Recipe Box Specials for the Week of 7.6

Post By Irv Cernauskas
Jul. 02. 2015
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Roasted Cauliflower & Ham Grilled Cheese with Cherry Salad

Serves 4




1 head Cauliflower, chopped*

Olive oil

Salt & Pepper


1 loaf Sourdough Bread, sliced *

1 pack Deli Ham*

1 block Capriko Cheese, sliced*

1 Head Red Leaf Lettuce, chopped*

1 pint cherries, pitted and quartered*

1 Fennel bulb, shaved thinly*

1 lemon, juiced*

1 Tbsp honey

Chopped Fresh Herbs




Start by preparing the cauliflower and tossing with olive oil, salt and pepper. Spread onto a baking dish and roast at 375 F for about 20 minutes or until golden and crisp on the edges. Slice the bread and butter both sides. Add cheese, ham and several pieces of roasted cauliflower to the bread and add the other slice. Press the sandwich down to compress the cauliflower then place on a hot griddle and cook on each side until golden and melted. Repeat for each sandwich. For the salad, toss together red leaf, cherries, fennel any chopped fresh herbs (dill, basil, cilantro, etc). Make a dressing from olive oil, salt and pepper, lemon juice and a touch of honey and drizzle over top. Serve together for a well-balanced delicious meal!


*Items included in the Recipe Box

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Summer Colors Veggie Fritters

Serves 4



2 Zucchini, shredded*

1 lb Baby Chioggia Beets, shredded*

2 Kohlrabi, shredded*

1 doz eggs*

½ cup Dill Chopped*

1 head Garlic, cloves minced*

Vegetable Oil for cooking

Salt & Pepper

¾-1 cup All-Purpose Flour

2 Cups Greek Yogurt*




Grate vegetables and keep in 3 separate bowls. Strain each, squeezing out as much liquid as possible. In each bowl add salt, pepper, 1 beaten egg, 1/3 of the dill and 1/3 of the garlic. Toss together, then add ¼ cup of flour and mix together until the batter is thick enough to form a loose patty, adding more flour if needed. In a pan with a thin layer of oil, heat on high until oil sizzles, then add a scoop of the batter and flatten with a spatula, cook on each side until golden and crispy. Repeat with each vegetable until all of the batter is used. Let the fritters drain on paper towel before serving. Serve with a dollop of Greek yogurt and a sprinkling of fresh dill and salt.


*Items included in the Recipe Box

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Fresh Picks Recipes for the Week of 7.6

Post By Irv Cernauskas
Jul. 02. 2015
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We expect the following Vegetables in our Veg/Fruit Mini Boxes

Item / Farm / Quantity (Depending on box size)


Snap Peas / Harmony Valley Viroqua, WI / 1 pint


Grilled Pea & Onion Skewers: Trim and peel the onions and skewer along with snap peas. Combine olive oil, lemon juice, salt and pepper and brush over the skewered vegetables. Grill on each side until onions are soft and peas are lightly charred. Serve with tzatziki or your favorite dipping sauce for a perfect summer dish!


Lacinato Kale / Keewaydin Organics,  WI / 1-2 bunches


Spicy Sausage Pizza with Kale: Place your favorite dough on a baking sheet or pizza stone and bake for 10 minutes at 400F to par-bake the crust. Cook Italian sausage with olive oil and garlic in a pan until browned. In the same pan, saute onions, then add chopped kale and lemon juice and cook briefly until just barely wilted. Drizzle pizza crust with oil from the pan, then add tomato sauce, shredded mozzarella, the sausage, kale, sliced jalepenos and onions. Bake for about 15 minutes or until the crust is cooked through and browned. Finish with a sprinkling of parmesan and salt and pepper for a delicious hearty pizza.


Cucumbers / Keewaydin Organics,  WI / 1-2 each


Cucumber-Mint Fizz: Combine lemon juice, sliced cucumber, fresh mint and basil leaves in a cocktail shaker and muddle. Add gin and elderflower liqueur. Add ice and shake well. Finish with a splash of cucumber soda and garnish with fresh cucumber and mint leaves for a glass of summer flavors! To make it a mocktail, omit the gin and elderflower liqueur and instead add more cucumber soda, some simple syrup and muddle all ingredients in a glass.


Zucchini / Springdale Plymouth, WI / 1-3 each


Zucchini Caprese Roll-Ups: Slice zucchinis into long strips with a vegetable peeler. Halve cherry tomatoes and separate basil leaves. Place 1 half of a tomato with a couple leaves of basil and a small ball of fresh mozzarella on the zucchini slice. Roll up the slice and secure with a toothpick. Brush with olive oil and salt and pepper and serve raw or place on the grill briefly or until the zucchini is lightly charred and tender.


We expect all of the items listed above plus the following in our Single Boxes


Cauliflower / Harmony Valley Viroqua, WI / 1 each


Moroccan Cauliflower Steaks: Cut the cauliflower into thick vertical sclices so that the core keeps the florets together. Season the cauliflower with olive oil, lemon juice, coriander, cumin, cinnamon, paprika, turmeric, salt and pepper. IN a hot pan, cook the cauliflower until seared on each side, then put into the oven for about 15 minutes at 400F or until totally tender. Drizzle with tahini, and sprinkle with parsley to serve.


Baby Chioggia Beets / Harmony Valley Viroqua, WI / 1 bunch


Beet & Green Salad: Toss together chopped parsley, baby kale, spinach, chopped beet greens with chopped celery and thinly sliced raw beets. Dress with olive oil, salt, pepper and lemon juice for a delicious summer salad!


