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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 3/29/2013 12:42pm by Bill Pastellak.

Green garlic has a much milder flavor than garlic and much easier to prep since the cloves haven't formed yet. This recipe is relatively simple, but still packs a ton of flavor thanks to the freshness of the ingredients. To keep it local, use creole cream cheese in place of creme fraiche.

 Turnip Gratin

This awesome cheesy, creamy dish is great for turnip lovers and haters alike. Great as a comforting side dish for Easter dinner. 

 Kale and Chard Salad with Blue Cheese and Pecans

This raw salad is a great way to use up the kale and chard without having to turn on the stove. The recipe says to chop greens, but I prefer to chiffonade since it creates more nooks and crannies for the dressing to stick to. Also, sub out walnuts for pecans to keep it local.

Balsamic Strawberries with Whipped Mascarpone Cheese

I don't know if there is a better strawberry dessert recipe than this. Most strawberry desserts are just full of sugar and devoid of any flavor. This refined, yet simple dessert is sweet, sour, and gets at the subtle floral notes of the strawberries. I like to sub out the vanilla extract for almond extract since almonds, strawberries, and cream are a match made in heaven.

Tip: Add a few cracks of black pepper to this recipe. You won't be disappointed.  
 
Posted 3/25/2013 4:44pm by Bill Pastellak.
Spinach Quiche 

I love cooking, but breakfast always seems to get away from me. And as much as I love my French Truck Coffee espresso, its not really the foundation of a healthy breakfast. Quiche is a great make-ahead breakfast dish that keeps in the fridge for a few days. It's filling, easy to make, and even has a healthy dose of greens with the inclusion of spinach.

Tip: Saute the spinach and press out the excess moisture before adding to the custard, otherwise you will have a soggy quiche.


Sea Salt Caramels in the Raw 

With a whole pound of raw sugar in the box, it was due time to make some local caramels. Raw sugar, unlike its overly processed counterpart, actually tastes like something other than sweetness and makes for a wonderful candy.With shot of Old NOLA Rum added to balance the sweetness, this is the perfect adult Easter candy. 

Arugula Pecan Pesto

This pesto is a great alternative to traditional basil pesto and costs considerably less to make thanks to substitution of pecans for pine nuts. Use a high-quality parmesan, other wise this dish will taste off.

Tip: To preserve, freeze extra pesto in ice cube trays and then transfer to a freezer safe bag. Whenever u need some pesto, just pull a cube out!

Strawberry Balsamic Vinaigrette

This recipe is fancy, but by using high quality ingredients you can create a salad dressing that beats the pants off anything at the grocery store. Strawberries have a crazy short shelf life, so make sure to make this recipe right away before your berries get the fuzz.  
 
Posted 3/24/2013 5:10pm by Bill Pastellak.


This recipe comes from newsletter reader Brittany who says this is a great recipe for kids and adults alike. With a double share of strawberries in the box, this is a great (and easy) way to use up some strawberries.

Mushroom Soba & Miso-Braised Mustard Green

This is really two recipes, but they are meant to go together. The mushrooms soba uses the eggs, scallions, and mushrooms while the miso-braised greens use up the mustards (obviously...). I prefer to use lighter colored miso. It's rich in umami flavor and is a perfect vegetarian substitute for chicken stock.

 Roasted Kale Chips with Sea Salt and Vinegar

Like salt & vinegar chips, but with kale. I like to mix up the vinegar, oil, and salt with a 1/2 t. of cornstarch before mixing with kale to help the seasonings on the kale during the baking process.

Strawberry Balsamic Vinaigrette

This recipe is fancy, but by using high quality ingredients you can create a salad dressing that beats the pants off anything at the grocery store. Strawberries have a crazy short shelf life, so make sure to make this recipe right away before your berries get the fuzz.  
 
Posted 3/20/2013 4:10pm by Bill Pastellak.


This recipe comes from newsletter reader Brittany who says this is a great recipe for kids and adults alike. With a double share of strawberries in the box, this is a great (and easy) way to use up some strawberries.

  Turnip Greens with Corn Meal Dumplings

Mustards and collards are more common, but I've always thought turnip greens to be the best. Not as spicy as mustards and not as bitter as collards, they combine the best of the both worlds. This recipe also use the polenta in the box to make dumpling to soak up all those wonderful juices. 

