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How to Eat Your BOX! (Week of 10/8/17)

Jonagold Apples:

Fun fact: The name Jonagold combines the apples two parents: Jonathan and Golden Delicious. Both Jonagold and King David apples are fantastic baking apples, with that classic old-fashioned “apple flavor.” Apples are one of those quintessential healthy eating choices! You can dice them up and throw them into your hot cereal with some cinnamon for a fresh take on breakfast, toss them in smoothies, slice them atop green salads to sweeten them up and add texture, dip them in nut butter or yogurt for a snack, roast with savory fall veggies, bake with a topping of your favorite granola – so many ways to enjoy them! And perhaps the best part? Antioxidants and phytochemicals in apples have been linked to help prevent a number of chronic diseases, including: Alzheimer’s, lung cancer, heart disease, breast cancer, diabetes and more. Store unwashed apples in the coldest part of your refrigerator. Be sure to store separately from strong-smelling veggies like onions or garlic, as apples will take on their strong flavors.


Green Cabbage:

Cabbage is a handy thing to have around. Don’t let it be that vegetable that sits in the bottom of your refrigerator drawer for months on end (Although it will keep nearly that long!). There are endless opportunities to use it up. I’m constantly pulling mine out and adding it to just about anything. I like to make cabbage shavings by first cutting the cabbage in half, then simply shaving off pieces from along the edges. Also, if you’re like me and rarely use a whole cabbage in one sitting, keep the cut edges from drying out by rinsing and storing in a sealed plastic bag.


Peru Purple Potatoes:

These little taters are the perfect size for making smashed potatoes. Google smashed potatoes or a basic recipe. Martha Stewart has a good one. Potatoes have gotten a lot of flak from the health community but when eaten in moderation (and without the host of other unhealthy ingredients they often come with), potatoes are actually good for you! They are rich in potassium and vitamin C. True, they are high in starch, but nothing that your body can’t easily process when eaten in healthy portion sizes along with a meal.

Braised Cabbage, Carrots, and Onions
Ready in 30 minutes. Serves 4


1/2 cabbage (chopped or shredded coarsely)
2 carrots, grated
2 onions, chopped
1/4 cup butter or ghee
1/2 cup parsley
1 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth


  1. Add cabbage, carrots and parsley, to butter in a medium sauce pan, and mix until well coated with butter. 2. Stir in salt, pepper and broth.
    3. Cover, bring to a boil, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in color. 4. If too much liquid remains in skillet near the end of the cooking time, uncover and increase heat to high for a minute. 5. Stir often while liquid evaporates.


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