Good Recipes from Friendly Eaters
Storage and Preparation: Baby Bok Choy, Cucumber, Broccoli
Photo by http://www.flickr.com/photos/ka_tate/
Baby Bok Choy: Store unwashed in a perforated plastic bag or brown paper bag. Refrigerate in crisper drawer for several days. Before use, wash thoroughly to remove any dirt; drain well.
Cucumber: Store for about a week in the fridge, wrapped in plastic. Wash before use. Cucumbers are best eaten raw, and are good additions to salads, salsas, and sandwiches.
Broccoli: Refrigerate and use within 3-5 days for best flavor and quality.
| Print article | This entry was posted by Danielle on April 21, 2010 at 5:27 am, and is filed under Storage and Preparation Tips. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
No comments yet.
No trackbacks yet.
Asian Pasta with Tofu, Shiitake Mushrooms, and Broccoli
about 2 months ago - No comments
1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced 2 tablespoons canola oil or peanut oil 6 ounces shiitake mushrooms, stems removed, caps quartered 2 plump garlic cloves, minced 2 teaspoons minced fresh ginger 6 scallions, white and light green parts only, sliced 1/2 teaspoon hot red pepper flakes 1/2
Broccoli and Red Onion Quesadillas
about 2 months ago - 1 comment
1 large broccoli crown, about 1/2 pound 1 tablespoon extra virgin olive oil 1 red onion, halved lengthwise, sliced across the grain 1 tablespoon chopped cilantro Salt and freshly ground pepper 4 corn tortillas 1/2 cup grated Jack, Cheddar or mixed cheeses Salsa for serving (optional) Make the broccoli filling. Steam the broccoli crown for
Linguine with Broccoli, Pine Nuts, and Red Pepper Flakes
about 3 months ago - No comments
1 1/2 pounds broccoli, cut into florets 1/2 pound dried linguine 5 tablespoons olive oil 2 medium garlic cloves, minced 1/8 teaspoon dried red pepper flakes 2 tablespoons fresh lemon juice 1/3 cup freshly grated Parmesan cheese plus additional for serving 1/4 cup pine nuts, toasted Blanch broccoli florets in large pot of boiling salted
Spicy-Sweet Tangerine Shrimp with Baby Bok Choy
about 3 months ago - 1 comment
1 lb baby bok choy, halved lengthwise 2 tablespoons Asian sesame oil, divided 1 1/2 pounds uncooked large shrimp, peeled, deveined 1/3 cup frozen orange-tangerine concentrate, thawed 1/3 cup Asian sweet chili sauce 12 strips tangerine peel 1 1/2 teaspoons distilled white vinegar 1 teaspoon oyster sauce 2 green onions, chopped 1 1/2 tablespoons minced
Vegan Broccoli Spigarello
about 4 months ago - No comments
Salt 3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded) 3 tablespoons extra-virgin olive oil 2 1/2 teaspoons minced garlic pinch of chili flakes. Prepare a large bowl of ice water, and set aside. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil. Add
Cucumber and Celery Salad with Yogurt
about 5 months ago - No comments
1/4 cup plain yogurt 2 medium celery ribs 1/2 English cucumber 2 tablespoons chopped parsley or cilantro 2 tablespoons lemon juice 1 teaspoon olive oil In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, 20 minutes. Discard liquid. Diagonally cut celery into thin slices. Seed cucumber and diagonally cut
Garbanzo Salad with Pomegranate Arils
about 5 months ago - 2 comments
1 teaspoon ground cumin 1/3 cup lime or lemon juice 1 tablespoon sugar 1 tablespoon cayenne 1 cup pomegranate arils (seeds) 2 (15 oz.) cans garbanzos, rinsed and drained 1 cup peeled, diced cucumber 1/2 cup chopped mild onion Salt and pepper In a small fry pan over low heat stir cumin until fragrant from
Garden Tuna Salad
about 8 months ago - No comments
1 6-ounce can water-packed tuna, drained, flaked 1 large tomato, chopped 1 medium cucumber, peeled, seeded, chopped 1 small red bell pepper, chopped 1/2 cup chopped green onions 2 celery stalks, chopped 4 ounces (about 1 cup) small shell pasta, freshly cooked 6 tablespoons (or more) prepared ranch-style salad dressing 3 tablespoons chopped fresh dill
Broccoli with Creamy Parmesan Sauce
about 10 months ago - No comments
1 pound broccoli 1 tablespoon all-purpose flour 1 cup nonfat milk, divided 1/2 cup grated Parmesan 1/4 teaspoon salt Pinch of ground white pepper Pinch of ground nutmeg Trim 1/2 inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks
Cucumber, Garlic and Yogurt Sauce
about 11 months ago - No comments
1 cucumber, peeled, finely diced 2 cups plain low-fat yogurt 2 garlic cloves, peeled and crushed with a pinch of salt sea salt 3 tsp dried mint, crumbled and pressed through a fine sieve 1 tsp olive oil Sprigs of fresh mint for garnish In a medium bowl, combine the yogurt, garlic, and ¾ teaspoon
