December 9-15, 2011

In the box:

Apples - x
Arugula - F,
Red Express Cabbage - x
Carrots - x
Romanesco cauliflower - x
Fennel - x
Leeks - wherever onions are called for
Parsnips - x
Radicchio - x
Crushed Dry-farmed Tomatoes (jar will be inside your box) - pantry

In the house:

Cabbage - x
Beets - x

Grocery List:
Garlic
Bananas
Talapia
shallots
sour cream

Menu:
Friday: Spaghetti with minced arugula in the sauce
Saturday: Mexican
Sunday: Something easy from the fridge/freezer

Monday: Fish and Shredded Cabbage/Radicchio Tacos
Tuesday: Romanesco Cauliflower and Garlic Pasta
Wednesday: Parsnip and Beet Soup
Thursday: Carrot Raisin Salad and Baked Chicken

Recipes:

Parsnip and Beet Soup with Dill Cream
from "Your Organic Kitchen" by Jesse Cool
Serves 6
Jesse says, "The flavors and appearance of this passionately purple soup are balanced beautifully by the tart creaminess of the sour cream. In my restaurant we serve this soup on Valentine's Day accompanied by heart-shaped biscuits."

6 C vegetable or chicken broth
1 lb. parsnips, cut into small cubes
6 beets, trimmed and scrubbed [sure, use some red and some yellow!]
1 large shallot, thinly sliced
3 whole cloves
3 whole peppercorns
3 tbsp. sugar
Salt and freshly ground pepper
1 C sour cream
1 green onion, finely chopped [leeks instead]
2 tbsp. chopped fresh dill [or 2 tsp. dried]

Bring the broth to a boil in a large saucepan over high heat. Add the parsnips. Reduce the heat to low, cover, and simmer for 10 minutes, or until tender. Using a slotted spoon, remove the parsnips to a bowl.

Add the beets, shallot, cloves, and peppercorns to the simmering broth. Cover and simmer for 45 minutes, or until the beets are tender. Using a slotted spoon, remove the beets to the cutting board, reserving the liquid. When the beets are cool, slip off the skins. Cut into small cubes.

Strain the broth through a cheesecloth-lined sieve into a large bowl. Return the broth to the pot. Add the parsnips, beets, and sugar. Season to taste with salt and black pepper.

In a small bowl, combine the sour cream, green onion, and dill.

Ladle soup into 6 bowls and top each with a dollop of the sour cream mixture.

Apple Fennel Puree for lunch "Applesauce"

http://www.eatingwell.com/recipes/baja_battered_fish.html

From : http://www.vegkitchen.com/kid-friendly-recipes/easy-healthy-recipes/salads-your-kids-just-might-eat/

Classic Carrot-Raisin Salad
Here’s a simple salad that might just be the first your kids will enjoy. A food processor is a must for preparing this salad quickly.

Serves: 4 to 6
8 ounces carrots, peeled (or use baby carrots)
2/3 cup raisins
1 tablespoon lemon juice, or more, to taste
1 tablespoon agave nectar
1/4 cup vegan mayonnaise or Cashew Cream
Generous pinch of ground cinnamon
[Add some red cabbage too]

Grate the carrots in a food processor, then transfer to a serving bowl. Add the remaining ingredients, and mix together thoroughly.

Let the salad stand at room temperature for 20 to 30 minutes, then serve.


For later:

http://mytastyhandbook.com/tasty-food-and-drink/spicy-red-lentil-soup-with-magic-potion/

July 30 - Aug 5, 2011

In the box:

Arugula - M,
Beets - R
Green beans - T
Leeks - T
Lettuce - R, lunches
basil - T
Potatoes - T
Purslane - W
Red radishes - sandwiches?, salad?
Spinach - M, R
Padrone Peppers - S, T, W
Strawberries - lunches

In the fridge:

tons of peaches and plums - R
carrots - S
spinach - S, M
grape tomatoes - M
ginger - T

Menu:

Sunday: Veggie Pizza
Monday: Arugula Bread, Spinach Tomato Quiche
Tuesday: Green Bean and Potato Curry
Wednesday: Mexican Purslane Tacos with shredded chicken
Thursday: Beet Salad with Plums and Goat Cheese
Friday: leftover Vegetable Lasagna or Leftover from Freezer

