Archive for the ‘Raw’ Category

Autumn Fennel Slaw

Friday, October 24th, 2014

This week we received fennel, red pears and apples in our baskets. I decided to try a more autumnal version of fresh fennel slaw by making an apple cider vinaigrette to dress it. It came together rather quickly and only needed to rest for 30 minutes for the flavors to meld. I would imagine this would be a wonderful side dish to roasted pork loin, pork chop or to top a pulled pork sandwich.

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“Lick the Blender Clean” Hatch Chile Dressing

Friday, October 24th, 2014

I keep a huge bowl of salad in my fridge at all times. I love to be able to serve my family a fresh and delicious salad with our dinners. Unfortunately the big kid (read: my significant other) isn’t an eager salad eater so I always keep a dressing on hand that will appease him. I just knew that if I could concoct a tasty hatch chile dressing, I would have a willing salad eater this week.
My 5 year old daughter and I put this together (she operated the blender and poured in the measured ingredients). Once it was done, she couldn’t get enough of it! After I poured the dressing into my snazzy dressing bottle, she licked the dressing out of the blender and I hope you will too (don’t worry, we won’t judge).


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Summer Asian Slaw

Thursday, July 17th, 2014

Summer Asian Slaw

The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? (more…)

Pear-Lime Water Infusion

Monday, October 21st, 2013

Infusing fruit flavors into water is one trick I use it make water just a little more fun. Our bodies need to replenish water that is lost due to perspiration, through regular trips to the bathroom, and even through breathing. Dehydration, even mild, can be the cause for fatigue, dry skin, headaches, The amount of water differs for each person but following the simple, 8-8 rule… Eight glasses of eight ounce fluids is a great idea.
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Using The Entire Juice Pack

Sunday, August 25th, 2013

The Juice pack was introduced in January to  provide those participants that wanted to do a juice fast an easy and affordable option; for many it was a chance to add some extra fruits and veggies to their dinner table.  I tried juicing and actually liked some of the concoctions that I came up with, but I tend to use it to add some extra produce to the table.  I decided to try some “Retro” dishes and a couple you might not have thought of…ready?  Here we go!

Juice pack: celery, kale, pineapple, parsley, apples, carrots, ginger, beet with greens, lemons and limes

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Benefits of Raw Food

Sunday, April 21st, 2013

Picture by Peggy Greb, U.S. Department of Agriculture

How many times have you picked up your basket and immediately thought “What should I cook with all of this?”.  Eating it raw is often a secondary thought.  We eat a lot of raw produce in my house as snacks but sometimes even I miss the easiest way to handle them to reap many benefits:

  • Nutritious - Not surprisingly, consuming raw foods have many health benefits – like contributing to low cholesterol and triglycerides.  Many foods are most nutritious in their raw form, for example, cooking can reduce the amount of Vitamin C in foods.  
  • Maintaining a healthy weight – Raw fruits and veggies are low in calories and their high fiber content can help you feel full.
  • Naturally delicious – Another great advantage is that numerous fruits and vegetables are tasty with no preparation at all.
  • Less packaging waste - I love that eating lots of raw fruits and vegetables means that you are not generating as much waste from packaging.
  • Less dishes and kitchen mess –  This one may seem like less of a big deal but it is a big win if I haven’t destroyed the kitchen making my family a snack or meal.
Raw foods are a great step toward good health but I’m not suggesting that you go all raw - my research tells me that some nutrients are heightened by cooking, others are reduced, some aren’t changed and there are still a lot of grey areas.  Also, there are a lot of really terrific foods that aren’t edible when not cooked – and cooking is fun!  So keep in mind that a well-rounded, healthy diet is the best way to ensure that you are nourishing your body with all of the vitamins and minerals that you need.

