8301 Olive St New Orleans, LA 70118 Google Map 504-483-7037
Banner
banner

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 3/20/2012 12:46pm by Bill Pastellak.

 

Rotmos

-Sooooo....rutabagas are in the box this week. I've never even seen one, much less cooked with one so I was stumped when it came to a recipe. Apparently rutabagas are pretty popular in Scandinavian countries, so I found a recipe for rotmos (basically a root vegetable mash) as easy way to use up this week's rutabagas.

 Sweet Potato Pecan Pie

-Sweet potatoes and pecans in the same box? This one is a no brainer. I highly recommend using frozen pie shells for this recipe. They're not quite as good as homemade, but they make this dessert doable on a weekday night.

Chocolate Covered Strawberries

-Seems like every pastry/dessert shop has these on there shelf, but there is no need to buy them when you can make them at home for a fraction of the price. This recipe will give you 15-20 chocolate covered strawberries for no more than $6 or $7.I also find setting them on parchment paper (instead of a wire rack) is a better option and makes for no clean-up.

Roasted Tilapia with Orange-Parsley Salsa

-This one knocks out the rice, parsley, and oranges in this week's box. Tilapia is solid, affordable whitefish and is abundantly available fresh at any grocery store.

 

Posted 3/19/2012 8:25am by Bill Pastellak.


 Rice Cranberry Pecan Salad 

-This dish is often made with wild rice, but works equally well with the popcorn rice in the box. It also makes use of the zest (the best part) from the organic valencia oranges. The cooking time and amount of water will be reduced due to the popcorn rice. Add 2 cups instead of 2 1/3 or the rice will be mushy.

 Quick Pickled Beets

-Quick pickling (which is basically just a long marinade) produces pickles just as good as any canned products. Due to the acidity of the vinegar, this will hold (covered) in your refrigerator for two weeks. If you don't have the spices, pick them up from the bulk spice section at Whole Foods or the NOLA Food Coop rather than buying the expensive (and stale) jarred spices.

Chocolate Covered Strawberries


-
Seems like every pastry/dessert shop has these on there shelf, but there is no need to buy them when you can make them at home for a fraction of the price. This recipe will give you 15-20 chocolate covered strawberries for no more than $6 or $7.I also find setting them on parchment paper (instead of a wire rack) is a better option and makes for no clean-up.

 Snow Pea & Sesame Saute

-This recipe is a perfect side dish for any Asian cuisine dinner. For a stronger sesame flavor, saute with sesame oil. I also recommend dissolving a quarter teaspoon of cornstarch in  a tablespoon of water and add with the soy sauce and honey. This will give the sauce a little thicker texture that sticks to the snow peas. 

 

Posted 3/12/2012 9:04pm by Bill Pastellak.


Rice Pudding 

-Rice pudding is about as easy as a dessert gets. As with most simple dishes, it requires using all high quality ingredients. Use the popcorn rice and milk from Ryal's dairy for an all local dessert.

Stuffed Tomatoes

-Tomatoes are never out of season here thanks to the hydroponic tomato farm in La Rose, La. This dish is a taste of summer and makes the most out of the meaty textured beefsteak tomato.

Sauteed Chard with Raisins & Pine Nuts

-
This recipe is SOOO good and at the same time really easy to make. Chard has grown to become my favorite winter vegetable due in part to recipes such as this. Add a little balsamic vinegar to give the dish some acidity.

 Snow Pea & Sesame Saute

 

-This recipe is a perfect side dish for any Asian cuisine dinner. For a stronger sesame flavor, saute with sesame oil. I also recommend dissolving a quarter teaspoon of cornstarch in  a tablespoon of water and add with the soy sauce and honey. This will give the sauce a little thicker texture that sticks to the snow peas. 

Posted 3/12/2012 7:59am by Bill Pastellak.


Roasted Kohlrabi  

-Kohlrabi: the name actually means "cabbage-turnip", but this veggie tastes like a mix of turnips, cabbage, and cauliflower combined. The texture is akin to broccoli stalks, so this veggie benefits greatly from roasting by caramelizing the natural sugars and softening up the texture.

 Leeks with Anchovy Butter

-People either love or hate anchovies, so this recipe isn't for everyone. We've got beautiful organic leeks in the box this week, so I wanted to highlight them. This simple dish has few ingredients, so make sure to buy high quality anchovies and use good, unsalted butter.

Strawberry Agua Fresca

-
Water, Fruit, little bit of sugar...it doesn't get easier. Kids (and adults) will love this refreshing cold fruit drink. Feel free to use lemons or oranges for this recipe.

