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How to Eat Your BOX! (Week of 5/21/17)

Spinach:

Spinach is one of those handy vegetables that can be used raw or cooked. Used in salad,

it’s a nice change from the norm. Try using thinly sliced green onions, cucumber, and

apples from this week’s box in yours! For dressing, vinaigrettes go well with spinach. I like

to mix balsamic vinegar with olive oil but just about any dressing will do.

Spinach is used in cooking just as often as it is used fresh. It makes a great addition for

scrambled eggs, sandwiches, tacos, wraps, pasta, or sauté. Some like to sauté it up in just

a little olive oil and garlic and eat it like Popeye. I even enjoy adding a handful to my

smoothies.

Cauliflower:

There are so many ways to use this vegetable I don’t even know where to start. They 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: Baked Eggplant

Ingredients:

• 1-2 medium eggplants, cut into 1/2 inch slices (no thinner or they’ll burn)

• 1/8 cup extra virgin olive oil

• 2 cloves garlic, finely chopped

• Sea salt and pepper, to taste

• 1/8 cup Italian parsley

Directions:

1. While the oven is preheating to 475-500 degrees Fahrenheit, lay the sliced eggplant

in a single layer on lightly oiled baking sheet. Brush each slice with the olive oil.

2. Press garlic slices into the eggplant and season with the salt and black pepper.

Make sure the garlic is pressed as much as possible into each slice to ensure the

flavor soaks into the slices.

3. Bake the eggplant for 20 to 25 minutes. They should be golden brown. Remove

them from the oven and let them cool.

4. Once they are cool, sprinkle with the parsley, if desired, and serve.

Try adding cherry tomatoes or topping with a slice of tomato. Topping with mozzarella

cheese is also a great addition, either cold, or boiled until melted.

Recipe adapted from foodnetwork.com

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How to Eat Your BOX! (Week of 2/5/17)

Spinach:

The first thing I do when I bring spinach home is to wash it and lay it out on the counter to dry. Don’t put it away sopping wet. This way it will last longer and be ready to use when needed. Another great way to keep spinach longer is to freeze it. If I’m not going to use it fresh, say in a salad, then frozen spinach can be used just as well in cooking or in a smoothie. I love having spinach in my freezer because I know I don’t have to worry about it and it’s available when I need it. When storing in the freezer make sure to wash it first and let dry. Also, cut off any roots and stems you wouldn’t eat and put in an air tight container vs. a bag. This will keep it from getting freezer burned and is also easier to grab and put away.

Cauliflower:

I’m in the midst of a no-grain life style right now so cauliflower is quickly becoming my best friend. [think cauliflower rice, tortillas, meat pie, pizza crust, biscuits, mashed potatoes (yes, I’m cutting back starches too;), etc.] There are a plethora of recipes online for creative ways to use cauliflower. Check out the link below or simply google “creative ways to use cauliflower” 😉 Here’s a site that has some great links for recipe that use cauliflower as an alternative to carbs. http://paleoleap.com/8-creative-cauliflower-substitutions-unhealthy-foods/

Romanesco:

If you’re a math nerd this vegetable is right up your ally. Sometimes called Romanesco broccoli or Roman cauliflower, it resembles a green cauliflower with florets that mimic fractals. You heard me, fractals! If you’ve never heard of this impressive brassica I recommend looking it up. Romanesco cooks/eats the same way a cauliflower would. But, because I would hate for you to chop/puree away the artistic beauty of this thing, I recommend less violent cooking methods. Try cutting it into quarters, basting in a garlicy rub (olive oil, salt, pepper, garlic, lemon) and steaming for 4-6 minutes, or baking at 425° for 35-40 minutes. Enjoy!

-Anna Stenberg, Produce Enthusiast

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How to Eat Your BOX! (week of 1/8/2017)

Spinach:

Spinach is one of those handy vegetables that can be used raw or cooked. Used in salad, it’s a nice change from the norm. Try using thinly sliced green onions, cucumber, and apples from this week’s box in yours! For dressing, vinaigrettes go well with spinach. I like to mix balsamic vinegar with olive oil but just about any dressing will do. Spinach is used in cooking just as often as it is used fresh. It makes a great addition for scrambled eggs, sandwiches, tacos, wraps, pasta, or sauté. Some like to sauté it up in just a little olive oil and garlic and eat it like Popeye. I even enjoy adding a handful to my smoothies.

