Seven Easy Ways to Use Your Fresh City Box (Week of Oct. 29)
Potato Leek Soup
- Slice four leeks into ¼ 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.
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!
Beet Salad with Sundried Tomatoes
- Quick-steam the beets for 15-20 minutes, until tender. Cool slightly and peel.
- Julienne the beets, toss with thyme, olive oil, and lemon juice. Slice up a few sundried tomatoes and add to the beets.
- Toss in feta cheese, season with pepper, and serve!
Fancy Dino Kale Chips
- Black kale makes beautiful kale chips because of its texture and shape. Rinse kale, but leave them whole – no ripping!
- Toss or brush each leaf with olive oil and sprinkle with salt and pepper (thyme, rosemary, chili flakes, or sesame seeds too).
- Bake at 350 for 20-30 minutes. Cool, then serve them standing upright in a glass or jar.
Mixed Greens with Roasted Tomatoes
- Wash, then toss tomatoes in olive oil, salt, and pepper. Roast at 400 for 15 minutes, until they begin to burst.
- Remove from oven an immediately mix in one clove of garlic, crushed. Toss well.
- Pour warm tomatoes over your mixed greens (or spinach), add a splash of vinegar or lemon juice, toss, and serve.
- Boil 4 cups of water with two small potatoes, cubed. Steam one beet, set aside to cool, then grate.
- In a pan, sautee onions and shredded carrots then add to the broth. Add the onions, carrots, shredded beets, and one small can of tomato paste to the broth.
- Add ½ cabbage, shredded. Then season with salt and pepper and simmer for 20 minutes. Serve with a dollop of sour cream.
Spinach & Goat Cheese Filled Mushroom Caps
- In a skillet, sautee 1 clove of garlic, crushed, with half a bunch of spinach, washed well. Cook until spinach is wilted through. Set aside to cool.
- Mix cooled spinach with ½ cup of goat cheese, a pinch of salt, and pepper.
- Wash mushrooms and remove stems. Stuff them with the spinach and goat cheese mixture, then bake for 20 minutes at 350.