A new Boston Organics box is here and I have a whole new batch of cooking opportunities ahead. This week’s box was right in line with the St. Patrick’s Day spirit that is around just about every corner you can turn in my neighborhood — brimming with green. All sorts of great treats, but not as challenging as some previous weeks.
- 1 bunch chard
- 1 bunch dandelion greens
- 1 head romaine lettuce
- 1 bunch broccoli
- 1 bunch celery
- 5 bananas — well they came to me green, which is exactly how I like them
- 2 kiwis
- 2 pears
The not-so-green, but still delicious:
- 3 apples
- 1 lb carrots
- 2 oranges
- 3 tangelos
In case you forgot, my last Boston Organics box left me with a few ingredients I needed some recipe ideas to use up. And you guys did not disappoint. In fact, I was actually hoping a black radish or two would make an appearance in this week’s box.
What I made:
- Mung bean sprouts — Spiced Sprouted Beans in Mustard Sauce
- Black radishes — Indian-Inspired Black Radish Salad
- Cauliflower — I liked Kristen’s suggestion to roast it with a touch of coconut oil and sea salt that she left in the comments.
I wish I had gotten photos of these new (well, new to me) dishes — but, alas, they disappeared too quickly. But stay tuned — I’m sure they will make another appearance in my kitchen soon.
What would you make with any, or all, of the above? Please link to your favorite recipes or tips in the comments below!