Pear & Arugula Salad with Candied Walnuts

This salad is simple, but also beautiful. I love that it makes the most of ripe in season pears and dark greens with walnuts are delicious and full of nutrients we need to boost our immune system this winter.

 

Ingredients:

  • 1 large clove garlic, minced
  • ¼ teaspoon salt
  • 2 tablespoons walnut oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white-wine vinegar
  • ¼ teaspoon ground pepper
  • 8 cups baby arugula
  • 2 firm ripe red pears, sliced
  • Candied Walnuts. Recipe here substituting walnuts or use your favorite candied nuts.
  • Optional: Sprinkle with your favorite blue cheese or feta style cheese.

Directions:

First prepare dressing by combining the minced garlic, salt, oil, mustard, vinegar and pepper in a small bowl. Whisk together. In a large bowl combine the arugula, sliced pears and nuts. Pour the dressing into the bowl and toss well.

 

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Brighten Up & Lighten Up

Meyer Lemon Large Image 2Meyer Lemons are here! In the dead of winter these delicious citrus are one of my all-time favorite flavors. Holidays are over and I am ready to lighten up and brighten up both my menu and my life. Having delicious healthy food delivered is a great way to lighten your schedule and stay on budget.

Eating healthy organic fruit and vegetables is a simple way to lighten up your menu while enjoying bright, flavorful foods. These foods can boost your energy, help you lose or maintain a healthy weight, combat disease and brighten up your complexion. The bright flavors of citrus and herbs are some of my favorite “tricks” to make healthy food taste amazing. These ingredients are full of healthy nutrients and infuse your dish with satisfying flavor. Looking for some inspiration? Browse our archive filled with hundreds of recipes you can filter by ingredients and great healthy living tips.

New & In Season:

Pure Grade A Maple Syrup                                 Irish Oatmeal by Bob’s Red Mill

Honeycrisp & Pink Lady Apple                          Variety of Winter Squash

■  It is Citrus Season: Cara Cara Oranges, Blood Oranges, Rio Grapefruit, Lemons, Limes, Navel Orange, Satsuma Mandarin Oranges.

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Happy 2019 Friends!

The New Year has arrived bringing with it very cold weather and hopefully some bright hopes for the new year. As we begin this year I want to say it again:

We are so grateful to every single customer for every single order!

When you shop with Brown Box you not only do you hopefully save time and money while receiving REAL.GOOD.FOOD., but you make a REAL impact on this community. You are supporting family business like Brown Box Organics. You are supporting the kind of family run farms, ranches and food artisans that really care about what they put in their food and what they put into this beautiful Treasure Valley. You are eliminating an incredible amount of waste. Sometimes I feel like I am repeat, but I just can’t begin to thank you enough.

Thank you & Happy 2019!

Rachel for the Brown Box Team

 

 

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Spaghetti Squash Lasagna with Broccolini

spaghetti squash lasange cropped

Ingredients:

  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch broccolini, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon crushed red pepper (optional)
  • 2 tablespoons water
  • 1 cup shredded part-skim mozzarella cheese, divided
  • ¼ cup shredded Parmesan cheese, divided
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Directions:

  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.
  5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
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