Ugly Food Makeover

Turning "Ugly" Food into Beautiful Meals

Each week we share a healthy recipe or simple preparation method for one or more of the items inside our box to help you reduce waste and find adventure in your kitchen. Dig in! 


Stuffed Acorn Squash

This recipe is perfect for a special occasion as a vegetarian entree or even as a side dish. It can also be made gluten free by eliminating the bread. You'll find it's so delicious that you'll want to make it even for a weeknight meal. 2 acorn squash 2 Tbsp. olive oil 2 Tbsp. pure maple syrup salt & pepper 2 cups cooked wild or brown rice 1/2 small onion, finely diced 2 stalks celery, finely diced 1 Tbsp. fresh thyme 2 cups good crusty bread, cubed 1/4 cup dried cranberries 1/4 cup pecans, chopped Preheat oven to 450. Wash squash and slice in half lengthwise. Clean out seeds using a spoon. Place flesh side up in baking dish. Combine half the oil with the maple syrup. Stir and brush it over t

Broiled Salmon with Cara Cara Oranges

Cara Cara oranges are sometimes referred to as the red navel due to their rosy red or dark pink flesh. Cara Cara are very sweet in flavor and low in acidity. Store in a cool, well ventilated area at room temperature for up to 4 days or in the refrigerator for up to 2 weeks. Here’s one way to use them. 2 Cara Cara oranges 1 small onion 2 Tbsp. olive oil 1/2 tsp. salt 1 tsp. thyme 4 salmon fillets (5 oz. each) Zest one orange and then cut it in half and juice it. Cut the other orange in wedges or slices. Place orange zest, juice and wedges in a medium bowl. Slice onion and add to bowl. Add oil, salt and thyme. Toss well. Spray a baking sheet with oil. Place salmon filets on baking sheet and t

All About Kiwi

Kiwifruit are originally from Asia, but are now grown in other regions including New Zealand, Italy, Chile and California where the harvest begins in late September and runs through early November. But kiwi are available year-round. Kiwi have been reported to be the most nutrient dense of all fruit containing more Vitamin C than an orange and more potassium than a banana. Look for firm kiwi that give a little when squeezed lightly. If it doesn’t “give,” it’s not ripe yet. Cutting a kiwi is simple. Lay the fruit on its side and slice off the very top and bottom, removing it’s stem. Using a spoon you can insert it into the flesh of the kiwi and gently move it around the circumference of the fr

Roasted Garlic Potatoes

Who cares if your potato is "ugly" if you're going to cut it up and roast it anyway? Here's our favorite way to eat potatoes! 2 to 4 large potatoes 2 Tbsp. extra virgin olive oil 1 or 2 cloves garlic 1 tsp. salt 1 tsp. pepper 1/4 cup fresh parsley, finely chopped 1/4 cup fresh grated parmesan cheese Preheat oven to 450 degrees. Wash the potatoes well and with a sharp knife cut into 2 inch by 2 inch cubes. Spray a large jelly roll pan with nonstick spray. Place the potatoes on the pan and drizzle with the olive oil. Mince the garlic and spread over potatoes along with salt and pepper. Toss the potatoes with your hands to ensure they are all equally covered. Place in the oven and roast about 3

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