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 5/27/2013 11:46am by Bill Pastellak.
The organic blue (or purple?) potatoes in the box this week from Inglewood Farm are what make local food so much fun. Great ingredients like this only require the simplest of recipes to highlight their quality. Even better, the deep color of the taters comes from the free-radical busting antioxidants called anthocyanins.
Berry Parfait
With berry season in full effect in Southern LA., it'd be a travesty if you did not make this classic summertime dessert at least once.
Tips: Toss 2 cups of blueberries with half the sugar, 2 T of lime juice, and a 1/2 t. of cinnamon. Toss 2 cups of the strawberries with the remaining sugar, 2 T of lemon juice, and 1/2 t. of almond extract. Let sit for 30 min. Layer the berries separately in the parfait. You will not be disappointed.
Spicy Pickled Green Beans
Perfect for Bloody Marys or just as a snack, homemade pickled green beans are super easy to make and beat the pants off anything you can get at the store. These will keep in the fridge for at least a week, but I doubt they'll last that long.
Zucchini Fritters
Like potato latkes, only better. Make sure to salt the grated zucchini before forming the fritters. The salt helps draw out excess water from the zucchini which would otherwise make for a soggy fritter.
Berry Parfait
With berry season in full effect in Southern LA., it'd be a travesty if you did not make this classic summertime dessert at least once.
Tips: Toss 2 cups of blueberries with half the sugar, 2 T of lime juice, and a 1/2 t. of cinnamon. Toss 2 cups of the strawberries with the remaining sugar, 2 T of lemon juice, and 1/2 t. of almond extract. Let sit for 30 min. Layer the berries separately in the parfait. You will not be disappointed.
Spicy Pickled Green Beans
Perfect for Bloody Marys or just as a snack, homemade pickled green beans are super easy to make and beat the pants off anything you can get at the store. These will keep in the fridge for at least a week, but I doubt they'll last that long.
Zucchini Fritters
Like potato latkes, only better. Make sure to salt the grated zucchini before forming the fritters. The salt helps draw out excess water from the zucchini which would otherwise make for a soggy fritter.
Posted 5/18/2013 2:02pm by Bill Pastellak.
You don't really need much more than a little salt and butter for fresh green beans, but I've never met a dish where adding Parmesan and garlic was a bad idea.
Blueberry Cornbread
Blueberries and corn are a surprisingly good combo and this sweet cornbread is perfect as a breakfast pastry or light dessert. I like to use the Three Brothers Farm raw sugar at the market in lieu of the mix of white sugar and light brown sugar called for in the recipe.
Pickled Baby Squash
The beautiful baby squash in the box this weekend are great as quick saute with some olive oil and balsamic vinegar, but I like to make things a little more complicated than that. This quick pickle recipe is a great way to preserve the delicate squash which don't do well more than a few days in the fridge.
Baked Kale Chips
Kale chips are as easy to make at home as they are expensive at the store. With a little bit of oil (I prefer canola or olive oil) and some salt and seasonings, you've got a tasty, crispy snack that's as addictive as potato chips.
Blueberry Cornbread
Blueberries and corn are a surprisingly good combo and this sweet cornbread is perfect as a breakfast pastry or light dessert. I like to use the Three Brothers Farm raw sugar at the market in lieu of the mix of white sugar and light brown sugar called for in the recipe.
Pickled Baby Squash
The beautiful baby squash in the box this weekend are great as quick saute with some olive oil and balsamic vinegar, but I like to make things a little more complicated than that. This quick pickle recipe is a great way to preserve the delicate squash which don't do well more than a few days in the fridge.
Baked Kale Chips
Kale chips are as easy to make at home as they are expensive at the store. With a little bit of oil (I prefer canola or olive oil) and some salt and seasonings, you've got a tasty, crispy snack that's as addictive as potato chips.
Posted 5/6/2013 2:02pm by Bill Pastellak.
Zucchini bread is a great way to use up your zukes in a way that almost anyone will enjoy. This recipe subs out eggs for ground flax seeds to make it vegan.
