Cooking Tips (September 29th - October 4th)
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We expect the following Vegetables in our All Veg Double Boxes
Spaghetti Squash / Stateline Produce, IA
Paleo Burrito Bowl: Halve the squash and remove the seeds, roast in an inch of water at 350 F until the flesh has softened. Combine cubed avocado, lime juice, crushed garlic, quartered grape tomatoes, and fresh cilantro and let marinate in the refrigerator. Cook ground beef or mushrooms with chili powder and cumin then set aside. Add a sprinkle of nutritional yeast (or cheese) to the halved squash and salt then mix together with the squash flesh inside the squash skin. Top with the meat/mushrooms and then the vegetables. Garnish with salsa fresca, sour cream, hot sauce or your favorite Mexican toppings!
Candy Onions / Stateline Produce, IA
Apple, Turkey & Caramelized Onion Sandwich: Start by slicing the onions thinly and sautéing in a pan of oil on medium low for 30 minutes, or until golden brown and sweet. Toast 2 thick slices of bread and slather with stone ground mustard, then top with a sliced roasted turkey breast, the caramelized onions and a layer of thin apple slices. Top with the other slice of bread and enjoy for a lunchtime treat!
Baby Bok Choi / Harmony Valley Viroqua, WI
Garlic Bok Choi Soup: Slice the white stems of the bok choi into ¼ inch strips and set aside, then chop the green leaves into ½ inch pieces and set aside. Saute white pieces in olive oil for a couple minutes, then add the green pieces and 4 thinly sliced garlic cloves, stirring occasionally. Add 2 cups vegetable broth and turmeric and bring to a simmer. Remove from heat and garnish with lemon juice and sea salt (to taste). Serve for a nourishing and cleansing cold weather meal.
Baby White Turnips / Harmony Valley Valley Viroqua, WI
Roasted Baby Turnips with Spicy Mustard: Trim the tops from the turnips and cut in half. Roast in the oven at 400 F until brown and tender. Serve with a dressing of spicy brown mustard, apple cider vinegar, olive oil and maple syrup.
Leeks / Springdale Farm Plymouth, WI
Squash & Leek Shakshuka: Saute sliced leeks and garlic in olive oil until soft. Add the spinach and cook until just wilted. After roasting the squash in the oven, carve out the flesh from the skin and add to the pan along with a little vegetable stock. Combine well, seasoning with salt and pepper. Finally, make wells in the squash mixture and crack eggs in each one. Let eggs set by continuing to cook covered. Serve with a sprinkle of fresh parsley.
Orange Frying Peppers / Harmony Valley Valley Viroqua, WI
Polenta with Peppers: Prepare polenta, stirring frequently and season with olive oil, salt, pepper, basil, oregano, and finely chopped sundried tomato. When polenta is very thick, remove from heat and spread evenly in a casserole dish. Set the dish in the fridge or freezer and remove once the polenta has solidified and is set. Slice the polenta into large squares and cook with a little oil on high heat on each side until crispy and golden on each side. Slice frying peppers thinly and cook in the same pan on high with freshly ground pepper and capers. Serve polenta topped with marinara and peppers.
Cabbage / Stateline Produce, IA
Loaded Sweet Potatoes: Make a slaw from chopped cabbage, sliced apples, and grated carrots. Dress with vinegar, maple syrup, and Dijon mustard. Cover and refrigerate. Slice sweet potatoes into wedges and season with a little olive oil, paprika and salt, then bake at 425 F for 25 minutes or until crispy. Top the fries with your favorite BBQ sauce, sliced avocado, scallions and slaw for a zesty and refreshing take on sweet potato fries!
Spinach / Springdale Farm Plymouth, WI / 1 bag
Portabella Spinach Melts: Marinate portabellas in balsamic vinegar, soy sauce, olive oil, rosemary, garlic and salt and pepper in the refrigerator for 30 minutes to 2 hours. Briefly saute halved grape tomatoes and spinach in a pan with oil until just softened. Roast the mushrooms caps in the oven at 450 F for 5 minutes, then fill with tomatoes and spinach. Top with cheese and cook another 5-8 minutes until cheese is melted and bubbly. Serve with a drizzle of balsamic and freshly ground pepper.
Roma Tomatoes / Springdale Farm Plymouth, WI / 1/2-1 lb
Roasted Tomato Sauce: Roast tomatoes on the grill until skins blacken, remove from the grill and peel off the skins. Saute onions and garlic with olive oil until softened and then transfer to a slow cooker or crockpot. Add the peeled tomatoes, chopped fresh basil, pepper, sugar and salt and puree with an immersion blender. Add in bay leaves and cook on low for 4-6 hours. Store in a jar or in the freezer for your next pasta dish!
Romanesco Broccoli / Harmony Valley Viroqua, WI / 1 each
Cauliflower Puree with Romanesco & Shiitake: Chop the cauliflower, romanesco and onions and trim the stems from the shiitakes. Steam cauliflower, some onion, minced garlic in a little water and olive oil, covered until tender. Separately, combine romanesco, shiitakes, onion, garlic, olive oil and water in a pan, cover and steam for another 6 minutes. Puree the cauliflower mixture in a blender with almond or cow milk until creamy. Top the warm bowl with the steamed romanesco and shiitake. Drizzle with olive oil, sea salt and pepper and enjoy!
Shiitake Mushrooms / River Valley Burlington, WI / 1 bag
Miso Soup: Start by slicing shiitake mushrooms thinly along with cubed tofu, and sliced scallions. Boil a vegetable broth and add mushrooms, tofu and scallions. When vegetables and tofu are tender, add miso paste and wakame seaweed. Keep heat low, and simmer (do not boil) for a couple minutes until flavors are infused. Serve warm as an appetizer or side dish.
