Author: Boston Organics

Eggs, that essential, always-on-hand source of usually inexpensive, high quality protein and quick easy meals, are having a moment and it's not a good one. In fact the egg industry is bit scrambled. Due to a widespread outbreak of avian flu more than 58 million chickens in the US have died resulting in a severe egg shortage. This had led to an increase in the price of eggs and unreliable supply chains, sigh. But don't despair: we've still got eggs! If you love baking and want to conserve eggs, scroll to the bottom for an eggs-ceptional Vegan Lemon Cake recipe.

RECIPE #7: VEGETABLE FRITTATA

What's great for breakfast, lunch or dinner; makes good use of the contents of your organic vegetable box and allows you to be creative? Why a vegetable frittata of course!!

It's the perfect answer to what's for dinner when everyone has gotten home late. Special enough for guests for brunch. While you're at it make two because leftovers are egg-cellent! Wonderful thrown in a pita for a brown bag lunch. Or eaten on the fly for breakfast when you're heading out the door in the morning.

Once you've got a few basic principles down, throw on your chef's hat, open the fridge to pull out whatever you've got on hand and get cooking!

Ramadan is the month-long Muslim holiday where observers do not eat from sunrise to sundown. It is a time for self-reflection, and giving back to those less fortunate. Meals are served before sunrise, called suhoor, and after sunset, called iftar, and eaten with family or with the local community.

There's a lot of celebrating to be done this time of year! Whether you're planning a Passover Seder, an Easter brunch or an Earth Day party, these recipes make a welcome addition to any occasion! The common theme for these spring holidays is celebrating rejuvenation and renewal so it's likely not a coincidence that it's also beginning of the local growing season. There is much to celebrate and to look forward to as the world around us "Springs" back into life! 

Recipe #6 Roasted Vegetable Tart

What's a great way to use up leftovers or all those odds and ends rolling around in the bottom of the vegetable drawer? What's also perfect for a special lunch, light supper or conversation-starting appetizer? And comes together easily, making the best use of whatever you've got on hand? Why a vegetable tart of course!! The key to keeping this tart crisp, crunchy and flavorful is cooking the slower cooking vegetables (read: root vegetables) and those that will release a lot of liquid - like summer squash, mushrooms, peppers - before placing them on the crust. Your best friend here is keeping frozen puff pastry on hand; that way you're ready to go at a moment's notice.

RECIPE #5 Pot pie

Pot pie is the ultimate winter comfort food, basically a simple stew dressed up with a topping. Great for making ahead, pretty enough for company and easy to whip up with whatever you've got on hand. Pot pies are perfect for repurposing leftovers (some would call it disguising them). We love pot pies for being infinitely adapatable! Make it meaty with leftover turkey or part of a rotisserie chicken. Got a vegan in your house? Fill it up with umami-packed mushrooms and no one will miss the meat. Trying to avoid dairy products? Skip the milk, using only stock. As for the topping, pie crust is traditional but if there's no time for that frozen puff pastry is beautiful and delicious or a biscuit topping (homemade or from a can) is sure to please. Choose your baking dish - round pie plate, square baking pan, cast iron skillet - indiviudal ramekins will elevate your pot pit to something restaurant worthy. The possibilities are endless!

When life hands you lemons… It’s a pretty good day, actually.

RECIPE #4 STIR FRY

We love stir fry! It's the perfect answer to what's for dinner; a great way to clean out the fridge of all those odds and ends you've lost track off; makes great use of pantry staples and with a little attention to varied colors, piece size and saucing ingredients is colorful, flavorful and satisfying. Use this open-ended guide to make a stir fry where what-you've-got-on-hand meets up with let's-get-supper-on-the-table fast! And is sure to please!


4 cups sturdy, long cooking vegetables like

For this trip around with world with winter root vegetables we're headed to West Africa where yams, plantains, tomatoes, greens, garlic, ginger and chiles all figure prominently. In this recipe we've adapted asaro, a starchy root vegetable stew in a flavorful tomato- and chile-based sauce to our New England offerings. Traditionally, the dish is made with the yams, but carrots, sweet potatoes, squash, rutabagas, turnips are all good and readily available stand-ins. Firm, green plantains are a welcome addition but certainly not essential as the sauce rich with caramelized shallots, garlic and ginger is the perfect backdrop to whatever is in your crisper drawer. There is a slight but welcome heat from a single pepper dropped in whole to infuse the stew. Coconut milk supplies the richness and hearty greens help cut the richness while adding a contrasting, colorful punch. Serve topped with crunchy shallots, fresh herbs and a wedge of lime.

Cabbage, that pale green orb, the staple of many nations’ cuisines - Eastern Europe, Korea and Ireland to name a few - isn’t on everyone’s favorite vegetable list. But perhaps it’s time to give this cruciferous vegetable a second look, because it’s got so much going for it! Cabbages are: