What’s In The Box with Recipe Suggestions
Bi-Colored Amaranth Greens: With its beautiful color and tender leaves, amaranth is definitely one of the vegetables that stands out in this week’s box. It may look unfamiliar, but it’s actually very easy to cook with. Think of it as you would spinach or another tender cooking green.
Stir-fried Pink Amaranth Greens
Baby Bok Choi: Baby bok choi gives you two textures in one vegetable: crisp, juicy stems and soft green leaves. The entire plant is edible, so there’s very little prep involved. Slice it lengthwise and cook it in a hot pan until the edges begin to brown, or chop it up for noodles, fried rice, or stir-fries. Garlic, ginger, sesame, and soy sauce are all great partners for its mild flavor.
Baby Bok Choi Salad with Sesame Dressing
Soba Noodles with Mushrooms & Bok Choi
Green Beans: Green beans are one of those summer vegetables that are often best when you don’t overcomplicate them. Cook them just until tender while they still have a little crunch, then add butter or olive oil and your favorite seasoning. Garlic and lemon are an easy combination, but they’re also great roasted or tossed into a fresh summer salad.
Green Beans with Tomato and Bacon
Italian Green Beans with Pancetta and Braised Garlic
Orange Carrots: Sweet, crunchy, and incredibly versatile, these carrots can easily go from an afternoon snack to part of dinner. Enjoy them fresh and crunchy, grate them into a salad, or roast them until their edges become golden and sweet.
Green and/or Silver Slicer Cucumbers: Cool, crunchy cucumber is especially welcome on a warm August day. Slice it into salads, tuck it into sandwiches, or pair it with tomatoes and fresh herbs for a quick side dish.
Rustic Cucumber & Tomato Salad
Cold Cucumber Soup with Yogurt & Dill
Edamame: Edamame is one of those vegetables that’s just as fun to eat as it is delicious! These fresh green soybeans have a slightly sweet, nutty flavor and make an easy summer snack. Simply boil or steam the pods until tender, then add your favorite seasoning.
Italian Garlic: A few cloves of fa good garlic can completely change a meal. Chop or mince it into sauces, pasta, soups, marinades, and sautéed vegetables, or roast an entire head until the cloves become soft and mellow. Roasted garlic is especially good spread over toasted bread or mixed into potatoes.
Creamy Garlic Lemon Pasta (with Roasted Garlic)
Honey Garlic Ginger Roasted Carrots
Melon or Watermelon: Here is your sweet treat of the week! In the heat of summer, nothing beats a nice, cold slice of melon or watermelon. You can simply slice and enjoy it or chop it up for a fruit salad. If you are looking for the perfect drink to quench your thirst on a hot day or to accompany your dinner, blend the melon or watermelon pieces with water, sugar (optional), and ice. Alternatively, you can chop some of the fruit and add the pieces directly to the water to make a refreshing agua fresca, so that with every sip, you get both the delicious drink and a few pieces of fruit.
Red and Yellow Onions: This week you’ll receive a combination of onions, which means plenty of possibilities in the kitchen. Among those possibilities, thinly slicing them is the ultimate kitchen secret to softening their sharp bite and creating a perfectly balanced dish. Instead of biting into a thick chunk that overpowers your palate, paper-thin ribbons blend seamlessly with other ingredients to elevate the meal.
Green Beans with Caramelized Onions & Tomatoes
Green Bell Pepper: Green bell peppers bring plenty of crunch and fresh pepper flavor without much heat. They’re great sliced raw for snacking, but cooking brings out another side of them. Try them with onions for fajitas, chop them into eggs or pasta sauce, add them to the grill, or fill them with rice, meat, beans, and cheese for stuffed peppers.
Brats with Grilled Peppers & Onions
Poblano Peppers: Poblanos have a deep, earthy flavor with a gentle level of heat, making them one of the most versatile peppers in the box. Roasting them until the skin is blistered brings out even more flavor. Once peeled, use them for chiles rellenos, creamy poblano sauces, tacos, quesadillas, or simply slice them into your favorite meal.
