This is our regular blog post where we archive the weekly recipes we curate with our grocery bags.
This week’s recipes:
️ Puerto Rican Inspired Treats!
Sofrito is a very flavorful base for cooking, like a Puerto Rican mirepoix! You blitz up your cubanelle peppers with garlic, onions, and herbs for an amazing starter that will give delicious flavor to so many recipes. Use it in your beans, rice, eggs, soups, or absolutely anything that could use its serious hit of flavor.
We're giving you enough plantains that you can eat some green and let some sit to ripen. The best of both worlds! Use your ripe plantains to make Canoas, an amazing, indulgent dish of fried whole plantains stuffed with ground beef and cheese. Add-ons: Deep Roots Ground Beef, Cabot Cheddar, Sazón
The green plantains will rock as Mofongo, Plantain Chips, or even as a soup!
The malanga/taro root is super unique: creamy and starchy, with a slightly nutty flavor. It can be treated similar to potatoes: you can eat it mashed just like potatoes, slice it and fry like chips, or just roast it with some olive oil! One particularly delicious use for your Malanga is to make it into a soup: We recommend pureeing your butternut squash and adding half a cup to this recipe for an incredible, warming dish.
Hearty & Healthy Mains ️
One perfect, easy weeknight dinner: Pineapple Teriyaki Chicken! The sweet-savory action of this dish is exactly what I'm craving on these cold winter days. Serve with rice! Add-ons: Deep Roots Chicken
This week's cherry tomatoes are really special and would be gorgeous roasted as they are, on the vine. A little olive oil, good bread, and maybe some cheese makes these a perfect, beautiful appetizer or snack-y meal.
And if you'd like a way to use them in a recipe ... a roasted Cherry Tomato, Chickpea, and Cauliflower salad is an amazing way to show off your produce! This recipe uses a cauliflower "cous-cous", but you could just as well use real couscous (available as an add-on!), and roast and mix in the cauli. Add-ons: Cous-cous, Chickpeas, Olive Oil
Braised collard greens with some of our dried beans would be super nice with a base like rice for a modular, satisfying lunch. Maybe cook your beans with your sofrito! Add-ons: Chicken stock, Bacon, Beans, Rice
Quick Pantry Staples!
Do you have too much garlic from the past few weeks? Whip up a garlic-infused olive oil for an easy burst of garlic-y flavor in any recipe! Make sure to keep the heat low while infusing so that you don't burn the garlic.
And if you have a little too much onion, the pro move is to hit them with a quick pickle for some tangy gems that keep for a while in the fridge. Even a few of these will really upgrade your egg sandos, avocado toast, and salads.