Turkey and Vegetable Meatloaf

This has always been a crowd pleaser. A couple of years ago I decided to make it for my youngest child’s 2nd birthday. I also decided I was only going to use fresh veggies, nothing frozen. Well….I didn’t cook the spinach before putting it in the meatloaf and we had lime green meatloaf for dinner. The kids thought they were eating something out of Dr. Seuss, my husband he couldn’t even eat it. Lesson learned, cook the spinach before putting it in the meatloaf mixture.

Sunday Menu – Turkey and Vegetable Meatloaf, Crisp Potato Roast, Broccoli
Farm Share Produce – Carrot, Rutabaga
Other Local Produce – Mushroom, Garlic, Spinach

Turkey and Vegetable Meatloaf
From a good friend

5 oz. spinach, roughly chopped
2 T olive oil
1 c mushrooms, chopped
¼ c onions, chopped
2 cloves garlic, minced
1 carrot, finely grated
1 cup cheese, parmesan, mozzarella, or combination of both
Salt and Pepper, to taste
1 ½ lb. ground turkey
¾ c quick cook oats
½ c milk
1 large egg
1 t Italian Seasoning

In boiling water cook fresh spinach 3-5 minutes. Drain well and squeeze out all the water. Set aside.
(Frozen chopped spinach could be substituted and just added with the carrots and cheese.)

Preheat oven to 350 degrees.

In Dutch oven or cast iron skillet heat oil and then sauté mushrooms, onions, and garlic until onions are soft. Remove from pan and drain on a paper towel.

Combine spinach, carrot, cheese and salt and pepper in the warm pan.

In a large mixing bowl combine turkey, oats, milk, egg and seasoning. Add meat mixture to pan and combine with vegetables.

Spread mixture evenly in the bottom of the pan and bake for 35 minutes.


Crisp Roast Potatoes
http://purplecook.blogspot.com/2010/02/crisp-roasted-potatoes-with-celeriac.html

Last night I used rutabaga slices in between the potatoes. This is one of my favorite potato dishes. Be forewarned it takes 2 hours total to prepare.

The Purple Plan for the Week of Feb. 27

Regular Preparation (in about an hour)

Sweet ‘n’ Spicy Salmon, Carrot Rice, Simple Roasted Carrots
Local Produce: Carrots
Carrot Rice
http://purplecook.blogspot.com/2010/11/carrot-rice-and-baked-sweet-potato.html

Fried Rice
Local Produce: Carrots, Cabbage (???)
If I’m luck at my local winter farmer’s market I’ll get the eggs, garlic, and scallions too.

Sriracha Marinara and Meatballs
Local Produce: Spinach, Onions
I’m going to half this recipe.
http://www.marthastewart.com/recipe/sriracha-marinara-and-meatballs

Turkey and Spinach Meatloaf, Roasted Potatoes, Broccoli
Local Produce: Onions, Spinach, Carrots, and Potatoes

Extended Preparation

Stuffed Eggplant Steaks, Pasta
I’m designating this extended prep because there are a lot of steps, and it will likely take more than one hour to make.

I could probably get the spinach, ciabatta and mozzarella all at my local winter farmer’s market.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Stuffed-Eggplant-Steaks/Print/

A Study of Beets - Part One

Check below for the recipe for this yummy beet tart!

In the late spring I plan to have a poll on the blog. I’m going to ask you to pick one of three books to be featured each of the 25 weeks of the regular CSA season. Since beets seem to be the “uhhh” vegetable of Vegetable Box #2, I thought I’d use them to sample each of the books I’d like to feature in the upcoming season.

Book #1 is “Produce” by Brad Matthews and Paul Wigsten
This is the textbook on produce for the Culinary Institute of America. I thought it would be fun to learn about one vegetable each week in depth. This book has descriptions of each vegetable, how it can be used in cooking, storage information, and nutritional information.

In “Produce” we learn from Matthews and Wigsten that BEETS (pg. 90) are closely related to chard and spinach. The beet greens can be used, and should be done so in the same manner chard and spinach are used. Beets have a very high sugar content and are the sweetest vegetable available.
Applications listed for beets are
• Boil
• Roast
• Pickle
• Cream
• Grate raw
• Puree for soup

The first thing I learned from this book was the high sugar content of beets. It was probably that same week I saw the idea for using beets to sweeten a red velvet cake. So here is one of my favorite all time blog recipes – Beet Red Velvet Cupcakes
http://purplecook.blogspot.com/2010/08/red-velvet-cupcakes-secret-beets.html

I wanted to share another recipe that highlights the sweetness of beets. I made these as part of dinner- not a great application, but they would make a fabulous appetizer for a party or potluck.

Beet, Cheddar, and Apple Tarts
http://www.marthastewart.com/recipe/beet-cheddar-and-apple-tarts

The only thing I didn’t do was cut the puff pastry into rounds. I thought square was just fine and didn’t waste any of the dough.

Here is a bonus link. The Cooking Channel had an article on their blog about beets.
http://blog.cookingchanneltv.com/2011/01/20/in-season-beet-recipes/

Spicy Potatoes and Peas with Chicken

We really liked this meal. My children are the type who don’t like any of their food to touch each other. This meal makes the preparation of their plates easy. You cook the potatoes, peas, and chicken separately and then combine them with the spice. We had a yummy, spicy dinner and they had all the same food, but not touching each other!

