Carrots, Sweet Potatoes, Kale Oh My!

Week 2 of the Produce Box is off to a great start.  My box on Friday consisted of:

• Sweet potatoes
• Kale
• Carrots
• Strawberries
• Baby romaine
• Cucumber

I also got tomatoes and radishes.
The strawberries were a delicious after school snack for my girls and their friends.  Saturday morning they topped off our homemade pancakes perfectly!  The romaine and cucumbers have been used to make some lunch salads with grilled chicken.

Friday, April 19-  Golf lessons were cancelled but too late to throw together dinner.  So we indulged in take out.

Saturday, April 20- I took a suggestion from the recipe newsletter included in my box and made slow cooker veggies to go with our meat house steaks.  A bottle of wine and garlic bread round out our dinner.
Slow Cooker Vegetables
3 sweet potatoes peeled and cubed
4 carrots peeled and sliced
1 large rutabaga peeled and cubed
1 onion chopped
3-4 minced garlic cloves
2 tablespoons olive oil
1 teaspoon each dried oregano, rosemary and basil
Salt and pepper to taste
Mix above ingredients in crock pot. Cover and cook on high for about 3 hours.  Stir veggies once every hour or so.
This recipe can be tailored to any veggies you have on hand.  Seasoning can be adjusted to your liking as well.  Be creative!

Sunday, April 21- Grilled chicken was planned but that didn't defrost in time.  So we opted for hamburgers on the grill, potato salad, and sliced cucumbers and tomatoes from my box.

Monday, April 22- grilled chicken served over orzo with kale and sliced tomatoes will be our dinner tonight.

Orzo with Kale

• 1/4 teaspoon ground turmeric
• 1 cups uncooked orzo pasta
• 2 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 Red Bell Pepper, diced
• 1 cup Chicken Broth or White Wine
• 1/4 teaspoon crushed red pepper flakes
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 15oz can of white beans drained and rinsed
• 1 diced tomato or cherry/grape tomatoes halved
• 1 large lemon, juiced
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese, or to taste
• salt and black pepper to taste

Directions

1. Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
2. While orzo is cooking, Heat the olive oil in a large skillet over medium heat. Cook the garlic and red pepper in the hot oil. Add red pepper flakes and broth or wine.  Stir the kale into the broth, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and  add the beans.  Continue cooking and stirring until the kale is tender, about 10 minutes more (add more liquid if necessary). Stir the kale mixture into the orzo along with the lemon juice, nutmeg, Parmesan cheese and tomatoes. Season with salt and pepper. Serve warm or at room temperature.

Nutritional Information

Calories: 206  Total Fat: 4.2g  Cholesterol: 2mg  Sodium: 91mg  Total Carbs: 36.1g Dietary Fiber: 2.8g  Protein: 7.9g

 

Tuesday, April 23- It's GNO tonight, which means i 'm not cooking!

Wednesday, April 24- Simple and easy for the three of us, breakfast for dinner tonight.

Thursday, April 25- A simple meal of spaghetti and meatballs will be tonight's dinner.  Any remaining romaine, cucumbers and tomatoes will make a nice side salad.