Crispy Curried Cauliflower

1 head of Cauliflower or Romanesco

1 1/2 TB Coconut Oil or Ghee, melted

1/2 Dried Arbol Chile

Fine Sea Salt, to taste

Curry Powder

Serve with Lime Wedges

Position oven rack in the center of the oven and preheat to 450 F.  Line a sheet pan with parchment paper.  Trim off the base of the cauliflower, then cut into 2” florets and the core into 2” pieces.  Transfer the florets, core pieces and leave to one or more large bowls and toss with the coconut oil to coat evenly.  Add the Chile and a pinch of salt.  Put the cauliflower onto the baking sheet spacing about 1/2” apart.  Roast for about 35 minutes.  Remove from the oven, sprinkle with about 1 TB Curry powder, stir and toss to coat.  Return to the oven and continue to roast until the cauliflower is a deep golden brown and slightly crispy at the edges, 5 to 7 minutes longer.  Remove from the oven, discard the chile and squeeze lime juice over the pan. Serve.

Beef Meatballs with Lemon and Celeriac

14 oz Ground Beef

1 medium Onion, finely chopped about 1 cup

3 cups fresh White Breadcrumbs

1 cup Parsley, chopped, plus extra to garnish

1 large Egg, beaten

3/4 tsp ground Allspice

Salt and Black Pepper

2 TB Olive Oil

1 Celeriac, peeled, quartered and each quarter cut crosswise into 1/2” slices

3 cloves Garlic, crushed

1/2 tsp ground Turmeric

1 1/2 tsp Fennel Seeds, lightly crushed

1 tsp Sweet Smoked Paprika

2 cups Chicken Stock

3 1/2 TB Lemon Juice

Put the beef, onion, breadcrumbs, parsley, egg, allspice, 1/2 tsp salt, and some black pepper into a large bowl.  Using your hands, mix well, then form into about 20 balls.  Each ball should weight ab out 1 1/2 oz.  Put the oil into a large sauce pan with a lid and place over his heat.  Add the meatballs and sear for 5 minutes, turning so that all sides are golden brown.  Transfer the meatballs to a separate plate and add the celery root, garlic, turmeric, fennel, and paprika to the pan.  Cook overweigh heat, stirring, for 2 minutes, until the garlic has taken on a bit of color and the spices smell aromatic.  Return the meatballs to the pan and add the stock, lemon juice, 1/2 tsp salt and some black pepper.  Bring to a boil, then simmer gently over medium-low heat, covered, for 30 minutes.  Remove the lid and leave to bubble away for about 10 minutes, for the sauce to thicken up.  Remove the pan from the heat and allow it to sit for 5 or 10 minutes.  Serve, along with a final sprinkle of parsley.

This Week's Box- January 27th - February 2nd

1. IN THE BOX:

* = Items in Box for 2

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Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

Cauliflower- Will last a while in a closed container in the fridge but some say cauliflower has the best flavor the day it's brought home. 

Chard- Remove any bands, twist ties, etc. Most greens must be kept in an air‐tight container with a damp cloth to keep them from drying out. Kale, collard greens, and chard do well in a cup of water on the counter or fridge. Keeps 2-3 days.

Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 

Grapefruit- Grapefruits can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

Lemons- This versatile fruit adds a great touch to winter greens and salads. It will store longer, several weeks, if wrapped and placed in crisper of the fridge, but if you are going to use it within a few days it can be stored on the counter.

Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

Turnips- Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

This Week's Box: January 21st- January 27th 2019

1. IN THE BOX:

* = Items in Box for 2

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Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs! 

Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

Dill or Cilantro- Keeps well in your fridge. Should last up to 7 days. If you have cilantro, Do not wash the herb until you are ready to use it since excess moisture will turn the leaves to green slime during storage.

Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

Navel Oranges They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

Pomelo- Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

Rosemary- To keep green: wrap in a damp paper towel and store in a plastic bag in the fridge. Lasts one week or more. To dry, leave bound around the stems and hang - lasts 2 weeks to a month.

Watermelon Radish- Place them in an open container in the fridge with a wet towel placed on top. Lasts up to one week.

