Item/Farm

Broccoli/ Earthbound  San Juan Bautista, CA

- Turn your broccoli into a light, satisfying soup! Separate your broccoli florets from the stalks. Saute 1 diced onion in 1 tablespoon butter. After cooking for 3-4 minutes, add in one peeled and diced green apple and the broccoli stalks.  Saute for another 5 minutes and season with salt and pepper. Add 6 cups of vegetable broth and bring to a simmer for 20 minutes. Add the broccoli florets and cook for another 5-7 minutes. Remove from the heat and blender with an immersion blender (or in batches with a processor or blender). Check for seasoning and top wit a dollop of Greek yogurt.

Asparagus/ Klug St. Jospeh, MI

- Trim the bottoms of your asparagus spears and dice into thirds. Heat a pan with one tablespoon olive oil and saute 4 sliced scallions (white and light green parts only). Add in 2 cloves chopped garlic. Once fragrant, add in your diced asparagus. Stir together. Splash with lemon juice and mix together with chopped mint. Remove from the heat after cooking for 6-8 minutes. Arrange the veggies on a bed of salad mix and top with balsamic vinegar.

Kale/ Watsonia, CA

- Roughly chop your kale leaves as you bring a pot of water to a boil. Dip your kale leaves into the boiling water, give the greens a swirl and drain once they turn bright green. Let them cool in a colander, then dab with paper towels. In a small bowl mix together the juice of half a lemon and 1/4 cup olive oil. Mix in two finely chopped scallions. Place your kale leaves in a mixing bowl and pour the dressing over the greens. Mix well. Transfer to a serving bowl and top with thinly sliced radishes and chopped nuts.

Radishes/ Harmony Valley  Viroqua, WI

- Make your radishes the star of an open faced tartine for lunch! Slice your radishes into thin rounds. Lightly toast 3 slices of whole wheat bread cut into squares. Once toasted, smear one ripe avocado on the bread. Season the avocado with a quick splash of lime juice. Cover the avocado with sliced radishes. Top your tartines with diced scallions.

Salad Mix/ Harmony Valley  Viroqua, WI

- Whisk together 1/4 cup neutral oil, like grape seed, 1/2 teaspoon paprika, 1 clove finely chopped garlic, and 2 tablespoons apple cider vinegar. Mix the greens with the dressing and use this to top broiled fish, pork chops, or as a side salad.

Scallions/ Springdale  Plymouth, WI/ Green Acres  North Judson, IN

- Saute diced scallions, one sliced potato, and 2 cloves of chopped garlic in a pan with 1 tablespoon olive oil and 1 tablespoon butter. Season with salt and pepper. Mix in 4 scrambled eggs and let the eggs settle over medium heat. Top with grated cheese, cover, and continue to cook for another 2-3 minutes until the cheese has melted. Serve alongside the salad recipe above for the salad mix.

Cabbage/ Fresh Mountain, CA

- Shred your cabbage while you saute 1/2 cup of sliced onions and one clove of minced garlic in 1 tablespoon sesame oil over medium- high heat . Add in 2 spears of diced asparagus and 1/2 cup of broccoli florets. Season with soy sauce (a few splashes, 2 tablespoons rice vinegar, and a splash of oyster sauce. Toss in the shredded cabbage and mix well to combine the flavors. Cook until the cabbage begins to wilt, for about 6-8 minutes. Serve your stir fry on a bed of cooked brown rice and top with crushed cashew nuts.

We expect all the above listed items plus the following in our Fresh Picks Double Box:

Rhubarb/ Hill & Valley Viroqua, WI

- Who knew you could make a fancy cocktail (alcohol-free) out of rhubarb! In a pan heat together 4-5 rhubarb stalks, diced, with half cup of sugar. Simmer over low heat until the rhubarb is softened. Mix in 1/8 of a teaspoon of vanilla extract. Pass the rhubarb mixture through a sieve, pushing the rhubarb down withthe back of a spoon to extract as much syrup as possible. Fill your glasses with ice, add about 2 tablespoons of the syrup to the glass and top with soda water (or Prosecco for an adult version). Squeeze a lime in the drink and stir it in. This drink is refreshing and fun to make. Cheers!

Spinach/ Blue Moon  Urbana, IL

- In a large pan, saute one cloves of garlic and 1/2 cup of sliced onions in a pan with 1 tablespoon vegetable oil. Add in 1/2 cup of diced asparagus and 2 cups of spinach (it wilts down quickly in the pan). Season the veggies with 1/2 teaspoon cumin powder,  1/2 teaspoon garlic powder, and 1/4 teaspoon tumeric. Add salt and pepper to taste. For a creamy texture, add a little coconut milk. Serve on a bed of cooked quinoa.

Lettuce/ Springdale  Plymouth, WI

- Mix olive oil, white vinegar, and red pepper flakes together. Shred your lettuce leaves and mix with the dressing. Top with fresh, crunchy radishes and chopped scallions.

We expect the above listed items plus the following in our Fresh Picks Family Boxes:

Grape Tomatoes/ Splendido, MX

- In a pot cook 2 cup of farro or barley, 1/4 cup parsley, and one cloves of smashed garlic, and half an onion  in 1 cup of water. Bring to a boil, reduce the heat and simmer for about 10 minutes. Remove the large parsley stems, the onion, and the garlic clove. Let the grains cool completely. Whisk together 1/4 cup of olive oil, 1 tablespoon balsamic vinegar, and 1 tablespoon red wine vinegar, and 2 tablespoons honey. Chop the other half o f the onion and add it to a mixing bowl along with 2 cloves of minced garlic, 1/4 cup chopped parsley, 2 tablespoons chopped basil, 11/2 teaspoon lemon zest. Mix in about 1 cup of halved cherry tomatoes with the dressing and enjoy at room temperature.

Thyme/ Smits Chicago Heights, IL

- Saute your herbs with garlic, chopped onions and diced tomatoes in 1 tablespoon olive oil. Season the pan with salt and pepper. Pour the veggies over fish fillets, grate lemon zest over the top, and bits of butter all around, and broil the fillets for 15 minutes in the oven.

Yellow Onions/ Anderson Farm, CA

- Pickle  your onions and save them all week to brighten up all kinds of dishes! Slice your onions and place n a deep bowl. Pour hot, boiling water over the onions and let them sit for about 7-9 minutes. Drain the onions and add 1/2 cup orange juice, the juice of half a lime, 1/2 teaspoon of paprika, and 1/2 teaspoon oregano. Add slice jalapeno pepper for a little heat, but this is optional. Let the onion sit, covered int he refrigerator for at least 30 minutes. Let them sit overnight or longer for deeper flavor.

