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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 5/13/18)

Fresh Herbs

Add them fresh to salad as a garnish. Store them like you would flowers: in a vase on the counter until ready to use.

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! Try adding chili flakes, smoked paprika, or fresh herbs to the dip.

Turmeric:

The Fresh turmeric rhizomes look similar to ginger. Turmeric’s flavor is more vibrant when fresh—peppery, earthy, slightly bitter. Peel turmeric with a vegetable peeler before using, but only peel the amount you’re going to use, to keep the rest of the rhizome from drying out. To use, you can zest it (our favorite way), grate it, or slice it up small into discs or cubes.

Radishes:

Radishes a bit too peppery for your taste? Try poaching or sautéing them, you’ll be surprised at how mellow their flavor gets! In the raw, radishes are great as a topping to your salad, tacos, or as a side to Asian or Mexican cuisine! Remove the leaves and give the bulbs a quick rinse before storing to keep them freshest!

Featured Recipe: Golden Turmeric Rice

Serve this gorgeous, aromatic rice with roast chicken or braised lamb. Serves 4

Ingredients:

1 cup basmati rice

1 13.5-oz. can unsweetened full-fat or light coconut milk, well shaken

¼-½ cup water as needed (see recipe)

1 oz. fresh turmeric, peeled and finely grated (about 2-1/2 Tbsp.)

Kosher salt

1/2 tsp. light brown sugar or omit if cutting back on sugar

1/8 tsp. ground cinnamon

Pinch ground cardamom

1/3 cup golden raisins

1/2 tsp. crushed red pepper flakes

1/3 cup coarsely chopped salted pistachios

 

Instructions:

Rinse the rice in a medium-mesh strainer under cool running water, swishing it with your hand occasionally, until the water runs clear.

In a 4-quart saucepan, combine the coconut milk, turmeric, 1/2 tsp. salt, sugar, cinnamon, and cardamom. Stirring frequently, bring the milk to a gentle boil over medium heat. Remove the pan from the heat, add the raisins, and let steep for 20 minutes.

Return to a low boil, reduce the heat to very low, and stir in the rice and pepper flakes. Add additional water if mixture looks too thick and you’re worried about the rice sticking (you can always cook it off). Cover and cook until all of the liquid is absorbed, 10 to 12 minutes. Remove the pan from the heat, and let the rice stand, covered, for 8 to 10 minutes.

Fluff with a fork, then serve topped with the pistachios.

 

Recipe adapted from www.finecooking.com

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How to Eat Your Box! (Week of 5/14/17)

Red Bell Peppers:

Red Peppers are a great way to add a bit of color to your food which is not only appealing to the eye but good for your eyes! Literally, they are packed with vitamin A, which is essential for good vision. These bright red veggies pair well with most savory dishes and can be added to soups, stir fries, salad, shish kabobs, or as a part of a veggie tray. They are also commonly used for stuffing because of their perfect cup shape. It’s best to eat your peppers right away, while still fresh. Don’t let them sit around too long as they lose their crunch and can become rubbery….bleh.

Mangos, Ataulfo:

Unlike other mangos, Ataulfos should be soft and slightly wrinkled when ripe. They change color from green to a beautiful rich yellow when they are at their sweetest. They also have a creamier texture and don’t get those annoying stringy fibers like other mangos do. Eat them raw or try adding them to one of your favorite cooked savory dishes. Fried rice with mango is simply amazing! Mangos also are great on salads, stir-fries, or added to sauces or in 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 freeze to use in smoothies.

Artichokes:

Artichokes can be steamed, boiled, baked or grilled. The recipe below gives instructions on boiling but they are also great when baked. To prepare, 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!

Recipe: Steamed Artichoke with Lemony Aioli

Ingredients:

-2 artichokes, stems, and tips of leaves trimmed to remove any prickly edges

-1/2 cup light mayonnaise (preferably made with sunflower or avocado oil)

-1 tablespoons fresh lemon juice

-1/2 teaspoon salt

-1/2 teaspoon pepper

-pinch of whole cloves (2-4)

-1/4 teaspoon garlic powder

-Water, for cooking

Directions:

1. In a large sauce pan (large enough to fit the artichokes side by side upright), bring about two-three inches of water to an aggressive simmer.

2. Cut the stem off each artichoke so it can sit upright on its own, and place the artichokes upright in the pan. Sprinkle the whole cloves over the top so that they settle among the artichoke leaves. Cover and let simmer for about 45 minutes until the leaves are tender. (Test by poking with a fork) Add more water as needed so that it doesn’t run dry and the artichoke doesn’t burn.

3. While the artichoke is cooking, whisk together the mayonnaise, lemon juice, salt, pepper and garlic powder.

4. Once cooked, remove the artichoke carefully with tongs into a platter (cover if not serving immediately), and serve with the aioli.

Recipe adapted from honeyandspiceblog.com

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How To Eat Your BOX! (Week of 2/19/17)

D’Anjou Pears:

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 Bartlett pears, 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.

Mushrooms:

These edible fungi are great raw on salads but they are absolutely fabulous when sautéed. There really isn’t a better ingredient around that works just as well in a breakfast, lunch or dinner plate. To sauté, heat oil or butter in a skillet on medium high heat. Clean and slice mushrooms in half inch pieces. When oil is hot add them to the pan and cook for about 5 minutes, stirring occasionally. I like to sauté mine with onion and or garlic. Season with salt pepper to taste.

Artichokes:

Artichokes can be steamed, boiled, baked or grilled. I’ve had to play around with these to find how I like to cook them best. Boiling them whole is fast and easy in the beginning but can be messier to prep afterwards while they’re hot and soft. Plus, I’m always impatient and don’t want to wait around for them to cool off. My preferred method is to get them all prepped first and then bake them. That way they’re ready to eat as soon as I take them out of the oven.

To prepare, first have a lemon handy. Cut about an inch off the stem and top of the artichoke. Then cut 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, trying to get it between the folds, sprinkle with salt, pepper and freshly minced garlic. Bake on a cookie sheet for about 25 minutes at 425°. Mayonnaise mixed with a little balsamic vinegar is commonly used for a dip, or try using some olive oil or salad dressing mixed with mustard and balsamic vinegar. Play around with it. Your pantry is the limit!

RECIPE

Fresh Spring Rolls

If you’ve had this fancy Thai appetizer before, you may be surprised how easy they are to make at home. Try it out and see what you think!

Ingredients: (Put whatever veggies you’d like in these)

½ cucumber, halved and thinly sliced

1 carrot, Julienned

1 avocado, sliced

½ bell pepper, thinly sliced

2 green onions, diced

Lettuce, cut small

Cilantro, chopped(optional)

Rice paper, 8+ inch rounds

A protein (I like using grilled chicken but seafood is often used here)

Dipping sauce:

Mix 1 part crunchy peanut butter with 2 parts hoisin sauce, or store bought Asian dipping sauce.

Directions:

Preparation: 20-30 min

1. Cut up all the veggies and put in bowls or separate piles for easy access.

2. Fill a large salad bowl with hot water from the faucet. Place a single piece of rice paper under the water for a couple seconds. As soon as it becomes soft and pliable (about 5 seconds) remove from the bowl and place on a smooth plastic cutting board.

3. Arrange some of each ingredient on the rice paper in a row close to the center.

4. Roll rice paper by folding the shorter piece over first then wrapping the top and bottom down ends down. Finish by rolling the remainder from the middle out, keeping as tight as possible. Repeat