Recipes

Fresh or dried shitake mushrooms help give this vegetarian soup tons of flavor. If using dried shitakes, soak 4-6 mushrooms in boiling water to rehydrate.  Reserve the water. Soak 4 oz. dried rice noodles in cold water. Thinly slice the rehydrated or fresh shitake mushrooms. Trim 1 Leek then slice in half lengthwise and rinse to clean.  Slice into very thin julienne strips, 1-2" long. Wash 1-2 carrots and cut into julienne strips. Mince [MORE ...]

This is one of my favorite recipes for Butternut Squash: moist inside, crunchy outside and not overly sweet. Pre-heat the oven to 400. Cut 1 Butternut Squash in half lengthwise and bake face down on a cookie sheet until it is completely soft and browned around the edges.  Placing it on parchment paper makes clean-up easier. Allow the squash to cool, then scoop out and discard the seeds.  Remove the cooked squash from the [MORE ...]

This recipe is from the New York Times.  If you have more time, try roasting the carrots and leeks in the oven at 375 degrees first instead of sauteing them -- the soup will develop a smokier, deeper flavor. Clean and dice 2 leeks, discarding the tough greens. Dice carrots to make 4 C. Heat 2 T. butter in a heavy-bottomed pot.  Add the leeks and carrots and saute for 5-10 minutes, until the [MORE ...]

You've probably had a dip like this made with artichokes.  This one uses Broccoli, and is easier and quicker to make.  I'm not going to claim this is a "healthy" recipe but you can substitute soft tofu for the cream cheese if you like. Heat the oven to 375. Butter or oil a 9 inch square baking dish or similar. Cut the florets off 1 lb. of broccoli and cut or break into small [MORE ...]

In this recipe, cabbage wedges are tossed with a lemony marinade and then oven-roasted to caramelize and tenderize them.  This recipe is from the New York Times. Heat the oven to 450. Remove any wilted leaves from 1 head of cabbage.  Cut the cabbage in half through the core, from bottom to top.  Place the halves cut-side down and slice each into 6 evenly-sized wedges, held together by a section of the core. In [MORE ...]

Baked pasta is an easy weeknight dish that will feed an entire household and can be readily adapted to the ingredients in your box.  You can cook the pasta ahead of time (or use leftovers), or just make the casserole ahead of schedule and reheat before serving.  Generally speaking, 1 C. dry pasta will make 1 large serving cooked.  I use a cast iron skillet to make this dish, sauteing the vegetables first in [MORE ...]

Briciole is the Italian name for this dish but the preparation is common in France as well.  Braising Leeks in a little broth gives them a "melt in your mouth" quality, and they soak up whatever flavors you add to them.  It makes a great vegan topping for mashed potatoes, but you can also use it as the basis for a non-vegan roast of some sort. Preheat the oven to 350. (Alternately you can [MORE ...]

You can cook the spaghetti squash ahead of time and then put the rest of the recipe together in less than half an hour. To cook the squash: Heat the oven to 375.  Slice a spaghetti squash in half the short way.  Scoop out the seeds and pulp around them and discard.  Use a fork to poke a few holes in the shell of each half of the squash, then place face down and [MORE ...]

These french-fry shaped roasted Beets get crispy on the outside and tender on the inside. You can prepare and serve alongside potato oven fries, but use a different pan to cook them to avoid turning the potatoes red.  Roasting beets in the oven allows you to skip the step of peeling them, but you should scrub them with a brush before cutting to remove soil that can be hard to see. Preheat the oven [MORE ...]

Crumbles are one of the easiest desserts to make.  This one uses winter squash puree instead of fruit.  This recipe will use about half of 1 butternut or Kabocha squash.  You can double it to use an entire squash, or use the other half for another recipe. Cut one winter squash in half and bake, face down, on a cookie sheet at 400 degrees until it is soft and brown around the edges.  Remove [MORE ...]