Got my husband to eat sweet chili peppers…

Tuesday, April 9th, 2013

It will be 22 years this Spring that I have been married to my Darling Husband, and for 22 years I have tried to get him to eat fresh peppers.  He will eat them roasted or hidden in soups, stews and casseroles but raw, not a chance.  So here I sit with these cute little sweet colorful chili peppers, I don’t want to cook them…what to do…what to do… then i hear a cooking show on the television…pimento cheese spread.  Hmmmm…I have red peppers from the Italian pack sitting on the counter…I could make that!

A quick charring under the broiler peel and dice, whip together the cheese spread and slice the little peppers in half, fill with pimento cheese spread and onto my deviled egg tray (love when I find another use for a specialty platter.) and I now have an appetizer!

I took them in and sat then down near my husband and before I knew it half the tray was gone!  YES!!!  I got my husband to eat sweet chili peppers!!!

slice sweet chili peppers in half and remove seeds

stuff with pimento cheese

Pimento Cheese Spread

Ingredients

  • 1 roasted (seeded and peeled) red pepper finely diced
  • 2 cups grated cheddar cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream or Greek yogurt
  • salt and pepper
  • 1 Tbsp. Worcestershire
  • 2 Tbsp. grated onion
  • a dash of Cayenne pepper

Instructions

  1. mix all together, and chill

Miranda S.

Home Cook

Recipe Round-Up for March 2, 2012

Monday, March 4th, 2013

Blood Orange Cheesecake from Martha Stewart

Blood Orange, Beet, and Fennel Salad from Epicurious

Roasted Carrot Soup from Food52

Simple Grilled Asparagus from Serious Eats

Asian Lettuce Wraps from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Swiss Chard with Garbanzo Beans and Fresh Tomatoes from All Recipes

Chayote with Tomato and Green Chiles from Simple Recipes

Maple Creme Brulee with Poached Forelle Pears

Roasted Beet and Winter Squash Salad with Walnuts from NY Times

Apple and Beet Salad from The Bitten Word

Apple and Beet Salad from The Bitten Word

Unstuffed Green Pepper Soup from Food.com

Unstuffed Green Pepper Soup from Food.com

Canary Island Cilantro Soup from Food.com

Eat Your Greens!

Sunday, March 3rd, 2013

Though it’s no new discovery that vegetables are beneficial to ones health, did you know that greens, when eaten regulartly will improve your health.   Greens are filled with fiber, vitamins, minerals, and plant-based substances all of which play an important role in the maintenance and well being of your body.   Without a doubt the fastest and easiest way to incorporate greens into our diets is by way of the salad.  Now most people when they think of salad they think of the basics:  ice berg lettuce, tomatoes, maybe a few slices of purple onion and a crouton or two.  What they don’t realize is that there not only are some greens not actually green but there are dozens of varieties to choose from.  Here we’ll go over some of the most commonly used and their care.

Lettuces are one of the oldest vegetables known to man.  They are grown and sold worldwide and are members of the genus Lactuca.  The most common of the lettuce families are butterhead, crisp head, leafy, and romaine.

Types of Lettuce

Butterhead

Boston and Bibb

  

 

 

 

 

The most common of the butterhead variety, Boston and Bibb posses soft leaves and feature a buttery texture and flavor.  Boston is larger than bibb but both for cuts and are excellent choices to be used in making lettuce wraps.

 

Crisp Head 

Iceberg

 

 

The most common of all lettuces, iceberg falls under the crisp head category.   It possess a mild flavor, remains crisp for long periods of time and lends itself well to hearty dressings.

 

Leaf

Red and Green

   

 

 

Distinguishable by it’s separate ruffle edge leaves, leaf lettuce is not a firm head.  It’s rather delicate, therefore, can be easily damaged.  Leaf lettuce can be found in both red and green varieties and are known for their mild flavor and tender leaves.

Romaine

 

 

 

 

 

I like to call Romaine the backbone of all the lettuce family.  It’s hearty, flavorful, and versatile.  Romaine is a loosely packed head with long leaves and thick ribs.  The outside leaves are dark and you will see a noticeable fading as you get into the center of the head, or the “heart” of the romaine.

