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How to Eat Your BOX! (Week of 4/16/17)


Chives are an herb, related to onions and garlic, with long green stems and a mild, not-too-pungent flavor. Chives are typically chopped to be used as a garnish. They can be featured in all sorts of recipes, from baked potatoes to soups, salads, sauces and omelets. They’re frequently mixed with cream cheese to make a savory spread. Chive butter, a compound butter made by blending freshly chopped chives into butter, is frequently served with grilled steaks or roasted poultry.


Celery is a popular finger food as well as a flavorful addition to soup or salad. It has a salty taste, and, depending on the variety, may taste very salty. The natural organic sodium in celery is very safe for consumption. In fact, it is essential for the body. Even individuals who are salt-sensitive can safely take the sodium in celery. Because of it’s boat-like shape, celery works great with a filling as a fun and healthy snack. You can get creative when it comes to what to pair it with. Peanut butter is a common ingredient, but you can stuff your celery with things like cream cheese with chopped nuts and raisins, garlicky chicken spread, or a nut butter with seeds and honey. When making a celery themed salad, you can either go sweet (with thinly sliced apples, pecans, raisins, yogurt or sour cream, honey and a pinch of cinnamon) or savory (adding it to your everyday green salad or making a chicken salad with it).

Featured Recipe: Apple Stuffed Acorn Squash


1 medium acorn squash

2 teaspoons butter

1 medium apple, cored and finely diced

1⁄4 cup dried cranberries

3 -4 tablespoons orange juice

1⁄4 teaspoon apple pie spice

2 tablespoons pecans, finely chopped

1 tablespoon orange zest

1 tablespoon maple syrup


1. Cut the squash in half; discard seeds.

2. Place the squash cut side down in a microwave safe dish; add 1/2 inch of water.

3. Microwave on high, uncovered, for 10 to 12 minutes or until tender; drain.

4. While the squash is cooking, melt the butter in a non-stick skillet and add the diced apple.

5. Cook, stirring frequently for 2 to 3 minutes, add the orange juice, apple pie spice, cranberries and chopped pecans.

6. Continue to cook for 1 to 2 minutes or until the orange juice has evaporated, stir in orange zest.

7. Divide the mixture between the squash halves, drizzle with maple syrup and place under broiler for a few minutes to brown lightly.

Hint: For easier cutting of the squash, place in microwave and microwave on high for 1 minute or until slightly warm.

Recipe adapted from