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How to Eat Your Box! (Week of 4/1/18)

Gold Nugget Mandarins:

Citrus, in nearly any form, is a perfect addition to brighten up a salad. Add citrus segments to winter greens along with avocado and crumbles of salty feta. Drizzle the salad with olive oil and a squeeze of lemon or lime.

Radishes, Black:

The skin is particularly spicy on black radishes; for milder flavor, peel them before using. These radishes store well—simply wrap the roots in newspaper or perforated plastic in the refrigerator, and they’ll keep well for a long time. Try them: roasted with olive oil and salt. You can either roast them whole (like a potato, and then peel/mash, or slice them thin into “chips.” To make chips, slice the root as thinly as possible, or put halves in your food processor. Coat in a little olive oil and sprinkle on salt. Bake in a hot oven (375-400 F) for about 10 minutes. Be careful – they can burn to a crisp if you’re not careful.

If you do want to try them raw, slice them thinly (or grate them) and mix in a salad with sweet, balancing ingredients like apples, celeriac, arugula, beets, carrots and pecorino. Salt also helps take the edge off their spiciness.


This peppery green is ubiquitous with fresh salads (try it with blue cheese, walnuts and Asian 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. Arugula pesto has its own following too. Store in the refrigerator and use within 3-4 days to prevent from becoming bitter.


Beets can be cooked just about any way you like. They are great boiled or baked, sautéed or stewed. Usually I cut them into bite size pieces to bake in the oven because I love roasted beets! Simply coat in olive oil, sprinkle with salt and pepper, and bake at 375° for about 35 minutes (try adding some parsley when they’re done).  But they can just as easily be cooked in a frying pan along with other veggies. The beet greens are great sautéed as well so don’t throw them out! Try cooking the greens in a little olive oil with garlic, salt and pepper on medium heat until bright green. Don’t let cook them too long though or they’ll get slimy.

Or check out this recipe for sweet potato and beet chips!


Featured Recipe: Roasted Radishes with Arugula


0.66 lb Black Radishes

2Tablespoons Avocado Oil

1 Tablespoon Fresh Thyme Leaves

½ teaspoon of Kosher Salt

½ teaspoon of Cracked Pepper

Fresh bunch of Arugula

Pecorino, grated or flakes (optional)


Preheat oven to 425F

Slice the radishes into cubes and toss with the avocado oil, herbs, salt and pepper.

Spread across a shallow pan and cook in the oven at 425F for about 30 minutes.

When the radishes are done (test with a fork), immediately fold in the arugula leaves until they wilt from the heat. Sprinkle with pecorino if desired. Enjoy!


Adapted from recipe by