May 5 - 10, 2013

In the box:

Arugula - F
Bok Choy - M
Cabbage - M
Carrots - W
Cauliflower - T
Fava Beans - R
Green garlic
Kale - T
Lettuce - Su
Strawberries

In the fridge:

Chard - Su
Cauliflower - T
Mizuna - M
Carrots - Su

Groceries:
Dry White Beans
Pizza Sauce
Mozzarella Cheese


Menu:
Sunday: Potato Chard Enchiladas, Salad
Monday: Steamed Dumplings, Bok Choy stir fry
Tuesday: Cauliflower Tater tots, Pork, Kale Chips
Wednesday: Steamed Carrots, Baked Fish, rice
Thursday: Nicoise Pasta Salad with Fava Beans
Friday: Arugula White Bean Dip, Pizza

Recipes:

Potato Chard Enchiladas
Steamed Dumplings (Add Mizuna, use leftover chicken from Monday, shredded, freeze leftovers)

Cauliflower Tater Tots (use cauliflower from last week and this week, freeze leftovers)

Kale Chips (version 3)

Nicoise Pasta Salad with Fava Beans

Arugula White Bean Dip (soak beans Thursday night)

April 27 - May 3, 2013

In the box:

Arugula - M
Asian greens, Mizuna - F
Broccoli - R

Cabbage, Savoy - Su, R, F
Carrots
Cauliflower - F
Chard - R
Cilantro - R
Fava Beans - M
Green garlic - use whenever a recipe calls for garlic
Kale - M
Lettuce - Sa
Strawberries

In the fridge:

Chard - Sa

Carrots - Sa

Spinach - Sa

Lettuce - Sa

Cabbage - Su, R, F

Sweet Potatoes - M

Challenge: Using up all the crunchy stuff before it goes bad, now that I can have crunchy food again!

Groceries:

Pecorino

Butter (if on sale)

Syrup

Corn Tortillas

Lime Juice

Urad Dal (Black Split Lentils)

Curry leaves

Bread Crumbs (if there are organic - otherwise make french bread and make breadcrumbs from that)

Walnuts (1 cup)

Shitake Mushrooms

Ginger root

Dumpling Wraps

Menu:

Saturday: Smoked Pork Loin, Salad, Potato Chard Casserole (from last week - we switched the meals around a little and had leftovers one day, so we didn't get to make this)

Sunday: Coleslaw (shred all cabbage and save for later), Grilled Sausages with Sauerkraut, Salads

Monday: Roasted Chicken, Sweet Potatoes covered with sauteed spinach.

Tuesday: Fava Bean Polenta

Wednesday: Kale Walnut Pesto Pasta

Thursday: 

    Co-op Lunch:  Cabbage Vedas (made ahead and reheated in oven), Broccoli Bites (made ahead baked during co-op) Fruit, Use any leftover greens from the week to make green cookies again

    Dinner: Potato Chard Enchiladas

Friday: Steamed Dumplings, Cauliflower Tater Tots

Recipes:

Fava Bean Polenta - Add minced arugula instead of asparagus and black pepper

Kale Walnut Pesto Pasta (add some steamed carrots too)

Potato Chard Enchiladas

Cabbage Vedas

Broccoli Bites

Steamed Dumplings (Add Mizuna, use leftover chicken from Monday, shredded)

Cauliflower Tater Tots

April 21 - 26, 2013

In the box:

Arugula - x
Asian greens, Tatsoi - x
Cabbage, Savoy
Carrots - x
Chard - x
Cauliflower - x

Green garlic
Kale - x
Lettuce
Strawberries

In the fridge:

Broccoli - x

Cabbage - x

Chard - x

Challenge: Still need soft food.  Hopefully that will change soon - I'll find out after getting the stitches out Monday.

Menu:

Sunday: Meatballs in Lemon Sauce with Salad (for boys)

Monday: Cauliflower Pasta

Tuesday:

     Co-op: Kale cookies, Lemonade with fresh squeezed lemons

     Dinner: Crockpot Cabbage Casserole

Wednesday: Coconut Curry Shrimp & Broccoli

Thursday: Peanut egg noodle Tatsoi

Friday: Potato and Chard Casserole

Groceries:

parmesan cheese

cheddar cheese

white beans

ground turkey

earth balance

almond milk

coconut milk

peanut butter

can tomato sauce

Recipes:

http://asweetlife.org/recipes/swiss-chard-meatballs-in-lemon-sauce/

http://www.food.com/recipe/pasta-with-broccoli-cauliflower-and-beans-464718

http://versatile-vegan.com/2013/03/17/dont-call-these-spinach-cookies-although-thats-exactly-what-they-are/ (make with Kale puree instead)

http://cavegirlfoodie.blogspot.com/2012/03/crockpot-cabbage-casserole.html (add minced arugula and raisins)

http://cavemengourmet.com/2012/08/15/coconut-curry-shrimp/

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=287172 (add carrots)

http://www.themeltaways.com/2013/01/30/what-were-eating-wednesday-potato-and-chard-casserole/ 

April 13 - 19, 2013

In the box:

Apples - lunches
Arugula - x
Asian greens, Pac Choi - x
Broccolli - x
Cabbage, Savoy - x
Carrots - x
Chard - x
Green garlic - x
Kale - x
Lettuce - salads for boys
Radishes, French Breakfast
Strawberries - lunches

Challenge:  Food still has to be soft.  Grrr.

