Saturday, May 28, 2011
Saturday, April 16, 2011
Thursday, April 7, 2011
Wednesday, April 6, 2011
Monday, April 4, 2011
Sunday, April 3, 2011
2 medium-sized leeks
1 tbsp olive oil, plus more for drizzling on leeks
ground black pepper
4 slices of bread
1 clove garlic
1 ½ tbsp prepared mustard*
2 tbsp butter, plus more for cooking the eggs
1 tbsp olive oil
Shredded mozerella cheese
Preheat oven to 350 degrees.
Trim the tops of the leeks and save for another recipe. Cut the leeks in half lengthwise and wash carefully to remove any dirt. Don't worry about how much water gets trapped in between the leaves as the water will help to cook them.
Put the leeks into an oven proof pan or casserole dish. You may have to do some additional trimming to make them fit, but you can save these bits for the croutons.
Arrange the leek halves into pairs and then drizzle them with olive oil and sprinkle with salt and pepper.
Cover the pan with aluminum foil and put into the oven for 15 minutes.
While the leeks are cooking, mince the garlic and roughly chop any of the leek trimmings you may want to use for the croutons.
Cut the bread into medium sized cubes.
In a large skillet over high heat, add the butter, 1 tablespoon of olive oil and the garlic, stirring constantly. When the garlic just begins to brown, add the leek trimmings if you are using them. Stir constantly to prevent burning. Once the leeks have become translucent, add the mustard. Stir until combined, and then add the bread cubes. Stir until combined and then spread out the bread mixture on a baking sheet. Bake at 350 degrees for about 15 minutes, stirring every 5 minutes or so to prevent burning.
After the leeks have been in the oven for 15 minutes, remove the aluminum foil and top the leek pairs with mozzarella cheese. Use as much or as little cheese as you want.
Put the leeks back into the oven for an additional 15 minutes.
Once the croutons are finished cooking, remove them from the oven once and set them aside to cool.
Once the leeks are finished cooking, remove them from the oven and set them aside.
Fry two eggs. Place each pair of leeks on a plate and top each with a fried egg. Arrange the croutons around the egg.
*You can use any kind of mustard you like for this. I happened to have some hot and spicy mustard on hand, so I used that.
Wednesday, March 30, 2011
Monday, March 28, 2011
This is a LARGE recipe, so go ahead and half (or quarter) it.
2 cups sliced beets
2 cups sliced celery root (it was still in our fridge from, like, a month ago, and still good. The original recipe called for a cup of potato and a cup of celery, so i thought this would work out well enough).
COOK (10 min or so - until tender) in about 8 cups veg broth. Drain and set aside - but keep the broth!
3 cups chopped onion - saute in 4 TBSP butter until translucent. I used leeks instead.
Add 2 tsp caraway seeds, some salt, 1 cup chopped carrots, and a cabbage (thoroughly chopped - about 5 cups)
Add the reserved broth and any additional water necessary to cover the vegetables. Cook about 15 minutes (medium heat) until the cabbage is tender.
2 1/2 TBSP honey
2 1/2 TBSP apple cider vinegar
1 tsp dill
black pepper to taste
beets and potato/celery root previously cooked.
Simmer everything together on very low heat for 20 minutes or so.
Serve with sour cream (or yogurt), and a sprinkle more dill.
When you eat it, the dark red turns into bright pink. Awesome!
Friday, March 25, 2011
Saturday, March 19, 2011
More rainy day goodness! I made this cornbread with the red corn meal we got in the last veggie box. I tweaked the recipe so that you can just dump in the whole 2 1/2 cup bag, although it does make quite a bit of corn bread, filling an 9 x 13 pan. If that seems like it may be more cornbread than you want at one time, the recipe can be cut in half. This sweet and buttery cornbread goes really well with the last recipe for white beans and spinach!