Tuesday Menu – Spicy Potatoes and Peas with Chicken
Farm Share Produce – Potatoes

Spicy Potatoes and Peas with Chicken
From Everyday Food vol. 80

1 ½ pounds starchy potato – Yukon Gold
Salt and pepper
10 oz. frozen peas
Olive oil
4 chicken thighs
½ heaping t ground cumin
½ heaping t ground coriander
¼ heaping t cayenne
1 T lemon juice
2 T cilantro, roughly chopped

Preheat oven to 400.

In a medium pot, bring potatoes to a boil in salted water over high heat and cook until fork tender, 10 minutes. Remove with a spider or slotted spoon and transfer to a paper towel lined bowl, set aside. Add peas to water and cook 3 minutes. Drain peas and set aside.

While potatoes are boiling, in an oven proof skillet or Dutch oven, heat olive oil – 2 turns of the pan. Season hot oil with salt and pepper and add chicken, cook 5 minutes until golden brown. Flip and transfer to oven, roast 15-20 minutes.

Make spice mixture – combine cumin, coriander, and cayenne. Set aside.

When chicken is finished roasting, remove from the pan. Drain off all but 1 T of fat. On the stovetop in the same skillet, add potatoes and spice mixture. Cook over medium-high until potatoes are golden, stir occasionally – 7 minutes. Stir in peas, lemon juice, and cilantro. To serve place chicken on top of peas and potatoes.

NOTE: The recipe calls for boneless, skin-on thighs. I could find any. I used boneless, skinless thighs.

Pasta with Crispy Kale and Ricotta

Meatless Monday – Pasta with Crispy Kale and Ricotta
Local Produce – Kale

Pasta with Crispy Kale and Ricotta
Adapted from Every Day with Rachael Ray March 2011

1 pound pasta – fusilli or penne
1 bunch kale – stemmed, washed, dried
Approx. 5 T of olive oil, divided
Salt and pepper
1 pound pasta – fusilli or penne
3 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 T dried thyme
1 t dried rosemary leaves
1 ½ cups ricotta cheese
Parmesan cheese, for serving

Cook pasta according to package directions. Reserve 1 cup of the cooking water.

Preheat the oven to 400 degrees. Roughly chop Kale. Toss Kale with 2-3 T of olive oil, salt, and pepper. Arrange on a baking sheet (you may need two) and bake for about 15 minutes. Toss Kale midway through cooking time. Kale should be crispy at the end of cooking – it will break up nicely in the sauce for the pasta.

Heat remaining 2 T of olive oil in a large skillet on medium-low. Cook garlic and jalapeno for 2-3 minutes. Stir in the thyme and rosemary. Whisk the reserved pasta water into the garlic oil. Stir in the pasta. Then add crispy kale and ricotta, stir vigorously to coat the pasta. Serve with parmesan cheese.

Pasta and Bean Stew with Kale

We’re off school for the week, have a couple of playdates (lunch included), so…I made a big pot of soup.

Lunch Menu – Pasta and Bean Stew with Kale, Crusty Bread
Farm Share Produce – Onion
Other Local Produce – Kale

Pasta and Bean Stew with Kale
Adapted from Pasta and Bean Stew in “Williams-Sonoma Soups & Stews”

¼ cup olive oil
½ onion, thinly sliced into half moons
2 cloves garlic, minced
15 oz. can diced tomatoes with juice
¼ t crushed red pepper flakes
3 cups stock (chicken or vegetable)
1 can cannellini beans, UNdrained
Salt and pepper
1 cup orecchiette or small shell pasta
1 bunch kale, small, rough chopped
Parmesan cheese, for serving

In a Dutch oven on medium-low, heat the olive oil. Add the onion and cook until softened, 5 minutes. Add the garlic, cook 1 minute until fragrant. Add the tomatoes and their juice, red pepper flakes, stock, and cannellini beans. Add salt and pepper to taste. Bring to a boil and then add pasta, turn down the heat, but maintain the boil so the pasta will cook, 8-10 minutes. Add the kale, cook another 10 minutes.
Serve with parmesan.

NOTES: This would work well with any green. I’ve made it with spinach and the recipe originally calls for chard. My favorite pasta for this stew is orecchiette, but any small pasta will work.

Cabbage with Tomatoes

Another great way to use that cabbage!

Saturday Menu – Hoison Glazed Salmon, Cabbage with Tomatoes, Rice
Farm Share Produce - Cabbage





Cabbage with Tomatoes
Adapted From Everyday Food vol. 80

2 T unsalted butter
½ cabbage, cut length wide in ½ inch strips
½ cup water
Salt and pepper
1 pint cherry or grape tomatoes, halved
1 T red wine vinegar
3 T cilantro, roughly chopped

In a large skillet melt the butter on medium-high heat. Add cabbage and cook 4 minutes. Stir occasionally and cabbage should begin to soften and brown around the edges. Add water, cover, and cook 5 minutes. Cabbage should become crisp-tender. Uncover, season with salt and pepper. Add tomatoes and cook 2 minutes, until tomatoes soften. Stir in vinegar. Sprinkle with cilantro and serve.