Good Recipes from Friendly Eaters
Storage & Preparation: Spinach, Celery, Avocados
Spinach is highly perishable and should be used within 1-2 days of receipt for best flavor and freshness. Spinach should be rinsed well (in several changes of water if necessary) before use.- Celery: Refrigerate in a perforated plastic bag. Celery is susceptible to freezing, so avoid storing in the bag of the fridge. Wash before use.
- Avocados: Ripen avocados in paper bag at room temperature. Refrigerate when ripe for 2-3 days.
| Print article | This entry was posted by Danielle on June 24, 2010 at 8:00 am, and is filed under Storage and Preparation Tips. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
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Cucumber and Celery Salad with Yogurt
about 1 month 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
Apple-Celery Stuffing
about 2 months ago - No comments
Makes 10 servings (5 cups, sufficient for a 4- to 5-pound bird) 1/4 C butter 1/4 C finely chopped onions 1 C finely chopped, peeled apples 1/2 C finely cut celery 1/2 tsp salt 1/4 tsp pepper 1 tsp poultry seasoning 1/3 C tomato juice, or chicken broth 6 C corn flakes cereal (crushed to
Parsnip-Pear Latkes
about 2 months ago - No comments
1 6- to 7-ounce underripe Bosc pear, quartered, cored 1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces 1 large egg, beaten to blend 1 1/2 tablespoons chopped celery leaves 1 1/2 teaspoons drained white horseradish 3/4 teaspoon salt 1/2 cup panko (Japanese breadcrumbs) Vegetable oil (for frying) Using coarse grating blade, shred pear
Braised Celery
about 4 months ago - No comments
8 stalks celery, rinsed and trimmed, leaves chopped and reserved 1 tablespoon unsalted butter Pinch kosher salt Pinch freshly ground black pepper 1/2 cup good quality beef stock or broth Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias. Heat the butter in a 10-inch sauté pan
Ideas for enjoying Celery
about 4 months ago - No comments
Celery leaves add color, flavor, and vitamins to a variety of soups. Add leaves and stalks in big chunks, chop and sauté along with onions at the beginning of the recipe, or slice and add near the end of cooking. Enjoy raw as a snack, with peanut butter or cream cheese, or try adding to green
Strawberry Spinach Salad
about 7 months ago - No comments
1 pint strawberries, sliced 1 tablespoon plus one teaspoon white balsamic vinegar 1 tablespoons olive oil Salt and pepper 1 bunch spinach, washed and coarse stems removed 2 ounces goat cheese, crumbled 1/4 cups sliced almonds, toasted In blender, puree 3/4 cup strawberries with vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer vinaigrette to large serving bowl.
Dish of the Week: Linguine with Gorgonzola, Spinach, and Prosciutto
about 8 months ago - No comments
1 pound dried linguine 1 bunch spinach, coarse stems discarded, leaves washed well and spun dry 1/2 pound thinly sliced prosciutto, cut into 1/2-inch pieces 2 tablespoons finely chopped garlic 2 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled 2 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano, crumbled 3/4
Cantaloupe and Celery Salad
about 8 months ago - No comments
1/4 cup fresh lemon juice 3 tablespoons chopped shallot (about 1 medium) 2 tablespoons Champagne vinegar 1 1/2 teaspoons finely grated lemon peel 1/4 cup olive oil 2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced 1 1/2 teaspoons tamari soy sauce 1 ripe medium cantaloupe or honeydew melon or 2 small
Apple, Celery, & Walnut Salad
about 9 months ago - No comments
2 T fresh-squeezed lemon juice 2 T Dijon mustard 1 T + 1 tsp. Agave Nectar or honey 6 T extra-virgin olive oil 5-6 large stalks celery with leaves 2 large apples salt to taste 1/2 cup walnuts, toasted then chopped 1/2 cup dried cranberries Whisk together the fresh lemon juice, Dijon Mustard, Agave Nectar,
Carrot Ginger Soup
about 10 months ago - No comments
1 lb white onions 1 bunch celery coarsely chopped 4 lbs carrots, coarsely chopped 2 lbs sweet potatoes, coarsely chopped 1 can diced tomatoes 6 oz ginger, unpeeled 1 bulb garlic, unpeeled 1-2 jalapenos 4 cubes vegetable bouillon 4 bay leaves 1 can coconut milk 1 gallon water Agave syrup Lime juice Black pepper Salt
