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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...


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...


SERVES 2! Wondering what to do with your Thanksgiving leftovers? We have some great ideas! Try making this quesadilla that uses all your leftovers - yes, even the cranberry sauce! 

Here is your shopping list! These items are in addition to your leftovers you already have.

  • Tortillas
  • Bothwell cheese in mozzarella or marble. 


  • 4 large tortillas
  • 2 cups leftover turkey meat, shredded
  • 1 cup leftover stuffing, chopped
  • 1 cup leftover veggies (carrots, sweet potatoes, green beans, parsnips, etc), cubed
  • 2 cups mozzarella or marble cheese, shredded
  • 4 tbsp of leftover gravy
  • Leftover cranberry sauce for dipping


  1. Heat a large skillet on medium high heat.  Spread a thin layer of gravy on one side of a tortilla and place (gravy side up) in hot skillet.  
  2. Spread another tortilla with gravy and have it ready on your board.  
  3. Take half of the shredded turkey and sprinkle in an even layer on the tortilla in the skillet.  Next, take half of the stuffing and spread over the turkey, followed by half the veggies.  
  4. Finish with half the cheese and top with the other tortilla that was set aside.  Cook for 2-3 minutes (press down with a dinner plate for more even cooking).  Check the bottom with a spatula to see if it is browned, careful not to let it burn.
  5. Once browned, carefully flip the quesadilla over with a large spatula.  You can also slide the quesadilla out onto a board then top with a dinner plate and flip over to carefully slide back into the skillet.
  6. Cook for another 2-3 minutes on the second side.  Remove from skillet and repeat with the remaining ingredients.  Cut each quesadilla into quarters and serve with leftover cranberry sauce on the side.  Enjoy!