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Sep 11, 2021
CREAMY CHICKEN & LEEKS 1 tbsp olive oil 4 chicken breasts Salt and pepper to taste Juice from half a lemon 2 Leeks, quartered lengthwise and roughly chopped 1 clove...


Sep 03, 2021
RED KURI MASH WITH CRISPY ONIONS (Week 11 Food Box Recipe) Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of...

Week 10 Foodbox Feature Recipes!

Aug 27, 2021
BEEFSTEAK TOMATO GRATIN   Ingredients: 4 ripe beefsteak tomatoes 1/4 cup basil, freshly chopped, divided 4 cloves garlic, minced, divided 3 tbsp olive oil, divided 3 tbsp coarse fresh bread...

Roasted Golden Beet and Goat Cheese Crostini with Summer Savory & Honey

Aug 20, 2021
  Ingredients: 1 baguette or loaf of bread, sliced thin 4 medium-sized golden beets, peeled and diced 2 Tbsp. olive oil 4 oz. goat cheese  1 tbsp summer savory (plus...
Curried Buttercup Squash Soup

Curried Buttercup Squash Soup

Aug 13, 2021
Ingredients: 1 large buttercup squash 2 tbsp olive oil 2 tsp madras curry powder 1 bunch green onions, roughly chopped 4 celery stalks, roughly chopped (if there are leaves, save...

Cabbage & Cucumber Salad


1/2 head green or red cabbage, shredded or thinly sliced

2 cucumbers, sliced into half-moons

2 tbsp fresh dill, chopped

3-4 green onions, chopped

1 1/2 tsp salt, divided

2 tbsp  lemon juice

3 tbsp olive or avocado oil

Salt and pepper to taste


  1. Discard soft outer leaves of the cabbage. Cut through the cabbage in half and cut again in half, making quarters. Reserve one half of cabbage for another recipe.
  2. Cut diagonally the cabbage core and discard. Shred or thinly slice cabbage. Transfer shredded cabbage into a medium mixing bowl.
  3. Cut the cucumbers in half lengthwise and then across, making half moons. Chop finely fresh dill and green onions. Transfer to bowl.
  4. Add salt, pepper, lemon juice, and oil of choice directly to salad and mix to combine well. Taste and season with salt and pepper as desired. 

*Salad can be stored for 4-5 days in the refrigerator.