This Weeks Box 11/16/2013

The list

large broccoli crowns
winter squash
bell peppers
bag of salad spring mix
bok choy
persian cucumbers
fairchild tangerines
dried chiles
haas avocado

Last weeks box was light.This weeks box….. not so light.Put those dried Anaheim Peppers in a food processor and grind them down to the size flakes you want.

Coffee grinders do the trick too. Low blade coffee grinders will give you a nice powder if you are patient.

This weeks box 11-16-2013

Garlic Roasted Potatoes with Cilantro and Lemon


  • 2 tablespoons chopped garlic
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 pounds small red skin potatoes, quartered
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped Cilantro
  • 1/2 teaspoon grated lemon rind


  1. Preheat oven to 470 degrees and prepare baking sheet by lining it with aluminum foil coated in cooking spray.
  2. Combine garlic and olive oil in a small saucepan over medium heat. Cook for 2 minutes or until golden brown, stirring frequently. Remove garlic with a slotted spoon and set aside in a bowl.
  3. Place quartered potatoes in a large bowl and drizzle garlic oil over them. Toss to coat the potatoes.
  4. Arrange potatoes on prepared baking sheet and sprinkle with salt and pepper.
  5. Bake for 30 minutes or until golden brown; toss halfway through cook time. Remove from oven and place into serving dish.
  6. Combine reserved garlic, Cilantro, and lemon rind. Sprinkle mixture evenly over potatoes. Season with salt and pepper (to taste).

Black Bean Salad with Fuyu Persimmon, Avocado and Lime Cumin vinaigrette 

Avocado toast

Avocado Toast with Chile Flakes and Pistachio

Not Your Ordinary Broccoli Recipe

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