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! 

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Stuffed Yellow Squash

Our recipe for stuffed yellow squash is a perfect way to use up those scratched or misshaped squash or zucchini. Add ground chicken or turkey and serve with whole grain pasta and it becomes a hearty entree. Or serve without the meat and alongside tofu for a satisfying vegetarian side dish. Here's What You Need 2 or 3 yellow squash 2 Tbsp. extra virgin olive oil salt and pepper 1 cup onion, chopped 1 cup mushrooms, chopped 1 clove garlic, minced 1 tsp. dried basil 1 can diced tomatoes 1/2 lb. ground chicken (optional) 1 Tbsp. butter 1/4 cup bread crumbs 1/2 cup shredded mozzarella Preheat oven to 400 degrees. Wash squash and slice in half lengthwise. Using a melon baller, remove flesh of squa

Noodle Free Zucchini Lasagna

Our zucchini lasagna is the perfect use for all those zucchini left lingering in your fridge. And as a substitute for lasagna noodles, it's great for those trying to cut back on carbs. We love to make lasagna when we're expecting a big crowd and don't want to be stuck at the stove when our guests arrive. Make it ahead and pop it in the oven when they arrive. This one is meat free, but you could easily add ground chicken, turkey or beef into the sauce. Zucchini Lasagna 2 large zucchini salt & pepper 2 Tbsp. olive oil 1 1/2 cups onion, chopped 1 cup mushrooms, sliced 2 cloves garlic, minced 1 tsp. dried basil pinch red pepper flakes 2 cans diced tomatoes 2 cups ricotta cheese 1/2 cup grated pa

Roasted Butternut Squash

This winter squash was once called the “apple of God.” Its versitility is the reason you’ll find it in so many soups and casseroles. And its health benefits are hard to beat. Butternut squash is loaded with Vitamin A; 1 cup has more than 450% of the recommended daily allowance. It is a good source of potassium, important for bone health, as well as vitamin B6, essential for the proper function of the nervous and immune system. Its orange hue indicates the vegetable’s abundance of carotenoids shown to protect against heart disease. And it’s high levels of beta carotene can help deter cancer. But we love it most because it tastes so delicious. Here’s one very simple way we like to prepare it.

Baked Eggplant Parmesan

Sometimes eggplant comes into our warehouse looking like it has a nose. Often we receive shipments of eggplant with outside skin that is bruised. Most grocery stores think you want your eggplant to look perfect and be simple to cut into perfect slices. We know that you know "beauty is skin deep." We know that you know you can simply cut off that nose and use that "imperfect" eggplant to make a perfect meal. So, here's our recipe for Baked Eggplant Parmesan! Eggplant Parmesan 1 large eggplant 2 eggs 1/2 cup grated parmesan cheese 1/2 cup whole wheat panko or bread crumbs 2 tsp. dried basil 2 tsp. dried oregano 1 jar marinara sauce 1/2 cup shredded mozzarella cheese Turn on the broiler. Place

Stir Fry Veggies with Peanut Sauce

Stir Fry Veggies & Noodles with Peanut Sauce 1 small bunch broccoli, chopped 1 red pepper, sliced 1 small onion, sliced 1 zucchini, sliced 1 package mushrooms, quartered 1 package tofu, cut into cubes OR 2 boneless, skinless chicken breasts, sliced into tenders 1 package soba or udon noodles 1 Tbsp. plus 2 tsp. coconut oil For Sauce: 1/4 cup natural peanut butter 1/2 cup tamari or low sodium soy sauce 1/2 cup pure maple syrup 1 tsp. ginger, minced 1 clove garlic, minced 1 tsp. sesame oil First combine all sauce ingredients in a small sauce pan. Stir over medium heat until the peanut butter melts down and everything is mixed well. Set aside. In two medium skillets cook chicken and tofu, each

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