PURPLE HULL PEA STEW

Prep Time:  30 Minutes

Cook Time: 2 ½ Hours

Yields: 6-8 Servings

Ingredients (bold ingredients found in your Fresh Box this week):

  • 1 ½ LB (3 Cups Shelled) Purple Hull Peas
  • 10-12 cloves of Garlic
  • 2 medium (3 cups small dice) of Red Onions
  • 4 TBSP Butter
  • 3 cups of Water
  • 2 cubes of Vegetable Bouillon
  • 10 sprigs of Thyme (pulled and chopped)
  • ½ cup of rough chopped Parsley
  • 1 28 oz can of Whole San Marzano Tomatoes
  • 3 TBSP of Tomato Paste
  • 2 TBSP of Brown Sugar
  • 1 head of Kale (rough chop)
  • 3-4 cups of cooked Jasmine Rice (for serving)

Instructions for prepping your peas:

  1. Make sure you are comfortable and have space to set up your bag of unshelled peas, a bowl for your shelled peas and a bag for your pea shells, and then shell away!
  2. Once you’ve removed your peas from the pod shells, I recommend soaking them overnight. You do not have to do this because these are FRESH peas, not DRIED peas, but doing this helps release sugars that help with the absorbtion of nutrients and the digestion process.
  3. Rinse your peas thoroughly and then you’re ready to cook!

Instructions for Purple Hull Pea Stew:

  1. Melt butter in a deep pan (one you’d use for spaghetti sauce) on medium-high heat. Add garlic and onions, stirring often until onions are translucent.
  2. Add 2 vegetable bouillon cubes, break them and make sure they are dissolved in the garlic and onion mixture. Once combined, add water, can of tomatoes, tomato paste and brown sugar. When you stir, be sure to break up the whole tomatoes a bit)
  3. Bring to a boil while all ingredients incorporate then reduce the temperature to simmer for 2 hours while stirring occasionally. Add salt and pepper as needed.
  4. 30 minutes before the stew is finished, add the kale and continue simmering for the remaining time.
  5. While the stew is cooking, prep any additional meal items like the rice, a hearty bread or vegetable side dish. Also rough chop the parsley.
  6. Spoon ½ cup of rice into a bowl, cover with stew and top with parsley to serve.

STUFFED CABBAGE PACKAGES with GUINNESS GRAVY

Prep Time:  20-30 Minutes

Cook Time: 45-60 Minutes

Yields: 4-6 Servings

Ingredients (bold ingredients found in your Fresh Box this week):

Stuffed Cabbage Ingredients:

  • 1 (medium/large) head of Cabbage (Green or Purple)

Stuffed Cabbage Filling Ingredients:

  • 1 12 oz bag of Riced Cauliflower – Raw/Fresh (not frozen – it tends to be too much moisture)
  • 2 medium Yellow Onions (small dice)
  • 6 finely chopped cloves of Garlic
  • 4 cups small chopped Mushrooms (Medley of Portabello, Oyster and Shitake)
  • 6-8 sprigs of Thyme (pulled and chopped)
  • 6 medium/large Sage leaves (julienned)
  • 1 15 oz bag of frozen Peas & Carrots
  • 4 TBSP of Butter (Unsalted)
  • 2-4 TBSP of Olive Oil
  • 2 TBSP of Soy Sauce (Low Sodium, or Braggs Liquid Aminos to substitute)

Guinness Gravy Ingredients:

  • 2-3 TBSP of Flour (All Purpose)
  • 2 TBSP of Butter (Unsalted)
  • 8-12 oz of Guinness Stout Beer
  • 2 sprigs of Thyme (pulled and chopped)
  • Salt & Pepper (to taste)

Filling Instructions:

