April 22-29, 2015

In the box:

1 Lettuce, Various (1.0 head) - S, T
1 Kale, Lacinato (1.0 bunch) - R, W
1 Cilantro (1.0 bunch) - T
1 Carrots, Bunch (1.0 bunch)  - S
1 Beets, Red (1.0 bunch) - F
1 Broccolini (1.0 lbs) - W
1 Strawberries - 1 lb (1.0 clamshell) - Lunches, Sunday dessert?
1 Fava Beans in Pod (1.0 lbs) - R
1 Chard, Rainbow (1.0 bunch) - M
1 Onions, Spring (1.0 bunch) - Various
1 Garlic, Green (1.0 bunch) - Various

In the fridge:
carrots - F

Groceries:
Something to grill
Bell pepper

Menu:
Thursday: Fava bean succotash with baked fish (add kale to this)
Friday: Egyptian beetroot dip, carrot fries, veggie burgers
Sunday: BBQ, Salad
Monday: Chard Chickpea Fritters
Tuesday: Taco Tuesday
Wednesday: Broccoli and Carrot Pasta (with kale green sauce)


Recipes:
Friday: http://www.deliciouseveryday.com/egyptian-beetroot-dip/

Monday: http://www.pacificsciencecenter.org/Wellbody-Blog/wellbody-recipe-kid-approved-swiss-chard-and-chickpea-fritters

April 16 - 22, 2015

In the box:

2 Lettuce, Various (1.0 head) - T
1 Leeks (1.0 bunch)
1 Kale, Lacinato (1.0 bunch) - S
1 Onions, Spring (1.0 bunch)
1 Cilantro (1.0 bunch) - T
1 Carrots, Bunch (1.0 bunch) - T
1 Beets, Red (1.0 bunch)
1 Frisee (1.0 head) - T
1 Strawberries - 1 lb (1.0 clamshell) - Lunches
2 Fava Beans in Pod (1.0 lbs) - F
1 Chard, Rainbow (1.0 bunch) - R

In the fridge:

Asparagus - R

Lemons

Grocery list:

Cucumber

Avocados

Plain yogurt

pasta sauce

tomato paste

macaroni

Menu:

Thursday: Asparagus, Baked Fish, green rice

Friday: Fava Bean Taamia with Pita, yogurt and cucumber, 'Irea to drink (Egyptian food night)

Sunday: Koushari - Add minced kale (Egyptian Food night #2), Sesame Cookies

Monday: Beet Rice Pilaf, add sausage or beans or ham for protein

Tuesday: Taco Salad 

Wednesday: Green eggs or pasta

Recipes:

Friday:  http://www.our-food-recipes.com/history-of-food/historic-food-recipes/ancient-egyptian-food-recipes/

'Irea (Cinnamon Beverage)

Ingredients
2 cinnamon sticks
2 teaspoons sugar, or to taste
1 cup cold water
Mixed nuts

Procedure
Place the cinnamon and sugar in a small saucepan with the cold water and bring to a boil, stirring occasionally.
Lower the heat and allow the mixture to simmer for 10 minutes, or until it is brownish.
Remove the cinnamon sticks and pour the drink into a cup.
Serve with mixed nuts sprinkled into the cup.

Makes 1 cup.

http://www.foodbycountry.com/Algeria-to-France/Egypt.html

Sunday:

Koushari (Lentils, Macaroni, Rice, and Chickpeas)

Ingredients
1 cup lentils
1 teaspoon salt
1 cup elbow macaroni
1 cup rice
1 can (15-ounce) chickpeas (also called ceci)
2 Tablespoons olive oil

S AUCE :
1 cup canned tomato puree
¼ cup olive oil
2 onions
1 garlic clove, or to taste

