It sucks to feel like you're wasting delicious produce. Here are some recipes that will use the produce in your delivery. So let's get the burners hot, the ovens roaring, the apron strings tight, and get to cookin'!
Standard 2/3 VeG, 1/3 Fruit box
Winter Squash Breakfast Hash (uses Delicata squash, add in Potatoes, and thinly sliced Brussels Sprouts)
Black Bean Soup with Greens (uses Collard greens)
Mixed Greens Salad with Apples + Maple Walnut oil Dressing (uses Lettuce, uses Apples, add in Munchin Mix, add in sliced turnips)
Blend Kiwis, Pears, and Bananas into a smoothie! Or blend fruit and add into a scone recipe!
Standard 1/2 Fruit, 1/2 Veg Box
Paleo Kale and Chives Egg Muffins (uses Kale)
Thai Lettuce Wraps (uses Lettuce, uses Sprouts, add Onions)
(uses Spaghetti Squash, top with diced Banana and Mango; pictured above)
- 1 cup cooked, pureed squash
- 4-5 eggs
- 2 tbsp coconut flour OR 1/4 cup whole wheat flour or almond flour
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1-2 tbsp maple syrup (optional)
- 1 tsp vanilla
1. Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.
2. In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.
3. Fry slowly in lots of fat/oil in a cast iron skillet over medium-low heat OR on a griddle with a bit of butter at about 300-350°F. Watch for the bottoms to begin browning when the edges look dry and flip once. If you find the pancakes are very thin and breaking apart, add a bit more flour or sourdough starter to the batter.
The fast way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they're still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.
How to de-seed a Pomegranate
Method 1 (pic below): Cut off the top and bottom of the pomegranate. Remove the sections to get easy access to the seeds!
Method 2 (pic below): Cut the Pomegranate in half. Using the back of a sturdy spoon, beat the seeds out of the Pomegranate half into a bowl. Discard the white flesh from the Pomegranate may be knocked loose.
Make your own Pomegranate juice!
Marinated Beets and Winter Squash (uses Beets, and Acorn Squash)
Polenta with Braised Root Vegetables (uses Carrots, substitute in Sweet Potatoes, substitute in Turnips)
Lemon Basil Pickles (uses Cucumbers)
Harvest Apple Pear Crisp (uses Apples, Pears, substitute in Orange)
Fruit Tart (uses Kiwi, add Oranges, add Pears, add Apples)
Beet and Cabbage Soup (uses Beets, uses Cabbage, add Carrots, add Garlic)
Stuffed Delicata Squash (uses Delicata Squash, uses Garlic, uses Carrots, add in Turnips)
Honey-soy Glazed Turnips (uses Turnips)
(uses Sweet Potatoes, uses Collard Greens, add in Munchin Mix Sprouts; pictured above)
- 2 medium sweet potatoes
- 1/2 onion
- 1 clove garlic
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon cumin
- 12 corn tortillas
- 4 oz medium-soft cheese (Brie, Camembert, Oaxaca etc.)
- 2-3 leaves favorite greens (Swiss chard, spinch, kale, etc.), shredded
- Chili powder to taste
- Olive oil for sauté
1. Cut sweet potatoes into chunks, cook in steamer basket (or microwave until soft), then mash.
2. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well. (Add a little water if it's too sticky.)
3. Turn burner very low to keep warm without scorching. Preheat oven to 400°F.
4. Oil a large baking sheet, then place 6 tortillas on it. Thinly spread filling on each. Layer slices or dollops of cheese and shredded greens. Finish with with a tortilla and brush a little oil on top.
5. Bake until browned and crisp, about 10-15 minutes. Cut into wedges and serve.
If you have any creative ideas on how to utilize all of the produce in your box. Share with the Boston Organics community in the comments below!