Posted on

How to Eat Your BOX! (Week of 5/27/18)

Cilantro:

Store cilantro so that they have some breathing room (otherwise they will melt down on you—too much moisture speeds decay). Try removing the band so that they are spread out, wrapping them in a paper towel or cotton cloth, then placing in plastic/airtight—that’s how I’ve had the best luck keeping them fresh. You might also try storing in a jar (used like a vase), but with a bag draped over the leaves, so that the tender leaves don’t dehydrate on you. Most of the flavor in cilantro is in their stalks, so be sure to include that when you dice it up for recipes. Cilantro is a great item to have on hand, it can go with any Mexican-inspired dish as well as your Thai dishes (think lime, curry, coconut, shrimp). Of course, it is great dumped on top of tacos, and can also be mixed in with butter to eat with sweet corn.

Green Beans:

Greens beans make a great side for dinner—try sautéing them in little olive oil and garlic. They are also just as good lightly steamed and topped with ghee or coconut butter. 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.

Turnips:

Turnips can be sliced up and eaten raw with a little salt and lemon juice atop a salad. They can also be cooked much the same way as a potato, you can even boil them until tender and make mashed turnips. You can also roast, sauté, or add to soup. To season try a combo of salt, pepper, and lemon or when baking, toss in coconut oil, salt, pepper, ginger and drizzled in honey (roast at 400° until tender). Toppings: butter, salt, pepper, chives and parmesan.

Featured Recipe: Homemade Pico de Gallo

How to make pico de gallo — a fresh tomato salsa — with tomatoes, onion and cilantro. Makes 8 servings or about 3 cups.

Ingredients:

1 1/2 pounds tomatoes, chopped

1 medium onion, chopped (about 2/3 cup)

1-2 jalapeño or serrano peppers, finely diced (seeds and membranes removed for a milder salsa)

1/2 cup finely chopped fresh cilantro leaves

Juice of 1 lime

Salt to taste

Instructions:

Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt — start with 1/2 teaspoon and go from there. Set the salsa aside for 30 minutes to let the flavors meld.

After 30 minutes, stir the salsa — making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt (hint: you’ll probably need more than you think, so, taste, salt, taste, salt). Store for up to 3 days in an airtight container in the refrigerator.

Recipe adapted from www.inspiredtaste.net

Posted on

How to Eat Your BOX! (Week of 12/4/16)

Baby Bok Choy:

This Asian vegetable is in a class all on its own. It has a delicate and almost foam like texture and can be quite versatile. Try sautéing in a little olive oil and freshly minced garlic. To add more flavor you can use a combination of lemon and tarragon, or try soy sauce, sesame oil or coconut aminos, sesame seeds and ginger for an Asian spin. Roasting is also a great way to cook bok choy. Look up recipes online or check out the links here and here.

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. Here’s a source for recipes.

Celery:

I still remember making ants on a log at grandma’s house. Whoever came up with celery sticks filled with peanut butter and topped with raisins is a might more creative than I. Nowadays my favorite way to eat celery is in chicken soup. Chicken and celery were just meant to be together. There’s something about that flavor combo that touches the soul. Try using your celery along with onion, cilantro and cauliflower from this week’s box to make chicken soup!

Cabbage:

What can I say? Cabbage is just a great thing to have around. Don’t let it be that vegetable that sits in the bottom of your refrigerator drawer for months on end. There are endless opportunities to use it up. I’m constantly pulling mine out and adding it to my just about anything. I like to cut mine into little cabbage “shavings”. First cut the cabbage in half, then simply shave off slivers from along the inside edge. I rarely ever use a whole cabbage in one sitting so to keep the cut edges from drying out I make sure to store sealed in a plastic bag or plastic wrap.

Mangos:

Mangos are one of my all-time favorite fruits. They have a unique flavor and creamy texture unlike any other fruit. They also pair well in cooked savory dishes. Mango fried rice is simply amazing. Mangos also are great on salads, stir-fries, or added to sauces or salsa. If you have a dehydrator they are so good dehydrated or made into fruit leather. You can order a whole case and dehydrate them or try freezing to use in smoothies.

Turnips:

Northwest box Only This time of year our NW box comes well stocked in root vegetables. This hearty box is a great way to

experience locally grown food all year round. The turnip reminds me of a mix between a potato and a radish….and maybe a beet. It can be cooked much the same way as a potato, you can even boil them until tender and make mashed turnips! They can be roasted, sautéed, added to soup or even sliced up and eaten raw with a little salt and lemon juice. To season try adding a combo of salt, pepper, and lemon or when baking, toss in coconut oil, salt, pepper, ginger and drizzled in honey(roast at 400° until tender), or mashed you can top with butter, salt, pepper, chives and Parmesan.