• Green leaf lettuce
• Beets (Chris’ favs)
• Green onion
• Bok Choy
• Broccoli
• Squash and Zucchini

Quite excited!  By the way, we made a super scrumptious Kale Frittata, strongly influenced by my fabulous sister-in-law, Kate!  Here’s the basic recipe she gave me…

Kale-Goat Cheese Frittata

Ingredients

• 2 cups coarsely torn fresh kale
• 1 medium onion, halved and thinly sliced We used 2 small Vidalia onions and a couple leeks
• 2 tsp. olive oil We had some butter from Maple View Dairy that we opted to use instead to grease the pan
• 6 eggs 5 eggs (not separated)
• 4 egg whites
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1/4 cup drained oil-packed dried tomatoes, thinly sliced Didn’t have them, so didn’t use them
• 1 oz. goat cheese, crumbled  (So yummy!)

Directions

1. Preheat broiler. In 10-inch ovenproof nonstick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender.

2. Meanwhile, in medium bowl whisk together eggs, egg whites, salt, and pepper. Pour over kale mixture in skillet. Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist.

3. Sprinkle egg mixture with dried tomatoes and goat cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until eggs are set. Cut into wedges to serve. Makes 6 servings.

** Although we altered the recipe slightly, it was delicious!  Frittata dishes are easy, filling, and a great source of protein!

Enjoy!

Lettuce

Zucchini

Green Onions

Strawberries

** Stay tuned for some great meals **

1. Local — and easy pick up (less than 10 minutes away from home)

2. Quality over quantity

3. Organic (kinda goes with #2, I suppose)

4. Nutrition — Can’t get much fresher, unless it’s in our backyard

5. Sustainability (pretty much fits with the other 4 reasons)

We’re really excited to be a part of this great community, and we are loving the awesome produce we receive every week.  Now, Chris and I are off to do a little rain dance!

After a brief Google search, I found about a gazillion (er, well… about 668,000) recipes online for Potato Leek Soup.  Given my adoration for potatoes, I knew this was the dish for me — plus all of the recipes looked pretty easy.  Many Potato Leek Soup recipes also meat, but it was not too hard to find a vegetarian option.  This is the recipe I chose from “Simply Recipes.”  I have had great luck with this website in the past, and best of all this dish really fits the title of “Simply.”

The main ingredients:

Leeks — cut them lengthwise, use the white and pale green (original recipe says 3 large — I think we had about 5 small)

• 2 Tbsp butter
• 2 cups water
• 2 cups vegetable broth
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram – dash (didn’t have it, so didn’t use it)
• 1/4 cup chopped fresh parsley (I did less… and I’d only do about 1/2 that next time)
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme (didn’t have it)
• Tabasco sauce
• Salt & Pepper

Just saute the leeks in butter (don’t brown them) for about 10 minutes.  Then add potatoes, broth, and water.  Simmer for about 20 minutes.  Puree 1/2 the soup, and mix it back in.  Add the spices and voila!  Delicious, hearty soup with an air of springtime!

Potato Leek Soup

Thank goodness, the internet is full of wonderful recipes.  I found this one: Orzo with Kale.  It sounded very simple, and the reviews sounded quite promising.  Here are the ingredients that I used (just slightly different from the other recipe):

• 1 1/2 cup uncooked orzo pasta (I really only used about 1 cup b/c a lot was “extra”)
• 2 tablespoons olive oil
• 4 cloves garlic, sliced
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1/2 lime, juiced (recipe called for lemon but lime was what I had)
• 1/4 teaspoon ground nutmeg
• 1/4 cup grated Parmesan cheese, or to taste
• 1/4 cup pine nuts (I added these … I love pine nuts, in case you haven’t noticed)

Now, here’s what you do…

Step 1: Cook the orzo.

Step 2: Meanwhile, chop the garlic and the kale.  In a med-hot pan, saute the garlic for a couple minutes, then add the kale.  I also added a little water to the bottom of the pan.  Cook covered for about 10 minutes.  Then uncover, stir and add the pine nuts.  Cook for about 10 more minutes. The kale should be tender and the pine nuts, lightly toasted.

Chris, chopping the kale... currently wearing his pucker face

Kale nearly tender, pine nuts starting to toast

Step 3: Drain the orzo.  In a bowl, mix the orzo, kale/garlic mixture, nutmeg, and parmesan cheese.  Serve hot.

When I gave Chris the dish that looked like this…

Mmmm!

… he responded, “Oh, man.  This could change your life.”  Upon my pressing, he explained that KALE could be a wonderful new addition to our veggie repertoire.  After eating this great meal, Chris and I both agreed, this vegetable is a keeper.  Hope you’ll try experimenting with something new in your kitchen.  If you haven’t tried kale, give it a go!

Polenta with Mushrooms, Zucchini, and Pine Nuts — did I mention it’s topped with goat cheese? Yum!  It’s a SIMPLE recipe which will wow you with flavor!

Step 1: Clean mushrooms and remove stems.  Also clean the zucchini and chop it into small chunks.

Step 2: Cook the mushrooms in a little bit of water and a tad bit of Worcestershire sauce in a shallow pan (or frying pan) on the stove top. Make sure to keep it covered and stir infrequently.  This takes about 1o minutes and you can do the rest of the cooking at the same time.

Step 3: Place the chopped zucchini, lemon pepper (a few shakes worth) and a little bit of lemon juice (about 1/2 a fresh lemon’s worth) in a plastic bag.  Shake it up to coat the zucchini.

Step 4: Place the zucchini on an oiled/greased baking tray.  Broil the zucchini for about 10 minutes.  Check on it to be sure it doesn’t burn… ovens are all a bit different, but you want to cook it until it’s nearly tender.

Step 5: Meanwhile, slice the polenta into 1/2-1/4 slices.  I made things really easy on myself by buying ready-made polenta in a tube, so I just removed it from the package and sliced.  Place the polenta on a baking sheet and put it in the oven after the zucchini’s been cooking for about 10 minutes.

Step 6: When you put the polenta in the oven, turn the zucchini.  Wait about 5 more minutes, and then add about 1/4-1/3 a cup of pine nuts.  The pine nuts need to be watched because they cook quickly.  About 5 minutes later the zucchini and pine nuts should be ready.  The polenta should be ready at this time as well.  I didn’t turn the polenta, but I’m sure you could flip it if you wanted.

Step 7: Assemble everything on a plate.  Add the goat cheese on top.

Enjoy!

Take a look at some of what we’ve got:

kale

strawberries

Vidalia onions

leeks

red potatoes

orzo

polenta

eggs

a variety of canned beans (navy, black, kidney, etc.)

spinach

mint

parsley

broccoli

mushrooms

Now to see what all these ingredients will yield.  Crossing my fingers for some great combinations this week!  Any ideas?

If you are interested in learning more about your pet’s food, check out dogfoodanalysis.com.

Monday: Portobello Sandwiches with Fontina Cheese and Pesto

Tuesday: Orzo and Black Bean Salad

Wednesday: Grilled zucchini, Pine nuts, and Goat Cheese on Polenta Slices

Friday: Mushroom Tagliatelle (gluten-free)

Our sweet friend, Erin (author of Gluten Free Buns) invited us over for dinner on Thursday — can’t wait to try her gluten-free meal.

On Saturday, we’ll have Spinach and Brocoli Fritatta.

Can’t wait to see how our meals shape-up this week!

Tulip