Menu Planning with the Standard Local
Wondering what to do with your standard box this week? There’s a lot of food inside and having a plan can help make the best use of all of it. Here are a few menu ideas to get you started.
While you likely have most things already, here’s a list of the additional ingredients that you may need:
Spinach, Mushroom and Tomato Fritatta
Frittatas are a simple meal in a pan that can make use of nearly any veggies you have lying about the house. They make a fantastic breakfast, but are also substantial enough to stand in for a dinner.
· 6 eggs – beaten
· ½ tsp Final Touch herbs
· 1 onion - thinly sliced
· 1 cup fresh spinach
· 2 cremini mushrooms, sliced
· 1 clove garlic, minced
· 1 medium tomato, thinly sliced
· ½ cup water buffalo feta
· salt and pepper to taste
· 2 tbsp olive oil
1) Oil heavy bottomed skillet heat over medium heat. Add your onions and cook for 10min until beginning to brown then add your mushrooms and cook for an additional 3 minutes.
2) Layer spinach and cover till wilted.
3) Lay tomato slices on top.
4) Pour the egg mixture over the veggies.
5) Sprinkle cheese on top.
6) Cover and cook on med/low till eggs are set. (approx. 10-15 minutes)
A vibrant green pesto that’s packed with nutrients thanks to the addition of heirloom toscano kale. Make a big batch and freeze in ice cube trays for later use. It is remarkably versatile. Add to a package of GoGo Quinoa Fusilli for a gluten free pasta night. Spread onto toasted crostinis, top with a little shaved parmesan and a slice or two of tomato for a quick appetizer, or add as a spread to your favorite roasted vegetable Panini.
- ½ bunch toscano kale, ribs removed and finely sliced
- ½ lemon, juiced
- ½ bunch Slegers Living Basil
- 2 cloves garlic, minced
- 1/2 tsp salt
- ¾ cup Zatoun Olive oil
- 2/3 cup walnuts
1) Pour the lemon juice over the prepared kale and let stand for 5 minutes. This will partially wilt the kale and take away the bitterness
2) Combine all the ingredients in a food processor & process to form a thick paste.
3) Will keep in the refrigerator for 5 or 6 days.
Tuscan Kale Soup
A simple hearty soup that gets better with age.
· 1 yellow onion
· 3 cloves garlic, minced
· 1 carton Imagine Organic Vegetable Broth
· 1L water
· 3 medium russet potatoes sliced in half, and then in 1/4 inch slices
· 2 cups kale, chopped
· 1lb carrots, chopped
· Salt and pepper to taste
· 1Tbsp. Olive oil
· ¼ cup Parmesan cheese
1) Heat oil in skillet over medium heat
2) Sauté onions and garlic over medium high heat for approximately 8-9 minutes, or until the onions are soft
3) Add chicken broth and water, bring to a boil and reduce to a simmer.
4) Add potatoes and carrots and cook until potatoes are tender
5) Add kale and simmer until tender.
6) Season with salt and pepper and serve with freshly grated parmesan cheese and a slice of good crusty bread.