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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 9/19/2014 11:35am by Rie Ma.

It's always good to have some easy recipes in your back pocket, but sometimes those recipes can get a little worn. Sliced radishes in a salad? Delicious, but hardly an innovation. Potato gratin? Well of course, but sometimes you need a little change. Pasta with butter and sage? A favorite, but what about when you want something a little less starchy? These recipes take some typical recipes and ingredients with new twists.

Not to knock raw radishes, because their spice and crunch are some of our favorite fall flavors (and this recipe still includes some!), but these Sauteed Radishes are a simple way to jazz up a side dish or snack for a slightly heartier palette. Including some wilted radish greens and a few slices of raw radish keeps the sharpness present, but the sweeter, cooked pieces balance out nicely.

Breakfast burritos have been winning more and more favor along with their savory breakfast brethren. What better way to take lunch or dinner ingredients, and even a lunch or dinner preparation and turn it on its head? A good match for this Box are Mushroom, Greens, and Egg Burritos, and of course, bacon is always optional. This recipe calls for spinach, but of course any green will do - we love it with komatsuna or spicy mustard greens!

Potatoes are always been a savory favorite, but if you haven't experimented with turnips in their place, this is your chance! Turnips Anna is a riff on the more traditional Pommes Anna, and like any recipe named in French, you can count on this being a rich, buttery lunch (or dinner, or breakfast...)! Turnips bring a little more light sharpness to the dish, while still mellowing after being cooked in fats and herbs! Of course, include the bacon at your own discretion!

Brown butter and sage have risen to deservedly great prominence in the recipe lexicon. Of course, sometimes you may want to add some more subtle flavors into the mix, and just maybe offset the health implications of a sauce that is mostly butter. Shaving Sweet Potato Ribbons instead of pasta is a great way to quickly incorporate some extra taste and nutrients into a meal, and come on, brown butter sauce always wins in the end anyway.

Posted 9/15/2014 10:46am by Rie Ma.

This weekday Box has a trove of goodies, so we're centering our recipes on the oft-overlooked sweet potato. Sweet potatoes are delicious, healthy, and amenable to so many types of dishes, which makes them a delightful ingredient to keep on hand. They are one of the best vegetables for beta-carotene, also found in produce like carrots or pumpkins.

Homemade snacks are always so much better (and better for you) than heavily processed ones, and these Sweet Potato and Greens Mini-Frittatas are no exception. They're delicious and snackable for kids and also vegetarian and gluten free. 

If you're going to take the time to make breakfast in the morning, you may as well do it right. Sweet Potato Waffles are hard to beat, especially with the pecan honey butter included in this recipe (and especially especially if you get some local pecans and honey!). The natural sweetness of the sweet potatoes only takes a little push from some sugar in the recipe, but depending on your tastes, they could even do without.

These Grilled Sweet Potatoes with Lime Juice and Roasted Peppers are so straightforward, they barely need a recipe (but we'll give you one anyway). These make a wonderful lunch on their own, especially if you have a gas grill, griddle, or panini press, and they can also provide a nice balance as a side for larger grilling endeavors. 

Did you know you can make cheater risotto with pretty much any shorter grain rice? The popcorn rice in this week's Box is a great start for a Sweet Potato Risotto with Komatsuna and Mozzarella. This recipe calls for arugula, and while that (or mizuna, or spinach...) would be great, we're excited about the komatsuna that's come into season recently. Pick up some Country Girl mozzarella with your Box, and you're good to go!




Posted 9/12/2014 11:47am by Rie Ma.

This weekend we have some fantastic items coming your way in the Box, and though they're all great on their own, we are flipping some expectations with recipes that might seem familiar, but don't use the ingredients you'd expect. See which twists you like best!

These Beer Battered Apple Rings don't quite know if they are a snack or a dessert, but that's okay, because we can't quite tell if they are a twist on classic summer or fall recipes. Either way, what's important here is that they are delicious and, if not "healthy," they're at least "healthier" - compared to some things!

