A Box Deconstructed- 6/1/2017
(Lettuce Not Pictured) |
Cooking with This Week’s Box!
"One cannot think well, love well, sleep well, if one has not dined well."
― Virginia Woolf
― Virginia Woolf
Before we dive into this week’s box, I’d like to highlight
the cooking and recipe resources available at NY Times Cooking, This is an online culinary resource I’ve started using more recently and would
encourage you to check it out. They have
a weekly email newsletter called “Cooking” that you can sign up for in addition
to utilizing their extensive collection of recipes online. You can set up your own “recipe box” and when
you come across a recipe that looks interesting just click “save” and it will
be filed in your virtual recipe box so you can easily find it. They also have cooking guides about different
topics, such as How To Make Salad, which often include videos demonstrating techniques and recipe preparation.
I’ve found this resource to be very helpful and hope you do too!
Ok, lets get cooking.
As June rolls in, I think it’s time to fire up the grill! Use the asparagus in this week’s box to
prepare Charred Asparagus with Green Garlic Chimichurri, a recipe featured on NY Times Cooking. This makes a nice
accompaniment to grilled chicken and is a great way to utilize the last of the
green garlic this week! Throw some extra
chicken on the grill so you’ll have some available later in the week to make
the Sesame-Soy Hon Tsai Tai & Chicken Salad, a recipe we featured in a newsletter back in 2014. This salad uses Hon Tsai Tai as the salad
green base alongside sliced radishes & a few turnips if you like.
I’ve had my eye on a recipe for Scallion
Meatballs with Soy-Ginger Glaze featured at NY Times Cooking. This recipe will utilize the potato onions
and cilantro in the box. It calls for
ground turkey, but you could substitute ground pork if you prefer. It’s described more as an appetizer meatball
dish, but makes enough to serve 4 if you eat them as a main dish. Serve these with steamed rice and some
sautéed greens to make a full meal. This
is a great place to put the radish tops to use.
Remove the greens from the radishes, wash well, dry and then chop into
bite-sized pieces. Lightly saute the
radish greens along with some baby kale mix, turnip greens, hon tsai tai, or
any other greens that might be hanging out in your refrigerator from a previous
week’s deliveries.
The Turnip Salad
with Yogurt, Herbs & Poppy Seeds (below) is on the menu this week served
alongside broiled or grilled salmon which pairs nicely with the light flavors
in this salad. This is just one of many
salad options you have this week! This
recipe is also featured on Dishing Up The Dirt. Salads are a good option to take for lunches or can
become a quick and easy dinner option if you don’t have much time to cook. If you’re looking for some new inspiration to
throw into your salads this week, check out the recipe collection at NY Times
Cooking entitled: 9 Dressings and Vinaigrettes That Will Make You Fall in Love With Salad . If you want to keep things super-simple, just make a jar of Mark Bittman’s Jar Vinaigrette. It doesn’t get much easier than this! Keep this jar of simple vinaigrette in the
refrigerator so it’s easy to reach for when you want to toss it with a handful
of salad mix or baby kale mix.
That does it for this week’s box. Enjoy your cooking adventures and start thinking about what you’d like to make with the strawberries coming up next week!—Chef Andrea
That does it for this week’s box. Enjoy your cooking adventures and start thinking about what you’d like to make with the strawberries coming up next week!—Chef Andrea
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Pancetta Wrapped Baby Turnips
Yield: 6 appetizer portions
1 bunch baby White Turnips
6-12 paper-thin slices pancetta
1. Position an oven rack in the center of the oven and preheat to 375°F. Place a flat wire roasting rack in a large rimmed baking sheet.
2. If the greens are still attached to the turnips, trim them off, leaving at least ½-inch of the stem intact. Reserve the greens for another use. Trim the root ends of the turnips flat so they will stand upright. If the turnips are not all the same size, cut the larger ones in half. Gently scrub the turnips under cool running water to remove any dirt from the skins and between the stems and then pat dry.
3. Wrap each piece of turnip with a slice of pancetta (or a portion of a slice if the turnips are smaller), covering the turnip and leaving the stem exposed. The pancetta should cling tightly to the turnip skins. If not, use toothpicks to secure. Arrange the turnip on the rack in the pan, spacing them at least 1 inch apart.
Photo: Shutterstock |
4. Roast until the turnips are tender when pierced with a paring knife and the pancetta is crisp and golden, 25 to 35 minutes, depending on the size of the turnips. Remove the toothpicks if used. Serve immediately, or let cool and serve at room temperature.
Photo Credit Roots by Diane Morgan |
Recipe adapted from Roots by Diane Morgan.
⤧
Turnip Salad with
Yogurt, Herbs & Poppy Seeds
Yield: 4 servings
1 bunch baby white turnips
4 green onions, trimmed (including ½ inch of the green
tops), sliced on a sharp angle
½ cup plain whole-milk yogurt (not Greek yogurt)
1 lemon, juiced
½ tsp dried red chili flakes
Salt and freshly ground black pepper, to taste
About 1 cup lightly packed mixed fresh herbs, finely chopped
(may include mint, parsley, chives or any other fresh herbs you have available)
¼ cup extra virgin olive oil
¼ cup poppy seeds
1.
Slice the turnips lengthwise as thin as you
can. If you have a mandolin, use
it; otherwise a sharp knife and steady
hand will do just fine. Soak the sliced
turnips in ice water for 15 minutes then drain them very well. (Note: Soaking the turnips will make them very
crisp. This is a nice step to follow,
but it isn’t essential if you’d prefer to skip it.)
2.
Rinse, dry and roughly chop the turnip
greens. Put them in a large bowl along
with the sliced turnips and the green onions.
3.
Prepare the dressing. In a medium bowl, mix together the yogurt,
lemon juice, red chili flakes, ½ tsp salt, a bit of freshly ground black pepper
and olive oil. Stir well to combine,
then add the herbs and poppy seeds. Stir
well.
4.
Just before serving, toss the vegetables with
the dressing. You may not need all of
the yogurt dressing, so add some to the vegetables and toss first before adding
more. Adjust the seasoning with
additional lemon juice, salt and pepper as needed. Once the greens have been tossed with the
yogurt dressing, they will not store if you have leftovers. If you don’t think you’ll eat all of this
salad at once, only dress the portion you need and save the extra vegetables
and dressing for another meal.
Note from Chef
Andrea: The method above is my
adaptation of the original recipe featured on the Dishing Up the Dirt
blog. The original recipe comes from
Joshua McFadden’s new book, Six Seasons of Vegetables. The ingredients remained the same, I just
simplified the method to make it easier to prepare in a home kitchen.
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