This week’s bag features Fennel! Fennel is an aromatic and flavorful herb with many culinary and medicinal uses. The taste of fennel is similar to anise. The bulb, foliage, and seeds of the fennel plant are edible and used in cuisines around the world.  The leaves are delicately flavored and similar in shape to those of dill.  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. What else is in this week’s bag?

Try these recipes!

This week’s Meal Kit Recipe is Beetroot and Eggplant Pilaf!

This week’s bag features Carrots! Carrots are usually thought of as orange, but purple, white, yellow, red and black varieties also exist. Carrots are well-known for having high levels of antioxidants and beta-carotene. A serving of carrots has 113% of the recommended daily value of Vitamin A. Research has shown eating carrots regularly has benefits for vision health, colon cancer prevention, and healthy skin, to name a few. If stored properly, in the coolest part of the refrigerator in a plastic bag or wrapped in paper towels, carrots can last for two weeks. What else is in this week’s bag?

Try these recipes!

This week’s Meal Kit Recipe is Chickpea, Cucumber and Kale Salad with Lemon-Tahini Dressing!

This week’s bag features Beets! Beets are the beetroot, or the taproot portion of the beet plant. Usually beets are deep purple, golden, or red, though many varieties exist. The pigments that give beets their rich colors are called betalains. Other than as a food, beets are uses as a food coloring, dye, and for medicinal purposes. Beets are often eaten boiled, roasted, pickled or raw. They can be added to salads, roasted as side dish or made into soups, among many other recipes. The green, leafy portion of the beet is also edible. Beet greens can be eaten  as a salad green or sauteed in a bit of olive oil or balsamic vinegar and salt for a delicious side dish. What else is in this week’s bag?

Try these recipes!

This week’s Meal Kit Recipe is Swiss Chard with Lentils and Feta Cheese!

This week’s bag features Pak Choi! Pak Choi is a member of the cabbage family. It is also known as bok choy, horse’s ear, Chinese celery cabbage and white mustard cabbage. The texture of both leaves and stalks are crisp, and the flavor is a cross between mild cabbage and spinach. Pak Choi is often briefly cooked in recipes. The leaves and stems cook at different speeds – the leaves cook much quicker, so they can be added towards the end of cooking. They are quick to prepare: stir fry (2 minutes) or steam (sliced 2-3 minutes; whole up to 8 minutes). What else is in this week’s bag?

Try these recipes!

This week’s Meal Kit Recipe is Cucumber Noodle Salad With Pak Choi And Peanut Dressing!

This week’s bag features French Breakfast Radish! The French Breakfast Radish, or les radis petit déjeuner, is an oblong radish that is reddish-pink at the top and white at the bottom. It has a mild flavor an is high in Vitamin C. The French Breakfast radish is an heirloom that was first introduced in 1879 and quickly became a popular market radish of Paris. In France they are often sliced lengthwise, spread with butter and salted, or placed atop a buttered baguette for a “tartine.” Radishes can be eaten raw or they can be fried, braised, steamed or roasted. Cooking radishes reduces some of their peppery flavor. Radishes can be stored for at least a week in your crisper drawer in your fridge wrapped loosely in a kitchen towel or paper towels. What else is in this week’s bag?

Try these recipes!

This week’s Meal Kit Recipe is Toasted Orzo with Kale, Feta, and Radishes !