Tag Archives: cilantro

What’s in the Box? Recipe Roundup #8

What's in the Box?

Greetings from Ireland!  Harper and I just touched down this morning and are so grateful to be on the Emerald Isle.  After nearly 24 hours of traveling, we are officially exhausted!  Luckily, I have a rockstar of a toddler who was perfect every step of the way…

ireland trip

It’s going to be a pretty rockin party while we are here.  Harper and I have never been to visit since my mom moved to Ireland 7 years ago so she is pretty excited to be hosting us in her beautiful home.

Speaking of parties…we all know there ain’t no party like a produce party and this produce party don’t stop.  So let’s take a look at last week’s party.  For one there were 15 links…Woo Hoo!  And seriously, I need every single one in my belly immediately.  But I thought it would be fun to highlight some delicious summer dishes that are sure to take your family BBQs to a whole new level.  My favorite link this week comes from Meghan of Clean Eats, Fast Feets.  Are you a strawberry lover?  Than you are going to die over this berry filled post complete with Strawberry Pasta!  Next, what BBQ is complete without some kebobs?  Luckily Lauren from Gourmet Veggie Mama has got you covered.  And finally, I am sure we have all enjoyed a nice juicy grilled piece of steak before but have you ever tried bison?  Melissa from Lettuce Never Squash Our Love has me curious to add this lean meat to my next cookout menu.  Thanks to everyone who linked up!  You continue to make my week extra special with your delicious and nutritious meals :)

Now on to some of my favorite green dishes in honor of my Irish Leprechauns :)

For starters, with all the avocados I have been getting in my CSA this summer, guacamole is the perfect solution.  And my recipe just happens to be the best… The Ultimate Guacamole

The Ultimate Guacamole - In Her Chucks

Next, what’s more green than, well…Green Rice!

Green Rice - In Her Chucks

And of course, what in the world is a green foods recipe roundup without a beautiful green salad…one of my favs by far…Strawberry Salad

Strawberry Salad - In Her Chucks

Even though soup in the middle of summer sounds far from appetizing, this soup is magical, and totally worth a brow full of sweat.  Plus, it’s got amazing health benefits…Watercress Soup

Watercress Soup - In Her Chucks

And finally, a bunch of tasty meatballs, served on a bed of Boy Choy.  Sautéed greens at their finest…Turkey-Basmati Rice Meatballs with Bok Choy

Turkey-Basmati Meatballs with Bok Choy - In Her Chucks

Your turn:  What are some of your favorite green recipes?  Feel free to link up some of the CSA inspired meals that you are the most proud of.  Looking forward to drooling over your dishes :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!

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What’s in the Box? #73

What's in the Box?

 

It’s 1am and I can’t sleep.  I pretty much feel like a kid on Christmas Eve.  “Why?” you might ask?  Well, tomorrow morning Harper and I are heading out to our CSA farm for a tour.  A dream come true really.  I can’t wait to see and smell all the glorious food, meet the wonderful people who work there and take a sneak peek at whats to come for the summer growing season.  Looking forward to sharing all the details with you later.

But enough about my insomnia.  Let’s get down to business…

Last week we had 13 link ups.  And two of them included ramps!  Even though week after week I have a variety of delicious and coveted fruits and veggies, I have yet to receive ramps.  But if I ever do, I will be sure to make Lettuce Never Squash Our Love’s Chicken Stir Fry with Ramps and Asparagus or Salted Plates Asparagus and Ramps Pizza.  Another dish I am lusting over is Agrigirl’s Roasted Beet Tart.  Looks absolutely divine!  Thanks to everyone who linked up and shared their goodies this week.  Keep the yummy recipes and pretty produce pics coming :)

Speaking or pretty produce pics…ain’t she a beauty?