This recipe combines beets and potatoes with Leeks and citrus zest for a tasty, beautiful and warming winter dish.  Note that you should eat the mandarins immediately after removing their zest or they will dry out. Remove the leaves from 2-3 leeks.  Cut the shanks in half lengthwise then clean under running water to remove any soil between the layers. Slice the leeks lengthwise, then cut the slices into 2" lengths. Preheat the oven [MORE ...]

The base for this bowl is roasted Delicata, which also serves to wilt the Kale. Slice 1 Large or 2 smaller Delicata in half lengthwise, then scoop out the seeds and pulp. (You can reserve the seeds and toast them if you like). Place the cut sides down and then slice into 1/2" thick half rounds. Brush the bottom of a cookie sheet with olive oil, then sprinkle with salt. Arrange the delicata slices [MORE ...]

This Italian-inspired salad resembles Caponata but substitutes Green Beans for the traditional Celery.  You can use fresh raw tomatoes instead of the cooked Romas if you prefer, just before serving. Cut 1 large or 2 smaller eggplants into 1" thick slices.  On a large plate, mix together 2 T. olive oil with 1 T. soy sauce.  Coat both sides of each slice with the mixture by dipping one side in it, and then brushing [MORE ...]

Green Beans and Kale both take nicely to high-heat cooking for just the right amount of time.  It breaks down their tough exteriors and allows other flavors to penetrate.  The raw tomatoes add sweetness and juice. Trim 1/2 lb. of Green Beans and cut in pieces. Remove the stems from 1 bunch of Kale, then chop roughly. Peel and mince 3-4 cloves of garlic (2 T. minced). Core and dice tomatoes to make 2 [MORE ...]

Baking really brings out the complex flavors of pluots and highlights their beautiful color.  This is a gorgeous and delicious dessert that is quite simple to make. Make the dough:  Cut 8 oz. of cold butter into small chunks.  Combine with 2 C. all-purpose flour in a large bowl and work together with your fingers (or use a pastry blender).  You should end up with pea-sized pieces of dough. In a small bowl, whisk [MORE ...]

Eggplant is commonly served undercooked, which I feel is one of the reasons people don't like it.  It should never be crunchy (in my opinion) but melt in your mouth.  However you cook your eggplant, make sure to err on the side of too much cooking time, rather than too-little. For this recipe, simply roast your eggplant whole in the oven or on the grill until it is completely soft. If you like, you [MORE ...]

To keep your house cool, this recipe uses the microwave to parboil the Green Beans and the grill to roast the tomatoes.  Do not try to roast any "regular" tomatoes with the romas, as it will make a big mess when the juice is released and burns. Heat the grill to medium-high. Slice 1 pound of San Marzano tomatoes in half lengthwise. Cover the bottom of a large cast iron skillet or heavy baking [MORE ...]

Two great squashes that taste great when grilled! The Delicata is sweet and creamy, and the Zucchini is...not.  You can make separate tacos, or mix them together.  The marinade is the same. Cut 1 Delicata squash in half lengthwise and scoop out the seeds and pulp.  Slice each half crosswise in half-inch thick or thicker slices -- if you slice them too thin they will burn. Trim 2 zucchini and then use a sharp [MORE ...]

This is a sheet-pan and blender recipe that makes a thick, flavorful sauce that can be used to top pasta or for dipping.  No peeling is required for the tomatoes or peppers; just the garlic. Heat the oven to 350. Brush a baking sheet or large cast iron skillet liberally with 1 T. olive oil mixed with 1/2 t. salt. Cut 2 lbs. of tomatoes in half (removing the cores first) and then place [MORE ...]

This recipe adds flavor and crunch in the form of fried garlic slices and toasted seeds and nuts.  A by-product of this recipe is the garlic-flavored oil which you can save and use in a salad dressing or other recipe.  The fried garlic itself will keep for a week at room temperature; you can make extra and use it again later. Peel and trim 3-5 cloves of garlic.  Slice them lengthwise thinly to get [MORE ...]

