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Thai Basil and Peanut Soup

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Soup, how I have missed you!! I’d kinda forgotten about soup. I don’t know how. It’s one of my favorite things to cook and eat. Ever. Ever. EVER! I’m aware of the weather. It’s been about 97,000 degrees out lately and it’s just going to Continue Reading

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Recipes Inspired by the Box! Fri/Sat Aug 28-29, 2015

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At a Glance – Recipes Inspired by the Box Simple Suppers – Cheesy Chicken and Grapes with Rice Spotlight on the Herb – Deconstructed Lasagne Vegetarian – Twice Baked Potatoes (With Rachel O Instructional Video!) Appealing Appetizers – Grape Toasts Super Salads – Curried Cashew, Pear, and Grape Salad Quick and Easy – Chicken Broccoli and  Sweet Peppers Simple Suppers Cheesy Chicken and Grapes with Rice Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 2 T olive oil 2-3 chicken thighs to taste salt dash cayenne 2-3 C hot chicken or vegetable Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed, Aug 24-26, 2015

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At a Glance – Recipes Inspired by the Box Super Salads  – Melon and Feta Salad Soup of the Week – Roasted Tomato Soup (With Rachel O Instructional Video!) Vegan  – Ratatouille (With Rachel O Instructional Video!) Something for the Sweet Tooth  – Fig and Asian Pear Crumble Spotlight on the Herb – Baked Smashed Potatoes with Fresh Herbs Simple Suppers – Eggplant, Squash and Tomato Casserole Super Salads  Melon and Feta Salad Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 2 C (heaping) melon (watermelon or cantaloupe), cubed 1 C tomatoes, chopped ½ C cucumber, chopped ½ C red onion, diced 1-2 sprinkles cayenne or 1 hot pepper, Continue Reading

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Cantaloupe Smoothie

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There’s nothing like a chilled melon on a hot summer day. Seriously. Nothing. Give me all of the watermelons, honeydews, and cantaloupes and I’m a happy gal. I can’t grow them for anything, so thankfully they know what they’re doing at JND Farms. I’ve mentioned Continue Reading

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Skillet Green Beans

Fava Beans in Hand

Ingredients 1 lb green beans, trimmed 2 hickory smoked bacon slices, cut into ¼ in thick pieces 2-3 shallots quartered ½ tbsp olive oil 1 tbsp red wine vinegar salt and ground pepper candied jalapenos (optional) field pea relish (optional) Instructions Cook green beans in Continue Reading

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Fig and Asian Pear Crumble

chopped fresh figs

Ingredients 1 basket of figs 4-5 pears, peeled and cut into wedges 1/3 c sugar 2 tbsp butter, melted 1 tbsp flour ¼ tsp salt ¼ tsp ground cinnamon Crumble 1 c flour ½ c brown sugar, firmly packed ¼ c sugar ¼ tsp ground Continue Reading

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Recipes Inspired by the Box! Fri/Sat Aug 21-22, 2015

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At a Glance – Recipes Inspired by the Box Something for the Sweet Tooth  – Bread Pudding with Seasonal Fruit Pizza Pizza Pizza – Pear Fig and Gorgonzola Pizza Vegan – Tofu and Eggplant Lettuce Wraps Spotlight on the Herb – Chicken Noodle Soup Simple Suppers – Thai-Style Red Curry Super Salads – Watermelon and Hot Pepper Chilled Salad Something for the Sweet Tooth   Bread Pudding with Seasonal Fruit Photo credit De Ma Cuisine Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 t coconut oil (or canola) 2 C stale bread (any kind), torn in small(ish) pieces 3 eggs 1 T white vinegar 1 Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed, Aug 17-19, 2015

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At a Glance – Recipes Inspired by the Box Vegan  – Tofu and Eggplant Lettuce Wraps Savory Sides – Radish Slaw Simple Suppers – Vegetarian Soft Tacos Something for the Sweet Tooth  –  Asian Pear and Fig Cake Spotlight on the Herb – Chicken Croissants Super Salads – Landry’s Raw Kale Salad with Thai Basil and Black Mission Figs Vegan  Tofu and Eggplant Lettuce Wraps Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 small to medium eggplant, peeled and chopped salt 2 T coconut oil (or olive or canola) 1 C tofu, excess water squeezed out, chopped 1 chile pepper, Continue Reading

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Tofu and Eggplant Lettuce Wraps

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Lettuce is one of those oft neglected veggies. I fall into the trap of thinking that lettuce is meant for sandwiches and salads alone. Never mind the fact that I’ve made it into Caesar Soup, which is at the other end of the spectrum for Continue Reading

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Kitchen Basics – Going Vegan

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We’ve addressed meat a few times in my Kitchen Basics posts. In Eating Well on a Budget and Eating Vegetarian I talked about how we enjoy meat, but it’s expensive. Our grocery budget is tight, so we don’t eat a lot of it. We’re fine with that. We get Continue Reading

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Recipes Inspired by the Box! Fri/Sat Aug 14-15, 2015

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At a Glance – Recipes Inspired by the Box Something for the Sweet Tooth  –  Whole Wheat Carrot Cookies Breakfast for Dinner – Cornmeal Pancakes with Almond Butter and Pears Simple Suppers – Roasted Veggie Topped Baked Potatoes  with Tarragon Soup of the Week – Pasta, Kale, and White Bean Soup Spotlight on the Herb – Grilled Panzanella Salad with  Tarragon and Kale Pizza Pizza Pizza – Cauliflower Crust Pizza Something for the Sweet Tooth Whole Wheat Carrot Cookies Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 C whole wheat flour ¼ t salt ½ t baking powder, sifted ½ t baking soda, sifted ¼ t Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed, Aug 10-12, 2015

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At a Glance – Recipes Inspired by the Box Appealing Appetizers  – Chile Pepper Poppers Perfect Pastas – Rotini Pasta with Fresh Tomato Sauce Spotlight on the Herb – Potatoes Topped with Basil Pesto Something for the Sweet Tooth – Plum Crisp Soup of the Week  – Radish Soup Preserving the Seasons – Melon Salsa Appealing Appetizers Chile Pepper Poppers Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine See original recipe here Ingredients: ½ C uncooked green lentils (need about ½ C cooked) 1½ C water ½ C uncooked brown rice (or quinoa) (need about ½ C cooked) 1 C water 1 Continue Reading

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Chile Pepper Poppers

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Try saying “chile pepper poppers” over and over again. I like how it feels to say it. Kinda like how I like the feel of the word “cake”. I think I like the word “cake” more than I actually like cake itself. I’m done now. Continue Reading

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Recipes Inspired by the Box! Fri/Sat Aug 7-8, 2015

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At a Glance – Recipes Inspired by the Box Soup of the Week – Spicy Summer Squash and Tomato Soup Simple Suppers – Eggplant and Summer Squash Tacos Snack Attack –  Fig and Stone  Fruit Chips Vegan – Vegan Tofu Fried Quinoa Quick and Easy – Succotash Spotlight on the Herb – Lemon Basil Green Beans Soup of the Week Spicy Summer Squash and Tomato Soup Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 T olive oil 2 C summer squash, roughly chopped to taste salt ½ to 1½ hot peppers (depending on what Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed, Aug 3-5, 2015

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At a Glance – Recipes Inspired by the Box Simple Suppers  – Eggplant and Summer Squash Tacos Kid-Friendly – Green Bean Fries Spotlight on the Herb – Caprese Pasta (With Rachel O Instructional Video!) Savory Sides – Midday Cantaloupe Salad Super Salads  – Tomato, Onion and Cucumber Salad Quick and Easy – Delish Black Mission Figs with Prosciutto and Goat Cheese Simple Suppers  Eggplant and Summer Squash Tacos Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 medium-sized eggplant, peeled and sliced about ¼” thick salt 2 t olive oil salt ¼ t chili powder 2 tortillas (flour or corn) 1-2 C lettuce, Continue Reading

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