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How to Eat Your BOX! (Week of 2/12/17)

Baby Broccolini:

Broccolini is a hybrid between broccoli and Chinese kale (not actually baby broccoli). It can be cooked much the same way as regular broccoli but is more tender and takes less maintenance. Simply chop off an inch or two from the stems and either bake in the oven or toss in a stir fry with chopped garlic and olive oil. Like other vegetables, these are often blanched first before sautéing. Do this by cooking the broccolini in boiling water for about two minutes, then transfer to a bowl of ice water. Add olive to the pan and sauté the garlic, adding the broccolini back in at the end to reheat. To bake, toss in olive oil and spread evenly on a baking sheet. Bake at 425°F for 10-15 minutes until tender.

Russet Potatoes:

Russets have a flesh that’s snowy white and very dry, they are the quintessential baking potato. They also make first-rate mashed potatoes and the best French fries! Where they don’t shine is in recipes that call for boiling, as in most potato salads. Though russets make delicious pureed soups, it’s not a good idea to use them in any soup where you want the potatoes to stay in small, intact chunks.

Baby Bok Choy:

This Asian vegetable is in a class all on its own. Despite its delicate and light weight build, bok choy can be quite versatile. Try sautéing in a little olive oil and freshly minced garlic or follow the recipe below. I recently discovered that baby bok choy has a nice flavor without being cooked at all (not sure why I didn’t try it this sooner!) Plus, it has a wonderfully crunchy texture, which I love! So, if you’re not a fan of the squishier consistency of cooked bok choy, try tossing it into a salad with other salad veggies (can also use diced apple and raisons in this one!). Then top with your favorite dressing (a ginger vinaigrette works great) or try making your own! You could simply mix olive oil and vinegar with a little mustard (my go to), or try something a little fancier by blending ½ cup of soy, hemp, or almond milk, ½ cup cashews or ¼ cup cashew butter, ¼ cup balsamic vinegar, and a teaspoon of Dijon mustard.


In our Northwest Boxes this week. Learn how to make your own horseradish sauce from scratch, here.



Stir-Fried Bok Choy and Cherry Tomatoes

Can be served as a side or on top of rice noodles with soy sauce. Add other vegetables if desired.


2 garlic cloves, chopped

1 scallion, chopped

6-8 cherry tomatoes, halved

2 heads of baby bok choy, cut into1-inch pieces

1 tbsp olive oil

sea salt and pepper, to taste

juice of ½ lemon


Preparation: 5 min Cook: 15 min Ready In: 20 Min

1. Wash and prepare ingredients.

2. In a medium skillet, heat olive oil over medium heat.

3. Add garlic, scallion and tomatoes and allow to sauté for 5 minutes or until soft and lightly browned 4. Add the bok choy and allow to cook for 3-5 minutes or until wilted, and add salt, pepper and lemon juice. 5. Remove from heat, serve and enjoy!

Recipe adapted from