Happy spring break, Central Texas! In Austin, we’re in the throes of SXSW, and the whole city feels like it’s on holiday. I’m not on holiday– it’s business as usual here in the Greenling offices. But all the sunshine and live music in the city makes my evenings feel like mini-vacations.
With all the fun stuff to do, I don’t want to spend a lot of time in the kitchen, so I’ll be cooking mainly salads and other light meals. This week’s Local Box lends itself perfectly to my busy schedule– I can use up most of the greens and spring onions in a big salad, and I’ll be stashing those oranges and grapefruit in my purse for a quick snack while I’m roaming downtown.
Here’s what I’ll be cooking in between work and all the shows this week:
Meal one: This Broccoli, Grape, and Pasta Salad looks like it will be easy to make ahead and store in the fridge until I’m ready to serve it on a bed of lettuce. Looks like a handful of chopped carrots would complement the sweetness of those grapes, too, so I’ll probably toss those in. Speaking of carrots, be sure to cut the greens away from the veggies when you’re unpacking the Local Box. This will extend the shelf life of the carrots by up to a week.
Meal two: I’ll cook Massaged Kale Salad, one of my favorite kale recipes from Aarti Sequeira. Chopped carrots will replace the pepitas in my version of the dish, and I’ll sub those extra sweet G&S oranges for the mangoes she uses.
Meal three: Kitchen Pride’s gorgeous white button mushrooms will make the perfect topping for quick and easy Pita Bread Pizzas. Depending on how ambitious I feel about my garden, I might snip the basil plant and use it on the pizza, too.
Meal four: The collards from My Father’s Farm are huge again this week, so I’ll knock those out with this recipe for Slow Cooker Coconut Collards. Although the recipe calls for a regular onion, chopping the spring onion and using that instead would be just fine.