Pickled Mushrooms

The earthiness of mushrooms can turn some people off, so this recipe is great way to add in some assertive flavors to balance it. These work great on an antipasto plate or as simple finger food.

 DIY Grapefruit Bitters

Now that citrus season is coming to its bitter end (oh, how I love puns...), its time to preserve some of that great citrus flavor for the rest of the year. The herbs may sound strange, but they can all be found locally at Maypop Herb Shop
 
Posted 3/12/2013 12:25pm by Bill Pastellak.


Swiss chard is my favorite green, hands down. The colors of rainbow chard look great on a dish and its earthy, slight spinach flavor separate it from the more common bitter greens like mustards, collards, and kale. Make sure to use quality Parmesan for this recipe.

Roasted Turnips with Maple and Cardamom

This dish plays on the subtle sweetness of turnips and adds in some assertive flavors to make up for the turnips mild flavor. Feel free to use half turnips, half sweet potatoes, as the spices in this recipe go well with both vegetables.  

Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup

If you ever wondered what the farmers did with their produce, here you go. This recipe came straight from the facebook page of Frank Fekete Farms, the grower of the brussel sprouts in this week's box. You'll need to pick up an extra pound or so of brussel sprouts, but I assure you its worth it.

Grapefruit Olive Oil Cake

I've made olive oil cakes with every other type of citrus, so I thought "why not grapefruit?". The slight bitterness of grapefruit makes this cake doable for either a light weeknight dessert or as a breakfast pastry. I highly recommend a bundt pan for this recipe, It makes a beautiful cake and makes clean up a cinch. 
Posted 3/10/2013 6:14pm by Bill Pastellak.

Until I started working at Hollygrove, radishes were non-existent in my diet. Fortunately, after an encounter with some delicious pickled radishes, I decided to give them a chance. This quick pickle adds a nice crunch to sandwiches or with a cheese and meat plate.

 Roasted Beet and Strawberry Salad

Strawberry and beets make a delightful combo and serve as the focal point of this flavorful salad. Fee free to sub out the regular red onions for the smaller spring red onions in the box. To make this salad (almost) 100% local, use local honey and goat cheese from the market.  

Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup

If you ever wondered what the farmers did with their produce, here you go. This recipe came straight from the facebook page of Frank Fekete Farms, the grower of the brussel sprouts in this week's box. You'll need to pick up an extra pound or so of brussel sprouts, but I assure you its worth it.

Spicy Lentils with Sweet Potatoes and Kale

This hearty vegetarian dish is a packed full of nutritional goodness thanks to the sweet potatoes and kale. Lentils are a great go-to legume and make a great base to tie all these flavors and ingredients together.
Posted 3/5/2013 12:10pm by Bill Pastellak.
Pickled Radishes 

Until I started working at Hollygrove, radishes were non-existent in my diet. Fortunately, after an encounter with some delicious pickled radishes, I decided to give them a chance. This quick pickle adds a nice crunch to sandwiches or with a cheese and meat plate.

Balsamic Strawberry Goat Cheese Bruschetta

There's nothing I love more than a flavorful, refined dish (like this one) that literally takes less than 20 minutes to put together. There are a ton of flavors in this dish, but they all work really well together. Make sure to use high quality balsamic vinegar for this recipe. Tip: Add a few cracks of black pepper to this dish. It helps to bring out the floral notes of the strawberry.  

 Colcannon

There's nothing fancy about colcannon, but then again, its not meant to be. This comfort food composed of mashed potatoes and cabbage is a great way to get some greens into an otherwise empty side dish. Tip: You can jazz this recipe up by tossing in some crisped bacon or smoked meat like kielbasa.

 Italian Greyhound with Rosemary Sugar

I don't often put drinks on here, but this cocktail is a perfect way to highlight to grapefruit in this week's box. If you don't have any access to rosemary, let us know and we can get you a sprig from on-site. 
Posted 3/1/2013 1:31pm by Bill Pastellak.

So far, this uniquely German dish has been the best recipe I have found to prepare red cabbage. The ingredients are simple, but the depth of flavor to this dish is great. Plus, the color of the finished dish is a deep, dark purple (how cool is that?!). For a complete meal, serve with mashed red potatoes (or sweet potatoes to keep it local) and pork chops.

