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How to Eat Your BOX! (Week of 4/22/18)

Kale:

As a salad, kale keeps well in the fridge, so you can make ahead of time and not worry about it wilting. Kale can be a little tricky because it tends to be a bit tough and sometimes bitter (it gets bitter as it ages, so plan to eat within 5 days).

Tips for making a tasty kale salad: make sure to remove all large ribs and stems (They make a great addition to a stir-fry though!); Chop the leaves small; Sprinkle with salt to cut the bitterness; “Tenderize” the leaves by massaging them with your hands (only takes about half a minute); And lastly, massage in the olive oil or salad dressing. This turns the kale bright green and makes it so it’s evenly covered.

For the dressing, I like to use a combination of vinegar and olive oil. Once you have prepped your kale and worked in the dressing, add your toppings. Try with apple or pear slices. Cashews, almonds and dried cranberries also taste great with this combination!

Radicchio:

You can add to a mixed salad (see recipe below) or opt to savor them alone with the simplest of olive-oil dressings. Or, you can cook radicchio; the tonic bitterness is a good contrast to rich or fatty flavors. Radicchio is good braised, grilled, or in a soup. Store: keep radicchio in a tightly sealed bag in the refrigerator for up to one week.

 

Featured Recipe: Spring Pea, Asparagus, Kale & Quinoa Salad w/Kale Pesto

Finding asparagus and peas in your box of good is a sure sign that it is spring. “The pesto really takes it to the next level and this recipe makes about twice what you will need so feel free to enjoy the next day on your avo toast, breakfast salad w/ fried eggs or on pasta. Mmm all so good.” —caraskitchen.net

 

Ingredients:

FOR THE PESTO

4-6 leaves kale, de-stemmed, chopped

1/4 Cup walnuts or pine nuts

2 garlic cloves

1/4 Cup extra virgin olive oil, more for smoother pesto

1 medium lemon, juiced and zested

1/4 Cup cilantro, leaves and stems

Pinches salt & pepper, to taste

FOR THE SALAD

1 Cup (heaping) asparagus chopped in 1-inch pieces

3/4 Cups green peas, fresh or frozen

1/4 Cup mini bell peppers, thinly sliced on an angle

4 Cups salad greens (kale, red leaf lettuce, radicchio)

3 Cups cooked quinoa, rice, or pasta

1/4 Cup cilantro chopped (any fresh spring herb will work like basil or mint)

1 medium lemon, juiced and zested

2 Tablespoons extra virgin olive oil

1/2 Teaspoon red pepper flakes

1/2 avocado, cut in cubes

Chopped cilantro to garnish

Instructions:

Make the pesto: De-stem kale and put everything into a food processor. Pulse for about 30 seconds. scrap down the sides and continue to pulse 30 more seconds. Scrape down sides again and then turn on high until desired consistency is reached.

Bring a small pot of water to a boil. Create and ice bath with ice cubes and water, set aside.

Chop asparagus into 1-inch pieces, measure out 1 heaping cup full. Once water is boiling add in the peas and asparagus and blanch. Cook for 2-3 minutes, and once bright green transfer to ice bath using a slotted spoon.

In a large bowl combine your salad greens, lemon zest and juice, oil, quinoa, peppers, red pepper, salt and pepper to taste if desired and toss to evenly coat.

Add in asparagus, peas, avocado cubes and a couple big dollops of pesto. Divide amongst plates. This would be great with fried eggs, salmon or baked tofu.

 

Adapted from recipe by caraskitchen.net

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How to Eat Your BOX! (Week of 12/31/17)

Kiwi:

Kiwi is most commonly eaten as is by cutting in half and spooning out the inside, but it can also make a great addition to breakfast food, salad or dessert. It can be used in smoothies (try with bananas and avocado), as a topping for granola and yogurt or cereal, or as a decorative and delicious addition to pie or meringue. It makes a great addition to fruit salad or even a green salad if you’re feeling adventurous. And, kiwi makes for a refreshing drink when added to ice water with mint and/or a squeeze of lemon.

 

Radicchio, Treviso:

A favorite of Italians, whom it is believed their cultivation originated with, Treviso radicchio look a bit like purple romaine hearts. Italians almost never use radicchios in a mixed salad, but savor them alone with the simplest of olive-oil dressings. Often, they cook radicchio, turning to varieties like Treviso, that are milder in flavor, since the bitterness of radicchio intensifies with cooking. The tonic bitterness, however, is a good contrast to rich or fatty flavors. Radicchio is good braised, grilled, or in a soup. Store: keep radicchio in a tightly sealed bag in the refrigerator for up to one week.

 

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.

 

Featured Recipe: Roasted Treviso

Cook time: 20 minutes. Serves 2-4.

Ingredients:

 

1 head Treviso

1 to 2 teaspoons extra virgin olive oil or other cooking oil

Sea salt

1 to 2 teaspoons balsamic vinegar

Instructions:

  1. Preheat oven to 450 degrees.
  2. While the oven heats, trim the treviso: cut in half lengthwise. Rub or brush the entire treviso halves with oil. Spread across baking sheet, cut side up.
  3. Cook until the edges are wilted, about 12 minutes. Turn over, and roast until tender, another 8 minutes or so.
  4. Remove from oven, sprinkle the cooked cut-side with salt.
  5. Transfer to a serving platter and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.

Alternate toppings: parmesan cheese or crumbled blue cheese with or without the balsamic, or, drizzle of rice wine vinegar & hot chile oil, sprinkle with red chile flakes instead of the balsamic.

 

adapted from recipe by thespruce.com