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How to Eat Your BOX! (Week of 12/31/17)

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, salad or dessert. It can be used in smoothies (try with bananas and avocado), as a topping for granola and yogurt or cereal, or as a decorative and delicious addition to pie or meringue. It makes a great addition to fruit salad or even a green salad if you’re feeling adventurous. And, kiwi makes for a refreshing drink when added to ice water with mint and/or a squeeze of lemon.

 

Radicchio, Treviso:

A favorite of Italians, whom it is believed their cultivation originated with, Treviso radicchio look a bit like purple romaine hearts. Italians almost never use radicchios in a mixed salad, but savor them alone with the simplest of olive-oil dressings. Often, they cook radicchio, turning to varieties like Treviso, that are milder in flavor, since the bitterness of radicchio intensifies with cooking. The tonic bitterness, however, is a good contrast to rich or fatty flavors. Radicchio is good braised, grilled, or in a soup. Store: keep radicchio in a tightly sealed bag in the refrigerator for up to one week.

 

Green Beans:

Greens beans make a great side for dinner, especially if you sauté them in little olive oil and garlic. To cook more evenly blanch first by adding to a pot of boiling for 2 minutes. Then drain and put in ice water to stop the cooking process. Sauté garlic in olive oil and add green beans, sautéing until lightly seared. Add salt and pepper to taste. Green beans can also be easily baked in the oven like any other vegetable. Simply spread out evenly on a baking sheet, drizzle with olive oil, salt, pepper, and garlic powder, and toss to coat. Bake at 425° for 15 minutes. Take out after about ten minutes and shake to turn. Sprinkle with some parmesan and serve.

 

Featured Recipe: Roasted Treviso

Cook time: 20 minutes. Serves 2-4.

Ingredients:

 

1 head Treviso

1 to 2 teaspoons extra virgin olive oil or other cooking oil

Sea salt

1 to 2 teaspoons balsamic vinegar

Instructions:

  1. Preheat oven to 450 degrees.
  2. While the oven heats, trim the treviso: cut in half lengthwise. Rub or brush the entire treviso halves with oil. Spread across baking sheet, cut side up.
  3. Cook until the edges are wilted, about 12 minutes. Turn over, and roast until tender, another 8 minutes or so.
  4. Remove from oven, sprinkle the cooked cut-side with salt.
  5. Transfer to a serving platter and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.

Alternate toppings: parmesan cheese or crumbled blue cheese with or without the balsamic, or, drizzle of rice wine vinegar & hot chile oil, sprinkle with red chile flakes instead of the balsamic.

 

adapted from recipe by thespruce.com

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How to Eat Your BOX! (Week of 11/26/17)

 

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, salad or dessert. It can be used in smoothies (try with bananas and avocado), as a topping for granola and yogurt or cereal, or as a decorative and delicious addition to pie or meringue. It makes a great addition to fruit salad or even a green salad if you’re feeling adventurous.

Why it’s GOOD for you: Kiwi is high in Vitamin C (per 100 grams you get 154 % of Vit. C— almost twice that of lemons and oranges), folate, and zinc, so it’s a great fruit to eat during the cold-season months. Vitamin C acts as powerful antioxidant, eliminating free radicals that could cause inflammation or cancer. It also helps in boosting the immunity of the body against harmful pathogens.

Green Cabbage

Try it: sauté cabbage with the portabella mushrooms in this week’s box. Cabbage and mushrooms go well together. In order to pep up sautéed cabbage, add a few sautéed mushrooms and voila! You’ve turned an ordinary side dish into a tasty concoction. Feel free to add a few snips of a favorite fresh herb to this, for example, dill would be great, as would thyme, but maybe not together. ?

Why it’s GOOD for you: a multi-layered veggie parcel and powerhouse of vitamins and minerals! Its high content of Vitamin A, B1, B2, B6, E, C, K, calcium, iron, iodine, potassium, sulphur, phosphorus and foliate makes it a superhero among the category of leafy vegetables. In the Far-Eastern regions, on an average each person consumes about a pound of fresh leafy-cabbage class vegetables per day; either in the form of raw greens, in stews or as pickled (kimchi, sauerkraut).

 

 

Featured Recipe: Stuffed Sunburst Squash

You can modify this recipe and adjust the ingredients to fit your taste. You can use many different kinds of vegetables or proteins for the filling, and add additional herbs and seasonings if you like. Some good additions are chopped nuts, carrots, green onion, riced cauliflower, fresh thyme or green chiles. Serves 4.

