Tag Archives: potatoes

Meatless Monday: Mixed Vegetable Curry

This simple veggie curry from Martha Stewart only requires 20 minutes prep time and is easy to double for leftovers for the week. The classic combo of okra and tomatoes gives it a great seasonal flavor. We’re going to try adding summer squash to make it even more hearty, and probably a veggie bouillon cube or 2 to enrich the flavor.

From MarthaStewart.com

Mixed Vegetable Curry
Serves 4

Martha says:
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.

Ingredients

  • 2-inch piece fresh ginger, peeled and thinly sliced crosswise
  • 5 garlic cloves, peeled
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seed
  • 2 large tomatoes (1 1/2 pounds total), roughly chopped
  • 2 medium russet potatoes, peeled and cut into 1/2-inch dice
  • Coarse salt and ground pepper
  • 1 head cauliflower, cut into florets
  • 1/2 pound okra, stemmed and halved lengthwise
  • 3 cups cooked white rice, for serving

Directions

  1. In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
  2. In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
  3. Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.

Cook’s Note

To build the curry’s flavor, start by cooking the spices in oil to release their aroma. Then add the ginger-garlic paste and cook until dry and thickened.

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Local Box Meal Plan: July 11-15

Nectarines – Cooper Farm
Blueberries – Berry Best
Basil – Liedeker Farm
Potatoes – Acadian Family Farm
Assorted Peppers – Comanche Creek
Purslane – My Father’s Farm
Juliet Tomatoes – Hillside Farm
Eggplant – Fruitful Hill Farm
Figs – Texas Natural / Cooper Farm

Nectarine-basil lemonade – A refreshing summer drink.

Fresh fig and blueberry clafoutis – A clafoutis is a a custardy French dessert, and a perfect way to showcase figs and blueberries at their peak.

Eggplant, tomato, and pepper casserole – This recipe includes yummy sausage, adding a bit of heartiness. Use fresh pureed tomatoes instead of canned.

Grilled zucchini salad with purslane and tomato – Purslane has a pleasant lemony flavor. I find it works best raw as an accent in salads such as this.

– Stephanie

Local Box Meal Plan: July 4-8

Hope everyone had a great holiday! I’ll be enjoying my melons simply cubed and raw, but here are some great recipes for the rest of our ingredients.

Yellow Peaches – Caskey Orchards
Blueberries – Berry Best
Assorted Summer Squash – Massey Farm
Yukon Potatoes – Tecolote Farm
Eggplant (Assorted) – Fruitful Hill Farm & Animal Farm
Armenian Cucumber – Fruitful Hill Farm
Juliet Tomatoes – Hillside Farm
Summer Peas – Just Peachy Farm
Cantaloupe OR Sugar Baby Watermelon – Massey Farm

Sun-dried Juliet tomatoes – This is a super-interesting recipe for sun-dried tomatoes dried using the heat inside your car, accompanied by a few recipes to use your newly dried tomatoes. If you’re more of a traditionalist, just pop the sliced tomatoes in your oven on its lowest setting for a couple of hours.

Cucumber-tomato salad – Make a simple salad with peeled Armenian cukes, sliced black olives (if you like them), tomatoes, Italian dressing, and salt/pepper.

Orecchiette with caramelized fennel and summer veggies – Orecchiette means “little ears” in Italian and refers to the shape of the pasta. It can be difficult to find (and expensive when you do find it) so sub spiral or wagon wheel pasta if you’d like.

Herbed summer squash and potato torte – From one of my favorites, Smitten Kitchen.

Baked blueberry-peach oatmeal – This calls for canned peaches, but just use sliced fresh ones instead. I wouldn’t bother peeling them, but I don’t mind a little peach fuzz.

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

Sorrel Soup

sorrelsoup

Sorrel is one of those odd greens that you won’t find in (most) grocery stores, but it pops up around here at farmer’s markets and CSA boxes this time of year. People usually don’t know what to do with it, but it really is delightful so I wanted to share an easy way to use up a bunch. Sorrel has a very sour, lemony flavor when raw, which mellows considerably when cooked. Some people like to put raw sorrel in salads, but that’s not my cup of tea. I prefer a good sorrel soup.

