Tag Archives: Recipes

Meal Plan 3/16-3/22

Cheddar Kale Muffins

It’s definitely spring time in Austin! The weather is nice and warm, and there’s no frost in the forecast until later in the year. The winter greens like bok choy, spinach, and mustard are still coming fast and furious, but now some more tender plants like tomatoes are here, too! We’re on our third straight week of tomatoes in the Local Box, so I guess I can quit pinching myself and cook them, already. For the past two weeks, I’ve been eating the tomatoes as soon as they arrive on my doorstep, sliced with a little sea salt. They taste like sunshine. I’m not sure Rami is even aware that we’ve had tomatoes in the house, though, and I bet he’d like me to share starting this week!

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

Slicing Tomatoes – Gundermann
Lettuce Heads – Fruitful Farm
Spinach – Naegelin Farm
Mustard Greens – Gundermann
Shallot Scallions – Lund Produce
Navel Oranges OR Grapefruit – G&S Grove
Bok Choy OR Green Cabbage OR Collard Greens – Naegelin Farm
Green Garlic – Texas Daily Harvest
Multicolored Carrots OR Beets – Animal Farm

Here’s what I’m making for dinner:

Wednesday: SXSW party and barbecue for dinner. (I feel so hip just writing that!)
Thursday: Spaghetti with raw tomato sauce and romano cheese
Friday: Savory granola with roasted beets/carrots, served over lettuce
Saturday: Mustard Green and Lentil Sprout curry, rice
Sunday: Serrano creamed spinach/collards, corn bread
Monday: Venison meat loaf, steamed greens, corn bread
Tuesday: Leftover awareness day!
Breakfasts: Cheddar Kale Muffins made with some other greens instead of kale

Disclosure: Greenling Organic Delivery is a sponsor of my blog. I love working with them because they’re a great purveyor of organic produce that’s grown right here in Central Texas.

Turnip & Collard Green Frittata

Picture of frittata

Frittatas are one of the most powerful tools in the home cook’s arsenal. They are extremely forgiving and easy to adapt to whatever ingredients are in the fridge. Plus, you can serve a frittata at pretty much any meal. Pair it with muffins and fruit salad, and there’s brunch. With crunchy green salad and wine, dinner is served.

Lately I’ve been turning to frittatas at the end of the week to use up the veggies straggling in the crisper drawer, both for quick dinners and make-ahead breakfasts. No matter what specific ingredients I have on hand, I always make frittatas using the same basic formula:

  • 2 cups chopped, cooked vegetables, onions, potatoes or meat
  • 6 eggs
  • 1/4 cup liquid dairy- milk, cream, or half and half
  • 1/4 cup shredded cheese
  • salt, pepper, garlic and other spices to taste

The recipe fills a 9-inch deep dish pie pan and bakes up in a 325 degree oven for 50 minutes

For this particular frittata, I took inspiration from the traditional southern preparation of turnips and collard greens and I paired those cruciferous veggies with garlic and heavy cream. Some Romano cheese added a bit of bite to the recipe, and I opted to use a mix of duck and chicken eggs since that’s what I had available. Next time we get turnips and collards in the local box, I’m planning to make this dish again and add some smoky bacon to the mix– I’ll just fry it up at the start of preparation and use the bacon fat to saute the veggies.

Picture of Frittata Ingredients

Turnip and Collard Green Frittata
yield: 6 servings

Ingredients:
olive oil
1 yellow onion
2 turnips
2 garlic cloves
1 bunch collard greens
6 eggs
1/4 cup heavy cream
1/4 cup shredded Romano cheese
1/2 teaspoon salt
1 teaspoon ground black pepper

Directions:
Peel and dice onion, turnips and garlic cloves. Chop stems off of collard greens, wash the leaves thoroughly, and chop them into 1/4 inch ribbons. Preheat oven to 325 degrees and use olive oil to grease a 9-inch deep-dish pie pan.

In a heavy bottomed skillet, heat 1 tablespoon olive oil over medium heat. Saute chopped onions, garlic and turnips until they begin to soften. Add the chopped collard greens to the skillet, and cook them with the other vegetables until they are wilted and soft. Remove skillet from heat and set aside.

Beat the eggs and cream together in a large mixing bowl. Fold in the cooked vegetables, cheese, salt and pepper to the egg mixture and pour frittata batter into prepared pan. Bake for 50 minutes in preheated oven, until eggs are firm.

Click here for a printable copy of this recipe.

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

Menu Plan 2/23-3/1

Photo: Liz Love

Woohoo! I’m finally feeling better. I missed making a menu plan last week because I was sick, so I’m extra enthusiastic with this week’s menu preparations. It helps that we’re getting our first round of local strawberries this week. All the vitamin C in the strawberries will chase away any lingering ickies for sure. And although every time I buy strawberries I want to make popsicles (see above), I’m going to use this week’s haul in a very responsible and healthy spinach salad. Here’s what we’re getting in our Local Box:

Strawberries – Gunderman Farm
Avocado – G&S Grove
Spinach – Orange Blossom
Planting Onions – Orange Blossom
Collard Greens – Gunderman Farm
Fennel – J&B Farm
Mushrooms – Kitchen Pride
Bok Choy – Gunderman Farm
Grapefruits – G&S Grove
Meyer Lemons – G&S Grove
Multicolored Carrots – Animal Farm

Here’s what I’m making! Note the large amounts of social activities coming up this week. Basically all of March will be a marathon of SXSW-related food fun, so I’m considering this week a ramp up.

Wednesday: Avocado Soup
Thursday: Gluten Free Pizza Party!!
Friday: Boiled collard greens, cornbread
Saturday: Strawberry Spinach Salad , roasted fennel
Sunday: Oscar party! Eating pizza with my friends. Making greyhounds and salty dogs with our grapefruits.
Monday: ATX Food swap! I’m using my Meyer lemons for these cookies and also taking a few sweet potato pound cakes and some ground wild venison from my family’s farm in Iowa to the swap. There will be plenty of noms for dinner there, too.
Tuesday: Bok choy with mushroom sauce
Breakfasts: Sweet Potato casserole with oatmeal strudel. (Probably healthier than McOatmeal, but not by much. At least my eggs, sweet potatoes and pecans are local and organic.)