We expect our Fresh Picks Fruit Boxes to include the following:

Item/ Farm                                             Full Quantity/ Mini Quantity/ VegFruit Quantity

Yellow Peaches/ Watsonia, CA                      6 peaches/ 6 peaches/ 3 peaches

- Your peaches may not be fully ripened just yet. Leave them on the counter top to ripen.  They will be ready to enjoy once they are fragrant.

Granny Smith Apples/ Bio Tree, AG       6 apples/ 4 apples/ 2 apples

- Store your apples in the crisper drawer of your refrigerator. Apple emit a gas that quickens the ripening of other fruits and vegetables  so isolating them in the drawer will avoid spoilage of other produce.

Cameo Apples/ Stemilt, WA                               10 apples/ 5 apples/ 2 apples

- These juicy, crisp apples make it a perfect snacking apple. Store these apples as you would your Granny Smiths.

Strawberries/ Sweet To Eat Cutler, CA or Halbrook Family Farm  Shelbyville, IL

2 quarts/ 1 quart/ 1 quart

- Keep your berries in you refrigerator. If possible, transfer them to a shallow , breathable container and rinse only when you plan to enjoy them. Don’t wait long to enjoy your berries. They are bursting with flavor so give them a quick rinse and enjoy these early berries now!

Valencia Oranges/ CCH, Ca                                       16 oranges/ 8 oranges/ None

- Citrus can be kept for longer storage in your refrigerator but you will want to bring it back to room temperature to enjoy its best flavor. Otherwise, keep your citrus on your counter top if you plan to enjoy it within a day or two.

Cantaloupe/ SunFed, MX                                            1 melon/ None/ None

- You may leave the melon in room temperature but be sure to cut it open and enjoy it within a few days. For longer storage, transfer it to your refrigerator. Slice the melon down the middle and cut into wedges.

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Penne with Roma Ragu, Italian Sausage & Garlic Bread

Servings size 3-4

Ingredients

1 package wheat penne

1 package Italian sausage, diced into bite-size pieces

1 onion, chopped

1 carrot, chopped

6 cloves garlic, chopped and divided evenly

3 pounds Roma tomatoes, diced

1 tablespoon parsley, chopped

1 tablespoon basil, chopped

Multi-grain baguette, sliced

You will also need

3 tablespoons butter, room temperature

Salt and pepper to taste

Parmesan cheese(optional)

6 cups salted water, plus 1/2 cup for the sauce

Instructions

Fill a pot with 6 cups of salted water and bring to a boil. Heat a medium pot or a large skillet. Brown your diced sausage in the skillet and remove once cooked through. Transfer the sausage to a paper towel, keeping the pan hot.  Saute your onions in the skillet for about 5-6 minutes. Once translucent add in the carrots and stir together. Toss in half the garlic, reserving the other half for the garlic bread. Once the garlic is fragrant, add the tomatoes and season them with salt and pepper. Add in roughly half the amount of basil and parsley.  Cook them over medium-low heat.  After cooking for about 25-30 minutes, add in the rest of the herbs and the sausage. Stir together.

Once the water is boiling, pour in the penne and cook until al dente, or until tender but with a slight bite.  Using a slotted spoon, spoon the pasta into the sauce pan and mix together. A little pasta water with the penne will add starchiness to the sauce and will enhance the consistency. Mix the pasta with the sauce and serve immediately in bowls. Top with Parmesan cheese.

For the Garlic Bread:

Preheat your oven to low broil or to 400 degrees. While the sauce cooks for 25-30 minutes, begin prepping your garlic bread. Blend the room temperature butter with the rest of the chopped garlic. Spread the garlic butter over the bread, arrange on a baking sheet, and season with a little salt and pepper. Just before you mix your pasta with your sauce, slip your bread into the oven. Toast  until just golden and crisp

Veggie Stuffed Peppers with Spanish Beans (vegan)

Serving size 2

Ingredients

2 green peppers, core and inner veins removed

1 red onion, chopped, reserving 1/4 cup for the beans

3 cloves garlic, chopped

1/2 pound mushrooms

1 cup cauliflower, diced into florets

1/2 cup salsa

1 avocado, pit removed and sliced

1 cup beans, soaked overnight and drained

cilantro, chopped

You will also need:

2 tablespoons olive oil

Salt and pepper to taste

Instructions

In a large pan heat 1 tablespoon olive oil.  Saute the onion for about 5-6 minutes or until translucent. Add in the garlic, mushrooms, and cauliflower. Season with salt and pepper. Cover and cook over medium-low heat until the cauliflower is tender. Meanwhile, use tongs to roast your peppers directly over exposed flame on the stove top. They won’t need more than a minute on each side. Once their skins are blackened, set them in a bowl and cover. Steaming the peppers like this will make it easy to peel their skins.

In a small pot heat the last tablespoon olive oil. Saute the 1/4 cup of reserved onions. Add in the beans and a splash of water. Add the chopped cilantro on top and cook over medium heat for about 25 minutes.

Add the salsa to the cauliflower mixture and stir together.  Once the peppers are cool enough to handle, peel the outer layer of skin and set on a baking dish. Spoon the veggies and salsa into the peppers leaving a little room at the top. Ladle the beans on top of the stuffed peppers allowing some of the beans to spillover on the plate. Garnish the dish with sliced avocado on top.

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Item/ Farm

Rhubarb/ Hill & Valley  Viroqua, WI

- Dice 3 rhubarb stalks and cook over low heat with 1/3 cup of sliced strawberries. Add the juice of one lemon, a pinch of salt, and about 1/4 cup of water. Cook until the rhubarb has softened and the strawberries create a sauce. While this cooks, separate thawed phyllo  dough sheets. Use three per serving. Place them on a baking sheet and set your oven to 375 degrees. Spoon the strawberry rhubarb mixture onto the sheets, fold, and brush with egg wash. Bake for about 15 minutes, or until golden brown.

Cauliflower/ CalOrganic  LaMonte, CA

- Separate the florets of your cauliflower carefully with a knife. In a medium size pan, brown 1/2 pound of prosciutto or bacon. Cook until brown and crispy, then remove from the pan. Saute 2 cloves of chopped garlic and saute your cauliflower florets until golden. Add int he prosciutto and stir together.

Green Garlic/ Hill & Valley  Viroqua, WI

- Slice up your green garlic and combine with diced onions and green peppers. Throw in chopped thyme and use this as a base for any saute dish.

