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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 8/19/2012 10:38am by Bill Pastellak.

 

Sweet Corn Hash

-Corn on the cob is a rare treat for the market due to the difficulty of growing the crops and its susceptibility to pests. This recipe is the ideal breakfast food, combining your vegetables, proteins, and starches in a tasty hash. Feel free to dice up and fry a 1/4 lb. or so of andouille or other smoked sausage to add even more flavor to this dish.

Smothered Yellow Squash with Basil
 
-Due to its high water content, summer squash benefits from a longer cooking time to remove excess water and to caramelize the sugars. This recipe combines only a few flavors to make a stellar side dish. To shorten the prep time, I use a mandoline to slice the squash.


 Crispy Chanterelle Mushroom Burger with Caramelized Onions and Gorgonzola

-We've been lucky enough to have chanterelles the past few weeks thanks to our friend and local forager Kirk Morrison. This burger is the definition of gourmet and is sure to rival some of those fancy burgers you can get from high end local restaurants.

What do I do with a Muscadine?

-Muscadines are in the box again this Tuesday and the following link from LSU Ag Center gives its history and a number of different preparations.

Posted 8/14/2012 4:01pm by Bill Pastellak.

 

Roasted Chanterelles with Parmesan Polenta

-Wild-harvested chanterelles were available again this week, so we couldn't pass up the opportunity to get them in the box. This simple recipe highlights the flavor of the chanterelle and makes it a meal by adding in some local polenta with parmesan.

 Apple Cucumber Salad
 
-Cucumber salad is a favorite of mine thanks to its quick prep time and refreshing flavor. This salad adds some apples to the mix for a little more crunch and sweetness to balance out the creaminess and tang of the yogurt. This salad benefits from a few hours in the fridge, making it a great lunch salad for the following day.


 Chinese Boiled Peanuts

-This recipe is a change of pace from the old-fashioned salt flavored boiled peanuts. Don't forget to suck on the shells, they contain all the flavor!

What do I do with a Muscadine?

-Muscadines are in the box again this Tuesday and the following link from LSU Ag Center gives its history and a number of different preparations.

Posted 8/7/2012 3:51pm by Bill Pastellak.

 

Boiled Peanuts

-As wI drive around the Northshore picking up from our farmers, I can't help but notice the abundance of road side stands and gas stations selling boiled peanuts. This recipe adds a few more flavors to the mix for a boiled peanut that's a little different than usual.

 Roasted Cremini Mushrooms
 
-One of my favorite techniques for vegetables is roasting. It's simple, quick, & tasty and brings out the best flavor of whatever vegetable you are roasting. This recipe is great as a side or mixed in a creamy mushroom pasta dish. If making the pasta dish, roast first and then run through the food processor and then toss with cream and cooked pasta.


 Okra Rellenos

-This deep-fried, cheesy snack is far from healthy, but I couldn't resist myself. Okra stuffed with cheese and deep fried? Gotta try it at least once...

 What do I do with a Muscadine?

-Muscadines are in the box this week, and since its a fairly obscure fruit that most probably haven't heard of, much less eaten, we thought we'd provide a link with all the details of the fruit and how to use it.

Posted 7/31/2012 9:22am by Bill Pastellak.

 

Eggplant, Mint, and Feta Sandwich

-For as much as I love sandwiches, I realize I've only put a handful of sandwich recipes in the meal plans over the past year. Eggplants (as well as portabella mushrooms) are great meat substitutes on sandwiches. With local feta and some homemade hummus, this makes  a great lunch or light dinner.

Roasted Apples
 
-Roasted apples are about as easy as it gets, but that doesn't mean they aren't delicious. These apples will keep a few days covered in the fridge, but I'm sure they won't last that long. Great over greek yogurt, oatmeal, ice cream, or pancakes.


Shrimp and Grits with Okra  

-Take advantage of the fresh shrimp now available at the market with this regional recipe for shrimp grits and okra. Nothing fancy, but its all local and is a great comfort food dish.

 Lime Pickles

-This recipe is for the patient, as it takes a few weeks to reap the rewards of your work. These lime pickles are part preserved lime, part lime pickle. They are packed with flavor and can be used like a preserved lemon when they are done.

Posted 7/27/2012 9:46am by Bill Pastellak.

 

 Watermelon Jam

-The huge watermelons in the box this Saturday will surely provide you with a surplus of watermelon meat. This low-sugar recipe is a great alternative to your typical grape or strawberry jam. Can up a couple extra pints to preserve the flavors of summer for those cooler months of the year.

 Fettuccine with Shiitake Mushrooms & Basil
 
-Basil & shiitake may seem like strange bedfellows, but the earthiness of mushrooms combined with the bright, herbal flavor of basil combine for a flavor unique unto itself. Throw some parmesan and garlic into the mix and you have a flavorful and quick pasta dish.


Shrimp and Grits with Okra  

-Take advantage of the fresh shrimp now available at the market with this regional recipe for shrimp grits and okra. Nothing fancy, but its all local and is a great comfort food dish.

 Lime Pickles

-This recipe is for the patient, as it takes a few weeks to reap the rewards of your work. These lime pickles are part preserved lime, part lime pickle. They are packed with flavor and can be used like a preserved lemon when they are done.

Posted 7/20/2012 6:40pm by Bill Pastellak.