2. THIS WEEK'S RECIPES

Pomelo Couscous

Citrus Rosemary Chicken

Glazed Shiitakes With Bok Choy

Greek Yogurt Ranch Dressing

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping List for Pomelo Couscous:

2 tsp Butter or Olive Oil

1/2 cup instant Couscous

1/2 cup Vegetable Oil

1/4 tsp Ginger

2 TB Mint

Shopping List for Citrus Rosemary Chicken:

2 TB Onion

2 tsp Marjoram

3 Garlic cloves

1 Roasting Chicken (6 to 7 pounds)

1 medium Onion

2 TB Olive Oil

Shopping List for Glazed Shiitakes With Bok Choy:

3 TB good Vegetable oil

3 small dry Red Chinese hot peppers

1 lb Shiitake Mushrooms (about 4 dozen)

4 Garlic cloves

1 TB grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions

1 TB  Toasted Sesame Seeds for garnish (optional)

Shopping List for Greek Yogurt Ranch Dressing:

6 oz  Greek Yogurt 

2 TB  Mayonnaise 

1/2 cup Cultured Buttermilk 

1/2 TB Champagne or White Wine Vinegar 

1/4 tsp fresh Garlic

___

Pomelo

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So, what is that gigantic grapefruit looking thing anyway? Pomelo or Citrus Maxima is not a hybrid, but rather one of the original citrus species. It comes from Southeast Asia. Even though it looks like a giant grapefruit it doesn’t have that bitter flavor. Grapefruit, actually, is a cross between pomelo and sweet orange. The Pomelo takes a bit of work to peel, but so worth it. By Googling Pomelos, you’ll find plenty of videos on how to peel and eat it. 

Start by cutting 1/2” off the top to create a flat side.  Score 6 times from top to bottom, about 1/2” deep to get through the thick pith. The pith is edible, but not palatable unless cooked.  Using your fingers, pull off sections of rind, starting where the scores intersect. When finished, slice the fruit in half. Separate the segments, and using a knife, remove the membrane. Enjoy it as part of a salad or simply as it is.


Citrus Rosemary Chicken

Recipe from A Taste Of Home 

Serves 6 | Prep Time 30 minutes; Bake Time approx. 2 1/2 hours

2 TB grated Onion

1 TB minced fresh Rosemary

2 tsp minced fresh Marjoram

3 Garlic cloves, minced

1 tsp grated Pomelo Zest (Original recipe calls for Grapefruit, but you can sub for Pomelo zest or the pith)

1/2 tsp Salt, divided

1/2 tsp Black Pepper, divided

1 Roasting Chicken (6 to 7 pounds)

1 medium Onion, cut into wedges

3 fresh Rosemary Sprigs

3 fresh Marjoram Sprigs

2 TB Olive Oil

In a small bowl, combine the first five ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Place chicken on a rack in a shallow roasting pan. Sprinkle remaining salt and pepper inside cavity; fill with sliced onions.  With fingers, carefully loosen the skin from both sides of chicken breast. Place rosemary and marjoram sprigs under the skin. Brush chicken with oil; rub with reserved herb mixture. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180°. Let stand for 10-15 minutes. Discard herb sprigs and contents of cavity before slicing.


Greek Yogurt Ranch Dressing

Recipe from Cooking Light

Serves 2 to 4 | Takes approx. 5 minutes

Having a delicious homemade dressing/dip in the fridge means you have insta-snack. Roasted Romanesco dipped in this dressing would be delicious.  OR dip some of the Watermelon Daikon for a fresh veg dip snack combo. 

6 oz  Greek Yogurt 

2 TB  Mayonnaise 

1/2 cup Culturred Buttermilk 

1/2 TB Champagne or White Wine Vinegar 

1/4 tsp grated fresh Garlic, I use the microplane for this

1 TB chopped fresh Dill or Cilantro

1/8 tsp Kosher salt

1/8 tsp freshly ground Black Pepper

Mix all the ingredients together and that’s that!


Glazed Shiitakes With Bok Choy

Recipe by David Tanis from NYT Cooking 

Serves 6 to 8 | Takes approx. 30 minutes

1 bunch Bok Choy

3 TB good Vegetable oil

3 small dry Red Chinese hot peppers

1 lb Shiitake Mushrooms (about 4 dozen), stems removed

Salt and pepper

4 Garlic cloves, minced

1 TB grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions, sliced diagonally, for garnish

1 TB  Toasted Sesame Seeds for garnish (optional)

Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.  Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.  Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.


