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How to Eat Your BOX! (Week of 6/17/18)

Baby Artichokes

Artichokes can be steamed, boiled, baked or grilled. To bake, cut about an inch off the top and stem of the artichoke. Then cut it in half and remove the fuzzy part in the center with a spoon. Rub the cut side with a half a lemon, squeezing some juice into the fold and the middle. Drizzle with olive oil, sprinkle with salt, pepper and freshly minced garlic. Bake on a cookie sheet for about 25 minutes at 425°. Melted butter or mayonnaise mixed with a little balsamic vinegar is commonly used for a dip but you can be creative and use whatever your taste buds desire!

Nutrition: Artichokes

According to the U.S. Department of Agriculture, a medium-sized artichoke provides about 60 calories and just over 10 grams of fiber, or 41 percent of the recommended daily value. Artichokes are highest in insoluble fiber, the type that stimulates digestion and contributes to bowel regularity. They also contain a significant amount of soluble fiber, which promotes healthy cholesterol levels and helps control blood sugar levels.

Amounts per 1 artichoke, medium (120g): low in Saturated Fat (0% DV) and Cholesterol (0% DV). Also a good source of Niacin (1.3 mg/7% DV), Magnesium (50.4 mg/13% DV), Phosphorus (97.6 mg/9% DV), Potassium (343 mg/10% DV) and Copper (0.2 mg/8% DV), and a very good source of Dietary Fiber (10.3 g/41% DV), Vitamin C (8.9 mg/15% DV), Vitamin K (17.8 mcg/22% DV), Folate (107 mcg/27% DV) and Manganese (0.3 mg./13% DV). —Source: nutritiondata.self.com.

radishes

Radishes:

Radishes are a just a great vegetable to have around. Packed with nutrients these little red globes make a great addition to your daily eats. Add them as a topping to your salad, tacos, or as a side to Asian or Mexican cuisine! I recently started wondering about those fancy shaped radish slices that came with my meal at Thai restaurants. They had a definite vinegar flavor to them and that’s when I discovered pickled radishes! They are great and so simple to make! Just let your radishes (thinly sliced) soak in about 2 cups of red or white vinegar with a teaspoon of sugar and salt.  You can also add onions or garlic cloves, peppercorns and chilies for even more flavor. You can let this sit in the fridge overnight or for a whole month if you want.

If you’re not a fan of raw radishes (or even if you are), try one of the alternative recipes below.

Pickled: http://www.epicurious.com/recipes/food/views/pickled-radishes-366455

Or Baked: http://www.hobbyfarms.com/balsamic-roasted-radishes-with-fresh-thyme/

 

Featured Recipe: Steamed Baby Artichokes with Lemony Brown-Butter Sauce & Chives

A bright, simple sauce that dresses up baby artichokes while letting their delicate texture shine through. Makes 4 servings.

Ingredients:

1 lb. baby artichokes, trimmed

4 Tbs. unsalted butter

2 Tbs. fresh lemon juice

Kosher salt

Freshly ground black pepper

2 Tbs. thinly sliced chives or green onion/scallion tops

Instructions:

Trim the artichokes to remove any prickly outside leaves with a pair of scissors. Bring an inch of water to boil over high heat in a pot fit with a steamer insert. Put the artichokes in the steamer basket, sprinkle with kosher salt, cover tightly, and steam until just tender, about 5 to 6 minutes. The artichokes should be neither crisp nor soft, but exactly in between.

While the artichokes steam, melt the butter in a small (1-quart) saucepan over medium heat. Cook the butter, whisking constantly, just until the milk solids turn a nutty brown color, 3 to 5 minutes. As soon as the butter is brown, take the pan off the heat and carefully pour in the lemon juice. Swirl to combine. Season with 1/4 tsp. salt and 1/8 tsp. pepper, or to taste. Drizzle the sauce over the steamed artichokes and sprinkle with the chives.

