Happy New Years! We’ve made it! It’s almost 2013 and the holidays are finally coming to an end. While I enjoy most holiday festivities, it will be mighty fine to be back in my kitchen, making my own meals. This Local Box will be the perfect starter to the new year, with beets, bok choy, greens and more!
Meal One: Happy New Years! It is southern tradition to eat black eyed peas and greens on the first of the year for good luck – the peas symbolize silver coins and the greens (often collards) symbolize your favorite green paper, money. While I am not much of a superstitious person, I don’t see why I wouldn’t make this Hoppin’ John Soup. Made from a broth flavored with ham hock and filled with peas, collards, and root veggies, this soup is the perfect fix for the wintry wet weather.
Meal Two: Salad is a favorite of mine, and not just because apparently they can be healthy (they also can be very unhealthy!). I like salad because like tacos, you can put anything in a salad. This one, with beets, sweet potato, and avocado, is a gorgeous display of color and is a little different than your typical salad. If you enjoy cheese, I think this salad would be delightful with a little blue cheese!
Meal Three: This noodle bowl recipe calls for baby bok choy, but your adult versions will do just great! I merely slice the leaves into ribbons, which make the veggie a little easier to eat. I will toss in the rest of my carrots, cut into matchsticks, to add some good crunch. If you want to use the leaves in all their large glory, I imagine you could use them as a wrapper for a variation on lettuce wraps.
Meal Four or a Snack: Sunchokes, also known as Jerusalem Artichokes, are a starchy vegetable that can easily be substituted for potatoes in many recipes. So it is no-brainer to make one of my favorite potato treats and make it with sunchokes; sunchoke latkes! The apples and brie sound great, but I am more of a sour cream gal myself when it comes to these fried treats. I’ll make this dill dip to accompany my fritters and any other veggies I still have!
Bonus: I’ll be eating my tangerines every morning straight from the palm. But for some reason if I forget, or if I happen to get baking right away, I’ll be making this tangerine sheet cake. I’ll just need to find someone to share it with.