Due to the Texas weather, that testy mistress, we’ve had to make some Local Box changes to ensure only the best in local produce goes out in our friendly green bins. So, folks will be receiving either watermelon radishes or grape tomatoes in their boxes this week.  Which means we have plenty of ingredients for a delicious week long menu.

Here’s what I’ll be cooking:

Meal One: I’ll start off with a pea salad made with those wonderful looking southern peas. The great thing is I can use one big radish or a few little tomatoes cut in half for this recipe and serve it over a bed of lettuce and microgreens.

Meal Two: Peaches have been in the Local Box for a couple weeks now, but I have yet to make a peach crisp. What have I been thinking? Our local peaches are a little smaller than the ones in this recipe, so I’ll probably half it and sub lime juice for lemon juice. So tasty!

Meal Three: Summer squash gratin  is delicious and that’s really all you need to know! Just halve the recipe and throw in some thinly sliced spring onions and you wont regret it.

Meal Four: Pickles are one of my favorite foods, but I don’t like buying them at the store. Homemade pickles  are really simple and yield much tastier results than their commercial cousins.

The peaches are here, the peaches are here! And my goodness, they look delicious. Peaches and tomatoes are just the first signs of  the summer harvest, soon our boxes will be overflowing with local fruits. The seasons are changing and so are our meals. I don’t want to be tied up in the kitchen when I could be poolside, enjoying this beautiful weather. So this week, it’s all about easy prep and light meals.

Meal One: A salad made from that gorgeous chinese/napa cabbage will be a great way to begin my week. I’ll omit the walnuts and  instead,throw in some chopped spring onion to add extra crunch and flavor.

Meal Two: I love tomatoes. Absolutely and unconditionally. But slow roasted tomatoes? I could die for! Along with a delicious local orange, they make for a great snack while enjoying yourself outside.

Meal Three: Quick doesn’t have to mean raw, stir frying is a fast way to heat up veggies. You really can’t go wrong with stir fried squash and snow peas.

Meal Four: Okay, I admit it. A roasted red potato and radish salad  might not seem like easy prep, but trust me, it’s worth it. And while your veggies are roasting, you can make the Barefoot Contessa’s fresh peach bellini. Enjoy!

April brought us some crazy weather, but now May has arrived and delivered the joys of local produce! That orange looks so big and delicious, I’ll probably just stick it in my purse and enjoy it at work! As for everything else, well, I’ve got big plans for dinner this week!

Here’s what I’ll be cooking:

Meal One: I’m gonna begin this week with a bang for my taste buds! Sauteed radishes with peas and dill! The recipe calls for snap peas and shallots, but I’ll be using local snow peas and spring onions.

Meal Two: Next, a caesar salad is a classic, but delicious way to get more greens in your belly!

Meal Three: Squash isn’t the most eloquently named vegetable, but don’t let the name fool you! Squash with cherry tomatoes will make your taste buds flutter with excitement.

Meal Four: Finally, I’ll use those tasty looking carrots and the last of my spring onions to make Italian style carrots! Yum!