 

Recipe adapted from finecooking.com

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How to Eat Your BOX! (Week of 2/5/8)

Mangos:

Mangos also are great on salads, stir-fries, or added to sauces or salsa. Try adding mango to fried rice—we think it’s pretty amazing. If you have a dehydrator they are so good dehydrated or made into fruit leather snacks, or peel, slice and freeze to add to smoothies.

To peel a mango: using the tip of the mango as a guide, slice the two cheeks of the mango off, cutting around the stone in the center. Then place the edge of the mango against the lip of a glass and slide it down one of the halves, so that you’re using the glass like a giant spoon to scrape the mango from its skin. If your mango is ripe (yields to soft pressure, fragrant), you can get the glass to slide through it and separate the skin with ease. If you want to get the part around the pit, we advise going at it with a paring knife, or if you have a toddler, handing it over to them (the pit, not the knife!) will keep them busy for a while. Then, you can eat the half of mango, or, if you’re sharing, slice it up, cut it into cubes, and dump into a bowl, ready to serve!

 

Pears, d’Anjou:

The d’Anjou is a truly all-purpose pear. They are juicy when ripe, and their subtle sweetness hints at a refreshing lemon-lime flavor. Their dense flesh holds up well in heated applications like baking, poaching, roasting, or grilling and they are delicious when sliced fresh in salads or eaten as an out-of-hand snack. The most important thing to know about d’Anjou pears is that they do not change color as they ripen, unlike Bartletts, whose skin color changes to yellow during ripening. Check the neck for ripeness by gently pressing your thumb near the stem end of the pear. When it gives slightly, the pear is ripe.

 

Artichokes:

Artichokes can be steamed, boiled, baked or grilled. To bake, cut about an inch off the top and stem of the artichoke. Then cut it in half and remove the fuzzy part in the center with a spoon. Rub the cut side with a half a lemon, squeezing some juice into the fold and the middle. Drizzle with olive oil, sprinkle with salt, pepper and freshly minced garlic. Bake on a cookie sheet for about 25 minutes at 425°. Melted butter or mayonnaise mixed with a little balsamic vinegar is commonly used for a dip but you can be creative and use whatever your taste buds desire!           

    

Roma Tomatoes:

Store tomatoes in a single layer at room temperature and away from direct light. Refrigerate only after cutting, as refrigeration makes tomatoes lose their flavor. Romas are great for cooking (especially soups and sauces) as they don’t have the seeds and excess water that many other tomatoes tend to come with. You can also eat them raw, roasted, fried, or broiled; they are great paired with a little olive oil and salt, herbs such as basil and cilantro, and fresh cheeses such as mozzarella and ricotta. And yes, you can totally freeze those extra tomatoes for fresh flavor all year (slice first). According to studies done at Cornell University, cooking tomatoes actually increases the lycopene content that can be absorbed in the body as well as the total antioxidant activity.

 

Featured Recipe: Quinoa & Bell Pepper Salad

Servings: 6 cups

Ingredients:

For 2/3 cup quinoa*

1 1/3 cups water

5 cups romaine lettuce leaves

1 avocado pitted and diced

2/3 cup chopped cucumber

2/3 cup various (mixture of red, yellow, orange) bell pepper strips

1/3 cup chopped red onion

1/4 cup crumbled feta cheese 

Dressing:

1/4 cup olive oil

2 tablespoons lemon juice

1 1/2 tablespoons Dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Instructions:

Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Cool.

Top lettuce with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.

Whisk together olive oil, lemon juice, Dijon mustard, sea salt, and black pepper.  Pour dressing (or toss) over salad right before serving.

*Feel free to substitute the quinoa with cauliflower rice if desired.        

 

                                                                                                                                                                                       

Adapted from recipe by thegirlwhoateeverything.com

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How to Eat Your BOX! (Week of 1/28/18)

Mizuna Mustard Greens:

You may not have tried Mizuna before, but rest easy, it’s one you’ll be able to use often, and it will be a great addition to your table. It has the peppery taste of arugula with a slight bitter taste (like frisée), and the stems are actually mildly sweet—and yes, eat them too! It’s a mild-tasting green that can be used much like spinach. Try it raw in salads (see recipe below), in your pasta or risotto, atop sandwiches, in soups and stir-frys (add it near the end so it doesn’t overcook), in grain salads and sautéed. Store it like you would most greens, and plan to use within 2-4 days.

