Freshly Picked Recipes for this week’s Mixed Box.

Hello All,

We expect the following Vegetables in our GoOrganic ME Mixed Boxes. 20 contents, super fresh and from our farms.Freshly cropped and in your Boxes.
cabbage and Tofu

White Cabbage ( 500 gms)

Recipe- White cabbage and Tofu

In a small bowl, mix together 1/4 cup sesame oil, 2 tablespoons fresh lime juice, 2 cloves minced fresh garlic, 1 tablespoon fresh chopped cilantro, and 1 teaspoon chopped jalapeno. Marinate thin slices of tofu in the sauce for at least 1 hour. Saute the tofu in a skillet over medium-high heat. Season with salt and pepper. While the tofu cooks, shred half a head of cabbage into a mixing bowl. Mix 1/4 cup of sesame oil with 2 tablespoons rice vinegar, 1/4 cup cilantro, and a pinch of salt and pepper. Mix the dressing with the cabbage. Serve on a bed of dressed cabbage.
Koosa
Rainbow Koosa/Paarfection Produce Wisconsin/1 to 2 lbs

Get your beta-carotene fix! Dice your Koosa into medium size pieces, or slightly large than bite-size. In a mixing bowl, toss with 1 tablespoon sesame oil, 2 tablespoons honey, and the juice and zest of one orange. Arrange in a single layer on a baking sheet and roast in a 375 degree oven for about 15-20 minutes, depending on big your pieces are.

Lettuce

 

spinachleaf1-526x783Baby Spinach
Slice your spinach lengthwise down the center and rinse the inside well. Dice and toss with olive oil and lemon juice. Arrange on a bed of greens and top with crumbled blue cheese and roughly chopped nuts.

Roasted Red Beets
Roasted Red Beets.
Don’t be intimidated by beets- these guys are nutrient superfoods and are delicious when prepared right! Peel and roast your beets for about an hour in a 350 degree oven. Once tender, take them out and let them cool. Place your salad mix in a large mixing bowl and mix with balsamic vinegar. Transfer to a serving bowl, top with roasted beet slices and crumbled goat cheese. Sprinkle with fresh, chopped oregano.
Pumpkin Green Capsicum
Pumpkin and Pepper Harmony.
Preheat your oven to 350 degrees. Bring 1 cup of cream, 3 sprigs of parsley, 2 basil leaves, and a pinch of pepper to a gentle boil. Once boiling, turn off the heat and let it sit for 10 minutes.  Butter a small-medium baking dish.  Slice 1 pumpkin and 1 pepper into equal size rounds. Remove your basil from the cream.  Layer your Peppers  on the bottom of the dish, sprinkle with grated cheese and pour about 1/3 of the cream mixture on top. Add a layer of pumpkins and sprinkle with  cheese and pour another 1/3 of the cream mixture. Finish the last layer with whatever is left, top with cheese and the rest of the cream. cover with foil and pop into the oven for 30-35 minutes. Remove the foil and bake for another 15 minutes.

Eggplants salad
Eggplants
Separate Egg plants  from the head and cut into cubes. Cook it lightly in oil. Place 1 cup of eggplants into a mixing bowl and add 1/4 cup of chopped corriander, 1/3 cup of diced tomatoes, and 1/2 cup parsley. In a small bowl, whisk together 1/4 cup of olive oil and the juice from 1 lemon . Toss the veggies in the dressing and top with a tablespoon of capers.

 

 

Go Organic Box (2)
Go Organic mixed box

        

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