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Central Texas & Houston Local Box Recipes

Local Box November 24- November 26

Carrots w/Tops  – Fruitful Hill Farm
Sorrel* – My Father’s Farm
Yukina Spinach* – My Father’s Farm
Surprise Me item – Various Local Farms
Apples – Top of Texas Farm
Sweet Potatoes – Fruitful Hill Farm
Bibb Lettuce  – Bluebonnet Hydroponic Farms
Broccoli Greens* – The Home Grown Farm
Marrs Oranges  – G & S Grove
*Available only in this week’s Local Box!

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Power Greens: We welcome broccoli greens and yukina spinach to the Local Box this week. Broccoli leaves taste faintly of broccoli — earthy and mild. They can be steamed, sauteed on their own or with other greens such as collards, cabbage and kale.  Check out this clever recipe for broccoli greens:  broccoli leaf  kale chips.  Yukina spinach, more commonly known as yukina savoy, is an Asian green rich in flavor and nutrients. Yukina can be used both raw and cooked and is perfect for a stir-fry addition.

Pair the broccoli greens and yukina spinach together for a simple sautee of wilted greens. Don’t be afraid to add in other greens you may have around, they play well with others. And let’s be honest, Thanksgiving can tend to be a bit of a carb. overload, so get those greens in where you can!

Sorrel soup : You probably won’t find this green many places, but we love to broaden your greens horizon! Sorrel can have a sour lemony flavor when raw, which mellows considerably when cooked.  Try a Sorrel Soup. Great to have around for vegetarian guests in town for Thanksgiving . More sorrel recipe inspiration here.

Carrots: Brown-Sugared Carrots, sure to satisfy your sweet tooth, while loading  you up on beta-carotenes. Great  Turkey Day side! If sweet isn’t tickling your fancy try a Carrot & Apple Slaw or Barely-Cooked Carrots with Tahini, Lemon, Garlic, and Sumac Dressing.

Salad: The Bibb lettuce and Marrs oranges are screaming to be paired together for a beautiful fall salad.  Substitute Bibb lettuce for romaine lettuce which the recipe calls for, and use your fresh orange in place of the canned mandarins. Perfect recipe to use this week’s apples too. Don’t have all the ingredients listed? That’s fine, use what you’ve got! Add in other seasonal fruit like pomegranate or a crunchy nut like pecans.

Sweet Potatoes: Put those potatoes to use for a Thanksgiving side. Go non-traditional with a Quinoa, Sweet Potato, and dried Cranberry Stuffing. Or whip ‘em, whip ‘em good with Garlic Sweet Potato Mash.

More Local Box inspired recipes here!

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Meal Kits: A Busy Girl’s Best Friend

I love to cook. The kitchen is my soothing friend but sometime after a long day I don’t have the energy or brainpower to concoct a healthy dinner. That is where Greenling Meal Kits come into play. A convenient, all organic healthy dinner can be easy as 1,2, 3. Literally. With a few simple steps I can be vegging on the couch in 30 minutes or less with a hot meal. This week’s Vegetarian Meal Kit, Squash & Black Bean Tacos with Crunchy Avocado Salad saved my life last night.

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*glass of wine not included but encouraged.

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Find Meal Kits under Greenling Favorites here.

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Spicy Moroccan Eggs

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Ever since I discovered this Moroccan spice blend, I’ve been kind of obsessed. Who knew that combining cumin, paprika, garlic, olive oil, and tomato could taste so heavenly! And fennel goes beautifully with all of these!

slow cooker moroccan inspired garlic fennel sauce boiled eggs fennel

I’ve also been on an egg kick lately. It must be Spring and Easter eggs and all that… This recipe would be a great way to enjoy any leftover dyed Easter eggs you might have this week (only if they’ve been refrigerated, of course!)

slow cooker moroccan inspired garlic fennel sauce boiled eggs 2 eggs

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slow cooker moroccan inspired garlic fennel sauce boiled eggs slicing

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slow cooker moroccan inspired garlic fennel sauce boiled eggs served

Not to be bossy, but you really have to eat this dish WITH Fennel and Sweet Onion Relish! They go together –like two local peas in a pod.

Ingredients
1 small fennel bulb
1 garlic bulb, minced (yep, you heard me, an entire bulb!*)
1 T. ground cumin
1 T. paprika
1 t. black pepper
3 T. olive oil
1 6 oz. can tomato paste
4 c. water
2 t. salt
juice from one lemon
8 organic hard boiled eggs, peeled

Directions
1. Saute garlic and fennel in olive oil for 5 minutes or until fragrant.
2. Add paprika, cumin, and black pepper. Saute for just a minute.
3. Add tomato paste. Saute for 4-5 minutes, stirring constantly.
4. Transfer tomato paste mixture to a slow cooker and add water.
5. Cook on low for 8-10 hours.
6. Prepare the eggs for the sauce: Boil your eggs for 15 minutes, or get your pre-boiled eggs out of the fridge. Peel and make 3 slits in the sides of the egg. Cut just about halfway through the egg white to allow the eggs to absorb the delicious flavors of the sauce while it’s cooking.
7. 30-45 minutes before serving, add salt, fresh lemon juice, and your cut boiled eggs.
8. Serve over cooked rice or quinoa.

*Quickly peel an entire bulb of garlic:  first, separate the cloves and discard extra papery skin. Find two medium-sized metal bowls. Put the garlic cloves in one bowl, stick the other bowl one on top, and shake! After a few shakes the paper will fall away.

