Eating veggies every day isn’t so chard – just order a Local Box! We’ve got you set this week with some of the last winter greens, plus warm-weather basil and tomatoes, and fresh little leeks. This week, I’m pulling out some recipes from the Greenling archives. Did you know we have a full recipe blog as well? Check it out! Our bloggers and employees come up with great ideas on how to use the season’s bounty. We even have special sections for vegans and vegetarians!
Breakfast: We’ve been using spring onions in our breakfast dishes, but this week, try the leek! Use baby chard and arugula in this Gouda Quiche recipe. Have you tried our local cheeses? We have a gouda selection! In most leek recipes, you’ll notice it says “white and light green parts only.” Never fear, your leeks will already come with the thick green stems removed!
Lunch: Grilling beets sounds like one of the best ideas I have never tried! Stuffing them in a pita with fresh arugula, baby chard, or beet greens with hummus sounds like heaven. I’ll follow this recipe for a Grilled Beet & Hummus Pita and add in basil for a summery touch!
Lunch: Did you try sauteeing radishes last week? Now that you’re a master, add in bok choy! Use your leeks in place of shallot.
Lunch: Basil and tomato in this week’s box? Naturally you’ll have to try them together in the most classic combination: Caprese salad or sandwich! It sounds simple, but salt, pepper, good olive oil and balsamic vinegar really bring out the farm-fresh flavor of your local bounty.
Dinner: Brush up on your curry! Try this Thai Curry with bok choy, sweet onions, and lime from Cooking Light. It’s an easy recipe to adapt to your diet, so feel free to leave out the chicken and add in more vegetables. I might add some arugula or baby swiss chard. Extra sweet onions from last week? Use ‘em up!
Dinner: Greens of all kinds make pasta + salad suppers a snap! Try this Creamy Avocado Pasta featuring a pesto of avocado with lettuce, arugula, or chard. Naturally, we’ll add basil and chopped tomatoes to round out this dish. Serve with a side salad and soak up all the nutrients from those remaining winter greens!
Drink: DFW blogger Amee (of Rabbit Food Rocks) introduced us to what she calls “the world’s first Gatorade! Iin India, it’s known as Limbu-Paani. This Sweet and Salty Limeade is a staple overseas, where the temperatures get very high and air conditioning is the highest luxury.