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The Box Meal Plan

Every market day, we seek out recipes to make it easy for you to use all the items in the box. We recommend looking through previous posts if you don't like this week's recipes.
Posted 1/27/2012 2:15pm by Bill Pastellak.

 

Strawberry & Lemon Curd Trifle

(This recipe takes a few steps, but it's worth it. I recommend buying good pound cake instead of making it. I've baked for years and have yet to make a decent pound cake. Plus, it takes forever.)

 

Quick Pickled Cabbage


(The cabbage heads this week are HUGE, so unless you are a cabbage fanatic, you'll have a hard time using it all up. This is a nice and easy quick pickle recipe that is perfect as a snack or a side dish.)
 
 Moroccan Beet Salad

(Beet salads can't be beat, 'nuff said. Let this dish sit in the fridge over night for the best flavor.)

 

 Blood Orange Vinaigrette
(I would quadruple this recipe so that you have some leftover. For best flavor, let sit overnight (or during the day) to allow the flavors to blend.)

 

Posted 1/13/2012 10:31am by Bill Pastellak.

Glad to see parsley from the Vintage Garden Farm in the box this week. By far one of the most underrated ingredients, parsley is a great ingredient which can change the entire flavor of a dish. Plus, it's a superfood! Also, try the mixed citrus curd. There is no better time of the year for citrus than right now. Oh, and Borscht is in this week's box meal plan again. It's great for these chilly winter nights and tastes even better the second day.

 Sweet Potato & Carrot Latkes
(I fry in Coconut Oil (not virgin) because it holds up to light frying much better than canola.)
 
Mixed Citrus Curd
(Use equal parts blood orange and meyer lemons to make up the 1/3c of juice and tablespoon of zest.)
 

 Cream of Spinach Mushroom Soup 

 

Borscht

(I followed this recipe exactly and it came out perfectly. Feel free to use and fatty, bony, or grisly cuts of meet for the bone shank. All that will break down in the long, slow cooking process)

Posted 1/10/2012 1:02pm by Bill Pastellak.

Big thanks to everyone who gave us recipes. We know there are some good home cooks out there, so we wanted to make sure we got your recipe ideas as well. Also, from here on out I'll be including a gluten-free recipe each week for those folks who are gluten sensitive/intolerant.

 

(Use a pre-baked pie shell to save on time or make your own crust if you'll be making this on a day off)  

 

Swiss Chard with Garbanzo Beans and Fresh Tomatoes  

 

African Bean Sweet Potato Soup (Gluten-Free)

Posted 1/3/2012 8:58pm by Bill Pastellak.

 

First box of the new year! It's a good one too, with all the winter staples plus the first blood oranges of the year. And what would be the fun of a new year without a resolution? This year I'm making mine fun and attainable: cooking more international dishes. A recent trip to Cafe Abyssinia (you should go, it's amazing) made me realize all the wonderful flavors I'm missing out on from the lesser known cuisines of the world, so it's my plan to do one meal a week from an unfamiliar cuisine

Ethiopian Cabbage Dish (Atakilt)

Braised Beets

Cajun Rice Risotto

Roasted Broccoli

Marinated Tomatoes Teruel
(I have personally never tried this one, but it sounds like a interesting way to get some more flavor in those winter tomatoes)

Posted 12/20/2011 9:07am by Bill Pastellak.
 

Roasted Cauliflower

Swiss Chard & Cheddar Quiche

Pine Bark Recipe
(This one is decadent, but it is a family favorite. We use dark chocolate and sprinkle chopped almonds on top.)

Make Ahead Breakfast Casserole
(I've had this every Christmas morning since I can remember. It's great because you make it the night before and toss it in the oven Christmas morning while you're opening presents!)

Posted 12/18/2011 12:34pm by Bill Pastellak.

 

-Sweet, cauliflower is in the box. I've waited alllll year for this. My favorite veg ever. For my Sunday dinner, I will be making a Curried Cauliflower Soup. The recipe is good, but take note of these changes which will take your soup to another level. First, add a half teaspoon of coriander when you add spices. Coriander complements cumin perfectly and adds some brightness to the soup. Also, peel a granny smith apple and saute it with the onion. The apple adds another layer of flavor plus some acidity to the soup.

-Cherry tomatoes are in the box for the first time during the summer. Typically, you don't get cherry tomatoes this time of year, but Covey Rise Farms up in Husser has managed to extend their growing season thanks to our mild late fall. This recipe for Cherry Tomato & Lemon Salad would typically be too acidic for my taste buds, but the milder Meyer Lemons in the box make this a nice salad alternative to your typical green salad.