  1. Preheat oven to 375 degrees.
  2. Gather and Prepare all ingredients for (large) saute pan.
  3. Heat 4 TBSP of butter in saute pan, add garlic and onions. Cook on medium heat until onions soften and you can strongly smell the garlic.
  4. Add chopped mushrooms and increase the temp to medium-high heat while cooking out the moisture from the onions and mushrooms.
  5. Add thyme and sage, stir frequently to incorporate. Reduce heat back to medium. You may need to add the olive oil at this point (start with a TBSP at a time)
  6. Add the bag of frozen peas and carrots. Stir and cook until the peas and carrots are thawed and have had time to combine with the other veggies.
  7. Add another TBSP of olive oil and stir.
  8. Add the bag of fresh riced cauliflower and the soy sauce.
  9. Stir on medium heat until everything is incorporated and tender.
  10. Put to the side to cool until you are ready to fill your cabbage leaves.

Cabbage Preparation Instructions:

  1. Boil a large pot of water.
  2. While waiting for the water to boil, prepare cabbage by pulling off outer loose leaves, but still try to leave all larger leaves in tact.
  3. Once the water is boiling, place the whole head of cabbage into the water. Continue to boil for 4-7 minutes (depending on the size of the pot and cabbage head). The cabbage will turn a pale green color and will be almost fork tender. You don’t want to under or over cook the cabbage head because the leaves will be unruly for stuffing.
  4. Remove the head of cabbage and submerge into a bowl of cold/ice water to stop the cooking and cool the head for leaf pulling.
  5. Once cool enough, gently remove each cabbage leaf (careful not to tear) and put to the side in a stack for stuffing. You can pull the leaves away from the head very carefully and use a knife for assistance to cut near the core and then pull off.

Creating your Stuffed Cabbage Packages:

  1. Take a cabbage leaf in your palm and fill it with 4-6 heaping TBSP of the filling. Spread it out so that it fills a good part of the leaf.
  2. Next you will seal up your package – fold the bottom up into the center, pull over the left and right sides of the leaf and then tuck the top over and flip your stuffed cabbage package so that it is pretty side up into a baking pan or casserole dish.
  3. Repeat until you run out of cabbage leaves or filling. (Remember, if the packaging has gone awry, you can always turn this into cabbage roll ups!)
  4. Drizzle a small amount of olive oil onto the tops of each package and sprinkle salt and pepper. Put into your preheated 375 degree oven and cook for about 10-15 minutes.
  5. Right before you take the packages out of the oven, flip on the broiler (set on high) and in 1-2 minutes, you’ll have a beautiful browned appearance and added texture to your stuffed cabbage packages.
  6. Let sit for 5 minutes and then serve (with gravy).

Guinness Gravy Instructions:

  1. Melt butter in saucepan over medium-high heat. Add the flour and thyme. Cook for 1-2 minutes to make sure that the flour has time to cook.
  2. Slowly add in the Guinness, stirring or whisking slowly until smooth while bringing it to a light boil.
  3. Reduce to simmer and cook for another minute while stirring.
  4. Add salt and pepper to taste.
  5. Serve immediately (over your stuffed cabbage)

HOT & CRISPY ROASTED OKRA

Prep Time: 10 Minutes

Cook Time: 20-25 Minutes

Yields:  2-3 Servings

Ingredients (bold ingredients found in your Fresh Box this week):

  • Approx 1 lb (35-40 pods) of Fresh Okra
  • 2 TBSP of Olive Oil
  • ½ TSP of Red Pepper Flakes
  • ½ TSP of Garlic Powder
  • ½ TSP of Salt
  • ½ TSP of Pepper

Instructions:

  1. Preheat oven to 450 degrees.
  2. Rinse and dry okra pods. Cut the tops off each whole pod and then slice long-wise in half.
  3. Coat evenly with olive oil and spices.
  4. Lay out in single layer on baking sheet pan.
  5. Place sheet pan on middle or top oven rack. Set timer for 20 minutes.
  6. At 20 minutes, check the okra for browning and crisping. You may need to leave it in for another 5 minutes (watch closely – it’s okay if the tips of the pods look almost burnt)
  7. Remove from oven. Allow to cool for 1-2 minutes. Serve immediately by themselves or with a ranch or blue cheese sauce.