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As previously mentioned, last Wednesday evening I received my first box of local, organic veggies and fruits from Greenling. Problem was, I was a little skeptic at being able to work through the whole box over the weekend, particularly with requisite lard-laced Super Bowl festivities planned. Then Scott Reitz called me out..
Well, it all turned out pretty good. For me, time in the kitchen is fulfilling, so it was a win-win. I ate healthier than usual and spent less money eating out. Go figure…
Friday I made stuffed mushrooms with left over French bread for the crumbs, parmigiano-reggiano and a little chicken broth.
Then I found a recipe for balsamic-glazed chickpeas and mustard greens and made several simple side salads with the spinach and other greens.
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On Super Bowl Sunday I used the cabbage to make Pioneer Woman’s jalapeno cilantro cole slaw and served it over pulled pork — 86-ing the bread for the sandwiches (photo at top). For a side, I peeled and sliced two rutabagas and a sweet potato, then tossed them in olive oil, Tony’s Chachere’s Original Creole Seasoning and a bit of cinnamon. Roasted for about twenty minutes they were a bit like French fries, but better.
Tonight I’ll roast the Brussel sprouts to finish off the box. Party tip: the two oranges in the box were worth fightin’ over. I wish there would have been more.