This simple summer dish can be augmented and modified with the herbs and spices of your choosing but this gives it a pan-Asian treatment.  You can also add the protein of your choice. Peel and slice 1 large onion or smaller onions to make 2 C. Core and slice 3 Gypsy peppers lengthwise. Trim and cut 1 Zucchini or other summer squash in 2" strips (roughly the same size as the pepper slices). Peel [MORE ...]

This is a Thai-influenced salad that can be topped with protein or served with rice. Roughly chop cucumbers to make 1 1/2 C. Shuck 2 ears of corn and cut the kernels off the cob. Dice 2 medium tomatoes Thinly slice onion to make 1/2 C. Peel and mince 1 clove of garlic and 1 piece of ginger to make 1 T. Toss the onion and tomatoes with 1/4 C. lime juice and a [MORE ...]

Some people eat Cucumbers out of hand as a snack. If you're not one of those (I'm not), and you find yourself long on Cukes, Greek Salad is an easy way to use them up. It's tasty and healthy accompaniment to standard July 4th fare.  Once prepared, this salad will keep in the fridge for several days and even get better (although the tomatoes will get a little mushy). Peel a Red Onion and [MORE ...]

Parboiling green beans seems like an easy task, but it's easy to overcook them.  The cold water bath is essentially to avoid mushy beans.  Ice water is best, but if you skip the ice, make sure to change the water 3-4 times or the beans will keep cooking. Heat a pot of water big enough to fit the beans with 1 t. salt. Prepare a cold water bath, preferably with 8-10 ice cubes. Chop [MORE ...]

This a delicious dessert that only requires a grill.  The technique for grilling the fruit is important though, and requires patience:  if you do it wrong, the fruit will burn into charcoal.  You can also substitute peaches, or do both fruit. Cut 4 apricots in half and remove the pits. Clean the grill and then oil it.  Heat to high for 15 minutes. Place the apricots face down on the grill and turn the [MORE ...]

Zucchini noodles are cooked with garlic, then tossed with an arugula-tomato salad Trim the ends off 1 lb. of Zucchini, then use a spiralizer or mandolin to cut them into long, thin noodles.  Toss in a colander with 1 T. salt, then let sit for 10 minutes on a plate or in the sink (to catch any drips). Meanwhile, wash and spin dry 4 C. arugula leaves. Remove the stems from 1 C. Cherry [MORE ...]

Trim 2-3 Zucchini, then use a mandolin or vegetable peeler to shave them into long, paper-thin strips. Do the same with 2-3 Carrots. Toss the shaved vegetables with 1/2 t. salt and 2 T. lemon juice and let sit for 10 minutes. Meanwhile, separate the leaves of 1 head of Little Gem lettuce.  Soak them in a cold water bath, then rinse off the bases of each leaf.  Drain the dirty water and soak [MORE ...]

Crush 12 oz of firm or very firm tofu into crumbles, then marinate with 1 T. soy sauce and 1 t. sesame oil (or hot chili oil if you prefer). Separate the leaves of 1 head of Red Butter lettuce.  Soak them in cold water, then rinse the bases to remove any stubborn silt.  Wash again, then spin dry and refrigerate for 15 minutes. Peel and then thinly slice fresh onion to make 1 [MORE ...]

This spicy Thai curry is nicely balanced by the sweet vegetables. You can use either Snap or Shelling peas for this recipe.  Add your favorite protein source to make a more filling dish. Separate the leaves from the stems of 2-3 Spring onions and set aside for later.  Remove any skin from the bulb and stem, then thinly slice them to make 2 C. Heat 1 T. coconut oil in a wok and add [MORE ...]

Potatoes and Asparagus have different cooking times in the oven, so they are separately roasted and then tossed with arugula in this warm salad. Heat the oven to 400. Soak 1/2 lb. of arugula in a cool water bath, then drain and spin dry. Chop 1 stem of green garlic, white and green parts both. Scrub 1 lb. of potatoes and then cut into 2" by 1/2" pieces ("fries").  Toss with 1 T. olive [MORE ...]

