How to Eat Your BOX! (Week of 7/16/17)

Fortune 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 green 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.

How to Store: Once ripe, plums can be kept in a plastic bag in the refrigerator up to three days.

Rainbow Chard:

Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender. When you get your box, give your chard a quick rinse in cold water, spin dry, and store in a Ziploc bag to use in smoothies, salads, stir fry’s, and as a wrap for tacos. Unless you’re using the chard as a wrap, you can take your meal prep a step further and tear the leaves into fork-friendly pieces to speed up your meal prep all week long.

Cucumber:

Now we’ve probably all had cucumber salad at some point but I still tend to forget that it makes a great main ingredient for salad, not just as a topping. Try marinating thinly sliced cucumber, onion, bell pepper, crushed garlic cloves in a one to one mixture water and white (or cider) vinegar and a tablespoon of sugar. Cover and let sit in refrigerator for a couple hours. If you leave it overnight the flavors come out even more! Drain and enjoy. Try adding a garnish of freshly chopped parsley or dill.



Grilled Plums with Burrata and Balsamic Basil Vinaigrette

A simple and quick summer fruit salad, featuring grilled plums atop creamy burrata, paired with fresh lettuce and a balsamic basil vinaigrette.

Ingredients

For Dressing: For Salad:

1/8 cup olive oil

1 tablespoon minced basil

2 teaspoons balsamic vinegar

1 pinch kosher salt

1 pinch black pepper

4 ripe plums, halved and pitted

2 tablespoons olive oil

8 ounces burrata (try to get two balls of burrata)

4 leaves romaine, sliced into ribbons

4 leaves fresh basil

A pinch of kosher salt

Directions:

For Dressing:

In a small bowl, whisk together ingredients for the balsamic dressing until emulsified. Set aside.

For Salad:

  1. Heat grill to high heat. Brush flesh side of plums with olive oil and grill, flesh side down, until the plums develop brown charred markings. This should take about 5-8 minutes, but will depend on your grill and how hot it is. You could also use a grill pan, or the grill side of a panini press (my favorite way to make this salad!). When plums are grilled, set aside and allow to cool for about 10 minutes.
  2. Cut the burrata balls into quarters and divide evenly between two plates. When plums have cooled, divide them evenly on the plates. Top each plate with a handful of the sliced romaine and 2 leaves of fresh basil. Drizzle each plate with the balsamic basil dressing and a small pinch of kosher salt. Adapted from thecharmingdetroiter.com