-This is the third I've posted the recipe for Coconut-Flavored Sweet Potatoes on the box meal plan and it won't be the last. It's plenty healthy, filling, and easy to make and will remain in my rotation of recipes as long as sweet potatoes are in the box. Make sure to add a good bit of salt to this recipe, as it is need to bring out the full flavor of the spices in this dish.

Posted 12/10/2011 10:44am by Bill Pastellak.

 

-Cabbage is finally in the box! Yes! Why so excited? Well, I'm half-Polish and had a grandmother who could cook a cabbage a thousand ways, all of which tasted delicious. My two favorite dishes are Haluski & Halupki. Haluski is basically just cabbage, onions, and noodles, but its one of those comfort foods this is great for these cold nights. I add a half-pound of kielbasa (or any smoked sausage) to spice it up a little. Halupki (or pigs in a blanket as my nanna used to call them) are another great comfort food and my personal favorite.

-It's the time of year for soup, so I've have been trying to find a soup recipe for every winter veggie that we get in. This week I'm working on tatsoi. This recipe Hanoi Noodle Soup with Chicken, Baby Tatsoi, and Bok Choyhas a bunch of southeast asian flavors and is a welcome change from the mirepoix based soups I've been making for the past month.

-I was in the checkout line at Whole Foods last night and I couldn't help but take a look at the little jar of goodies they keep right by the register. Normally they have overpriced bite sized chocolates, but this time they caught my attention....chocolate covered orange slices. For only 37 cents, how could I NOT buy it? Anyways, it was delicious and I realized they would be super easy to make at home so here's a recipe for candied oranges. To finish, wait until oranges cool and dip them in melted dark chocolate. Set on parchment until they harden.

 

Posted 12/7/2011 9:38am by Bill Pastellak.

-Another week and another box with turnips. What to do, what to do....I (unfortunately) am all outta recipe ideas for turnips. Thankfully, our facebook fans are not. Mia Calamia posted the idea of Turnip Fries with parmesan and black pepper. The recipe is just for the fries, so make sure to toss the finished fries in grated parmesan with a half teaspoon or so of fresh ground pepper. She made the suggestion of finishing them with truffle oil to get super fancy.

-Shiitakes have been in the box for as long as I can remember. I've made them in all sorts of dishes, but I've pretty much posted all those recipe already, so I'm going to the source to see what they do with their shrooms. Check out the recipe page for shiitakes by Mississippi Natural Products. They stop in at the market every Friday to drop off a few cases to make sure you have the freshest mushrooms possible.

-There are three types of citrus in the box this week, so why not do something that combines all three? This recipe for Mixed Citrus Salad with Feta & Mint is a nice easy dish that works well as an alternative to your typical lettuce & mixed greens salad.

Posted 12/3/2011 10:16am by Bill Pastellak.

-Last Saturday I went with some friends from out of town to Ancora. There they had a delicious dish of pickled beets, blue cheese, pistachios, and strawberries. Sounds crazy, but man was it good. Anyways, it got me thinking about all the beets in the box how how I could make some pickled beets at home. This recipe for Quick Pickled Beets is easy as pie and does not require the complicated canning process which can deter many from making pickles.

-Ever since I started working at the market & farm I've been hearing about how good Baked Kale Chips are, but I've never actually taken the time to make them. Fortunately, I have some kale in the fridge that's a little long in the tooth, (plus I don't have any Zapp's) so I figured why not give em a try to see if they can satisfy my salty, crunchy snack fix.

-Turnips? No thanks. I think they are watery, flavorless, and I just plain don't like them. But they are in the box, so I must find SOMETHING to do with them. Fortunately, in my cooking classes for Hollygrove kids, I realized the best thing to do with veggies is disguise them so you don't even know your eating them. I figured why not try this little trick on myself? This recipe for Turnip Gratin uses all the flavors and textures of delicious potato gratin so I don't even realize I'm eating turnips. Almost.

 

 

 

Posted 11/21/2011 3:08pm by Bill Pastellak.

So this week we're not doing the regular box meal plan, but rather giving you an arrangement of thanksgiving dishes you can make with your local produce. There are some items not from the box, but its Thanksgiving so we think its okay to to mix in some non-local produce.

Cranberry Satsuma Relish

Lemon Glazed Sweet Potatoes 

 

Stuffed Winter Squash

 

Lemon Curd Pie  

 

Butternut Squash Soup 

Sage & Honey Cornbread

Gratin of Greens

 

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