Posts Tagged ‘spinach’

We get a batch of juicy strawberries this week –the first of the season! I’m using them in this Spring Strawberry Pie, which gets a unique flavor from a touch of balsamic vinegar. The entire box consists of:

So I’m making:

Spinach and carrot quiche (recipe to come in your Local Box)

Smothered mushrooms and kale

Hearts of palm and red onion salad with citrus vinaigrette (subbing salad greens for the spinach, unless I have some left over from the quiche)

Chinese spring onion pancakes to accompany a beef and bok choy hot pot

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It was an absolutely gorgeous day here today. High 70s and not a cloud in the sky — perfect for spending hours outdoors. This is our backyard peach tree in bloom. Isn’t it lovely? When the peach tree blooms, I take it as a cue to start prepping my spring/summer vegetable garden. I’m practicing square foot gardening this year, but more on the specifics of that later. This is a food blog, right? So on with the food!

I had it in my mind to make a simple peanut butter and jelly sandwich today, but spotted a few other enticing ingredients and ended up making a fancy grilled cheese (which still came together almost as quickly as a pbj would have) and a salad. Observe:

It’s plain old shredded mozzarella and a bit of blue cheese on sourdough. The ingredient that made it over-the-top good was a smear of this amazing strawberry-chipotle jam from Blanco Valley Farms. If you’ve never tried pairing a strongly flavored cheese with a fruit jam, give it a shot — the flavors blend surprisingly well. I had my sandwich with this salad:

Just spinach and leaf lettuce tossed with this tomato coriander dressing I found at HEB last week. All in all, a simple, delicious lunch — perfect for when you just want to throw something together so you can go back to playing outside.

Here’s to spring and all the warm weather to come.

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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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I had a vague memory of reading about a lemon-kale pesto a while back, but couldn’t remember where I heard about it. I didn’t have a ton of kale in my fridge, but I did have some spinach and a few lemons. Give all that a whirl in the food processor with a few other ingredients, and you have a the makings of a quick weeknight meal.

And look at that texture! I don’t like my pestos pureed to mush — I like to taste the little bits of pine nuts and cheese. This recipe is awesome, too, because the lemons make up for the bite of the basil in a classic pesto. Yum!

I served mine in a bowl with red quinoa and chickpeas, and Mason had his atop chicken, with the quinoa as a side. Since mine was pretty starchy, I paired it with a salad of field greens, chilled beets I roasted this weekend, chevre, and a drizzle of balsamic vinegar and olive oil. And I can think of several other things you can do with the pesto:

  • Add a spoonful to chicken or vegetable soup
  • Mix with roasted vegetables and pasta
  • Spread across warm, grilled zucchini slices

And so on.

Here it is about to be spun in the food processor:

My quinoa-chickpea-pesto bowl:

And the beet salad:

Lemony Kale-Spinach Pesto

2 cups kale, roughly chopped
2 cups spinach, roughly chopped
1/3 cup shredded parmesan cheese
1/3 cup pine nuts
3 cloves garlic, roughly chopped
Zest of two lemons (about 3 tsp)
Juice from two lemons (about 1/3 cup)
Salt and black pepper to taste
Pinch of red pepper flakes
3/4 cup extra-virgin olive oil

Add all ingredients to a food processor. Process about 30 seconds, until everything is combined. Enjoy!

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