October 1 - 6

In the box:

Gala apples - M, Lunches
Arugula - T
Napa cabbage - M
Carrots - Sa
Green beans - Su
Red Russian kale - W
Leeks - M
Lettuce - Sa
Purslane - Su
Sweet peppers - Sa, M, T
Summer squash - W
Dry-farmed tomatoes - Sa, T, W, Th

In the house:

Pac Choi - Su
dill - Su

Grocery List:
Garbanzo beans

feta
caraway seeds
orzo
shrimp

Menu:
Saturday: Meat and Salad and Bread
Sunday: Potato Salad, Green Beans,
Monday: Bread and Sweet and Sour Beef Cabbage Soup
Tuesday: Greek Orzo Stuffed Sweet Peppers
Wednesday: Squash Pasta
Thursday: Roasted Prawns with Romesco Sauce

Recipes:

Debbie's Potato Salad with Mei Qing Choi, Purslane and Dill
This is a variation on the salad I made last week, and I'm including it just to show you how easy it is to play with and modify recipes to suit the ingredients you have (I know we're not getting the choi, purslane or dill this week, but again, if you're like me, sometimes your veggies last more than one week. We ARE getting celery, cucumbers and basil though, so see below how you could change the recipe to use these instead). I highlighted the differences in purple.

4 medium-sized potatoes (red or yellow, doesn't matter)
4 stems of mei qing choi, with leaves
Several stems of purslane
2-3 tbsp. finely minced fresh dill fronds
2 tbsp. cider vinegar
1 clove garlic, crushed and/or finely minced
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. olive oil
finely diced red onion (optional)
kalamata olives
feta cheese

Put washed whole potatoes, with skins, in a pot; cover with cold water, add some salt, bring to a boil, then turn down heat to medium and cover/boil 15 - 18 minutes or so, until they pierce easily with a sharp knife.

While potatoes are boiling, wash any dirt away from choi leaves, and chop into small dice (like you would celery for tuna salad, say). Chop up the darker green leaves too.Pinch off purslane leaf clusters and/or chop coarsely, until you have a small pile - maybe a cupful or more, and mince your dill (or basil).

Combine vinegar, garlic, salt, sugar, oil and dill and whisk together.

Drain potatoes when done (save the water for soup-stock making, along with that bag of veggie trimmings in your freezer I told you about earlier), and when cool enough to handle (but still warm!), slice as carefully as you can (to keep the skins intact; do the best you can - sometimes it works better than others but don't worry about it, it still tastes good!), and then dice the slices. Toss warm* diced potatoes into a bowl with choi, purslane, optional red onion and olives. Crumble in some feta cheese. Re-whisk the dressing and pour over the warm potatoes and veggies. Stir well to mix, then refrigerate until completely cooled.

*the dressing seems to be absorbed better when the potatoes are warm.

SWEET and SOUR BEEF CABBAGE SOUP
Serves 6
This wholesome sweet and sour soup combines beef, caraway seeds, sweet paprika and cabbage - ingredients that star in a number of German dishes. It is particularly nice with a crusty rye bread. For an even heartier soup add potatoes along with the cabbage. I am not a meat eater, but this is a comforting, delicious soup on a cold evening; the flavors are amazing! Remember to use only organic, grass-fed meat!

1 tbsp. olive oil
1 lb. organic, grass-fed ground beef
1 1/2 tsp. caraway seeds
1 tsp. dried thyme
2 1/2 C sweet peppers and onions, chopped
1 medium apple, diced
6 C broth
1 1/2 tbsp. honey
1 tbsp. sweet paprika
3 C coarsely chopped Napa cabbage
1-2 tbsp. apple cider vinegar
freshly ground pepper to taste

1. Heat oil in a Dutch oven over medium heat ( any large pot will work). Add beef, caraway seeds, and thyme and cook, stirring and breaking up the beef with a spoon, until mostly browned, about 4 minutes. Stir in the onion-pepper mix and apple; cook, stirring, for 2-3 minutes more.


2. Stir in the broth, honey, tomatoes, and paprika and adjust the heat so the mixture gently boils. Cook for about 8-10 minutes to blend the flavors. Stir in the cabbage and cook until barely tender, 3-4 minutes more. Season with vinegar, salt and pepper, to taste.

GREEK ORZO STUFFED SWEET PEPPERS
Serves 4
This basic recipe will work with just about any filling. Try substituting different types of cheese, herbs, or beans.

4 sweet peppers
1/2 C whole-wheat orzo
1 15 oz. can garbanzo beans
1 tbsp. olive oil
1 mediums onion, chopped
6 ounces arugula, coarsely chopped
1 tbsp. chopped fresh oregano or 1 tsp. dried
3/4 C crumbled feta cheese
1/4 C oil-packed sun-dried tomatoes (or 1/2 C fresh tomatoes), chopped
1 tbsp. red-wine or sherry vinegar
1/4 tsp. sea salt

1. Heat oven to 400 degrees F.
2. Halve the peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and the white membranous veins. Place peppers cut-side down in in a large baking pan and roast for about 7 minutes, or until just barely soft (you want the peppers to still be firm, but somewhat pliable). Let cool slightly.
3. Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, about 8-10 minutes, or according to package. Drain and rinse with cold water
4. Mash the garbanzos into a chunky paste with a fork, leaving some whole.
5. Heat oil in a large skillet over medium heat. Add onion and cook, stirring until soft, about 4 minutes. Add the arugula and oregano and cook until the arugula is wilted, about 1 minute. Stir in the orzo, chickpeas (garbanzos), 1/2 C of the feta cheese, the tomatoes, vinegar, and salt; cook until heated through, about 1 minute. Divide the filling among the peppers and sprinkle each with the remaining feta cheese.

Stephanie's Secret Squash Creamy Pasta Sauce

Puree 2 zucchini [or any other summer squash] and half an onion to a slightly runny paste-like consistency.

Sautee the other half of the onion, finely diced, with 4 cloves of finely chopped garlic in 2 tbsp. of butter until garlic is brown and onions are translucent. If you like, add a handful of coarsely chopped basil.

Add a couple of handfuls of small fresh mushrooms, whole - you can also add some coarsely chopped peppers, squash, kale, etc. [all of which we have this week!]. Stir in the zucchini-onion puree and let it come to a simmer.

Sprinkle in red pepper (to taste-depending on how hot you like it).

Add 2 cups of whole milk, stir to mix and let come back to a simmer.

In a small cup, pour 1/4 cup of milk and add 2-3 tbsp. of cornstarch. Mix well. Gradually stir this into the simmering sauce by pouring from the cup while straining out any lumps with a fork.

After sauce thickens, add your favorite cooked pasta and toss. Sprinkle the top with chopped tomatoes and parmesan cheese.

http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-prawns-with-romesco-sauce-recipe/index.html