How to Eat Your BOX! (Week of 6/4/17)

How to Eat Your BOX! (Week of 6/4/17)

Cabbage: Cabbage is a handy thing to have around. Don’t let it be that vegetable that sits in the bottom of your refrigerator drawer for months on end. There are endless opportunities to use it up. I’m constantly pulling mine out and adding it to my “just about anything”. I like to make cabbage “shavings”…

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How to Eat Your BOX! (Week of 3/5/17)

How to Eat Your BOX! (Week of 3/5/17)

Butternut Squash: There are many, many ways to use this creamy squash, but my favorite way is in soup. It adds such a wonderfully rich and smooth texture that I can’t pass up any opportunity to pureed it. The key to getting that rich full flavor is to roast or sauté the squash first. You…

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How to Eat Your BOX! (Week of 12/4/16)

How to Eat Your BOX! (Week of 12/4/16)

Baby Bok Choy: This Asian vegetable is in a class all on its own. It has a delicate and almost foam like texture and can be quite versatile. Try sautéing in a little olive oil and freshly minced garlic. To add more flavor you can use a combination of lemon and tarragon, or try soy…

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Caramelized Leeks and Cabbage

Caramelized Leeks and Cabbage

We know some people aren’t huge fans of cabbage, because it can be bitter. Want to know some good news? It’s actually really, incredibly easy to make caramelized cabbage that isn’t bitter, bland or boring. Here’s what you’ll need: Caramelized Leeks and Cabbage 1 medium leek (or 1 medium onion) 1 1/2 tablespoon butter (or…

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The Recipe Box: Chopped Kale Salad + Creamy Almond Ginger Dressing

The Recipe Box: Chopped Kale Salad + Creamy Almond Ginger Dressing

This week’s recipe box features the ingredients for a recipe from Ashley McLaughlin, the person behind the inspiring blog over at Edible Perspective. I was looking for a recipe to feature the local kale we’d be getting in this week from our friends over at Ralph’s Greenhouses, and came across this one for a chopped…

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