Austin Beer Week: Vegetable Pot Pie
I tried to make a veggie pot pie with biscuit crust. That crust looks kind of sad, no? Until I find a better recipe we’ll be eating some delicious veggie pot pie with potato biscuit crust at Black Star Co-op down the street. Their pie uses some of the same local veggies as mine, but the crust is fluffy and a little sweet and delicious. Plus, unlike the one in my kitchen, it turns out every time! ...
Read MoreAustin Beer Week: Beer Braised Bratwurst and Greens
It’s Austin Beer Week, and this meal celebrates local produce, charcuterie, and craft beer all in one pot! In this easy recipe, bratwurst and chopped onions are browned in a skillet, and then slow cooked in a whole bottle of beer for half an hour. A bunch of dark greens are added in the last 5 minutes of cooking, creating a wholesome, hearty meal with great flavors. For my version of the dish I paired peppery mizuna from this week’s local box with Independence Brewing Co.’s Sunshine Wheat, but you can use any dark green and beer combination you have on hand. (The...
Read MoreAustin Beer Week: Texas Chili Pie
I made this chili pie in support of the Rangers’ first ever World Series appearance and so far it is working! (We’re winning game one of the series as I type.) The idea for this recipe came from the concession food I liked to eat at Rangers games when I was a kid: frito pie! This healthier, non-processed version combines a spicy chili with hearty jalapeno cheddar corn bread. Pure Texan comfort food! If tomatoes and fresh beans were in season, I probably would have added them to the chili. However, this version will satisfy the most picky Texas Chili enthusiasts since it...
Read MoreMeal Plan 10/27-11/2
It’s the last week of October and it’s 85 degrees outside. For real. Welcome to Texas, where we have simultaneous ragweed and cedar seasons. The only upside to this autumn heat wave is the long season for delicious crops like okra and summer squash. I’m really keeping my fingers crossed that I get a rumbo squash in this week’s box. Though I’ve never actually cooked with it, I read online that rumbo squash looks like a pumpkin, but its flesh is sweeter and less fibrous. If I do get a rumbo squash, I’m planning to try to make a pudding with it. Kind...
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