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Local Box Holiday Meal Plan

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Local Box December 22-24

Apples
Watermelon Radish
Broccoli
Lettuce
Baby Spinach
Red Mustard Greens
Kumquats
Avocado
Sorrel
Beka Santoh

*Due to the sometimes fickle nature of Texas farming, the Local Box is subject to change throughout the week. Thanks for understanding. 

Happy Chanukah, Merry Christmas, and Happy Holidays from everyone here at Greenling to you and your family! This week’s Local Box meal plan post is all about the holiday menu (Christmas Eve, Christmas morning, and that big family dinner of course). I’ve put together a few dishes I hope bring back fond Christmas memories for your family and bring everyone ’round the kitchen table. Enjoy!

Christmas morning: Do you remember the feeling of sheer joy you got waking up Christmas morning as a kid? Harassing mom and dad till you dragged them out of bed. With all the tissue paper a’flying and wrapping paper a’ripping on Christmas morning, there’s gotta be some coffee for the adults and a quick and easy breakfast for the kids. Although you might have a Christmas morning breakfast tradition already, I suggest trying Scrambled Eggs with Mustard Greens on Toast, using the mustard greens from the Local Box and local eggs from Greenling, for something a little different. Or include it as a brunch appetizer, because Christmas day is just as much an eat-a-thon as Thanksgiving, right?  Red mustard greens are pretty much just like green mustard greens, except they have a pretty red hue to them. You can mellow the flavor by blanching them in salted boiling water for a minute or two, draining, and then using. Or, sauté them without blanching first for a sharper, but still mellowed, flavor. Longer cooking leads to an increasingly mellow flavor.

Christmas dinner: Fall and winter harvests in Texas yield vegetables that can be the star of many a beautiful, so don’t fret if you haven’t started planning your Christmas feast. For our main feature, I am going to make Apple Cider Baked Chicken, using the apples from Top of Texas. Take a quick peek at that recipe and you”ll have no doubt it’s the right decision for your Christmas dinner, too. Don’t forget the sides, of course. Sides are my favorite. I try them all on my first plate then go back for favorites.

Never discredit the sides: Holiday side dishes hold the utmost importance in my eyes (okay, sorry, I’ll shut up about side dishes now!). I’ll use this week’s baby spinach and sorrel for a Quinoa Spinach Mac ‘n Cheese. This recipe calls for two bunches of spinach but sorrel will serve as an excellent substitute for a second bunch.  With this week’s local broccoli, I’m going simple but understated this humbly-titled recipe “Seriously, The Best Broccoli of Your Life“. Verdicts out on the world title, but with fresh lemon and Parmesan, it’s pretty safe to say it will do the broccoli justice. If you scoff at that recipe because it just ain’t cheesey enough, I suggest you try this decadent Broccoli and Gruyère Gratin.

Christmas Lunch or Dinner Salad: The pink watermelon radishes and green avocados will make for quite a merry Watermelon Radish Salad with Avocado Viniagrette. You can go super-green and use this week’s Beka Santoh for the Romaine lettuce. Beka Santoh, a leafy green, has a very mild and delicate flavor and therefore it is often used in salads, sandwiches, and burgers. Don’t be scared off by it’s funky name. It’s packed full of vitamins and has a mild flavor.

A Christmas Eve Cake: With all those cookies Santa eats on Christmas Eve, let’s give him a cake he won’t forget. I’m going to leave the fat jolly fellow a slice of Kumquat Upside-Down Cake. It’s a fun and colorful cake perfect to share with friends and family on Christmas Eve, too (don’t let ‘Santa’ have all the fun). Kumquats are a popular Asian fruit and their name roughly translate to “gold orange” in China. And: because of their bright colored skin and unique shape, kumquats will make an excellent addition to the centerpiece at our holiday table on Christmas day.

That about wraps it up. But who am I kidding? I’ll definitely be eating more than this this week. Let me know what’s on your Christmas menu!

 

Happy Holidays!

 

 

 

 

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Christmas Morning: Texas Style

Yay it’s Christmas time and everyone I love is in town! Oh no… Cousin Jane had gone vegetarian, Crazy Uncle Bob is demanding something with a southwest flair while in Texas and Grandma Lucy doesn’t trust anything that comes out of a box. Vegan Migas is my best bet in wrangling all their appetites. Greenling has provides organic, vegan ingredients for this popular Tex-Mex breakfat that literally takes 12 minutes to make.

