Even though we are in the depths of winter, fresh veggies are easy to come by at your neighborhood grocery! 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!
From Albert's Organics
- Haas avocados
- Sweet potatoes
- red ribbed dandelion
- baby bok choy
- mung bean sprouts
This week's recipes:
1 mediumsweet onion, sliced
3/4 poundbaby Bok Choy, sliced in half lengthwise
2 teaspoonstoasted sesame oil
1 cup bean sprouts
1 tablespoonlow sodium soy sauce
1 teaspoonSriracha hot sauce
Cilantro leaves for garnish
- Heat a skillet or wok to high heat. Add olive oil and stir-fry onions until slightly wilted. Add Bok Choy and continue to stir-fry. Drizzle in sesame oil and toss. Add bean sprouts, soy sauce and hot sauce. Continue cooking for 1 minute until vegetables are tender but still crisp.
- Transfer to plate and top with cilantro leaves. Serve immediately.
4 small slender sweet potatoes (2 lb total)
3 tablespoons unsalted butter, softened
2 scallions, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Prick potatoes several times with a fork and put directly on oven rack in middle position. Put a sheet of foil on lower rack (to catch any drips) and heat oven to 450°F. Bake potatoes until soft when squeezed, 30 to 35 minutes.
Mash together butter, scallions, cilantro, salt, and pepper. Slit potatoes lengthwise and put some butter mixture in center of each.