Grocery List:

milk
bananas
limes
Goat Cheese
white wine vinegar
walnut oil
tortillas

If on sale:
coconut milk

Plan of Execution:
This is a new feature to help me get through the week since RJ starts swim lessons Monday at 4:40 pm and by the time I get him dried and dressed afterward, we will be home too late to prepare most dinners!
Sunday Afternoon - Make pizza dough in breadmaker, prepare quiche, wash and spin all greens
Sunday Dinner prep - make pizza, mince arugula
Monday Afternoon before gymnastics - bake Arugula bread in breadmaker
Tuesday Morning after run/playground or during naptime - Make Curry & Rice
Tuesday during Dinner - Roast Beets and Bake Chicken
Wednesday Morning after run/playground or during naptime - Shred Chicken, prepare taco filling
Thursday naptime - Make Veggie Lasagna with any leftovers from the week.
Thursday Dinner Prep - Cut Plums and Beets and prepare salad dressing
Friday - reheat lasagna or leftovers from freezer (depending on what's available)

Recipes:

Arugula Bread 

GREEN BEAN and POTATO CURRY
This is a simple curry to be served with rice, pickles, and chutney if so desired.

2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings (I used the peppers from the box - delicious!)
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice

1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.

Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4

1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten

1. Set aside a few raw sprigs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.

2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry.

3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread.

Beet Salad with Plums and Goat Cheese

June 20 - 25, 2011

In the box:

Arugula - F
Red and golden beets (mixed bunch) - F
Broccoli - M
Green cabbage (2) - W
Carrots - W
Fennel (Lakeside Organic Gardens) (2) - TH
Green garlic (bulbs getting more mature now; cloves forming)
Red Russian kale - T
Lettuce - RJ's party & lunches
Bunching onions (scallions)
Spinach - RJ's party & lunches
Watermelon radishes - RJ's party
Strawberries - lunches, breakfast

Menu:
Monday - Broccoli Chicken Pasta
Tuesday: Kale with Chicken Apple Sausage
Wednesday: Cabbage Rolls (half recipe)
Co-op: Dino sandwiches and fruit, carrots and dip, green smoothies
Thursday: Chicken Leek and Fennel Risotto
Friday: Beet Fish Tacos

Recipes (from LEF website):

Kale with Chicken-Apple Sausage

Okay, while we're in 'make it up' mode, here's another suggestion for kale, some-thing I did about two years ago and liked... so I wrote it down (actually, I just jotted down the ingredients, but...) Serves 2.

1 bunch kale, washed, greens stripped from stems and chopped (clinging water is okay)
1 smoked chicken-apple sausage (I like Aidell's, but any similar apple sausage'll do)
1 apple, quartered, cored, and then cut into bite-sized pieces
half a small onion, chopped (optional)
small spoonful of honey
salt
paprika

The smoked sausage is usually already cooked, so it is just a matter of heating it through. Slice or chop up the sausage. If using, sauté the onion in a little oil 'til it starts to get soft. Add a splash of water, and the cut up sausage and apple. Bring to a simmer. Simmer a bit, until the sausage starts to give off flavors to the juice and the apples start to soften. Stir in honey, sprinkle with salt and paprika. Dump in kale and cover to steam/wilt with the now-formed pan juices (add a splash more water if the pan is getting dry). Stir to incorporate, then turn off heat and keep warm until ready to serve. This goes really well with a side of winter squash (baked, steamed... whatever you like) and mashed potatoes, but would also go well over rice (brown or white). Be sure to pour on the flavorful juices!

Cabbage rolls
from an undated SJ Mercury News clipping.

This is a very old-fashioned very basic and simple recipe for a real winter comfort food. Rolls are better the next day and can be frozen. They suggest serving the rolls over wide egg noodles. Note that although the recipe calls for 2 heads of cabbage, you can easily halve it (or wait until we get another head of cabbage, probably next week!). Also it doesn't matter if you use red or green cabbage.

2 heads cabbage
2 lbs. ground beef
1 onion, grated
1 C cold, cooked rice
1 tsp. salt

Sauce
½ C dark brown sugar
½ C raisins
Juice of one lemon
1 28-oz can chopped tomatoes, with juice [recipe says 'Italian-style tomatoes' which generally have seasoning like basil and such, so if you use plain tomatoes, feel free to include a little Italian-type seasonings of your choice]

Cut core from cabbage heads** and boil in a large deep pot of water for about 5 minutes [this loosens the leaves so they can be removed from the head]. Mix together beef, onion, rice and salt. Pull off cabbage leaves, and place [a scoop of; maybe ¼ C or so?] in individual leaves, folding like an envelope. [I remember making these in Home-Ec in Jr. High School!! ;-) Takes me back.] Place rolls on a layer of chopped cabbage in a large pot. Spread chopped cabbage on top.

