Tag Archives: onions

Local Box Meal Plan: June 27-July 1

Sorry about getting this to you a day late!

White Peaches – Cooper Farms 
Blueberries – JB Organic 
Assorted Summer Squash – Gundermann Acres 
Purple Viking Potatoes – Tecolote Farm 
Carrots w/ tops – Gundermann Acres  
Red & Yellow Onion – Gundermann Acres 
Juliette Tomatoes – Hillside Farm 
Garlic Chives – Tecolote Farm 
Summer Peas – Just Peachy Farm 
Garlic – Rim Rock Farm

White peach sangria – What an awesome summer drink. This version uses peach vodka in addition to fresh peaches.

Blueberry buckle – Also called blueberry coffee cake. Alton Brown knows what he’s doing.

Mom’s summer squash – Not my mom, Elise’s mom from Simply Recipes.

Easy crockpot pot roast– Throw some garlic in for extra flavor. With the crockpot, you can cook delicious pot roast in the summer without heating up your kitchen.

Whole wheat couscous with lemon, peas, and chives – Cook your peas before adding them to this light, summery side dish from Bon Appetit.

– Stephanie

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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

Local Box Meal Plan: June 6-10

Peaches – Caskey Orchards 
Blueberries – Berry Best
Sorrel OR Fennel – Tecolote Farm 
Yellow Onion – Gundermann Acres 
French Carrots – Gundermann Acres
Large Cucumbers – Acadian Family Farm
Valley Girl Tomatoes – Fruitful Hill Farm
Golden Cherry Tomatoes – Acadian Family Farm OR Tecolote Farm
New Potatoes – Gundermann Acres
Red Beet Bunch – Acadian Family Farm

 

Peach blueberry muffins – I might try subbing whole wheat flour for half of the white.

Carrot, fennel, and potato soup – I’ll use a whole fennel bulb and a whole onion, instead of the halves the recipe calls for. Because I’m hardcore like that.

Heirloom tomato sandwich – Layer sliced Valley Girl tomatoes, buffalo mozzarella, and basil on ciabatta spread with hummus. Delightful.

Chilled beet salad – One of my favorites. Roast or boil peeled beets till tender. Toss with your favorite salad greens, some crumbled goat cheese, walnuts, and balsamic vinaigrette.

Farro, avocado, cucumber, and cherry tomato salad – Unlike the previous salad, this could serve as a meal. Add chicken if you need some meat. Farro is also called spelt, and barley makes a nice substitute.

If you get sorrel, here’s a good list of sorrel recipes.

– Stephanie

Local Box Meal Plan: May 30-June 3

I know lots of people around here complain about the sweltering summer heat, but for the most part, I kind of like it. I’m a native Texan, so I’m sure that has something to do with it, but beyond the heat summer means iced sweet tea, swimming pools, and Local Boxes filled with stuff like peaches, green beans, and tomatoes. It’s just hard to beat all of that.

Peaches – Caskey Orchards 
Leeks – Bar W
Zephyr & Gold Zucchini Squash – Texas Natural 
New Potatoes – Naegelin Farm 
White Onion – Gundermann Acres 
Carrots – Acadian Family Farm
Pickling Cucumbers – Acadian Family Farm
Green Beans – Acadian Family Farm OR Tecolote Farm
Green Tomatoes – Fruitful Hill Farm
Leaf or Romaine Lettuce – Acadian Family Farm

 

Spicy dill refrigerator pickles – This recipe has a handy calculator that’ll help you figure out how to adjust the recipe for the number of cucumbers you get.

Green bean, potato, and leek salad – We probably won’t get four leeks, so use white onions instead.

Summer squash casserole – I like the idea of this casserole, but will use butter instead of margarine and lower the amount by at least half. You rarely need an entire cup of butter in a non-bakery recipe.

Open-face bacon, lettuce, and fried green tomato sandwiches – Oh yes. Just….yes. Use whatever lettuce you get instead of the Bibb.

Skillet pork chop saute with peaches – I like the sweet and savory combo of flavors here. Plus, this recipe is pretty fast – last time I made it, it took about half an hour.

Local Box Meal Plan: May 23-27

Peaches AND blackberries in the same box? I think it’s safe to say that summer has really arrived!

Peaches – Lund Produce
Blackberries – Wheeler Farm
Fiesta Beets – Tecolote Farm
White Onion – Gundermann Acres
Mixed Carrots – Lund Produce
Flat Leaf Parsley – Tecolote Farm
Corn – Acadian Family Farm
Radish Bunch – My Father’s Farm
Red & Green Basil – My Father’s Farm
Romaine Lettuce – Bar W

 

Peach-blackberry compote with basil syrup – An awesome summer dessert.

Corn and carrot salad with golden raisins – This is going to be a great side dish for something grilled.

Ginger chicken Romaine wraps – Add some sliced basil to these.

Chilled beet and onion salad – Add some sliced radishes to this to add a little bite.

– Stephanie

Spiced Coconut Kale

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This sounds awesome, right? It’s just as good as it sounds, too. You get sweet flavors of coconut and curry seasoning some greens that are cooked just right – not tough but not soggy.

I riffed off of this recipe, changing it to use kale instead of spinach and modify for other ingredients I had on hand.

UPDATE: I made another batch of this tonight and used lime juice instead of lemon. Heaven! I think I like it better this way. Also, I dare you to make this dish and not sing this song as you cook.

Spiced Coconut Kale (adapted from 101 Cookbooks)

1 small spring onion (or shallot)
1 large clove of garlic
1/4 teaspoon salt
1 tablespoon olive oil
1/4 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
1 bunch of kale, chopped
squeeze of lemon
1 1/2 tablespoons unsweetened coconut flakes, lightly toasted

Place the onion and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.

Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the garlic-shallot paste and all of the kale. Stir until the kale starts wilting and brightens up in color. Cook 2-3 minutes, stirring often, until kale is tender but not mushy. Drizzle with lemon juice and sprinkle with coconut.

Grilled Root Veggies

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This time of year always requires some creativity in the cooking department. We’re still getting a lot of winter produce, like beets and turnips, but it’s getting hot outside and I really try not to have the oven on for the long periods of time it takes to roast root vegetables like these. Sure, I could boil them, but I just feel like it leeches out a lot of the flavor.

So, what to do? I tested out a method of cooking root vegetables on the grill this weekend, and it worked like a charm. I didn’t heat up the kitchen on a day when the temperature outside was close to 90 degrees, the vegetables required minimal attention when cooking, and also picked up a little smokiness from the grill fire. I lined a grill wok with aluminum foil to cook the veggies, but you could also use a disposable aluminum pan, or even just a large foil packet. Either way, you get tender, flavorful winter vegetables that don’t require warming up your house on a hot day.

Grilled Root Veggies

2 large turnips, peeled and cut into a 1-inch dice
1 lb beets, peeled and cut into a 1-inch dice
4 small carrots, cut into 1-inch pieces
1 large onion, cut into a 1-inch dice
4 tbsp olive oil
2 tsp dried thyme (or 1 tbsp fresh, chopped thyme)
Salt and pepper to taste (I used 1 tsp salt and 1/2 tsp pepper)

Preheat grill to medium-high (400 degrees).

Line a grill wok with foil and coat with cooking spray. Add veggies, and toss with oil and seasonings to coat. Cover with another piece of foil. Place the wok on the grill and cook for 45 minutes, stirring every 15 minutes, until veggies are tender.

– Stephanie