Ingredients:

 

4 Small Sunburst Squash

1 Cup of Shredded Chicken (or leftover turkey!)

1 Cup Spinach (or kale, or chard) Leaves

1/2 cup celery (optional, but great if you’re trying to use leftovers), finely chopped

1/2 cup red bell pepper, finely chopped

1/2 cup mushrooms, finely chopped

1/2 Cup Grated Parmesan Cheese

1/2 Chopped Onion

1 Minced Clove of Garlic

2 Tablespoons Oil (EVOO, or Sunflower)

Salt and Pepper to taste

 

Instructions:

  1. Pour 1 inch of water into a wide skillet, bring to a simmer.
  2. While you’re waiting for the water, slice a small portion of the ends off each squash. This will allow easier access to scoop them out, and also give them a ‘foot’ to stand on.
  3. When the water is ready, add the squash and let cook for five minutes on each side.
  4. When time has elapsed, remove from the water and allow to cool for a few minutes.
  5. Empty the water and dry your pan. Return it to the stove set on a burner at medium-high heat. Add your choice of oil and let it heat up (don’t allow it to get so hot it smokes – there’s no need for it to be so hot is scorches).
  6. In the meantime, scoop out the squash cavities. Save all that scooped out flesh! Use a clean towel to squeeze out the water left in the squash flesh. Chop them up and add them to the veggies in the next step.
  7. Sauté the onion, mushrooms, celery, pepper, and squash until they just start to turn a golden color (4-5 minutes), then add your minced garlic. Cook for 30 more seconds and remove from heat. Allow to cool for 5 minutes.
  8. Once cooled off slightly, add the spinach, chicken or turkey and 1/2 Cup of Parmesan cheese to the mixture. Season to taste with salt and pepper! (Alternately, you can place squashes on a sheet pan under a broiler in the oven for up to 1 minute or until cheese is melted.)

 

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How To Eat Your BOX! (Week of 4/2/17)

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, salad or dessert. It can be used in smoothies (try with bananas and avocado), as a topping for granola and yogurt or cereal, or as a decorative and delicious addition to pie or meringue. It makes a great addition to fruit salad or even a green salad if you’re feeling adventurous. And since the weather is finally starting to warm up, kiwi makes for a refreshing drink when added to ice water with mint and/or a squeeze of lemon.

Mushrooms:

Did you know that there are over 10,000 species of mushroom in North America alone? Or, that mushrooms are more closely related to human DNA than plant DNA, and a single Portabella can contain more potassium than a banana? You can also boil wild mushrooms to make dye for clothing. They’re simply amazing! Mushrooms can be sliced up and added to salad or cooked in a skillet with some onion and garlic as a yummy sautéed topping for a breakfast, lunch or dinner plate. So, get out there and eat some fungus already!

Daikon:

Daikon is a white root vegetable often seen in Japanese and Chinese cuisine that resembles a carrot. However, unlike a carrot’s sweetness, daikon is spicy and tart, similar to a radish. Its pungent and sharp flavor can be enjoyed raw, pickled, or cooked. The white pigment in daikon is called anthoxanthin, which is an antioxidant that may lower cholesterol and blood pressure. In Asian cuisine, daikon is often eaten alongside meaty dishes, and is said to aid in digestion and breakdown of oil, fatty animal protein, and dairy. It can be eaten raw like you would a radish, sliced or grated into a salad, or baked, sautéed or grilled like any other root vegetable. Cooked daikon has a similar texture and flavor to turnips.

Featured Recipe: Roasted Daikon Radish, Carrots and Peppers

Ingredients:

daikon radishes (1-3 daikons), scrubbed and sliced into ¼-inch rounds

2-3 carrots, peeled and cut into ¼-inch rounds

1 red bell pepper, thinly sliced

½ onion, thinly sliced

2 tbsp extra virgin olive oil

Salt and pepper, to taste

1/8 cup balsamic vinegar

Directions:

1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, onion and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.

2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.

3. Enjoy!

Recipe adapted from sarahscucinabella.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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Fresh This Week Tips – July 26, 2011

KIWIS

STORE: Place unripe kiwis in a paper bag with an apple, pear or banana at room temperature for a few days. These fruits give off ethylene gas, which helps accelerate ripening.

USE: Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a tropical flair to any fruit salad. Of course, kiwis are also delicious eaten straight out of their skin.

PREP: Wash the kiwi and dry lightly with a paper towel. Cut the kiwi in half so that you have two oval kiwi halves. Hold one kiwi half in your hand and slip the tip of a metal serving spoon just under the kiwi skin. Slide the spoon along the curve of the kiwi to separate the kiwi fruit from the skin. Slice the kiwi half into 1/4-inch slices.

PEACHES

STORE: Even firm, unripe peaches are delicate, so handle them carefully to avoid bruising. Ripen hard fruits at room temperature, stem-side down, until the flesh feels soft when pressed and they begin to emit a subtle fragrance. Refrigerate peaches only after they’ve ripened, which can prolong freshness for up to 5 days.