Blood Oranges:

With ruby-red to maroon-colored flesh, blood oranges are a surprise when you cut them open; taste-wise, they’re tart-sweet and slightly berry-like.

Storage tips: To keep these ruby gems fresh longer, choose refrigeration over the fruit bowl―they’ll only last only a couple of days at room temperature, but up to two weeks in the fridge.

How to eat them: Blood oranges are best eaten fresh―out of hand, or in salads, salsas, or marmalades. If you’re following a recipe you may be asked to section the fruit. To do so, peel the orange, cut between the white membranes to expose the flesh, and remove the sections (for more juice, squeeze the leftover membranes).

Health benefits: Oranges are rich in antioxidants―vital for healthy cells―including vitamin C, which aids in healing, boosts your immune system, helps your body absorb iron, and even helps reduce the risk of cancer. This citrus fruit is also a good source of fiber, which helps lower cholesterol and, like vitamin C, reduce your cancer risk. (To maximize your fiber intake, be sure to eat some of the spongy white pith right under the skin.)

Leeks:

Two words, LEEK SOUP! What could be more comforting this time of year than a warm bowl of potato soup. Potato leek soup is a classic and so easy to make! You simply soften chopped leaks in butter, then add diced potatoes, stock, and herbs, bring to a simmer and cook until potatoes are done. You don’t even need to add cream to make this soup creamy, just blend some or all the of the soup to thicken. Simple, delicious, and satisfying. Recipe: www.simplyrecipes.com/recipes/potato_leek_soup/

Besides potato leek soup, there are plenty of ways to eat leeks. Used as an onion substitute it makes a great base in just about anything. Cook in a little oil until tender as a base for a sauce, sauté, scrambled eggs, soup, etc. The flavor is milder than an onion size up on the amount.

 

Featured Recipe: Winter Roasted Garlic & Mizuna Green Salad

Bitter greens, sweet roasted garlic & jewels of golden raisins & fresh citrus balance each other in this simple toss. Roasting the garlic in advance will make this dish a lot easier. Serves 2

Ingredients:

1 head garlic, roasted (see instructions)

½ cup plain yogurt

½ tablespoon Dijon mustard

1 teaspoon white wine vinegar

2 tablespoons extra-virgin olive oil

4 cups mizuna, arugula or other delicate greens

2 Daikon radishes

¼ cup raisins, or cranberries

¼ cup walnuts, crumbled, or toasted sunflower OR pumpkin seeds, optional

Blood orange or Cara Cara orange slices

Instructions:

Roast the garlic: Preheat the oven to 400. Slice the top of the head of garlic off so that the top bit of the cloves are exposed. Wrap in foil or place in a small ceramic baker with a lid. Drizzle on a splash of olive oil and pinch of salt. Place in the oven and bake for 30-40 minutes until the cloves are soft. To check, press against the head with the back of a spoon—it should easily yield to pressure.

Slice the radishes into thin rounds. Wash, dry, and roughly chop or tear the mizuna.

Squeeze or peel about half of the garlic out of the head. For the original two serving recipe you will want a generous tablespoon of garlic paste, so multiply as needed. Place in a blender or food processor with the yogurt, mustard and white wine vinegar. Whirl around until smooth. Drizzle in the olive oil while blending until consistency is thick and creamy.

Toss with the greens and turnips. Sprinkle on the raisins & walnuts and orange slices. Serve immediately.

