Is it possible to have too many root vegetables? We ‘ll get a chance to find out, as we cook with four different kinds this week– rutabagas, turnips, onions, and sweet potatoes! Each of these root-y beauties is suited to slow cooking, and we’ll take advantage of that with a Crock Pot recipe late in the week.
Here’s what we’ll be cookin’ up:
Meal one: The Romaine lettuce and spinach will taste best if you use them quickly. This Spinach Romaine Salad with goat cheese and balsamic vinaigrette makes our mouth water, and it’d be a complete meal with avocado slices and a baguette on the side. Try oranges drizzled with local honey for dessert.
Meal two: Curried mustard greens with kidney beans are a great way to use up mustard greens and onions if your family has adventurous tastebuds. For a more traditional preparation, try Braised Mustard Greens with Bacon served with cornbread.
Meal three: They have a funny name, but Golden-Crusted Brussels Sprouts made with Parmesan cheese will make any sprout skeptic a true believer. We like serving them as an appetizer, with Bobby Flay’s recipe for Grilled Chicken with Shiitake Mushroom Vinaigrette as a main dish. Best part? Both of these recipes take less than 20 minutes of hands-on time to prepare!
Meal four: It’s time to bust out the slow cooker! This recipe for Roast Beef & Root Vegetables is super simple and healthy, and it will use up the sweet potatoes, turnips, and rutabagas. Although the Paleo-friendly recipe calls for arrowroot powder, if you don’t have that on hand you can get a similar result by omitting it from the dish.
Don’t forget, the contents of the Local Box change frequently depending on what’s fresh from our local farms. If you’re stumped by a particular item, or want to offer some recipe advice, “lettuce” know in the comments!
Recent Comments