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How to Eat Your BOX! (Week of 12/24/17)

Yellow Straight Neck Squash:

Use them just like you would zucchini. Yellow squash are most often used as a cooking vegetable but can easily be enjoyed raw. It makes a great salad when sent through the spiralizer and tossed with carrots, cucumber, and snow peas. Like cucumbers, summer squash are good when marinated for a couple hours in the fridge. Simply toss in lemon juice, olive oil, crushed garlic, salt and pepper, cover and let sit in the fridge for a time. Add freshly chopped basil or parsley right before serving.

Bunch Carrots:

Twist the tops off those carrots as soon as they arrive so that they stay nice and crisp in the refrigerator. If you’re reading this, you’ve chosen organically grown carrots, so give yourself a fist bump. ? Carrots are so important to get organic because conventionally grown carrots are often a concentrated source of heavy metals, nitrates and pesticides. Eating carrots is a healthy alternative to junk food, and just one carrot can boost your willpower that is in resistance to those processed foods. Consider adding bunch carrots on to your order on a weekly or bi-weekly basis. Your body will thank you!


Baked yams make one of my all-time favorite snacks. They are also a great added to soups, stir fries, burritos, you name it! Or, just eat them all by themselves as a snack/side dish. I like to dice mine up into small cubes, toss in a little olive oil with a pinch of salt and bake at 425° for about 20-30 minutes, stirring occasionally until tender and edges are browned. Also, very good when sprinkled with cinnamon. Yum!

Featured Recipe: Mediterranean Roasted Vegetables

Loaded with herbs and bursting with flavor. Add them to a hearty grain (rice, quinoa, tempeh, etc.) bowl for optimal nutrition! Serves 6.


1 lb. potatoes, cut into 1” pieces

2 yellow straight neck squash, cut into 1” pieces

1 onion, cut into 1” pieces

1 bell pepper, cut into 1” pieces

20 cherry tomatoes, halved

2 tbsp extra virgin olive oil

3 garlic cloves, minced

2 tsp Italian seasoning

1 tsp dried thyme

½ tsp crushed red pepper

½ tsp sea salt

½ tsp black pepper



  1. In Preheat oven to 400 degrees.
  2. Layer potatoes, yellow squash, onions, bell peppers, and cherry tomatoes, on two medium baking sheets.
  3. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat.
  4. Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes with a fork for doneness. Remove both pans and stir after 10 minutes of roasting.
  5. Serve as a side or toss in a power/grain bowl.


adapted from recipe by