Veg Out for the Week of 7.16.17

A Peek Inside Next Week’s Bushel*

Photo Credit: Marie Saba

 

7/17/17 Next Week’s Large Bushel:

Apples (1 lb avg), Butternut Squash (1 each), Crimini Mushrooms (1/2 lb), Eggplant (1 lb avg), Lettuce (1 head), Shishitos (1/2 lb) or Red Potatoes (1 lb avg), Sweet Corn (2 ears), Yellow Squash (1 lb avg), Zucchini (1 lb avg)

7/17/17 Next Week’s Medium Bushel:

Apples (1 lb avg), Cucumbers (1 lb avg), Eggplant (1 lb avg), Lettuce (1 head), Sweet Corn (2 ears), Yellow Squash (1 lb avg), Zucchini (1 lb avg)

Learning to cook seasonally can be daunting. We know that the relief that comes from not having to brave the grocery store aisles or the crowded farmers market stalls is often outweighed by the slight panic you might feel when presented with a bushel overflowing with produce.

We brought the food to your door, we want to make sure it makes it into your belly. We’ve combed our brains and our favorite recipe indexes to bring you a list of ways to use your bushel throughout the week. Stick with us and you’ll be a master at seasonal cooking in no time.


Veg Out: Super Fast Casual

This week we are skipping the takeout menu to celebrate the bounty of summer produce. Inspired by the lunchtime takeout bowls of the minute, we’ve got veggie burgers, rice bowls, and tossed salads to inspire you to use up the bushel. Have a ‘regular’ lunch spot? We challenge you to recreate your ‘usual’ with our seasonal vegetables and Texas products.

Big Bowl Salads: Toss in Those Greens

It might not be scientifically proven, but we are convinced that a salad tossed in the largest bowl in your kitchen tastes better.  Set out any leftover vegetables, proteins, and grains from past meals onto your counter, fast-casual style, and break out the big bowls. Pour a couple tablespoons of your favorite dressing (Parmesan Balsamic Vinaigrette, Jalapeno-Lime Vinaigrette) into the bowl, and top with vegetables from your bushel such as sautéed mushrooms, greens, and corn kernels, even roasted potatoes. Toss with large tongs and eat straight from the bowl. We recommend topping with Bee Tree Cheve and a handful your favorite nuts for a nice crunch.
 

Burgers a la Bushel : Take meatless Monday to a new level with butternut, zucchini, and peppers

Nothing says summer like a juicy burger  so we challenged ourselves to create a burger meal using just our bushel and a few necessities.  We may have found a new favorite summer combination.

Forgo the beef and try your hand at these tender and satisfying butternut squash burgers packed with black beans and spices for flavor.  Make your patties slider-sized and use eggplant rounds for buns.
Simply slice eggplant into 1.5″ thick rounds, drizzle with olive oil, salt and pepper to taste and and place on a foil lined baking sheet. Roast at 400 for 9 minutes then flip and roast for another 9.
Once you have your burgers and buns taken care of its time to work on sides. Summer bushels seem to be overflowing with squash, yearning to be turned into fries. One bite of these baked zucchini fries and you’ll never want to go back to plain potatoes again. Feel free to substitute zucchini for your summer squash of choice.
Whip up a quick roasted pepper buttermilk dipping sauce for your fries, dress up you burger with greens and your favorite condiments, slide your patty between  rich eggplant rounds and you’re ready for a burger-a-la-bushel feast.

 

Build a Burrito Bowl: with corn, lettuce, zucchini and apples

Searching for a way to repurpose last night’s grilled chicken or use up the ground beef sitting in the fridge? Toss any protein with steamed rice and you’re on your way to your favorite fast food burrito bowl without ever leaving your kitchen. Top your bowl with roasted squash or shisitos, shredded lettuce, and corn. We eat our sweet corn cut straight from the cob, but you can cook it if you prefer. Garnish your bowl with an apple cucumber salsa. Don’t be deterred by this unusual combination, the flavors are sure to surprise and delight you, we’d even recommend swapping out the cucumbers for your bushel’s zucchini! And if cheese is a must in your book, sprinkle some queso fresco or Monterrey jack on top for a finishing touch.

 

 

 

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