**Since further on in the process it talks about chopped cabbage as well, I'd suggest boiling the heads to remove the big outer leaves, and then when they start getting small, stop peeling leaves and use the inner part of the head for the chopped part!

Mix brown sugar, raisins, lemon juice and tomatoes and pour over everything. Cover and bake at 350 degrees for 3 hours. Baste with juices every hour, being careful not to stir.

For later date:

Roasted Beets, Fennel and Arugula Salad (from the newamericanvegan.com website)

Ingredients

3 cups of beets (cut into 1/2 inch cubes)
1 cup of fennel (cut into 1/2 inch pieces)
1/2 cup red onion (cut into 1/2 inch pieces)
1 teaspoon olive oil

1 1/2 tablespoons olive oil
1 tablespoons balsamic vinegar ...or 1 tablespoons red wine vinegar 1/4 teaspoon of salt
1/4 teaspoon of black pepper ...or 1/8th teaspoon freshly ground peppercorns 1/4 teaspoon of garlic powder
1 teaspoon oregano

4 to 5 ounces of arugula or baby arugula (washed) ...or 4 to 5 ounces of any mixed greens

Instructions
1) Add the cut beets, fennel and onions to a large bowl. Add 1 teaspoon of olive oil and mix well.

2) Spread the beet, fennel and onion pieces onto a baking pan. Place baking pan on the top rack of oven and roast the vegetables for about 30 minutes at 500 degrees. The beets are done when a fork can pierce them. Remove the roasted vegetable from the oven and let cool them for 20 minutes. Place them in a bowl and refrigerate.

3) Combine the 1 tablespoons of olive oil, vinegar, salt, pepper, garlic powder and oregano in a small bowl or jar and mix well. This is the salad dressing.

4) Add the arugula to a large serving bowl and pour the salad dressing on top of it. Mix the dressing with the arugula or mixed greens so every leaf is covered.

5) Add the roasted beets, fennel and onions to the arugula or mixed greens and mix well. Serve.

Serves 4 to 6 people.


Variation #1: Peel 1 orange and separate the sections. Cut each section into 3 pieces. Gently mix the cut oranges into the salad after adding the roasted beets, fennel and onions in step 5. Make sure the oranges are sweet before adding them to salad. Crimson Coleslaw
Bon Appetit (undated clipping)
serves 8

5 tbsp. olive oil, divided
5 tbsp. cherry balsamic or regular balsamic vinegar
1 tbsp. prepared horseradish
1 C (packed) coarsely grated peeled raw fresh beets (about 2 medium)
1 C paper-thin slices red onion
8 C very thinly sliced red cabbage (about 1 ¼ lbs) [one head of cabbage]

Whisk 4 tbsp. oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.

Heat remaining 1 tbsp. oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season with salt and pepper to taste. Let stand 10 minutes before serving, stirring occasionally.

Arugula Salad with Oranges and Caramelized Fennel
modified from an undated Bon Appetit clipping
serves 4

1 large fresh fennel bulb, trimmed, cut vertically into 12 wedges with some core attached [to hold it together while cooking]
3 fresh thyme sprigs
3 tbsp. extra-virgin olive oil, divided
2 tbsp. Sherry wine vinegar
1/2 tbsp. Dijon mustard
2 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
Four large handfuls of fresh arugula

Preheat oven to 400 degrees F. Combine fennel wedges, thyme, and 2 tbsp. oil in a large bowl; toss to coat. Arrange fennel, cut side down, on a large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Remove from oven, discard thyme sprigs, and let rest and come to room temperature.

Whisk vinegar, mustard, and 1 tbsp. oil in a large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to a large shallow bowl and serve.

Spanikopita
Heat 2 tbsp. of oil in a large pot.
Add 2 chopped onions (incl. the greens).
Add 1 chopped fresh clove of garlic.
Sauté until translucent.
Add one enormous bunch of roughly chopped greens.
Cook down to about a quarter of their original size.Let mixture cool.
Crack 8 eggs and fold them into the greens.
Crumble 8 oz. of feta cheese into the greens.
Sprinkle a little salt and pepper into the mix.
Set aside your filling and start working with your pastry.
Thaw one package of filo dough on your kitchen counter for 2 hours.
Unwrap the dough and cover with a cloth.
Melt one quarter pound of butter.
Brush butter on the bottom of a 9x13 inch pan.
Lay two sheets of pastry on the bottom of the pan, letting the edges hang over the side of the pan.
Brush the pastry leaves with butter.
Continue layering the pastry and buttering each sheet until you have used 10 sheets.
Pour in your egg/greens/cheese filling.
Wrap up the spanikopita with the dangling leaves of pastry.
Layer any remaining pastry dough on top and brush with butter.
Bake at 350 degrees about 30 minutes.