Sometimes substitute ingredients can be a big let down, but not in these Vegan Sweet Potato and Ginger Muffins! This clever recipe incorporates some sneaky food science to turn out delicious treats that are healthy enough for breakfast!

It's football season, and that means wings. Of course, it's also 2014, and we're an open-minded, food-friendly group of people, so that also means delicious snacks that are not always meat-based. These Crispy Buffalo Tofu Sticks are a fantastic option: buffalo? Check. Finger food? Check. Dippable? Double check. 

How could we avoid another shrimp recipe, with the special Box this weekend? Paired with the lettuce head from your selection, a Blackened Shrimp Salad is a wonderful dinner. The blackening spices are not always on hand, but remember: spices are always to taste. The important thing is finding the combination that works for you and your kitchen. (Pst: blackening spices also work wonders on tofu, if you opted to skip the shrimp!)

Posted 9/8/2014 12:41pm by Rie Ma.

For this weekday Box, we're looking at several recipes that take ideas you might already be familiar with, and present new ways to tackle them. Chips made from dried fruit or sandwiches featuring vegetable stars (that aren't caprese) are a little off the beaten path, but they're great for broadening palettes and minds!

If you've been stocking up on apples from the Box, or if you have been lucky enough to go picking yourself, you may be wondering what to do with all that fruit. Apple sauce and apple pie are always great options, but these Apple Chips are not to be overlooked. They make a low-key dessert, but also will jazz up your lunch. If you have enough to do multiple batches, try mixing up your seasonings.

Quesadillas are hardly innovative for the breakfast table, but these Sweet Potato and Goat Cheese Quesadillas are a new take on a classic choice. Incorporating apples and some thin onion slices, this dish manages to be decadent without going overboard on fats or refined sugars. If you don't feel like making your own pepper jelly, don't forget that you can pick up many delicious options in the dry goods section of the market!

There are a lot of ways to cook eggs, and around the world, there are many ways to approach the idea of crepe or omelet. Usuyaki Tamago are a Japanese egg crepe used shredded as a garnish (at which point it is called kinshi tamago), or layered on top of dishes or as a delicate wrap. A simple but delectable none-the-less lunch is one or two of these with some mizuna thrown on at the end. Usuyaki tamago is flavored slightly with sugar, so the taste of the crepe can be a pleasant surprise for many western newcomers!

Though it's often assumed that the necessary ingredients for a sandwich include two pieces of bread, a meat item, and anything else ya got, we always like hearty veggie sandwiches. An Eggplant and Mizuna sandwich would be fantastic on any of the Bellegarde or Gracious Bakery loaves we carry. Spread some local chevre on too, and we'll be over for dinner any time.

Posted 9/5/2014 10:17am by Rie Ma.

As we look forward to more greens (we miss you, spinach and kale!), more roots (come back beets and carrots!), we're still trying to get the most out of the staples of summer. Zucchini and summer squash go so well with the temperature (and humidity), that we can't get enough. 

It's been hard to say goodbye to the plentiful summer tomatoes, so we've done our best to draw out the experience. Thanks to a recent surprise crop of beautiful creole tomatoes, you can save some summer flavor for the fall (or even winter, if you can hold out that long!). These Jarred Tomatoes are a simple but satisfying way to preserve bright seasonal tomatoes without going all the way to making sauce or jams. A quick tip for jarring or canning newbies: if you don't have a pot that fits your jars, opt for smaller jars - it's cheaper than a new, large pot, and it forces you to use smaller servings of the tomatoes at a time, so they'll last longer!

Finding a breakfast that is both healthy and decadent can be a challenge, especially adding in any efforts to eat seasonally. Fortunately for you, there is such a thing as Greek Yogurt and Zucchini Pancakes. The squash and yogurt keep these morning treats perfectly moist and keep this breakfast on the right side of your doctor's good side. 

