Tag Archives | lettuce

Local Box Meal Plan: April 18-22

Here are some easy recipes that you  can serve at any holiday meals you might host this weekend.

Easter Egg Radish – Animal Farm
Red Beet Bunch – Acadian Family Farm
Kale – Texas Natural
Mushrooms – Kitchen Pride
Scapes – Green Gate Farms
Garlic – Fruitful Hill Farm
Mustard Greens OR Escarole – Tecolote Farm
Spring Mix – My Father’s Farm
Strawberries – Naegelin
Red Leaf Lettuce – Naegelin

[youtube=http://www.youtube.com/watch?v=espfbPjp0ak&w=448&h=252&hd=1]

Garlic scape and almond pesto – This would be good over fish, or pork, even.

Strawberry and beet tartare – This sounds so interesting! I’m thinking it makes a good spread for water crackers.

Radish tart – A good vegetarian brunch dish.

Fettucine with mustard greens and mushrooms – Escarole will work here if that’s what you get. This recipe makes a lot, so you’ll probably have to halve it because you won’t get enough mushrooms for the whole recipe.

Kale with caramelized onions and garlic – I like the addition of onions to the traditional sauteed kale.

As the lettuce we’re getting is a pretty tender kind (as opposed to tougher varieties like romaine), I’m just going to use it in salads. I’m working on digging up some other ways to use lettuce, but most of the more tender varieties just won’t stand up to cooking.

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Local Box Meal Plan: April 4-8

We’re getting lovely Easter egg radishes this week! Not only are they mildly flavored, the aptly-named radishes come in shades of red, pink, purple, and white. Here’s your entire list, video, and meal plan.

Pea Shoots – Acadian Family Farm
Green or Red Leaf Lettuce – Acadian Family Farm
Strawberries – Oak Hill Farm
Green Chard – Naegelin
Spring Onions – Gundermann Acres
Multicolored Beets – Animal Farm
Heirloom Garlic – Lund Produce
Romaine Lettuce – Tecolote
Easter Egg Radish – Animal Farm
Turnip Greens – Revolution Gardens

[youtube=http://www.youtube.com/watch?v=vl_3jOtwgHo&w=448&h=252&hd=1]

 

Braised radishes and spring onions – The original calls for icicle radishes, but just thickly slice the ones you get and cook until tender. Toss in some sliced spring onion bulbs to add flavor to this simple side dish.

Salads with roasted beets, pea shoots, romaine lettuce, toasted walnuts, and this strawberry vinaigrette – Just use regular balsamic vinaigrette if you can resist how tasty this dressing looks.

Fresh strawberry bread – I’m thinking I’m going to toast thick slices of this baby for breakfast. Yum.

Turnip greens and chard with green garlic – This recipe calls for prosciutto, which may be my favorite of the salted, cured meats. Leave it out if you’re anti-pork.

- Stephanie

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Two Local Box Salads

Salad with roasted beets, orange, cilantro, lettuce, and dandelion greens

 

The thermometer on my porch tells me that spring in Texas is over. The highs have  been in the 80s all week, and I have been compulsively checking the weather forecast for some sign that the Texas summer isn’t really starting yet. Today’s overcast skies and cool breezes give me hope. And did you know that some parts of the country had a blizzard this week? There must be hope for a spring snow day in Austin, right??

 

I probably won’t hold my breath. One good thing about this season-straddling weather is the simultaneous availability of local avocados, tomatoes, cilantro, citrus, beets, spring greens and winter greens. Having so many beautiful veggies together in my fridge a sign from above to make salad.

 

This week I created two new salad recipes that each come together in about 10 minutes, no cooking required. (Roast the beets ahead of time!) Each recipe makes an easy vegan main dish for two, or the perfect starter for a dinner party for 6.

 

The first recipe uses winter flavors of roasted beet, orange segments, and bitter greens for oomph. The second recipe is a classic guacamole salad, with cumin, cayenne and green garlic for heat since jalapenos aren’t in season yet. The inspiration for both salad dressings came from Elise Bauer’s Orange and Beet Salad Recipe. Her dressing base of olive oil and wine vinegar is genius in that she adds a little powdered mustard to help the dressing emulsify. I added some local ingredients–like Round Rock honey and cilantro from Naegelin farms– to her dressing recipe to enhance the flavors of the veggies and help them shine in each salad. I also opted for Texas pecans and dandelion greens in my version of the beet salad. You can’t beat the nutty pecan flavor against the pucker of bitter dandelion greens.

 

Salad of Roasted Beets, Oranges, Dandelion Greens
1 head red leaf lettuce, washed and torn into bite sized pieces
1 bunch dandelion greens, washed and torn into bite sized pieces
3 beets, roasted and skins removed, chopped (Do this ahead of time so they are cool!!)
2 navel oranges, peeled and segmented
1/4 cup pecan halves
Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
1/4 teaspoon paprika
2 tablespoons orange juice
1 tablespoon honey
salt and pepper to taste
Prepare all veggies and fruits and combine in a large bowl. Whiz the dressing ingredients together in a blender, or mix them together in a small jar. Pour the dressing over the salad and toss, serve immediately.

