Crop: Lemon

Jake’s Autumn Squash Pot

  Jake’s Autumn Squash Pot This delicious, filling, vegetarian stew combines winter squash, beans, peppers, and onions with interesting seasonings such as cocoa, cinnamon, and cumin. If you’d like to add meat, use cooked sausage, bacon, or high-quality ground beef pork, chicken, or turkey. 2 tablespoons extra virgin olive oil 2 medium onions (any color) […]

Cilantro Pesto

  Cilantro Pesto When we mentioned cilantro pesto on one of those occasions of abundant herbs, someone asked, “What the heck do you do with it?” Dot it on a cornmeal crust as the base for a Mexican-style pizza. Use it as the binding sauce with basil pad thai noodles and shrimp. Make it an […]

Pear and Watercress Salad

  Pear & Watercress Salad This is a lovely, earthy fall salad that uses lemon juice and truffle oil to make a delicious vinaigrette. If you don’t have truffle oil, you can substitute a good quality extra-virgin olive oil. 2 firm ripe pears 2 tablespoons fresh thyme leaves (chopped) 2 teaspoons white truffle oil ((you […]

Carrot Slaw

This light, refreshing carrot slaw makes a great alternative to the typical cabbage coleslaw. Carrot Slaw 1 small bunch carrots, (shredded) 1 tablespoon fresh lemon juice ¼ teaspoon kosher salt ¼ teaspoon Freshly ground white pepper Thoroughly combine all of the ingredients, and place the slaw in the refrigerator for at least ½ hour to […]

Fennel Salad with Pomegranate Seeds, Feta, and Sumac

This salad is a little festival in itself. The fennel and tarragon, with their echoing flavors, form a solid base on which stronger colors and flavors—pomegranate, feta, sumac—manifest themselves without overwhelming the whole salad. It is distinctly fresh and goes well with roast meats and grilled fish. Crusty bread is almost obligatory to soak up […]

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