This is a very simple risotto that gets topped with quickly sauteed or stir-fried vegetables. For the risotto: Bring 6 C. of vegetable or mushroom broth to a simmer. Clean and chop 3-4 Spring onions. Separate the greens from the white parts. In a separate saucepan, toast 1 C. arborio rice in 2 T. olive oil over medium-low heat until translucent. Add 1/2 C. white wine or broth and stir until it is absorbed. [MORE ...]

The cooked beets add moisture and color to the brownies while also dramatically increasing their nutritional content.  Still plenty of calories though. Puree peeled, cooked beets to make 1 C. Melt 1 C. of salted butter.  Add 3/4 C. unsweetened cocoa powder and 1 1/4 C. granulated sugar to combine. Meanwhile, beat 2 eggs with a hand or stationary blender for 2 minutes, until frothy. Combine the eggs with the butter/flour mixture and stir [MORE ...]

I grew up eating my Irish-born grandmother's corned beef and cabbage, and must confess that I am not a fan of either the meat or the mushy cabbage.  For me, this is a better alternative for St. Patrick's Day and it's vegetarian to boot.  This is dish can be called "homey" or "comfort food", but can easily be jazzed up serving it with something completely non-Irish like salsa or tabasco sauce. Scrub 2 lbs. [MORE ...]

This is an Asian-style pasta salad made with spaghetti squash instead of noodles. Cut one Spaghetti squash in half around it's "waist".  Bake at 400 degrees until the squash can easily pierced with a fork. Remove from the oven and allow to cool. Mince Spring Onions (whites and greens) to make 1 C.  Toss with the juice of 1/2 lemon and allow to steep. Use a fork to remove the cooked squash from the [MORE ...]

A vegetarian, oven-based version of the traditional Irish recipe of potatoes and kale with lots of sharp cheddar.  The "squeak" in this case comes from the sound the kale leaves make when you're preparing them, and the "bubble" comes from the cheese. Heat the oven to 400. Wash and dice 2 lbs. of potatoes (preferably red, but yellow are fine too). Toss the potatoes in a large cast iron skillet with 1/2 t. salt [MORE ...]

This is a quick weeknight recipe that relies on the charred goodness of the roasted broccoli add flavor to the tomato-white bean combo. Preheat the oven to 400. Separate the stems and florets of 1 bunch of Broccoli.  Cut the florets into small pieces.  Peel the stems and then cut into strips. Trim, clean and slice 1 leek.  Toss with the broccoli in a bowl with 2 T. olive oil and 1/4 t. salt.  [MORE ...]

The chard is sauteed first, then dressed with a soy-sesame sauce.  You can serve this salad warm or cold. Remove the stems from 1 bunch of Chard and wash them.  Trim off the ends on each side and then finely chop the stems to make 1 C.  Discard the rest. Soak and drain the chard leaves, then shake them dry -- you want them a little wet.  Roughly chop. Finely minced 3-4 cloves of [MORE ...]

This raw kale salad uses Lemon Juice to "marinate" or "cook" the leaves to tenderize them while infusing them with more flavor. The butternut is diced and roasted to make crunchy and tender "croutons". Make a dressing with the juice of 1 lemon and an equal amount  of olive oil.  Whisk in 1/2 t. salt.  Press 1 large peeled clove of garlic and add to the marinade.  Allow to sit for 10-15 minutes. Cut [MORE ...]

This recipe features the same intense flavors as its pasta-sauce cousin:  garlic, olives and/or capers, and anchovies.  Miso paste would be an appropriate vegan substitute for the anchovies.  Chard stems are edible and sweet, with a texture like celery.  I don't always include them when I cook chard, but in this recipe they soak up the other flavors and make the whole  dish better. Rinse and shake dry 1 bunch of Chard.  Separate the [MORE ...]

