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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.

Horseradish:

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.

Ingredients:

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

Directions:

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 rebootwithjoe.com

 

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How to Eat Your BOX! (week of 1/1/2017)

Baby Broccolini:

Broccolini is not a form of baby broccoli but actually a hybrid between broccoli and Chinese kale. It can be cooked much the same way as regular broccoli but is more tender and takes less maintenance. Simply cut off the ends (I like to take a good inch or two because the ends can be tough and chewy), and either bake in the oven or toss in a stir fry. Try sautéing along with chopped garlic in a about a tablespoon of olive oil. Like other vegetables, these are often blanched first, before adding to the frying pan. Do this by adding to boiling water and simmering for about two minute then drain and transfer to a bowl of ice water. Return your pan to the stove and sautee the garlic, then add the broccolini back in 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.

Kiwi:

Kiwi is most commonly eaten as is by cutting in half and spooning out the inside, but it can also make a great addition to breakfast food or dessert. They can be used in smoothies (try with bananas, yogurt and avocado), as a topping for granola and yogurt, or with dessert (I like topping meringue with a little whip and a slice of kiwi). Kiwi can also be added to ice water with mint and lemon for a refreshing drink.

Carnival Squash:

Carnival squash is a hybrid between sweet dumpling and acorn squash. Try roasting your halved carnival squash seasoned with a little butter and brown sugar. It tastes nutty and sweeter than butternut squash but not as dry in texture as kabocha squash. Carnival squash is at its best when roasted which really brings out its flavors, but it can also be steamed or pureed. The seeds can be roasted and eaten just like with other winter squashes. I like its small compact size, which makes it easy to cut through and is great for serving one or two people. They are also great to throw into stews, curries, soups, or even veggie chilis. Use them in any recipe calling for butternut or acorn squash.

Recipe: Carnival Squash with Apples and Thyme

Celeriac:

Celery root or celeriac is prized for it’s distinctive flavor which is somewhere between celery and parsley. Although cooked celery root is excellent in soups, stew, and other hot dishes, it can also be enjoyed raw, especially grated and tossed in salads. Raw celery root has an intense flavor that tends to dominate salads, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples. Before using celery root, peel and soak briefly in water with a little vinegar or lemon juice to prevent cut surfaces from darkening.

Recipe: Mashed Celeriac

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Baby Broccolini with Tangerine Sauce

Serves 4

Ingredients:

Coarse salt

1 bunch baby broccolini, just the ends of the stems trimmed

Zest of ½ a tangerine (about ½ teaspoon)

1/2 cup fresh Murcott tangerine juice

2 shallots, halved lengthwise and thinly sliced

1 teaspoon balsamic vinegar

1/4 teaspoon red-pepper flakes (optional)

Grated parmesan cheese (optional)

Directions:

1.   Bring a large pot of salted (about ½ teaspoon salt) water to a boil. Cook broccolini until just tender (12 to 15 minutes). Drain. Transfer to a serving bowl.

2.   Meanwhile, in a small skillet, combine tangerine juice, shallots, vinegar, and pepper flakes, if using. Simmer over medium heat until reduced to 1/4 cup (3 to 4 minutes).

3.   Spoon sauce over baby broccoli, add the tangerine zest, toss gently.

4.   Serve and sprinkle with optional grated parmesan cheese.