Pomelo Couscous

Recipe by Emily Han 

Serves 2 to 4 | Takes approx. 15 minutes

3/4 cup Water

2 tsp Butter or Olive Oil

Salt

1/2 cup instant Couscous

1/2 cup Vegetable Oil

2 large Shallots, thinly sliced and separated into rings (about 1/2 cup) I would use the Leeks from the box

1 (1 1/2-pound) Pomelo, peeled and separated into chunks

1/4 tsp finely grated Ginger

2 TB chiffonade of Mint

Bring water to boil in a saucepan. Add 1 teaspoon olive oil or butter, a dash of salt, and couscous. Cover, remove from heat, and let stand for at least 5 minutes. Fluff the grains with a fork and cool completely. Heat vegetable oil in a small heavy pot over medium heat until a thermometer registers 325°F. Add shallots and fry, stirring constantly, until golden brown. Remove with a slotted spoon, drain on towels, and cool completely.  In a large bowl, combine couscous, 1 teaspoon macadamia oil, a dash of salt, and ginger using a fork or your hands. Add pomelo segments, half of the fried shallots, and mint and gently toss to combine.  Garnish with the remaining fried shallots and serve.

This Week's Box: January 13th- January 19th 2019

1. IN THE BOX:

* = Items in Box for 2

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Bok Choy- This crunchy and tasty bok choy is amazing sautéed and adds a little something special to a soup or stir-fry. Store in a plastic bag in fridge up to one week. Don’t forget to use the ribs! 

Broccoli- Place in a breathable container or wrap in a damp towel before placing in the fridge. Lasts 1-2 weeks.

*Cabbage- Wrap cabbage in plastic wrap and keep it chilled in the refrigerator. An alternative to plastic would be placing it in a tightly-locking container that limits air flow. Properly stored, cabbage should last about a week. 

*Celery- Store in your crisper. Lasts about one week

Daikon or Watermelon Radish- Cut the top off the Daikon to help keep moisture in the roots, store the Daikon in a closed container in the fridge and they should last for up to two weeks if not more. A wet paper towel can also be placed in the container to help maintain humidity and keep the roots from wilting.

*Fennel- If used within a couple days, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days, place in the fridge in a closed container with a little water. 

Leeks- These large alliums are rather mild in flavor and simply melt to perfection when sautéed. Use in soups, stir-fries, or in place of onions in other dishes for a delicious and more subtle flavor. Save the dark green tops for making vegetable stock! Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).  Will last at least a week.

*Lettuce- Keep damp in an airtight container in the fridge. Keeps for one week.

Navel Oranges They will keep a day or two at room temperature and up to a week in the crisper drawer of the refrigerator. 

*Pomelo- Pomelos are the largest citrus fruit. Pomelos can be stored at room temperature for a couple of weeks or refrigerated for up to several weeks. Keep away from direct sunlight and heat.

*Red Russian Kale- Wash and dry well. Wrap with a damp paper towel and store in a glass container in the fridge. Lasts up to 5 days.

* Romanesco- Will last up to one week in a closed container in the fridge, but has better flavor if consumed earlier. Cut florets away from the core and soak in warm soapy water or salt water for 10 minutes to wash away any aphids. Florets can also be lightly boiled in salt water for a couple of minutes for this purpose. Rinse before preparing.

2. THIS WEEK'S RECIPES

Spiced Lentils & Rice
Cold Noodles With Chile Oil and Citrusy Cabbage

3. SHOPPING LIST FOR ALL RECIPES (ASSUMES YOU HAVE SALT, PEPPER, AND WATER):

Shopping items for Spiced Lentils & Rice

3 oz Split Red Lentils

2 heaped TB  Balti Curry Paste

1 cup Brown Basmati Rice

1/2 TB Olive Oil

Shopping items for Cold Noodles With Chile Oil and Citrusy Cabbage

½ cup Canola or Grapeseed oil

1 tablespoon Red-Pepper Flakes

3 Garlic cloves, very finely chopped

1 tablespoon Sichuan Peppercorns (optional)

1 Star Anise (optional)

1 pound Udon, Soba or Rice Noodles

2 tablespoons Rice Wine Vinegar, or fresh Lemon or Lime juice

¼ cup + 3 TB fresh Lemon and-or Lime juice

1 tablespoon finely grated Lemon and-or Lime zest

¼ cup + 3 TB Olive Oil

⅓ cup Tahini

1 tablespoon Sesame Oil

1 cup Parsley and-or Cilantro, tender leaves and stems, very finely chopped

1 bunch Scallions, very thinly sliced

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