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How to Eat Your BOX! (Week of 9/10/17)

These sweet Dapple Dandy Pluots can be eaten out of hand, as a fresh topping for yogurt, dehydrated into dried pluots or made into jam. You can also experiment by substituting them for plums in recipes (after all, they are the delicious hybrid of the plum and apricot). Pluots will continue to ripen once off the tree. Turn them upside down and leave them on the counter away from the sun. When ripe, store them unwrapped in the refrigerator for up to three days. If stored in the refrigerator, remove your pluots before eating and let them return to room temperature. As with cheese – their flavor is best if allowed to warm slightly. Rinse and leave whole, slice into wedges or cut into chunks.

Petite Onions:
Most of my dishes start with onions! A great go-to soup during the week is “Sopa a la Minuta” a.k.a. “The Soup”. To make, sauté 1 finely chopped onion in a little bit of olive oil until golden brown. Add 2 cloves minced garlic. Add 1 ground meat of your choice and cook until brown. Add 1.5 cups of diced tomatoes. 2 tbs oregano, and cook until tomato turns darker in color. Add salt and pepper. Taste. Add 6 cups beef broth and 4 cups of water. Bring to a boil. Add 2 diced potatoes. Boil until potatoes are tender. Rectify seasoning and dinner is ready!

Cauliflower is enjoying its spot in health limelight these days for good reason: not only is it a cancer-fighting veggie, it lends itself as a replacement for starchy carbs, grains, and you name it! There are so many ways to use this vegetable: it can be chopped up and added to salad or soup, roasted in the oven, tossed in a stir fry, boiled and pureed as a stand-in for mashed potatoes or to make a creamy soup, baked into a pizza crust as a flourless alternative, or simply eaten raw. The options are endless! You don’t even have to cut it up. Try baking it whole by simply cutting off the leaves and stem so it can sit upright, baste in olive oil, salt and spices of your choice, and bake on a cookie sheet or cast iron skillet at 450° for about 45-60 minutes or until a knife can be inserted easily. Because of its mild flavor, cauliflower goes well in spicy dishes or curries as it soaks up all the other flavors.



Recipe: Glazed Petite Onions
Active time: 20 minutes Total time: 45 minutes Serves 6

2 pounds Klesick’s petite onions
3 tablespoons unsalted butter or coconut oil
1 tablespoons sugar or maple syrup
Kosher salt
2 tablespoons finely chopped fresh parsley leaves
1. Using a paring knife, trim off the ends of each onion and score a light “X” into one cut side. Bring a medium pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1 1/2 minutes. Drain onions and run under cool water until cold enough to handle. Peel onions with your fingers and discard peels.
2. Transfer onions to a large saucepan or high-sided sauté pan and cover with water. Add butter and sweetener. Bring to a boil over high heat, reduce to a simmer, and cook, stirring and shaking pan occasionally, until onions are completely tender and sauce water has reduced and emulsified with the butter into a glossy glaze, about 25 minutes (if butter looks greasy or broken, add 2 tablespoons of water and shake pan to bring glaze back together). Season to taste with salt. Stir in parsley, and serve.

Recipe adapted from: