Tag Archives: pinto beans

Local Box Meal Plan: Sept. 13-17

This week, we’re getting:

Grape tomatoes – Pedernales Valley
Fresh pinto beans – Just Peachy
Baby squash – Animal Farm
Mixed lettuce – Bluebonnet
Basil – Urban Roots
Jalapenos – Acadian
Eggplant – Acadian
Mixed radishes with tops – My Father’s Farm
Bell peppers – Acadian
Herb – Pure Luck
Sweet potatoes – Naegelin

So I’m making:

Radish top soup – Someone posted this on our Facebook page this week — looks like a tasty way to use the whole radish. The soup base looks pretty neutral, so you can probably throw in whatever herb you end up with from Pure Luck.

Pinto bean, jack cheese, and jalapeno quesadillas – This calls for pickled peppers, but your fresh ones will be fine. You’ll probably need to use less, though, because fresh peppers are hotter than pickled ones.

Roasted baby squash – Toss in your basil or whatever herb you get.

Ratatouille – I’m adding some diced smoked sausage to this to up the protein content and make it a meal. Add it with the garlic and onion in the first step so it has time to brown before you add the rest of the ingredients. Chop up your grape tomatoes here instead of the large/diced ones the recipes calls for.

Chef Dave’s Seared Ham Steak Salad with Bibb Lettuce, Warm Sweet Potato-Bourbon Dressing and Candied Pecans – Ok, I’ll admit that this salad looks like a lot of work. Especially considering it’s a salad. But aren’t you fascinated by the idea of a sweet potato-bourbon dressing? And you can use your regular lettuce instead of the Bibb the recipe calls for. If you don’t want to go to the trouble of making the whole thing, you could just make the sweet potato dressing and use it on salads for the week.

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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.