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Slow Cooker Moroccan-Inspired Sauce with Boiled Eggs

slow cooker moroccan inspired garlic fennel sauce boiled eggs closeup

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

slow cooker moroccan inspired garlic fennel sauce boiled eggs slow cooker

slow cooker moroccan inspired garlic fennel sauce boiled eggs slicing

slow cooker moroccan inspired garlic fennel sauce boiled eggs slow cooker 2

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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Get Schooled on Real Food at WE Over Me Farm at Paul Quinn College

As grocers and very enthusiastic eaters, we believe wholeheartedly that all people should have access to agriculture that is both sustainably and locally grown.

The WE over Me Farm at Paul Quinn College is on the cutting edge of that idea, and is making great bounds in providing South Dallas with affordable, healthy and really real food. In an area with few supermarkets or places to buy fresh, organic produce, the WE over Me Farm is putting an end to the urban food desert.

The college converted their football field into two acres of farmland in 2010. The farm feeds students of the college in the cafeteria, as well as providing produce to local restaurants and people from the surrounding area. More than 4,500 pounds of food have been grown at the farm, and at least 10% of it donated to the local community.

If you’re a Local Box fan, you’ve likely tasted some of the bounty from WE over Me Farm – we’ve been lucky enough to get assorted herbs, turnips, and other root veggies from the farm throughout spring and early summer. We always look forward to receiving local goodness from WE over Me – often the college students who helped tend and harvest the food come along to help unload, and it also brightens our day to meet young people with passion for good food!

Aside from being used as an agriculture and biology lab, the farm is also utilized by the school’s social entrepreneurship curriculum and their marketing departments. Paul Quinn College’s diverse and all encompassing approach to both stewardship and education makes us so proud to be a part of their mission. We highly recommend visiting the farm and getting involved - click here to learn more.

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Buy a Melon, Give a Melon!

The mercury’s rising and the Fourth of July is almost here. That means it’s time to cool down with ripe, juicy melons! We’re beating the heat this summer with a Greenling Melon Festival. For the next few weeks, we’ll be sharing lots of melon ideas, melon farmer profiles, and hosting a “Show Us Your Melon Recipe!” contest. We’re also helping families in need  with a “Buy One, Give One,” sale on watermelons next week.

For every watermelon that we sell next week, we’ll donate another to the Capital Area Food Bank or the North Texas Food Bank. These local, organic watermelons will surely bring a smile (and lots of nutrition) to a family in need! Plus, we’re donating them to the Food Banks in time for the Fourth of July holiday. You don’t need to do anything unusual to take advantage of this special offer—simply add a watermelon to your grocery order and we’ll send one to the the Food Bank in your region. Kinda like TOMS shoes, but tastes way better! If you’re traveling next week but still want to help, you can add a $5 donation to the Capital Area Food Bank or North Texas Food Bank to your next grocery order.

The best part about getting a watermelon from Greenling (besides the Karmic boost) is that you won’t need to lug that beast home to your kitchen! Buying a melon at the grocery store can be a bust. It’s not true that lugging it around in your cart, to your car, and finally home actually makes it sweeter. And the first time it crushes that bread or bag of chips it becomes a bittersweet affair. But no longer because we’ve got big, burly men to carry these amazingly delicious boulders right to your door (and into your kitchen if you like).

We’ll be sharing lots of melon tidbits during the Festival. Join us in the melon mood with the organic cantaloupeswatermelonshoneydew melons, or galias – these beauties are big and sweet!

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