What's in the Box? #73- In Her Chucks

I’m seeing green :)  And I love every bit of it.  I have to start with that giant Nappa cabbage.  It literally is the biggest piece of produce I have ever received.  Which means I am going to need a few ideas on how to prepare it.  Looking around on the internet I am thinking about a stir fry, maybe a soup and possibly a salad.  So many delicious options, I can’t go wrong.  And many of those recipes include fresh cilantro so I can go ahead and utilize two veggies with one recipe :)

I am loving these strawberries.  I went away for the weekend so I haven’t been able to finish off my last batch.  So in order to catch up I am going to have to make a few strawberry desserts.  I have that Fresh Strawberry Yogurt Cake on my mind, or possibly some Strawberry Scones.  Or I might go out on a limb and try something new.  Stay tuned to find out.

I am so excited to get another batch of carrots because while I was away this weekend Harper and I had the privilege of having dinner with a wonderful couple that prepared a killer meal.  I was able to find the recipe and have big plans to recreate it this weekend.  I can’t wait to share it with you guys.

Artichokes are nothing new to me, but I have never received such big ones in my box before.  I am usually stuck with the baby ones which are cute but don’t have much to enjoy.  These bad boys will keep our tummies happy for a while.  With Memorial Day around the corner, these will go great on the grill with an array of dipping sauces.  Yum!

I have recently gotten into breakfast sandwiches.  My friend Jenny introduced me to gluten-free bagels and they are simply amazing.  They are light and fluffy and make the perfect foundation for a veggie egg scramble complete with green onions, spinach and topped with cheese and fresh avocado.  Talk about a breakfast of champions.

And finally sugar snap peas.  A family favorite.  Tomorrow I plan on whipping up Pork Chops and Sugar Snap Peas with Mint Julep Glaze with a side of Mashed Red Potatoes.  I can taste it already :)

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!


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What’s in the Box? #62

boxquestionintrowhite

Today is a very special day because it is my precious little love’s 2nd birthday.  And boy did we have fun!  I know I say it often, but time really does fly.  It feels like yesterday that we were celebrating her 1st birthday.  While I was working on her monthly post last night, I was in awe of how much she has grown.  It is such a joy to watch her become her own little person.  She is pretty darn cute :)  Here she is blowing out her candles on her hot pink ice cream cake…(ps: she only wanted to eat the “sparkles”…aka sprinkles).

Harper is 2!

Happy Birthday baby girl!  Mommy and daddy love you to pieces…

So now that Harper has us all in the mood to party, let’s celebrate our fruits and veggies :)

Last week we only had a total of 6 link ups but these ladies clearly came to party!!!  I mean Roasted Beet, Caramelized Onion and Goat Cheese Pizza, Pineapple Kale Juice, and Split Pea Soup?  I wish I could reach through the computer screen and sample a taste of each.  They all look and sound spectacular :)  Thanks for sharing ladies.  I am officially craving each of these dishes for my next three meals.

Speaking of meals, what the heck am I going to be doing with all this loveliness this week?

In Her Chucks- What's in the Box? #62

Well, let’s start with the chard.  I have been hoping and praying for some chard.  I recently came along another chard soup recipe, and after the success of my last soup experiment, I am feeling confident about trying something new and of course, looking forward to sharing with you :) (ps: speaking of soup, look for the Tomato Basil Bisque recipe soon…I’m shooting for the weekend).  And we all know soup goes perfectly with salad, so that head of lettuce will be delicious topped with some sliced avocado and homemade dressing.

I am thrilled about the strawberries again!  And I love the pairing of strawberries with kiwi.  Kind of brings me back to my first taste of Snapple when I was in elementary school.  Our student government put in a vending machine, but we weren’t allowed to have sodas so it would dispense Snapples instead.  Kiwi Strawberry was my favorite flavor.  Now I take a sip of it and almost keel over from diabetes.  Too sweet.  But I can’t get enough of the real thing.  Yummy, fresh and organic fruit simply makes me happy :)

Another fruit I am excited about are the mandarins.  I just can’t decide if I am going to eat them or juice them.  Guess it depends on if they make through the weekend or not.

