Game Plan for Summer Week 13

Here are a few ideas for how you might use your box's bounty this week. The items from the box are in color:

Grilled Veggie Kabobs with cherry tomatoes, peppers, mushrooms, onions, and hunks of marinated tofu

Beet Orange Salad
Peel, cube, and roast beets on a baking sheet with a drizzle of olive oil until fork tender. Let cool before adding to a salad of romaine lettuce, cucumbers, and orange sections. Dress with a mix of balsamic vinegar, olive oil, and dijon mustard.

Grandma Helen's Hungarian Spinach/Kale
My Great Grandma Helen handed down this preparation for spinach, and it works well if you steam the kale and then chop it finely. Saute some chopped green onions, add in the chopped kale, a few Tablespoons of Smart balance, and a handful or two of seasoned breadcrumbs or corn-flakes crumbs (depending on how bready you like your kale). This also works as a stuffing for fish roll-ups (tilapia or sole), or for large mushrooms.

Baked Potato Bar
We like to top potatoes with flaked tuna or sour supreme and chives, or leftover broccoli.

Joy of (Modified) Pancakes with Blueberries (see recipe posted below)

Tunisian Vegetable Stew
This stew makes use of peppers and red cabbage. It is delicious served over rice or couscous. Check out the recipe posted below.

Easy kale saute

This may be a little late, but we made a great kale dish a couple of weeks ago, and it was really simple. The proportions are really up to you.

Half an onion, chopped
Two regular sized cloves of garlic, minced
Kale (however much you have)
1 zucchini, sliced into thin rounds
Mushrooms, any kind, sliced (we used button)
Salt and pepper to taste

Just saute it all up, starting with the garlic and onion. We ate it over couscous and couldn't get over how flavorful and delicious it was. Enjoy!

Tofu Frittata

This is Christina Pirello’s recipe from Vegetarian Times (Jan/Feb 2008)

This is the original recipe and it is very adaptable to whatever vegetables you have around. Try it with this week's red kale, or chard, onion, and mushroom, or use up leftover steamed broccoli, onion, and red pepper.

2 T olive oil
1 small red onion, diced (3/4 C)
2 small carrots, diced (1 C)
5 green onions, chopped (3/4 C)
1 small zucchini, diced (3/4 C)
1 12 oz. package extra firm tofu, drained
3 T grated vegan mozzarella
3 T low-sodium soy sauce
6 plum tomatoes, sliced

1. Preheat oven to 375. Coat a 10 inch casserole dish or 24 cup mini-muffin tin with cooking spray.
2. Heat oil in skillet over medium heat. Saute red onion 3-4 minutes, or until soft. Add carrots, green onions, and zucchini, and sauté 2 minutes. Season with salt and pepper and cook three more minutes or until vegetables are crisp tender. Remove from heat.
3. Puree tofu, mozzarella, and soy sauce in the food processor for two minutes, or until smooth and thick. Stir tofu mixture into vegetable mixture and spoon into muffin tin or casserole dish.
4. Arrange tomato slices on top of frittata. Bake 40-45 minutes for large frittata, 25-30 minutes for mini-frittats, or until top is firm to the touch. Let stand 10 minutes before serving.

An Idea for Greens

Heres a little video I put together with a recipe for chicken stuffed with chard. The edits are a wee bit slapdash, but gimme a break, it was my first effort at this.

Braised Chard

This super easy side dish goes well with just about anything.

Saute chopped onion and garlic in olive oil until golden.
Add chard that has been cut into bite-sized pieces, and saute for another minute or so.
Add stock to cover the bottom of the pan, about 1/4 to 1/2 inch depending on how much chard you have.
Season with salt and pepper, stir, and cover. Stir occasionally under chard is tender.

Kale Chips

From Vicki

Sprinkle or shake in olive oil. Season with any herby seasoning. Spread out on a cookie sheet and bake at 350 until just crunchy. Yum!