Farm Box Delivery - 12/13/2017

Here’s what I received from Farm Fresh to You (FFTY) on 12/13/2017, and my menu plan built from that list, based on the planning methods mentioned in this post.

Produce	Recipe
Broccoli	I think I am going to try Broccoli Cooked Forever and use it either as a pasta sauce or on a pizza (I have sourdough pizza dough in my freezer). I only have one bunch of broccoli, so I will halve the recipe.
Orange sweet potatoes	I love sweet potatoes cubed and roasted with smoked paprika as a side dish for nearly any kind of meat. They are also a perfect vegetarian duo with black beans (enchiladas, tacos, "burrito bowls”).
Baby bok choy	These will be perfect for my near-weekly tofu stir fry (ever changing, depending on the vegetables I have on hand) served over rice or rice noodles. I usually just do a basic sauce of soy sauce, fish or oyster sauce, rice wine vinegar, and cornstarch, but this week I think I will try something new: Ottolenghi’s Black Pepper Tofu.
Red cabbage	This intriguing salad caught my eye since I have all of the ingredients already (except for creme fraiche, but it says I can substitute yogurt), thanks to this produce delivery. It’s a small head, but I will probably only use about half of it in the salad. For the rest, I am thinking of braising with miso, carrots, maybe a beet, using Mark Bittman’s technique that I love for all kinds of sturdy vegetables.
Nantes carrots (nice cute little ones, with greens attached)	Some will get braised as mentioned in #4, some will get eaten raw (by Joe; I can’t eat raw carrots) in salads. Ever since I realized I could cook carrot tops, I always save them and add them to any other greens I am cooking for the week. See #8.
Red butter lettuce	Oh my, one of my favorite lettuces. So tender and delicious! Last week I made a cilantro vinaigrette that will be lovely on this, along with some crumbled goat cheese.
Flat leaf parsley	See #4. Also, whenever I have parsley on hand, I like adding some to all kinds of dishes for extra freshness. It never goes to waste.
Rainbow chard	You may notice a Food52 theme this week, and that’s because I am a member of their Facebook Cookbook Club and we are cooking through Genius Recipes this month. I have been a fan of theirs for years; they are one of my go-to online recipe sources. This week’s produce box contents are nudging me in the direction of Herb Jam with Olives and Lemon. I know it sounds sort of odd, but it appeals to me because I can use the chart, beet greens and carrot tops, and add some leftover cilantro and whatever parsley (#7) hasn’t gone into other dishes. And also, because I think the end product will be versatile. Side dish, pasta sauce, pizza topping, filo filling (I have a half box of filo in the freezer leftover from samosas); the options seem endless.
Red beets, with greens	Beets are a staple in produce boxes and luckily we both love them, cooked all kinds of ways. Even raw, grated, in slaw-like salads. When they arrive, I always remove the greens (and store them with other greens, like chard or carrot tops), since I have read that keeps them fresher longer. And speaking of salads, see #4. That takes care of the beets. As for the greens, I will throw them in with the chard. See #8.
10. Celery	I have let the last few celery deliveries stack up on me, so I know it’s time for Marcella Hazan’s Braised Celery, which uses 2 pounds in one go!