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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 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.

Posted 7/3/2012 12:40pm by Bill Pastellak.

 

 Quick Pickled Mushrooms

-Mushrooms' earthy flavors go well with the tanginess of a quick pickle solution. Try this recipe with a mix of different mushrooms. Feel free to half the recipe if 1.5 lbs. of mushrooms sounds like too much.

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.


Grilled Watermelon

-I've heard of the wonderfulness of grilled watermelon, but have never tried it before. A little bit of olive oil and sea salt transforms the typically cool, refreshing fruit into a sweet, smoky, and warm summer treat.

 Pimm's Cup

-With the Fourth of July coming on Wednesday, its important to have a cocktail that suits the occasion. I can't think of a better summer drink than a Pimm's Cup with a slice of cucumber for a little local produce flair.

Posted 7/1/2012 12:27pm by Bill Pastellak.

 

 Peaches Roasted With Brown Sugar and Basil

-This simple roasted peach dish is a wonderful summer dessert. Use the raw sugar from the box and a little bit of Steen's Cane Syrup in place of regular brown sugar.

Warm New Potato Salad with Grainy Mustard
 
-I don't use new potatoes for this recipe, but rather take the red potatoes and chop them into about 1 inch pieces. When mixing everything together, I like to stir it roughly so the starches in the potato mix with oil, vinegar, and mustard to create a nice sauce that sticks to the potatoes.


Grilled Watermelon

-I've heard of the wonderfulness of grilled watermelon, but have never tried it before. A little bit of olive oil and sea salt transforms the typically cool, refreshing fruit into a sweet, smoky, and warm summer treat.

Baba Ganoush

-With all the eggplant in the box this past month, I don't know how I missed baba ganoush. This recipe is quick, easy, healthy, and tasty and puts those eggplants to use. Covered, this dish will keep in your fridge for 5 days after making.

Posted 6/26/2012 9:24am by Bill Pastellak.

 

Pasta Primavera

-Pasta primavera is pretty much an all-sorts vegetable pasta dish. Feel free to mix & match the vegetables based on your preference.

 Creamy Blueberry Rice Pudding
 
-I'm not sure how this one will come out, but the beautiful blue color (check the link for the photo) drove me to put this one on the meal plan for this week. Switch out some local pecans for almonds and this recipe can be 100% local.


 Grilled Leeks

-Leeks are typically a winter veggie, but we're lucky enough to get some in the summer. I normally cook these up in a soup or stew, but decided grilling is more appropriate considering the season.

Peach Basil Smoothie

-Basil goes well with just about any summer fruit and peach is no exception. I would switch out orange juice for dairy or soy milk since its not even close to being in season.

Posted 6/20/2012 12:37pm by Bill Pastellak.

 

 Caramelized Fairytale Eggplant

-In my opinion, fairytale are the king of all eggplant. The thin skin, lack of bitterness, and small amount of seeds means it's absent of the many of the negatives that make cooking eggplant a pain. Serve with toasted baguette slice rubbed with fresh, local garlic in the box.

 Blueberry Goat Cheese Muffins
 
-So many folks have been coming and telling us they got a freezer full of blueberries, so here's a recipe to put some of them to use. Sour cream or yogurt is typically called for in muffin recipes to add moisture and a tang, but here we'll use goat cheese instead.


Herbed Vinegar

-Preserving your herbs in vinegar is a great way to keep that fresh summer herb flavors in a bottle all year round. The link for this recipe gives you some good ideas for herb & vinegar pairings.

Tomatoes Stuffed with Basil and Shiitake Mushrooms

-Shiitakes, basil, & onions is solid flavor combo that you'd probably never think of. This recipe mixes those together with some rice and stuffs it in a nice ripe creole tomato.

Posted 6/16/2012 11:45am by Bill Pastellak.

 

 Watermelon, Lime and Mint Granita

-Granita is pretty much chunky, homemade italian ice, but it is delicious and easy to make in your home freezer. This recipe calls for watermelon, lime, and mint, all of which are available locally this time of year.

