Posted on

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