Delicious Dishes From a Box of Good

Every other Tuesday the Roops receive a "Box of Good" from the wonderful people at Klesick Family Farms. In the box are beautiful, organic, Northwest grown produce. The quality, variety and value never cease to amaze each Tuesday. I love it because we not only receive healthy food and useful recipes, but we also help to support our local neighbor Farmers and reduce our carbon footprint.  If you are interested in learning more please visit their web site, http://www.klesickfamilyfarm.com, you will not be disappointed!


In my most recent delivery I received an assortment of goodies! Among the assortment were parsnips and a braising mix, which I made two delicious and nutritious dishes with. 

The first dish I made with Israeli couscous, which I bought at Trader Joe's. Israeli coucous, not to be confused with North African couscous, is a new love of mine. Its' distinctive, chewy texture, the perfect little pearl shapes, I love it! Also, called pearl couscous and maftoul, Israeli couscous is a wheat based and back in the day was used as a substitute for rice during times when rice was in short supply, (sorry gluten free peeps).

Israeli Couscous with Parsnips, Spinach, Pecans & Dried Cherries

Ingredients
1 cup cooked Israeli couscous
1/2 teaspoon curry powder
2 tablespoons olive oil
1 tablespoon rosemary
3 medium parsnips chopped
1 cup spinach
1/2 cup toasted pecans
1/4 dried cherries
sea salt & pepper to taste

Directions
Preheat oven to 350 degrees and toast pecans.

In a 2 quart saucepan sauté 1cup couscous with 1 tablespoon olive oil and 1/2 teaspoon curry powder over medium heat until couscous is lightly browned, (about 5 minutes). The curry powder is to stain the little pearls a beautiful golden color. Slowly add 1 3/4 cups boiling water and bring to a boil. reduce heat to medium low and cover. Simmer for 12 minutes or until liquid is absorbed. Set couscous aside to cool.

Heat 1 tablespoon olive oil over medium high heat. Add parsnips and rosemary. Sprinkle with sea salt and pepper. Sauté until edges are brown, about 10 minutes. Add spinach, toasted pecans and dried cherries and sauté for 3-4 minutes.

Combine with prepared couscous and enjoy!

A perfect complement to the coucous is the braising mix! 

Braised Greens with Balsamic Vinegar

Ingredients

1 bag of Klesick Farm braising mix chopped

1 small yellow onion

2 garlic cloves pressed

2 tablespoons olive oil

1 cup carrots cut ribbon style

2 cups water

2 tablespoons balsamic vinegar

sea salt & pepper to taste

Heat olive oil in large stock pot over medium heat. Sauté onion, garlic, sea salt and pepper until onion is translucent. Add the braising mix and water. Stir occasionally until the greens are wilted. Cook covered for 12 minutes. Remove cover and stir continuing to cook uncovered for 12 minutes. Add carrots and balsamic vinegar. Simmer for 5 minutes. Serve hot with previous dish. Yum!!!!

Cheers,

Megan