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 10/31/2011 4:31pm by Bill Pastellak.

The past month I have gone through a ton of recipes trying to figure out fresh ideas for the box items. Today I'll be sharing some of my favorite recipes and changes I found made them just a bit better than the original. 

 

-Long have I neglected the mushrooms in the box. Outside of using sautéed mushrooms to top a steak, I am clueless as to what to do with them. Fortunately, The Flavor Bible (my favorite book) informed me that the cremini mushrooms in the box this week go well with arugula (in the box) and goat cheese. Who would have thought? I'm not sold yet, but I'll definitely be trying out this recipe for Cremini Mushroom Pasta with Arugula & Goat Cheese for my Sunday dinner.

  

*Don't use spaghetti in this recipe. Rather, use a a tubular macaroni like penne or elbows. Plus, thin the goat cheese with a little cream or milk prior to mixing with pasta to make it easier to mix all the ingredients together.

 

-Without a doubt, the first thing I'll be making is an arugula-citrus salad. My two favorite items of early fall in one dish? You betcha. Feel free to substitute the almonds for pecans if you wanna keep it local as possible.

 

*Make sure to add a dash of salt to this salad to bring out all the flavors

 

-Spinach is back for the fall & winter and I want to make y'all aware of a delicious flavor combo: spinach, feta, & cumin. These seemingly random items come together to make a delicious flavor that is more than the sum of the parts. This recipe for Open faced Spinach and Feta Borek is all the delicious goodness of spanakopita without the hard work of putting together lasagna. Squirt a little lemon juice on top of this dish to balance out the saltiness of the feta and the earthiness of the spinach.

  

-It's the first week ever we have broccoli rabe in the box, so I spent some time looking for a good recipe that will do justice to this relatively unknown bitter green. Broccoli rabe looks like tiny heads of broccoli, but the flavor more closely resembles that of a mustard green with a bit more bitterness. I'm a fan of the bitterness though, as it stands up strong to the starchiness of ingredients like pasta and potatoes. You can also turn this recipe for Sauteed Broccoli Rabe & Potatoes into a Sunday brunch frittata by pouring beaten eggs over the finished dish and tossing it in the oven for a few minutes. If not, it's a perfect combo of starches & vegetables that make for a delicious side dish for a weekday dinner. 

 

*Add a 1/2 lb. of mild or hot italian sausage to this skillet dish to make a delicious hash  

 

Posted 10/28/2011 12:35pm by Bill Pastellak.

 

-Pesto has always been a fave of my due to its versatility and great flavor. It's great on pasta, sandwiches, and even mixed with mayo for a delicious spread. Basil & arugula pesto are great, but this week's recipe for Spinach Kale Pesto has me really excited. The earthiness of the spinach and the bitterness of raw kale should make this a flavor combo something entirely different from the run of the mill pesto. Also, I like eating raw greens whenever possible and this recipe allows me to do that.

-Everyone loves satsumas. They're easy to peel, have few seeds, and aren't nearly as acidic as some other forms of citrus. There really isn't a need to much with a satsuma other than eat it, but what's the fun in that? This recipe for a Satsuma Mojito from Cochon combines cocktails AND local produce. What could be better than that?

-Looking over the recipes, I realized I haven't really done any dessert recipes for the meal plan. I'm not sure why, since about half my time in the kitchen goes towards baking or some other sweet. This week I found a recipe for Brown Jasmine Rice Pudding that is a perfect comfort snack for these cool, fall nights. And if you are a regular buyer of the box like me, you probably have enough brown jasmine rice in your pantry to feed a small army, so here's an easy way to use some of it up.

-Sweet potatoes are a box staple this time of year, so it gets pretty difficult to come up with new & exciting recipes every week. Fortunately, I found a great recipe for Baked Sweet Potato Fries which I used at a cooking class for Hollygrove kids last week. Don't be thrown off by the egg whites; they provide the crunch that you can usually only get from deep frying potatoes. Feel free to experiment with a variety of seasonings. I used a generic cajun seasoning mix and they came out fine.

Posted 10/24/2011 2:31pm by Bill Pastellak.

 

-I talk about it all the time to the rest of the staff and I can't recommend it enough. CooksIllustrated.com is the BEST online database for recipes. Tried and true recipes by the 1000s, there is not a dinner that goes by without me checking out their website. Why? Because they're the best. Period. Anyways, I brought this all up because of a wonderful Caldo Verde (Portugese Kale & Potato Soup) recipe that I found on Cook's Illustrated that is my number one favorite soup. This recipe is not that one, but it is pretty close. What better way to celebrate the cool weather and the first week of kale being in the box than this delicious soup? Serve with Broa, a traditional Portugese corn bread, to make it ultra-authentic.