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Baked Portobello Fries with Chipotle Mayonnaise

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It’s FINALLY warm outside. FINALLY, right?

We Texans have waited long enough for patio season and now as March comes to a close, we can finally smell the limes squeezed for margaritas, hear the beer bottles colliding, and taste those yummy patio eats! We love a nice evening on our own patio and getting our heels and toes seated back into our dusty flipflops. There’s nothing like a couple of drinks paired with a snack as the sun sets on a Sunday evening.

One of our favorites are Baked Portobello fries with Chipotle Mayonnaise, which takes only about 15- 20 minutes to prepare. Say ‘Cheers’ to more sunshine!

Baked Portobello Fries with Chipotle Mayonnaise

Ingredients:

2 Portobello mushroom caps
1 egg, whisked
1/2 cup flour
1/2 cup breadcrumbs or panko breadcrumbs
1 garlic clove, minced
1 Tablespoon parsley, minced
1/4 teaspoon ground black pepper
salt to taste
4 Tablespoons Mayonnaise
1 Tablespoon minced chipotle peppers in adobo sauce (alternatively, use pinches of cayenne poweder, chili powder, and paprika)

Directions:

1. Using a damp cloth, clean the mushroom caps well.  Slice them into 1/4″ strips.
2.  Mix the breadcrumbs with the minced garlic, parsley, black pepper and a few pinches of salt.
3. Preheat the toaster oven or conventional oven to 425 degrees.  Meanwhile, arrange an assembly line with 3 plates.  Put Flour in the 1st one, whisked egg in the 2nd, and the breadcrumb mixture in the 3rd.  Coat each mushroom slice in the flour, then the egg mixture (allowing any excess egg to drip back into the egg plate), and then the breadcrumb mixture.  Lay the coated mushroom slice on a baking sheet.
4. Bake the portobello slices 5 minutes on each side. While the fries are baking, mix the mayonnaise with the chipotle pepper paste (or spices.)

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Garlic And Sesame Roasted Kohlrabi

garlic sesame roasted kohlrabi

Kohlrabi is so koohl!  Mildly flavored and crunchy, it’s delicious either raw or cooked. It has a flavor similar to cabbage. Like cabbage, it’s high in vitamin C so it’s a great veggie to eat during this cold and flu season.

Kohlrabi tastes delicious with the flavors of garlic and toasted sesame oil, although you almost can’t go wrong with this versatile little veggie. This tasty recipe took a whopping 10 minutes to prepare, and it smells heavenly while it’s roasting! I’ll serve this as a weeknight side, but it would also be a nice lunch over some sauteed greens or grains.

garlic sesame roasted kohlrabi bunch

garlic sesame roasted kohlrabi pan

Ingredients

1 bunch kohlrabi, washed, peeled and thinly sliced

1 garlic clove, peeled and very thinly sliced

2 t. rice vinegar (I use organic brown rice vinegar)

1 t. toasted sesame oil

1/8 t. salt

black pepper to taste

1/4 t. sesame seeds for garnish

 

Directions

1. Place sliced kohlrabi and garlic in a baking pan and toss with vinegar, oil, salt, and pepper.

2. Bake at 400 degrees for 20 minutes.

3. Garnish with sesame seeds before serving.

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Purple Hull Peas with Cilantro-Lime Dressing

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Purple Hull Peas with Cilantro-Lime Dressing

Happy New Year!!!!

So the “thing” to do on New Year’s Day is to eat black-eyed peas because they’re supposed to bring you good luck. Some of you might not be in a condition to cook today. You’re still trying to detox from last night.

No worries, I think 2014 will give you an extension through the end of the week and fortunately, Greenling has hand delivered some Purple Hull Peas (a very close cousin of the black-eyed pea) in your Local Box this week! Purple Hull Peas are high in fiber, protein, and folate, among many other gifts to your innards. If you’re New Year’s Resolution has anything to do with eating better, losing weight, and/or packing your lunch more, I’ve got the perfect quick recipe for you this week.

We’ve seen these fresh Purple Hull Peas a few times in 2013, but some people might still be scared of these fresh purple peas. Don’t be(an)! You’re comfortable with black beans, brown beans, green beans, white beans, why not purple?  Here at Greenling we are equal opportunity bean-ists, so won’t you join us?

Cheers to a great new year with local and organic foods to feed your healthy body!

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Isn’t she lovely already???

Purple Hull Peas with Cilantro-Lime Dressing

Ingredients:

3 cups shelled purple hull peas

8 cups water

1/4 cup olive oil

juice of 1-1/2 Persian limes (approx 3/8 cup)

1 garlic clove, minced

1 small jalapeno, minced (approx 1/2 Tablespoon)

1 small shallot, minced

1/2 cup loosely packed chopped cilantro

1/4 cup thinly sliced scallions

salt and pepper to taste

finely diced tomato OR red bell pepper for garnish

 

Directions:

1.  Bring to a boil 8 cups lightly salted water. Add shelled purple hull peas and cook uncovered on medium-low for about 40 mins, or until soft.  (You can cook them covered, but I lost my lid, so I won’t be able to tell you how long to cook them… oops!)

2.  In the meantime, whisk together all of the remaining ingredients, (except for the garnish) in a small bowl.

3.  After the peas are done cooking, let them drain and cool.

4.  Toss the cooked peas in the dressing and top with garnish.

This makes an excellent light lunch,  hearty dinner salad, or side dish! Plus the flavors get even better when left to sit in the fridge for a few hours or overnight. Enjoy!

 

 

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