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DFW Local Box: Recipes for Somebunny Special

Although not always predictable and allergy inducing, this spring weather gets me in the mood for entertaining (always centered around food). Will you be entertaining this season? If so let your seasonal produce inspire you to cook for somebunny berry special.


Meal one: I adore, no, I love, tostadas. They are like flat crunchy tacos that are less messy! What’s not to love? This week I will make some fresh and bright Avocado Grapefruit Tostadas.  If you are looking for something a little more basic try Black Bean Tostadas with Sweet Corn Guacamole. I will shred the romaine lettuce to throw on top and grated carrots as well.

Meal two: Instead of stewing the collard greens this week I am going to make Collard Wraps with a One Pot Black Bean & Quinoa Filling. The large collard leaves make for the perfect wrap and the best part is you can fill them with anything. Use any sandwich fillings you have around the house like your local sunflower greens or avocado. With the beet greens I am going to make a Beet Green Pesto to dip my wrap in!

Meal three: Let’s try this paleo Chorizo, Kale & Sweet Potato Hash recipe next. Whether you get baby kale or spinach both will work fine with this dish.  To go along with the hash I will also make Braised Spring Radishes.

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DFW Local Box: Butter up to Dinner

Butter up to dinner with buttercrunch salad mix this week! This tender and delicious lettuce is tasty in salads and a top notch treat.

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Meal one: Enjoy this weeks sweet spring onions with the sweet potatoes with in warm Sweet Potato, Spring Onion & Feta Salad. I will also use the kale for a simple Kale and Chicken Salad.

Meal two: Soup is always a great way to pack in the vegetables and even use produce that is near the end of it’s life. If you have never made Borscht, this weeks produce lends perfectly to this Cabbage & Beet Borscht packed with nutrients and your cabbage, celery, beets and baby carrots. Don’t even think about throwing away the leafy fronds from carrots, or the celery leaves! I’ll use them as a pretty and nutritious soup topper.

Meal three: I am going to try this Creamy Spinach Spaghetti with Roasted Tomatoes  recipe. Great way to incorporate this weeks spinach and avocado. I am going to use my favorite homemade dressing, spring onions, carrots, and celery leaves for a buttercrunch lettuce salad. This salad mix is so fabulous all you need is a little dressing, maybe some fresh fruit or nuts! Dress it how you like it.

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DFW Local Box: Fennely, Spring has Arrived!

Spring is ushering in some great weather and with that we are seeing some awesome spring fruit and vegetables coming in from area farms, including fennel! If you’re frond of celery, you’ll probably love fennel. The fennel we are getting from Gundermann Acres has a dense, crunchy bulb and plenty of leafy fronds, so you will be able to enjoy it in nearly any preparation!


Meal one: This weather reminds me of quintessential backyard summer eats like burgers and seasonal sides. With those flavors in mind I am going to make a Purple Hull Pea Salad with Bacon Vinaigrette.  I will also use the Italian salad mix for a Roasted Beets and Greens Salad with Spicy Orange Vinaigrette. To go with the sides let’s do a Smoky Sweet Potato Burger and top those babies off with local lettuce!

Meal two: A light KaleGrapefruit and Fennel Salad is perfect for this spring weather. Use the head of your fennel for this recipe and if you have extra salad green you can throw that in too.

Meal three: This weeks Chinese Leeks also go by the names Chinese chives or Garlic chives. For a quick meat less meal I will make Garlic Chives with Dried Tofu, a Chinese Vegetarian Stir-Fry. Or simply add the Chinese leeks to your favorite stir-fry recipe.


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DFW, Meet Your New Bestie: Sunflower Greens

Did you know Sunflower greens are a fantastic source of protein? Bright and crunchy, they almost remind me of a cross between iceberg lettuce and cucumbers, and these little greens are packed full of nutrients. Use your sunflower greens in salads, sandwiches, as soup toppers or they can even be juiced!



