Tag Archives: peas

Local Box Meal Plan: July 26-30

This week, we are getting:

Eggplant – Animal Farm
Arugula or Sorrel – Bluebonnet
Fresh Lady Cream Peas – Just Peachy Farm
Tomatoes – Acadian
Texas Wild Grapes – My Father’s Farm
Butternut Squash – Massey
Peaches – Caskey
Curly Mustard – Texas Natural
Mixed Squash – Texas Natural
Cucumber – Acadian or Tecolote

So, I am making:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Whole Wheat Pasta with Spicy Italian Sausage, Mustard Greens and Tomato Cream Sauce – Chop up your fresh tomatoes to use in place of the canned one in this recipe.

Eggplant-Squash Bake

Macaroni Garden Salad – A yummy take on traditional macaroni salad. I’m going to sub a mixture of Greek yogurt and sour cream for the mayo, and I’ll serve as a side to grilled chicken. Simmer your fresh peas for about 10 minutes to cook, and use instead of the canned peas called for here.

The peaches and grapes I’ll just eat out of hand. We very rarely see local grapes, and I just want to enjoy their fresh taste without cooking them.


Local Box Meal Plan: July 5-9

Don’t you just love the variety of produce we get during the summer? Check out all of the farm-fresh goodness this week:

Mustard greens – Texas Naturals
Indian cucumbers – My Father’s Farm
Purple potatoes – Tecolote
Carrots – My Father’s Farm
Opal basil – Acadian
Canteloupe – Orange Blossom Farm
Slicing tomatoes – Hall Farm
San Marzano tomatoes – Acadian
Lady cream peas – Just Peachy Farm
Peaches – Caskey
Squash – Massey
Garlic – Ringger

So, I am making:

Simple tomato sauce – Guys, this is what San Marzano tomatoes are ideal for. You know those Cento canned tomatoes that make such good sauce? They are San Marzano tomatoes. Peel and seed your SM tomatoes and any slicing tomatoes you may need to complete the recipe, which originally calls for canned ones. To peel tomatoes, cut a small X in the bottom of each, drop in boiling water for 30 seconds, then dunk in an ice bath to cool off. The skin will peel right off. You can freeze any sauce you don’t use immediately.

Squash in garlic cream sauce – I’ll probably serve with grilled pork chops. Also, since I think mayo is gross, I’ll probably use a yogurt/sour cream combo in place of it.

Sour cream and herb potato salad with peas – This calls for green peas, but use your lady cream peas instead. I’ll serve with burgers.

Opal basil lemonade – Opal basil is just purple basil. It’ll look beautiful in this drink.

Mustard greens salad with pork and peaches
– The original recipes calls for Asian pears, but I’m subbing peaches.

Canteloupe with chopped mint – A simple, refreshing snack.

I’ll be using the Indian cucumbers and any remaining slicing tomatoes in salads during the week. I’ve never had an Indian cucumber, but have learned via some Internet research that it’s a tuberous root that tastes like a cuke and can be eaten raw.

Arugula and Pea Salad

I don’t consider summer to have fully arrived until it is so hot out that all I have to do is step outside to break a sweat. This week was full of days like that, and after spending some time in my garden today, you couldn’t have paid me to turn on my oven or stove.

Enter this simple salad. It’s for arugula lovers, and is full of that green’s peppery bite. I used raspberry white balsamic vinegar for the dressing, which I found at HEB, but if you can’t find it, substitute regular white balsamic or red wine vinegar instead. Add grilled shrimp to make it an entree.

Arugula and Pea Salad (adapted from Recipezaar)

2 cups green peas (fresh or frozen)
1 cup green onions, cut in 3 inch strips
6 cups arugula or baby spinach
4 cups Swiss chard
1/4 cup raspberry vinegar
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp black pepper

Bring a large pot of water to boil. Add peas, return to a boil, and cook 3 minutes. Drain and cool. Combine peas, green onions, arugula and Swiss chard in a large platter or in a serving bowl.

Whisk together raspberry vinegar, olive oil, salt, and pepper until well-combined. Drizzle over salad.

Makes 6-8 servings.

*If you aren’t planning to serve the salad immediately, wait to dress it until it’s time to eat.

Hippie dippy [recipe: quinoa loaf with mushrooms and peas]

Anyone else get the Whole Foods e-newsletter? It is always full of great recipes and is how I came across this intriguing dish. It’s a vegan main course, stuffed with quinoa and chickpeas for protein, and mushroom and peas as the main veggie content. As I made it, I imagined that this would be something you could find on the menu in a restaurant in The Haight with this song playing in the background.