Balsamic Strawberry Goat Cheese Bruschetta

There's nothing I love more than a flavorful, refined dish (like this one) that literally takes less than 20 minutes to put together. There are a ton of flavors in this dish, but they all work really well together. Make sure to use high quality balsamic vinegar for this recipe. Tip: Add a few cracks of black pepper to this dish. It helps to bring out the floral notes of the strawberry.  

Blood Orange Vinaigrette 

Unfortunately, blood oranges are on their way out, so it's time to start using recipe that makes them last a little longer. Blood oranges are particularly sweet, making them a great fruit to use for a well-balance vinaigrette. This salad dressing will last two weeks (covered) in the fridge.

Cream-Braised Brussels Sprouts

Braising the brussel sprouts in cream help off-set their bitterness. I like a to add  a 1/4 t. or so of fresh ground nutmeg to add another layer of flavor to this dish.
Posted 2/27/2013 4:28pm by Bill Pastellak.
German Red Cabbage 

So far, this uniquely German dish has been the best recipe I have found to prepare red cabbage. The ingredients are simple, but the depth of flavor to this dish is great. Plus, the color of the finished dish is a deep, dark purple (how cool is that?!). For a complete meal, serve with mashed red potatoes (or sweet potatoes to keep it local) and pork chops.

 Vegetarian Collard Greens and Black-eyed Peas

Collard greens and black eyed peas has been a staple for decades upon decades (centuries maybe?) in the south and is really a complete meal in itself. Typically flavored with a smoked ham hock, this recipe substitutes liquid smoke to give it that great flavor while still keeping it vegetarian. Serve over grits or with cornbread to round out the meal. 

 Crunchy Kale Chips With Sea Salt & Sesame Seeds

Kale chips are catching on these days and now can even be bought at Whole Foods or Rouse's. While I'm glad to see they're becoming more mainstream, there's no need to pay and arm and a leg for something that can be made at home in a jiff. Make sure to coat the kale leaves in liberally in olive oil otherwise they'll dry out in the oven and the salt won't stick to them.

  Pickled Beets with Orange and Rosemary

I made this dish for a dinner party this past Monday and it did not disappoint. Despite being chock full of different flavors, the quick pickle comes together incredibly well, creating a flavor that is much more than the sum of its parts. Tip: Use an extra 1/4 c. of apple cider vinegar in the recipe to give this dish a little more acidity.  
 
Posted 2/22/2013 11:24am by Bill Pastellak.

 Halushki

Originally from northeastern Pennsylvania, this dish (pronounced ha-loosh-key) is as common there as red beans and rice are in New Orleans. This is comfort food at its best --- simple flavors, lots of butter, and a healthy dose of pasta. Surprisingly, the star of the dish is cabbage (and lots of it!). This recipe calls for bacon grease to saute the cabbage and onion, but vegetable oil can easily be substituted to make this dish vegetarian.

Spring Turnip Chopped Salad

This salad intrigues me because it uses turnips in way I've never seen before. This dish is almost like a cobb salad, but without the heavy ranch dressing or watery iceberg lettuce. The biggest surprise of this dish is the use of the turnip greens as the salad green, providing the dish with some much needed bitterness and spiciness. This dish is a bit out there, but is an interesting way to prepare turnips outside out "roasted" or "mashed". 

Crunchy Kale Chips With Sea Salt & Sesame Seeds

Kale chips are catching on these days and now can even be bought at Whole Foods or Rouse's. While I'm glad to see they're becoming more mainstream, there's no need to pay and arm and a leg for something that can be made at home in a jiff. Make sure to coat the kale leaves in liberally in olive oil otherwise they'll dry out in the oven and the salt won't stick to them.

Pickled Beets with Orange and Rosemary

I made this dish for a dinner party this past Monday and it did not disappoint. Despite being chock full of different flavors, the quick pickle comes together incredibly well, creating a flavor that is much more than the sum of its parts. Tip: Use an extra 1/4 c. of apple cider vinegar in the recipe to give this dish a little more acidity.

What's In the Box?April 14th, 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

VolunteeringJanuary 30th, 2014

Hollygrove Market & Farm thrives on volunteer support. Whether its our weekly market volunteers or large groups looking to lend a hand, we are more than willing to work with anyone interested in h

The Weekly Box Meal Plan: December 17th thru December 19th December 20th, 2013

Herbed Salt I keep coming back to this recipe because it works. I almost never use my herbs before they shrivel up, so this recipe helps preserve them indefinitely. This recipe calls for salt, but if

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