 

Thai Style Coconut Butternut Squash

-Butternut squash dishes are usually reserved for the cooler month of the year and take advantage of winter herbs like rosemary & sage. This recipe takes advantage of traditional Thai flavors for something a little more seasonal. The strong flavor & starchiness of the butternut squash make it one of the few vegetables whose flavor won't get lost in the mix of strong flavors like garlic, ginger, and fish sauce.ds

 Cantaloupe-Lime Smoothie
 
-This one is delicious so I'm keeping it on here. The succulent texture of cantaloupe and peaches makes them perfect for dairy-free smoothies. Don't forget the zest in this recipe as it contains all the lime flavor.

Baba Ganoush

-After making this last week, this is my go to recipe for eggplants. Easy to make and long-lasting in the fridge, this dish makes a great dip for veggies or pita bread.

Apple Galette

-Apples are my favorite. Apple pie, apple cider, roasted apples, and just plain apples, I love 'em. Having good local apples for the first time in years, I looking forward to making this Apple Galette recipe in place of my typical apple pie.

Posted 7/18/2012 12:19pm by Bill Pastellak.

 

Eggplant Curry with Apples, Fennel, and Cumin

-This might seem like an odd combo, but I assure you it works. Apple might seem like an odd inclusion for a curry, but the slightly sweet and sour notes of the apple compliment the curry well. This dish has a ton of spices going on, so I recommend adding some fat (butter and virgin coconut oil are my favorite) at the end of the dish to balance the bitterness of the spices.

 Cantaloupe-Lime Smoothie
 
-The succulent texture of cantaloupe and peaches makes them perfect for dairy-free smoothies. Don't forget the zest in this recipe as it contains all the lime flavor.


 Peach Salsa With Lime Juice and Honey

-Nothing fancy, just a good salsa recipe using local peaches, limes, peppers, & honey. Great on grilled fish or chicken or as a dip for tortilla chips.

 Red Potato Salad with Garlic and Whole Grain Mustard

-This healthy version of potato salad omits the mayo and replaces it with greek yogurt. This dish has a lot of "tang" in it due to the cider vinegar and yogurt, so I would recommend adding a pinch or two of raw sugar just to mellow the dish out a bit.

Posted 7/15/2012 8:21pm by Bill Pastellak.

 

 


Eggplant Curry with Apples, Fennel, and Cumin

-This might seem like an odd combo, but I assure you it works. Apple might seem like an odd inclusion for a curry, but the slightly sweet and sour notes of the apple compliment the curry well. This dish has a ton of spices going on, so I recommend adding some fat (butter and virgin coconut oil are my favorite) at the end of the dish to balance the bitterness of the spices.

 Cantaloupe-Lime Smoothie
 
-The succulent texture of cantaloupe and peaches makes them perfect for dairy-free smoothies. Don't forget the zest in this recipe as it contains all the lime flavor.

 Tomato & Okra Curry

-I made this recipe a few years back and it is still a good go-to recipe when I pressed for time and still want a healthy dinner. Serve this over local brown jasmine or popcorn rice for a full vegetarian dinner.

 Red Potato Salad with Garlic and Whole Grain Mustard

-This healthy version of potato salad omits the mayo and replaces it with greek yogurt. This dish has a lot of "tang" in it due to the cider vinegar and yogurt, so I would recommend adding a pinch or two of raw sugar just to mellow the dish out a bit.
Posted 7/11/2012 8:48pm by Bill Pastellak.

 

 Corn and Pea Succotash

-When I cooked up my first batch of succotash, I could not believe a big plate of vegetables could taste so good! This recipe uses fresh peas instead of your typical lima bean for succotash. I recommend using juice from the local limes in the market instead of the rice vinegar. The combo of lime juice and corn makes for a wonderful sweet and sour punch. Feel free to use any herbs you like, though cilantro and parsley would be my choices.

Squash and Zucchini Fritters
 
-The large squash and zucchini in the box this week aren't great for roasting, but work perfect for fritters (or zucchini bread). This recipe (with the exception of the flour and baking powder) can be made all local.


Hollygrove's Salad Sandwich

-This Vietnamese inspired sandwich incorporates fresh pickled cucumbers and a wonderful radish & egg salad piled on top of a warm french bread loaf. Yum!

Grilled Peaches with Mascarpone & Honey

-I won't say this is the ultimate summer dessert, but it's pretty close. To put this dish over the top, whip up this blueberry cinnamon sauce to pour over the top. Switch out the lemons for the local limes in the market this week.

Posted 7/8/2012 6:50pm by Bill Pastellak.

 

Butternut squash risotto with winter greens

-Butternut squash & mustard greens!? You betcha'. These flavors are typically reserved for the cooler months of the year, but I'll gladly take them as a nice change of pace from typical summer veggies. This dish is easy to make and will provide tasty leftovers for days.

Squash and Zucchini Fritters
 
-The large squash and zucchini in the box this week aren't great for roasting, but work perfect for fritters (or zucchini bread). This recipe (with the exception of the flour and baking powder) can be made all local.


Russian Pickled Watermelon

-I'm (part) Russian and I love pickles, so when I came across Russian pickled watermelon while googling pickling recipes, I couldn't resist. Unlike most pickled watermelon recipes, this uses the whole melon and not just the rind. Take note of the comments that say the amount of cayenne called for a is a bit much. They say wait a week, but I guarantee a day or two will suffice.

Grilled Peaches with Mascarpone & Honey

-I won't say this is the ultimate summer dessert, but it's pretty close. To put this dish over the top, whip up this blueberry cinnamon sauce to pour over the top. Switch out the lemons for the local limes in the market this week.

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