 

-A few weeks back I put up a recipe for Coconut-Flavored Sweet Potatoes with Mustard Greens. I'm doin' it again this week for those who may have missed it, but also because it is pretty darn good. Plus, I'm not fooling anyone into thinking I cook 365 completely original dinners a year. I have my faves for each season that are in heavy rotation for my dinners, with this being one of them. Make sure to add substantially more salt than listed in the recipe. Serve over brown jasmine rice for a complete meal.

 

-Spinach is back for the fall & winter and I want to make y'all aware of a delicious flavor combo: spinach, feta, & cumin. These seemingly random items come together to make a delicious flavor that is more than the sum of the parts. This recipe for Open faced Spinach and Feta Borek is all the delicious goodness of spanakopita without the hard work of putting together lasagna. Squirt a little lemon juice on top of this dish to balance out the saltiness of the feta and the earthiness of the spinach.

 

-The combination of radishes, salt, & butter on bread seems (to me) like an incredibly underwhelming snack that just leaves something to be desired. But apparently the French eat this combo on the regular for breakfast and they seem to know their food, so who am I to argue. This not so much a recipe, but directions for the Open-Face Butter and Radish Sandwiches. And please, if there are any French ex-pats out there, please let me know if this "radishes for breakfast" is for real in France or just a myth perpetuated by innumerable food blogs.

Posted 10/21/2011 7:54am by Bill Pastellak.

 

-As a north-easterner, I couldn't be happier about the arrival of fall and cool weather. Not only do I get to bust out all my sweaters and jackets, but I get to start baking again and eating all those deliciously heavy foods that just don't work in the sticky NOLA summers. This week I'll be cooking up some Sweet Potato Biscuits and honeyed five spice butter to schmear on them. I don't have a recipe quite yet for the honeyed five spice butter, but it won't be much more than a stick of butter (softened and then creamed), a teaspoon or two of Jay Martin's honey and a ¼ teaspoon of five spice powder. Let the butter sit at room temp for half hour or so before using to let the spices permeate the butter. All the flavors of sweet potato pie, but in biscuit form.

-Two years ago I made my first risotto (shiitake risotto) based on a Cooks Illustrated recipe. Despite numerous attempts, I haven't been able to top the first risotto I ever made. I can't post the original recipe due to copyright issues, but this recipe for mushroom risotto comes pretty close to matching it. You can use equal parts shiitakes and baby bellas from the market or any other flavorful mushroom for that matter, but absolutely no white button mushrooms. You can also substitute Cajun Grain brown jasmine rice for the Arborio rice, though the flavor and texture will be affected.

-Spicy arugula works great in any salad mix, but is versatile enough to use in salsa verdes and even pestos.  This recipe for arugula-pecan pesto is better (in my opinion) than the traditional basil-pine nut pesto. Feel free to use walnuts if you don't like pecans. Whichever nut you use, make sure to toast them in the oven first for a few minutes to reduce moisture content and concentrate the flavor.

-So often we equate recipes with a lot of veggies as healthy dishes. This is not one of them. Fried and topped with a little slab of butter, this recipe fried yellow squash is sure to please. Double batter these babies with cornmeal for a crunchy, sweet, and salty snack that can't be beat.

As always, if you have great recipe you would love to share, please send it over to bill@hollygrovemarket.com and we will post it next week.

Posted 10/17/2011 2:58pm by Bill Pastellak.

 

-It’s the first week ever we have broccoli rabe in the box, so I spent some time looking for a good recipe that will do justice to this relatively unknown bitter green. Broccoli rabe looks like tiny heads of broccoli, but the flavor more closely resembles that of a mustard green with a bit more bitterness. I’m a fan of the bitterness though, as it stands up strong to the starchiness of ingredients like pasta and potatoes.  You can also turn this recipe for Sautéed Broccoli Rabe & Potatoes into a Sunday brunch frittata by pouring beaten eggs over the finished dish and tossing it in the oven for a few minutes. If not, it’s a perfect combo of starches & vegetables that make for a delicious side dish for a weekday dinner.

-While I was at the grocery store this past week I took a look salad bar and the sad display of julienned carrots, incredibly thick slices of cucumber, and radishes and realized how often we cover up their true flavor with salad dressing.  In fact, childhood memories of those bland supermarket salads made me avoid cucumbers and radishes like the plague.  So when I saw them in the box this week, I set out to find a salad recipe which would do them justice. I found a recipe for Cucumber, Radish and Green Onion Salad with Chili-Lime Dressing that sounds fresh and light and complements the flavors of the items in the box this week.

