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How To Eat Your BOX! (Week of 3/19/17)

Good quality lettuce is a might hard to find right now but don’t let that stop you from eating your veggies raw. Here are a few ideas on how you can still have a fresh side-dish on the dinner plate without the leafy greens:

Zucchini Salad: Zucchini is more 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, zucchini is 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.

Chicken Celery Salad: What makes this salad so great is that there’s really no wrong way to make it. You can put whatever you want in it! Just cut up your celery and other veggies into small pieces and add diced or shredded chicken. Mix in some spices, vinegar, sour cream and Dijon or mustard.

Cucumber Salad: Try marinating thinly sliced cucumbers, red onion, and crushed garlic cloves in a one to one of mixture water and white (or cider) vinegar and a tablespoon of sugar. Cover and let sit in the refrigerator for a couple hours. If you leave it overnight the flavors come out even more! Drain and enjoy. Try adding a garnish of freshly chopped parsley or dill.

French Fingerling Potatoes: These little taters are the perfect size for making “smashed” potatoes. Check out the recipe below on how to cook them to crispy perfection.

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.



Crispy Smashed Roasted Potatoes



1-1½ lb baby red or yellow potatoes

2 + ¾ tsp. kosher salt

½ cup extra-virgin olive oil


  1. Boil the potatoes: Put the potatoes in a large saucepan and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring to a boil over high heat, reduce to a simmer, and cook the potatoes until they can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. Should take about 30 to 35 minutes.
  2. Flatten the potatoes: When the potatoes are done cooking, remove them from the water, let them drain and sit for a minute or two on some dishtowels. Fold another dishtowel into quarters, and using it as a cover, gently press down on each potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Don’t worry if some break apart a bit; you can still use them.
  3. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
  4. Roast the potatoes: Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 tsp. salt and drizzle the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, 30 to 40 minutes, turning over once gently with a spatula or tongs halfway through cooking. Serve hot

Recipe adapted from