Posted on

How to Eat Your BOX! (Week of 11/19)

Rio Star Grapefruit

Not only are grapefruit high in fiber and low in calories, they contain bioflavonoids and other plant chemicals that protect us against serious diseases like cancer, heart disease, and the formation of tumors. But the sweet-tart juicy deliciousness that grapefruits bring to the table are reason enough to eat them! Also, grapefruit (especially organic with its fuller flavor) doesn’t need sugar. If you don’t like them halved and eaten with a spoon (the traditional method), try peeling them and eating like an orange. If you prefer a mellower flavor, peel, halve them vertically; slice crosswise into 3/4-inch-thick half-moons, lay on a baking sheet and sprinkle on some cinnamon. Broil them for about 15 minutes. This makes them taste “sweeter” without the sugar.


Easter Egg Radishes

Store radishes in the crisper in a perforated bag. If you’re planning on eating the tops, use within 2 days. If you don’t plan to use the tops, twist them off prior to refrigerating to extend the life of the radish bulbs to a week. Radishes are great fresh, poached, baked, or pickled.

To make pickled radishes (use as a relish or atop salads or in wraps or sandwiches): Combine cleaned radish bulbs (about 10), 2 cups white vinegar, 1 tsp peppercorns, 1 tsp Kosher salt, and 1 tsp sugar in a clean glass quart jar. Cover, label, shake well to dissolve and distribute salt & sugar, then refrigerate at least 3 days-1 week before serving (shake jar once a day for the first 3 days to keep things distributed inside. Keeps up to 3 months.



Garlic Roasted Potatoes

This is one of those go-to recipes that you’ll find yourself coming back to, because its super simple and super tasty!

Serves 4




4 large russet potatoes

4 tbsps olive oil

1-2 tbsp garlic powder

2 tbsp parsley flakes (or use 3 tbsp fresh)

1 ½ tsps salt (or to taste)

1 tsp black pepper



1.            Preheat the oven to 400°F.

2.            Cut the potatoes into 1-inch cubes and toss into a bowl with the oil, garlic, parsley, salt, and pepper.

3.            Spread the potatoes on a prepared baking sheet. Bake for 25-30 minutes.

4.            If necessary, flip over and bake for another 10-15 minutes. Serve.