 

Adapted from recipe by lillystable.com

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How to Eat Your BOX! (Week of 12/24/17)

Yellow Straight Neck Squash:

Use them just like you would zucchini. Yellow squash are most often used as a cooking vegetable but can easily be enjoyed raw. It makes a great salad when sent through the spiralizer and tossed with carrots, cucumber, and snow peas. Like cucumbers, summer squash are good when marinated for a couple hours in the fridge. Simply toss in lemon juice, olive oil, crushed garlic, salt and pepper, cover and let sit in the fridge for a time. Add freshly chopped basil or parsley right before serving.

Bunch Carrots:

Twist the tops off those carrots as soon as they arrive so that they stay nice and crisp in the refrigerator. If you’re reading this, you’ve chosen organically grown carrots, so give yourself a fist bump. ? Carrots are so important to get organic because conventionally grown carrots are often a concentrated source of heavy metals, nitrates and pesticides. Eating carrots is a healthy alternative to junk food, and just one carrot can boost your willpower that is in resistance to those processed foods. Consider adding bunch carrots on to your order on a weekly or bi-weekly basis. Your body will thank you!

Yams:

Baked yams make one of my all-time favorite snacks. They are also a great added to soups, stir fries, burritos, you name it! Or, just eat them all by themselves as a snack/side dish. I like to dice mine up into small cubes, toss in a little olive oil with a pinch of salt and bake at 425° for about 20-30 minutes, stirring occasionally until tender and edges are browned. Also, very good when sprinkled with cinnamon. Yum!

Featured Recipe: Mediterranean Roasted Vegetables

Loaded with herbs and bursting with flavor. Add them to a hearty grain (rice, quinoa, tempeh, etc.) bowl for optimal nutrition! Serves 6.

Ingredients:

1 lb. potatoes, cut into 1” pieces

2 yellow straight neck squash, cut into 1” pieces

1 onion, cut into 1” pieces

1 bell pepper, cut into 1” pieces

20 cherry tomatoes, halved

2 tbsp extra virgin olive oil

3 garlic cloves, minced

2 tsp Italian seasoning

1 tsp dried thyme

½ tsp crushed red pepper

½ tsp sea salt

½ tsp black pepper

 

Instructions:

  1. In Preheat oven to 400 degrees.
  2. Layer potatoes, yellow squash, onions, bell peppers, and cherry tomatoes, on two medium baking sheets.
  3. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat.
  4. Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes with a fork for doneness. Remove both pans and stir after 10 minutes of roasting.
  5. Serve as a side or toss in a power/grain bowl.

 

adapted from recipe by lemonsandbasil.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 11/19)

Rio Star Grapefruit

Not only are grapefruit high in fiber and low in calories, they contain bioflavonoids and other plant chemicals that protect us against serious diseases like cancer, heart disease, and the formation of tumors. But the sweet-tart juicy deliciousness that grapefruits bring to the table are reason enough to eat them! Also, grapefruit (especially organic with its fuller flavor) doesn’t need sugar. If you don’t like them halved and eaten with a spoon (the traditional method), try peeling them and eating like an orange. If you prefer a mellower flavor, peel, halve them vertically; slice crosswise into 3/4-inch-thick half-moons, lay on a baking sheet and sprinkle on some cinnamon. Broil them for about 15 minutes. This makes them taste “sweeter” without the sugar.

 

Easter Egg Radishes

Store radishes in the crisper in a perforated bag. If you’re planning on eating the tops, use within 2 days. If you don’t plan to use the tops, twist them off prior to refrigerating to extend the life of the radish bulbs to a week. Radishes are great fresh, poached, baked, or pickled.

To make pickled radishes (use as a relish or atop salads or in wraps or sandwiches): Combine cleaned radish bulbs (about 10), 2 cups white vinegar, 1 tsp peppercorns, 1 tsp Kosher salt, and 1 tsp sugar in a clean glass quart jar. Cover, label, shake well to dissolve and distribute salt & sugar, then refrigerate at least 3 days-1 week before serving (shake jar once a day for the first 3 days to keep things distributed inside. Keeps up to 3 months.

 

 

Garlic Roasted Potatoes

This is one of those go-to recipes that you’ll find yourself coming back to, because its super simple and super tasty!

