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Chickpea and Brussels Sprouts Stuffed Acorn Squash

Chickpea and Brussels Sprouts Stuffed Acorn Squash

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Keyword: Acorn Squash, Brussles Sprouts, Chickpeas
Servings: 2 Servings

Ingredients

  • 1 medium acorn squash halved and seeds removed
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup water
  • 1/2 cup yellow onion chopped
  • 1/2 cup small brussels sprouts halved
  • 2 cloves garlic minced
  • 1/2 cup chickpeas rinsed and drained
  • 1/2 teaspoon cumin

Instructions

  • Preheat oven to 400°F.
  • With a knife, make 5-10 slits on the inside of each half of the squash. Rub 1
    tablespoon of olive oil over both sides of the squash. Season with salt and
    pepper. Place the squash, cut side down, in a small baking dish and pour ¼ cup
    of water in the bottom of the dish. Bake for 45 minutes, until easily pierced
    with a fork.
  • Meanwhile, in a medium skillet over medium heat, add the olive oil and onions. Sauté for
    3-4 minutes, then add the Brussels sprouts. Sauté for 3-4 more minutes, until
    tender.
  • Add the garlic, chickpeas and cumin. Set aside.
  • Remove the squash from the oven and mash the insides with a fork. Add the Brussels sprouts
    stuffing to each half.
  • Serve and refrigerate leftovers.
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French Grated Carrot Salad with Lemon Dijon Vinaigrette

French Grated Carrot Salad with Lemon Dijon Vinaigrette

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Keyword: Carrots, Green Onions, Parsley
Servings: 4 Servings

Ingredients

  • 1 pound carrots peeled
  • 2 teaspoons dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons extra virgin olive oil
  • 1-2 teaspoons honey to taste
  • 1/4 teaspoon salt heaping
  • 1/4 teaspoon freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped
  • 2 scallions finely sliced

Instructions

  • Grate the carrots in a food processor. Set aside.
  • In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil,
    olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or
    shallots) and toss well. Taste and adjust seasoning if necessary. Cover and
    refrigerate until ready to serve.
  • Notes:
    Depending on the sweetness of the carrots, you may want to add more or less
    honey. Also, if you make this salad ahead of time, be sure to check the
    seasoning again before serving as the flavors tend to mellow.
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Stir-Fried Baby Bok Choy

Stir-Fried Baby Bok Choy

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 4 Servings

Ingredients

  • 1 pound baby bok choy (about 8 cups
  • 2-3 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • Freshly ground black pepper to taste

Instructions

  • Trim the bottoms of the baby bok choy and rinse thoroughly in cold water to remove
    any grit that likes to collect down at the base of each bundle.  Cut any larger pieces in halves or quarters, if needed.  You can leave very small and tender baby bok choy whole, just make sure all of the bok choy is roughly the same size so they cook evenly.
  • Heat a large pan over medium-high heat, then add the oil and swirl to coat the
    bottom and sides. Add the garlic and stir-fry until fragrant, about 30 seconds,
    but be sure not to burn.
  • Add the bok choy and stir-fry for 2-4 minutes, until the green leaves are wilted
    and the stalks are tender-crisp. I find it easiest to use tongs and when
    working with baby bok choy so I can grab some of the leaves and turn them over
    or toss them around the pan. 
  • Add the soy sauce and season with freshly ground black pepper, then cook for
    another 30 seconds. Transfer to a serving plate and serve hot.
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Easy Oven-Simmered Potatoes, Carrots, and Onions

Yield: 4-6 Servings | Prep Time: 2 Hours 10 Minutes | Source: www.food.com

Ingredients:

  • 2 cups chicken bouillon, more if needed
  • 4 tablespoons butter
  • 1 teaspoon thyme
  • 1⁄2 teaspoon Italian seasoning
  • 1⁄4 teaspoon pepper
  • 1⁄2 teaspoon garlic powder, more if desired
  • 4-6 red potatoes, unpeeled (quartered or cut into small chunks)
  • 1sweet onion, chopped
  • 1 1⁄2 – 2 cups baby carrots

Instructions: 

  1. In large baking dish with lid, place all ingredients. *There should be enough liquid to just cover.
  2. Cover and bake in 350ºF oven for about 2 hours or until very tender.
  3. Stir occasionally.