Groceries:

yogurt

diced tomatoes

coconut milk

rice noodles

Menu:

Saturday: Salad (for the boys), Turkey Burgers

Sunday: Kale Palak Paneer with Chickpea curry

Monday: Chard & Bean Burritos (use onions and garlic for refried beans)

Tuesday: Green Garlic Broccoli Soup

Wednesday: Scrambled Eggs with minced greens.

Thursday: Thai Coconut soup with pak choi (add cubed fish & sweet potato & minced arugula)

Friday: Cabbage Cakes with steamed Carrots and applesauce

Recipes:

http://www.nomsforthepoor.com/2013/03/kale-palak-paneer-homemade-paneer.html

http://vegetarian.about.com/od/vegetarianindianrecipes/r/quickchickpeas.htm

http://www.liveearthfarm.net/green-garlic-and-broccoli-soup/

http://www.thehomechannel.co.za/thai-coconut-soup-with-pak-choi-and-rice-noodles/

http://allrecipes.com/recipe/cabbage-cakes/

Meals - April 8 - 12, 2013

In the box:

Apples - Lunches
Arugula - F
Asian Greens, Tatsoi or Mizuna - M
Beets - W
Cabbage, Savoy - M, T
Carrots - T
Chard - R
Cilantro - R
Kale - smoothies for snacks
Lemons, Meyer
Lettuce - salad for the boys over the weekend
Spinach - smoothies for snacks

Challenge: Needs to be soft due to never ending gum surgery recovery

Groceries:

Tofu
yam
Cream of Wheat
Yogurt
Breakfast Bars
potatoes
goat cheese

Menu:

Monday: Stir Fry with tofu, cabbage, and asian greens over Black Rice

Tuesday: Carrot Soup (add leftover cabbage)

Wednesday: Baked Fish with Mashed Potatoes and Beets

Thursday:

           Co-op Lunch: Kale & Cocoa Waffles

           Dinner: Polenta Pie with minced chard & cilantro

Friday: Pasta with arugula and goat cheese

Recipes:

CARROT SOUP with GARAM MASALA
Serves 6

You can find Garam Masala in Indian markets or at health food stores. It is a combination of coriander, cumin, cinnamon, clove, pepper, bay and several other spices. It is sold in bulk at many of the health food stores and is absolutely worth the effort to find.

Ingredients:
¼ cup olive oil
¾ cup diced yellow onion
4-6 carrots, roughly chopped (peeling optional)
1 small yam, peeled and diced
sea salt and pepper to taste
¾ teaspoon garam masala, divided
3 cup vegetable stock
2 teaspoons fresh lime juice, or to taste
2 tablespoons sour cream or Greek yogurt, plus additional to garnish

DIRECTIONS:
1. Heat oil in a soup pot over medium heat. Add the onion, carrots, yam, ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garam masala. Cook for about 15 minutes, stirring frequently.
2. Add the stock and 1 cup cold water and raise the heat to high, Bring to a boil, then reduce the heat to a simmer, partially cover, and simmer until vegetables are tender, about 15 minutes. Remove from heat.
3. If you have an immersion blender, use it to puree the soup. (Otherwise, allow soup to cool slightly and then puree in batches in a blender. Return soup to pot.) Season with lime juice, to taste. And adjust the salt and pepper.
4. Mix sour cream or yogurt and remaining ¼ teaspoon garam masala in a small bowl. Swirl into the soup. Serve hot, garnished with additional sour cream or yogurt. If desired.

http://www.thehealthyeverythingtarian.com/black-bean-feta-polenta-pie/

http://www.mariquita.com/recipes/arugula.html

February 8 - 15, 2013

Well, we're back.  We had a break from the CSA box back over the holidays and when it started up again, we were just busy and didn't actually plan our meals, but grabbed from the box and made stuff.  On some level, that's nice too, but I honestly think we eat better and have less waste when I plan it out, so here we go again!  We also started getting a monthly meat share with all organic meat, so this might help me plan out how we use that as well.

