Veggie Box- February 19th

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
  • cilantro
  • scallions
  • mung bean sprouts
  • limes


This week's recipes:

Stir Fried Baby Bok Choy

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

  1. 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.
  2. Transfer to plate and top with cilantro leaves. Serve immediately.


Baked Sweet Potato With Scallion and Lime

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.