Cucumber/ Wholesum, AZ

-Dice up your cucumbers and combine with diced Roma tomatoes. Season with salt, pepper, 1 tablespoon fresh, chopped  green garlic, 1/4 cup if diced red onion, 2 tablespoons olive oil, and 1 tablespoon red wine vinegar. Toss together well and top with feta cheese.

Roma Tomatoes/ Wholesum, AZ

- Dice your tomatoes while you saute 1/2 cup of sliced onions in a medium pot. Add 1 diced carrot to the pot and 2 cloves of chopped garlic to the pan. Once fragrant, add in the tomatoes and cook over low heat. Season the pot with salt and pepper and cook over low heat until the tomatoes soften and become a sauce. Add in 1/4 of heavy cream for a creamier texture, 1/2 cup of grated Parmesan cheese chopped, fresh herbs, like parsley or basil for extra flavor.  Use the sauce over pasta or as a dip for veggies.

Thyme/ Smits  Chicago Heights, IL

- Combine 1 tablespoon chopped thyme with 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and salt and pepper to taste. Use this as a dry rub for roasted chicken or pork.

Lettuce or Arugula/ Springdale  Plymouth, WI

- Shred your greens and toss in a bowl. In a small bowl, mix together the juice of a lime, 1/4 cup of olive oil, 1 tablespoon diced onion, salt and pepper to taste. Stir your greens in the dressing and top with 1/2 cup of black beans and sliced avocado.

We expect all the above listed items plus the following in our Fresh Picks Double Box:

Spinach/ Springdale  Plymouth, WI

- Blend 1 cup of spinach with 1/4 cub of diced cumber, the juice of a lemon or lime, and a sprinkle of fresh basil or parsley to make a healthy green smoothie. Add in almond milk for a creamier texture or mix with a little plain yogurt.

Radishes/ Hill & Valley  Viroqua, WI

- Slice your radishes into this rounds. Add them to the top of a cucumber slice. Drizzle with balsamic vinegar and enjoy as a lite snack!

Apple Sauce/ Pristine View, WI

- Made of heirloom apples, sea salt and cane sugar, you can use this apple sauce as a healthy substitute for butter in just about any baking recipe. Once opened try to enjoy your apple sauce within the week as there there are no preservatives.

We expect all the above listed items plus all the following in our Fresh Picks Family Box:

Arugula/ Springdale  Plymouth, WI

- Grill two pieces of flat bread either in a press or in a pan with a little butter. In a small bowl mix together 1/4 cup of mayonnaise, 1/4 teaspoon dried chipotle (or chili powder), 1/4 teaspoon chopped fresh thyme, 1/2 teaspoon lime juice, and 1/4 teaspoon paprika. Spread this on the inside of your bread. Top one side of the bread with a healthy serving of arugula, 3-4 sliced radishes, and a slice of Gruyere or Brie cheese. Close the sandwich with the second piece of bread and return it back the heat source, flatten, and cook until the cheese has melted.  Serve with a spinach salad topped with tomatoes and cucumbers.

Our Fresh Picks Fruit Boxes with have the following items:

Item/ Farm                               Full Box/ Mini Box/  VegFruit Box

Cantaloupe/ SunFed, MX        2 melons/ 1 melon/ 1 melon

- You may keep your melon for several days on your counter top until it has ripened, or turned fragrant. Do be sure to transfer it to your refrigerator for longer storage once ripened. Melons prefer room temperatures and their best flavors can be enjoyed when they are not too cold.

Strawberries/ Halbrook Farm  Shelbyville, IL   2 quarts/ 1 quart/ 1 quart

- Store your berries in your refrigerator. Transfer them to a shallow, breathable container and store your berries in a single layer. Only rinse them when you plan to enjoy them.

Cameo Apples/ Stemilt, WA        24 apples/ 12 apples/ 4 apples

- Keep your apples in the cooler temperatures of your refrigerator. Since apples can emit a gas that quickens the ripening of other produce, you will want to isolate them form other produce and store them in the crisper drawer. They should keep well for several weeks.

Valencia Oranges/ CCH, CA         16 oranges/ 8 oranges/ None

- Oranges may be left on your counter top and stored out of direct sunlight. However, if you would rather keep them in your refrigerator for longer storage, be sure to remove them and bring them back to room temperature about 20 minutes before you plan to enjoy them.

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Spicy Garlic Chicken with Cucumber Raita

Ginger Broccoli Stir Fry with Peanut Noodles (vegetarian)

Spicy Garlic Chicken with Cucumber Raita

Serving size 2

Ingredients

1 package humanely raised chicken breast, cut into chunks

1 head of garlic, cloves peeled and chopped

2 tablespoons fresh ginger, grated and divided

2 cups plain organic yogurt, separated divided

1 leek, white and green parts chopped

1 green pepper, sliced

1/4 cup cilantro, plus 2 tablespoons

1 jar tomato puree

1 cucumber, grated

You will also need

Salt and pepper to taste

3 tablespoons butter

1 tablespoon olive oil

1/2 cup cream

1 teaspoon cumin

1 teaspoon paprika

1-2 cups water

Instructions

Create a marinade for your chicken. In a bowl, mix 1 cup yogurt, 4 cloves of minced garlic, 1 tablespoon ginger and salt and pepper to taste. Add the chicken chunks to the bowl, cover and refrigerate for at least 30 minutes, or overnight if possible.

For the sauce, heat the olive oil and butter in a large skillet over medium heat. Add the rest of the garlic, minus 1/2 teaspoon for the Raita, and ginger along with the peppers and leeks. Add in the tomaoto puree and the spices. Season to taste with salt and pepper. Pour in 1 cup of water and bring to a simmer.

Either on a hot grill or a hot saute pan (bushed with olive oil), brown your chicken chunks. Be sure to shake off the marinade before placing it on he hot surface. Once browned on the outside, transfer the chicken to the sauce.  Cover and cook over low heat for another 30-40 minutes until the chicken is tender.

While the chicken cooks, prepare the Cucumber Raita. Whisk the remaining cup of yogurt until smooth. Whisk in the cucumber, 1/2 teaspoon garlic, 2 tablespoons cilantro, and salt and pepper to taste.

Stir in the cream and cilantro with the chicken and sauce just before serving. Spoon the Raita either on top or on the side of the chicken smothered in tomato sauce.

