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This is my first blog which was inspired by joining The Produce Box, a local community supported agriculture group. With a weekly delivery of fresh produce, I have been challenged to create healthy nightly meals using ingredients I may not have purchased on my own.

Below is a compilation of weekly meals using the produce delivered by The Produce Box as well as some other recipes which have inspired me.

Thursday, April 26, 2012

Greens and Strawberries

This week's Box contains:
  • Double portion of Strawberries
  • Romaine Lettuce
  • Onions
  • Greenhouse Tomato
  • Cabbage
  • Spring Garlic
  • An add-on of Kale
Wednesday, April 25- After a crazy start to the week I am going out for a much deserved Girl's Night.  The girls and my husband will either go out or indulge in homemade Mac N Cheese.

Thursday, April 26- It's my husband's golf night which usually means breakfast for dinner.  Sweetened fresh strawberries will be a great accompaniment to our meal!

Friday, April 27-  A fresh salad made with the romaine, tomato and any left over cucumber from last week will accompany a marinated garlic grilled steak.  Maybe some grilled peppers and onion, from my box, will join our plate.  My husband wanted the add-on of Kale to try Kale Chips.  I am not sure which recipe I will try. 

Courtney’s Kale Chips
  • 1 bunch kale, torn into 1/2″ pieces 
  • 3 tablespoons olive oil 
  • 1 tablespoon apple cider vinegar 
  • 2 teaspoons sea or kosher salt
Preheat oven to 400° F.
Whisk oil and vinegar together; toss kale in the dressing until thoroughly coated.
Line a large baking sheet with parchment paper.
Place kale on sheet in a single layer and sprinkle with salt.
Place sheet on lowest oven rack
Bake for 10 minutes or so. Stir and bake another 8-10 minutes, until kale is nice and crisp.
Serve immediately and watch them disappear. YUM!!
submitted by Courtney Tellefsen

Neely's Kale Chips

  • 1 bunch kale, washed and dried well
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon brown sugar
Preheat oven to 300 degrees F.
Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.
Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar.
Cook's Note: Be sure to place the kale in one layer on the sheet tray. Overcrowding will steam the kale rather than crisp it.
Serves: 2  Calories: 166  Total Fat: 8 grams  Saturated Fat: 1 gram  Protein: 6.5 grams  Total carbohydrates: 22 grams  Sugar: 1 gram  Fiber: 4 grams  Cholesterol: 0 milligrams  Sodium: 207 milligrams  reprinted from the Food Network
Saturday, April 28-  Camping weekend for the girls and their Dad- take out for me!

Sunday, April 29- Italian seasoned grilled chicken, grilled red potatoes and maybe cole slaw with the cabbage from my box will round out tonight's meal.

Cole Slaw
1 head of Cabbage shredded
1/4 pound shredded or julienne Carrots
1 Onion finely chopped
1/2 cup Mayonnaise
1 tablespoon Vinegar
2 teaspoons Sugar
1/4 teaspoon Salt

Mix Mayo, Vinegar, Sugar & Salt in non-reactivate bowl. Add shredded Cabbage, Carrots and diced Onion. Mix well. Chill before serving.

Monday, April 30-  Soccer practice usually means Fajita Night!

Tuesday, May 1-  Hamburgers along with left over cole slaw and fresh fruit or frozen corn on the cob (yes never like the real thing but finds a place while awaiting the fresh summer corn).

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