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How to Eat Your BOX! (Week of 1/14/2018)

 Cara Cara Navel Oranges:

Their pinkish orange flesh is reminiscent of grapefruit, but their taste is sweeter and softly tropical. It is believed that Cara Cara’s are a result of a Washington navel crossed with the Brazillian Bahia. Subtle tastes of cherry, rose petal and cranberry is enough to brighten a dreary day and make a salad of avocado and feta quite special. Try it!

Health benefits: Oranges are rich in antioxidants―vital for healthy cells―including vitamin C, which aids in healing, boosts your immune system, helps your body absorb iron, and even helps reduce the risk of cancer. This citrus fruit is also a good source of fiber, which helps lower cholesterol and, like vitamin C, reduce your cancer risk. (To maximize your fiber intake, be sure to eat some of the spongy white pith right under the skin.)

Lettuce/Greens:

The key to keeping greens fresh is to pre-wash, dry and store them. Try to wash your greens the same day that your box of good is delivered. Try to make sure when you’re unpacking your box to set the lettuce and any other greens on the kitchen counter, so you don’t forget to wash them.

First off, fill a large bowl with some cold water and swirl the leaves around to get rid of the excess dirt. When washing kale, de-stem it as you’re washing it. That will save you time when it comes to throwing that kale salad together. Place in salad spinner, give the spinner a whirl, and spin until your greens are dry.

Wrap greens up in a paper towel or clean cotton kitchen cloth. Make sure to wrap the leaves up gently but tightly, a lot like you would a sleeping bag.

Place the wrapped lettuce inside sealed plastic bags and store in your crisper drawer. The lettuce should stay good for about a week to two weeks, though you should always eat ‘em sooner!

Now that you have some freshly washed greens, you can make some amazing salads on the fly. Here’s to eating more greens!

Arugula:

This peppery green is ubiquitous with fresh salads (try it with blue cheese, walnuts and Asian or Bosc pears), but it is also great atop pizzas (add just after you remove them from the oven, and allow to wilt slightly), or to wilt atop a winter soup. Store in the refrigerator and use within 3-4 days to prevent from becoming bitter.

 

 

Featured Recipe:  Power Salad

Total time: under 15 minutes. Serves 2.

Ingredients:

 

1 teaspoon olive oil

1-2 tablespoons lemon juice

pinch of salt

Generous handful of fresh butter lettuce leaves, cleaned and gently torn

Generous handful of fresh arugula

1 small handful of thinly sliced chard

1/4 cup diced red pepper

1/2 cup toasted pumpkin seeds or pepitas

1 Cara Cara orange, sliced into segments

2 tablespoons crumbled feta cheese

4 ounces of sliced grilled chicken

 

Instructions:

  1. Combine In a medium bowl first whisk the olive oil, lemon juice, and salt together. Add the lettuce, arugula, and chard and toss them in the dressing. Top with the red pepper, pumpkin seeds, orange segments, grilled chicken, and feta. Optional, top with a dollop of Hope original hummus.

 

adapted from recipe by girlgonegourmet.com