 Snow Pea & Sesame Saute

-This recipe is a perfect side dish for any Asian cuisine dinner. For a stronger sesame flavor, saute with sesame oil. I also recommend dissolving a quarter teaspoon of cornstarch in  a tablespoon of water and add with the soy sauce and honey. This will give the sauce a little thicker texture that sticks to the snow peas. 

Posted 3/9/2012 7:18am by Bill Pastellak.


Sweet Potato & Kale Soup with Coconut Milk & Curry

-In my opinion, soups are the best way to make use of the box ingredients. This recipe makes use of the kale (or chard) plus sweet potatoes. As with most soups, this dish makes for great leftover lunches.

Strawberries With Reduced Balsamic And Black Pepper

-The simple salad brings out the best of the strawberries. Serve as salad course or, alternatively, as a dessert over some good vanilla ice cream.

Quick Orange Pickled Beets

-
Many people avoid pickling because of the complicated canning process. This recipes eliminates the need for canning and utilizes the great combo of beets and oranges. I guarantee it will be gone long before it goes bad.

Roasted Turnips with Maple & Cardamom

 

-This is a wildcard recipe, so cook at your own risk.

Posted 2/27/2012 8:51pm by Bill Pastellak.
 
Strawberry Scones

-Scones are surprisingly easy to make and, when made at home, don't have to be saccharine sweet like those found at coffee shops. Add a teaspoon of lemon zest to the dough for an even better scone.

Caldo Verde

-This Portuguese soup is a regular in my dinner rotation. Andouille sausage is a great substitute for chorizo. Feel free to use either kale or collards (or both!) for this recipe.

Grapefruit Curd 

-When people think curd, they think lemons. In reality, curd can be made out of any citrus. Try this grapefruit curd for a unique flavored curd that is great on toast, bagels, or by itself.
 

 

-This dish isn't anything fancy, but it is a great side dish and works doubly as a great leftover lunch.

Posted 2/17/2012 10:14am by Bill Pastellak.

 

Chef Phillip Lopez, Co-Owner & Executive Chef of ROOT

 

About a year and a half ago, Hollygrove Market & Farm made the push to start supplying local restaurants with fresh, local produce. Since then, the support of restaurants has become a critical part of the market and farm and ensuring our long term sustainability. In recognition of their support, we like to highlight some of our biggest supporters and learn more about how local produce plays a role in their restaurant. In our first of (hopefully) many chef & restaurant spotlights, we talk with co-owner & Executive Chef Phillip Lopez of ROOT. 

lopez
Chef Phillip Lopez
(Photo Courtesy of ROOT

Chef Phillip Lopez, originally from New Orleans, is the son of an Army family and spent his childhood living in Germany, France, Spain, Austria, Holland, and Puerto Rico. Following graduation from high school, Phillip began his culinary career in Virginia Beach, VA before landing a job in New Orleans with Chef John Besh. Being displaced to Washington, DC following Hurricane Katrina gave Phillip the opportunity to train under Chef Michel Richard, the highly celebrated culinarian behind Citronelle. Returning to New Orleans several months later, Phillip again joined Besh and eventually worked at five of his restaurants, including Restaurant August and American Sector at the World War II Museum.

 I had heard from our restaurant sales manager, Mike Fabianski, that Chef Lopez was interested in working with Hollygrove even before ROOT opened in November of last year. As someone who has quickly become one of our biggest supporters since then, I had to ask why buying local was so important to him personally. "Growing up in a food environment and working in restaurants all my life, I thought it kind of strange that chefs would go out of their way to make sure the customer knew they went out to the farmers market to buy their produce, but I always thought "Isn't that what you're supposed to do?". It's a chef job every day to source out the best ingredients, the freshest ingredients and you only do that from a local standpoint. I think no matter what part of the country you're in, it's your responsibility to source out the freshest ingredients possible", says Lopez.

 Local produce is sure to be incorporated into all dishes at Root regardless of the time of year, but I wanted to know what his favorite items are to cook with during the winter growing season. "All the citrus...Meyer lemons, blood oranges, grapefruits...and radishes. I will eat a bushel of radishes myself", says Lopez.

 And if you think those blood oranges and Meyer lemons only make an appearance in the salad course, never to be heard from again, you got another thing coming. Chef Lopez isn't one to toss some local veggies into a salad and call it a day.

"The biggest thing about the produce we bring in is that we are not only utilizing it one aspect, we have to find four or five different ways to incorporate it into a menu....The beet greens go to stewed greens, the stalks go to make swizzle

list of produce
This ever-changing list of produce sits front and center in ROOT's kitchen. Chef Lopez is dedicated to educating all of his staff about the farm  from which the produce came.

sticks, and the beetroot gets used in salads and desserts", says Lopez.