Packing lunch is such a boost to eating healthily and saving money. These Sweet Potatoes in Pesto make a great option for something filling and flavorful, but still easy to pack and munch on hot or cold. This is also a great way to incorporate your summer herbs into a dish that can span seasons: make a mess of pesto now, and apply liberally. The red sweet potatoes in the Box this weekend or some white ones from the market are both wonderful in this dish, though we love mixing them up for a more exciting color palette.

Summer squash is a delightful dinner in this still-warm season. It's easy to prepare flavorful dishes that aren't heavy, and it takes so well to the stove top, that it won't overheat your kitchen. This Cheesy Summer Squash Calabacitas is a grown-up and kid-friendly meal, and since it comes together to quickly, it's perfect for busy days!

Posted 9/1/2014 10:58am by Rie Ma.

Though it's sad to say goodbye to peaches and height-of-summer produce, we are thrilled to be at the start of greens season! Kale has already risen to vegetable stardom, so we wanted to highlight some other leafy treats as they come into the market. Across the board, dark leafy greens are high in calcium, vitamin A and C, and fiber, all of which combine for a health benefit smorgasbord.

As anyone who's ever juiced can tell you, a neat way to get the nutritional value out of greens is to pulse them in with other foods (or drinks). For late summer gatherings, we all know that Guacamole is a crowd pleaser, but you can sneakily add leafy goodness in for ninja vitamins. 

One of the easiest ways to make a healthy, savory breakfast is eggs and greens. The combination of eggs and dark greens set you up with a protein rich meal, during the best time of day to get that in your body. This Cheese and Greens Omelet is a simple way to wake up, and it won't take much time or effort.

In addition to many health benefits, greens are wonderfully versatile, and their recipes are too. They'll bring slightly different flavors to the table, but we love experimenting with substituting multiple options as they're available. This Greens with Mustard Vinaigrette calls for dandelion greens, but turnip greens are a great switch: they're both on the bitter side for greens, which pairs wonderfully with a bright dressing. Turnip greens in particular are high in calcium, even compared to other leafy greens, so eat up!

Another great thing about greens is how easily leftovers can become great dishes. If you make enough of the greens with mustard vinaigrette above, you can save some for a dinner of Savory Potato Patties. Of course, regular mashed potatoes are great in this recipe, but the sweet potatoes in the Box will add color and a bonus helping of vitamin A and beta-carotene!

Posted 8/29/2014 10:21am by Rie Ma.

One of the beautiful things about the growing seasons in the region is we get two seasons of squash! Welcome yellow summer squash and zucchini (another summer squash with its own fancy name) back into the fold with a recipe for each meal, and a (non-squash) cocktail to accompany them!

Adding sliced cucumber is a great way to refresh plain old water, so imagine what it can do for your daiquiri! This Cucumber Lime with Basil Syrup is a bright cocktail, perfect for summer evenings on the porch. Of course, if you leave out the rum, it's a fresh drink for lunch or little ones!

Chocolate is an important part of a balanced breakfast. Fortunately, this White Chocolate Chip Summer Squash Bread brings sweetness without being overbearing, and since it's chock full of squash or zucchini, it brings nutritional goodness too!


We've tried a lot of pesto varieties in our time, testing different herb combinations, but this Zucchini Pesto is a new one for us! While like any pesto, it's easy to throw this over some pasta, this iteration comes across less like a sauce, so it makes a wonderful lunch on some fresh bread.


Rounding out our squash and zucchini meals, this Shredded Summer Squash with Sour Cream, Paprika, and Dill manages to keep a light, summery quality, while still fulfilling any diner's need for a hot, hearty meal. Use any combination of yellow squash and zucchini, but don't skimp on your spices!

Posted 8/25/2014 8:47am by Rie Ma.

We are sorry to see some of our summer favorites winding down, but it's hard to be too disappointed with the return of fall greens! Salads, pastas, stir fry - there's nothing these guys can't do. Before we switch over completely, though, here are some tasty options for an in-between season!

