Veggie Box- January 15

Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes are ready to go every Wednesday, and we include recipes too!

Learn more about the Veggie Box program

 

This week's box

 

From the Local Food Hub

  • Brussels sprouts

  • Spaghetti squash

  • Gold potatoes

From Tomten Farm

  • Napa Cabbage

From Agriberry

  • Honeycrisp and pink lady apples

From Albert's Organics

  • Dandelion greens

 

 

This week's recipes:

 

Dandelion Pumpkin Seed Pesto

Makes about 1 cup

3/4 cup raw unsalted green pumpkin seeds (or use roasted)
3 garlic gloves, minced
1/4 cup freshly grated parmesan
1 bunch dandelion greens (about 2 cups, loosely packed)
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Black pepper, to tasted

If you are using raw seeds: preheat the oven to 350°F. Pour the pumpkin seeds onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and allow to cool. Skip this step if you are using roasted seeds. 

Pulse the garlic and pumpkin seeds together in the bowl of a food processor until very finely chopped.Add parmesan cheese, dandelion greens, and lemon juice and process continuously until combined. Stop the processor every now and again to scrape down the sides of the bowl. The pesto will be thick and difficult to process after awhile — that's ok. With the blade running, slowly pour in the olive oil and process until the pesto is smooth. Add salt and pepper to taste.

 

Napa cabbage tips

Use in stir fry! Napa Cabbage sautees very nicely. The edges get a bit caramelized and those nice curly leaves add some great texture. Add it along with other veggies in your wok!

 Wrap it Up! Use the leaves of the Napa Cabbage to make Napa Cabbage wraps. You can roll just about any filling inside the flexible leaves, just think of the leaf as a tortilla or wrap! Secure the wrap with a toothpick for presentation purposes. 

 

Napa Cabbage Salad

1/2 cup slivered almonds

3 tablespoons vegetable oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound napa cabbage, chopped

2 scallions, thinly sliced

1/4 cup chopped cilantro

Freshly ground pepper

 

Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.

In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.