In the box:
Apples
Broccolini - T
Brussels Sprouts
Carrots - Su, T, W, R
Celeriac - R
Chard - F
Leeks - Su, T
Limes
Lettuce - M
Parsnips - Su
Winter Squash (Butternut)

In the fridge:
Parsnips - Su
Butternut Squash - Su
Carrots - Su, T, W, R
Celeriac - R
Leeks - Su, T
Onions -Su, W, F
Broccoli - T
Asian Greens - T
Cabbage - M, W

In the freezer:
pork chops - W
lambchetta with harissa rub - R
steak
pork porterhouse
osso buco
beef short ribs
ground beef - M

Groceries
Bread
Milk
baking powder
tortillas
coconut milk
salt
greek yogurt
candied ginger
garlic
fish sauce
marinara
kombu seaweed
tofu

Menu
Sunday: Butternut Squash and Parsnip Soup with Homemade Bread
Monday:  Make squash muffins in the morning, beef/cabbage burritos
Tuesday: Make persimmon bars and freeze extra puree, tofu stir fry
Wednesday: Slow cooker pork stew
Thursday:
     Co-op: parsnip/chard pancakes with applesauce
     Dinner: Lambchetta with Harissa rub, with celeriac mash, and honeyed carrots
     Dessert:
Friday: Black Bean Chili

Recipes

http://www.liveearthfarm.net/butternut-squash-and-parsnip-soup/

http://www.liveearthfarm.net/butternut-squash-oat-muffins-with-candied-ginger/

http://allrecipes.com/recipe/runza-burritos-international/

http://www.liveearthfarm.net/persimmon-bars/

http://nomnompaleo.com/post/8425643634/slow-cooker-cheater-pork-stew

http://www.liveearthfarm.net/celeriac-mash/

http://www.liveearthfarm.net/black-bean-chili-with-winter-squash-and-greens/

December 1 - 7, 2012

In the box:

Apples
Arugula
Beets - F
Cabbage - W
Romanesco cauliflower + - F
Celery - T
Pineapple guavas - Lunches
Lacinato kale - T
Leeks - T
Meyer lemons +
Winter squash + - T
Fruit jam from Happy Girl Kitchen (made with LEF fruit)

In the fridge:

Squash - Su, T

Potatoes - T

carrots - T

yams - T

cabbage - W

Groceries:

dal

yellow dal

garbanzo beans

eggroll wraps

Menu:

Saturday: SUSHI!

Sunday: Butternut Squash Soup, Bread

Monday: Pasta with Arugula and Shrimp

Tuesday: Coconut Curry DAL, make in the afternoon with Logan)

Wednesday: Peanut Noodles and Eggrolls, shred remaining cabbage and make sauerkraut with boys

Thursday: Leftovers

Friday: Beet and Romanesco Cauliflower Salad

Recipes:

COCONUT CURRY DAL
coconut oil for cooking
1 butternut squash
1 large onion, diced
1 orange bell pepper, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
3 leeks, cleaned well, and sliced into 1/4-inch rounds
1 garnet yam, peeled and cubed
1 fennel bulb, chopped
3 fingerling potatoes, chunked
1 can Thai coconut milk
1-2 tsp. curry powder
1-2 tsp. garam marsala
sea salt and pepper to taste
fresh squeezed lemon juice
 6-8 C chicken or vegetable stock
1 C dal, rinsed well
1 C orange lentils, rinsed well
1 C yellow dal, rinsed well
1 can garbanzo beans
1 can coconut milk
Squeeze of fresh lemon (optional)
1 to 2 bunches leafy greens (kale, chard, spinach, collards), washed, de-stemmed and chopped

1. Cut the butternut squash in half, de-seed, and rub with coconut oil. Place on a baking sheet and bake in a 350 degree oven for about 30 minutes, or until tender (the cooking time depends on the size of the squash). Remove when tender and set aside to cool. 
2. In a large pot, melt 1 tbsp. coconut oil and start to saute the onion, until  caramelized, about 7- 10 minutes. Add the chopped leeks and continue to saute until very tender, then add the rest the vegetables and saute until all is tender and steamy.
3. Add the spices and saute a bit longer to incorporate and release their oils.
4. Add about 6-8 C stock, then add the lentils and dal. Stir well. 
5. Scoop out the butternut squash and add the flesh to the lentils and dal. Mix well to combine. Simmer, slightly covered, until the mixture is tender to the bite. You will want to stir the dal occasionally while it is cooking. You may also need to add more stock as it cooks. 
6. Add the rinsed, cooked garbanzo beans and the coconut milk. Stir in gently. I like to add a little fresh lemon juice for brightness.
7. Add the chopped kale and other greens if you like and mix incorporating all. Season to your taste with sea salt and pepper and more lemon juice if you so desire.
8. Serve over brown basmati rice and have a side of roasted, whole cashews to sprinkle on top. This fills the house with love! 
9. This makes a large pot of soup so you may want to cut the recipe in half, but don't reduce the quantity of greens.

http://www.realsimple.com/food-recipes/browse-all-recipes/peanut-noodles-snap-peas-00100000066749/

http://www.imorganic.com/the_very_next_thing.php/kid-friendly-cabbage/

http://www.epicurious.com/recipes/member/views/ROASTED-BEET-AND-CAULIFLOWER-SALAD-1268688#