Posted on

How to Eat Your BOX! (Week of 10/29/17)

Radishes:

Radishes are a just a great vegetable to have around. Packed with nutrients these little red globes make a great addition to your daily eats. Add them as a topping to your salad, tacos, or as a side to Asian or Mexican cuisine! I recently started wondering about those fancy shaped radish slices that came with my meal at Thai restaurants. They had a definite vinegar flavor to them and that’s when I discovered pickled radishes! They are great and so simple to make! Just let your radishes (thinly sliced) soak in about 2 cups of red or white vinegar with a teaspoon of sugar and salt.  You can also add onions or garlic cloves, peppercorns and chilies for even more flavor. You can let this sit in the fridge overnight or for a whole month if you want.

Cauliflower:

We’re always talking about how versatile this vegetable can be! But cauliflower really is fantastic for soaking up and blending with whatever flavors surround it, fitting right in just about anywhere. But is also great all on its own! Simply break it up into small pieces, toss in some olive oil and garlic salt, spread on a baking sheet and bake at 400° for about 15-20 minutes until golden brown.

 

Recipe: The Best Cauliflower & Broccolini Cheese

“Cauliflower cheese has always been a big favorite in the Oliver household. It’s such a staple I never thought I could do it better, but this version really has the edge.” -Jamie Oliver

This one’s for the kids (of all ages).

Ingredients:

 

2 cloves of garlic

2-3 TBSP unsalted butter

¼ cup plain flour

2 ½ cups organic milk

1 full bunch broccolini, stems included, cut up (edges trimmed)

2/3 cup mature cheddar cheese

1 large head cauliflower, cut into florets

2 slices of ciabatta or whole-grain stale bread

2 sprigs of fresh thyme

1 TBSP flaked almonds

olive oil

 

Instructions:

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter.
  3. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until nice and smooth.
  4. Add the broccolini pieces and simmer for around 15 minutes, or until the broccolini is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if necessary). Grate in half the Cheddar and season to taste.
  5. Arrange the cauliflower in an appropriately sized baking dish, pour over the broccoli white sauce and grate over the remaining Cheddar.
  6. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese.
  7. Bake for 1 hour, or until golden and cooked through, then enjoy!