How To Eat Your BOX! (Week of 3/26/17)

How To Eat Your BOX! (Week of 3/26/17)

Ataulfo Mangos: Unlike other mangos, Ataulfos get very soft, and even wrinkly when ripe. And the darker the yellow, the sweeter they are! They also have a creamier texture and don’t get those annoying stringy fibers like other mangos do. Eat these raw or try adding them to one of your favorite cooked savory dishes….

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How To Eat Your BOX! (Week of 3/19/17)

How To Eat Your BOX! (Week of 3/19/17)

Good quality lettuce is a might hard to find right now but don’t let that stop you from eating your veggies raw. Here are a few ideas on how you can still have a fresh side-dish on the dinner plate without the leafy greens: Zucchini Salad: Zucchini is more often used as a cooking vegetable…

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How to Eat Your BOX! (Week of 3/12/17)

How to Eat Your BOX! (Week of 3/12/17)

Cauliflower: I’ve said before how versatile this vegetable can be. Soaking up and blending with whatever flavors surround it, cauliflower fits right in just about anywhere. But cauliflower doesn’t have to go with anything. It’s great all on its own! Simply break it up into small pieces, toss in some olive oil and garlic salt, spread…

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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 2/26/17)

How To Eat Your BOX! (Week of 2/26/17)

Carrots There are so many ways to enjoy carrots! We love them raw, roasted, in stews, or in stir fry’s. One way I make sure to take my daily carrot in take is in my juice. Every morning I grab the basics: cucumber, celery, carrots, apple and lemon. Juice and off we go! Keep a…

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How To Eat Your BOX! (Week of 2/19/17)

How To Eat Your BOX! (Week of 2/19/17)

D’Anjou Pears: The d’Anjou is a truly all-purpose pear. They are juicy when ripe, and their subtle sweetness hints at a refreshing lemon-lime flavor. Their dense flesh holds up well in heated applications like baking, poaching, roasting, or grilling and they are delicious when sliced fresh in salads or eaten as an out-of-hand snack. The…

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How to Eat Your BOX! (Week of 2/12/17)

How to Eat Your BOX! (Week of 2/12/17)

Baby Broccolini: Broccolini is a hybrid between broccoli and Chinese kale (not actually baby broccoli). It can be cooked much the same way as regular broccoli but is more tender and takes less maintenance. Simply chop off an inch or two from the stems and either bake in the oven or toss in a stir…

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How to Eat Your BOX! (Week of 1/29/17)

How to Eat Your BOX! (Week of 1/29/17)

This week’ How To Eat Your Box! entry comes from guest writer Ashley Rodriguez, food blogger at Not Without Salt. Tangelos Citrus are my personal highlight of winter. They are the sunshine on the plate. In our house citrus rarely makes it beyond the point of peeling then eating. Tangelos specifically are a cross between a…

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How To Eat Your BOX! (Week of 1/22/17)

How To Eat Your BOX! (Week of 1/22/17)

Bananas: Apart from being a main ingredient in smoothie’s, bananas are great in cooking as well. I started using up my ripe bananas to make flourless pancakes a few years ago. Now it’s my go to when the bananas are a little past their prime. (It’s also a lot easier and quicker than pulling out…

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