This Weeks Box 5/12/2012

Here is the list…..
head of lettuce
chard
green zucchini 
tangelo
pink lemon
green bell peppers
fresh oregano
kale
greenhouse cucumbers
baby carrots
green onions
avocados
loquats
gold nugget tangerines
We have a new crop of purple, white and yellow fingerling potatoes on the way in about a month
We have some Romanesco broccoli that is threatening to head. As soon as it does, it is in the box
Tomatoes, sweet peppers, and our unique breeds of squashes and cucumbers are still over a month away.
Melons, are yet to be planted but will be.
There will be corn. I am making two large patches in case one does not work out. It is corn or bust this year! I will keep everyone posted. 

Cheese-&-Spinach-Stuffed Portobellos Recipe
Chard stuffed Portobello mushrooms
Marinated mushrooms
  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 2 garlic cloves, pressed
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Marsala (optional)
  • 1 tablespoon chopped fresh oregano
  • 6 large portobello mushrooms
Filling:
  • 1 10-ounce bunch of chard
  • 1 pound button mushrooms
  • 2 tablespoons olive oil
  • 1 bunch chopped green onion
  • 3 garlic cloves, pressed
  • 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
  • 1/4 cup unseasoned dry breadcrumbs
  • 1 5-ounce package soft fresh goat cheese, crumbled
For marinated mushrooms:
Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in fresh oregano Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
For filling:
  Saute chard. Drain; cool. Using hands, squeeze excess water from chard. Place in small bowl.
Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes. 
egg bake 3 v2
      Kale And Egg Bake from Running to the Kitchen.com

Avocado Salsa

2 avocados, halved, pitted, peeled and diced (about 2 cups)
  2medium-sized bell pepper, diced (about 1 cup)
1 large cucumber, seeded and diced (about 1 cup)
1 small zucchini, diced (about 1 cup)
1/2 cup finely chopped jalapeños (no seeds or ribs)
3 tablespoons of chopped green onions (scallions)
2 tablespoons chopped parsley
1/4 cup fresh lime juice
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon fresh oregano

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