USE: Try grilling or roasting peaches for an excellent accompaniment to pork, fish, and chicken.

PREP: If baking, look for freestone peaches, whose pits are easier to remove. To slice, cut through to the pit all the way around the seam, twisting each half to dislodge the stone. A squeeze of fresh lemon juice can prevent sliced fruit from browning. To remove the fuzzy skins before baking, submerge whole fruits in boiling water for 10 seconds, then slip off the skins.

ZUCCHINI:

STORE: Refrigerate, unwashed, in a plastic bag for up to 5 days.

USE: A component of ratatouille, zucchini is also good grilled, roasted, steamed, pan-fried, or raw. It also adds a boost to sweet breads and muffins.

PREP: Wash zucchini by gently rubbing them under cool water. Slice off both ends of the zucchini. Cut them into rounds, spears or half moons.

Start your morning off right with this interesting recipe, courtesy of Gojee.com, for Zucchini Pancakes.

RECIPE: ZUCCHINI PANCAKES

INGREDIENTS:

  • 2 medium zucchini
  • 1/2 medium yellow onion
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 clove garlic, finely minced
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon minced fresh thyme or oregano
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon freshly ground black pepper
  • 6 tablespoons flour
  • 1 teaspoon baking powder
  • 2 tablespoons olive oil, plus more if needed

PROCEDURE:

  • Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.
  • In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.
  • Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.

Enjoy!

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Fresh This Week Tips – June 21, 2011

GINGER:

STORE: Fresh ginger will keep for several weeks in the refrigerator or several months in the freezer. Since freezing makes it easier to peel, slice and crush, you might as well freeze it as soon as you get it.

USE: Ginger can be used in Indian curries, and in Chinese, Japanese, and European spice blends, or in the always-popular ginger snap cookie! You can also add ginger flavor without any texture by juicing the root. Extract juice from a small piece of ginger by putting it through a garlic press. A juicer can handle much bigger chunks and extra juice can be frozen in ice cube trays.

PREP: To properly prep ginger, start by taking a “hand” and separate it into “fingers” Cut off any protruding “nubs” with your knife and then peel with the edge of a soup spoon using a downward scraping motion. Using the edge of a spoon is not only quicker, but it will result in a better yield since all that’s being removed is the ginger’s paper-thin skin. Next, cut the peeled ginger “finger” into round chunks about a quarter to a half inch thick. Using a traditional mincing motion, mince ginger to desired size.

ZUCCHINI:

STORE: Keep the zucchini in a cool place and store, if needed, in a perforated plastic bag. That will allow this vegetable to last approximately a week without perishing. Don’t store a zucchini in the refrigerator if at all possible. The cold inside the unit is not the best environment for a zucchini and can prematurely age it. Fresh zucchini doesn’t freeze very well. So if you want to freeze it, cook it in a recipe and then freeze the dish.

USE: Zucchini’s make a great and colorful addition to almost any dish. Whether you chop them up and roast them in a hot oven with olive oil and salt. They go well with tomatoes and onions, and add some herbs like oregano or thyme if you like. Or consider cutting them in half, scooping out the seeds and making zucchini boats to cook in the oven. The beauty is they can be stuffed with almost anything.

PREP: When it comes to preparing zucchini’s, the beautiful thing about this vegetable is that it’s hard to go wrong. Dicing, slicing, or mincing, this vegetable tastes great with the outer layer on or off. Simply rinse it off with water and enjoy them raw, cooked, boiled, or roasted.

KIWI:

STORE: Kiwis are a very simple fruit to please. You can keep a ripe kiwi for several days in your fruit bowl at room temperature. If you’re looking to keep it for an extended period of time, putting it in the refrigerator will make it last up to four weeks. When you’re ready for it, bring it out and allow it to ripen.

USE: Kiwis are a beautiful fruit and their sweet, green insides look fantastic when combined with raspberries, blueberries, oranges, and other fruits. They’re terrific pureed! You can use the puree to sweeten strawberries or raspberries, drizzle it over ice cream, or put it in ice cube trays, freeze, and eat like sorbet (there’s no need to add sugar).

PREP: While some believe you need to peel a kiwi in order to eat it, let us be the first to tell you, you don’t! Simply washing a kiwi will suffice. The thin brown skin does not taste bitter, and it holds the fruit together for eating out of hand.

KIWI ICE POPS:

Ingredients:

–  1 3/4 cup(s) water

–  1 cup(s) sugar

–  4  kiwis

–  1/2 cup(s) (about 4 limes) fresh lime juice

Directions:

    1. Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
    2. Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid — about 1 minute.
    3. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl.
    4. Pour the mixture into molds and freeze until solid, for about 6 hours.

      *Recipe courtesy of Countryliving.com