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How to Eat Your BOX! (Week of 7/8/18)

plums

Plums

Great in fruit salads, atop green salads (think Balsamic vinegar, goat cheese, walnuts, red onions) because they’re firm enough to hold up with a little tossing. Try them atop plain Greek or coconut yogurt with a drizzle of honey for breakfast. Plums are particularly delicious in fruit galettes as baking them brings out their sweet-tart flavor. If too firm to use, place in a closed paper bag at room temperature for one to two days. Once ripe, plums can be kept in a plastic bag in the refrigerator up to three days.

Sugar Snap Peas

The sweetness of these crunchy veggie lies in their shell. Unlike shelling peas, sugar snap peas are best enjoyed fresh, shell and all. Simply “snap” off the stem bit, and you’re good to go. Great just on their own, they also go well on top of salad, in with pasta, sautéed (lightly) with any Asian-inspired dish or casseroles. Use within 5 days for best flavor and freshness.

 

Featured Recipe: Summer Veggie Quinoa Bowls

This Healthy Veggie Quinoa Bowl has freshly-sautéed corn, peas and broccoli mixed with cooked quinoa over a bed of lettuce and a side of avocado! It is vegan and gluten free and perfect for a light healthy lunch. Two choices of dressings. Can be made ahead and eaten cold.

Ingredients:

2 cups uncooked quinoa

2 ears fresh sweet corn (kernels removed—stand cleaned ears on end on a cutting board and slice from the top down, beginning at the base of the ears towards cutting board with paring knife. Continue to cut off the all corn kernels)

0.5 lb. fresh sugar snap peas (rinsed)

2 cups of broccoli (rinsed, roughly chopped)

1-2 green onions, entire part, diced

DRESSING(s):

Version one:

3 tbsp olive oil

½ a squeezed lemon

½ a squeezed lime

1 tsp sea salt

1 tsp pepper

2 tsp onion powder

Version Two, Asian-inspired:

2 tsp olive oil

Low sodium tamari sauce to taste (or soy sauce)

½ a squeezed lemon over the top

Instructions:

Cook quinoa according to directions on your package. Once done cooking, use a strainer and rinse the rice.

Chop your broccoli, remove corn kernels from cob (or use frozen), halve peas, and dice onion then place in a sauté pan on medium heat (wait until the quinoa only has 15 minutes left before starting this step as you don’t want to overcook your veggies).

Once quinoa is done add it to the sauté pan with the veggies, stir together and add your sauce/seasoning of choice. Remove from heat.

Serve with a side of lettuce and avocado or radish slices for extra fiber and to make your meal more filling, healthfully. Serves 4-6 depending on if you serve as a side or main meal.

Recipe adapted from tworaspberries.com