Living Lettuce

 

 

 

Though not new in the culinary world, living lettuce is finally making it’s way to dinner tables across the United States.  Living lettuce is grown hydroponic and sold with the root system in tact.  if you happen to have a green thumb you can maintain the lettuce for quite awhile if you just pull off leaves as needed.  The most commonly used living lettuce varieties are butter and bibb but if you look around you can also find  arugula, green leaf lettuce, red leaf lettuce, Boston lettuce and watercress.

                                                                                        

Other Greens

Edible Flowers

 

 

 

 

The most common and easiest to find are nasturtiums, calendulas, and pansies.  They are often used in salads or as garnish.

****Be mindful to ONLY use edible, pesticide free blossoms.***

Spinach

 

 

 

 

When most people think of spinach they see visions of Popeye and the overcooked spinach that he always ate.  Truth be told, spinach is terribly under appreciated but incredibly versatile.  Whether tossed in a salad, sauteed with bacon or added to stuffing, spinach possesses a rich flavor and tender bite.

Spring Mix(aka Mesclun)

 

 

 

 

A mixture of a variety of baby greens that posse very subtle flavors much less bitter than their more mature counterparts.

Arugula

 

 

 

Sometimes known as rocket arugula is actually a member of the cabbage family.  It’s strong spicy flavor lends itself best to salad mixes when eaten raw but can be quite delightful when sauted.

Endive

 

 

 

 

A member of the chicory family, endive can be found in a a couple of varieties, Belgian and curly.  Belgian is the shoot of the chicory root.  The leaves are normally seperated and filled though whole heads can also be grilled or braised.

 Watercress

 

 

 

 

Delicate leaves on hearty stems, watercress has a very peppery flavor and can be tossed into salads, added to cream cheese, soups and most savory dishes what do not require extended cooking times.

 

Kale

 

 

 

 

Most commonly identified by it’s large ruffled/curly leaves kale possess a bitter flavor that goes well with rich foods but is a nice accent to salads and soups and can sometimes be found in it’s ornamental variety (also known as Savoy).

 

Chard

 

 

 

 

Somewhat tart and almost spinach like, chard is essentially a type of beet that does not produce a root.  It can be steamed, sauteed or used in soups and salads.

Care and Storage

Please keep in mind that all salad greens are highly perishable and need to be handled properly in order to maintain a reasonable shelf life.  Soft leaved varieties tend to perish more quickly than their heartier leaved counterparts.  Do not store greens with tomatoes, apples or other fruits that emit ethylene gas as it will accelerate spoilage.  All greens should be vinegar washed after they are torn and  prior to using.  Drain thouroughly either in a colander or a salad spinner as wet greens do not stay crisp, they do not hold dressing, and they will go bad much more quickly than dried leaves.  Once dried store in an airtight container.

 

Don’t forget to eat your greens!

 

 

 

 

 

Cucumber Radish Salad

Saturday, February 2nd, 2013

The radishes are staring at you, and you are staring at them. What in the world will you do with 6. You can slice one or two up in a regular green salad with dinner, or perhaps use them in some coleslaw with the cabbage you received this week, but better than that you can get rid of the whole bunch plus your cucumber and any stray carrots left in the ‘fridge with this zesty sweet salad! (You can really tell we focus on 100% basket consumption around here!)

Cucumber Radish Salad

Ingredients

  • 1 english cucumber, seeded and sliced length wise and then into cubes
  • 1/2 bell pepper cubed
  • 1 medium carrot shredded
  • 6 medium radishes shredded
  • 3 Tablespoons parsley (optional)
  • salt and pepper to taste
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey

Instructions

  1. Chop/shred the cucumber, carrot, bell pepper, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, honey, and parsley. Top with salt and pepper to taste and serve.