Greenling Quickfire Round 8-9

So once again a holiday interferes with my Top Chef Quickfire Greenling Challenge - well sort of. I spent the holidays in Dallas, TX this year. And as of Dec 2011 there was no Greenling service in the DFW area. So I had to drive my box of fresh awesomeness to my amazing hosts's house to make my weekly dish. I used the russet potatoes and local kale to make my family's favorite passed down recipe for Portuguese Kale Soup - and sure enough Emeril announces that would be his family pass down favorite the same night on episode 8. I nearly died :)


My gracious hosts are vegetarian so I made a modified version with Soyrizo - and it was a hit!  And then upon my return I was thrilled to see Greenling is starting service to DFW in 2012! Score!!!  

 My other distraction for the holidays would be my baking obsession. After baking over 1600 cookies, I embarked on the red velvet birthday cake to end all red velvet birthday cakes. 


This tower is made of red velvet thumbprint cookies, red velvet Krispy Kreme doughnuts, red velvet cupcakes, red velvet cake balls spiked with Peppermint schnapps and topped in a red velvet whoopie pie. 


Oh and yes, those are chocolate mustaches decorating the cake. Why? Because Why not? And the birthday girl deserved an awesome cake :) 

So back to tonight's challenge. In my Greenling box tonight I got a bag of turnips.


At first I was all "YAY turnips" as I love turnips, then I realized I had never cooked them. Ever.  So I sat and stared at them for a while.


Then I reconsidered the whole challenge thing and thought about skipping tonight.


Then I opened a bottle of wine from the fridge and stared at the turnips some more and then poured some more wine... 

 So turnips were just not inspiring me, so I did what I do with most things I don't really know what to do with.


I added butter.


I chopped and peeled them and added to a sauce pan and poured some more wine while I tried to figure out what to do with this vegetable that was stumping me. Then I turned to the rest of my Greenling box and I figured it out!


I had an awesome corn and blackbean salsa as well as some amazing looking southwest tortillas in there. A turnip burrito was in order!


I decided to spice them up with sea salt, cumin, and a pinch of celery salt for good measure and Ta-Da! Instant Yum!

 The finished product, a fantastic veggie burrito alternative (usually bean and cheese in my house) and instant hit with my daughter. She finished hers and was asking for seconds before I even got halfway through my own.


Who knew turnips would be such an interesting and challenging ingredient for me?


I enjoyed the challenge and enjoyed tonight's episode as well. Especially with Paul Qui taking yet another win. Way to go Paul!  He's up to $35,000 in winnings. I'd love to see him take it all! Uchi and Uchiko are two of my most favorite places in the country. I need a bacon steakie fix!





And with that I'm going to relax and enjoy the rest of my evening. Cheers to all the Top Chef contestants and to Greenling for adding the new DFW service!


And like my wine glass, Everything is Bigger in Texas!

Greenling Quickfire Round Seven

Tonight's Greenling box had a repeat Surprise Me item. The Sunflower Sprouts reappeared in my box!  This was not a bad thing at all - who doesn't love a repeat of one of their favorites. But it would be cheating to remake the same dish, so I decided to add a twist and try to use my farmstead box items as well.


The Greenling Farmstead box is a collection of items for $15  - "A selection of local farmstead & artisan products that changes weekly! Might contain local cheeses, bread, meat, eggs, sweets, beverages, or prepared foods." 


I started ordering the farmstead option about a year ago and have loved the food craftsman variety!


I decided to take the delicious looking croissants from Sweetish Hill and use up some leftovers in my fridge and make a chicken salad croissant. 


I pulled out my handy dandy Zyliss chopper and threw in some cooked chicken breast, celery, and a granny smith apple. Added 2 Tbsp of light mayo, sea salt and pepper to taste, and a sprig of fresh dill for good measure. I also added in a couple of seedless green grapes with the apples for a pseudo Waldorf spin.


Mixed up everything in a bowl and then made up my croissant sandwiches using the Sunflower Sprouts and a couple of slices of tomatoes from the leftover tomato I had from last week's "tomato seconds".



The finished result was a tasty light sandwich treat for dinner tonight. The spicy sprouts were fantastic with my Waldorf Chicken Salad and I've decided in the past year or so that anything baked by Sweetish Hill is buttery perfection!


Can't wait for tonight's episode of Top Chef Texas!


I saw tequila on their quickfire highlight reel. I think I'm getting off super easy with yummy sunflower sprouts!


Go Paul Go!!!


I'll be tweeting and toasting Paul tonight with a big glass of Texas Red and my yummy farmstead box dessert of Chocolate Goddess Clusters by  New Earth !

Greenling Quickfire Round Six

I have been looking forward to tonight's Greenling box and Surprise Me Quickfire challenge all day and once again the Surprise me item was a fantastic one. Acorn Squash! And a huge one at that! 


