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!
This week's box
From the Local Food Hub
From Tomten Farm
Honeycrisp and pink lady apples
From Albert's Organics
This week's recipes:
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.
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.