Meal one: I’m loving these portobello mushrooms this week! I will me making Spinach Stuffed Portobellos using the spinach. Feel free to dice up some parsley to top your mushrooms off. Remember to wipe clean your mushrooms (don’t rinse) because they absorb water! You can also pre- broil them to release some of the water to avoid soggy mushrooms while cooking.

Meal two: For lunch, I’ve been in a wrap phase! There is a wrap out there for veggies loves and carnivores alike. I am going to make California Veggies Wraps this week using the avocado and sunflower greens in place of alfalfa sprouts. I will also add leaves of the Tropicana lettuce in my wrap!

Meal three: I am going to use the baby kale and sweet potatoes in a frittata this week. Got some extra vegetables lying around? Add them in too, don’t want anyone in the kitchen feeling left out! Frittatas are very adaptable! Try this recipe Sweet Potato and Kale Frittata with Goat Cheese, great for weekend brunch or dinner.

Beverage: Do you drink enough H2O each day?  Give your water a boost with your Valencia oranges and Meyer lemons with this Citrus Infused Water recipe. You won’t believe how delicious it is!

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DFW Local Box: Spring Cleaning

Anyone feeling the need for a post Spring Break and St. Patrick’s Day detox? Spring cleaning isn’t only for your home, your body deserves it too! Let this weeks Local Box be your guide.


Meal one: Beets are a wonderful tonic for the liver and work to purify the blood, exactly what we all need after Spring Break right? Try this Creamy Pasta Bake with Beets & Smoked Ham perfect for the whole family. For a clean side salad I will make a variation on this Greenling recipe, Easy Kale-Citrus Salad. Local Box blogger Amee uses kale but I will use the salad mix along with this weeks grapefruit and oranges.

Meal two: Cook up those purple hull peas or lady cream peas and carrots and for Spicy Hoppin’ John Salad. This recipe calls for frozen black-eyed peas but we get fresh peas! Need a basic cooking guide? Check here.

Meal three: Simple and healthy is what I look for in recipes during the work week. I will use the sweet potato for an ole fashion Baked Sweet Potato. This recipe calls for swiss chard and avocado but the best part is you can top your potato with whatever you have in your fridge. I am going to add some of the spring onions to mine! Greens and beans are my personal favorite add-ons.

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DFW Local Box: Snack-spiration!

You probably have heard of March Madness but have you heard of Munch Madness? In the coming weeks, your favorite Greenling munchies will be pitted against each other in a snack bracket for the ages: MUNCH MADNESS! Each week on our Facebook page we’ll post a new Munch Madness bracket. It’s up to YOU to pick a favorite by either liking or commenting. We’ll put it the winning snack on super sale the following week– a slam dunk of savings!

This months Munch Madness has inspired me to include some fruit and vegetable based snack options with a few meal options! Snack on Greenlinger’s and don’t forget to vote for your Elite 8 on Facebook.


Snack one:  Stave off that snack attack with Garlic Dill Sweet Potato Wedges. What a perfect after school snack for the kids or weekend barbeque bites. Better yet it’s paleo friendly for my cavemen out there.

Snack two: Quesadillas are one of the first things I learned to cook. As a kid I kept it simple with beans and cheese but now I take it as an opportunity to stuff in a variety of greens and other vegetables. I will use the baby collard greens and spinach for these Collard Quesadillas, great for a healthy munch.

Snack three: Spend an afternoon making these Gluten-Free Orange Cranberry Oatmeal Muffins with your oranges and lemons and you will have a grab and go snack for the whole week.

Meal one: Whether you get cream peas or purple hull peas try this Southern Zipper Cream Pea Recipe. Re-heat a bowl of the peas the next day for a snack too! To keep the peas company I will make Garlic Rubbed Roasted Cabbage Steaks.

Meal two: How about a big salad with Tropicana Lettuce, microgreens and the avocado. This Salad with Roasted Brussel Sprouts and Avocado Vinaigrette even includes bacon!


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