With the cold snap passing through tonight's dish was a crazy easy decision, I decided to make a roasted acorn squash soup.


Roasting an acorn squash is super easy. Slice in half, scrape out the seeds and place open side down in a baking dish and roast at 350 degrees for 20 minutes. Once the meat has softened it's easy to scrape out with a spoon. 

To start the soup I diced a sweet onion and added to my stock pot with 2 tablespoons of salted butter.


I let the onion caramelize, then I peeled and chopped up 2 small granny smith apples and added them to the onion with a tiny bit more butter. I let those cook down and then added the scooped out roasted squash.


Once I had all the main ingredients in the pot, I added a small box (apx 4 cups) of organic vegetable broth and used my hand immersion blender to puree the mixture to a beautiful creamy soup texture. The immersion blender is one of my favorite winter appliances. It makes soup making so easy! I picked it up for under 20 bucks and it's a great tool.

My other inspiration for tonight's dish was this amazing Roasted Saigon Cinnamon i picked up at the grocery store. I first saw an ad for it in this month's Southern Living magazine. They had a recipe for a chocolate ancho cinnamon crackle cookie I plan to use for my cookie exchange this year. But I really didn't want to wait to use this fun new spice.


I love this new spicy cinnamon and can't wait to try the cookies. For the soup it added a great flavor and kick without adding any heat.


I can't wait to find more uses for it in my kitchen

Once the soup was spiced (I also added a dash of allspice, sea salt, and fresh cracked white and black peppercorns) I let it simmer for about 20 minutes. 


The smell in my kitchen was fantastic and the soup was even better once we got to eat it.


I will be making this dish again and again and again.


I'm also thinking of taking my immersion blender with me on vacation to prepare this dish for my vegan friends!


Here's a shot of the finished soup. My daughter ate 2 bowls full and I finished of a bowl and a half by myself. 


Thanks Greenling for another fantastic dinner inspiration and fun evening in my kitchen. 


While the soup was cooking I also knocked out a double batch of Bacon Chocolate Chip Cookies for a work party tomorrow.  Kitchen success tonight all around.


I'm still giddy over Paul's win last week on Top Chef and hoping he grabs another tonight!

Greenling Quickfire Round 4-5

Thanksgiving vacation put a delay in my blogging and Quickfire challenge, but I made sure to play catch up this week with a fantastic yummy ingredient.

This week's Greenling Box Surprise Me item was Sunflower Sprouts! 

Sunflower sprouts are baby sunflowers. They make an inexpensive and tasty nutritional addition to any salad or green smoothie.


Fresh, crunchy, and slightly nutty in flavor they are grown indoors all year round, providing lovely fresh greens in the depths of winter. They can also be grown outdoors when the weather is warm. They are an awesome treat.

In the theme of Top Chef Texas I decided to try out the sunflower sprouts with one of my favorite standard recipes I learned in this great state. Chilaquiles!

I heated some organic black beans in a small sauce pot and cracked some farm fresh eggs into my wok. When making Chilaquiles I love using my wok to toss around all of the ingredients.

The first time I had Chilaquiles was in College Station,TX served at a cute Bed & Breakfast. I loved the salty chips and the chile peppers with the fresh eggs. It became an instant hit in my own home.

I had a bag of leftover Xochitl organic white corn chips sitting up on the counter from a dinner party the previous week. One of the best parts of Chilaquiles is using up leftover chips. They don't have to be super fresh, and maybe it's just my own superstition, but I'm pretty sure this dish comes out ten times better when you use leftover almost stale chips.

After the eggs were cooked about halfway through I added a little milk and the chips to the wok. I then cooked the egg and chip mixture until the eggs were cooked all the way through and scrambled.

I also chopped up one of the Russet potatoes from my greenling box, tossed in olive oil, sea salt, and pepper and roasted in the oven for twenty minutes for another side dish.

 Then I added the sunflower sprouts and let them cook down for about three to four minutes on medium. I wanted to bring out their nutty flavor but not over-cook them.

After adding the sprouts I tossed in a chopped up tomato from my "tomato seconds" and a chopped up green hatch chile from my freezer stash.

Once the tomato and chile peppers were heated up I turned off the burner and topped with a handful of raw milk cheddar cheese.

I like melting the cheese last after the burner is turned off to prevent it from separating or over-melting.

The finished dish... Sunflower Sprout Chilaquiles, with black bean and roasted potato sides. Is there anything better than breakfast for dinner? 

This dish was an A+ hit and I'll be ordering more Sunflower Sprouts from Greenling in the future to recreate this vitamin packed delicious dish.

I finally got caught up on Top Chef last night and was delighted to see Paul Qui kicking some ass and taking the much deserved win. I am also craving brussel sprouts.

Can't wait until next week's box and Top Chef Episode!

