Good Recipes from Friendly Eaters
Storage & Preparation: Asparagus, Baby Bok Choy, Raspberries
-
Image by http://www.flickr.com/photos/calliope/
Asparagus: Store stalks, unwashed, with bottoms wrapped in a damp paper towel, in the crisper section of the refrigerator. Asparagus is best eaten within 1-2 days of purchase.
- Baby Bok Choy: Store unwashed and wrapped in plastic in the refrigerator. Use within 2-3 days for best flavor and freshness. Baby bok choy can be added to salads, stir-fries, and soups, and sautéed, braised, or eaten raw.
- Raspberries: Store unwashed in their container in the fridge. Raspberries are highly perishable and should be eaten as soon as possible. Wash before eating.
| Print article | This entry was posted by Danielle on May 18, 2010 at 8:21 pm, 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.
Dish of the Week: Grilled Beef and Asparagus Rolls
about 8 months ago - No comments
1 pound asparagus spears 1 pound center-cut beef fillet ½ cup bleu cheese ½ cup oil-packed sun-dried tomatoes, sliced 4 large fresh basil leaves 2 tablespoons olive oil Bring a large pot of water to a boil. Add asparagus and cook 2 minutes, until bright green and just softened. Drain and set aside. Preheat grill
Israeli Couscous with Asparagus, Peas, and Sugar Snaps
about 8 months ago - No comments
4 tablespoons olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed,
Asparagus Onion Casserole
about 9 months ago - No comments
5 tablespoons butter, divided 1 pound asparagus, cut into 1-inch pieces 1 medium onion, sliced 2 tablespoons all-purpose flour 1 cup milk 1 (3-ounce) package cream cheese, softened 1 teaspoon salt ¼ teaspoon black pepper ½ cup shredded mild Cheddar cheese 1 cup breadcrumbs Preheat oven to 350°F. Heat 1 tablespoon butter in a large
Fettuccini with Asparagus and Ham
about 10 months ago - No comments
3/4 pound asparagus, thick ends removed 1 pound linguine or spaghetti ¼ cup olive oil 2 cloves garlic, crushed 1/2 red chile, sliced into rings 8 very thin slices ham ½ teaspoon sea salt ½ teaspoon black pepper Bring a large pot of water to a boil. Add asparagus and cook until just tender, 2
Storage & Preparation: Raspberries, Apricots & Cilantro
about 1 year ago - No comments
Raspberries are highly perishable and should be used within 1-2 days of receipt. Refrigerate in their package, unwashed, until ready for use. Apricots can be ripened in a brown paper bag on the countertop. Refrigerate once ripe. Cilantro can be stored in a plastic bag in the fridge. Alternately, snip off the ends and place
Storage and Preparation: Carrots, Mustard Greens, Blueberries, Asparagus
about 1 year ago - 1 comment
Carrots: Remove tops before storing. Refrigerate in the coolest part of the fridge, in a plastic bag or wrapped in a paper towel to prevent moisture loss. Stored properly, carrots will last up to two weeks. Mustard Greens: Store unwashed in a plastic bag in the fridge. Wash well before use. Blueberries: Store in their
Strawberry-Raspberry Sundaes
about 1 year ago - No comments
1 cup strawberries, plus more for garnish 1/2 cup raspberries, plus more for garnish 2 tablespoons sugar 1/2 teaspoon lemon juice 2 cups nonfat vanilla frozen yogurt Puree strawberries and raspberries with sugar and lemon juice in a blender. Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired. Makes 4 servings.
Almond and Baby Bok Choy Salad
about 1 year ago - No comments
1/2 cup canola oil 1/4 cup rice vinegar 3 tablespoons soy sauce 1 tablespoon mirin (Japanese sweet rice wine) 2 tablespoons toasted sesame seeds 1/2 head romaine lettuce, chopped 2 heads baby bok choy, cleaned and sliced 1 carrot, cut into matchsticks 1/4 cup toasted sliced almonds 1/2 cup croutons Whisk together the oil, vinegar,
Glazed Carrots and Asparagus With Pecans
about 1 year ago - No comments
1 cup water 1 pound fresh asparagus spears, trimmed 3 large (2 cups) carrots, sliced diagonally 1/4-inch 1/4 cup butter 3 tablespoons water 1 tablespoon lemon juice 1 teaspoon cornstarch 1 teaspoon freshly grated lemon peel 2 tablespoons chopped pecans, toasted Place 1 cup water in 10-inch skillet. Bring to a full boil over medium heat; add asparagus and carrots. Cover; continue cooking, stirring
Asparagus and Smoked Salmon Bundles
about 1 year ago - No comments
1 bunch asparagus, ends trimmed 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves Pinch kosher salt Pinch freshly ground black pepper 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear) Preheat the oven to 400º F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle
