Seven Easy Ways to Use Your Fresh City Box (Week of Dec.3)
CARROT CILANTRO PASTA
- Wash 4-6 carrots then steam or boil until tender, about 20 minutes. Using a food processor, blend carrots until smooth, then add 5 oz cream cheese or chevre, process until incorporated. Add 1 tbsp sesame oil.
- Cook pasta according to package directions, until al dente. Reserve 1 cup of pasta cooking water when you drain your pasta.
- Toss cooked pasta with the carrot sauce, adding a little pasta water to thin the sauce to the desired consistency. Garnish with ½ cup fresh cilantro and 3 tbsp sesame seeds.
QUICK-SAUTEE BOK CHOY
- Start with crushed garlic, ginger, and a teaspoon of canola oil.
- Sautee one minute, then add halved baby bok choy (add some mustard greens or thinly sliced radish or carrots from last week!).
- Stir rapidly, cooking only 3-5 minutes. Season with salt, pepper, and a drizzle of sesame oil.
HEALTHY OVEN FRIES
- Place baking sheet in 450°F (230°C) oven for 5 minutes or until hot.
- Meanwhile, cut three potatoes lengthwise into 12 wedges each; place in bowl and toss with ¾ tsp chili powder and ¾ tsp paprika. Sprinkle with 1 tbsp vegetable oil; toss.
- Bake in single layer on baking sheet for 15 minutes; turn and bake for 15 to 18 minutes or until crisp and golden brown. Sprinkle with salt to taste.
ROASTED BEETS WITH CILANTRO VINAIGRETTE
- Wash and dry beets. Rub beets with oil and sprinkle with coarse salt. Cover tightly with foil and roast 50-60 minutes, until beets are tender. Cool slightly, then peel, rubbing with a paper towel or clean rag. Cut beets in half.
- To make the cilantro vinaigrette, combine ½ cup of cilantro (chopped), 4 scallions or half a shallot (finely chopped), 2 tbsp lemon juice, ad 2 tbsp olive oil.
- Toss beets in the vinaigrette, then serve over baby greens, sprouts, spinach, or the grain of your choice.
WARM QUINOA, SHIITAKE, AND SPINACH SALAD
- Heat broiler, and set rack 4 inches from the heat. In a small bowl, whisk together ½ cup red wine vinegar, 3 tbsp olive oil, 1/2 tsp salt, ¼ tsp pepper.
- On a large rimmed baking sheet, toss the shiitake mushrooms with half the dressing (reserve the rest) and broil, tossing occasionally for 20-25 minutes. Meanwhile, cook ¾ cups quinoa according to package directions.
- Place half a bunch of spinach (washed and dried) in a large bowl. Add hot mushrooms, quinoa, and reserved dressing. Toss to combine and wilt spinach. Top with 4 ounces of crumbled feta and serve.
- Steam 3-4 beets, cool, then slice to ½ inch thick.
- Slice one quarter of an onion. Combine onion, ½ cup red wine vinegar, 2 tbsp sugar, 1 cinnamon stick, 4 peppercorns and 2 cloves in a large saucepan. Bring to a boil.
- Simmer for 5 minutes, and add beets. Transfer to a bowl to marinate for 30 minutes.
CRUMBLE STUFFED APPLES
- Cut out the core of two apples, leaving the apple whole (sort of like carving a pumpkin). Slice a little apple off the bottom, so that the apple sits flat.
- Make the crumble using your recipe of choice. Place apples in a baking dish and stuff the apple cavity with crumble.
- Bake for 45 minutes, until the apples are fork tender. Serve with vanilla yogurt for a healthy treat!
POTATO ONION SOUP
- Slice two leeks into thin inch slices. Sautee in butter or oil until translucent.
- Add 2 tablespoons of flour, stir to combine. Add three cups of potatoes, diced, and a sprig or two of thyme.
- Add enough water to cover potatoes, simmer until potatoes are soft. Puree or leave chunky. Garnish with milk, cream, sour cream, and fresh herbs.