Sitting around on a rainy day trying to figure out what to do with the veggies from the veggie box. Here's a quick and hearty dish to warm you up on a cold day:
Wednesday, March 16, 2011
Yay green garlic! I love this stuff! I've been waiting for it to make another appearance in the veggie boxes so I could make it the star of a pasta sauce I've been dreaming up. And, since we got carrots AGAIN, I decided to chop up those tops and mix them into the meatballs. This is definitely not a "vegetable dish" but it's a nice way to use up some of the unconventional greens without resorting to making them disappear as just some more background noise while some other vegetables take center stage.
1 tbsp lemon juice
¼ cup butter
¼ cup olive oil
½ cup white wine
½ cup chicken or vegetable broth
½ tsp salt
1 lbs ground beef
½ cup bread crumbs
2 cloves garlic
1 medium sized bunch of carrot tops or parsley
1/8 tsp ground black pepper
2 tbsp olive oil
1/3 cup grated parmesan cheese
1/4 tsp salt
To make the meatballs, mince the garlic and the carrot tops. In a large skillet over high heat, add 2 tablespoons of olive oil. When the oil is hot, add the garlic and black pepper. Stir constantly. When the garlic just begins to brown, add the carrot tops. Stir constantly until the carrot tops are cooked through, about 5 minutes.
Combine all of the meatball ingredients in a large bowl and roll the mixture into small balls, using about 1 tablespoon of the mixture for each meatball.
Using the same skillet (there's no need to wash it) heat up the olive oil and the butter for the sauce over medium heat. When the oil is hot, fry the meatballs, turning them over as they brown. When the meatballs are cooked through, about five minutes, remove them from the oil and let them drain on a plate lined with a paper towel. You will need to fry the meatballs in batches.
While the meatballs are cooking, begin preparing 1 pound of spaghetti noodles according to the package directions. Season the water with salt, garlic powder and a bay leaf.
When the meatballs are cooked, reduce the heat to low and add the green garlic to the oil. Stir occasionally until the garlic has softened, about 10 minutes. Turn the heat up to high and add the remaining sauce ingredients except for the egg. Stir occasionally until the alcohol has cooked off, about 5 minutes, then turn off the heat.
When the sauce has stopped simmering, crack the egg into a medium bowl and beat it well. While continuing to beat the egg, slowly add about 1/2 cup of the sauce mixture and incorporate well. While stirring the sauce, add the egg mixture to the sauce and mix well. Don't worry if the sauce separates a little, once it's mixed with the spaghetti, no one will notice.
Add the meatballs to the sauce, and put them over very low heat. If it begins to simmer, turn the heat off.
Once the spaghetti is cooked, drain the water from the pot, and then add the sauce and meatballs. Cook everything over high heat for about 5 minutes, stirring constantly, then move the pot to a cool burner.
Tuesday, March 8, 2011
I've acquired several citrus fruits via the veggie boxes and a friendly neighborhood lemon tree. Needing a drink to bring to a potluck tomorrow, I decided to concoct an improvised honey punch from 3 lemons, 3 oranges and the big yellow fruit I'm going to assume is a pomelo.
Sunday, March 6, 2011
Clean and peel 2 pounds carrots. Cut carrots into 1 1/2 to 2 inch long pieces, further slice these into thin spears. Place carrots on a baking sheet and lightly coat with oil (canola, olive, walnut, coconut). Season the carrots with salt and pepper to taste and sprinkle with 2 teaspoons - 1 tablespoon of seasoning (thyme, herbes de provence, sweet basil, dill, italian blend, etc.) Finely dice 2 cloves of garlic or 1 small shallot or ¼ of medium onion. Sprinkle over carrots.
Bake in the oven for 10 to 15 minutes until carrots are softened but still maintain a bit of crunch.
Serve while hot or chill and serve later. Great as a side or atop salads of spinach, lettuce and/or grains.
1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
3 cups lettuce or arugula or baby spinach or other mixed salad greens
+ or - ¼ cup goat or feta cheese
optional: 1 cup cooked wheat or spelt berries or quinoa
Preheat oven to 400°F. Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
While beets are roasting, roast almonds on baking tray in toaster oven or lower shelf of oven for 6-10 minutes until just beginning to toast.Cool almonds & then slice into thin pieces.
Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Arrange salad greens (and cooked grain) in individual bowls, place dressed beets atop salad base, drizzle with any dressing remaining in bowl. Top with spoonful of goat cheese or feta. Sprinkle with almonds.
Monday, February 14, 2011
I also love BEETS. And I thought I hated them for most of my life. So I would like to share with you... how to love beets (or at least not to hate them).
#1 Cut them up and admire their beautiful colors! Look carefully at the beautiful intricacy of the chiogga beets!
#2 DON'T OVERCOOK THEM. I say 12 minutes at a low boil - and this is in small pieces. If you cut larger pieces cook them a LITTLE bit longer but not much.
Also you can put interesting things in the water to make it more like broth. Salt, for one, but bay leaves or a big slice of onion and some cabbage never hurt either.
Then eat them straight up, plain, admiring their beetiness, or
#3 make a salad!
This is a "hot salad" i.e. the greens are sauteed kale, but you can also make it cold with spinach or lettuce. The important part is (a) goat cheese, (b) balsamic vinegar, (c) strawberries. You can add whatever leftover salady things you want, like walnuts from last week's box, or green beans from Saturday's dinner, but be generous with the balsamic and the goat cheese. MMMMMM good - enjoy!
Tuesday, February 8, 2011
I used to make a dish with a delicious Italian vegetable called rapini. It's kind of like a cross between mustard greens and broccoli. Rapini has a short season and is sometimes difficult to find, but we did get mustard greens AND broccoli in our last veggie box. What better substitute for rapini?
1 lbs spaghetti or fettucini
1/2 lbs italian sausage
1 lbs rapini (Or 1/2 lbs mustard greens & 1/2 lbs broccoli)
1/3 cup olive oil
1 tsp salt
Prepare the spaghetti according to package directions. I like to season the water with salt, garlic powder and a bay leaf, but this is optional.
While you are waiting for the water to boil, you can prepare the other ingredients.
Roughly chop the mustard greens into 2-inch pieces and thinly slice the broccoli.
Sunday, January 30, 2011
DO NOT THROW AWAY THOSE CARROT TOPS!!!
After receiving carrots with their tops several times, I decided to research the edibility of carrot tops and was quite surprised to find out they were edible! No wonder they kept sending them with the tops on! Carrot tops are rich in protein, vitamins and minerals, especially potassium and can be used as substitutes in many places where you would use parsley. They do kind of have a "carroty" flavor, so you may want to do half parsley and half carrot tops.
Here's a fun way to use the whole vegetable in one go:
Carrots and Tops
6 carrots with tops
4 cloves garlic
2 tbsp olive oil
1/4 tsp salt, or to taste
Cut the carrot tops off the carrots and wash well. They tend to be quite dirty, especially near the base. Finely chop the garlic and carrot tops. Cut the carrots into 1-inch chunks. Heat the olive oil on high a large skillet. Add the garlic and stir constantly until the garlic just begins to brown. Add the carrot tops and the salt. Once the carrot tops have wilted, add the carrots and cook until just heated through, or longer if you like your carrots softer.
Friday, January 21, 2011
I used the butternut squash in the last box and the leeks in this week's box to make a pasta sauce. I wasn't sure how it would turn out, but I brought it to a potluck today and it got all eaten up, so I think it worked! This has a few more steps than a lot of the recipes I've been posting lately, but i think it's worth it.
Thursday, January 20, 2011
Tuesday, January 4, 2011
This recipe is kind of late, busy with the holidays and all. Luckily, potatoes are readily available at any time of the year, not just veggie boxes, so here we go! A friend from Guatemala taught me how to do this, so I'm not sure if it's actually a Guatemalan thing or if was just her family thing. This is probably one of the easiest recipes I will ever post on this blog, but it is just so tasty and satisfying, I had to include it. Bonus: there's only 4 ingredients, no measuring, and there is absolutely no fat in this AT ALL! Also, totally vegan. Usually when you think potatoes, you think butter and cream, but trust me, these taste so good you won't even miss the extra fat.