Food and Fitness

What’s in the Basket 6/24/13

This week from Garden Of Eat’n

Hey There. So here is the first blog about the produce that will be available for pick up each week. Enjoy!

Snap Peas
Swiss Chard (not sure it if it will be ready)

Snap peas. Great side dish. First you need to make sure you clean them. There is a “string” along the outside that will need to get pulled off. You can cut the tips off if they are a little brown, but otherwise after you string them they are ready to eat. There are a bunch of raw applications for the snap peas. There crispness makes them a great snack, or sliced up in a salad. To cook them you could steam them and add salt and pepper, or sauté them in a bit of olive oil, about 4-5 minutes is all you need. They also add a fantastic crunch to stir frys. In a hot sauté pan ( a wok is better but not required) add a little vegetable oil and for a little more flavor you can add a little sesame oil. Add some thinly sliced chicken breast and cook till almost done. Add snap peas, onions thinly sliced, sliced mushrooms, and any other veggies you would like. Cook an additional 4-5 minutes. Add your favorite type of stir fry sauce (watch out for the sodium) or just add some soy sauce. Serve over brown rice or jasmine rice.

Radishes. I love the peppery taste these have, especially when they are fresh. Couple options here. I like to shred them and mix with napa cabbage and make a slaw with a rice vinegar based dressing. You can also slice them and mix them in with salad or slice them and mix them into the snap peas when you sauté them and even add them to the stir fry. It will really give the dishes a great flavor. You can also use them instead of onions in your salsa or grind them up and add them to hummus. That’s a great snack.

Lettuce. Other than salad, consider using the leaves as a wrap for your sandwich (saves the carbs)

Swiss Chard. You can use the leaves and stem on this veggie. I recommend that you do separate the stems from the leaves before cooking. The stems have a little longer cooking time than the leaves so if you cook it all together, the leaves will be way over cooked by the time the stem is done. You will want to cook it to mellow out the bitter flavor of the Chard. Once separated, you can slice the stems and leaves into bite size pieces. In a hot pan add olive oil. Then add garlic and sauté for a minute. Add stems and sauté an additional 2-3 minutes. Add leaves and lemon juice. Season with salt and pepper and cook jut until leaves start to wilt. you can add additional seasoning if you like. Adding some hot pepper flakes or other hot sauce to the sautéed swiss chard really gives it a nice punch.

Enjoy the week…..and the veggies!!!!!!


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