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The Locavore’s Meal Plan:
May 15, 2017

Tomato and Eggplant Curry, Pasta with Caramelized Cabbage, and more!

May 15, 2017

Locavore Meal Plan
  1. Eggplant and Tomato Curry from Food 52: I’m going to be honest: I had a moment a few weeks ago during which I thought I might be eating winter greens for the rest of my life. Despite the fact that the calendar said April, CSA shares and farmers’ markets continued to carry copious amounts of kale, chard, and collard greens. However, this week something changed. Amongst the leafy greens sat summer squash, Japanese eggplants, and cucumbers, all a sure sign that summer here never fails to arrive quickly and abruptly. I’m celebrating the first crop of eggplant with this Eggplant and Tomato Curry, bold with spices and perfect over a bed of fluffy Basmati rice. Locavore tip: Sub two small jalapeños, which are popping up at local farmers’ markets, for the Serrano chile.

    Photo by James Ransom.

  2. Salad Nicoise from Edible Baja Arizona: A few of my backyard tomatoes finally ripened last week, and they went straight into this Salad Nicoise. Paired with creamy hard boiled eggs, hearty potatoes, green beans, and olives, then drizzled with a tangy dijon vinaigrette, it’s a meal that makes frequent appearances on my table each summer. Locavore tip: Use steamed asparagus or roasted summer squash in place of the green beans, which aren’t quite in season.

    Photo by Shelby Thompson.

  3. Pasta with Caramelized Cabbage, Anchovies, and Bread Crumbs from NYT Cooking: Last week Tucson CSA members such as myself received this ginormous Napa cabbage in our weekly share. Cue frantic “Napa cabbage recipes” googling. My search efforts rewarded me with the recipe for this rich pasta recipe. Locavore tip: Use a slice of Barrio Bread (bonus points if it’s that stale lonesome heel) for the breadcrumbs and replace the red pepper flakes with a dried chiltepin (or two!).

    Photo by Andrew Scrivani.

  4. Napa Cabbage Fried Rice from Edible Baja Arizona: It will inevitably take more than one meal to use up that large cabbage in your fridge. My suggestion? Make this simple, flavorful, and satisfying Napa Cabbage Fried Rice. It’s colorful, it’s carbs, but it’s also half seasonal veggies. How can you go wrong with that? Locavore tip: Replace the chickpeas with local tepary beans.

    Photo by Shelby Thompson.

  5. Roasted Carrot and Beet Salad with Citrus Vinaigrette from Edible Baja Arizona: This sweet spring salad is one of my favorit salads ever. Frilly salad mix is tossed with honey-roasted carrots and tender beets, drizzled with citrus vinaigrette, and topped with crunchy pecans and creamy goat cheese. Locavore tip: Use Fiore di Capra’s wonderful goat cheese chevre.

    Photo by Shelby Thompson.







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Weekly CSA Recipe:
Napa Cabbage Fried Rice

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