Wilted Chard With Golden Raisins And Toasted Pecans
Chard and raisins might sound strange, but it works surprisingly well. This recipe traditionally calls for pine nuts, but I'll be using pecans to make it more local. If your vegetarian/vegan and leave out the bacon, make sure to double the amount of olive oil called for.
Roasted Red Potatoes
Some times less is more. This recipe (if you can call it that) is comfort food at its best. Serve with some roast chicken and a side of sauteed kale or chard for a complete meal.
Wilted Chard With Golden Raisins And Toasted Pecans
Chard and raisins might sound strange, but it works surprisingly well. This recipe traditionally calls for pine nuts, but I'll be using pecans to make it more local. If your vegetarian/vegan and leave out the bacon, make sure to double the amount of olive oil called for.
Roasted Red Potatoes
Some times less is more. This recipe (if you can call it that) is comfort food at its best. Serve with some roast chicken and a side of sauteed kale or chard for a complete meal.
Posted 5/6/2013 2:02pm by Bill Pastellak.
Blueberry Muffins
The first blueberries of the season are here and we couldn't wait to put them in the box. Hands down, my favorite way to kick off blueberry season is with a big batch of blueberry muffins. I've made this recipe a dozen times and it has never failed me.
This cool, refreshing cucumber salad is perfect compliment to falafel or spiced lamb dishes. Alternatively, cut up some pitas and serve with some olives and homemade hummus for a nice appetizer platter.
Squash and zucchini have such a delicate flavor that you don't want to cook them to much or else there flavor is lost. I put a little dab of butter on top to finish and that's it!
French Onion Soup
With local onions being a rare treat, I had to find a recipe that made them the focal point of the. What better way to highlight them than French onion soup. Homemade French onion soup relies on using high-quality ingredients, so make sure to use fresh herbs and good cheese.
French Onion Soup
With local onions being a rare treat, I had to find a recipe that made them the focal point of the. What better way to highlight them than French onion soup. Homemade French onion soup relies on using high-quality ingredients, so make sure to use fresh herbs and good cheese.
Posted 4/17/2013 11:33am by Bill Pastellak.
On top of being delicious, this recipe can knock all of your greens in one fell swoop and will provide leftover gumbo for days. Like many traditional dishes, the exact recipe is any but fixed. Feel free to leave out the smoked meats for a vegetarian dish.
Warm Goat Cheese, Beet and Arugula Sandwiches
I'm a firm believer that any dish can be successfully turned into a sandwich. This one here takes the classic goat cheese, beet, and arugula salad and turns it into a vegetarian sammich suited for lunch or a light dinner. Instead of canned beets, simply roast your beets in the oven until soft, slice, and then put on top of sandwich.
Black Bean and Sweet Potato Burritos
My favorite thing to do with sweet potatoes, hands down. This recipe is vegetarian, filling, and absolutely delicious. I like to toss some greek yogurt in the burrito to moisten everything up.
Tomato Jam
I was inspired to make this recipe after eating the meatloaf sandwich (topped with tomato jam) at Gracious Bakery. Yum. I prefer to half the sugar amount for a more tart jam. It won't hold as long in the fridge, but it also won't be sickeningly sweet either. Combine with sharp cheddar and some sourdough bread for the best grilled cheese ever.
I'm a firm believer that any dish can be successfully turned into a sandwich. This one here takes the classic goat cheese, beet, and arugula salad and turns it into a vegetarian sammich suited for lunch or a light dinner. Instead of canned beets, simply roast your beets in the oven until soft, slice, and then put on top of sandwich.
Black Bean and Sweet Potato Burritos
My favorite thing to do with sweet potatoes, hands down. This recipe is vegetarian, filling, and absolutely delicious. I like to toss some greek yogurt in the burrito to moisten everything up.
Tomato Jam
I was inspired to make this recipe after eating the meatloaf sandwich (topped with tomato jam) at Gracious Bakery. Yum. I prefer to half the sugar amount for a more tart jam. It won't hold as long in the fridge, but it also won't be sickeningly sweet either. Combine with sharp cheddar and some sourdough bread for the best grilled cheese ever.
Posted 4/13/2013 11:09am by Bill Pastellak.