-I love potatoes. Fried, boiled, mashed, hashed, any way you cook them, I’ll eat them. Unfortunately, no potatoes in the box this week (and probably not for quite a while), so I will have to make due with a substitute. With what you ask? Turnips! That’s right; turnips are a great substitute for making mashed potatoes. This recipe for Savory Smashed Turnips fixes them up with all the traditional mashed potato flavors so you can barely tell the difference.

-Love ‘em or hate ‘em, mustard greens are here to stay. Try out this recipe for Mustard Mustard Greens that ventures away from the traditional onions and smoked meat flavored greens.

Posted 10/13/2011 8:16pm by Bill Pastellak.

 

-Long have I neglected the mushrooms in the box.  Outside of using sautéed mushrooms to top a steak,  I am clueless as to what to do with them. Fortunately, The Flavor Bible (my favorite book) informed me that the cremini mushrooms in the box this week go well with arugula (in the box) and goat cheese. Who would have thought? I’m not sold yet, but I’ll definitely be trying out this recipe for Cremini Mushroom Pasta with Arugula & Goat Cheese for my Sunday dinner.

-Tatsoi! I love saying it, but don’t really have a clue to as how to cook it. Keeping in the theme of using my less than favorite items as the star in my dinners this week, I will be using the tatsoi to make Browned Butter Pasta with Tatsoi & Sage. More pasta, I know….but the bitterness of the greens should help to balance the all the starches in the pasta. If you don’t like this, feel free to substitute the tatsoi for bok choy or any other green in your stir fries.

-Radishes? Pickle them. I hate them otherwise, but for some reason, the process of pickling these spicy root vegetables transforms them into an irresistible side dish or condiment. This recipe for pickled radishes is a simple recipe which doesn’t require the tedious task of canning the pickles. They won’t last as long, but the total time from start to finish is considerably shorter.

-I’m in full on fall cooking mood now. Winter squash, sweet potatoes, sage, thyme, & rosemary are in heavy rotation in my kitchen. But the yellow squash in the box reminds me that summer isn’t done quite yet. This recipe for a summer squash sandwich is a nice dish that doesn’t take a long time and can be used for lunch or a quick dinner.

Posted 10/10/2011 4:39pm by Bill Pastellak.

-I am not a fan of mustard greens. I could eat collards all day long, but for some reason mustards don’t do it for me. So when I found a recipe for mustards that included sweet potatoes & coconut milk – two of my favorite ingredients – I figured why not give those mustard greens a shot. This dish of Coconut-Flavored Sweet Potato with Mustard Greens will be on my dinner table tonight, so I will let you know how it goes tomorrow. Update: Its really good, but add waaay more salt to balance the starches and bring out the flavor of the spices.

-The corn this week from Frank Fekete in Hungarian Settlement is looking great, so I figured why not make corn chowder out of it. You’ll have to get a few extra ears of corn (or use half frozen/half fresh), but I guarantee it’s worth it. Fresh corn, combined with whole milk & cream from Ryal’s dairy can’t be beat. Use bacon if you don't have salted pork.

-Okra is somehow still hanging on, despite the fact we are well into fall. Even so, they won’t be around too much longer. You can ensure you have some for the winter time by making some okra pickles from the pound you get in the box this week.

-Not sure what to do with those baby heirloom squashes? Just purchase (or make your own) hummus and dip in the baby squashes. In fact, any veggie dip will work. They are perfectly fine to eat raw and are much tastier than their full grown counterparts. We tried this out with hummus from Mona's at a tabling event a few weeks back and it was a hit!

-I’m sure most of the satsumas from the box will be devoured before the car ride home, but for those of you who saved them, check out this Stir-Fried Satsuma Shrimp from New Orleans food writer Tom Fitzmorris. Plus, it knocks out two items in the box.

Posted 10/7/2011 1:48pm by Bill Pastellak.

So Fall seems like it's finally here to stay, and with it, the season's lots of citrus. As always, satsumas mark the beginning of the citrus season. Plus, Macon Fry's arugula is in full production, so you expect to see that in regular rotation in the box for the Fall & Winter growing seasons. Also in the box are plenty of peppery mustard and turnip greens, not to mention summer squash and cucumbers who don't seem to know summer's over. 

 

-Without a doubt, the first thing I'll be making is an arugula-citrus salad. My two favorite items of early fall saladin one dish? You betcha. Feel free to substitute the almonds for pecans if you wanna keep it local as possible.

