Tag: box of good good

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How to Eat Your BOX! (Week of 10/15/17)

Asian Pears:

Crunchy, juicy, and sweet. Try adding pears to a salad this week! Cut into wedges or cubes they would make a great addition to this week’s salad. For dressing, try mixing a tablespoon of balsamic vinegar with a little bit of Dijon mustard and about an eighth cup of maple syrup. Mix together with a wire whisk and beat in an eighth cup of olive or avocado oil. I would probably double the recipe if serving more than 3 people. Can also be topped with gorgonzola, feta, or goat cheese and pecans (or walnuts).

Parsnips:

Parsnips have an almost peppery sweet flavor to them that comes out nicely when roasted. They make a great addition/alternative to the more traditional baked or sautéed root vegetable.

Try these diced into bite size chunks or julienned, drizzled with olive oil and tossed in a bowl with a little salt and cayenne (or other spices). Bake on bottom rack at 450° for 20-30 minutes, stirring occasionally, until edges are browned and crispy.

 

 

Featured Recipe: Roasted Potatoes, Carrots, Parsnips, and Broccoli

Prep time: 20, Cook time: 40, Ready in 60 minutes. Serves 6.

Ingredients:

 

1/3 cup extra-virgin olive oil

3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles

1 1/2 cups Broccoli cut into 1 1/2-inch thick pieces

4 cups potatoes (about 1 pound), cut into 1 1/2-inch thick slices

3 medium parsnips (about 1 pound), cut into 1 1/2-inch thick slices

1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon sea salt

1 teaspoon freshly ground black pepper

 

Instructions:

  1. Preheat oven to 400 degrees F.

 

  1. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

 

  1. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

 

Recipe adapted from: giadzy.com

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How to Eat Your BOX! (Week of 10/8/17)

Jonagold Apples:

Fun fact: The name Jonagold combines the apples two parents: Jonathan and Golden Delicious. Both Jonagold and King David apples are fantastic baking apples, with that classic old-fashioned “apple flavor.” Apples are one of those quintessential healthy eating choices! You can dice them up and throw them into your hot cereal with some cinnamon for a fresh take on breakfast, toss them in smoothies, slice them atop green salads to sweeten them up and add texture, dip them in nut butter or yogurt for a snack, roast with savory fall veggies, bake with a topping of your favorite granola – so many ways to enjoy them! And perhaps the best part? Antioxidants and phytochemicals in apples have been linked to help prevent a number of chronic diseases, including: Alzheimer’s, lung cancer, heart disease, breast cancer, diabetes and more. Store unwashed apples in the coldest part of your refrigerator. Be sure to store separately from strong-smelling veggies like onions or garlic, as apples will take on their strong flavors.

 

Green Cabbage:

Cabbage is a handy thing to have around. Don’t let it be that vegetable that sits in the bottom of your refrigerator drawer for months on end (Although it will keep nearly that long!). There are endless opportunities to use it up. I’m constantly pulling mine out and adding it to just about anything. I like to make cabbage shavings by first cutting the cabbage in half, then simply shaving off pieces from along the edges. Also, if you’re like me and rarely use a whole cabbage in one sitting, keep the cut edges from drying out by rinsing and storing in a sealed plastic bag.

 

Peru Purple Potatoes:

These little taters are the perfect size for making smashed potatoes. Google smashed potatoes or a basic recipe. Martha Stewart has a good one. Potatoes have gotten a lot of flak from the health community but when eaten in moderation (and without the host of other unhealthy ingredients they often come with), potatoes are actually good for you! They are rich in potassium and vitamin C. True, they are high in starch, but nothing that your body can’t easily process when eaten in healthy portion sizes along with a meal.

Braised Cabbage, Carrots, and Onions
Ready in 30 minutes. Serves 4

Ingredients:

1/2 cabbage (chopped or shredded coarsely)
2 carrots, grated
2 onions, chopped
1/4 cup butter or ghee
1/2 cup parsley
1 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth

Instructions:

  1. Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter. 2. Stir in salt, pepper and broth.
    3. Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in color. 4. If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute. 5. Stir often while liquid evaporates.

 

Recipe from: geniuskitchen.com