We received a ton of feedback about the Dogma Boxes, and the following post includes a bunch of great ideas that were submitted by customers!
Here are the ideas:
///
...Yay, dogma box! I'm a huge fan. Here's some of what we've been eating
lately:
the best midwinter sandwich: hummus, radish and sprouts on a whole
wheat wrap
turnip chips: sliced very thin, tossed with olive oil and lots of salt
and pepper, bake on a cookie sheet at 400 till tender/crisp
matchstick salad: julienned celery root and carrots and mung bean
sprouts tossed with oil and vinegar
kasha varnishkes: bowtie noodles, cooked buckwheat, and sauteed
parsnips and/or carrots
jewel cubes: peeled and cubed beets tossed in oil and roasted in
tinfoil, lovely with goat cheese
roasted root vegetables, always, constantly, forever!
///
...and when I read the newsletter this week it occurred to me that other people
might be as happy as I was to find another way to eat parsnips.
Generally, I add them to split pea soup, or make a sort of parnsip latke
and serve it with applesauce. But this week I discovered the joy that
is Fried Parsnips!
It's very simple. You boil the parsnips (carrots are good, too!), without
peeling them, for 15 minutes. Scrape the peels off, then slice into
slabs about 3/8" thick, 2" long. Dredge them in flour, then fry them
all at once in oil. I like to add salt and pepper to the flour, but I
think the parsnips hold their own without it. The best thing is these
are even better cold.
///
The Dogma Box on Examiner.com!
///
... I do have one additional recipe for the dogma box customers. The chef at Gramercy Tavern who used to work at Blue Hill has a "burnt" celery root puree recipe that is very good. "Burnt" Celery Root Puree
///
Enjoy and feel free to keep the ideas coming, thanks!