 

-I'm not a huge fan of radishes, but I was turned on to radish & egg salad a few years back. Don't know why it works so well, but it does. I'll be getting fancy and making a Curried Egg Salad, Raegg saladdish and Fall Pea Shoot Tartine. Sound complicated? It's not.  In reality, its a just tasty egg salad sandwich. I'm not sure pea shoots will be one of the microgreens, so I substituting whichever kind I get.

 

-Cucumber Water. Add a little flavor to your water, plus some electrolytes from the cucumbers to keep you hydrated. It's like veggie gatorade. Just thinly slice some cucumbers, toss them in pitcher of water and refrigerate for at least a half an hour before serving 

 

-Chicken Soup is my favorite meal this time of year . It's easy, it tastes good, and one pot of chicken soup will last you the week. I use this Chicken Soup recipe as a base and add herbs, like rosemary, sage, and thyme  when making the stock. I like to cook the stock for at least an hour and a half to make sure I get all the flavor out of the chicken and vegetables. I also discard the vegetables after making the stock and add in fresh ones to finish the soup. Using brown jasmine rice is not only healthier, but waaaayy tastier than plain old noodles. Use about a half pound for the included recipe.

 

Have awesome recipe you wanna share? Send to bill@hollygrovemarket.comand we will include it in next week's email.  

Posted 10/6/2011 6:34pm by Bill Pastellak.


For the entire month of October, Hollygrove Market & Farm is celebrating three years of providing fresh, local produce to the city of New Orleans. We appreciate our customers who have been with us for the long haul and want to thank our first time guests for stopping by.  To show our appreciation we have fun give-a-ways, family activities and of course, a lot of great FOOD!!

 

Saturday, October 8th: Plant Give-a-way!

Pick up your free potted plant and take home a little bit of Hollygrove Farm! Come on out to the market and farm on Saturday, October 8th for free plant start giveaways. Limited to first 50 customers.   

Saturday, October 15th: Ghoulish Gourds and Veggie Monsters  

Kids (and adults!) can grab a seasonal gourd and paint to create spooky Halloween decorations to take home. Activities from 10am -2pm.

Saturday, October 22nd: Happy Anniversary HM&F!!!  

What's a celebration without food!? Join us in celebrating three amazing years by stopping by for a Hollygrove Market & Farm Grill-out, live music, walking tours and of course, CAKE!!!  

 Saturday, October 29th:  Nola Food Swap   

 Sponsored by La Divina Gelateria. Bring a homemade item to swap. Examples are cheese, wine, beer, canned goods, baked goods, liqueurs. Bring at least 5 items to swap and a sample for tasting. Label and list ingredients. Refer to blog for more information. nolafoodswap.wordpress.com

Posted 10/4/2011 1:48pm by Bill Pastellak.

Every market day, we're going to post what we do with the box. We know it can be tough to use all the items, so we hope this recipes make it easier to take full advantage of the box.

-For Tuesday, I’m starting with my box by cooking up a nice Radish & Greens Saute as a side dish. Side dish for what you ask? Not sure yet. But the radish greens don't last too long, so it’s best to use them right away.

-For Wednesday, I'm going with Sweet Potato Burritos. I like this more as a lunch meal, so I halve the recipe and cook all the ingredients the night before. I'll make the burrito in the morning and wrap it up in foil and then toss it in the toaster oven at work for a nice filling, hot lunch.

-An oldie, but goodie. Thursday for dinner I'll be making Stuffed Bell Peppers with the brown jasmine rice and some grass fed beef from the market. You may need to pick up another bell pepper or halve the recipe depending on how many peppers you get in the box.

-Steak Night! Friday I’ll be making a nice grass fed beef steak with Garlic Sauteed Shiitake Mushrooms with a simple green salad of arugula and balsamic vinaigrette.

Have some good recipes or ideas you want to share with us? Send it to bill@hollygrovemarket.com and we will post it next week.

 

The Box Meal Plan: November 22nd through November 24thNovember 21st, 2014

The countdown begins! T-gives in t minus one week, so get your saucepans and spatulas ready. This week we're stocking you up on some sides, especially vegetarian options. Look, turkey, stuffing (or dr

What's In the Box?November 21st, 2014

  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: November 18th through November 20thNovember 17th, 2014

These are all ideas for great Thanksgiving (or any holiday or big meal day) sides, but they work well for regular life too. Pate can be a real treat, but it can also be intimidating to try to make at

Have a Question?

Contact Us Online or Call 504-483-7037