Tag Archives: Greenling Local Box

Mustard Green and Lentil Sprout Curry

I consider this dish a personal victory over two of my produce nemeses: mustard greens and lentil sprouts. I know that both of these vegetables are perfectly lovely and nutritious, but they gave me fits before I finally tamed them in this dish. Mustard greens and lentil sprouts are not inherently tricky to cook, I just didn’t grow up eating them and I didn’t have a clue about what do with them when I first got them in the Local Box.

However, the nutritional promise of these two ingredients has kept me trying to include them in our diet. Mustard greens have anti-inflammatory properties and tons of B vitamins– great for dealing with stress– and lentil sprouts have plenty of fiber. Over the past year of trial and error I’ve learned a few tricks for cooking these ingredients, and with tonight’s curry success, I feel confident sharing them. For mustard greens:

  • Wash mustard greens really well before and after chopping to get rid of any grit. We use a salad spinner.
  • Use recipes with bold flavors, like curries, to complement the strong flavor of the mustard greens.
  • Chop the leaves in fine pieces before cooking them.
  • Plan to cook mustard greens about twice as long as you would a milder winter green like spinach. This knocks out any toughness, even in the stems, and improves the final texture of the greens.

For lentil sprouts, I don’t have any preparation tips since most recipes call for the whole lentils in salad. Just wash ’em and go! I like sprout salads okay but my favorite way to eat lentil sprouts is to sneak them into spicy stews like this curry. They become very tender as they cook and fade into the background texture of the dish.

This particular curry came about after I experimented with several different recipes from around the internet: Jugalbandi’s Sprout Curry, Allrecipes’ Curried Mustard Greens, and Matthew Card’s Chickpea Dal.  The final dish is a hybrid of all these, and it comes together in just about half an hour in the kitchen. I originally planned to add a full can of chickpeas to this recipe and decided against it when I ran out of room in my pot.  However, they would have been a welcome addition (along with some extra liquid) if I had needed to stretch the recipe for  an unexpected dinner guest.

Mustard Green & Lentil Sprout Curry (serves 4)
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1 bunch mustard green leaves, stems removed, chopped fine
1.5 cups lentil sprouts
15 oz. can stewed tomatoes
6 oz. can tomato paste
6 oz. water
3 teaspoons curry powder
1 teaspoon cumin
1 teaspoon fresh grated ginger
1/2 teaspoon turmeric
3/4 cup light coconut milk
Chopped cilantro or parsley for garnish

In a large, lidded skillet, heat olive oil over medium heat.  Add chopped onions, minced garlic and diced jalapeno and cook, stirring occasionally, until onions are translucent, about 5 minutes.  Add remaining ingredients to the pot, except coconut milk and garnishes.  Stirring constantly, cook until liquid comes to a boil. Reduce heat to medium low, cover and simmer for 15 minutes.  At the end of cooking, stir in coconut milk.  Garnish curry with fresh cilantro or parsley and serve with rice, naan, or pita.

Click here for a printable copy of this recipe.

This post is sponsored by Greenling Organic Delivery and also appears on their blog, “Eating Out of the Local Box.”

Meal Plan 1/26- 2/1

Look who interrupted our menu plan last week! Ella’s arrival into the Hutchison family means that I skipped most of last week’s meals and I’m working with leftover ginger, beets, citrus, and apples in this week’s menu.  No complaints here, though. My grocery bill is very happy to have the extra ingredients. And I’m happy to have the new niece.

Here’s what we’re getting from Greenling in the Local Box:

  • Tangerines – Orange Blossom
  • Mustard Greens – Naegelin
  • Broccoli – Texas Daily Harvest
  • Various Lettuce – Acadian
  • Baby Arugula – My Father’s Farm
  • Red or Green Kale – Naegelin
  • Napa Cabbage – TDH
  • White Mushrooms – Acadian
  • Yellow Onions – Naegelin
  • Grapefruit or Navel Oranges – G&S

Here’s what I’m planning to cook:

Wednesday: Happy hour with friends
Thursday: Napa Cabbage Slaw, Crock pot chicken
Friday: Quinoa with Arugula and Broccoli (just steam the broccoli and sub for the asparagus in Amy’s recipe), apple compote
Saturday: Grilled Cheese with Mozzarella and Garlic Kale Pesto, leftover chicken
Sunday: My own version of this curried mustard green recipe, rice
Monday: Austin Food Swap! Rami is on his own tonight.
Tuesday: Leftover Awareness Day!
Breakfast: Red flannel hash, magical scrambled eggs
Bonus: Onion and Mushroom pizza (gotta plan ahead for Jessica’s Gluten-Free Pizza Festival!)