Sorrel soup recipes often include cream, but it’s not an ingredient I usually have around the house and it’s not the healthiest thing, so I thicken my soup with some 1% milk, flour, eggs, and potato. You puree everything together and don’t taste the egg and potato – you’ll just notice the nice body they give the soup. And because you puree everything at the end, don’t worry about finely chopping the ingredients. Just roughly chop, cook briefly, puree, and voila: you have a flavorful soup to brighten up any summertime lunch.

Sorrel Soup (adapted from Recipezaar)

1 tbsp butter
2 tbsp extra virgin olive oil
4 leeks, chopped
1 boiling potato, peeled and chopped
1 bunch sorrel, ribs removed, chopped
1 tsp salt
3 tbsp flour
5 cups chicken stock
2 egg yolks
1/3 cup 1% milk
black pepper

In a large Dutch oven, heat the butter and olive oil over medium heat. Add the leeks and potato, reduce heat to low and cook slowly until the leeks become translucent, 7-10 minutes.

Add sorrel to the pot, sprinkle with flour and salt and stir to combine. Increase the heat to medium and cook for a few minutes until the sorrel wilts. Gradually whisk in the stock and let simmer for another 10 minutes or so, till the potatoes are tender.

Using a traditional or immersion blender, puree the mixture until it’s smooth. Return to the saucepan over low heat. In a small bowl, whisk together the egg yolks and milk. Stir about a cup of hot soup into the milk mixture and gradually whisk it all back into the pot. Stir in the mixture over medium heat for a few minutes until the soup thickens slightly. Do not let it come to a boil or the yolks will curdle. To serve, ladle soup into bowls and drizzle with a bit more olive oil.

– 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.

Potatoes and Squash with (Vegan) Parsley Pesto

pestopotatoes_t

So, for the next few weeks, I’ll be eating a vegan diet. There are a couple of reasons for this:

1. I like a challenge. I want to learn to cook without staples like meat, eggs, and cheese, and still eat a balanced diet.

2. Ever since I got the flu in February, I’ve been sick with something or other. Vegans always talk about how awesome they feel, so I want to see if this is actually true or if they’re just trying to convince people to not eat animals. I know from my brief stint as a vegetarian that I’ll probably never be able to give up barbecue permanently, but if eating vegan, say, 90% of the time makes me feel awesome, that’s what I’ll do.

I concocted this recipe today to kick off my vegan-ness. Even though I’m not officially starting till tomorrow, I needed to go ahead and make something that would reheat well, use a lot of Greenling ingredients, and would serve as a tasty lunch at work. I figured I could still make an awesome pesto without basil or cheese, and I was right (if I do say so myself). Plus, I got a nice surprise when I cut into the potatoes and they were purple!

purplepots_t

I served the potatoes and squash with some prepared garlic-and-herb baked tofu, which was ridiculously good. I think my next task will be to create some great baked tofu on my own. But, for now, I give you this quick recipe.

Potatoes and Squash with (Vegan) Parsley Pesto

Leaves from 1 bunch parsley (about 2 cups)
1/3 c. sliced almonds
2 cloves garlic
1/3 c. olive oil
Salt and pepper to taste
Juice from 1/2 an orange
1 lb new potatoes, cut into 1-inch pieces
1 lb summer squash, cut into 1-inch pieces
2 tbsp olive oil

For the pesto, combine the parsley, almonds, garlic, oil, salt, pepper, and orange juice in a food processor. Process until only slightly chunky, about 1 minute. Set aside.

Heat oil in a large skillet over medium-high heat. Add potatoes and cook for 7 minutes, stirring occasionally. Cover and cook for 4 minutes, until almost tender. A fork should slide into a piece of potato, but not easily. Add squash, cover, and cook for 5 more minutes, until squash and potatoes are tender. Add pesto and stir to combine. Serve warm.

– Stephanie