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90% of Greenling packaging is biodegradable or compostable.

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Local corn tortillas.

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Freshly cut Poblano peppers.

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Don’t be scared off if tofu is not in your weekly repetour. Tofu serves as a blank canvas that will soak up all the flavors and spices you cook it with. By the time this recipe is complete the tofu will be full of flavor from the cooked onions, minced garlic, Poblano peppers and Mexican seasoning.

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Don’t be scared of the nutritional yeast it a great source of vitamin B12 and used frequently in vegan cooking.

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Vegan Migas Meal Kit available from the Greenling Prep Kitchen
Houston
Central Texas 

Bon appetite, yall!

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Greenling Thai Noodle Bowl

Family, friends, holiday parties, making lists and checking them twice, untangling Christmas lights, and hanging the stockings with care….oh it’s a great time of year. But it can get a little stressful with so much going on!  I keep grounded with a few extra yoga classes and refueling with healthy and organic grub.

The Classic and Vegetarian Meal Kits rotating weekly help keep me on track. This weeks treat… Thai Noodle Bowl! With crispy vegetables and al dente (gluten-free) noodles mingling with house-made Thai dressing, it’s like hosting a dance party for your taste buds!

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How beautiful is that?! AND your kitchen won’t be a hot mess after cooking. This only takes one pot and one large bowl. Win win win.

Meal Kits here.

 

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Local Box Recipes: December 15 – 20

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Local Box December 15-20

Tangerines
Cauliflower
Live Dill Plant
Assorted Radish Bunch
Persimmons
Red Potatoes
Arugula or Lettuce
Green Tomatoes
Cilantro
Green Garlic
Grapefruit

*Due to the sometimes fickle nature of Texas farming, the Local Box is subject to change throughout the week. Thanks for understanding. 

It’s the Holiday Edition: this week’s meal plan post contains recipe inspiration with a holiday party perspective. Here are a few festive ways to make the most of your Local Box produce this week.

A cocktail: Whether you’re hosting a big holiday party or just having a few friends over, special holiday cocktails are always a good idea. During the holidays I elevate my cocktail game with a little wintry flair. While a flute of champagne or glass of red wine is nice, I suggest Camille’s Pomegranate Punch, garnished with this week’s tangerines, grapefruit and persimmons. What’s better than boozy fruit?! So simple, beautiful and delicious.

An appetizer: The best party food is bite size, because you’ve got to be able to hold that cocktail, right? Loaded Smashed Red Potatoes is the perfect party app or pre-dinner treat. Everyone loves potatoes.

A party pleaser: Let’s talk about crostinis. They’re the ultimate hors d’oeurves. They never get old and are so darn versatile. Use this week’s live dill plant, green garlic and radishes as the stars of this great Ricotta Crostinis recipe.  Honestly Yum does a great job of showing just how creative you can get with these tasty bites (check out her blog in depth later!). You can also use this week’s radishes for a rich and savory Radish Butter Recipe.

Classic dinner with a spin: I will refuel between holiday parties with a Healthy Fettuccine Alfredo. The creamy sauce base can be made using this week’s cauliflower. In fact, cauliflower has turned into quite little chameleon in the vegetable world. You can use it for pizza crust, or even make cauliflower “rice”.

For the host or hostess: When someone is kind enough to open their home for a holiday party, I like to say thank you with food. With this week’s persimmons I will bake Persimmon Bread to take to my in-laws for dinner. The little things really do matter.

A pie: While apple and pecan pies are swell, surprise your family and friends with a savory Fried Green Tomato Pie. Yes, fried green tomato pie… prepare to be a hero.  The tangy flavor of fried green tomatoes wrapped in a flaky, butter pie crust. No one will miss dessert, trust me.

A salad: The holidays lend to carb overloading and sugar comas. To balance out the holiday diet I will make a Mixed Lettuce with Grapefruit, Goat Cheese and Black Pepper salad. I just learned a new way of cutting grapefruit, too– check it out here.

Check out more Local Box inspired recipes on Pinterest. We’re constantly pinning away, trying to find the best and most creative ways to reinvent the #local menu. Lettuce know what you think!

