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How to Eat Your BOX! (Week of 4/29/18)


Now we’ve probably all had cucumber salad at some point, but I still tend to forget that it makes a great main ingredient for salad, not just as a topping. Try marinating thinly sliced cucumber, onion, bell pepper, crushed garlic cloves in a one to one mixture water and white (or cider) vinegar and a tablespoon of sugar. Cover and let sit in 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.



Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender. When you get your box, give your chard a quick rinse in cold water, spin dry, and store in a Ziploc bag to use in smoothies, salads, stir fry’s, and as a wrap for tacos. Unless you’re using the chard as a wrap, you can take your meal prep a step further and tear the leaves into fork-friendly pieces to speed up your meal prep all week long.



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.


Featured Recipe: Avocado Toast Deluxe

Easy, healthy, and delicious. Made with sautéed rainbow chard, chives, sun-dried tomato, avocado, and sauce drizzles. Serves 2



2 pieces of toast

1 small avocado

Approximately 1 Tbsp chives – cut however you’d like

4 leaves of rainbow chard – chopped

1 Tbsp tomatoes, medium dice

2 Tbsp spoons loosely packed cilantro

1 Green Onion, diced

Salt & pepper to taste

Olive oil for pan

Hot sauce to taste (optional)

Vegan Ranch to taste (optional)


While your bread is toasting, heat pan with olive oil and add the chard, sun-dried tomatoes, and green onions. Season with salt and pepper to taste

Cook for approximately 3 minutes on medium or medium high and then remove from heat

Smash 1/2 of an avocado on to each toast and then evenly divide the contents from the pan on top of the toasts

Sprinkle the cilantro evenly across both toasts

Drizzle with ranch and hot sauce to taste if desired.


Recipe adapted from