Procedure
Prepare lentils: Place the lentils in a sieve and rinse thoroughly. Place them in a large saucepan with 3 cups of water and 1 teaspoon salt.
Heat until the water begins to boil. Lower the heat, and simmer for about 1 hour until lentils are tender. Drain and set the lentils aside.
Prepare the macaroni: Fill the same saucepan with water (add salt if desired). Heat until the water begins to boil.
Add the macaroni and boil about 12 to 15 minutes, until macaroni is tender. Drain and set the macaroni aside. (It is okay to combine the macaroni and lentils.)
Prepare the rice: Heat the 2 Tablespoons of olive oil in the same saucepan. Add the rice and cook for 2 or 3 minutes, thoroughly coating the rice with oil.
Add 2 cups of water and heat until the water begins to boil. Cover the saucepan and simmer until the rice is tender, about 15 minutes.
Remove from heat and allow to cool for about 5 minutes.
Assemble koushari: Drain chickpeas and rinse. Add chickpeas, lentils, and macaroni to cooked rice and toss very gently with a fork.
Make sauce: Peel the onions and cut them in half lengthwise. Slice each half crosswise into thin slices.
Heat ¼ cup olive oil in a skillet. Add onions and cook, stirring often with a wooden spoon, until onions are golden brown.
Add garlic clove and cook 1 or 2 more minutes. Stir in tomato puree and heat until bubbly.
Now pour the sauce over the lentil mixture and heat over very low heat for about 5 minutes, until completely warm.
Serve with pita bread.

Serves 4 to 6.Read more: http://www.foodbycountry.com/Algeria-to-France/Egypt.html#ixzz3XOo2TNmm

Monday: http://www.cookincanuck.com/2013/10/one-pot-beet-rosemary-kale-arborio-rice-pilaf-recipe/

April 8 - April 15, 2015

The hiatus is over and we have a box again!

In the box:
1 Broccoli (1.0 lbs) - R
2 Lettuce, Various (1.0 head) - W
1 Leeks (1.0 bunch) - W
1 Kale, Lacinato (1.0 bunch) - R
1 Cabbage, Various (1.0 head) - F
1 Garlic, Green (1.0 bunch)
1 Cilantro (1.0 bunch) - T
1 Carrots, Bunch (1.0 bunch) - R, W
1 Beets, Red (1.0 bunch) - W
1 Frisee (1.0 head) - W
1.5 Fava Beans in Pod (1.0 lbs) - M
1 Chard, Rainbow (1.0 bunch) - T


In the fridge:
Lemons - R
Apples
Sweet Potatoes - T
Potatoes - W
Onions
Celery - W
Ginger
Green Garlic - W
Baby Carrots - R, W
Tomatoes
Strawberries
Raspberries
Ham Bone - W


Menu:


Thursday: Baked Potatoes with Broccoli and Carrots and roasted kale, Make Lemon Juice cubes
Friday: Apple and Cabbage Slaw, Polish Sausage, Make Sauerkraut
Weekend: Split Pea Soup with Ham, Potatoes, Carrots, and Kale, Beet Salad with Goat Cheese
Monday: Egyptian Ful Medames
Tuesday: Sweet Potato Black Bean Chard Tacos (Taco Tuesday!)
Wednesday: Green Eggs and Ham

Recipes:

http://localfoods.about.com/od/favabeans/r/Fresh-Fava-Ful.htm
http://www.superhealthykids.com/delicious-kids-salad/

February 25 - March 5, 2015

In the box:
1 Broccoli (1.0 lbs) - R
1 Cabbage, Savoy (1.0 head) - Su
1 Kale, Green Winterbor (1.0 bunch) - T
1 Cauliflower, Romanesco (1.0 head)
1 Apples, Fuji (1.0 lbs)
1 Garlic, Green (1.0 bunch)
1 Collard Greens (1.0 bunch) - T
1 Carrots, Bunch (1.0 bunch)
1 Parsnips (1.0 lbs)
2 Lemons, Meyer (1.0 lbs)
1 Chard, Rainbow (1.0 bunch) - M


In the fridge:
Green Garlic
Lemons - Su (& Finally Juice them!!!)
Kale - W
Parsnips - M
beets - R
bell pepper - R
cilantro - F, T
butternut squash - R

Shopping List:
dill
brown lentils
feta cheese
eggs

Menu:
Wednesday - Green eggs
Thursday - Co-op lunch - beet brownies, Dinner: Broccoli, Bell Pepper & Bean Stuffed Twice Baked Potatoes
Friday - Multicultural Night @ RiTechA
Sunday - Egyptian Mashy Crump, Egyptian lemon chicken
Monday - Lentil Soup (crockpot) - add parsnips and use chard instead of spinach
Tuesday - 'Taco' Tuesday - Green Enchiladas
Wednesday - Egyptian Lentils and Rice (crockpot)
Thursday - Cauliflower Risotto