Ginger Broccoli Stir Fry with Peanut Noodles (vegetarian)

Serving size 4

Ingredients

1 cup broccoli, cut into florets

1 yellow onion, sliced

1 red pepper, sliced

3 cloves garlic, chopped

1 teaspoon ginger, grated

1/4 cup scallions, chopped

1/4 cup cilantro

1 pound thin noodles

1/2 cup peanut dressing

Your will also need

Salt and pepper to taste

1 tablespoon olive oil

6 cups water

Instructions

In a medium skillet, heat the oil. Add the onions and saute until softened. Add in the peppers and stir together. Season with salt and pepper. Toss in the broccoli, garlic, and ginger and cook over medium-low heat.

Meanwhile, heat a pot with the 6 cups of water. Once boiling, add in the pasta. Cook unitl al dente, or until it is softend but still has a slight bite. Drain the noddles, reserving about 1/4 cup of the pasta water. Toss the noodles with the peanut dressing and add pasta water to thin out the sauce. Mix the veggies in the with the pasta and top with the scallions and  cilantro.

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On Saturday, May 5th, all Single, Double, Family, and Veg/Fruit Boxes will also have local  strawberries from Shelbyville  in place of celery root and zucchini. Yes, strawberries are a fruit, but we couldn’t resist sending you these delicious, local berries.

We hope you enjoy!

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l do like Spring. Well, the whole “beauty of nature” part, anyway. The “allergic reaction to the beauty of nature” part, not so much. I’ve tried decongestants and antihistamines, both prescription and over-the-counter. But the more research I read on these medications, the more I realize that they do more harm to the body than good. So for some time now, I have sought a more natural, holistic approach.

Like many other common ailments, Mother Nature does have a treatment for allergies to tree and grass pollen. She also has quite the wicked sense of humor, as it is in the form of a wild plant with stinging hairs that can cause skin rashes, welts, and hives just by touching it.

Perhaps you’ve heard of Nettle, otherwise known by the less enticing moniker, “Stinging Nettle.” Or perhaps you’ve accidentally encountered it in the wild, in which case you may know it as “that vile weed that made my skin break out and itch like crazy!” Despite its rather prickly demeanor, numerous studies suggest that Nettle has the ability to reduce the amount of histamine the body produces in response to an allergen (histamine being the culprit for runny noses and itchy, watery eyes).  As a result, practitioners of holistic medicine have long touted Nettle as a natural way to combat sinus and respiratory allergies, among many other ailments.

There are a number of ways to prepare Nettle, the most common of which is to steep its leaves in boiling water and drink it as tea. I recently raided the cooler at Fresh Picks HQ and took home a bunch of Nettle to try this for myself. Rest assured, the stinging hairs on the leaves and stems cook off in the steeping process. As a precaution though, I recommend that you wear rubber gloves or plastic sanitary gloves when handling the plant during preparation. It’s worth it, as Nettle tea has a very mild, soothing flavor. Add a little honey and it’s quite enjoyable.

While I’m still in the early stages of my Nettle therapy, it feels great to know that I’m treating my allergy symptoms naturally (and saving money, too!). If you are also sniffling through allergy season at the moment, I strongly recommend trying Nettle. It’s currently available on our website, so add a bunch to your next order!

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In anticipation of warmer weather, we have harvested a new crop of t-shirts. These oatmeal colored tees are made from 100% organic cotton and feature a redesigned logo courtesy of our very own Justin Jackson. They’re available on our website for a mere $12 bucks each.

Wear them with pride this summer, and proclaim to the world your support of Fresh Picks!

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The weather is warming and with rising temperatures comes greater sun exposure, fewer layers, a craving for lighter meals, and a stronger desire to look our very best.  Beauty in all of us begins from the inside and works its way out. Our new Fresh Picks Beauty Box has the tools you need to keep your body looking and feeling its best.

To design our new featured Box for the month of May, Fresh Picks teamed up with Marla Brodsky, RD, LD,  CNSD of Luscious Life Nutrition, a one-on-one consultation service that offers nutritional and wellness coaching.  As a registered dietician, Marla works closely with her clients to select the best foods for their bodies, provide exercise coaching, cooking classes, and personal assessments. With an educational background in all areas of nutrition, Marla’s area of expertise is in anti-inflammatory disorders.  Foods that promote the physical features of our bodies are also those that reduce inflammation so partnering with Marla on our Beauty Box was a perfect fit.

What is Inflammation and Why Is It So Important?

Inflammation is a key component of the body’s healing system and a normal response to injury or irritation. The four cardinal signs of inflammation in the body are swelling, redness, heat, and pain. Inflammation serves to attract more blood and immune activity to the affected area. It is critical that inflammation remains in the affected area and that it ends when it has served its purpose. Prolonged inflammation or inflammation that spreads to other areas is an indicator of a bigger problem. Chronic inflammation will cause tissue damage and can result in various life threatening diseases.

One theory suggests that our immune systems have become inflamed due to the drastic change in our diets. Gradually shifting from Paleolithic foods, including nuts, fruits, vegetables, and lean meats, to highly-processed and chemically-laden foods, has caused our bodies to have an allergy-like response. Reverting back to a more natural diet full of fruits and vegetables will naturally ease our bodies and reduce inflammation.

Fresh Picks Beauty Box

The Fresh Picks Beauty Box is composed of 11 natural foods that promote clear skin, strong nails and teeth, and shiny, healthy hair. These foods will also make you feel energized and full of life on the inside, which will naturally radiate and show on the outside. On the inside, these foods reduce inflammation in our bodies, thereby minimizing cell damage. Protecting our cells slows down the aging process and enhances our natural features.  The Beauty Box is also full of foods rich in antioxidants, which interact with and stabilize free radicals. Free radicals are known to promote aging and can cause cell damage. These foods also provide the substrates for production and maintenance of new cells.

Here’s what you get in the Fresh Picks Beauty Box during the month of May and why these foods are so beneficial:

Avocados: Abundant in essential oils and B-complex vitamins, avocados are essential for smooth and clear skin. In particular, niacin, or Vitamin B3, revitalizes irritated and blotchy skin and just one avocado yields 3.8 mg of niacin, or 27% of your daily need.

Mangoes: With more than 80% of your daily requirements for Vitamin A, mangoes are an essential component to a glowing complexion and healthy body.  Dry and flaky skin indicates a Vitamin A deficiency. As an anti-oxidant, Vitamin A also fights off free radicals, protecting the skin from premature aging. With as little as 70 calories per serving, mangoes benefit not only your skin, but are also perfect for a slim figure.

