Tag Archives: shallots

Peach Walnut Bruschetta

peach walnut bruschetta with shallots

I love things that require only a few ingredients. As the heat continues, and continues to steal my energy away, the ability to throw a few things together in little time has saved many meals. I mean, I have pages scribbled with recipe ideas, posts half-drafted and lacking only the food to tie it up in a bow. But being in the kitchen for more than 15 minutes at a time? Please. Give me some bread and toppings and I’ll be a happy girl.

I was really excited to see shallots in the Local Box. I never had shallots until I was an adult, so whenever I see them at the grocery store they seem too extravagant to purchase. Now that my countertops are littered with shallots, I have plenty to experiment with. I’ve pulled together some of the last summer peaches that were kicking around my fruit drawer, a handful of crunchy walnuts, and softened shallots for a topping that celebrates summer while looking forward to the autumn ahead.

Peach Walnut Bruschetta

1 large peach
3 shallots
1 tablespoon olive oil
1/4 cup walnuts
Sliced French bread

Halve, de-pit, and peel peach. Cut into small chunks and put into a bowl.
Heat a small saucepan over medium. Add olive oil and heat through. Peel shallots and slice thinly, then add to the pan. Lower heat to medium-low, and let shallots cook until soft.
Chop or crumble walnuts by hand and add to the shallots, gently toasting until fragrant. Remove from heat and stir mixture into peaches. Let sit for a moment while you toast the bread.
Top each slice of bread with a generous scoop.

Local Box Meal Plan: March 21-25

This week’s box includes a rare batch of dandelion greens. They have a slightly bitter flavor, sort of like chicory, and are quite nutritionally dense. I’m including several ways to prepare them below.

Slicing Tomatoes – Gundermann
Shallots – Acadian Family Farm
Cilantro – Naegelin OR My Father’s Farm
Dandelion Greens – Gundermann
Carrots – Orange Blossom
Kale – Texas Natural
Spinach – Naegelin
Navel Oranges – G&S Grove
Red Radish – West Austin Roots
Avocados – G&S Grove

Sauteed dandelion greens – This is a simple, Italian-style way to prep the greens. If you want more options, this link has several recipes featuring dandelion greens, from the simple to the more exotic (squid and greens, anyone?).

Guacamole – It’s the dip of the gods, I tell you. I usually just eyeball it and mash up some avocado with jalapenos, chopped tomatoes, cilantro, onions, garlic, lime juice, salt, and pepper, but I’m linking to a good, basic recipe if you need more guidance. Since we’re getting shallots this week, I’ll use those instead of regular onions.

Carrot-radish salad – This recipe makes a ton, so you’ll have to cut down the recipe appropriately. Also, it calls for a lime vinaigrette, but use the juice from one of your navel oranges instead.

Winter pasta – Use a combo of spinach or kale. This recipe comes together quickly with the help of a food processor. If you don’t have one, just puree everything in the blender.

– Stephanie

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

Local Box Meal Plan: Dec. 20-24

Merry (almost) Christmas! Our box is a bit festive this week with the addition of some rainbow-hued radishes and carrots and some red and green peppers. Here’s the full list and video.

Red and Green Peppers – Juan Farms
Broccoli – My Father’s Farm
Red Leaf Lettuce – Acadian
Rainbow Carrots – Acadian
Fuji Apples – Apple Country
Tangerines – Orange Blossom
Butternut Squash – Gundermann
Cilantro – My Father’s Farm
Holiday Radishes – My Father’s Farm
Green Garlic or Shallots – Green Gate

I dug up some fancy-ish dishes you can proudly serve at any family gatherings you’re attending this week.

Apple-avocado salad with tangerine dressing – Add some sliced holiday radishes. If you still have your avocados from last week, this is a great way to use them; if not, just leave them out. I’m not sure why the author calls for mandarin oranges instead of tangerines to make the tangerine dressing, but instead of trying to figure out her logic I’d just use your tangerines instead. Finally, your red-leaf lettuce can stand in for the bagged salad mix.

Spiced carrot and butternut squash soup – Would make a great first course. This comes from a British newspaper, so use an online conversion site (this one’s my favorite) to convert the metric units to imperial ones. Use your smaller rainbow carrots in place of two large ones, and use chopped green garlic (the white parts) instead of garlic cloves. It’ll have a lighter, but still garlicky, taste.

Bell pepper and broccoli pasta sauce – Sounds like a festive mix of colors, with the green broccoli and bell peppers alongside the red peppers. The recipe calls for all red peppers, but your green ones will be great. You can also use chopped green garlic in place of the regular garlic called for here.

Local Box Meal Plan, Turkey Day Edition

This week, I’m giving you a bunch of recipes that will make fantastic Thanksgiving sides. Enjoy, and have a great holiday!

