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Posts Tagged ‘green onions’

These little guys are incredibly easy to put together – so easy that they are perfect if you happen to be looking for ways to get your kids engaged in the cooking process. Here’s my little helper putting potatoes in a bowl:

I usually pull up a chair for him to stand on while I prep ingredients. He knows that only adults can touch knives, and reminds me each time I use one that they are “very very sharp” and can “give you owies.” Once I’ve chopped everything up, I let him put ingredients into a bowl and/or stir them together. For this recipe, which involves dividing the potato mixture into four parts and putting each part into its own foil packet, I also let him spoon the mixture onto each piece of foil, sprinkle with parsley, and put a dab of butter on top.

Sure, maybe he insisted on putting one potato piece at a time into each packet. And maybe it took much longer than if I had done it myself. But he loves cooking, and I love that he is excited about it. Plus, it’s nice to be able to channel some of that toddler “I do it!” mentality into something constructive.

Anyway, this recipe only uses a few ingredients and is easily customizable. I used parsley because I had some, but I’m thinking a rosemary/thyme combo would taste great. If you have some of those individual foil sheets (like these), they work perfectly here. If not, use pieces about 12″x12″ so that you have ample room for the potato mixture.

Simple Potato Packets

1 lb roasting potatoes, cut into 1/2 inch pieces (I used purple potatoes, but red ones would be perfect, too)
2 garlic cloves, chopped
1 bell pepper, diced
1/2 cup green onions, chopped
1/4 cup parsley, chopped
4 tsp butter
Salt and pepper to taste

Preheat oven to 400 degrees. Combine potatoes, garlic, bell pepper, and green onions in a bowl and season with salt and pepper. Place 1/4 of the mixture onto each of four foil sheets. Top each with a sprinkle of parsley and teaspoon of butter. Draw up the sides of each foil piece and pinch at the top to create a packet. Place on a baking sheet and cook about 25 minutes, until potatoes are tender.

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I don’t consider summer to have fully arrived until it is so hot out that all I have to do is step outside to break a sweat. This week was full of days like that, and after spending some time in my garden today, you couldn’t have paid me to turn on my oven or stove.

Enter this simple salad. It’s for arugula lovers, and is full of that green’s peppery bite. I used raspberry white balsamic vinegar for the dressing, which I found at HEB, but if you can’t find it, substitute regular white balsamic or red wine vinegar instead. Add grilled shrimp to make it an entree.

Arugula and Pea Salad (adapted from Recipezaar)

2 cups green peas (fresh or frozen)
1 cup green onions, cut in 3 inch strips
6 cups arugula or baby spinach
4 cups Swiss chard
1/4 cup raspberry vinegar
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp black pepper

Bring a large pot of water to boil. Add peas, return to a boil, and cook 3 minutes. Drain and cool. Combine peas, green onions, arugula and Swiss chard in a large platter or in a serving bowl.

Whisk together raspberry vinegar, olive oil, salt, and pepper until well-combined. Drizzle over salad.

Makes 6-8 servings.

*If you aren’t planning to serve the salad immediately, wait to dress it until it’s time to eat.

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I figured I’d go ahead and post my local box meal plans here in addition to the Greenling blog. The recipes are still great even if you don’t get a local box. 🙂

Lots of tasty greens coming in this week. We are getting:

  • Bok choy from Naegelin
  • Swiss chard from Acadian
  • Red lettuce from Acadian
  • Green onions from Acadian
  • Rosemary or sorrel from Pure Luck
  • Grapefruit and limes from G&S
  • Beets from My Father’s Farm
  • Russian kale from TX Natural
  • Endive from Acadian
  • Spinach from My Father’s Farm
  • Leeks

So I am making:

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