Happy Lei Day! This week’s bag features eggplant, a versatile, low-calorie nightshade filled with antioxidants, fiber, vitamins and minerals. A hearty fruit–perfect for grilling, frying or baking–eggplants make a great meat substitute for vegetarian dishes.

Preparation
Most eggplants can be eaten either with or without their skin. However, the larger ones and those that are white in color generally have tough skins that may not be palatable. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked. If you’re not preparing your eggplants right away, store them in the crisper of your fridge up to five days.

What else is in the bag?

This week’s Meal Kit Recipe is Roasted Eggplant and Mushrooms!

This week’s bag features Sweet Corn, which is not only delicious but also a rich source of vitamins A, B and E and very high in fiber!  Corn on the cob can be boiled, baked, grilled or even microwaved.

Preparation
Shuck the corn by peeling back the husk and completely removing it. Remove excess silk with a vegetable brush or a damp paper towel. To store corn, leave the corn in the husk and refrigerate as soon as possible. If corn has been husked, place it in a plastic bag and store in the refrigerator. It is best to eat it as soon as possible. Corn cut off the cob can be frozen for 6 months to a year.

What else is in the bag?

This week’s Meal Kit Recipe is Corn and Swiss Chard Sauté!

We hope you found some time to relax over the long weekend and share a meal with loved ones! This week’s bag features Long Beans, a legume that is low in calories, rich in vitamin A, vitamin C and potassium! Long beans can be served raw in salads or stir-fried, stewed, braised, sautéed, shallow fried, or deep fried. With cooking, the long bean’s bean flavor intensifies. They keep in the refrigerator for 2 to 3 days, best in a closed plastic bag.

Check out what else is in the bag this week!

This week’s Meal Kit Recipe is Spicy Stir-Fried Long Beans with Peanuts!

Happy Easter!  This week we have a tasty bag you can use to create a unique side dish for your Easter feast with some more sweet beets, butternut squash and fennel.

Fennel is a hardy, perennial herb with yellow flowers and feathery leaves. It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces, and also in soups and fish sauce.  The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw.

Preparation

See this page for more info about fennel including preparation instructions.

Enjoy this week’s bag!

This week’s Meal Kit Recipe is Butternut Squash and Fennel Gratin!