Fuji or Cameo Apples – Apple Country
Butternut or Pumpkin Squash- Gundermann Farms
Daikon Radishes – My Father’s Farm
Red Russion Kale – Acadian
Crimini Mushrooms – Kitchen Pride
Salad Mix – My Father’s Farm
Louisiana Shallots – Acadian
Sweet Potatoes – Naegelin
Arugula – Acadian

The list:

Kale and olive oil mashed potatoes – The recipe says to use fried shallots as garnish, but I’d just chop your shallots and add them to the step where you sautee the kale.

Roasted butternut squash and apple salad – I’m taking a few liberties with this recipe, but running with the general idea. Instead of endive, use your salad greens. And instead of slicing the apples into matchstick-sized strips (that sounds like a lot of work), I’ll just cut it into chunks. Serve the roasted squash and the rest of the ingredients over a bed of salad greens.

Sweet pickled daikon radishes

Warm mushroom salad with Parmesan and arugula – You can buy prepared demi-glace at Whole Foods. In lieu of that, my suggestion is to simmer 1/2 cup of beef broth until it reduces down to 1/4 cup. It’s not exactly the same, but it’ll thicken and provide more flavor than plain beef broth.

Vanilla mashed sweet potatoes – I know I already gave you a mashed potato recipe above, but this one is so different from the first that you can certainly serve both. Think of it as an alternative to sweet potato casserole.

Creamy Summer Squash Soup

This soup is creamy and rich, and pretty easy to prepare on a busy weeknight.  The best part is, it uses a lot of zucchini without tasting like zucchini, a real plus if you’re trying to use up a whole lot of squash! I adapted it from Heidi Swanson’s spinach and zucchini soup recipe, published on her wonderful blog, 101Cookbooks. I replaced the spinach in Heidi’s recipe with peppery arugula, which is plentiful in Central Texas this time of year.

The secret to this soup’s creamy texture is the pureed potatoes in the broth.  I recently bought an inexpensive immersion blender (under $20!), which pureed the soup right in the pot and made preparation a breeze.  I definitely recommend adding this handy gadget to your holiday wish list if you don’t have one already!

Creamy Summer Squash Soup (serves 6)
1 tablespoon olive oil
2 cloves garlic, chopped
1 bunch shallots, white parts only, chopped
2 cups chopped potatoes (2 medium potatoes)
2 cups chopped summer squash (1 giant squash or 2 medium squash)
4 cups low sodium vegetable stock
3 cups chopped arugula (1 big bunch)
1 lime
1/4 teaspoon salt
1/2 tablespoon pepper
Sour cream, yogurt, or olive oil to garnish

Chop all the vegetables.  If you’re using an immersion blender, be sure the vegetable pieces are less than 1/2 inch so they’ll purée easily later.  Heat olive oil over medium high heat in a large soup pot.  Add shallots and garlic and sauté until onions are translucent. Stir in the potatoes and zucchini, then pour in the vegetable stock.  Bring to a boil and cook for about 15 minutes, until potatoes are soft.  Stir in arugula and turn off heat.  Puree with an immersion or conventional blender until soup is smooth.  Squeeze juice from half the lime into the soup and stir.  Taste and season with salt and pepper.  I liked lots of pepper in this soup!  Serve soup; garnish with lime wedges, a dollop of sour cream or yogurt or a little olive oil, and more cracked pepper to taste.

We loved this soup as a side dish, and ate it for dinner tonight with beer braised bratwurst and onions.  A big bowl of soup and half a bratwurst made for a hearty, comforting meal for each of us.

Local Box Meal Plan: Nov. 1-5

We’re going to start putting the Local Box videos here to accompany the meal plans. Hopefully it’ll help you to have the video in the same place as the meal plan in case you have a question about what an ingredient looks like.

We can’t embed Facebook videos here, but here’s the link to this week’s video. If you don’t feel like watching, here’s the list of ingredients:

Granny Smith or Cameo Apples – Apple Country (or turnips)
Summer Squash- Naegelin
Green Beans – Animal Farm
Baby Arugula – Montesino
Cucumbers – Acadian
Green Shallots – Acadian
Bell Peppers – Acadian
Okra – Bradshaw
Marrs Oranges – G&S Groves
Spanish Black Radish – My Father’s Farm

So, I’m making:

Korean radish salad – Use your green shallots in place of the scallions here. This recipe’s at the bottom of a page full of Spanish black radish recipes, many of which look tasty. I also want to try the remoulade and the radish, carrot, and fennel salad with pecorino cheese.

Ginger beer cocktail – Marrs oranges often have seeds, so use a strainer when you’re squeezing the juice out of them. Leave out the apple if you get turnips this week.

Okra and green beans – This recipe looks tasty, but I’m also intrigued by the “Turn this recipe into a puzzle!” link. It literally turns the recipe into a puzzle – specifically, a word search.

Veggie pizza – Sauteed diced squash, bell peppers, and any other veggies you want until they’re tender. Spread red or white sauce on a pre-made pizza crust, and top with veggies, arugula, (and meat, if you want) and cheese. Bake until the crust is browned and the cheese is bubbly.