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VEGGIE FILLED CHARD WRAPS

Sep 24, 2021
4 chard leaves 1/2 cup hummus (we suggest Crampton’s Lemon Dill) 1 cup cooked spaghetti squash  1 medium cucumber 1 field tomato 2 carrots , grated 1 avocado , sliced...

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...

Zucchini Fries

Ingredients:
  1. 1 cup panko (bread crumbs)
  2. 1/2 cup freshly grated Parmesan cheese
  3. 1 tablespoon summer savory
  4. salt and pepper
  5. 4 small zucchini squash, cut into 1/4"-1/3" sticks
  6. 1/2 cup flour
  7. 2 eggs, beaten
1. Preheat oven to 425 degrees F. Coat a cooling rack with non stick spray, and place on a baking sheet. 2. In a bowl, combine panko, parmesan, herbs, and a good pinch of salt and pepper. 3. In a separate bowl, add flour and a pinch of salt and pepper. In another separate bowl, add beaten eggs. 4. Working in batches dredge zucchini in flour, then dip into egg, and dredge in panko, pressing to coat. 5. Place on the prepared cooling rack on the baking sheet. 6. Bake in oven for 20-25 minutes, or until golden brown and crunchy! Serve immediately!