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How to Eat Your BOX! (Week of 8/20/17)

Sweet Onions
Sweet onions lack the sulfuric pungency of yellow onions. The best part? They won’t make you cry when you cut them up! This is also why they taste “sweet” – not because they have more sugar than regular onions, but because they lack the Sulphur. Sweet onions are best eaten fresh – cooking them wastes their delicate flavor and you won’t get the “onion-y” flavor that you want with a cooking onion. The mild flavor of these onions makes them perfect for your raw in salads and relishes or chopped as a garnish. If you do cook them, either roast them to caramelize their flavor or make homemade onion rings.
Garnet Yams:
Yams are more nutrient dense than potatoes as they have good amounts of potassium, vitamin B6 and Vitamin C, but you can generally use them in the same way as potatoes. They are delicious baked and loaded with beans, scallions and a bit of cheese. They also make a lovely mash or soup. They have a natural sweetness that pairs nicely with something acidic like lemons or vinegars. As with most vegetables, yams are delicious roasted. Cut into wedges then toss with a little bit of cornstarch and finely grated Parmesan. The cornstarch helps to lock in the moisture so they turn crispy and more fry-like in the oven. Drizzle on a bit of olive oil, salt and pepper then roast in a hot oven 425-450°F for 20 – 30 minutes or until caramelized in parts and tender.



Roasted Garnet Yam and Goat Cheese Salad
Hint: Toss the lettuce, onions, roasted red peppers, with the dressing first, THEN add the goat cheese and roasted yams (fresh out the oven) for the ultimate bite.

For the sweet potatoes:
2 medium sweet potatoes, in ~1in. cubes
1½ tsp. paprika
1 tsp. garlic powder
1 tsp. oregano
⅛ tsp. cumin
1 tsp. salt
½ tsp. pepper
For the salad:
Lettuce, chopped (about 6 cups)
½ Sweet Onion, thinly sliced
4 roasted Red Peppers, sliced
Roasted Garnet Yams, cut into cubes
100-125g goat cheese (plain or herbed, as you like)
For the dressing:
1 tbsp. lemon juice (~half a lemon)
Salt & pepper
1 tsp. honey
1 tsp. Dijon mustard
2 tbsp. olive oil

1. Preheat oven to 375 F.
2. Spread Garnet yam cubes onto a sheet pan and drizzle with olive oil.
3. In a small bowl, combine paprika, garlic powder, oregano, cumin, salt, and pepper.
4. Sprinkle spice blend on top of yams and toss with a spatula.
5. Roast in the oven for 20-25 minutes, or until fork tender and slightly browned (keep an eye on them to avoid burning!). This may take slightly more time depending on your oven.
6. In a small bowl, whisk together lemon juice, salt, pepper, honey, and Dijon. Pour olive oil slowly, while whisking constantly.
7. In a large bowl, toss the baby greens, green onion, and roasted red peppers. Dress to your liking (you don’t have to use all the dressing if you don’t want to)
8. Dish out the salad onto plates or bowls, top with tons of goat cheese and, finally, with the warm roasted Garnet yams.
Adapted from