Serves 4

 

Ingredients:

 

4 large russet potatoes

4 tbsps olive oil

1-2 tbsp garlic powder

2 tbsp parsley flakes (or use 3 tbsp fresh)

1 ½ tsps salt (or to taste)

1 tsp black pepper

 

Instructions:

1.            Preheat the oven to 400°F.

2.            Cut the potatoes into 1-inch cubes and toss into a bowl with the oil, garlic, parsley, salt, and pepper.

3.            Spread the potatoes on a prepared baking sheet. Bake for 25-30 minutes.

4.            If necessary, flip over and bake for another 10-15 minutes. Serve.

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How to Eat Your BOX! (Week of 11/12/17)

How to EAT…

Celery Root (Celeriac):

Celery root or celeriac is prized for its 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.

 

Green Onions (Scallions):

Don’t be afraid to use the entire green onion! Green onions, also called scallions, make an excellent garnish to soups, salads, noodle or rice dishes.

STORE: Store green onions in a plastic bag in your crisper for five to seven days. Be sure to keep them away from fruits and veggies that absorb odors easily like mushrooms, corn and apples.

PREP: Rinse your green onions in cold water; trim off roots and the very tops of the greens. Dice into thin or slightly thicker rounds depending on your preference.

 

 

Featured Recipe: Cauliflower & Celery Root Soup

Makes 8 servings

 

INGREDIENTS

 

1 tablespoon olive oil

8 cups cauliflower florets with stems chopped into ½-inch pieces (1 large head)

4 cups chopped celery root (½-inch pieces), about 1 medium root

2 large carrots, peeled and diced into ½-inch pieces

1 bunch green onions, thinly sliced, or 1 red onion, chopped

3 garlic cloves, finely chopped

8 cups organic vegetable or chicken broth

¼ teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon sea salt, or to taste

½ teaspoon black pepper, or to taste

½ teaspoon ground cumin

¼ teaspoon ground green cardamom

½ teaspoon red pepper flakes

1 can (13.5 ounces) coconut milk

 

For Garnish: Breadfarm bread cubes (optional), peppers, finely chopped green onion or chives, lime wedges

 

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit.

 

2. Chop cauliflower, celery root, carrots, green onion and garlic. Place a heavy bottomed sauce pan on medium heat. Drizzle in olive oil. When shimmering, add onions, and carrots. Cook for about 3 minutes, add garlic, and cook another 2 minutes, stirring often to keep garlic from burning. Toss in the cauliflower and celery root. Pour in broth; add your spices, and stir well. Bring to a boil, reduce heat, cover and simmer for 25 to 30 minutes or until vegetables are fork tender.

 

3. Stir in the coconut milk. (Note: if you like your soups more brothy, you may opt to skip this step which makes the soup thicker and more like a chowder.) Remove half of the vegetables from pot. Use an immersion blender to puree the remaining soup in the pot. Alternately, add remaining soup to a blender, in batches, and blend until smooth. Return blended soup to pot along with reserved vegetables and stir well to combine. Taste soup for seasoning, adding more salt or pepper to taste. Divide soup between 8 large soup bowls. Top with croutons and garnish with peppers and onions. Squeeze a bit of lime juice over the bowls, to taste.

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How to Eat Your BOX! (Week of 11/5/17)

Kale:

Kale is just wonderful and it’s so good for you! One great thing about kale as a salad is that it keeps well in the fridge, so you can make ahead of time and not worry about it wilting. Kale can be a little tricky because it can be a bit tough and sometimes bitter. To prevent that, first, make sure to make sure to remove all large ribs and stems (They make a great addition to a stir-fry or soup stock!); chop the leaves small; sprinkle with salt to cut the bitterness; “tenderize” the leaves by massaging them with your hands (only takes about half a minute); lastly, massage in the olive oil or salad dressing. This turns the kale bright green and ensures it’s evenly covered. For the dressing, I like to use a combination of vinegar and olive oil. Once you have prepped your kale and worked in the dressing, add your toppings. Try with apple or pear slices. Cashews, almonds and dried cranberries also taste great with this combination!