I'm a huge fan of spanakopita, though I don't make it as often as I should since lasagnas of any kind can be pretty time consuming. Fortunately, this recipe packs all the flavor of spanakopita into little tiny phyllo triangles. Great as an appetizer or as a dish for a party.
Warm Goat Cheese, Beet and Arugula Sandwiches
I'm a firm believer that any dish can be successfully turned into a sandwich. This one here takes the classic goat cheese, beet, and arugula salad and turns it into a vegetarian sammich suited for lunch or a light dinner. Instead of canned beets, simply roast your beets in the oven until soft, slice, and then put on top of sandwich.
Turnips Fried in Bacon Fat
My patience with turnips is growing short, and my list of recipe ideas for them even shorter. Time to bring out the big guns--bacon. Try making this dish in place of skillet fried potatoes for your Sunday breakfast. The flavor is pretty close and nutrients in turnips far surpass those in white taters.
Making Herb Vinegars
I'm a huge fan of preserving produce, since it allows me to capture the flavor at its peak without rushing to concoct some complicated recipe. Herb vinegars are a great way to capture the full flavor of the herb right away, since their flavor and potency diminish quickly after sitting in the fridge too long. And say what you want, dried herbs can't hold a candle to the fresh kind.
I'm a firm believer that any dish can be successfully turned into a sandwich. This one here takes the classic goat cheese, beet, and arugula salad and turns it into a vegetarian sammich suited for lunch or a light dinner. Instead of canned beets, simply roast your beets in the oven until soft, slice, and then put on top of sandwich.
Turnips Fried in Bacon Fat
My patience with turnips is growing short, and my list of recipe ideas for them even shorter. Time to bring out the big guns--bacon. Try making this dish in place of skillet fried potatoes for your Sunday breakfast. The flavor is pretty close and nutrients in turnips far surpass those in white taters.
Making Herb Vinegars
I'm a huge fan of preserving produce, since it allows me to capture the flavor at its peak without rushing to concoct some complicated recipe. Herb vinegars are a great way to capture the full flavor of the herb right away, since their flavor and potency diminish quickly after sitting in the fridge too long. And say what you want, dried herbs can't hold a candle to the fresh kind.
Posted 4/10/2013 9:14am by Bill Pastellak.
A simple miso soup made the real way (with dashi) blows away the overly salted stuff you find at many Japanese restaurants. I subbed out the shiitake for the enoki mushrooms to make it local.
Tip: Unlike enoki mushrooms, shiitakes should be cooked before eating. To solve this, simmer the sliced shiitakes with the miso and ginger called for in the recipe.
Tip: Unlike enoki mushrooms, shiitakes should be cooked before eating. To solve this, simmer the sliced shiitakes with the miso and ginger called for in the recipe.
Chard and White Bean Stew
I've been cooking with a lot of canned beans and legumes lately since there are healthy, filling, and infinitely cheaper as a protein source than meat or poultry. This recipe calls for chard, but feel free to mix the kale in the box as well. Double this recipe and you will have enough leftovers for a few days of lunch as well.
Crispy Sweet Potato Fries & Sriracha Mayo Dip
Unless you have access to a restaurant sized deep frier, homemade fries can be a pain in the butt. Fortunately, this recipe makes a nice crispy fry without having to use a gallon of oil. Best part yet? They're sweet tater fries!
Baby Greens with Goat Cheese, Beets and Candied Pecans
This salad has been done a thousand times overs by restaurants everywhere, and for good reason. This tried and true combo of flavors is a can't miss. Served as a larger portion, this salad is enough for lunch or a light dinner.
Posted 4/5/2013 4:46pm by Bill Pastellak.
Fava beans are best eaten raw or lightly cooked (such as blanching or a quick saute) as their delicate flavor is easily lost when cooked for a long time. Sub out the Parmesan for some Pecorino for a more traditional Italian flavor.
Escarole and Orzo Soup with Meatballs
Escarole might not be familiar to you, but the flavor and uses aren't much different than collards or mustards. A member of the chicory family, this leafy green is related to endive and radicchio, though it is less bitter. This recipe makes use of the carrots in the box as well. This recipe is pretty flavorful, so feel free to leave out the meatballs if you want to make it vegetarian.
Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese
Portobello mushrooms are made for stuffing and this recipe manages to create a satisfying vegetarian dish with only a few common ingredients. The recipe calls for cherry tomatoes, but you can just chop up the beefsteaks in the box without any noticeable difference in flavor.
Radish, Avocado & Grapefruit Salad
These might seem like strange partners on a plate, but the contrasting flavors and textures of these fruits and veggies make for a surprisingly tasty raw salad. This recipe says to serve immediately, but I like to let the flavors develop in the fridge for at least a half hour.
Arugula Pecan Pesto
I've actually prefer this pesto to the traditional basil-pine nut combo, as its just as flavorful and costs a fraction of the price. Make sure to use high-quality parmesan or else the flavor of the pesto will be off.
I've actually prefer this pesto to the traditional basil-pine nut combo, as its just as flavorful and costs a fraction of the price. Make sure to use high-quality parmesan or else the flavor of the pesto will be off.
Posted 3/29/2013 12:42pm by Bill Pastellak.
Green garlic has a much milder flavor than garlic and much easier to prep since the cloves haven't formed yet. This recipe is relatively simple, but still packs a ton of flavor thanks to the freshness of the ingredients. To keep it local, use creole cream cheese in place of creme fraiche.
Turnip Gratin
This awesome cheesy, creamy dish is great for turnip lovers and haters alike. Great as a comforting side dish for Easter dinner.
Kale and Chard Salad with Blue Cheese and Pecans
This raw salad is a great way to use up the kale and chard without having to turn on the stove. The recipe says to chop greens, but I prefer to chiffonade since it creates more nooks and crannies for the dressing to stick to. Also, sub out walnuts for pecans to keep it local.
Balsamic Strawberries with Whipped Mascarpone Cheese
I don't know if there is a better strawberry dessert recipe than this. Most strawberry desserts are just full of sugar and devoid of any flavor. This refined, yet simple dessert is sweet, sour, and gets at the subtle floral notes of the strawberries. I like to sub out the vanilla extract for almond extract since almonds, strawberries, and cream are a match made in heaven.
Tip: Add a few cracks of black pepper to this recipe. You won't be disappointed.
Posted 3/25/2013 4:44pm by Bill Pastellak.
Spinach Quiche
I love cooking, but breakfast always seems to get away from me. And as much as I love my French Truck Coffee espresso, its not really the foundation of a healthy breakfast. Quiche is a great make-ahead breakfast dish that keeps in the fridge for a few days. It's filling, easy to make, and even has a healthy dose of greens with the inclusion of spinach.
Tip: Saute the spinach and press out the excess moisture before adding to the custard, otherwise you will have a soggy quiche.
Sea Salt Caramels in the Raw
With a whole pound of raw sugar in the box, it was due time to make some local caramels. Raw sugar, unlike its overly processed counterpart, actually tastes like something other than sweetness and makes for a wonderful candy.With shot of Old NOLA Rum added to balance the sweetness, this is the perfect adult Easter candy.
Tip: Saute the spinach and press out the excess moisture before adding to the custard, otherwise you will have a soggy quiche.
Sea Salt Caramels in the Raw
With a whole pound of raw sugar in the box, it was due time to make some local caramels. Raw sugar, unlike its overly processed counterpart, actually tastes like something other than sweetness and makes for a wonderful candy.With shot of Old NOLA Rum added to balance the sweetness, this is the perfect adult Easter candy.
Arugula Pecan Pesto
This pesto is a great alternative to traditional basil pesto and costs considerably less to make thanks to substitution of pecans for pine nuts. Use a high-quality parmesan, other wise this dish will taste off.
Tip: To preserve, freeze extra pesto in ice cube trays and then transfer to a freezer safe bag. Whenever u need some pesto, just pull a cube out!
Strawberry Balsamic Vinaigrette
This recipe is fancy, but by using high quality ingredients you can create a salad dressing that beats the pants off anything at the grocery store. Strawberries have a crazy short shelf life, so make sure to make this recipe right away before your berries get the fuzz.
