Veggie Box - January 28

EVERY WEEK WE PACK FRESH VEGETABLES AND FRUIT FOR PICK UP AT  LITTLE HOUSE EACH WEDNESDAY. READ MORE ABOUT THE VEGGIE BOX SUBSCRIPTION HERE.

This week's box will contain:

From Origins Farm

  • tender spinach
  • bunched carrots
  • Tuscan kale

From Albert's Organics

  • fingerling potatoes
  • Brussels sprouts
  • Hass avocado
  • Blood oranges

 

This week's recipes:

 

Warm Tuscan Kale and Fingerling Potatoes 

Full of flavor, simple, and vegan! Modified from Vegetarian Times

  • 3/4 lb fingerling potatoes
  • 1 small white onion, coarsely chopped
  • 2 tbsp olive oil, divided
  • 2 garlic cloves, minced
  • dash of red pepper flakes
  • 1/2 lb Tuscan kale, torn into small pieces
  • 1 1/2 tsp dried oregano
  • 2 tbsp balsamic vinegar
  • sea salt and freshly ground black pepper, to taste

Preheat oven to 375 degrees.

 In a medium bowl, toss potatoes and onion with 1 tbsp olive oil.  Spread potato and onion mixture on baking sheet and roast until potatoes are tender, about 30 minutes.  When cool enough to handle, cut potatoes into bite-size pieces. In a large skillet, heat remaining tbsp of olive oil over medium heat.  Add garlic and red pepper flakes and cook, stirring often, for 30 seconds.  Add kale, potatoes, and onions.  Cover and cook until kale is wilted, 2 to 5 minutes.  Add vinegar, oregano, salt, and pepper.  Toss thoroughly and serve.

 



 

Blood Orange & Avocado Salad 

3 blood oranges – peeled and sliced (keep 3 tbsp of juice for dressing)
1 avocado - halved, pitted, and sliced 
A large handful of baby spinach leaves 
1/3 cup pecans – chopped
Crumbled feta cheese
Freshly ground black pepper

Blood orange dressing:
3 tbsp juice from blood orange
1 tsp sherry vinegar or cider vinegar
3 tbsp extra virgin olive oil
1/8 tsp of paprika
1/2 tsp of coriander
1 tsp honey, or to taste
A pinch of salt (optional)

Toast the pecans in a small dry skillet over medium heat until just fragrant, about 2-3 minutes.
 Whisk together the blood orange juice, vinegar, ground coriander, sweet paprika, and honey. Then whisk in the olive oil, taste, and adjust seasonings if desired. 3. On a serving plate, arrange orange and avocado slices on a bed of baby spinach. Drizzle two tablespoons of the dressing over the salad. Top with pecans and crumbled feta cheese. Then drizzle on the remaining dressing. Season with freshly ground black pepper.