 In a restaurant where the dishes are meant to be playful and creative, it's nice to know Chef Lopez maintains a sense of frugality with the produce he purchases. "Especially in this economy, when prices are running high it only makes sense. For the farmers on their end, it costs money to make the product and for us it costs money to bring it in and make it. I think it helps us all in the long run. By using the produce to full potential, it ensures I can keep buying it and keep experimenting", says Lopez.

 When Chef Lopez isn't at his restaurant (which isn't much considering his 16-20 hour work day), he prefers to keep it simple. One pot dishes with whatever is in the fridge and potlucks with his wife and friends are the norm instead of the carefully crafted cuisine at his restaurant. And while his food at home may vary drastically from his restaurant, one thing remains key whenever he is cooking, "Whether you are in the restaurant or at home it doesn't matter what you do, as long as you cook from the heart and feel good about, the food is going to come out good in the end."

 All the local produce in the world doesn't mean anything if the food doesn't come out good, but judging by the reviews on Yelp, that's not something ROOT has to worry about. ROOT is open Monday through Friday for lunch & dinner and Saturday for dinner only. To learn more about ROOT and to check out their menu, click here.

 Before I left, I had to make sure to get a recipe on radishes since it's the one thing that I am completely lost on and one which Chef Lopez can't get enough of.

 

Posted 2/14/2012 12:45pm by Bill Pastellak.

 

Strawberry Meyer Lemon Cocktail

-Parade season is upon us, but unfortunately citrus season is just about done. Make sure to make the most of out of it with this cocktail recipe that utilizes the delicious combo of lemons and strawberries.

-These unlikely partners make for a quick saute that can be served over brown jasmine rice for a vegetarian dinner.


Braised Beets & Carrots in Orange Juice

-Beets & carrots are two of my favorite root vegetables and the go particularly well with fresh orange juice. Adjust this recipe by adding a bunch of carrots and use the carrot tops (similar to parsley) instead of the rosemary.

Citrus Pickled Turnips with Gin and Juniper Berries

-This is wildcard recipe I found thanks to some flavor combos recommended by The Flavor Bible.  My guess is this will be the most delicious pickle ever or an epic failure. You'll never know if don't try....

Posted 2/10/2012 9:14am by Bill Pastellak.


Blaukraut

-I made this recipe a few weeks back with some braised pork and man was it good. The German flavor combinations were completely different than the French & Asian cuisines I typically make and were a welcome surprise to my taste buds.

-Unless you want to pick up an extra bunch of turnips, I would recommend halving all the ingredients other than the turnips. Otherwise, you won't even be able to taste the turnips in the dish.

Colcannon Soup with Kale

-This is one of my favorite recipes for the winter and the recent string of cold days gives me an excuse to make it. You can also use half head of cabbage instead of kale if you prefer.

Citrus Pickled Turnips with Gin and Juniper Berries

-This is wildcard recipe I found thanks to some flavor combos recommended by The Flavor Bible.  My guess is this will be the most delicious pickle ever or an epic failure. You'll never know if don't try....

 

Posted 2/7/2012 9:59am by Bill Pastellak.

 -Unless you want to pick up an extra bunch of turnips, I would recommend halving all the ingredients other than the turnips. Otherwise, you won't even be able to taste the turnips in the dish.


 Borscht 

-If you haven't made borscht yet, you're missing out. This rustic eastern European dish uses the simplest of ingredients, but has flavor that is matched by few homemade dishes I've eaten this year. This soup/stew is even better after sitting in the fridge for a day.

 Arugula Pecan Pesto

-This is great alternative to basil-pine nut pesto and takes advantage of our new supply of local pecans from Inglewood Farm in Alexandria, LA.

 

What's In the Box?March 27th, 2015

  About the Weekly Local Produce Box -For $25, customers can purchase a share of local produce from our network of farmers in Louisiana & southern Mississippi. The produce in the box is a mix

The Box Meal Plan: March 24th through March 26thMarch 23rd, 2015

If you're getting the Box this week or have been trying to figure out what to do with already frozen berries, a Blueberry Syrup is a surprisingly easy option that goes on pancakes, regular cakes, oatm

The Box Meal Plan: March 21st through March 23rdMarch 20th, 2015

We love fruit salsa with savory bites, so this Strawberry and Red Onion Salsa is a great spring option. We recommend adding some fresh jalapenos to the mix for a little kick! The salsa is great to sna