Conquering That Veggie Box Over Super Bowl Weekend

Jalapeno cilantro cole slaw with local cabbage over pulled pork with a side of roasted local rutabagas and sweet'taters.

​As previously mentioned, last Wednesday evening I received my first box of local, organic veggies and fruits from Greenling. Problem was, I was a little skeptic at being able to work through the whole box over the weekend, particularly with requisite lard-laced Super Bowl festivities planned. Then Scott Reitz called me out..

Well, it all turned out pretty good. For me, time in the kitchen is fulfilling, so it was a win-win. I ate healthier than usual and spent less money eating out. Go figure...

Friday I made stuffed mushrooms with left over French bread for the crumbs, parmigiano-reggiano and a little chicken broth.

Then I found a recipe for balsamic-glazed chickpeas and mustard greens and made several simple side salads with the spinach and other greens.

Stuffed local mushrooms.

Local mustard greens and chickpeas.

​On Super Bowl Sunday I used the cabbage to make Pioneer Woman's jalapeno cilantro cole slaw and served it over pulled pork -- 86-ing the bread for the sandwiches (photo at top). For a side, I peeled and sliced two rutabagas and a sweet potato, then tossed them in olive oil, Tony's Chachere's Original Creole Seasoning and a bit of cinnamon. Roasted for about twenty minutes they were a bit like French fries, but better.

Tonight I'll roast the Brussel sprouts to finish off the box. Party tip: the two oranges in the box were worth fightin' over. I wish there would have been more.