We expect all of the items listed above plus the following in our Double Boxes


Pearl Onions / Springdale Farm Plymouth, WI / 1 bunch


Braised Pearl Onions: Start by melting butter in a skillet and add peeled pearl onions, peeled and cubed granny smith apples and chopped fresh rosemary and cook until onions start to brown slightly. Add in 2 cups of apple cider, slowly, ½ cup at a time, waiting until the liquid has evaporated before adding more. Stir well and season with salt and pepper, then serve


Kohlrabi / Harmony Valley Viroqua, WI / 1 each


Kohlrabi-Mango Taco Slaw: Peel kohlrabi and slice into thin matchsticks. Cut radishes and carrots similarly then mix with a pinch of salt, lemon juice and cubed mango pieces. Serve atop your favorite tacos for a crunchy tropical tasting topping.


We expect all of the items listed above plus the following in our Family Boxes


Baby Bok Choi / Harmony Valley Viroqua, WI / 1 lb


Beef & Bok Choi Zoodle Soup: season NY Strip Steak with salt and pepper and a little olive oil and cut into cubes. Add oil and minced garlic to a pan and then add the beef and cook for about 1-2 minutes or until seared on the outside but rare in the middle.  Add the oil from the pan in the saucepan to a pot and add bok choi and shiitake mushrooms. Saute for about 2 minutes, then add chicken broth and bring to a boil. Add soy sauce or liquid amino and simmer. Spiralize or peel zucchini into long strips and add to the pot with beef and some chopped scallions. Cook for a couple of minutes or until flavors infuse, then top with more green onions and serve!


Baby Arugula / Harmony Valley Viroqua, WI / 1 bag


Salmon with Berries on a Bed of Arugula: Season salmon with salt and pepper and sear in a hot pan until crusty on each side, then transfer to the oven for another 8-10 minutes. Prepare a sauce with vinegar, red wine and pureed blackberries. Stir in a saucepan until reduced into a thick syrup. Layer plates with arugula and then add the salmon filet, sliced red onion and drizzle with the blackberry sauce.


Fennel / Springdale Farm Plymouth, WI / 1 each


Roasted Fennel: Chop fennel bulb into wedges and dress with olive oil, salt, pepper and lemon juice. Roast on a baking dish at 425F for 25 minutes or until caramelized. Serve as a delicious side for grilled fish or chicken!


We expect the following in our Fruit Boxes



Bananas are best kept on the counter top at room temperature but out of direct sunlight. It is best to also hang your bananas to prevent them from bruising their bottoms.



Cherries are best stored in your refrigerator. Treat your cherries as you would berries - gently and only rinse when you are ready to enjoy them.



Store your berries in the refrigerator.  Wash only those berries you plan to prepare and store the rest dry in their breathable container. Berries will keep the longest if they are stored in a single layer so that those on the top don’t crush the berries on the bottom.


Pink Lady Apples

Apples can emit a gas that can quicken the ripening of other produce. To prevent the spoilage of other food in your fridge try to isolate your apples and store them in the crisper drawer. This will also keep the flesh of your apples fresher and crisper than if you stored them on one of the refrigerator shelves. Apples can turn mealy quickly if let at room temperature or in direct sunlight.

Recipe Box Specials for the Week of 6.29

Post By Irv Cernauskas
Jun. 27. 2015
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Turkey Burgers with Roasted Strawberries & Cheese

Serves 3-4




1 lb Ground Turkey*

1 Yellow Onion, diced*

4 cloves Garlic, minced*

Salt & Pepper

1 tsp Dijon Mustard

½ tsp Worcestershire sauce

3-4 thick slices Crema Kasa cheese*

1 Quart Strawberries*

1 Tbsp Maple Syrup

1 Tbsp Honey

1 Tbsp Balsamic Vinegar

½ Tbsp Olive Oil

3-4 Pretzel Buns*

Few handfuls Spinach or Arugula (optional)




Combine turkey, onion, salt, pepper, garlic, mustard and worcestershire and work together until combined. Form into 3-4 patties (Depending on how large you like them). Heat a grill to medium high and cook the burgers on each side for 5-6 minutes or until cooked through. Add the cheese to the burgers just before removing and let melt. To make the strawberries, slice off the tops and cut in half and lay out on a baking sheet. Combine maple syrup, honey, balsamic and oil and drizzle over strawberries. Sprinkle with salt and toss until combined. Bake at 375 for 25-30 minutes or until tender. Serve burgers on toasted pretzel buns topped with strawberries and greens if desired. Enjoy as a deluxe 4th of July cookout dish!


*Items included in the Recipe Box

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Hearty Beet Burgers

Serves 4



1 ¼ cups cooked Brown rice, cooled*

1 cup raw Beet, grated*

1 cup cooked Lentils, cooled & drained*

½ tsp salt

Fresh Pepper

1 tsp Thyme

1 tsp dry Mustard

½ tsp ground fennel

1/2 Onion, minced*

4 cloves Garlic, minced*

2 Tbsp Almond Butter*

½ cup fine breadcrumbs

4 Pretzel Buns, toasted*

Olive oil




Combine shredded beets with brown rice and lentils in a food processor until it comes together and resembles the texture of ground meat. Mix with all of the remaining ingredients in a bowl and meld together with your hands until well incorporated. Let chill in the refrigerator for ½ hour. Heat a cast iron pan to medium high and add a thin layer of olive oil. For the patties into rings  with your hands or use a round cookie cutter. Cook burger patties until lightly charred on each side and heated through. You can also make ahead and freeze or warm up on the grill. Serve atop pretzel buns with all of your favorite fixings for a very delicious vegan patty that won’t disappoint!


*Items included in the Recipe Box

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