This savory vegetarian bread pudding is a nice alternative (or addition to) stuffing.  Recipe is from Martha Stewart. Peel  and trim 1 lb. parsnips.  Parboil until they are tender then cool under water.  Slice in half and remove the cores if they are woody (not easily pierced with a knife).  Chop into cubes. Trim, clean and dice 1 large or 2 small Leeks. Trim and dice 3 stalks of celery. Wash and trim 1/2 [MORE ...]

The cilantro-based Chimichurri adds a lively kick to this simple but delicious recipe. Heat the oven to 425. Rinse 1 lb. of Fingerling Potatoes and slice in half lengthwise. Rinse an equal amount of carrots and then cut so that they are more or less the same size as the potatoes. Toss the vegetables with 3 T. olive oil and salt and pepper generously. Arrange in a single layer on a baking sheet and [MORE ...]

This is really just a variation on a recipe I've posted before.  Roasted Delicata makes a healthier version of croutons while the purple starburst of the KN-Bravo radishes contrasts beautifully with the dark green Kale leaves and adds another texture. Slice 1 Delicata Squash in half lengthwise, then scoop out the seeds.  You can discard them or wash them, dry them, roast them and use as an additional salad topping.  Dice the entire squash [MORE ...]

This simple dressing will turn just about anything into a tasty salad, even a single ingredient like julienned carrots or steamed broccoli. Zest 1 meyer lemon, then juice it.  Juice another 3 lemons. Peel and mince 1 clove of garlic.  Add it to the lemon juice and zest and let sit for 5 minutes. Add 1 tsp. grainy mustard and 1/2 C. olive oil. Shake vigorously, then taste and season with salt and pepper.  [MORE ...]

You can simply boil the leeks with either of the vegetables, but roasting them adds lots of flavor, especially if you deglaze the pan with lemon juice. Heat a pot of salted water to a boil. Heat the oven to 425 degrees. Peel 1 lb. parsnips and boil, whole, until easily pierced with a knife.  Remove from the water and rinse to cool. Peel 2 lbs. of potatoes (or leave unpeeled) and add to [MORE ...]

If you're not a huge Fennel fan, this recipe may help.  Caramelizing it on the bottom of a gratin mellows the anise flavor while bringing out the sweetness and giving it a wonderfully unique texture. To prepare the fennel, cut the tough base off the bottom of 1 Fennel bulb.  Trim the stalks off at the top of the bulb.  (The stalks are not edible but they make a nice addition to a homemade [MORE ...]

This stir-fry adds finely shredded, marinated raw cabbage after the cooking is finished.  If you prefer your cabbage cooked, feel free to add it to the wok while stir-frying.  This is a fast, filing and tasty meal. Crumble 12 oz. extra firm tofu and then drizzle with 1 T. soy sauce and 1 t. sesame oil or hot sesame oil. Trim 1/2 lb. green beans and cut into 1-2" pieces. Peel and mince 3 [MORE ...]

Potato Leek soup is a cozy winter-time standard.  This recipe adds a few bells and whistles: roasted garlic, creamy white beans and zingy lemon juice and zest.  To give it some spice, you can add some fresh jalapeno or Poblano chile. Heat the oven to 400.  Cut the top off 1 head of garlic and wrap in a piece of foil.  Optional: Wrap 1 Jalapeno or Poblano chile in a piece of foil as [MORE ...]

Roasted Delicata Squash serves as a healthier version of croutons in this recipe, which includes a vegan dressing that stands in for Caesar, but you can just use a regular Caesar if you like. Slice 2 small or 1 Large Delicata squash (or do more and have some extra for snacking) in half lengthwise and scrape out the seeds and pulp.  You can clean the pulp off the seeds and roast them if you [MORE ...]

Yep, Fajitas made with Tofu.  The vegetables in your boxes right now, especially peppers, onions and green beans, are the perfect combo for making Fajitas.  This vegetarian recipe uses tofu as the protein, but you can use whatever you like. Make the fajita seasoning:  In a small bowl, combine 4 t. chile powder, 2 t. paprika or smoked paprika, 2 t. cumin, 1 t. onion power, 1 t. garlic powder, 1 t. salt, and [MORE ...]