Shishito Peppers: Now that you’ve tried our shishito peppers, it’s time to take them beyond the frying pan! This week, try tossing them into your tacos or serving them alongside grilled vegetables. Did you know their flavor changes as they ripen? Green shishitos offer a fresh, slightly bitter note. Red shishitos, on the other hand, are much sweeter because their natural sugars concentrate as they mature. Just keep in mind that while most are mild, every now and then one will surprise you with a kick of heat.
Sweet Corn: Sweet corn doesn’t need much introduction at this point in the summer! Cook the ears on the grill or in boiling water and enjoy them while they’re hot or cut the kernels from the cob and add them to salads, tacos, salsa, or pasta. Butter and salt are classics, but lime, Chile, and cheese can turn an ear of corn into something extra special. Corn is sweetest when it’s fresh, so this is one vegetable we recommend enjoying sooner rather than later.
Tomatoes Small: Sweet, colorful, and the perfect size for snacking, these little tomatoes often disappear before they even reach a recipe. If you manage to save some for cooking, try tossing them into salads, folding them into pasta, scattering them over pizza, or roasting them until their skin bursts and their juices caramelize. For a smoky salsa, char them on a griddle with onion, garlic, and your favorite chili peppers—tailoring the heat to your taste with anything from mild Shishitos to spicy serrano peppers. Just remember to store them at room temperature and enjoy them as they ripen.
Basil Chicken Saltimbocca with Tomatoes
Variety of Tomatoes: This is the time of year when tomatoes can do most of the work for you. A good summer tomato needs little more than a pinch of salt to make a great snack or side dish. Slice them for sandwiches, layer them with mozzarella and basil, chop them into salsa, or turn them into simple fresh tomato sauce. Unless they’re already very ripe and you need to slow them down, leave your tomatoes on the counter for the best flavor and texture.
Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe
25 Best Tomato Recipes & Ideas | What to Make with Fresh Tomatoes
Green and/or Italian and/or Yellow Scallopini Squash: It wouldn’t be August without summer squash! Your share may include green zucchini, Italian zucchini, scallopini, or a mix. Luckily, they can all be prepared in many of the same ways. Cut them into thick pieces for the grill, roast them with other vegetables, sauté them for a quick side, or shred them into fritters or zucchini bread. Summer squash has a mild flavor, so it works especially well with garlic, fresh herbs, tomatoes, and cheese.
Vegetable Feature: Bok Choi
Baby Bok Choi may be a small one, but this ingredient certainly has a lot of benefits for the cooking process. Being characterized by crunchy stems and soft green leaves, this type of vegetable has two various textures. In addition to that, it’s rather neutral taste makes Bok Choi perfect for combining with other ingredients like garlic, ginger, sesame, soy sauce, citrus, and even vegetables.
Baby Bok Choi belongs to the cabbage family, alongside broccoli, kale, and Brussels sprouts. Furthermore, Bok Choi delivers excellent nutritional value it is harvested at a younger stage than full-sized Bok Choi, which gives it its smaller size and especially tender texture. Although the white stems and green leaves look very different, they are all part of the same vegetable, and the entire plant is edible.
Bok Choi has been cultivated in China for centuries and has long been a staple in Asian cuisines. Today, it is grown and enjoyed worldwide
Bok Choi provides vitamins A, C, and K, along with folate and calcium. Its dark green leaves are particularly nutrient-rich, making this mild and crunchy vegetable an easy way to add both variety and nutrition to your meals.
For the best quality, keep Baby Bok Choi refrigerated and wait to wash it until you’re ready to use it. Store it loosely wrapped or in a bag in the crisper drawer, where the cool environment will help the stems remain crisp and the leaves stay fresh.
Whether you keep it simple with a quick sauté or use it as the starting point for something new, Baby Bok Choi is an easy vegetable to make your own. With very little waste and plenty of ways to prepare it, we hope it earns a place in one of your meals this week!
