Tag: daikon

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How to Eat Your BOX! (Week of 5/6/18)

Daikon Radish-Purple:

Their crunchiness makes them especially good for pickling (think kimchi), but they are equally good cut up into matchsticks and served alongside carrots and broccoli to brighten up that veggie platter. Try it: thin slices atop your next homemade avocado toast.

 

Bunch Spinach:

The first thing I do when I bring spinach home is to wash it and lay it out on the counter to dry (or dry in a salad spinner). Don’t put it away sopping wet. This way it will last longer and be ready to use when needed. Another great way to keep spinach longer is to freeze it. If I’m not going to use it fresh, say in a salad, then frozen spinach can be used just as well in cooking or in a smoothie. I love having spinach in my freezer because I know I don’t have to worry about it and it’s always available when needed. When storing in the freezer make sure to wash it first and let dry. Also, cut off any roots and stems you wouldn’t eat and put in an air tight container vs. a bag. This will keep it from getting freezer burned and is also easier to grab and put away.

 

Peaches:

Ripen peaches in a paper bag at room temperature for 2 to 3 days. Unripe peaches can be stored at room temperature up to 5 days. Refrigerate ripe peaches in a sealed container up to one week. (Be sure that they are ripened first, as they will not ripen in the refrigerator.)

 

Featured Recipe: Daikon Radish Salad

Refreshing, crunchy, and slightly tangy, this Asian-inspired recipe is good and simple!

Serves 4

Ingredients:

 

1 Tbsp tamari or light soy sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

1 tsp honey or sugar

1 Tbsp black sesame seeds

1 Daikon

1 carrot

 

Instructions:

In a bowl, mix soy sauce, vinegar, sesame oil, honey and sesame seeds.

Peel and cut Daikon and carrot into very thin into match sticks.

Mix your veggies well with dressing. Enjoy!

Recipe adapted from www.foodfidelity.com

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How To Eat Your BOX! (Week of 4/2/17)

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 since the weather is finally starting to warm up, kiwi makes for a refreshing drink when added to ice water with mint and/or a squeeze of lemon.

Mushrooms:

Did you know that there are over 10,000 species of mushroom in North America alone? Or, that mushrooms are more closely related to human DNA than plant DNA, and a single Portabella can contain more potassium than a banana? You can also boil wild mushrooms to make dye for clothing. They’re simply amazing! Mushrooms can be sliced up and added to salad or cooked in a skillet with some onion and garlic as a yummy sautéed topping for a breakfast, lunch or dinner plate. So, get out there and eat some fungus already!

Daikon:

Daikon is a white root vegetable often seen in Japanese and Chinese cuisine that resembles a carrot. However, unlike a carrot’s sweetness, daikon is spicy and tart, similar to a radish. Its pungent and sharp flavor can be enjoyed raw, pickled, or cooked. The white pigment in daikon is called anthoxanthin, which is an antioxidant that may lower cholesterol and blood pressure. In Asian cuisine, daikon is often eaten alongside meaty dishes, and is said to aid in digestion and breakdown of oil, fatty animal protein, and dairy. It can be eaten raw like you would a radish, sliced or grated into a salad, or baked, sautéed or grilled like any other root vegetable. Cooked daikon has a similar texture and flavor to turnips.

Featured Recipe: Roasted Daikon Radish, Carrots and Peppers

Ingredients:

daikon radishes (1-3 daikons), scrubbed and sliced into ¼-inch rounds

2-3 carrots, peeled and cut into ¼-inch rounds

1 red bell pepper, thinly sliced

½ onion, thinly sliced

2 tbsp extra virgin olive oil

Salt and pepper, to taste

1/8 cup balsamic vinegar

Directions:

1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, onion and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.

2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.

3. Enjoy!

Recipe adapted from sarahscucinabella.com