Austin Beer Week: Beer Braised Bratwurst and Greens

It’s Austin Beer Week, and this meal celebrates local produce, charcuterie, and craft beer all in one pot!  In this easy recipe, bratwurst and chopped onions are browned in a skillet, and then slow cooked in a whole bottle of beer for half an hour.  A bunch of dark greens are added in the last 5 minutes of cooking, creating a wholesome, hearty meal with great flavors.

For my version of the dish I paired peppery mizuna from this week’s local box with Independence Brewing Co.’s Sunshine Wheat, but you can use any dark green and beer combination you have on hand.  (The picture above is from another iteration of the recipe, in which I used arugula and Real Ale Oktoberfest. Yum.)  I adapted this one-dish wonder from Anne Dailey’s recipe for Beer Braised Sausage at SustainableTable.com, a terrific slow food resource for home cooks.

Beer Braised Bratwurst and Greens (serves 4)
1 tablespoon butter
4 links of any flavor bratwurst
1 large or 2 medium yellow onions, sliced
2 cloves garlic
1 bottle locally brewed beer
1 pound dark greens, such as mizuna, mustard, spinach, arugula, or a mix of these
Fresh ground pepper to taste

Slice onions.  In a large skillet, saute onions in butter over medium heat for about 10 minutes.  Meanwhile, peel and chop garlic.  Add garlic and whole brats to the pan and brown sausage on all sides.

Pour in entire bottle of beer, turn heat to low. Simmer, covered, for 30-45 minutes until beer has thickened some and sausages are cooked through.  While sausage is cooking, chop greens.  Cook greens with sausage and onions for the last 5 minutes on the stove, until they’re just wilted. Season with fresh ground pepper.

The greens in this dish taste best the same day they’re cooked.  However, the braised sausage and onions keep well and make excellent pizza toppings later in the week.  I really like to pair them with shaved sweet potatoes or winter squash and goat cheese on homemade pizza dough.

Click here for a printable copy of this recipe.

This post is sponsored by Greenling Organic Delivery and also appears on their blog, “Eating Out of the Local Box.”

Meal Plan 10/27-11/2

It’s the last week of October and it’s 85 degrees outside. For real. Welcome to Texas, where we have simultaneous ragweed and cedar seasons.  The only upside to this autumn heat wave is the long season for delicious crops like okra and summer squash.  I’m really keeping my fingers crossed that I get a rumbo squash in this week’s box.  Though I’ve never actually cooked with it, I read online that rumbo squash looks like a pumpkin, but its flesh is sweeter and less fibrous.  If I do get a rumbo squash, I’m planning to try to make a pudding with it.  Kind of like pumpkin pie filling, except healthier and awesomer.

Here’s what we’re getting from Greenling this week:

Granny Smith or Cameo Apples – Apple Country
Rumbo or Summer Squash- Acadian
Eggplant – Acadian
Arugula – Acadian
Mizuna – My Father’s Farm
Bibb Lettuce – Bella Verdi
Yellow Onion – Naegelin
Okra – Bradshaw
Sunchokes – Acadian
French Breakfast Radish – My Father’s Farm
Red Potatoes – Naegelin
Limes/Lemons – G&S

Here’s what I’m making.  Remember, it’s Austin Beer Week until Sunday, so I’m cooking with local brews every day until then and blogging the recipes.  Those dishes are marked in the menu below with an *asterisk; each one uses at least one local box ingredient plus pantry items.

Wednesday: Austin Ale Chili Pie* with roasted okra on the side (GO RANGERS!!!)
Thursday: Freestyle Wheat roasted chicken and potatoes*, Fennel, Sunchoke and Apple Salad, minus the Fennel, plus bibb lettuce
Friday: Leftover Chili Pie
Saturday: Oktoberfest vegetable pot pie with biscuit crust*
Sunday: Beer braised sausage, onions and arugula*, baked apples with cinnamon
Monday: Zucchini Soup made w/ mizuna instead of spinach, roasted eggplant with lemon
Tuesday: Leftover night!

Meal Plan 10/13-10/19

This week’s local box is very mysterious.  It will have the first hard squash of the year inside, plus “mixed dark greens.”  I wonder what I’ll get.  Pumpkin? Delicata?? Butternut??? Acorn????  Kale? Collard?? Mustard??? Beet???? The suspense is killing me!