 

Salad of Avocado, Tomato, Cilantro and Green Onion
1 head green leaf lettuce, washed and torn into bite sized pieces
1 bunch cilantro, washed and chopped
1 bunch green onions, white part reserved, green parts chopped
1 bunch green garlic, white part reserved, green parts chopped
2 avocados, peeled with pits removed, chopped
3 tomatoes, cored and chopped
Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
white parts from one bunch green garlic
white parts from one bunch green onions
1/4 teaspoon dried mustard
1/4 teaspoon cumin
1/8 teaspoon cayenne
2 tablespoons orange juice
1 tablespoon honey
salt and pepper to taste
Prepare all veggies and combine in a large bowl, reserving the white stalks of the green garlic and green onions for use in the dressing. Combine stalks with remaining dressing ingredients in a blender and pulse until veggies are completely pureed and dressing emulsifies. Pour the dressing over the salad and toss, serve immediately.
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Local Box Meal Plan: March 14-18

Happy Last Average Frost Day in Central Texas! We continue our march toward spring with more slicing tomatoes this week, along with some tasty cool weather produce.

Slicing Tomatoes – Gundermann
Lettuce Heads – Fruitful Farm
Spinach – Naegelin Farm
Mustard Greens – Gundermann
Shallot Scallions – Lund Produce
Navel Oranges OR Grapefruit – G&S Grove
Bok Choy OR Green Cabbage OR Collard Greens – Naegelin Farm
Green Garlic – Texas Daily Harvest
Multicolored Carrots OR Beets – Animal Farm

[youtube=http://www.youtube.com/watch?v=jNWTDFKLnQ4]

Stuffed tomatoes – These are filled with a cheesy spinach mixture. I’ll add chopped shallot scallions or green garlic for more flavor.

Mustard greens with honey orange vinaigrette – Use grapefruit instead of oranges if you get them, and add sliced green garlic or shallot scallions.

Chicken lettuce wraps – If you’re looking for something to do with your lettuce besides make salad. You can leave out the carrots if you don’t get them, but I think it would be tasty to add some chopped collards, cabbage, or bok choy to the mix, whichever you get.

If you get beets, this honey-balsamic beet recipe looks awesome.

- Stephanie

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Local Box Meal Plan: March 7-11

Didn’t you love the strawberries last week? I feel like doing some baking this week, so I dug up a recipe for strawberry bread. Yum.

Slicing Tomatoes – Gundermann
Bibb Lettuce – Bluebonnet Hydroponic
Spring Onions – Gundermann
Green Kale – Gundermann
Strawberries – Gundermann
Navel Oranges OR Grapefruit – G&S Grove
Collard Greens – Gundermann
Kohlrabi OR Radish – My Father’s Farm
Multicolored Carrots – Animal Farm
Mushrooms – Kitchen Pride

[youtube=http://www.youtube.com/watch?v=oWn6MMhp6Z4]

Strawberry bread – Would be great toasted with some butter for breakfast.

Collard green slaw

Salads with Bibb lettuce, tomatoes, and roasted kohlrabi or radishes – Since I don’t know what we’re getting, I’m just planning to roast up either the kohlrabi or radishes and use in salads this week.

Smothered mushrooms and kale

I’m just going to eat the citrus as snacks this week.

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Local Box Meal Plan: Feb. 28-March 1

We’re getting a cute basil potted plant this week, but make sure to not plant it outside yet because basil hates cold and will blacken and die unprotected in these cold night temps we’ve been having. Just put it in a pot indoors till it warms up a little outside. Anyway, here’s this week’s list, video, and meal plan. What are you making with your Local Box ingredients? Post your ideas in the comments.

Slicing Tomatoes – Gundermann
Mixed Lettuce Heads – Bluebonnet Hydroponic
Green Onions – Green Gate Farm
Kale – Gundermann
Spinach OR Chard – Naegelin Farm OR Uncertain Farms
Navel Oranges – G&S Grove
Basil Potted Plant – My Father’s Farm
Green Cabbage – Gundermann
Turnips – Gundermann

[youtube=http://www.youtube.com/watch?v=YVuaTu2-ibc]

Burgers with chopped green onions and seasonings mixed in the meat, with lettuce and tomatoes

Kale chips – Sounds bizarre, but these are actually really good. Just be sure not to overbake, because blackened kale = inedible kale.

Pan-seared scallops with ginger-orange spinach – Holy yum. This recipe calls for both vodka and vermouth as part of the scallop marinade, but if you don’t have one or the other, I bet a dry white wine would be a great substitute. Also, if you get chard instead of spinach it’s fine to use it here. You may want to cook it for a few minutes longer than specified, or just know that it’s going to be a little chewier than spinach would be.

Roast pork with cabbage, apples, and turnips – I’m thinking there’s a way to adapt this for the crockpot if you want to do it on a weeknight. I never just throw meat into the crock, because I always get better results if I brown it first. So I would brown it in a hot skillet on all sides, then add it to the crock with the rest of the ingredients and cook for 8-10 hours on low. Oh, and cook the bacon and crumble it before you add it to the pot. Another benefit of the crockpot is that it won’t heat up your kitchen, which is nice as the weather warms up.

Stephanie

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