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Eat Away Melon-choly with This Weeks Local Box!

Q: Why do watermelons have fancy weddings? A: Because they cantaloupe. Enjoy a juicy cantaloupe this week straight from Reeves Farm Farm to you, packed with extra TLC. 

Week29--DFW-500

Meal one: Looking for a nutritious meal in under 30 minutes? Frittatas. Use this weeks leeks and summer squash for a breakfast, lunch or dinner Leek, Zucchini & Cheese Frittata. A  PurslanePeach and Onion Salad would round out the frittata for a perfect brunch!

Meal two: Potato skins can be more than just an appetizer at a sports bar. Try Loaded Red Potato Skins with your red potatoes. Potato skins are easily customizable to suit your whole crowd too. Check out some other potato skin-spirations! I will also make a Middle Eastern Cucumber, Tomato Salad for a low calorie veggie side packed with healthful parsley.

Meal three: I am going to go savory with the cantaloupe and make Blackened Catfish with Cantaloupe Salsa. This fish and salsa will pair well with Purple Hull Peas with Cilantro Lime Dressing recipe from Greenling blogger Amee.

 

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99 Problems, but a Peach Ain’t One!

If you’ve been a frequent flyer of the Local Box the past few weeks, you’ve been lucky to experience a local peach or two from Larken Farms. Ken and Laura Jo Halverson, the heroes at Larken Farms, have been growing peaches and other stone fruit on their Waxahachie farm for years. With more than 25 varieties of peaches and nearly 7,000 trees in their orchards, they’re experts at producing peaches without chemical fertilizers and pesticides. We choose Larken Farms peaches over other local growers because of the Halverson’s commitment to sustainable practices. And remember peach season can be mighty fickle, so get ‘em while you can! We think if you miss out on these juicy, sweet local gems, it would just would be the pits! 

Week28-DFW-500

Meal one: Rapini greens are packed with nutrients so don’t let those go to waste! I will prepare Sauteed RapiniFingerling Potatoes with Dipping Aioli and Sauteed Corn and Sweet Onion for a veggie-centric dinner.

Meal two: With this weeks okra I am going to make a Classic Southern Okra and Tomato recipe. To sop up the great stewed sauce I am going to make toast with an avocado spread.

Meal three: Let’s pair this weeks peaches and cucumber for a Peach and Cucumber Salad. This salad would pair perfectly with skirt steak! If that suits your fancy try Dry-Rubbed Skirt Steak with Peach Cucumber Salad.

 

 

 

 

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DFW Local Box: Okrajoyed for July

The USA may have been eliminated from the World Cup but at least we still have the Fourth of July to be okrajoyed about!

Week27-DFW-500

Meal one: To celebrate the arrival of okra I will make a salad of Roasted Potatoes and Okra. This one included this weeks local sweet corn as well.

Meal two: Fire up the grill this weekend and try Grilled Pork Chops with Spicy Peaches and Mint. For dessert, instead of a traditional Fourth of July pie, I will make Blackberry Mini Scones.

Meal three: Cool off with a Raw Summer Squash and Cucumber Salad. This salad will keep you and your kitchen cool. With the Indian cucumbers I will make another refreshing salad with yogurt and mint, Indian Cucumber Salad. For a little crunch try Crispy Bakes Parmesan Green Bean Fries. These look FANTASTIC and like a great little snack for entertaining.

 

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DFW Local Box: Summer Days

Summer is officially here! Picnics? Check. Lake days? Check. Working for the weekend? Check. The Local Box will fuel you with nutrients for all those summer activities.

Week26-DFW-500

 

Meal one: With a few modifications this Quinoa Salad  will be a delight to enjoy this week. Use the  peaches in place of mango, chives in place of parsley, and top it off with fresh sweet corn right off the cob. This would be good over a bed of greens and with Cilantro Lime Dressing you can make from home using this weeks jalapenos.

Meal two: I am trying to become a better baker so this week I will practice with a  Blackberry Citrus Bread  or this gluten free Lemon Lavender Blackberry Bread recipe. Either recipe makes for a great snack or breakfast on the go.

Meal three: Soups aren’t always the most appealing during hot summer days but I find the warm comfort food can still be great especially when you take them for lunch the next day and your office building is sub-arctic. Use the mixed squash, carrots, slicing tomatoes, and Egyptian spinach for a Seven Vegetable Minestrone Soup.

 

 

 

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DFW Local Box: Feel The Beet of The World

USA, USA, USA! The World Cup is in full swing and with that comes a sense that the whole world is connected by these games. With big sporting events like the World Cup comes gatherings and with gathering comes food!

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Meal one: Use the World Cup games (USA plays again Sunday) as an excuse to gather a group of friends and lure them in with snacks like White Bean-Green Garlic Dip. I will use the summer squash to make chips and slice the cucumbers up for dippers as well.

Meal two: Pizza is always a good party food. Even if it is just your family gathering for a game try Swiss Chard, Caramelized Onion and Ricotta Pizza. You can use your beet greens or chard greens and walla walla onions here. This pizza includes a homemade dough recipe. Props to doing everything from scratch but shortcuts are okay too. We are human and busy, so if you don’t have time to make your own dough you can always use your favorite organic pizza crust.

Meal three: With the World Cup in Brazil it might be fun to tap into their culture. How about we try a Brazilian Potato Salad. With the potatoes I will make a Peach & Escarole Salad.

Meal four: After all that cheering you are going to need a beverage. Use the plums and blackberries for a Plum Blackberry Cocktail. Use the rest of your blackberries and basil for a  Grilled Fontina+Blackberry Basil Smash Sandwich.

 

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DFW Local Box: Plum Delicious

Green Plums are a rare summer treat! These fruits are firm in texture and sour in taste. You can use them as a substitute for rhubarb in recipes (they pair beautifully with strawberries when cooked and sweetened). Their most common use is as a snack! Simply cut up, dip in salt, and enjoy.

Week24-DFW-500

Meal one: Ditch your regular breakfast for something new this week. To power up I am going to make Scrambled Tofu with Collards and Turmeric.  Roll it up in a tortilla and try adding a little crunch by thinly slicing a radish on top. Another great breakfast option for this week could be Peach and Blackberry Muffins. A sweet contrast to your scramble!

Meal two: Pear-shaped chayote (pronounced chi-YO-tee) squash have a mild, zucchini-like taste but a firmer texture than summer squash. Perfect for stuffing, I am going to make Stuffed Chayote Squash with a filling of ground chicken, tomatoes, cheese and spices.  I will also use the summer squash, remaining tomatoes and fresh oregano for Sauteed Squash.

Meal three: Let’s use this weeks cucumber and radish bunch for a refreshing Salad. Follow that up with a light and delicious Tilapia with Green Beans.

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