 

Happy Holidays :)

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Keeping Sunday Simple with Portobello Bulgogi

My Sunday’s tend to go one of two ways. Either super productive, running errands, and getting organized or binge watching the latest season of Homeland. The best Sunday’s are a blend of both. It’s all about finding balance, right? Whatever is on the docket, convenient and healthy meals are a must.  The weekend can quickly turn into a slippery slope of fast food nation (how many greasy breakfast tacos did I eat??) but not with Greenling Meal Kits around. I’m keeping Sunday simple with this week’s Vegetarian Meal Kit: Portobello Bulgogi. The Greenling prep kitchen has done it again, creating a vegan version of this Korean favorite, with hearty local Portobello mushrooms and tasty house-made marinade.

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Foolproof, pre-portioned, step-by-step dinner.

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Local, organic Portobello mushrooms.

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Locally made vegan kimchi.

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Organic tamari, organic brown sugar, organic sesame oil, organic minced garlic, organic minced ginger, and organic red pepper flakes make up the house-made bulgogi marinade.

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Bye mushrooms! Have fun marinating in the fridge.

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Nothing left to change. The Prep kitchen makes life simple including everything you need, down to a pack of organic sesame seeds.

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Ta-da. It’s really that simple to have a local and organic dinner. What are you making for dinner this week?

Meal Kits here.

 

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Local Box Recipes: December 8-13

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Local Box December 8-13

Brussels Sprout Greens
“Super Blend” of Microgreens
Chinese Celery OR Italian Parsley
Tangerines
Persimmons
Marrs Orange
Yukon Potatoes
Lettuce, assorted
Butternut Squash
New Mexico Peppers
Rainbow Carrots
Cilantro

Wholesome Dinner, or a New Take on Brunch: While I’m sure you’ve eaten your fair share of Brussels sprouts in your lifetime, have you tried their often-ignored sibling, Brussels sprout greens? Brussels sprout greens have a mild taste and behave like other members of their species–kale and collard greens, for example– when cooked. I can’t wait to get home and cook these babies up. The hard part will be deciding on a recipe! I’ve narrowed it down to either Sauteed Brussels Sprout Greens with Bacon and White Beans for an easy lunch, or Brussels Sprout Leaves with Cheesy Polenta and Fried Eggs for Sunday brunch.

Date Night Dinner: To accompany the greens for dinner one night, I will make  Mandarin Roasted Rainbow Carrots. I’ll use the Marrs oranges (don’t be put off by their surprising yellow color! They’re grown locally and are still sugary sweet on the inside!) from this week’s Local Box in place of the mandarins in this recipe. Talk about a beauty of a meal! Okay, I admit it– I’m just really excited about photographing this and sending it straight to Instagram.

Easy Dinner tonight, Quick lunch tomorrow: ‘Tis the season of soup! The pictures of this Harvest Vegetable Soup alone will make you feel warm and cozy inside. Throw your butternut squash and rainbow carrots into this hearty winter warmer. You can even add Chinese celery or Italian parsley as a garnish to this one! Best of all, you can take it with you to work for several days.

Healthy Sandwiches or Salads: Who doesn’t love a good chicken salad? I’ll elevate this classic using the New Mexico Peppers in this week’s box and make Hatch Chile Chicken Salad. New Mexico peppers fall under the same umbrella as Hatch chiles and will work smashingly in this recipe. First, check out this tutorial,  Roasting peppers over gas flame. Add the stems or leaves of the Chinese celery for an extra crunch and sharp bite, and diced cilantro to compliment that southwest flavor palette. If you’re going to opt for a sandwich, toast up some fresh-baked local bread, pile on the chicken salad, load on some microgreens, lettuce, and any of your other favorite condiments (try sriracha if you dare!) Or go gluten free and scoop chicken salad onto a bad of this week’s assorted lettuce.

Indian Dinner Night: With this week’s Yukon potatoes and cilantro I’ll spice up my kitchen with a Curried Ground Turkey with Potatoes recipe.  For a vegetarian option, try Curried Potatoes with Chickpeas. They both look amazing and packed full of flavor.

Healthy Breakfast: With all this talk about lunch and dinner, I almost forgot about breakfast, the most important meal of the day. I can’t ignore the juicy Texas citrus in this week’s box, so I’ll make a snappy, healthy Persimmon and Tangerine Smoothie with Vanilla, Ginger and Turmeric.

Dessert: The above smoothies will also make for a great dessert treat. I’m going to use the leftover smoothie from the blender, blend with coconut milk and freeze until I get an ice-cream like consistency. Can’t wait!

 

I hope you enjoy these ideas for 7 healthy meals that focused on eating fresh, non-GMO local ingredients. Did you make these recipes or something different? We’d love to hear from you! Lettuce know :)

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