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Chioggia Beet Carpaccio

Sep 17, 2021
Chioggia Beet Carpaccio The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Chioggia, a town in Northern Italy, and became popular in...

WEEK 12! FOODBOX FEATURE RECIPES.

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...

WEEK 11! FOODBOX FEATURE RECIPES.

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...

Maple Balsamic Oven Roasted Carrots and Beets

1 lb. carrots, cut into chunks 3 beets, peeled and sliced into ¼" slices 1 red onion, cut into 1.5” chunks 3 Tbsp. balsamic vinegar 4 Tbsp. extra virgin olive oil 2 Tbsp. maple syrup 1 clove garlic, finely chopped ½ tsp. thyme Coarse sea salt and pepper 1/c teaspoon cumin Preheat oven to 375° F and line a baking sheet with parchment paper. Prepare vegetables as directed, trying to keep them close to the same size. Place them into a large bowl. Whisk together all remaining ingredients. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce. AIMG_1384rrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. Check with a fork at 45 minutes and add more time if needed.