Tag Archives: red onion

Black-Pepper Pork Banh Mi

I don’t usually think about eating sandwiches in the winter. Sandwiches usually = light, cool summer fare, at least in my mind. But when I was creating my weekly menu plan a few weeks ago, I came across a recipe for pickled daikon radishes and carrots (I’d just gotten a bunch of each in my Greenling box). At the end it said “Remove vegetables from liquid before using in banh mi.”

I’d never heard of banh mi before and did some googling. Turns out it’s a Vietnamese sandwich that has many, many variations, and many, many fans. There are entire websites devoted to cataloging the different types of banh mi you can make. Pickled daikon radishes and carrots are a common condiment, though, no matter which iteration you go with. So is cilantro, which I love. Mayonnaise is a typical spread, but since I think it’s disgusting (Mayo is Satan’s condiment. It’s true.) I ate my sandwich dry. The fillings were delicious enough without it. The site I link to below has many different meats and condiments you can use to create your own banh mi.

Black-Pepper Pork Banh Mi (adapted from Banh Mi Battle)

1 lb pork tenderloin, thinly sliced
2 cloves crushed garlic
2 tbsp fish sauce
2 tsp sugar
1-2 tablespoons freshly ground black pepper
2 tbsp finely chopped shallots or onion
1/4 cup vegetable oil
1 tsp sesame seed oil

6 bollilos (Mexican sandwich rolls) or other sandwich roll

Pickled daikon radishes and carrots
Cilantro sprigs
Thinly sliced cucumber
Thinly sliced red onion
Mayonnaise (optional)

For the pork, combine all ingredients in a zip-lock bag and let the pork marinate for at least an hour. Heat a skillet over medium-high heat and add pork and marinade. Cook 3-4 minutes per side, until pork is cooked through.

To assemble the sandwiches, cut a slit lengthwise into each bollilo. Pull out some of the bread from the inside (this gives you more room for fillings). Fill with pork and condiments of your choice.

– Stephanie

Lentil Dal with Cauliflower and Collards

I made this a few weeks ago after an Indian craving struck. It made so much that I froze a bunch and am still eating it now!


This dal was incredibly hearty and warm, and the scents coming from my kitchen while this was cooking were fantastic. I felt like I walked into an Indian restaurant as it was cooking! Greenling delivered some beautiful baby collards and cauliflower, and I picked up a few late-season (or is it early-season?) tomatoes at the farmer’s market. I imagine that this recipe can be changed to use whatever produce you have on hand — turnips for the cauliflower, chard for the collards, etc.

The recipe notes not to add any additional water, but I needed to add ~3/4 c. to allow the lentils to cook through. It also made it a bit “saucier,” which I like (more to scoop with some flatbread!). Also, next time, I won’t stir the yogurt into the mixture at the end of cooking. It didn’t exactly curdle, but it was a weird texture. I preferred adding a dollop of yogurt on top of the dal right before serving.

From Nooschi


  • Canola oil
  • 1 small onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tsp. fresh ginger, minced
  • 4 tomatoes, chopped (including the seeds and juice)
  • 2/3 c. cilantro, finely chopped, separated
  • 3 bay leaves
  • 1 tsp. turmeric
  • 1 Tbsp. curry powder
  • Cayenne pepper, to taste
  • 1 c. red lentils (I couldn’t find red lentils, so I used brown lentils)
  • ~4 c. cauliflower florets from 1 medium head
  • 2 Tbsp. lowfat plain yogurt (see note above)
  • Salt and pepper, to taste


  • Saute the garlic, ginger, and onion in canola oil in a pot or large saute pan until the onions are translucent.
  • Add the tomatoes, 1/2 c. cilantro, the bay leaves, and all of the spices (including salt and pepper) into the pot, and cook until the tomatoes are crushed (~10 minutes).
  • Reduce the heat to simmer, then add the lentils to the tomatoes, and cook with the lid on for 20 minutes. At this point, I added ~1/2 c. water.
  • Add the cauliflower and cook with the lid on for 25 minutes, or until the cauliflower is tender. I added an additional 1/4 c. water with the cauliflower.
  • Adjust seasonings to taste, then top with the remaining cilantro and yogurt. Remove the bay leaves prior to serving.


Nacho Pinwheels

In addition to the jalapeno popper dip, these nacho pinwheels are another tasty Super Bowl snack that uses lots of Local Box produce! They’re totally addicting and super easy, making them a great addition to your menu for this Sunday.

Finely minced red onion, jalapeno, or cilantro would also be great additions!

From Pillsbury.com


  • 1 can crescent rolls
  • 4 oz. cream cheese, softened
  • 1-1/2 tsp. taco seasoning
  • 1/3 c. shredded Cheddar cheese
  • 1/4 c. fresh corn
  • 1/4 c. red or green bell pepper, minced
  • 2 green onions, minced
  • Salsa, for serving


  • Preheat oven to 350 degrees.
  • Unroll the crescent roll dough and divide each rectangle in half (so you should have 4 smaller rectangles). Press the perforations together.
  • In small bowl, mix the cream cheese and taco seasoning mix together, then stir in the cheddar cheese, corn, peppers and green onions.
  • Spread 2 tablespoons of the cream cheese mixture over each rectangle to within 1/4 inch of edges.
  • Starting with one short side, roll up each rectangle and press the edge to seal. Cut each roll into 6 slices with a serrated knife, then place each roll cut side down on a cookie sheet
  • Bake ~15 minutes or until the edges are golden brown. Serve warm with salsa.

Local Box Meal Plan: Jan. 25-29

Better late than never, right? We’re getting our Greenling box this afternoon (shoot, I forgot to put the empty box outside this morning!), and as always, it’s got some nice winter-y goodies for us.

This week, we’re getting broccoli, pac choi, baby collards, and turnips from My Father’s Farm; lettuce from Animal Farm; oranges from G&S Groves; cilantro and red spring onion from Acadian; tomatoes from Village Organics; and white button mushrooms from Kitchen Pride.

So I’m making:


  • Tuna salad on a bed of…salad?


Side Dish:

I’ll also make some fresh-squeezed OJ with waffles for Sunday breakfast.

Local Box Meal Plan: Jan. 4-8

We’re back in Texas and ready to get our local produce again! According to my new iPhone app called “What’s Fresh,” we can expect lots of citrus and greens — and Greenling didn’t let us down this week.

This week, we’re getting broccoli from either Acadian or My Father’s Farm; parsley and bok choy from My Father’s Farm; Mars oranges from Orange Blossom; grapefruit from G&S Groves; sweet potatoes, red potatoes, garlic, and green onions from Naegelin; oriental turnips, escarole, and red onion from Acadian; a late tomato; and crimini mushrooms from Kitchen Pride.

So I’m making:


  • Mushroom omelette with garlic and parsley potatoes


Side dishes:

If you’re at a loss for what to do with a big bunch of parsley (other than use it as a garnish, that is), you can make a fantastic dip by chopping it up with some chives or other herbs and mixing that with some ricotta cheese.

Barbecue Salads

We had friends over in the middle of the week a few weeks ago, and while I love seeing them, it’s hard entertaining during the week! To make it a bit easier, I prepped the salads and put the pork in the slow cooker in the morning, and finished the salads when I got home from work. (If you chop the potatoes ahead of time, make sure that you soak them in water so they don’t turn brown.) With a simple green salad (the lettuce also came from our Local Box), there was plenty of food and all were happy!

Red Onion and Yellow Bean Salad



  • 1 lb. yellow beans, washed and trimmed
  • 3/4 c. red onion, diced (about half of a large onion)
  • 3 Tbsp. rice wine vinegar
  • Salt and pepper, to taste


  • Steam the yellow beans in a steamer basket over a pot of salted boiling water for 7 minutes, or until the beans are tender, but al dente.
  • When the beans are still warm, toss with the onion, vinegar, and salt and pepper to taste.
  • Let sit for at least an hour before serving.

Herb Potato Salad



  • 1 lb. red potatoes, roughly chopped (I don’t peel them.)
  • 4 Tbsp. chopped herbs (I used dill, but chives, parsley, cilantro, or thyme would be great here, too.)
  • 3/4 c. red onion, diced (about half of a large onion)
  • 1/3 c. mayonnaise
  • 2 Tbsp. dijon mustard
  • 2 tsp. white wine vinegar
  • Juice of 1/2 lemon
  • Salt and pepper, to taste


  • Boil the potatoes in salted water for 10 minutes, until the potatoes are tender and can be pierced easily with a fork.
  • Drain the potatoes and toss them (while still warm) with the remaining ingredients. Adjust ingredients to taste, if necessary.
  • Serve at room temperature.

Local Box Meal Plan: Nov. 16-20

Happy Thanksgiving! I realize that I’m a week early, but we’re having some friends over for an early Thanksgiving on Sunday. Because it’s not the actual Thanksgiving day, I’m taking some liberties and veering from my family’s traditional Turkey Day menu (and let’s face it, who wants to have the same meal twice in one week?).

This week, we’re getting sweet potatoes, red onion, and collards or mustard greens from Naegelin, Eureka persimmons from Indian Hill (Texas A&M has a good breakdown of persimmon varieties grown in Texas here), Cameo apples from Top of Texas, pie pumpkin, green beans from Animal Farm, hot and sweet peppers from Green Gate Farm, escarole and Louisiana shallot-scallions from Acadian Family Farm, Bibb lettuce from Bella Verdi and herb from Pure Luck.

So I’m making:


Main course:

  • Herb-roasted turkey
  • Chestnut-apple stuffing (made with a red onion) served inside a roasted pumpkin – this only works if we get a pumpkin, not fennel. Here’s hoping for a pumpkin for the super cool presentatation!
  • Roasted sweet potatoes tossed with herbs
  • Roasted green beans
  • Sauteed greens with garlic
  • Louisiana shallot-scallion dinner rolls (based on this sweet dinner rolls recipe)

And because we still have to eat dinner on Saturday:

I’m also retrying hot pepper jelly with this recipe, since it didn’t work so well last time.

Are you changing up some of your Thanksgiving staples this year, or keeping it traditional?