Recipes:

http://www.food.com/recipe/egyptian-style-stuffed-cabbage-leaves-mashy-crump-194768

http://www.khanapakana.com/recipe/ca09c1f3-cd08-458d-85a1-a7cf0ae52734/egyptian-lemon-chicken-with-parsley

http://www.kalynskitchen.com/2013/01/slow-cooker-greek-lentil-soup-tomatoes-spinach.html?m=1

http://theprettybee.com/2012/06/crockpot-recipe-egyptian-lentils-and.html

http://www.lesrecettesdejuliette.fr/article-risotto-de-courge-butternut-et-de-chou-romanesco-au-cidre-120933112.html

February 18-25, 2015

In the box:

1 Kale, Various (1.0 bunch)
2 Apples, Fuji (1.0 lbs)
1 Garlic, Green (1.0 bunch)
1 Cilantro (1.0 bunch) -T, Freeze
1 Carrots, Bunch (1.0 bunch) - R
1 Beets, Red (loose) (1.0 lbs) - R
1 Lemons, Meyer (1.0 lbs) - Juice
1 Crushed Heirloom Tomatoes (1.0 jar) - Pantry
1 Broccoli (1.0 lbs) - F


In the fridge:
Parsnips - S
Kale - W
Beets - R
Lemons - F
Celery
Savoy Cabbage - S
Butternut Squash
Ginger - S

Groceries:

Polenta
Bell pepper

Menu:


Wednesday: Green Eggs with Kale

Thursday: Beet Lentil Burgers (buns in freezer), Carrots, Beet Muffins

Friday: Broccoli Polenta Sticks, Mini pizzas, lemonade (juice lemons)

Weekend Ideas: Slow Cooker Sweet and Sour Chicken with parsnips and cabbage

Monday: Butternut & Kale Chickpea Curry

Tuesday: Fish Tacos with cilantro sour cream

Recipes:
http://www.sproutedkitchen.com/home/2013/3/26/smoky-beet-burgers.html

http://janeshealthykitchen.com/chocolate-brownie-superfood-bars/#.VOTZi_nF98E

http://chefthisup.com/recipe/6151/finger-food--baked-broccoli-polenta-stic/

http://realmomkitchen.com/10947/slow-cooker-sweet-and-sour-chicken/

February 12 - 18, 2014

In the box:
1 Lettuce, Various (1.0 head)
1 Kale, Various (1.0 bunch)
1 Cauliflower, Romanesco (1.0 head) - R
1 Apples, Fuji (1.0 lbs)
1 Garlic, Green (1.0 bunch) - R
2 Carrots, Bunch (1.0 bunch) - R
1 Squash, Butternut (1.0 each)
1 Beets, Red (loose) (1.0 lbs)
2 Onions, Red OR Yellow (1.0 lbs)
1 Lemons, Meyer (1.0 lbs)
1 Chard, Rainbow (1.0 bunch)

In the fridge:
Chard
Parsnips
Kohlrabi

Menu:
Wednesday - make fudge
Thursday: Pork Schnitzel, cauliflower, beet mashed potatoes, and kohlrabi soup
Friday:  Butternut Quinoa with Kale
Saturday: V-day meal, surf & turf, carrots, mashed potatoes
Sunday:  Dinner out - Sushi!
Monday: Pasta with homemade Butternut sauce
Tuesday:  Taco Tuesday (Veggie Base - Kidney Beans, Parsnips, Onions)

http://oldschoolpastry.pastrysampler.com/college-fudge-vassar-smith-college-and-wellesley/
http://www.simplyquinoa.com/butternut-squash-quinoa-risotto/

Thanksgiving Week 2014

In the fridge:

Fennel (2)
Carrots
Celeriac
Potatoes
Sweet Potatoes (2 bags)
Kale
Beets
Swiss Chard
Dandelion Greens
Leeks
Green/Yellow Peppers
Lettuce
Cilantro
Butternut Squash (3)
Pumpkin

Saturday: Potato-Fennel Gratin, Butternut squash/Kale Mash, Roasted Meat, Salad
Sunday: Fennel Leek Soup with Homemade Bread
Monday: Veggie Lasagna (Swiss Chard, Carrots, Green peppers, leeks)
Tuesday: Pomegranate Jam, Beet Dandelion Green Risotto, Beet Brownies to Freeze
Wednesday: Pumpkin Cheese Pie for Thanksgiving, Celeriac Lentil Dal
Thursday: Turkey and Stuffing (Sausage Sage and Artichoke-Cranberry-Apple Stuffed Butternut squash)