Greenling Quickfire Round Three

Tonight's Surprise Me Greenling ingredient is Carrot Radishes!

A super fun vegetable with a spicy crunch and kick.

My inspiration for tonight's dish is primarily based on finding these yummy sweet potato and buckwheat noodles at the local HEB. I love asian veggies over soba noodles and decided tonight would be a fun chance to try out some fun new ingredients.

I started the dish tonight by slicing up the radishes and pickling in a brown rice organic vinegar with a little Maldon sea salt and fresh cracked black pepper.

I placed the bowl in the fridge while prepping the rest of dinner and after taste testing I did add a little green onion to the radishes for good measure and to add a little more flavor.

I normally use these type of radishes for dipping as part of a veggie platter, but my goal for tonight was to feature them in my main dish and not as a snack.

*confession - I did snack on 3 of them during the prep of this dish - Too delicious not to!

While the a dishes were pickling, I pulled some fantastic looking kale from my Greenling box and decided to sauté it with some apple cider vinegar.

After adding the cider vinegar, and seasoning with salt and pepper the scent of apples gave me a great idea. I found some granny smith apples in the fridge, peeled, cored and sliced them and added into the sauté pan.

My favorite kale dish is my Mom's recipe for Portugese Kale Soup, but this new apples and kale sauté is a close second.

Super yummy fall seasonal treat.

The sautéed kale came out super amazing delicious. I will definitely be making this dish again. The acidic balance balanced nicely with the fresh and tart sweetness of the cooked down apples.

My only regret is using up the kale and not having leftovers to make Portugese Kale soup this weekend (as previously planned).

I'll have to order extra kale for next week's box!

I boiled the sweet potato and buckwheat noodles and drained them over the sink. I then drained the radishes from the fridge and reserved the vinegar and tossed with the noodles.

Topped the noodles with the fridge pickled radishes and this yummy cold noodle dish was born.

I give it a solid A and my daughter loved the new noodle and radish dish. The sweet potato flavor of the noodles paired well with the bite of the radish.

The kale dish (a bonus) was also an instant win.

I'm all set with a happy full veggie belly to watch tonight's episode of Top Chef.

I'm on Team Paul. How about You?

Greenling Quickfire Round Two

Today's box was packed full of yummy treats. The Surprise Me ingredient from Greenling was one of my favorite fun vegetables. Dragon Tongue Beans!

The tender and superbly delicious 7-inch pods are whiteish yellow, with amazing purple streaks!

They taste similar to a long green bean but with a slightly spicier kick. I couldn't wait to throw them into a yummy dish.

I also had a beautiful acorn squash in my box today that I simply couldn't resist using. So I decided to go for a veggie pasta bowl and use up the rest of my fresh pasta from last week since there was some awesome kale papardelle in the box for this week's fresh pasta selection.

The dragon beans are a great veggie for kids. Tonight I had my daughter assisting me in the kitchen and she was delighted to watch the beans steam from purple to all ivory. The stripes steam straight off the beans like magic.

She was enthralled with the color changing beans and a great help to me in the kitchen tonight.

When we first got the beans she was also excited to look them up on wikipedia to learn all about them. She had never seen or eaten dragon beans before so tonight's QuickFire challenge was not only a super fun yummy treat but also an educational one for her.

While the beans were steaming we sliced open the acorn squash and a butternut squash from the Greenling box. I had her scoop out the seeds and then we steamed the squash in the microwave.

I used to only roast squash (and still roast for certain recipes) but the microwave is a great easy solution for quick and easy steaming of these veggies.

I fill a shallow pasta bowl with a half-inch of water and set the squash halves on the sides of the bowl. Pop it in the microwave for ten minutes and it's perfectly cooked every time! Works great for spaghetti squash too.

We scooped out the steamed squash into the bowl and added the cooked pasta and topped with the steamed dragon beans.

My daughter commented how the beans were the same shade as the pasta and tried to analyze the water the beans steamed in to figure out where the purple went to.

The water was a dark brown so she decided all of the purple "burned off". Tomorrow night we'll do some research and see what chemical reaction really happened to cause the color change.

To finish the dish I took the last of my tomatoes, an onion and a bell pepper from last week and make a quick red sauce to add to the beans and pasta.

I topped the quick red sauce with some fresh grated parmesan cheese and ta-da! Dinner is served :)

This challenge got me an A+ from my daughter, and I give her an A+ for her excellent help in the kitchen tonight.

A super yummy fun treat for both of us. Thanks Greenling for making dinner tonight both easy and educational.

Looking forward to Top Chef tonight. Seeing as how both Texas chefs were not shown in last week's episode it's about time the producers let this great state represent!

I'll be tweeting along as the episode airs and playing along to the Top Chef Texas drinking game. I have my bottle of wine ready and my newly designated Top Chef drinking glass lined up and ready to go. "Everything's Bigger in Texas" :P