Excited to introduce you to LB — one of our awesome members from the Chapel Hill area. Here’s a little bit about her and some great recipes that will be included in her Box this week!

What made you join The Produce Box?

I live in Fearrington Village with my husband John and a lot of books. I’m a PhD student and research assistant in the UNC-Chapel Hill School of Social Work and also work as a consultant and trainer on gender-based violence prevention. I love traveling, enjoying good food and beer with better company (ideally outside), yoga, dystopian science fiction and the occasional dance break.
I joined The Produce Box because I enjoy cooking from scratch with fresh, seasonal, and local ingredients. The Produce Box makes doing so easy and fun.

What is your favorite local item on our menu?
I’ve been loving the strawberries and collard greens lately. For local prepared items, I don’t normally buy prepared seasoning, but that Durn Good southwest chili taco seasoning is addictive.

Recipes included in the Meal Box from LB:

Chicken Soup with Roasted Poblanos and Corn

2 poblanos – seed, cut in half
1 sweet onion
3 cups of corn
2 tbsp of oil
2 chicken breasts, cooked and shredded
3 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 tsp oregano
2 tsp salt
1 quart of chicken or vegetable broth
1/4 cup flour
2 oz of colby jack or pepper jack cheese
fresh cilantro

1. Turn oven to broil (high) Roast poblanos for 20 minutes or until the skin darkens and begins to blister. Set aside for about 10 minutes and then peel off the skin and dice.

2. Heat a pot over medium-high heat. Saute the onions in the olive oil for about 5 minutes. Add the spices and saute for one more minute.

3. Add chicken, broth, corn, and poblano peppers. Bring to a boil.

4. Mix the flour and a small amount of chicken broth to form a paste and add to the soup. Reduce heat to medium and simmer.

5. Top with fresh cilantros. Add hot sauce for a little more heat or sour cream/yogurt to cool it down. Topping with more cheese or avocado is also an option. Serve with tortilla chips for an extra crunch.

Green Beans & Tomato Salad

2 ears of yellow sweet corn – kernels cut off the cob
1 lb green beans – trimmed
2 cups cherry tomatoes, diced
2 tsp salt
1 tsp black pepper
1/4 cup olive oil
1/4 cup lemon juice
3 tbsp curry powder

1. Whisk together curry powder, olive oil, and lemon juice.

2. Create an ice bath with a large bowl by adding 4 cups ice to 4 cups water.

3. Boil water in a pot and add half the salt. Add corn kernels and green beans for five minutes. Strain and put all the boiled vegetables into the ice bath. Let cool completely and then strain for a second time.

4. Combine dressing, tomatoes, remaining salt, pepper, now-cooled green beans and corn.

This salad can be served to top a flank steak, over cous cous, with pasta to make a pasta salad, or all by itself.

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