So after all the delicious fish recipes I made during the Fresh Start Challenge, I am on a mission to cook fish more often.  Here is an amazing recipe I plan on making to help me use up that cilantro.  Served on a bed of my favorite potatoes with a side of broccoli and that is one scrumptious meal!

And finally some lovely leeks.  It’s been a while since I have whipped up this quiche so I think I will have to revisit the recipe.  I love that it can be served for breakfast, lunch or dinner, making it easy to meal plan for the week :)

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!


PS: Don’t forget to enter the giveaway!  You have until February 25th to get your entries in.  Remember to leave a comment on the original post letting me know that you have completed the tasks.  Your comments act as your entry into the giveaway. Good luck!

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What’s in the Box? #53

Hello, Friends :)  It has been too long.  I have been meaning to write but I was a bit preoccupied by these beautiful views…

Needless to say, our Thanksgiving in Texas was wonderful.  And being outside, exploring my sister’s horse ranch with Harper as my guide, was magical.  So much to be grateful for.

And while I was out in the wilderness, there was a raging party going on.  Last week we had a small but mighty 4 link ups!  With the holiday many folks didn’t receive a box so our party was much smaller than usual.  However, the recipes and goodies that were shared were more than enough to go around.  Sharlea from Fresh Veggies in the Desert whipped up an amazing Onion, Bacon, Butternut Tart with Cranberry Salsa with her CSA goodies.  And Megan from Clean Eats, Fast Feets, made some beautiful Moroccan Stuffed Acorn Squash.  Kirsten from Farm Fresh Feasts shared come budget friendly tips on how to reduce, reuse and recycle your food.  And finally Annie of AnnieRie Unplugged shared her ever bountiful Thanksgiving haul.  Thanks Ladies for your participation and for keeping the party alive.  I appreciate your loyalty and support :)

After one week without a box, you can imagine how happy I was to receive this week’s delivery.  I couldn’t wait to crack it open to see what goodies were hidden inside…

This week it’s all about the squash!  Butternut, delicata…all I can think about is cutting them up, tossing them with nutmeg, cinnamon, olive oil and a dash of salt and roasting them until they are deliciously tender.  A true autumn treat.

Another roasted favorite are carrots.  While I was away, I popped some carrots in the oven for dinner one night and they were a huge hit.  So simple, but so darn good!

I am giddy about those apples.  For one, it reminds me that I need to share my that apple crisp recipe (I haven’t forgotten…).  And secondly, Fuji apples are my favorite.  In fact, as I write this post I am snacking on one with a few slices of Gruyère cheese. A perfect pairing.  And when I am done with this I plan to peel one of those juicy mandarins.  A satisfying late night snack.

I love shallots.  They have such a mild flavor but they can easily transform a dish.  I used a bunch of shallots to make my Thanksgiving green beans.  Slice them thinly, saute them with lots of butter, season slightly.  Once they begin to soften, throw in the raw green beans, add some chicken broth to the pan (just enough to soak the veggies) cover the pan and steam for 5-10 minutes until green beans are tender.  Works every time!  In fact, I use this technique with a lot of my veggies.  I will probably saute my swiss chard with the shallots this week.  Might even throw in some of that garlic for an extra kick.

It’s been a while since I got some kiwi.  I usually slice it up and add it to smoothies or throw it into a fruit salad but I would really like to cook or bake with it this time.  Stay tuned to see what I come up with :)

I’m excited to get my fiesta on.  That bunch of cilantro is super fresh and fragrant.  I am thinking about making a batch of Green Rice to go along with a new taco recipe I have been dying to share with you.  Hopefully with my busy schedule, I can get my act together and get some food pics taken (if I can catch the daylight…)

And for the little head of lettuce.  A salad of course.  I might even jazz it up with some apple chunks and grated carrots if I am feeling wild one evening.

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!

PS:  Don’t forget to tell your readers about the party by linking back to this post and grabbing the official “What’s in the Box?” button at the bottom of my blog.  Thanks!


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What’s in the Box? #46

Every week I get a bit too excited about my produce box.  But this week my excitement is inflated to the umpteenth power.  Why?  Well, they say a picture is worth a thousand words…

My amazing husband hooked it up big time for my 30th birthday and surprised me with a new juicer.  The man knows the way to my heart…through produce :)

This juicer has taken my fruit and veg consumption to a whole new level.  No need to worry about cooking up all my produce anymore (although I still plan on incorporating them in my daily meals).  Any and all leftovers can now be thrown into the juicer and made into a delicious and vitamin packed beverage any time of the day.  Yay!  I am officially in veggie heaven.

Speaking of veggie heaven, last week we had a total of 34 link ups!  That’s a whole lot of CSA goodness.  And from the looks of the links, autumn weather is rolling in.  There was a great variety of soups and stews this week.  Everything from good old Chicken Soup and Chicken Chili to Sagey Butternut Squash Soup and Roasted Garlic Beet Soup.  And who can forget that Eggplant and Lamb Stew?  Nothing like some delicious comfort food to warm your soul and please your tummy :)  Thank you to everyone who participated.  I appreciate your enthusiasm about this party and your ongoing support.  Hooray for veggies!

Now let’s take a look at my veggies…

The first item to catch my eye was that butternut squash.  Oh, how I love butternut squash.  Sure I like to fancy it up and make it the star of the show, but simply roasting it with some cinnamon, nutmeg, allspice and salt and pepper is enough to make my taste buds sing.  Mmmmm.

You know what else makes my taste buds sing?  Cilantro.  Is there any flavor more bright and refreshing?  Unless of course you are part of the small group of people who find the taste and smell of cilantro reminiscent of soap and thus find this lovely herb to be repulsive.  According to Wikipedia, the reason for this strong aversion to cilantro is “likely genetic, with some people having no response to the aromatic chemical that most find pleasant, while simultaneously being sensitive to certain [offensive fragrances]”.  Interesting right?  Well, either way, the possibilities for this cilantro are endless.  Green rice anyone?

Speaking of bright and refreshing, that pretty much sums up my feelings for this grapefruit.  I love eating my grapefruit for breakfast in the morning with a tablespoon of ground flaxseeds sprinkled on top.  Talk about a breakfast of champions :)  As for the rest of the fruit…it already has a nice sized dent in it.  We have been snacking on the plums and apples all day.  I am hoping to get some sort of apple dessert made this weekend.  After all, what is fall without a warm apple treat topped with some vanilla ice cream *drool*.

Being that we were gone for most of the week, I wasn’t able to use up all of my spinach from last week’s haul.  Part of me wants to throw it in the juicer (which would be amazing!) but the other part of me wants to add it to this bunch, sauté it with some onion/garlic/shallot or all of the above and call it a day.  It makes such a lovely side dish.

Cauliflower makes for a pretty great side dish too.  Especially when you steam it using the new rice cooker that your brother and sister-in-law gave you, and then throw it into the new ricer your Uncle Joe got for you and top it with a slab of butter and a dusting of salt and pepper for some seasoning.  Why eat potatoes when you can enjoy faux-tatoes?  (ps: loving all my new birthday gifts…)

And then of course there is the mother of all sides…the side salad.  Guess whose mother makes the best salads around?  Yep, my mom!  Who also happens to be in town for a few weeks.  So in an effort to eat every last leaf of this lovely head of lettuce, I am going to have to ask my mom to whip up one of her magical side salads.

Finally, it’s all about those bright red tomatoes and peppers.  I have yet to make a batch of homemade tomato sauce this season and these tomatoes would be perfect for it.  I am also interested in trying some sort of roasted pepper sauce.  Tossing both with my new favorite obsession, quinoa pasta, topped with freshly grated parmesan.  Yum!

Your turn:  What are some of your favorite ways to use the fruits and veggies shown?  Any special recipe, tips or tricks you’d like to share?  Looking forward to reading your responses :)

Linking up for the first time?  Click here for more info…and Welcome!  PS:  Don’t forget to tell your readers about the party by linking back to this post.  Thanks!

PS:  Don’t forget to double your dose of fresh fruits and veggies by visiting this week’s Fresh Foods Link Up from Gastronomical Sovereignty


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Seven-Layer Bean Dip with Fresh Tortilla Chips

 

Eating clean just hit a whole new level this week.  I learned to make my own tortilla chips.  And not only were they delicious, but they were a cinch to make and are pretty healthy too…SCORE!

And if that wasn’t cool enough, I got to dunk those crisp, salty triangles of love into a rich and creamy, party in your mouth, seven-layer bean dip.  A match made in heaven, for sure :)

The key to this rockin appetizer/snack/lunch/dinner/any time of day treat, is to use the freshest ingredients.  I did use canned beans and olives (although after reading this blog post I am determined to make my own beans) but the addition of fresh jalapeños, bell peppers and cilantro brings in bright and pungent flavors.  And the vibrant colors make for a beautiful presentation.

Ingredients

1/8 large red onion, cut into thin 1-inch-long slices

1 15 oz can Pinto Beans

1 tsp chile powder

1/4 tsp ground cumin

3 jalapeño chile peppers, seeded and chopped

1 15 oz can black beans, drained and rinsed

1 avocado, peeled, pitted, and thinly sliced

1 cup nonfat plain Greek yogurt

1 red bell pepper, cut into thin 1-inch-long slices

1/2 cup fresh cilantro, chopped

1/2 cup black olives, chopped

Olive oil cooking spray

6 6-inch sprouted corn tortillas

Pinch sea salt, optional

Preparation

1.  In a large skillet, heat 1/4 cup water on medium-high.  Add onion and cook, stirring frequently, until softened, about 3 minutes.  Add pinto beans, chile powder and cumin and stir to combine.  With a potato mashed or the back of a fork, mash mixture slightly.  Cook, stirring, until heated through, about 3 minutes.

2.  Spoon pinto bean mixture into a 8-inch Square Cake Pan.  Layer  jalapeños, black beans, avocado, yogurt, bell peppers, cilantro and olives over top.  Cover and refrigerate for at least 2 hours, or overnight.

3.  Prepare chips:  Preheat oven to 400 degrees F.  Mist 2 large baking sheets with cooking spray.  Stack tortillas and cut into quarters.  Spread in a single layer on baking sheets, leaving enough space between each and dividing evenly amount sheets.  Mist tops with cooking spray.  If desired, sprinkle with salt.  Bake for 8 to 12 minutes, until crisp and edges are slightly browned.

Recipe from Clean Eating

As delicious as this dip was, the next time I make it I think try to change a few things.  For one, the jalapeños were a bit too hot for me.  I might substitute them with green bell pepper instead and then replace the red bell pepper with chopped tomatoes.  It could also use a bit of seasoning in each layer.  Nothing fancy.  Just some salt and pepper.  But I think those small changes could go a long way.

I was most surprised by the success of the Greek yogurt.  I have heard of people using it in place of sour cream before, but I had never tried it myself.  I have a strong love affair with sour cream and couldn’t imagine Greek yogurt being able to take its place.  But after this experience, it’s done.  Greek yogurt is a great substitute for sour cream and I’m looking forward to trying it in some of my other recipes soon.

So the next time you are looking for the perfect party food, ditch the highly processed, calorie-ridden dips and reach for a fresh and healthy alternative.  Plus, I can bet that if you bust out your own homemade chips, you are sure to be the hostess with the mosses!

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What’s in the Box? #5

Is it Wednesday already? My, has this past week gone by fast.  So much going on between Thanksgiving, my brother coming home, Harper’s 9 month check up.  Busy, busy, busy.  To be honest, I forgot what day it was until I spotted my delivery man running towards my door with my produce box.  And then I remembered, oh yeah, it’s my favorite day :)

I didn’t have time to scope out all the goods because I was heading out the door to go visit the garden.  But I took a quick peek and I couldn’t help but do a little happy dance (I know, I am a total produce nerd…but I promise you, it never gets old).

I love eating healthy!  It makes me feel so good.  And getting a weekly produce box makes eating healthy fun and exciting.  I have always been grateful for the opportunity to indulge in fresh fruits and veggies, but having my brother around makes me realize how lucky I am.  Being deployed in Afghanistan, my brother hasn’t seen a fresh fruit or veggie for the past 7 months.  So since he has been home, that is what he has been craving the most.

In honor of my brother, I think I will have to enjoy a side of steamed broccoli.  Growing up, that was always his least favorite vegetable.  He couldn’t be excused from the table until he finished his broccoli.  What is so ironic, is that now, he loves broccoli.  During the time we lived together, he taught me a few different ways to make it.  But you can never go wrong with steamed broccoli tossed with a smidge of butter, sprinkled with a pinch of salt and pepper and finished off with a few squirts of lemon juice.  Simply delicious.

Carrots are always a great item to get because they can be used in so many ways.  Our family usually enjoys them raw but tonight I tossed them into a rice pilaf which was a fun new way to eat them.  I also like to shred them in my salads.  And that head of red Romaine lettuce makes me want to whip up a fresh salad on the spot.  As fresh as my salads are now that I enjoy the lettuce from my produce box, I am looking forward to harvesting lettuce from my own garden.  There’s no way you can get more fresh than that!

While I was unpacking the box, Harper and I enjoyed the garden cucumber.  I was disappointed that there was only one because it was so sweet and refreshing, it left me yearning for more.  Harper had a good time gnawing on it.  I have the feeling she has another tooth on its way in, so I bet the cucumber felt good on her gums.

Aren’t those asian pears ginormous!  I almost didn’t recognize them.  With their crisp and crunchy texture they are going to make for a perfect fall snack.  Speaking of fall snacks, those Pink Lady apples are to die for.  I think this is the first time I have ever gotten Pink Ladies in my box.  Can you believe how many varieties of apples there are?  It blows my mind.  And they don’t only look different, they taste different too.  It makes eating apples a lot more exciting, that’s for sure.

Kiwis.  They will forever remind me of being pregnant.  Last year at this time I would get deliveries of kiwis week after week.  The problem was that I had gestational diabetes (GD) and wasn’t allowed to eat them due to their high sugar content.  Unfortunately, Freddie is not a kiwi fan, so I had to find homes for my precious kiwis.  Getting my first delivery of kiwis this year gave me a sense of accomplishment.  It made me feel proud that I was able to get through the GD, have a healthy baby girl, who now, can sit and enjoy eating fresh kiwis with me.  Isn’t the journey of life funny?

Like I mentioned before, I love it when I get ingredients in my box that work together in a recipe.  My first thought when I saw the fennel was for an amazing pork dish Freddie and I enjoy.  And wouldn’t you know it, it calls for cilantro too!  This bunch of cilantro was especially fragrant today.  That’s when you know its super fresh :)

Last, but not least, spaghetti squash.  I have never handled one of these before but I have heard such wonderful things.  I am not sure how I will prepare it yet, but thanks to Pinterest, I already have a ton of recipes waiting for me.

Looks like its going to be another yummy week.  I already have my fennel and pork recipe ready to go.  It takes a while to cook so I plan on starting it early tomorrow so its ready in time for dinner.  I am looking forward to sharing it with you.  Let’s just hope I get a picture before it ends up in my tummy!

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