Week 8 – Erika – kim’s chard pasta
Week 8 I think. I made the recipe Kim posted last time – tomato and swiss chard with white wine tossed with whole wheat pasta and kalamata olives topped with shaved pecorino cheese. I won’t repost the recipe but I’ll post a few pics. pic 1 – wilting the beautiful looking chard – amazing color … Continue reading
Slacker Kim
Sorry I have been MIA over the last couple weeks! Terrible I know. Been too busy cooking delicious veggies to post :). Here are a couple of my fav dinners from the last few weeks: Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese No surprise – I used VB swiss chard to make this. So … Continue reading
TANGY WHEAT BERRY SALAD – ERIKA
After being inspired by Kim’s delicious wheat berry salad, I decided to make my own. I set out to make the same recipe but after finding that my local market doesn’t carry dried cherries, I had to improvise. Here’s what went down :: INGREDIENTS 1.5 cups wheat berries (cooked uncovered for 1.5 hours with water … Continue reading
Week 3: Ping – Pack it in foil, cook it in butter
So it was decided that we would cook some sort of fish and sides from my vegetable box. We ended up with Foil packet baked salmon served with sautéed Kale with pancetta and seasoned potatoes slices. THE SALMON: I had never used foil to steam anything, so I figured why the hell not. Placing a sheet of … Continue reading
pre-prepping salad mix – tim
So, week 3 of the Food box I got mostly greens, along with beets, and an extra bunch of kale… it was so much food to have in the fridge, that I did a bunch of pre-prepping to make it fit. I cut off the beet stems, and chopped them up into small pieces and … Continue reading
Week 2 – Kim
Week 2 was full of Stir-Fry’s and salads. Yummmmy! First up – Beef stir fry with veggie box (VB) snow peas and VB bok choy. We added a carrot, red bell peppers, and a shallot and fried it all up with an oyster sauce. It was perfect on jasmine rice. Next, a green salad with … Continue reading
Week 2 – Erika – Grilled Beets AND Kale & Pepper Pasta
Pork Tenderloin with Grilled Veggies After a slow start, we finally made good use of all our veggies. First meal was grilled yellow pototaoes, spring garlic and onion, beets and baby carrots. Same drill as last time and quite delicious! Served with pork tenderloin on the grill, and Forbidden black rice. Tasty! Kale and Pepper … Continue reading
Week 2: Ping – Stone Soup
So, stone soup is just a reference I like to use for a soup or stew that consists of ingredients that just happen to be already in your fridge (and probably about to go bad). The actual background of the term refers to spare foods that you can con someone into giving you. You put a rock and some water in the pot and … Continue reading
Vegan White Sauce Random Pasta – (unless you put halibut or chicken on it)
I know it sounds completely oxymoronic, but the white sauce is made from Coconut Milk… it’s creamy-delicious, without dairy. It’s also wheat-free, because I use brown rice pasta. This isn’t really utilizing too much from our food boxes, but it’s completely in line with the anti-inflammatory diet class that I took, so all ingredients are … Continue reading
Curried Collard Green Salad – Karl
Ok, no cool pics like everyone else, but here’s the collard green salad recipe. It needs to marinate at least a couple hours, preferably four hours, but it’s worth the wait! I added a pinch of brown sugar as well, probably would be even better with a touch of honey in the dressing. http://rediscoverrawfood.blogspot.com/2007/08/gotta-have-them-collard-greens.html Curried … Continue reading
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I Love To Veg Blog 