Shredded Beets and Greens with Sliced Oranges
from "Greens, Greens, Greens" by Johnna Albi and Catherine Walthers

1 lb. greens (beet greens, chard, kale, etc.), about 2 - 3 bunches
1 tbsp. olive oil
1 medium onion, sliced into half moons
1 C coarsely grated beets
1 orange, peel and pith removed
Dressing
Juice from one large orange
1 tsp. Dijon mustard
1 tbsp. olive oil
pinch of salt

Tear greens off from center stem and cut into strips about 1/2 inch wide. Wash and set aside. Sauté onion in oil 5 - 8 minutes until soft and translucent. Peel and grate beets (I use my food processor). Add beets to onions and sauté for about 2 minutes. Add greens and stir well. Cover and cook on medium low heat for 8 - 10 minutes, until the greens are tender. Whisk the dressing ingredients together and drizzle over beets and greens just before serving. Top with sections of orange and serve warm. Serves four as a first course and makes a beautiful presentation full of holiday colors. Enjoy!

Friday February 18 - Thursday February 24, 2011

Friday - Butternut Squash Casserole
Saturday - Chinatown!
Sunday - Pumpkin Polenta, leftover lamb, leftover asparagus and frozen green beans and peas
Monday - Soba Stir Fry
Tuesday - Fish Tacos
Wednesday - quinoa stuffed peppers
Thursday - spinach shrimpy fusilli

Pumpkin polenta (The Petit Apetit p.164), chicken, and veggie
Wild Polenta p. 174
Fish Tacos (The Petit Apetit p. 186)
Soba Stir Fry p. 201
Quinoa Stuffed Peppers 230
Spinach Shrimpy Fusilli  234

Citrus Corn Muffins (need cornmeal, buttermilk) p. 99
Curry and herb peas p.108
cereal batons for snacks p. 126
Mom's Meat Loaf p 142
Graham Crackers p 143 (need graham flour)
Baked Ricotta Cake p 144
Multigrain Scones p 163
St. Pats Spinach Pesto p 169
Gabby's Gaspacho p 194
Black Bean Soup p 217
Pork Roast with Blackberry Sauce p. 219
Chicken and Sausage Jambalaya p 225
lamb stew 227
Ratatouille 232
Stuffed Squash Boats 235

September 2 - 8, 2010 Dinner Plan

Plan
Thursday - Linguine Alfredo with New Zealand Spinach
Friday - Tacos with Peppers, Salsa, and Beans  and Avocado & Squash with salty cheese
Saturday - Chicken, Grated Beets, and Beet Green with Orange Butter, Roasted Radishes
Sunday - Tuna and Potato Stuffed Ancho Chiles
Monday - BBQ @ McCauley's - Bring Green Bean Salad and a drink
Tuesday - Swiss Chard Pie (Page 80 of Vegetarian Cookbook), add grated yellow squash
Wednesday -Spaghetti Sauce with ALL tomatoes, with spaghetti and meatballs and garlic bread

CSA veggies:
New Zealand Spinach- make more baby food out of leftovers from Thursday
Tomatoes - use up with sauce on Wednesday
String Beans - Monday
Yellow Beans - Monday
Purple Beans - Monday
Beets - Saturday
Radishes - Saturday
Swiss Chard - Tuesday
Shallots - Saturday
Lemon Cucumbers - Use instead of Lettuce Monday
Cucumber - Use Instead of Lettuce Monday
Strawberries
Melons
Ancho Chiles - Sunday
Jalepenos - Salsa Friday
Squashes - make leftovers into baby food and squash cookies (once oven is clean)
purple peppers -
red peppers - with tacos
green peppers -

Grocery List
goat cheese (3 oz)
Sherry Wine Vinegar
buttermilk
butter
ahi tuna
whipping cream
horseradish
whole grain mustard
lime juice
Red Potatoes
cilantro
avocados (2)
Salty mexican cheese