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How to Eat Your BOX! (Week of 3/5/17)

Butternut Squash:

There are many, many ways to use this creamy squash, but my favorite way is in soup. It adds such a wonderfully rich and smooth texture that I can’t pass up any opportunity to pureed it. The key to getting that rich full flavor is to roast or sauté the squash first. You can peel, cut into cubes and sauté with onions and garlic until tender or cut in half, slather in olive oil and bake cut side down at 425° for about 50 minutes. If you follow the baking method, simply scrape the insides out with a spoon; no need for peeling. Then blend everything with 1-2 cups of milk (depending on how thick you want it). This can be eaten as is with salt, pepper, a quarter teaspoon cayenne pepper, and topped with cream and toasted nuts. Or, add to another soup recipe to thicken it up and enrich the flavors.


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!


Cabbage is such a great thing to have around. Don’t let it be that vegetable that sits in the bottom of your refrigerator drawer for months on end. There are endless opportunities to use it up. I’m constantly pulling mine out and adding it to my “just about anything”. I like to cut mine into little cabbage “shavings”. First cut the cabbage in half, then simply shave off slivers from along the inside edge. I rarely ever use a whole cabbage in one sitting so to keep the cut edges from drying out I make sure to store sealed in a plastic bag or plastic wrap.

Recipe: Rainbow Chard Hummus Wraps


1 large rainbow swiss chard leaf

1/4 cup hummus

Veggies for topping, such as tomato, cucumber + onion


Preparation: 15 min

1. Rinse and dry your Swiss chard, chop off the stem, and shave the bottom thicker part of the stem so it will roll up easier.

2. Then, top the center with hummus and veggies, wrap up and enjoy. You can also secure it with toothpicks or wrap it in parchment to take on the go.

Recipe adapted from