We have many exciting recipes for Mixed Box you received this week.
So you have our freshly harvested cauliflowers, Lets try this exciting recipe of Mashed cauliflowers with kale ,
large head cauliflower (4-5 cups cauliflower flowerets)
salt, for water to cook cauliflower
1 T butter or margarine
1 tsp. fresh squeezed lemon juice
2 T half and half or milk
1/2 C grated cheese
1/4 C crumbled Feta cheese
salt and fresh ground black pepper to taste
Wash cauliflower and remove core, then cut and break into small flowerets. Bring a large pot water to a boil, add a generous amount of salt, and boil cauliflower until it is quite soft, about 20 minutes. Pour cauliflower into a colander and let it drain well for about 5 minutes.
When cauliflower is well drained, pour back into cooking pot and add butter, lemon juice, and chopped fresh kale. Mash with potato masher, until ingredients are well mixed. Add half and half or milk and both types of cheese and mash again until cheese is mixed in and cauliflower is quite soft. You can use an electric beater or food process for the final mashing if you prefer. Taste cauliflower and season to taste with salt and fresh ground black pepper. You may need to put it back on the stove and warm for 2-3 minutes before serving. Serve hot.
We have Cabbage in your Boxes too this week, So what do we do with them?
Lets make this lovely recipe of Baby Beets, Baby carrots and cabbage.
6-8 baby beets, roasted and cut into julienne strips (about 1 cup)
6-8 baby carrot, slice, cube or cut into julienne strips (about 1 cup)
½ cup cabbage cut in julliennes
½ teaspoon finely shredded orange peel, or zest
1 tablespoon orange juice
2 teaspoons sugar
⅛ teaspoon salt
⅛ teaspoon ground ginger
⅛ teaspoon pepper
1 tablespoon margarine or butter
Wrap baby beets individually in foil and roast in 400ºF oven until just tender when pierced, about 45 minutes. Set aside to cool. When cooled peel and julienne the beets.
Zest the orange and set aside the juice from one or two sections. You can now snack on the rest of the orange while preparing the beets and sugar snaps.
In a small mixing bowl combine orange peel, orange juice, sugar, salt, ginger, and pepper. Just stir.
Combine the beets and cabbage, add margarine or butter, and drizzle the dressing. Toss lightly to coat.
So, you all have kale in your Box, Lets try the Panfried kale.
◾1 whole Large Bunch Of Kale, Or 2 Regular Bunches
◾2 Tablespoons Olive Oil
◾5 cloves Garlic, Finely Minced
◾ Salt And Pepper, to taste
◾1/2 Lemon, Optional
Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning.
Throw in the kale and use tongs to move it around the skillet. Sprinkle in salt and pepper and continue cooking until slightly wilted but still crisp, about 1 to 2 minutes.
Remove the kale to a plate and serve!
Option: Squeeze the juice of half a lemon over the top.