The Official Announcement: It's Open Season

Just when I think we have had our last freeze, another late front passes through and kills something else in my backyard. It's looking bad out there. Even so, I'm backing myself up this time and making it official. As a non meteorologist I would like to say that the freezes are probably over (in Houston) and it's time to get back to grilling. Perhaps you missed my original ode to the grill post. The gist is that winners like to grill, and women are winners, so women should learn how to use a grill. Give me an ingredient and I will figure out how to make it on the grill. That is how much I hate washing pots and pans. 

Women who grill. Not the same as women who grillz.

 Kid Bonus: Although the grill is hot territory for kids, there is always prep that kids can help with. L is great at snapping asparagus stalks, mixing marinades & basting sauces, and adding salt and pepper. 

This week we grilled steak, chicken and shrimp. We had tons of veggies from our Farmhouse Delivery and we launched right into them. Our bundle is pictured below. A great mix of things to roast, saute, and eat raw. Want to know what we do with a bin full of fresh, local fruits and veggies? Here we go!

We got lots of greens, so not the best veggies for the grill, but great for serving alongside grilled items. I knew immediately what I wanted to do with the bag of mixed greens: Grilled Shrimp. I skewered the shrimp and brushed it with butter and lemon and that was it. To the grill and back again. I washed the greens and then tossed them in 1/3C Olive Oil, 1/4C Aged Balsamic Vinegar, salt & pepper. I am a light dressing person, so feel free to increase quantities to taste. Here is the end result:

We made an extra skewer for Landon and she ate hers with some tomatoes and avocado. She will eat salad, but prefers specific kinds of greens.

We felt a little steak hungry this week as well. Probably because it's Grilling Season (did I mention that already?) When I got home from work on Tuesday I took 5 minutes to wash, peel, and cut the carrots & beets from our delivery. Then I cut a large onion into a few chunks. I threw them all into a bowl and tossed them with just a touch of extra virgin olive oil, some salt flakes & fresh pepper. Then on to my overused baking dish and into a 400 degree oven for 40 minutes. At the 30 minute mark I usually toss the veggies around to spread some of the caramelization. After the full 40 minutes they came out looking delish.

These were done when bath time ended and everything else got put on hold while the kids got put in bed. After they were down I pulled out the mystery "braising greens" that came in our bundle, washed them and braised them. If they are called braising greens, you should braise them, right? S got home and took over the grill on this night. In no time at all, dinner was served.

I've had more artistic photos, but in the interest of showing you what we do with our bin... you get this.

Tonight we streamlined further. We grilled chicken breasts and did a big side of dinosaur kale sauteed with a bit of extra virgin olive oil and garlic. And that was it. I won't pretend that my trusty box of Amy's Organic 100% whole wheat mac n cheese wasn't mildly calling my name from the pantry, but the thought of cleaning out a pot of cheesy macaroni was enough to keep our dinner very half veg half protein. 

As far as the rest of our bundle, the grapefruits get sliced and eaten up for my breakfast or for a snack. The sugar snap peas are amazing raw and dipped in hummus. L loves avocados and she ate the one from our delivery with her lunch today. We have been using the red stem malabar spinach for lunchtime sandwiches. 

Landy's turkey, cheese, & spinach on Ezekiel Bread with hummus.

That just leaves the purple cabbage. The great thing about cabbage is it will hang tight for a while in my fridge until I decide just what I want to do with it. Love it when the bins are gone so quickly. It means we are eating really well.

Here is where we are on our Veg Out challenge:

Day 8: Mushrooms, raw w/ pita & hummus
Day 9: Cherry Tomatoes, sliced in half
Day 10: Carrots, both roasted & raw
Day 11: White Onion, roasted
Day 12: Sugar Snap Peas, raw w/ hummus
Day 13: Red Pepper, cooked in pasta sauce

Even though March is almost halfway done, you can still join us as we VegOut this month. Have a vegetable lasagna and you'll probably cover 7 vegetables at one meal! To register click here. 

We are on Instagram! For daily posts with quick recipes, kid food, or other random tidbits, follow @RaisingTexas. 

Coming up soon: one of my favorite fruit and veggie packed smoothies that you can make in your blender. And later, more of the same old inappropriate things you have come to know and love. I had a pull up thrown at my face 5 times last night. Evenings are really interesting in my house. 

Grilling Season is GO! 

- RT