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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

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How to Eat Your Box (Week of 5/20/18)

tomatoes roasted

Tomatoes:

Store tomatoes in a single layer at room temperature and away from direct light. Refrigerate only after cutting, as refrigeration makes tomatoes lose their flavor. Slicing tomatoes are great to eat raw, fried (quarter first), or broiled; they are great paired with a little olive oil and salt, herbs such as basil and cilantro, and fresh cheeses such as mozzarella and ricotta. And yes, you can totally freeze those extra tomatoes for fresh flavor all year (slice first). According to studies done at Cornell University, cooking tomatoes actually increases the lycopene content that can be absorbed in the body as well as the total antioxidant activity.
Sheet Pan Roasted Veggies: Try roasting slices of tomatoes along with the cauliflower, mini peppers, and garlic from this week’s box with a little olive oil, sea salt & pepper in a sheet pan at 375 for 35-40 minutes until your crisp veggies are al dente (roast cauliflower for 20 minutes before adding the rest of the veggies so they all finish at the same time).

Bok Choy:

This Asian vegetable is in a class all on its own. It has a delicate and almost foam-like texture but can be quite versatile. Try sautéing in a little olive oil and freshly minced garlic or follow the recipe below. I recently discovered that baby bok choy has a nice flavor without being cooked at all (not sure why I didn’t try it this sooner!) Plus, it has a wonderfully crunchy texture, which I love! So, if you’re not a fan of the squishier consistency of cooked bok choy, try tossing it into a salad with other salad veggies (try using diced apple and raisons in this one!). Then top with your favorite dressing (a ginger vinaigrette works great) or try making your own! You could simply mix olive oil and vinegar with a little mustard (my go to), or try something a little fancier by blending ½ cup of soy, hemp, or almond milk, ½ cup cashews or ¼ cup cashew butter, ¼ cup balsamic vinegar, and a teaspoon of Dijon mustard.

Cauliflower:

It’s incredible how versatile this vegetable can be. Soaking up and blending with whatever flavors surround it, cauliflower fits right in just about anywhere. But cauliflower doesn’t have to go with anything. It’s great all on its own! Simply break it up into small pieces, toss in some olive oil and garlic salt, spread on a baking sheet and bake at 400° for about 15-20 minutes until golden brown.

Cutting out grains? Try this cauliflower pizza crust.

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: Grilled Mongolian Chicken Lettuce Wraps

Light yet filling. A delicious, gluten-free meal for those busy weeknights! Makes 8 wraps.

Ingredients:

1 lb. Chicken Breasts

1 large Onion, cubed

0.5 lb. mini Bell Peppers, julienned

1 Baby Bok Choy, roughly cut (1.5-inch pieces or so)

½ cup Sugar Snap Peas cut into 1.5-inch strips

1 teaspoon minced fresh Garlic

½ teaspoon grated fresh Ginger

½ teaspoon Crushed Red Chili Flakes

Salt to taste

3 tablespoon Olive oil or Coconut oil for cooking

1 teaspoon Coconut butter

Mongolian or Barbeque sauce (optional)

Organic Tamarind Soy Sauce (optional)

Cooked Rice as a side, or Lettuce leaves

Instructions:

Wash and cut veggies. Wash chicken thoroughly under cold water, pat dry, cut into cubes.

Heat and grease a frying pan or wok. Cook chicken on the hot pan until fully cooked and browned. This will take ~10 minutes on medium heat. Remove from heat and allow it to cool.

Heat olive oil in a pan (can use the same pan), add ginger and garlic. Cook for 1-2 minutes. Add peas, bok choy, and onions and cook for a minute. Add bell peppers and cook until the veggies are al-dente (vegetables should be crisp tender) (NOTE: you may need to add more oil, or, try chicken broth if they look dry). Stir in the coconut butter and a dash of soy sauce or other favorite sauce if using. Mix together chicken and veggies. Add salt, chili flakes and mix it well.

Serving suggestions: enjoy over a bed of brown rice or white rice. Or, spoon the chicken filling into the center of lettuce leaves—serve immediately before the leaves start to wilt.

 

Recipe adapted from www.ruchiskitchen.com

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Fresh This Week Tips – May 5th, 2011

CAULIFLOWER

STORE: Store cauliflower for up to one week in your crisper covered by a plastic or paper bag.

PREP: Keep whole and chop off ¼ inch off the stem or cut the head into bite-sized florets.

USE: Steam, roast, bake or stir fry cauliflower. Be careful not to overcook!

MURCOTT TANGERINES

STORE: Quite perishable, Murcotts keep only a day or two at room temperature and up to one week refrigerated.

USE: Use Murcott tangerines as you would other varieties. Their sweetness pairs well with butter-based sauces and may be added to vinaigrette. Mix tangerine juice with grapefruit juice, sugar and water, then freeze into sorbet. Add tangerine sections to green salads with toasted pecans and goat cheese.

SUGAR SNAP PEAS

STORE:  Refrigerate in a tightly sealed plastic bag. They’ll last four or five days.

PREP: Many sugar snap varieties have a tough fibrous string that runs the length of the pea and should be removed before cooking. Fold back the stem and pull — the string will unzip quite easily. Check carefully; some varieties have strings on both sides (just repeat the stem operation from the opposite end). Cook sugar snaps very briefly to preserve their flavor and crunch.

USE:

Raw

•           The pod can be left whole and served with your favorite dip.

•           The peas can be removed from the pod. Puree the raw peas in a food processor or blender and fold the puree into your favorite dip.

•           Snap the whole pea pod into 1-inch pieces and add to salads—vegetable, macaroni, chicken, etc.

Cooked

•           Use instead of snow peas in oriental dishes.

•           In stews or soups, add whole or in pieces, 2 minutes before serving—just long enough to heat thoroughly.

•           Stir-fry as you would any vegetable.