Pickled Cucumbers & Onions
 
-With cucumbers being so abundant this time of year, there is no reason not to always have a jar of homemade pickles in your fridge. This quick recipe for pickles doesn't require canning and will last up to two weeks (covered) in your fridge.


Oven Dried Tomatoes

-Delicious heirloom tomatoes are a wonderful treat during the summertime, but unfortunately their shelf life is considerably shorter than the run of the mill, commercial varieties. To make them last a little longer, dry them out in an oven with some olive oil and herbs.

 Chilled Carrot and Summer Squash Soup

-Carrots aren't a typical summer produce item here in Louisiana, but we got some bunches coming in anyway. This recipe mixes carrots and with readily available summer squash to make a quick and easy flavorful soup.

Posted 6/12/2012 8:20am by Bill Pastellak.

 

Imam Bayeldi (Stuffed Eggplant)

-This vegetarian dish is packed with flavor and makes great use of just about all the summer produce their is.

Plum Cardamom Cake
 
-Cardamom is one of my favorite spices to bake with and happens to go perfect with plums. This simple cake recipe has limited ingredients, so make sure to use good local butter and free range eggs since their flavor will be more pronounced.


Blueberry Cinnamon Jam

-I can't get enough of the blueberry & cinnamon combo, so this week I'm doing it up in a jam. I've heard lotsa folks have been blueberry picking these past couple weeks, so this recipe is perfect for those with an abundance of frozen blueberries.

Zucchini and Summer Squash Chips

-Zucchini & summer squash have a delicate, sweet flavor, but unfortunately they are about 95% water and when eaten raw pretty much taste like nothing. This recipe gets rid of all that excess moisture and complements the squash with some flavorful herbs & cheese.

Posted 6/9/2012 11:54am by Bill Pastellak.

 

 Blueberry Basil Cooler

-Blueberry & basil are a wonderful combination and both are abundantly available this time of year. Throw some local key limes & honey in the mix and you have yourself a refreshing summer spritzer.

Tomato Jam

-This recipe switches it up little bit, taking the traditionally savory tomato and turning it into a sweet, spreadable jam.


Peach Tarragon Pesto Pizza

-The pizza lover that I am, I could not help but include this recipe in the meal plan. The recipe will take a while, but so what when you have something that sounds as good as this. I recommend picking up fresh pizza dough at Whole Foods to save time, though the homemade stuff comes out great and is easy to make.

Zucchini and Summer Squash Chips

-Zucchini & summer squash have a delicate, sweet flavor, but unfortunately they are about 95% water and when eaten raw pretty much taste like nothing. This recipe gets rid of all that excess moisture and complements the squash with some flavorful herbs & cheese.

Posted 6/5/2012 6:41pm by Bill Pastellak.

 

-Heirloom Tomato, Pepper, and Cucumber Salad 

-Simple summer salad featuring heirloom tomatoes, cucumbers, and green bell peppers. Perfect for these steamy summer days.

Classic Caponata

-The eggplant dish is full of summer flavors and goes great as an appetizer on toast points or crackers.


Peach Tarragon Pesto Pizza

-The pizza lover that I am, I could not help but include this recipe in the meal plan. The recipe will take a while, but so what when you have something that sounds as good as this. I recommend picking up fresh pizza dough at Whole Foods to save time, though the homemade stuff comes out great and is easy to make.

Blueberry Cinnamon Rolls

-What's better than fresh hot cinnamon rolls? Fresh, hot cinnamon rolls with BLUEBERRIES!! Believe it or not, cinnamon & blueberries complement one another perfectly and take this tasty breakfast pastry to the next level.

The Box Meal Plan: August 19th through August 21stAugust 18th, 2014

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 spe

What's In the Box?August 18th, 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: August 16th through August 18thAugust 18th, 2014

  Homemade fruit leathers can take several steps, but the ingredient list couldn't be simpler! Try some Watermelon Fruit Leathers this summer - they're perfect for snacks and lunchboxes. Pancake

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