 Blueberries: Rich in the anti-oxidant anthocyanin, blueberries have been known to be a super food.  Anthocyanin promotes cell turnover, blood flow and helps skin rejuvenate from damaging toxins in our environment.

Grapefruit: A Vitamin C and lycopene powerhouse, grapefruit contributes to free radical protection that triggers the inflammation cascade. In turn, this citrus reduces the risk of inflammatory conditions and symptoms.

Ginger:  A potent anti-inflammatory herb, ginger improves digestion helping to keep our intestines, the most highly immune organ, working in top condition.

Walnuts: One of the only nuts to contain omega-3 fatty, the natural oils in walnuts replenish moisture resulting from inflamed dry skin. They also contain vitamin E, magnesium, potassium, protein, polyphenols, and arginine, a semiessentail amino acid that increases blood flow.

Eggs:  Our hair and nails benefit greatly from the biotin in egg yolks. The lutein in eggs also improves eye health. Eggs contain the most absorbable protein next to breast milk which helps improve blood sugar control by slowing down the absorption of carbs.

Green Kale: Kale contains isothiocyanate, a powerful anticancer chemical that boosts enzymes that scavenge for cancer cells. It has the most nutrients per calorie of any vegetable. Kale contains lots of minerals such as magnesium, potassium, calcium and which keep muscles and kidneys working well. All green leafy veggies contain lots of folate and leutein/xeaxanthin for healthy eyes.

Shitake Mushrooms:  These mushrooms contain beta-D-glucans, chemicals also known as lentinans which have potent anti viral, anti-inflammatory, and antibacterial properties. Lentinan is used extensively in Asia as an anti cancer treatment. Many cosmetics now use mushrooms for their anti-inflammatory and antibacterial properties to keep skin clean, clear, and healthy. However, it is more beneficial to eat.

Cherry Tomatoes:  Tomatoes contain lycopene, an antioxidant that has been shown to act as a sunscreen, protects the skin against ultraviolet light damage. They also are high in vitamin C which is a substrate for skin collagen. Mix tomatoes with olive oil to enhance their health benefits.

Rosemary:  This aromatic herb has antibacterial and circulatory properties. It is often used in hair care and skin products to stimulate hair growth and prevent dandruff. It can also be used as a mouthwash for bad breath due to its antibacterial properties. It’s potent anti-oxidant properties have made it a stable ingredient in anti-aging products.

Simple Everyday Steps to Maintain Natural Beauty

1. Eat a healthy diet: Start with the Beauty Box and incorporate other foods focused on reducing inflammation.

2. Drink plenty of water: A minimum of 8 glasses of water should be consumed per day; stay away from sodas and too much coffee.

3. Exercise regularly: You can keep your body toned and supple with just a 30 minute walk three times a week. Try to engage different exercise activities to strengthen your body overall.

4. Avoid Stress and Toxins: While it can be challenging to control stress levels, try meditating or engaging in a fun activity everyday to minimize stress. Smoking and alcohol consumption promotes early wrinkles and does even greater damage on the inside of your bodies.

5. Get plenty of sleep: A minimum of 8 hours is recommended every night. You can make up for some lost time on the weekends, but sleeping in more than 2 hours in the morning can result in grogginess and fatigue.

6. Nurture your skin: Our skin is the first thing that people see when they look at us. The following are recommended to bring out your skin’s natural beauty.

a)   Do not smoke

b)   Use a sun screen made of zinc oxide to allow your skin to breathe and with a minimum of 30 SPF daily.

c)    Include the following for a proper skin care regimen:

•    Cleanse and moisturize daily with a product that is fragrance-free and with as few chemicals as possible.
•    Exfoliate twice a week with a gentle exfoliation made of natural ingredients.
•    Apply a mask once a week made of all natural ingredients.

Face Food Recipes

Try these simple Face Food Recipes to practice a proper skin care regimen at home.

Lavender & Rosemary Cleanser

a. Mix together 6 tablespoons grapeseed oil, 10 drops lavender essential oil, 5 drops geranium essential oil, 5 drops rose essential oil, ½ teaspoon finely chopped fresh rosemary, and 1 tablespoon brown sugar.

b. Apply to a damp face and lather well in circular motions.

c. Rinse with warm water and pat dry.

Avocado Slather

a. Mash 1 avocado

b. Add 1 teaspoon flax seed

c. Add 1 teaspoon honey

d.Mix until smooth and creamy

e. Apply to the face and leave on for 15-20 min

f. Rinse with warm water and pat face dry.

Marla’s Luscious Mask

1. Mash ½ ripe avocado
2. Add in 2 tablespoons plain yogurt and 1 tablespoon organic honey
3. Mix well and apply to a damp face
4. Leave on for 20-25 minutes
5. Rinse with warm water and pat face dry.
6. Store leftovers in the refrigerator.

Grapefruit Yogurt Mask

a. Mix 2 tablespoons plain, organic yogurt with ½ teaspoon of grapefruit zest.

b. Whisk in 1 teaspoon honey

c. Stir in 1 tablespoon oatmeal

d.Apply to your face ad leave on for 15-20minutes.

e. Rinse with warm water and pat face dry.

Rosemary Body Oil (This recipe also works with lavender, grapefruit peel or any other citrus or herb)

a. Place a rosemary sprig into a small travel size container with a cap.

b. Fill the container with grapeseed oil and let it marinate for 4-5 days.

c. Pour a few drops in your hand and moisturize your body.

Grapefruit Scrub

a.  Mix the juice of half a grapefruit with 2 tablespoons salt and 1 tablespoon sugar

b.  The mixture should be thick but not dry; add more sugar is the consistency is too thin.

c.  Apply to a damp face and let it sit for 2-3 minutes (you can also apply a bigger batch to arms, legs, feet, and hands focusing on rough areas like cuticles, elbows, and knees)

d.  Gently scrub using circular motions.

e.  Rinse with warm water and pat face dry.