Celery:

Celery is a popular finger food as well as a flavorful addition to soups. Because of their shape, they are great for stuffing for a fun and flavorful snack. You can get pretty creative when it comes to what you put on them: Peanut butter is the first thing that comes to mind but you can stuff your celery with just about anything. Cream cheese makes a good filler, try it mixed with chopped nuts and raisins. Celery is also often used in salad. You can go sweet: using thinly sliced apples, pecans, raisins, yogurt or sour cream, honey and a pinch of cinnamon or make it savory with lettuce or spinach, finely chopped onion, olive oil, lemon juice or vinegar, salt and pepper.

Green Onions:

Also known as scallions, green onions are milder than regular onions but add a nice pop of flavor and color to almost any dish. They are commonly used as a topping for baked potatoes or on salad. I like adding them to my soup. They add a freshness to Asian style soups like egg drop or ramen noodle soup. They are also a great addition to omelets or quiche. Or, you can even grill them whole like spring onions and eat them all by themselves with a little lemon, salt & pepper.

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.

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 Keep Your Greens Fresh

The key to keeping greens fresh is to pre-wash, dry and store them. Try to wash your greens the same day that yourbox of good is delivered. Try to make sure when you’re unpacking your box to set the lettuce and any other greens on the kitchen counter, so you don’t forget to wash them.

First off, fill a large bowl with some cold water and swirl the leaves around to get rid of the excess dirt. When washing kale, de-stem it as you’re washing it. That will save you time when it comes to throwing that kale salad together. Place in salad spinner, give the spinner a whirl, and spin until your greens are dry.

Spread two paper towels (still connected) on your counter and pile the dry lettuce/kale/spinach/other leaves on one end. Wrap the paper towel around your greens and then add some more leaves and continue the process until all the greens are wrapped up.  Make sure to wrap the leaves up gently but tightly, a lot like you would a sleeping bag.

Place the wrapped lettuce inside sealed plastic bags and store in your crisper drawer. The lettuce should stay good for about a week to two weeks.  Honestly, you should never keep those greens around for more than a week anyway.

Now that you have some freshly washed greens, you can make some amazing salads on the fly. Here’s to eating more greens!

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Spinach Raspberry Salad with Raspberry Vinaigrette!

Nothing says summer like spinach, raspberries, almonds and cheese, all in one salad! It is definitely worth it to make your own dressing, you'll just love the freshness of it!
 
INGREDIENTS:
6-8 cups fresh spinach
raspberries (to taste)
blueberries or strawberries or mandarin oranges (to taste / optional)
½ c. chopped almonds
blue or feta cheese
 
Raspberry Vinaigrette:
1 pint fresh raspberries
2 T. lemon juice
2 T. red wine vinegar
4 tsp. dijon mustard
2 T. sugar
2/3 c. olive oil
 
PREPARATION:
Toss together salad ingredients, serve with raspberry vinaigrette.
 
For the raspberry vinaigrette: Blend first 5 ingredients together well in blender. Slowly add olive oil. Refrigerate until ready to serve.

Original recipe: http://www.favfamilyrecipes.com/2012/04/strawberry-and-spinach-salad.html

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Fresh this Week 9.19.2010

SPINACH
STORE: Store fresh, unwashed spinach loosely packed in a plastic bag in the refrigerator crisper for about five days.
PREP: Wash thoroughly by swishing leaves in a bowl full of tepid water and repeat until clean. Dry with paper towels or in a salad spinner.
USE: Boil spinach for one minute to bring out the flavor or simply keep raw. Make a delicious Strawberry & Spinach salad or substitute spinach for the Swiss Chard in these delicious Swiss Chard & Caramelized Onion Tacos. You can also add spinach to smoothies, add layers of steamed spinach to lasagna or simply saute with a little olive oil, garlic and a pinch of salt.

Sekel Pears
STORE: The Sekel pear can be stored in the refrigerator for two to seven days. To ripen, leave them at room temperature for two to four days.
PREP: Wash pears under cold water. Leave whole, cut into fourths or cube depending on your preference or desired recipe. To prevent pears from browning, brush with a lemon juice-water solution (1 cup water mixed with 1 teaspoon lemon juice).
USE: This delicious dessert pear is best used for pickling, poaching and canning, but is tasty eaten whole. When baked, the flavors of the Sekel pear work wonderfully with honey and cinnamon (a scoop of vanilla ice cream is also delicious).

Yukon Potatoes
STORE: Store Yukons in a cool place in an open paper bag. They should last a couple of weeks.
PREP: Wash and lightly scrub potatoes before using. Peel potatoes before using or leave the skin on for baked potatoes or to add additional texture to mashed potatoes.
USE: Yukon potatoes have a delicious buttery flavor. They make wonderful home fries, mashed potatoes and soups. If you’re feeling adventurous, try out this yummy Fall recipe for potato pancakes!