Sauteed Kale

This week, I went back to the first place I ordered produce from, Newleaf Natural Grocery. When comparing Newleaf Natural to Door to Door Organics, you get so much more with New Leaf, so the decision was obvious for future orders. I picked up my box this week because the delivery wasn't going to arrive until later in the week. Although it was quite out of my way, it was actually very nice to see where my box is coming from and the business we are supporting.  It was worth my while in the end because they threw in an extra bunch of bananas - I'll be saving these for future banana breads!

Lettuce
Red Kale
Corn
Local Heirloom Tomatoes
Green Onions
Green Peppers
Oranges
Mango
Local Peaches
Local Apples
Bananas

Finally, I was going to be able to cook up a great kale dish. I have always wanted to, but have never actually purchased it. I have to say, it was AWESOME! It takes a while to cook down, but once it does its great. I wanted to make it more colorful so I added 1 of the heirloom tomatoes - the orange one. It's super easy to make and very healthy.

Sauteed Kale

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water - I used chicken stock
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions:  Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. (I added the tomato for the last 5 minutes)

Eggplant Bolognese

Tonight it was decided that everyone wanted pasta so I searched for a recipe that would incorporate some of the produce. It was great when I found this eggplant bolognese which included the eggplant, green pepper and zucchini! It made quite a bit so I froze the leftovers to pull out on a cold Chicago day. I would make sure to season it enough as the salt in this case really adds a lot.

Eggplant Bolognese

• 8 tablespoons olive oil
• 1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1 green bell pepper (ribs and seeds removed), finely chopped
• 1 zucchini (about 8 ounces), quartered lengthwise, sliced 1/4-inch-thick crosswise
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 pound ground beef chuck
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon dried oregano
• 1 pound rigatoni or other short tubular pasta
• Parmesan cheese, shaved (optional)

The Bitty Local Box

This week I finally got back into ordering my box of goodies. I was excited to see that since my time away, Door to Door Organics - Chicago had created a new "Local Bitty Box." Just what I wanted, a way to ensure that all my produce was local. I have to admit, I did one switch so I could have some blueberries.  Other than that, all of the following is locally grown in the Chicago area:

Cucumbers
Collard Green Bunch
Slicer Tomato (large)
Eggplant
Yellow Squash
Green Bell Pepper
Blueberries
Zucchini

I didn't think I could be more excited (thanks to my box arriving), but then I found a new recipe that incorporated some of my box AND some of the produce I already had on hand (potato, yellow bell pepper, lemon) - major bonus. This recipe is one that will be around for my lifetime I'm sure. First off, it uses lemon. Currently I have about 5 lemons, down from a bag of 10 I purchased last week. It's my favorite fruit so whenever I can use it in a soup or entree, I am thrilled. Additionally, this recipe includes quinoa which I also always have on hand in the masses. I first learned of quinoa when Phil and I went to Peru in March 2009. Ever since then, I try to incorporate this super food into meals as much as possible.  Next, it's a soup which is my favorite food. Last, it uses so many different colors of vegetables which is great for not only health benefits but presentation. I am so excited to share this recipe!

Ecuadorean Quinoa and Vegetable Soup
(serves 4-6)
1/2 cup raw quinoa

2 tablespoons olive oil

2 cups chopped onions

1 teaspoon salt

1 cup diced potato

1 cup chopped red bell peppers or 1 cup green bell peppers - I used yellow 

1 teaspoon ground coriander - didn't have this but it still came out great!

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

3 cups water or 3 cups vegetable stock - I used chicken stock

1 1/2 cups chopped fresh tomatoes

1 cup diced zucchini or 1 cup yellow squash

1 tablespoon fresh lemon juice 

Directions:

1. Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
2. Heat the oil in a large soup pot.
3. Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
4. Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
5. Cover and bring to a boil; lower heat and simmer for 10 minutes.
6. Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
7. Add in the lemon juice; stir to combine.
8. Serve.