Conquering That Veggie Box Over Super Bowl Weekend

Jalapeno cilantro cole slaw with local cabbage over pulled pork with a side of roasted local rutabagas and sweet'taters.
Jalapeno cilantro cole slaw with local cabbage over pulled pork with a side of roasted local rutabagas and sweet'taters.

As previously mentioned, last Wednesday evening I received my first box of local, organic veggies and fruits from Greenling. Problem was, I was a little skeptic at being able to work through the whole box over the weekend, particularly with requisite lard-laced Super Bowl festivities planned. Then Scott Reitz called me out..

Well, it all turned out pretty good. For me, time in the kitchen is fulfilling, so it was a win-win. I ate healthier than usual and spent less money eating out. Go figure...

Friday I made stuffed mushrooms with left over French bread for the crumbs, parmigiano-reggiano and a little chicken broth.

Stuffed local mushrooms.
Stuffed local mushrooms.

Then I found a recipe for balsamic-glazed chickpeas and mustard greens and made several simple side salads with the spinach and other greens.

Local mustard greens and chickpeas.
Local mustard greens and chickpeas.

On Super Bowl Sunday I used the cabbage to make Pioneer Woman's jalapeno cilantro cole slaw and served it over pulled pork -- 86-ing the bread for the sandwiches (photo at top). For a side, I peeled and sliced two rutabagas and a sweet potato, then tossed them in olive oil, Tony's Chachere's Original Creole Seasoning and a bit of cinnamon. Roasted for about twenty minutes they were a bit like French fries, but better.

Tonight I'll roast the Brussel sprouts to finish off the box. Party tip: the two oranges in the box were worth fightin' over. I wish there would have been more.


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