In addition to enjoying the nutrient rich foods of the Beauty Box, here are additional tips to keep in mind for reducing inflammation:

1. Eliminate all trans-fat: Man-made fats including margarine, vegetable shortening, and all trans-fatty acids are unfamiliar to our immune system and produce inflammatory hormones called prostaglandins.
2. Reduce saturated fats from animal proteins: Select grass-fed meats over domesticated, grain-fed.
3. Increase Omega-3: Incorporate salmon, mackerel, black cod, sardines, and ground flax into the Beauty Box for a well-balanced beauty diet. These foods increase the production of anti-inflammatory hormones.
4. Go low with your glycemic load: High glycemic foods, including white flours, sugars, potatoes and some processed grains, are quickly digested in our bodies and produce an energy rush. But foods, such as beans, gluten-free pastas and grains, and natural sugars from fruit and maple, are more fibrous and take longer to break down. The slow absorption of these foods into our blood systems reduces inflammation, prevents elevated levels of blood insulin and results in fewer fat deposits in our arteries.
5. Safely satisfy sweet cravings: Dark chocolate has 6 times more anti-oxidents that some of the healthiest fruits and vegetables. Indulge on dark chocolate with at least 70% cocoa and don’t feel guilty about it.
6. Local & Organic: Food that travels fewer miles has been picked at its peak and has more flavor and nutrients. Sustainable and organic food has also been grown without pesticides and chemicals.

Fresh Picks Beauty Box Recipes

Kale, Shitake, and Mango Coconut Curry

Ingredients

1 cup kale

1 onion, chopped

1 tablespoon fresh ginger, grated

1 teaspoon turmeric

1 teaspoon curry powder (or 1 tablespoon curry paste)

½ cup mushrooms, sliced

1 mango, diced into chunks

1/2 can coconut milk

Salt and pepper to taste

1 tablespoon olive oil

Instructions

Heat a pan with olive oil and sauté your onion.  When onions are clear, add fresh ginger, turmeric,  curry powder (or paste) and the shitakes. Cook about 5 minutes over medium heat while stirring the ingredients. Add the mango and the kale and season with salt and pepper. Stir your coconut milk until smooth and pour in about 1/2 the can. Bring to a simmer, then lower the flame and continue to cook for just another 5-6 minutes for the flavors to blend.

Healthy Breakfast Tostada

Ingredients

1 tablespoon olive oil

1 onion, chopped

¼ cup shitake mushrooms, sliced

1 cup kale, chopped

1 garlic clove, chopped

3 tablespoons salsa (1 can chipotle in adobo sauce)

2 eggs, beaten

1 avocado, sliced

Salt and pepper to taste

¼  cup tomatoes, diced

2 tortillas

Salt and pepper to taste

Instructions

In a medium pan heat the olive oil and sauté the onion until clear. Add mushrooms, kale,  and garlic. Cook until softened. Add the chipotle salsa and cook for 1minute. Add 2 beaten eggs, and season with salt and pepper to taste. Serve over tortillas and top with  chopped avocado and tomatoes.

Eggs in a Nest

Ingredients

2 cups kale

1 tablespoon olive oil

Salt and pepper to taste

½ lemon, zested

Red pepper flakes to taste

4 large eggs

Instructions

Preheat your oven to 275 degrees. Cut your kale lengthwise into stripsabout ¾ inch wide. Toss with olive oil, salt, red pepper flakes and lemon zest. Spread out the kale on a baking sheet and bake for about 35-40 minutes, or until crisp. Make sure to toss the kale half way through. Remove the pan from the oven and let the kale cool. Divide the kale into two bowls and form each portion into a nest, leaving a hole in the center.

Bring a medium pot of water to a boil. Gently lower the eggs into the water, turn off the heat, and cover the pot. Let the eggs sit for 6-61/2 minutes, depending on how runny you like the yolks. Transfer the eggs to a bowl of ice water for 30 seconds. Working carefully and quickly, peel the eggs, and place in the center of the kale nests. Sprinkle with pepper and serve.

Baked Egg Filled Tomatoes

Ingredients

6 large tomatoes

2 tablespoons olive oil

Salt and pepper to taste

½ tablespoon fresh rosemary

2 cloves garlic, chopped

6 large eggs

Instructions

Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.

Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.

Curried Eggs with Salmon

Ingredients

1 7.5-ounce can wild Red Sockeye

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 teaspoons lemon zest (1 lemon)

1 tablespoon fresh lemon juice

2 teaspoons minced shallot (about half a shallot)

Freshly ground pepper

4 slices multigrain bread

4 hard-boiled eggs

1 1/2 teaspoons sea salt

1/2 teaspoon curry powder

Sprouts, for serving

Instructions

Mix salmon and olive oil together in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest (finely grated), lemon juice, shallot, and pepper. Spread onto bread slices. Peel and slice eggs, and place 2 slices on each piece of bread. Mix sea salt with the curry powder in a small bowl, and sprinkle on top of each egg slice.
Scatter remaining lemon zest over them, top with sprouts, and serve.

Shitake Fried Rice

Ingredients

Coarse salt and ground pepper

11/2 cups brown rice

1 tablespoon plus 1 teaspoon grapseed oil

2 large eggs, lightly beaten

1 pound shiitake mushrooms, stems removed, thinly sliced

3 garlic cloves, minced

2 tablespoons ginger, minced

1/4 to 1/2 teaspoon red-pepper flakes

1 cup frozen shelled edamame, thawed

4 scallions, thinly sliced on the diagonal

3 tablespoons fresh lime juice

2 tablespoons soy sauce

Instructions

Bring a large saucepan of salted water to a boil and add rice. Boil until rice is al dente, 30 to 35 minutes. Drain and rinse well with cold water; drain again.

In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs and season with salt and pepper and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.

In the same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red-pepper flakes; season with salt. Cook, tossing frequently until shiitakes are tender, for about 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes.

Fish with Roasted Shitakes & Rosemary

Ingredients

2 pounds shiitake mushrooms, stems removed, halved if large

4 tablespoons olive oil

4 sprigs fresh rosemary

4 Pacific cod or halibut fillets (6 to 8 ounces each)

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

Coarse salt and ground pepper

Instructions

Preheat oven to 450. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.

Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes. Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.

BlueBerry Panna Cotta

Ingredients

1 cup whole milk

1 tablespoon unflavored gelatin

3 cups cream

1/3 cup honey

Half a vanilla bean, inner seeds removed

Pinch of salt

Fresh blueberries

Instructions

Place the milk in a small bowl and sprinkle the gelatin over. Let it stand for 3-5 minutes to soften. Pour the milk mixture into a heavy saucepan and stir over medium heat until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, vanilla beans, and salt. Stir for about 5 minutes. Remove from the heat and pour into small ramekins. Place the ramekins on a tray and refrigerate overnight. Garnish with fresh berries just before serving.

Grapefruit & Candied Nuts

Ingredients

1/2 cup fresh grapefruit juice, strained

1 sprig rosemary, plus more for garnish

2 tablespoons mild honey

1 tablespoon orange-flower water (optional)

2 tablespoons coarsely chopped walnuts

1 large egg white

1 teaspoon dark brown sugar

Pinch of ground cinnamon

1 grapefruit, peel and pith removed

Instructions

Preheat oven to 350 degrees. Stir together grapefruit juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.