Not really. I’m mostly just excited to try some new recipes and sleep with the windows open in the nice fall weather we’ve been enjoying.  I’ll be giving away a Greenling Local Box on the blog a little later in the week, so I hope you’ll check back here to enter!

Here’s what we’re getting in the local box:

  • Golden or Red Delicious Apples – Apple Country
  • Hard Squash – Acadian
  • Okra – Bradshaw Farms
  • Herb – Pure Luck
  • Assorted Peppers – Lundgren
  • Arugula or Mixed Lettuce – Acadian
  • Mixed Dark Greens – My Father’s Farm
  • Green Shallots – Acadian
  • Cucumbers – Animal Farm

Here’s what I’m making this week:

Wednesday: Arugula/Lettuce salad with shaved apples, Apple Vinaigrettte Dressing, and Chili Lime Pumpkin Seeds
Thursday: Cucumber Soup with beer biscuits
Friday: Pizza dough topped with roasted squash and onions and goat cheese
Saturday: Creamy Polenta and Saute of Mixed Dark Greens
Sunday: Tofu Keema with okra instead of frozen peas
Monday: Coconut Curry Pumpkin soup, toast with roasted pepper relish & goat cheese
Tuesday: Leftovers night

Meal Plan 10/6-10/12

I can’t believe it is October already!  This is one of my favorite times of the year in Austin because the weather is so fantastic.  I also love the wide variety of produce that’s in season in Texas this time of year.  We’re still getting a lot of my favorite summer foods (okra, limes, basil, cucumbers) plus some delicious fall goodies (apples, squash, sweet potatoes) too.

Here’s what I’m getting

  • Golden or Red Delicious Apples – Apple Country
  • Limes – G&S groves
  • Okra – Bradshaw Farms
  • Basil – Yard Gardens
  • Assorted Peppers – Lundgren
  • Sweet Potatoes – Naegelin
  • Bibb Lettice – Bella Verdi
  • Butternut Squash – Massey Farm
  • Cucumbers – Animal Farm

Here’s what I’m making

Wednesday: Bhindi Masala (Spicy Okra Curry) with Jasmine Rice
Thursday: Bibb Lettuce Salad with Blue Cheese, Apples, and Pecans
Friday: Peperonata served over whole wheat penne pasta
Saturday: Beer braised sausage and kale, sweet potato fries
Sunday: Creamy Cucumber Soup with Grilled Salmon
Monday: Butternut Squash Macaroni and Cheese
Tuesday: Leftover Butternut Squash Mac and Cheese

In all fairness, I might not actually make any of the dishes above that contain cucumbers or basil.  I love making cucumber basil cocktails, so there probably won’t be much cucumber or basil (or vodka) left in the fridge by dinner on Sunday.

Meal plan 9/15-9/22

I am so excited about this week’s Local Box! We’re getting the perfect ingredients for chili, and I’ve really been wanting to try a new recipe.  Plus I get three second chances: pinto beans, baby squash, and radishes! We have received all three of these at least once over the past several weeks and I couldn’t figure out how to use them.  This week I am armed with several easy recipes and I am determined to make the most of these summer yummies.  Also, I am skewing the meals this week to include less sugar and more protein as a shout out to my buddy Amy.

Here’s what we’re getting in our local box:

  • Fresh Pinto Beans – Just Peach
  • Mixed Lettuce – Bluebonnet
  • Basil – Urban Roots
  • Radish – My Father’s Farm
  • Bell Peppers – Acadian
  • Sweet Potatoes – Naegelin
  • Cherry Tomatoes – Pedernales Valley
  • Jalapenos- not sure where from
  • Eggplant – Tecolote
  • Herb – Pure Luck
  • Baby Squash – Animal Farm

Here’s what we’re making:

Wednesday: Baked sweet potatoes, sauteed baby squash, Old fashioned wilted lettuce
Thursday: Thai Ground Chicken Basil on a bed of raw bean sprouts
Friday: Fresh pasta with basil pesto & roasted cherry tomatoes (high protein: sub baked chicken breast for the fresh pasta)
Saturday:  Easy Texas Chili (PERFECT TEXAS TAILGATE RECIPE!!!)
Sunday: Leftover chili
Monday: Radish Top Soup , steamed radishes
Tuesday: Whole crock pot chicken with herbs, Eggplants a la Dawlish