How to Eat Your BOX! (Week of 7/23/17)

Bunch Carrots:

It’s important to store your bunch carrots properly to prolong their freshness. To do so, twist the green tops off when you first get your box, otherwise the greens will keep drawing up moisture and nutrients from their “root” and you’ll get a rubbery dried out carrot. Carrots are one of the easiest veggies to incorporate into a busy lifestyle. They are quick and easy to prep for snacking – just remove the tops, wash and store in the fridge – really, no peeling necessary! One thing that consumers should be aware of is the importance of buying organic carrots. Conventionally grown carrots are often a concentrated source of heavy metals, nitrates and pesticides. Eating carrots is a healthy alternative to junk food, and just one carrot can boost your willpower that is in resistance to those processed foods.

Baby 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.


How to Make an Amazing Green Salad

We’ve all had one of those amazing salads, that was so good we just had to keep shoving forkfuls into our mouths. What makes these salads so delicious? It’s the added proteins and blend of different flavors that made each of them special and tasty in their own way.

WHAT MAKES A SALAD GOOD?

  • Lots of different textures- soft, Crunchy, smooth, chewy, crisp
  • Dressing mixed well throughout
  • Fresh, tasty salad base (lettuce, Spinach, herb mix, etc.)
  • Blend of tastes- sweet, salty, savory, sour, bitter

TRY FOR A MIX OF THESE 5 BASIC ELEMENTS:

  1. Base of greens
  2. One or more other vegetables (crunchy, colorful, variety of sizes and textures)
  3. Something sweet
  4. A type of protein
  5. Dressing (either complex or simple)

Sample Salad #1

Supergreens mix (available at klesickfarms.com), cooked diced chicken (leftover from another meal), red peppers, red onions, cucumbers, feta cheese, candied or toasted walnuts, homemade balsamic vinaigrette.

Sample Salad #2

Torn leaf or romaine lettuce, black beans and chicken (which you can quickly warm up with some taco-type spices), shredded Monterey jack cheese, diced avocado, diced tomatoes, crumbled tortilla chips, red peppers, a few parsley leaves, homemade ranch dressing.

Adapted fromkeeperofthehome.org