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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Baked Beet Chips

Baked Beet Chips Beets are full of powerful health benefits and their sweet flavor make them a welcome addition to any dish. They're delicious on top of salad or roasted with potatoes and carrots. Today, these beets take center stage in this very simple recipe that allows you to replace greasy, potato chips with a colorful, superfood snack. There is nothing wrong with overindulging in these chips! Make extra and keep them on hand for when you're craving a salty snack. What You'll Need: 2 large beets or 4 small 2 Tbsp. extra virgin olive oil 1 tsp. sea salt 1 Tbsp. rosemary, fresh or dried Preheat the oven to 400 degrees. Wash and slice the beets as thin as possible. Use a mandolin slicer if

All About Asparagus

These flavorful spears are a favorite spring vegetable because they are delicious and simple to prepare. They also pack a nutritional punch. Here are some asparagus basics. SELECTION Choose asparagus with stalks that are firm and crisp. When the tips begin to get fuzzy, wilted or dried out, it’s a sign that the vegetable is past its prime, but still edible. If it has become slimy anywhere on the stalk, that’s a sign that it is no longer fresh. STORAGE Fresh asparagus will last about 3 to 4 days. Do not wash it before storing. Wash only before using it. Wrap the stalks in a damp cloth and place in a plastic bag that is not airtight. You can also trim off the very ends, wrap in a wet paper tow

Cabbage 3 Ways

So you've got your corned beef, carrots, potatoes and cabbage. You're all set for your St. Patrick's Day feast. There's only one problem. You're not really sure what to do with that cabbage! We've got you covered! Here are some simple and quick methods of preparation. You can eat cabbage raw or cooked. Remove any wilted or discolored leaves. To shred it, cut the cabbage in half from bottom to top, then cut each half in half again to make quarters. Cut the core off each quarter (leaving a little attached so the wedge stays together). Discard core. Place cut side down on cutting board and use a large knife to cut into shreds according to desired thickness. Steamed Cabbage 1. Slice cabbage into

Sweet Potato Hash

Stuck with a bunch of spuds and not sure what to do with them? Here's an idea that's perfect for breakfast, a warm, hearty lunch or even for dinner. If you're peeling and chopping up the potatoes, who cares what they look like on the outside. Wash sweet potatoes and peel them. Chop into small, bite sized cubes. Add to boiling water and cook about 6 minutes or until softened. Drain and set aside. Chop bell pepper and onion and mince garlic. In a large skillet, heat 2 Tbsp. olive oil over medium heat. Add pepper, onions and garlic. Cook 5 to 7 minutes until softened and lightly browned. Sprinkle with salt and pepper and remove from the pan. Set aside. Add the remaining 2 Tbsp. oil to skillet a

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