Place chopped nuts in a small bowl. Whisk egg white in another bowl until foamy. Stir 2 to 3 tablespoons whipped egg white into the nuts. Add brown sugar and cinnamon; stir to coat nuts. Transfer nuts to a rimmed baking sheet and spread in an even layer. Bake until dry, 5 to 7 minutes. Let cool completely.

Slice grapefruit into 1/4-inch thick rounds. Divide evenly among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied walnuts. Garnish with rosemary sprigs.

Ginger Smoothie

Ingredients

1 ripe banana

½ grapefruit

2 teaspoons freshly grated ginger

½ cup fresh orange juice

2 tablespoons honey

1 cup ice

Instructions

Combine all ingredients in a blender and blend until smooth.

Grapefruit Ginger-Ale

Ingredients

1 chopped grapefruit, peel and pith removed

5 carrots, chopped

1 inch fresh ginger, peeled and chopped

2 cups club soda

Instructions

Press grapefruits, carrots, and ginger through a juice extractor. Stir with soda water and serve on ice immediately.

Ginger Ice Milk

Ingredients

3 1/2 cups low-fat milk

1/2 cup sugar

One 3-inch piece of fresh ginger, peeled and thinly sliced

1 teaspoon ground ginger

1/8 teaspoon kosher salt

Ginger, thinly sliced(for garnish, optional)

Instructions

Combine the milk and sugar in a 2-quart saucepan over medium heat. Heat, stirring occasionally, until the sugar has dissolved and the mixture is hot. Add the fresh ginger and reduce the heat to low. Heat, barely simmering, for 15 minutes.

Remove from the heat and add the ground ginger. Set aside to infuse for at least 45 minutes, or until the ginger flavor suites your taste. (Remember that the flavor will not be as strong when the mixture is frozen.) Remove the pieces of ginger, add the salt, cover, and chill thoroughly. Freeze in an ice cream maker according to the manufacturer’s directions. Garnish each serving with a few strips of candied ginger, if desired.

Natural Kale Juice

Ingredients

1 bunch kale

½ avocado

1 Granny Smith apple, cored and quartered

1 mango, diced

1-inch piece fresh ginger, peeled

1 stalk celery

Ice

Instructions

Press all ingredients through a juice extractor in batches. Stir and serve immediately.

Beauty Berry Juice

Ingredients

2 cups mixed berries, (fresh or frozen)

1 cup silken tofu

1/4 cup pomegranate juice

2 to 3 tablespoons honey

2 tablespoons ground flaxseed

1 teaspoon finely grated peeled ginger

Instructions

In a blender, combine berries, tofu, pomegranate juice, 2 tablespoons honey, flaxseed, and ginger. Blend until smooth, 15 to 20 seconds. Adjust the sweetness if necessary.

Thanks Marla for helping us design our most “beautiful” box yet!

Learn more about Luscious Life Nutrition and the holistic approach to staying healthy and fit.

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Item/ Farm

Celery Root/ JenEhr Family Farm  Sun Prairie, WI

- Diced up your celery root and mix with diced potatoes, carrots,onions,and asparagus. Toss with olive oil, chopped fresh herbs (rosemary and sage work well here), salt and pepper and roast in a 375 degree oven for 45-60 minutes or untilthe veggies are tender.

Potatoes/ Pure Organic, CA

- Dice your potatoes and arrange on a baking sheet. Se you oven to 350 degrees and toss your potatoes in 1 tablespoon olive oil, 1/2 tablespoon curry powder, 1 teaspoon garlic powder, 1/2 teaspoon tumeric, and salt and pepper to taste. Roast in the oven until tender, about 30-25 minutes.

Yellow Onions/ Anderson, WA

- Turn your onions into a satisfying soup during these cool spring days! On a baking sheet, roast 1/2 pint of cherry tomatoes tossed in olive oil, salt and pepper in a 275 degree oven. In a soup pot, saute sliced onions in 1 tablespoon olive oil. Once they are translucent, sprinkle with 1 teaspoon of sugar to help caramelize them. Cook over low heat for about 45 minutes until they turn a golden brown. Add in 2 cloves of minced garlic. Add a sprinkle of flour to thicken the soup and cook until golden, about 3-4 minutes. Stir in 1/3 cup of beer and 1/2 cup of beef stock and bring to a simmer.  Mash the cooled tomatoes to create a paste and add into the soup pot. Add in 1 tablespoon mustard, and salt and pepper to taste. Continue to simmer the soup for 30 minutes. If you can transfer the soup into individual over-safe bowls, top them with gruyere cheese and broil until the cheese has melted. Otherwise, ladle into soup bowls and top with grated gruyere.  Serve with a toasted baguette or homemade croutons (cube old bread and toast in a pan with olive oil salt, pepper, and fresh herbs).

Asparagus/ Mick Klug  St. Joseph, MI

- Preheat your oven to 350 degrees. Brown 1/4 pound of bacon in a medium pan, remove and drain once browned. Saute 1/2 cup diced asparagus with 1 chopped onion and 2 minced garlic cloves in the same pan. Reserve two diced spears and set aside. Whisk together 4 large eggs, 3.4 cup cream, 1/2 cup Parmesan, and salt and pepper to taste. Stir in the onions and asparagus with the eggs. Line one large or individual ramekins with cooked bacon pieces. Pour the egg mixture on top.  Place the reserved asparagus spears on top of the egg mixture. Cook the souffles for 35-40 minutes until the center jiggles slightly but the edges are browned. Serve immediately before the center of the souffle collapses.

Zucchini/ Rico, MX

- Grate your zucchini and one large or two smaller potatoes. Place the veggies in a colander and drain in the refrigerator for 20 minutes. Season with plenty of salt. Beat one egg with 1 tablespoon parsley and the zest from half a lemon. Squeeze out the zucchini and potato mixture to remove any remaining moisture. Transfer to a bowl and toss with a sprinkle of breadcrumbs. Combine the zucchini with the egg mixture and toss well to coat. Heat a pan with 1 1/2 tablespoons olive oil. Form thin pancakes with the mixture and fry in the pan until golden. Transfer to a baking sheet and keep warm in the oven. Serve with apple sauce, Greek yogurt, or sour cream.

