Featured Article

Potato Celeriac Mash

Potato Celeriac Mash

Sep 22, 2022
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Parmesan Kale Crisps

Parmesan Kale Crisps

Sep 15, 2022
Ingredients 2 cups finely shredded parmesan cheese 2 cup ripped kale (chip sized) ½ tsp. The Garlic Box ( Lemon Garlic & Rosemary seasoning) ⅛ tsp. Black pepper Instructions Preheat...
Maple Garlic Butter Carrots

Maple Garlic Butter Carrots

Sep 08, 2022
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie

Sweet Swiss Chard Smoothie

Sep 05, 2022
Sweet Swiss Chard Smoothie 1/2 cup  Orange Juice  1/2 cup Almond or Oat milk 1 cup  firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...
Kale & Pimento Crustless Quiche

Kale & Pimento Crustless Quiche

Aug 21, 2022
Ingredients• Olive oil• 1 small yellow onion, halved and thinly sliced• 2 cloves garlic, minced• 1 cup chopped mushrooms• 1/2 small pimento pepper, halved and thinly sliced• ½ teaspoon dried...

Lemony Fennel, Baby Pink Turnip and Arugula Soup

Lemony Fennel, Baby Pink Turnip and Arugula Soup

(Week 1, 2021 Fall FoodBox)

This simple and refreshing soup brings a bit of brightness on a dreary fall day.


  • 2 tbsp olive oil
  • 1 leek, white part only, diced
  • 1 clove garlic, minced
  • 1 medium fennel bulb, diced
  • 3 baby pink turnips, diced
  • 1 medium Kennebec potato, peeled and diced
  • 3 cups chicken or vegetable stock
  • 1 cup packed arugula
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp lemon zest
  • Grated pink turnips, garnish
  • Yogurt, garnish 
  • Fennel fronds, garnish
  • Extra virgin olive oil, garnish


  1. In a medium saucepan, heat the olive oil over medium heat. Add the diced leek, garlic, and fennel. Add a pinch of salt and cook for 3 minutes or until soft and translucent. Do not brown them.
  2. Add the turnips, potato, and stock. Bring to a light simmer, cover the pot and cook for 15 minutes or until vegetables are tender. Add the arugula and cook for 1 more minute.
  3. Season with salt and pepper. Add the lemon zest. Puree the soup in a blender. You can strain it if you like or leave it a bit chunky.
  4. Garnish with grated pink turnips, yogurt, fennel fronds  and olive oil.