Pickling cucumbers, especially for refrigerator pickles, is an easy but deeply satisfying domestic project. We've shared some great recipe ideas in the past, but now we want to remind you that the adventure doesn't end with cukes in a jar: next time you're grilling, throw some spears on the heat. The char adds a great taste and texture to your average dills, making these Grilled Pickles a fun summer surprise!

Squash Fritters are a healthy(er) replacement for has browns with breakfast. The catch is, since they're lighter, it's easy to eat way more! Careful when flipping these during frying - since they are less starchy than the usual potatoes, they are more delicate to handle.

We couldn't say if these French Toast Grilled Cheese Sandwiches are more breakfast, brunch, or lunch, so we recommend eating them more than once to see where they fit best. With the end of peach season fast approaching, we are anxious to get them into as many meals as possible, and adding melted cheese to a dish has never led us astray.

Spinach risotto is a delicious recipe that takes some attention, but is extremely easy. Switching greens for a Komatsuna Risotto is a fun way to try this vegetable: the texture works perfectly for the dish, and the flavor helps bring a little more heartiness to the meal.

Posted 8/22/2014 9:35am by Rie Ma.

Peach season is winding down, so we want to make sure to get as much summer sweetness out of them as possible. Since combinations of sweet and savory flavors are always exciting, this weekend we're trying out all peach-oriented dishes!

Honey Baked Peaches with Brie is such a delicious summer dessert that we're lifting our ban on ovens in August, especially since they only need a few bare minutes. (If you have the option, a toaster oven is a great alternative!) 

Though we've recently featured some classic pancakes here, which make an excellent pairing with fresh peaches on their own, if you are looking for a more decadent brunch, look no further than these Caramelized Peach Pancakes.

Salads for lunch are healthy and light, making them a perfect fit for August. Fortunately, adding some fresh or grilled peaches to this Arugula & Goat Cheese Salad makes the meal a little heartier without making it heavy.

Does it get more southern than sweet tea? Lucky you: now you can enjoy the classic summer beverage for dinner! Sweet Tea Fried Rice features jalapenos and fresh peaches to round out its spicy and sweet profile, and we wouldn't judge you for throwing some grilled shrimp on top!

Posted 8/18/2014 9:37am by Rie Ma.

It is too darn hot. Fortunately, the ever-present humidity of our beloved swamp is offset by a summer full of incredible produce. This week, the Box features some of the most quintessential summer specialties, so dig in and cool off!

Peach Iced Tea is a tried and true way to cool down when the thermometer goes way up, and it's even better with local ingredients. If you want to go all in, pick up some loose tea and experiment with matching different types to the peaches' flavor. Jasmine tea is a great replacement for standard black tea bags.

Muffins are hardly an innovative breakfast idea, but these savory Summer Squash Muffins are a great take on a classic. Besides being delicious, these are packed with healthy squash, so they're an easy way to up your (or kids'!) veggie intake. If you're feeling adventurous, some habanero takes this recipe up a notch!

These Open Face Lemon Arugula Sandwiches are a wonderful, light lunch. Though the recipe calls for boursin to spread, locally produced lemon-dill chevre is the perfect compliment to the dish!

This summer we can't get enough of eggplant. The constant availability, rich variety, and hearty flavor make it a seasonal favorite, especially since it's so easy and adaptable! Eggplant in Yogurt Sauce is an amazing dish full of spices and makes great leftovers!

The Box Meal Plan: April 25th through April 27thApril 25th, 2015

Hummus is a popular and healthy snack (or condiment), so a twist like Roasted Beet Hummus is a fun way to jazz up a chromatically challenged dish. With the classic chickpea base, the beets add an eart

What's In the Box?April 24th, 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: April 21st through April 23rdApril 20th, 2015

Making jam at home is incredibly satisfying, and a recipe like Strawberry Chili Jam that doesn't need any added pectin is easy and fun. This particular recipe has plenty of tips on how to adjust the l