Carrots/ CalOrganic, CA

- Preheat your oven to 400 degrees. Slice your carrots into batons and coat well with a mixture of 3/4 cup olive oil, 1/3 teaspoon ground cumin, 1/2 teaspoon of garlic powder, and salt and pepper to taste. Add a sprinkle of ground red pepper. Place on a baking sheet and cook in the oven for 15-20 minutes. Squeeze a little lime on your carrot fries just before serving.

Portabello Mushrooms/ Rover Valley  Burlington, WI

- Roast together diced carrots and halved cherry tomatoes in a 375 degree oven for 30-35 minutes. Season with olive oil, salt, pepper, and two cloves of fresh, sliced garlic. Once cooked through, mix with chopped fresh herbs (basil and parsley work well here)  and puree in a blender until smooth.  Scoop the mixture into the portabella caps and top with grated cheese. Pop them in the broiler and cook until the cheese is melted.

Grape Tomatoes/ Sunset, MX

- Saute halved grape tomatoes with 2 cloves fresh, sliced garlic, 1 thinly sliced zucchini, and 1/4 cup sliced onions. Cook in olive oil and top with balsamic vinegar. Toss the mixture with 1 cup of cooked quinoa and top with chopped, fresh herbs.

We expect the above listed items plus the following in our Fresh Picks Double Box:

Green Onions/ Springdale  Plymouth, WI

- Make a quick stir fry by heating a pan over high heat with 1 1/2 tablespoons sesame oil and sauteing two diced carrots, 1 diced zucchini, 1/2 cup chopped onion, and 1 sliced portabella mushroom. Season with veggies with 2 tablespoons soy sauce and 2 tablespoons rice vinegar. Top with 1/4 cup of chopped green onions and serve with 1 cup of cooked brown rice.

Watercress/ Green Acres North Judson, IN

- Ease the peppery bite of your watercress by dressing it in a mixture of lemon and olive oil. Whisk together the juice of one lemon with 1/4 cup olive oil. Add 1 tablespoon finely chopped onions to the dressing along with a sprinkle of paprika.  Top your salad with 1 tablespoon capers and either apple or zucchini slices.

We expect all the above listed items plus the following in our Fresh Picks Family Box:

Spinach/ Springdale  Plymouth, WI

- Blanche your spinach (cook in a pot of boiling water for 1-2 minutes) then drain well. In a pan saute 2 chopped garlic cloves in olive oil, then add the spinach and stir together. Once the greens are wilted, remove the pan from the heat and cool. Remove any excess liquid from the spinach. Ina bowl, mix together 6-7 ounces of plan Greek yogurt with the spinach. Add 1 more cloves of chopped garlic (optional) and salt to taste. Top with crushed cashews and shredded mint leaves and serve with toasted pita.

Romaine Lettuce/ CalOrganic, CA

In a blender, puree one can of garbanzo beans with 1/4 pint of cherry tomatoes, 1/2 zucchini, 1/4 cup chopped onions, and 1/2 cup of chopped spinach. Season with olive oil, 2 cloves chopped garlic, and pepper. Blend well until sooth. Use romaine leaves to dip in!

We expect our Fresh Picks Fruit Boxes to include the following:

Item/ Farm                                           Full Box Quantity/ Mini Box Quantity/ Veg Fruit Quantity

Honeydew Melon  SunFed, MX        2 melons /           1 melon/             1 melon

- You may keep your melon on the counter top until it has fully ripened. Once the melon is fragrant, is ready to be either enjoyed or transferred to your refrigerator for longer storage.

Bananas  Naked, Ecuador                      20 bananas/     12 bananas/        6 bananas

- Keep your bananas on the counter top but away from direct sunlight.  Best to hang them to avoid bruising their bottoms. They should keep well for about a week, but if they begin to darken you may transfer them to the refrigerator.  Their peels will darken quickly but the inner fruit will remain in tact.

Gala Apples Royal, Argentina               24 apples/         12 apples/         6 apples

- The perfect snacking apple, Galas are a smaller and sweeter variety!  Keep the apples in the crisper drawer of your refrigerator and they will keep for several weeks.

Raspberries  Drscoll’s, MX                      2 containers/         1 container/     None

- Always store your berries in the refrigerator.  Transfer them to a breathable, shallow container and only rinse them just before you plan to use them.

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Simple Jambalaya with Pork Brats

Seitan & Portabella Parmesan with Farm Greens

Simple Jambalaya with Pork Brats

Serving size: 4

Ingredients

1 package pork brats, chopped

2 yellow onions, chopped

1 green pepper, diced

3 cloves garlic, chopped

2 celery stalks

1 jar tomato puree

1 tablespoon thyme, chopped

1/3 cup cilantro, chopped

5 cups stock or water

2 cups of rice

Salt and pepper to taste

Cayenne pepper to taste

3 tablespoons oil

Instructions

Brown the brats in a large, deep pot. Once browned on the outside remove them from the pot and set aside. Saute your onions, green pepper, garlic, and celery in the fat and cook until just softened. Season the veggies with salt, black pepper, and cayenne pepper. Return the meat to the pot and stir in the tomato puree. Add in the herbs and bring to a simmer. Add in the liquid, either stock or water, and bring to a boil. Pour in the oil and then the rice. Add a bit more salt and bring to a boil. Reduce the heat to a simmer and cook, uncovered until the liquid has absorbed. Once the rice has absorbed the liquid give the pot a stir, cover the pot, and cook over low flame for 45 minutes.

Seitan & Portabella Parmesan with Farm Greens

Serving size: 2

Ingredients

1 package seitan

1 jar tomato puree

1/2 pound portabella mushrooms

3 garlic cloves, chopped

2 leeks, white and light green parts only, diced

1 zucchini sliced

1/4 cup basil, chopped

1/4 cup Parmesan cheese, grated

1 tablespoon olive oil

Salt and pepper to taste

Salad mix

Instructions

Preheat your oven to 350 degrees. In a small pot, saute 2 garlic cloves and leeks in olive oil. Season with salt and pepper. Add in half the basil and stir. Pour in the tomato puree and bring to a simmer while stirring. In a small pan heat the seitan and saute with the last garlic clove and the zucchini slices. Prepare a baking dish by pouring 2 tablespoons of the sauce on the bottom. Stack the mushrooms with the seitan and zucchini mixture, and top with grated Parmesan cheese. Sprinkle the dish with the rest of the basil  and pour the remaining sauce on top.  Add a little freshly grated Parmesan to the top if you desire. Bake for 30 minutes and serve the farm greens tossed in olive oil.

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