Recipes Ideas for the Recommended Box

Delivery week 4/14

I hope you all are as excited for spring/asparagus/tomatoes season as I am…. in honor of all the spring vegetables, enjoy this delicious asparagus recipe adapted from

Minty Spring Asparagus


photo from



12 oz asparagus

1 1/2 tbsp olive oil

kosher salt

ground pepper

1 lime

1 tsp chopped mint

1 Heat the oil in a wide sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.

2 Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.

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Delivery week 4/7

Vibrant Spring Salad with Honey Dijon Dressing


Mesclun salad mix

4 radishes

1 avocado (sliced)


1/4 c dijon mustard

1/4 c cider vinegar

1/4 c honey

1 tsp kosher salt

1/4 c vegetable oil

Welcome spring to your stomach with this veggie-filled salad!

Thinly slice radishes and avocado and toss with greens. Whisk mustard, vinegar, honey, and salt together, then whisk in oil. Enjoy!

Delivery week 3/31

Greens Stir Fry


Baby Braising Greens and Baby Bok Choy

2 tbsp canola oil

1 tsp minced fresh ginger

2 scallions (red and green parts) chopped

4 cloves minced garlic

1 tsp salt

pepper to taste

Remove the bottom of each head of bok choy, cut into half-inch slices, then wash bok choy in cold water and dry in colander or salad spinner.

In heat oil in a large sauté pan at medium heat. Add ginger, scallions, and garlic, and stir-fry for about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and continue to steam until just tender, about 30 seconds more. Serve immediately.

Delivery week 2/24

Sautéed Shiitake Mushrooms on Toast (adapted from Bon Appetit’s “Creamy Sauteed Mushrooms with Toast)

Courtesy of

Courtesy of

This recipe is beautiful in that it can be whatever meal you want to be: savory breakfast, warm winter lunch, or hearty dinner. You pick! It’ll be delicious whichever way, promise.


3 tbsp butter

3 tbsp shallots

Sprout Shiitake Mushrooms



3 tbsp Marsala

1 baguette or 1/2 loaf of sourdough

2 tbsp olive oil

parsley for presentation

Preheat oven to 350°F.

Melt butter in a medium skillet, then add shallots and sauté until they begin to soften, about 5 min, then add the mushrooms.  Sprinkle with salt and pepper. Sauté on medium heat until mushrooms are nearly cooked, about 8 minutes. Add Marsala and stir until it has evaporated. Check to see if mushrooms are completely cooked; remove when done.

Arrange bread slices on baking sheets. Brush with olive oil and sprinkle with pepper. Put them in the oven and bake until beginning to brown, about 15 minutes. Add mushrooms to the tops of the pieces of toast, and top with a few sprigs of parsley. Enjoy your meal!


Delivery Week 2/10

Make a wrap!

Lettuce, kale, spinach, and cheese are all great ingredients for wraps, fajitas, burritos, whatever you want to call it! If you want something hot, throw in some black beans and melt the Chapel Hill Creamery cheese over them for some traditional comfort food. If you’re looking to welcome in spring early, mix the kale, lettuce, and any other fresh veggies in the fridge (grated carrots, tomatoes, avocado, and red onions are all good choices) with your favorite salad dressing and sit back to admire your delicious and portable salad.

Kale and Tomato Omelette


2 eggs

1/5 of a bunch of kale, torn and with stems removed

1/2 cup halved grape tomatoes

1 tbsp milk (or water)

1 tbsp of butter

1/4 cup of cheddar cheese

scant 1/4 tsp oregano




Sauté tomatoes and kale in 1/2 tbsp of butter for ~5 minutes on medium heat, or until they look mostly cooked. Remove them from the pan and place in another container.

Beat eggs and milk in a bowl until thoroughly mixed.

Place frying pan on stovetop and turn to medium heat. Put remaining 1/2 tbsp of butter in frying pan and allow it to melt. Then, empty egg mixture into the frying pan. Add cheese, a bit of salt, pepper, and a scant 1/4 tsp of oregano on one half of the egg mixture, leaving the other side empty. Allow to cook for 3 minutes, then add kale and tomatoes to the cheese half. When the eggs no longer look runny, flip the  empty half of the omelette onto the cheese, kale and tomato mixture. Allow to cook until eggs look completely done, then serve!

Sweet Potato Chips with Spicy Mayonnaise (from Sprout at Morrison)


2 lbs (~3 medium sweet potatoes)

2 1/2 tbsp olive oil

1 1/2 tsp rosemary

1/4 tsp salt (sea salt if possible)

1/4 tsp pepper (fresh ground if possible)

1 tbs Sriracha

1/2 cup mayonnaise


Preheat oven to 400 degrees F.

Peel the sweet potatoes and slice them into rounds about 1/4 of an inch thick. Put them in a oiled casserole dish, and add olive oil, salt, pepper, and rosemary. Toss the ingredients together until the mixture is even.

Next, place the sweet potatoes in the oven. Check them every 20 minutes and mix them around so they cook evenly. After 45-50 minutes, they should be done. They’re finished when they are starting to brown around the edges and are turning from soft to crisp.

While the sweet potatoes are cooking, mix the Sriracha and mayonnaise together to form the spicy mayonnaise. More sriracha can be added to give an extra kick to the sauce.

And that’s it! Enjoy your work.

Delivery Week 1/27

Vinegar-Based Coleslaw

This recipe is a walk in the park and healthy to boot! Enjoy 🙂

Photo from

Photo from


1 cabbage (chopped into thin strips)

1 lb carrots (grated or chopped thinly)

1/4 cup white wine vinegar

1 tbsp sugar

2 tbsp olive oil, peanut, or vegetable oil

salt and pepper to taste


Mix vinegar and sugar, then add oil. Mix cabbage and carrots in a large bowl, then pour the vinegar mixture over. Toss and add salt and pepper. For best results, allow the mixture to sit at least 2 hours prior to serving.

Delivery Week 1/20

Sweet Potato-Beet Hash Recipe (Adapted from Melissa D’Arabian on the Food Network)

1 large sweet potato, peeled and cut into 1/4-inch dice
1 large fresh beet, peeled and cut into 1/4-inch dice
1 tablespoon olive oil
Kosher salt and freshly ground pepper
1 slice bacon, cut into lardons (omit for a vegetarian hash)
1 small onion, diced

Preheat the oven to 400 degrees F. Toss the cut sweet potatoes and beets with olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 25 to 30 minutes, stirring every 10 minutes.

Meanwhile, in a medium skillet over medium-low heat, add the bacon and render the fat until the bacon is crispy. Add the onions and season with salt (cook in olive oil if making the vegetarian version), and sauté until the onions start to turn golden, about 10 minutes. Add the roasted sweet potatoes and beets to the pan and cook for another 5 minutes. Add seasoning as desired and enjoy your creation!

Kale Chips

1 head Kale

3 tablespoons olive oil


Chili pepper flakes (optional)


Preheat oven to 300 F. Cut kale into bite size pieces, bearing in mind that it will shrink in the oven. Toss in a medium bowl with olive oil and salt, and chili pepper.

Spread kale into a thin layer on a baking tray cover in parchment paper. Put in the oven for 15-20 minutes, turning halfway through, until chips are crispy. Allow to cool, then enjoy a healthy snack!

*note: kale chips can also make a nice garnish for mashed potatoes or a white pasta sauce




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