Veggie Box - February 4

EVERY WEEK WE PACK FRESH VEGETABLES AND FRUIT FOR PICK UP AT  LITTLE HOUSE EACH WEDNESDAY. READ MORE ABOUT THE VEGGIE BOX SUBSCRIPTION HERE.

From Rudi's Exotic Mushrooms and Produce

  • wild arugula
  • celery root
  • radicchio
  • golden beets
  • mango

 

This week's recipes and tips:

 

In season January through April, Radicchio  is a leafy member of the chicory family, often called Italian chicory, which explains its bold, bitter flavor. Although it's compact like red cabbage, radicchio's leaves are thinner and more tender unlike red cabbage's firm and waxy texture. It is a great addition to salads, and can even hold up to grilling.

 

Radicchio-and-Arugula Salad with Walnuts and Dates

  1. 1/3 cup walnuts
  2. 3 tablespoons extra-virgin olive oil
  3. 1 1/2 tablespoons balsamic vinegar
  4. Kosher salt and freshly ground pepper
  5. 3 cups arugula (about 2 1/2 ounces)
  6. 1 small head of radicchio, cored and shredded
  7. 1 head of Belgian endive, thinly sliced (optional) 
  8. 8 dried dates, pitted and thinly sliced

 

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant. Cool, then coarsely chop the walnuts. In a large bowl, whisk the olive oil with the balsamic vinegar and season with salt and pepper. Add the arugula, radicchio, endive, dates and walnuts and toss to coat. Serve.

 

Celery root looks strange but is creamy textured, sweet, a bit grassy like parsley and, yes, celery-like! It makes an excellent puree. 

CELERY ROOT PUREE WITH HERBED BEETS

  • 4 cups peeled, cubed celery root (one big root)
  • 2 cups peeled, roasted cubed beets (about 2 medium beets)
  • 3 cloves of garlic
  • 1 1/2 tablespoon butter
  • 1/8 cup of almond milk or milk
  • 4 tablespoons high quality olive oil
  • 4 tablespoons finely chopped sage
  • 1/4  teaspoons sea salt  (more to taste)
  • 1 1/2 teaspoons chopped rosemary
  • 1/8 teaspoon pepper
  • 1/2 teaspoon oregano
  • (extra chopped herbs to garnish)

 

 

Preheat oven to 375 degrees.  Wash beets, pierce with fork, wrap in tinfoil and place on baking sheet. While beets are roasting combine olive oil, sage, rosemary, oregano, 1/8 teaspoon of sea salt and pepper in a small mixing bowl and set aside.

Roast beets for 30-60 minutes, they are done when easily pierced with a fork. Let cool until they can be handled and remove skins with hands. Chop into 1/2 inch cubes and place in a medium mixing bowl. Add herbed dressing to beets and mix well.

To prepare celery root puree:

Bring a large pot of salted water to a boil. Add cubed celery root and garlic and cook for 10-15 minutes or until celery root is tender. Drain celery root and garlic and add to a food processor or blender  Add almond milk, earth balance and 1/8 teaspoon of sea salt and blend until creamy (it should be really creamy!).  Add more salt to taste.

To Serve:

Spoon beets over celery root puree, sprinkling with freshly chopped herbs for additional garnish and flavor.  If additional olive oil sneaks into the bowl, don’t worry it will just make it that much more delicious.

Serve immediately!