, with no ill effects. There are no fancy spices here, just salt and pepper, but the quiche has a lot of flavor thanks to the flavorful ingredients.

Kale-Arugula Quiche with Smoked Gouda

1 refrigerated pie crust, for a 9-inch pie
2 tablespoons extra-virgin olive oil
1 leek, thinly sliced (white parts only)
6 oz kale and arugula mix, coarsely chopped (ribs removed from the kale)
Handful of white mushrooms, sliced (about 7 mushrooms)
1 cup skim milk
3/4 cup (3 ounces) grated smoked Gouda cheese
3/4 teaspoon salt
3 large eggs

Preheat oven to 350°.  Place pie crust into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.

Heat oil in a large skillet over medium-high heat. Add leeks; sauté 5 minutes or until tender. Add greens and mushrooms, sauté 7-8 minutes or until greens have wilted quite a bit and the mushrooms have started to shrink and brown.

Combine milk and remaining ingredients in a bowl; stir well with a whisk. Stir in greens mixture. Pour filling into crust. Bake at 350° for 35 minutes.

– Stephanie

Local Box Meal Plan: April 18-22

Here are some easy recipes that you  can serve at any holiday meals you might host this weekend.

Easter Egg Radish – Animal Farm
Red Beet Bunch – Acadian Family Farm
Kale – Texas Natural
Mushrooms – Kitchen Pride
Scapes – Green Gate Farms
Garlic – Fruitful Hill Farm
Mustard Greens OR Escarole – Tecolote Farm
Spring Mix – My Father’s Farm
Strawberries – Naegelin
Red Leaf Lettuce – Naegelin

Garlic scape and almond pesto – This would be good over fish, or pork, even.

Strawberry and beet tartare – This sounds so interesting! I’m thinking it makes a good spread for water crackers.

Radish tart – A good vegetarian brunch dish.

Fettucine with mustard greens and mushrooms – Escarole will work here if that’s what you get. This recipe makes a lot, so you’ll probably have to halve it because you won’t get enough mushrooms for the whole recipe.

Kale with caramelized onions and garlic – I like the addition of onions to the traditional sauteed kale.

As the lettuce we’re getting is a pretty tender kind (as opposed to tougher varieties like romaine), I’m just going to use it in salads. I’m working on digging up some other ways to use lettuce, but most of the more tender varieties just won’t stand up to cooking.

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.

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. 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. 24-28

Video coming later, folks. For now, I’m super excited to see the return of Napa cabbage. Not only is it tasty, but it reminds me of last year’s Frankencabbage. Now, there’s no guarantee that this week’s bounty will be the behemoth size of Frankencabbage, but we can hope! Anywho, here’s the full list.

Tangerines – Orange Blossom
Mustard Greens – Naegelin
Broccoli – Texas Daily Harvest
Various Lettuce – Acadian
Baby Arugula – My Father’s Farm
Red or Green Kale – Naegelin
Napa Cabbage – TDH
White Mushrooms – Acadian
Yellow Onions – Naegelin
Grapefruit or Navel Oranges – G&S

I’ll be making:

Cabbage-mushroom pie – I probably won’t both making my own crust, and just pick up one from the store.

Stir-fried kale with broccoli – I’m going to use orange or tangerine juice instead of lemon juice.

Orange, walnut, and Gorgonzola salad with citrus vinaigrette – Any of the citrus you get here will work well in the dressing.

Roast pork chops with bacon and wilted greens

– Stephanie