Hi there! The Local Box meal plan is back after a little Thanksgiving-week hiatus. I hope you enjoyed the holiday and all the yummy traditions that come with it. Now that the leftover turkey and mashed potatoes are all gone, I’m cooking some lighter fare this week. Here’s what’s coming in the Local Box:
And here’s what I’m making with the bounty:
Meal One: More purple hull peas, eh, Greenling? I am getting tired of stewing these each week (my usual go-to recipe), so instead they’re going with jalapenos into a spicy Pea Salad! To sub purple hull peas for the canned peas in the recipe, cook the fresh peas in boiling water for about an hour before draining and cooling. Intead of the sprouts called for in the recipe, I will substitute shredded broccoli stem and chopped broccoli florets. Chopped Avocado would be good in the salad, too, if you end up getting that instead. On the side we’re having cornbread muffins with jalapenos and cheddar mixed in.
Meal Two: Every year when sunchokes come into season, I am surprised by these funny looking, nubby little veggies. I find eating them alone can upset my tummy, so I prefer to combine them with other root veggies like turnips or potatoes for bulk and cook very well before eating. This recipe for Turnip and Sunchoke casserole is similar in texture and taste to macaroni and cheese, and the leftovers are awesome. It’s pretty rich, so a nice salad of grapefruit segments and other fresh fruit I have on hand will help balance it out.
Meal Three: The bunch of mustard greens in the Local Box is HUGE. These spicy greens cook down quite a bit, but you could probably get at least one main dish and a side dish out of them. They’re not a favorite at my house, but my family does enjoy them with chickpeas and plenty of spice as in this recipe for Curried Mustard Greens and Chickpeas with Sweet Potatoes. Give it a shot, and if you like the greens, try them again as a side another night in this recipe for Sauteed Mustard Greens.
Poor dill got left out of the meal plan! Into some butter he goes, for easy baked potato toppers, or using later to saute some salmon. To make dill butter, just snip the dill into a bowl with a softened stick of butter. Mix to combine, and then portion out the butter into eight tablespoon servings. Freeze in a single layer, and then transfer the frozen butter pats to a sandwich bag for storage.