*If you substitute chicken broth for the bouillon, you will need to add salt.

**You can remove veggies from broth and thicken to a gravy if desired. To make it into gravy, bring the broth to a low boil in a small frying pan or saucepan.

Add 1 tbsp cornstarch mixed with 1 tbsp cold water. Pour in and stir for 1-2 minutes. It will thicken immediately.

Add slowly to get the desired thickness of gravy. You may not need it all or may want to add even more. (Thicken it to your own liking).

***You can also make this on the stove quickly if desired. Bring to a boil, then simmer until veggies are tender. About 20-30 minutes.

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Healthy Cauliflower Fritters

Yield: 16 Fritters | Prep Time: 30 Minutes | Source: www.justataste.com

Ingredients:

  • 1 large head cauliflower, cut into florets
  • 1/2 cup whole wheat or all-purpose flour
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 3 Tablespoons minced scallions, plus more for garnishing
  • Olive oil
  • Yogurt or sour cream, for serving

Instructions: 

  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
  2. Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
  3. Combine the cauliflower, flour, eggs, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
  4. Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
  5. Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.
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Vegetarian “Southern-Style” Collard Greens

Yield: 4-6 Servings | Prep Time: 50 Minutes | Source: www.foodnetwork.com

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 large onion, chopped
  • 1 teaspoon red pepper flakes
  • 1 clove garlic, finely chopped
  • 1-pound collard greens, chopped
  • 3 cups vegetable stock
  • 2 tomatoes, seeded and chopped
  • Salt and freshly ground black pepper

Instructions: 

  1. In a large pot over medium heat, heat oil and butter.
  2. Sauté the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.
  3. Add collard greens and cook another minute.
  4. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes.
  5. Add tomatoes and season with salt and freshly ground black pepper.
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Feeding Families Is No Small Feat!

Unlike any period of time in the past, we have access to countless food options, as well as unlimited information on how that food works within our bodies. We know more now about specific nutrients, what purpose they serve inside of our bodies, which foods contain them, and how to eat in order to help target our specific ailments or needs. And while there are certainly all kinds of new and inventive options for processed, sugary, and packaged foods, more and more people are choosing to leave those on the shelves and opt for healthier options for their families.

The reason? When you know better, you do better!

At the same time, there are things about our food culture that still baffle me. Such as recently, when a new set of policies were proposed to update the USDA food system for American public schools. Among other things within this proposal, there were new guidelines suggested for classifying foods offered to students with their meals. One such change would allow for hash brown patties to now be classified as an option for fruit in a school-offered meal.

That may surprise you, but it is only a portion of the proposal that looks to minimize food waste in schools by recategorizing foods and ultimately, removing or reducing a great deal of healthy options for students. However, while I’m saddened to see this proposed as an option for the children in our school system, I am not all that surprised. Our nation’s food system is struggling and is in desperate need of some help!

This is why I think Klesick’s is such an important part of our local Western Washington community. When we see how the “standard American diet” is failing our nation’s overall health, we have the ability to make better choices right here at home. We can make healthier lifestyle choices, like taking the stairs instead of the elevator or going for a walk on our lunch break. We can choose to drink water over other beverage options that are laden with sugar or artificial ingredients. We can choose to incorporate more whole fruits and vegetables into our diet and limit our intake of processed items. And in an era where convenience is key, what better way to do that than to have an affordable box of organic produce delivered to your door?

As a mom of three young boys, I am thankful to have access to quality fruits and vegetables to fill their bellies and sustain their bodies. It is a challenge to nourish little people and ensure that they are offered the best that I can give them, but it is worth it. It is my hope that we don’t find ourselves discouraged about the big food decisions in our world that we cannot control, but instead feel empowered about the small choices we can make at home. They truly do make all the difference!

-Emily Marie Klesick

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A New Box of Good

Hey, Klesick customers, Alaina here! I am excited to announce our brand-new “Family on the Go” box. We know life can get busy, so we wanted to create a simple box of good that allows your family to still eat healthy while doing all the things!

This assorted box has easy to eat fruit and vegetables that can simply be washed and cut, and ready to serve throughout the week! This box avoids items that typically take more time to prep or cook. The Family on the Go box has higher volumes of fruit and will consistently have easy to eat vegetables! A sample of a Family on the Go box would include approximately 10 apples, 8 pears, 8 oranges, 3lbs bananas, carrots, broccoli, cucumbers and celery. So, if life keeps you moving and it’s difficult to find time to meal prep, you don’t have to sacrifice feeding your family nutrient rich foods!  If you want your kiddos to get fresh fruit and vegetables, this might be the perfect box for you. The items in this box are simple and easy to take in the car, use for school lunches, or to throw together a quick snack or meal!

I always find my little one eats healthier when I chop up all the items and have them ready to eat. On the day I get my box I set aside 20 minutes to chop up the veggies, so they are ready for the whole week. This box takes little to no prep time to get healthy food ready for the whole week.

Also, one other thing I wanted to highlight! You may have noticed on the back of your newsletters there have been more recipes. We wanted to start highlighting a variety of ways you can use your box, aside from the typical one recipe. The recipes will start being posted on Friday for the upcoming week, so you can always go to klesicks.com, click the blog tab and then click the “Recipes” option. You can check out the recipes before your box comes and add on any extra items you may like to include in your order. I will be adding some of my favorite recipes to the back, as well.

And most importantly, THANK YOU for choosing to support local and for choosing fresh organic produce. We are thankful for every one of you, and here at Klesick’s, we are always here for YOU. We are happy to help you when it comes to customizing your own box, substituting items out of your box, adding items onto your order, or just figuring out what works for your family! We are just a quick call or email away. 😊

-Alaina

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Creamed Spinach and Parsnips

Yield: 2-4 Servings | Source: www.food52.com

Ingredients:

  • 3 parsnips
  • 3 tablespoons butter, divided
  • 2 tablespoons honey
  • 1 large bunch (or 2 medium bunches) of spinach
  • 1 small onion
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 cup half and half or cream
  • 1 pinch nutmeg
  • Salt and pepper

Instructions: 

  1. Clean, peel, and slice your parsnips into 1-inch batons.
  2. Preheat the oven to 400° F. Par-cook the parsnips until almost cooked through in either a pot of simmering salted water for approximately 20 to 30 mins, or with a few inches of water in a slow cooker set to high heat (I cooked mine this way and it took about 3 hours).
  3. When the parsnips are done, lay them in a single layer on a baking sheet and drizzle with a 2 tablespoons each of melted butter and honey.
  4. Roast the parsnips in the preheated oven for 20 to 30 minutes until they start to get crispy and brown.
  5. While the parsnips are roasting, clean the leaves from a large bunch of spinach and remove the tough stems. Roughly chop the spinach, blanch it in salted boiling water until bright green (less than 15 seconds), and then run it under cold water to set the color. Squeeze out the liquid and set aside.
  6. Chop a small onion, and sautée it in some olive oil and butter (1 tablespoon each) on medium heat. When the onion is becoming translucent, add a tablespoon of flour and cook for another minute.
  7. While the flour is cooking down, heat a cup of half and half in the microwave or on the stovetop for a minute, and then stir it slowly into the onions, whisking frequently to make sure there are no flour lumps.
  8. Cook the half and half down for a few minutes until it’s starting to thicken, then add a pinch of nutmeg, salt and pepper, and taste for seasoning.
  9. Add your parsnips and spinach, heat through, and serve.
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Garlic Parmesan Roasted Broccoli

Yield: 6 Servings | Prep Time: 15 Minutes | Source: www.damndelicious.net

Ingredients:

  • 24 ounces broccoli florets (about 5 cups)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • Juice of 1 lemon

Instructions: 

  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 10-12 minutes, or until tender.
  4. Serve immediately, sprinkled with Parmesan and lemon juice.