 

 

 

 

 

 

 

 

 

 

Parsnips:

Parsnips have an almost peppery sweet flavor to them that comes out nicely when roasted. They make a great addition/alternative to the more traditional baked or sautéed root vegetable. Try these diced into bite size chunks or julienned, drizzled with olive oil and tossed in a bowl with a little salt and cayenne (or other spices). Bake on bottom rack at 450° for 20-30 minutes, stirring occasionally, until edges are browned and crispy.

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How to Eat Your BOX! (Week of 10/29/17)

Radishes:

Radishes are a just a great vegetable to have around. Packed with nutrients these little red globes make a great addition to your daily eats. Add them as a topping to your salad, tacos, or as a side to Asian or Mexican cuisine! I recently started wondering about those fancy shaped radish slices that came with my meal at Thai restaurants. They had a definite vinegar flavor to them and that’s when I discovered pickled radishes! They are great and so simple to make! Just let your radishes (thinly sliced) soak in about 2 cups of red or white vinegar with a teaspoon of sugar and salt.  You can also add onions or garlic cloves, peppercorns and chilies for even more flavor. You can let this sit in the fridge overnight or for a whole month if you want.

Cauliflower:

We’re always talking about how versatile this vegetable can be! But cauliflower really is fantastic for soaking up and blending with whatever flavors surround it, fitting right in just about anywhere. But is also great all on its own! Simply break it up into small pieces, toss in some olive oil and garlic salt, spread on a baking sheet and bake at 400° for about 15-20 minutes until golden brown.

 

Recipe: The Best Cauliflower & Broccolini Cheese

“Cauliflower cheese has always been a big favorite in the Oliver household. It’s such a staple I never thought I could do it better, but this version really has the edge.” -Jamie Oliver

This one’s for the kids (of all ages).

Ingredients:

 

2 cloves of garlic

2-3 TBSP unsalted butter

¼ cup plain flour

2 ½ cups organic milk

1 full bunch broccolini, stems included, cut up (edges trimmed)

2/3 cup mature cheddar cheese

1 large head cauliflower, cut into florets

2 slices of ciabatta or whole-grain stale bread

2 sprigs of fresh thyme

1 TBSP flaked almonds

olive oil

 

Instructions:

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter.
  3. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until nice and smooth.
  4. Add the broccolini pieces and simmer for around 15 minutes, or until the broccolini is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if necessary). Grate in half the Cheddar and season to taste.
  5. Arrange the cauliflower in an appropriately sized baking dish, pour over the broccoli white sauce and grate over the remaining Cheddar.
  6. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese.
  7. Bake for 1 hour, or until golden and cooked through, then enjoy!
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How to Eat Your BOX! (Week of 10/22/17)

Spitzenburg Apples:

To store, keep apples as cold as possible in the refrigerator. To clean, gently rub the apple as you run warm water over it. Peel and cut your apple into slices or cubes. To prevent apples from browning for a longer time, brush with a lemon juice-water solution (1 cup water mixed with 1 teaspoon lemon juice). This dessert apple is great for cider, apple pies or eating out of hand. It is also rumored to have been a favorite of President Thomas Jefferson!

Carnival Squash:

Try roasting your halved carnival squash seasoned with a little butter and drizzle of maple syrup. 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 flavor, but it can also be steamed or puréed. Roast and eat the seeds just like with other winter squashes. Its small, compact size makes it easy to cut through and is great for serving one or two people. Carnivals 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

Ingredients:

 

2 carnival or acorn squash

2 tablespoons melted butter or coconut oil

4 sprigs fresh thyme

4 Spitzenburg apples (Note: if subbing a larger tart apple, like Granny Smith, use 2 apples)

½ teaspoon cinnamon

2 tablespoons maple syrup or coconut sugar

 

Instructions:

  1. Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.
  2. Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon.
  3. Remove the squash from the oven. Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized.