We’re back with a full Local Box meal plan after a Thanksgiving-week hiatus. I hope your holiday was delicious and relaxing. This week week I’m opting for lighter fare so my oven (and my belly) can recover from last week’s feast. Here’s what’s coming in the Local Box:
Here’s what’s cooking with the bounty:
Meal one: Those mushrooms are just begging to be stuffed! The mustard greens in the box will sub well for kale in this recipe for Kale Stuffed Mushrooms. Along with mushrooms, I’ll serve a big green citrus salad, using salad mix, tropicana lettuce, and oranges or grapefruit. Note that the mustard greens in this week’s box are big, so even if you use part of the bunch of greens in this meal, save the rest for the main dish in meal two.
Meal two: The turnip greens are going in a pot! Stewed winter greens are a favorite at my house, and this step-by-step recipe for Southern Greens is a good one to follow. The little turnips attached to those greens will bake right up into “turnip tots” for a side dish, along with sweet potatoes. Just cut the turnips and sweet potatoes into roughly the same-sized pieces, and follow this recipe for crispy turnip fries. Yum!
Meal three: It doesn’t get any easier (or healthier) than Crock Pot Chicken and Greens. Use the rest of the mustard greens and all of the broccoli greens in this recipe. Cinnamon baked pears make for an easy side.
All that’s left is that dill plant. I’ll probably pot it and see if I can get it to grow on my porch this winter. Dill doesn’t like cold weather much, so I’m hoping the shelter will protect it from this weekend’s cold front. If there’s no time to plant it, I’ll try drying it for later with these instructions.