Anyway, the chickpeas and rolled oats serve as the binders in this loaf, replacing the breadcrumbs and eggs you usually find in meatloaf-like recipes. The original calls for frozen peas, but of course we use fresh here, and because of that, I recommend blanching them for a few minutes in boiling water before adding them to the mix (frozen peas are already blanched). The Whole Foods site recommends serving leftovers sliced on toasted bread, like a veggie burger. I think that’s going be my lunch tomorrow.

Quinoa Loaf with Mushrooms and Peas (from Whole Foods)

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces fresh mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa (how to cook quinoa)
1 cup fresh green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sundried tomatoes packed in oil, drained and chopped
1 cup chopped red onion

Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Bring a large saucepan filled with water to boil. Add peas and cook 3 minutes, then remove with a slotted spoon and set aside.  (If using frozen peas, you can skip this step.) Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Local Box Meal Plan: April 20-23

I can tell we are deep into the seasonal transition when we get wintry fruit like oranges in the same box as tender spring vegetables like English peas. Good times. This week, our boxes will have:

So I’m making:

Caramelized beets with baby chard salad — This could be a good way to use up some of last week’s garlic, too.

Strawberry-mint soda — This will be a strawberry-mint mojito if you add rum. I know what I’m drinking Friday night.

Barley stew with peas, leeks, and fennel — The original recipe calls for farro, but that can be difficult to find, so I’m just subbing pearled barley, which cooks up similar to farro.

Beef daub Provencal — My absolute favorite beef stew recipe. The chilly mornings we’ve been having make me want to put a good stew in the crockpot before I leave for work. I’m going to add the mushrooms we’re getting this week to up the veggie content.

Winter orange salad — I’m using the mixed greens we’re getting in lieu of the romaine and red leaf lettuce in the original recipe.

Local Box Meal Plan: Sept. 21-25

It’s cold and rainy outside, so this meal plan reflects the weather! Lots of soups, stews and stick-to-your ribs food. You know as soon as I get my Local Box on Thursday we’ll be in the 90s again. Oh well.

This week, we’re getting sweet corn, summer squash from Naegelin, southern peas from Animal Farm or Lightsey, purple eggplant, herb from Pure Luck, tomatoes from McCall Creek Farm, lettuce from Bluebonnet Hydroponics, pears from Lightsey, a variety of citrus from G&S Groves, green chiles and serranos from Lundgren, and pickling cucumbers or radish from My Father’s Farm.

So I’m making:


  • Panzanella with cucumbers, tomatoes and herbs (crossing fingers for cucumbers and basil!)
  • Eggplant and squash caponata on bruschetta
  • Green salad with pears, blue cheese and candied pecans


I use citrus in so many of my dishes that I can’t think of anything I won’t use it in!

Ginger Chicken Stir-Fry

My delivery day is Thursday, so often times we get subs for certain items. This week, instead of green beans, we got peas in our Local Box. I wasn’t complaining, as I love adding peas to stir-frys.

My husband’s favorite dish when we go to PF Changs is ginger chicken, so I wanted to make it for him at home, too. This version is a little different (I feel like PF Changs uses a ton of high-fructose corn syrup in theirs), but he still likes it.

Adapted from Simply Recipes


  • 1 bunch green onions
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. + 1/2 Tbsp. olive oil
  • 1/2 Tbsp. cardamom
  • 1-2 Tbsp. grated fresh ginger, depending on how gingery you like it (or 1 tsp. ground ginger)
  • 1.5 lb. chicken breast or tenders
  • 1/2 c. low-sodium chicken stock
  • 1/3 c. mango jam. (The original version calls for mango chutney. I used the rest of the peach-mango jam that I made last week.)
  • 1 Tbsp. minced garlic


  • Chop the light and dark green tops of the onions and set aside. Trim the peas and set those aside as well.
  • Combine the white wine vinegar, olive oil, cardamom and ginger.
  • Trim the chicken of fat and cut it into small cubes. Add to the ginger mixture. Marinate for 15-30 minutes.
  • Add 1/2 Tbsp. olive oil to a pan over high heat. When the olive oil is hot, 1/2 c. of the green onions and the peas to the pan. Saute for ~4 minutes, until the peas are al dente. (If the peas are very large, you might want to blanch them instead.) Remove the onions and peas from the pan and set aside.
  • Add the remainder of the green onions to the pan. After about 30 seconds, add the chicken and the ginger mixture to the pan. Brown over high heat.
  • While the chicken is browning, combine the chicken stock, mango jam and garlic in a small bowl. After the chicken is browned, add the chicken stock mixture to the saucepan. Reduce the heat, add the peas to the pan again, and simmer for 3 minutes.
  • Serve with white rice and broccoli.

The peppery bite of the ginger combines nicely with the sweet mango jam in this dish. It’s a quick, healthy dinner that’s always a winner in our house. The great thing about stir-frys is that you can add whatever veggies you want in here. If you don’t have peas, asparagus, string beans or squash would be good additions as well.