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How To Eat Your BOX! (Week of 4/30)

Bosc Pears:

Don’t be fooled by the Bosc’s rough exterior and firm touch, they are sweeter and more flavorful earlier in the ripening process than most other pears. Their full flavor is best enjoyed before their flesh softens. Bosc pears are crisp and hold their shape well even when baked. They are an ideal candidate for a poached pear: In a large saucepan, heat 3 cups of water and a cup of sugar until warm and the sugar is dissolved. For extra flavor, you can add a cinnamon stick, a vanilla bean, fresh ginger, or a half a lemon if desired. Peel, core and quarter pears and add them to the mixture. Because the pears won’t be completely submerged, they can be covered with a piece of parchment paper (cut to fit with a whole in the center to let steam escape). Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears. Remove from heat and let the pears cool in their liquid. These are best served warm or at room temperature. You can eat them with breakfast, as a desert, or as a side/topping with cake and loosely whipped cream or vanilla ice cream.


Beets can be cooked just about any way you like. They are great boiled, baked, sautéed or stewed. I usually cut them into bite size pieces to bake in the oven because I love roasted beets! Simply coat in olive oil, sprinkle with salt and pepper, and bake at 400° for about 35 minutes. But they can just as easily be cooked in a frying pan along with other veggies. The beet greens are great sautéed as well, so don’t throw them out! Try cooking the greens in a little olive oil with garlic, salt and pepper on medium heat until bright green. Don’t let cook them too long though or they’ll get slimy.

Recipe: Lentil & Cauliflower Curry


1 tbsp olive oil

1 large onion, chopped

3 tbsp curry paste

1 tsp turmeric

1 tsp mustard seeds

1 cup red or yellow lentil

34 oz. low-sodium vegetable or chicken stock (made with 2 cubes)

1 large cauliflower, broken into florets

1 large potato, diced

3 tbsp coconut yogurt

small pack coriander, chopped

juice 1 lemon

4 oz. cooked brown rice


1. Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.

2. Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.

Recipe from