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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Eggplant Ragout

Maybe the first thing that comes to mind when you think of eggplant, is eggplant parmesan. It is still always one of my favorite ways to use eggplant. Check out my recipe for baked eggplant parm. It's super quick and delicious. But, today, I wanted to give you another idea for how to use up the eggplant in this week's boxes. This eggplant ragout is great because you can really use up any vegetables you have in your fridge. So feel free to substitute here with whatever you have. Eggplant Ragout 1/4 cup extra virgin olive oil, plus 1 Tbsp. 1 eggplant, chopped into 1 inch cubes 1/2 cup onion, diced 1/2 cup yellow squash or zucchini, diced 1/2 cup mushrooms, chopped 1 clove garlic, minced 1 tsp.

Balsamic Roasted Brussels Sprouts

Brussels sprouts. You either love 'em or you hate 'em. Well, we LOVE them... in all caps. But if you don't, I'm happy to tell you that I have a recipe that is SO good, it might just make you change your mind about Brussels sprouts. And the best part is that it is super simple. BALSAMIC ROASTED BRUSSELS SPROUTS 2 cups brussels sprouts 2 Tbsp. extra virgin olive oil 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. honey 2 Tbsp. balsamic vinegar Start by washing the sprouts. The ones in our boxes might need a little cleaning up. You can remove any outer leaves that are discolored. Then use a knife to cut off the bottom stem of each sprout. I like to also cut each one in half lengthwise as well. Preheat the

Spaghetti Squash with Pesto

This week our boxes include organic spaghetti squash from Morningside Farm right here in Ohio! For some, this is a vegetable they cook with often, but for many it is less familiar. Those of you who have never cooked spaghetti squash before will be amazed how delicious it is and how simple it can be to prepare. But what will probably surprise you the most is how after you have experienced spaghetti squash, you may never want to have regular spaghetti ever again. Here's one of my favorite ways to prepare it! Spaghetti Squash with Pesto 1 large or 2 small spaghetti squash 1 Tbsp. extra virgin olive oil salt pepper 2 cups fresh basil (or spinach or kale) 2 cloves garlic 1/4 cup pine nuts (or wal

Butternut Squash Rice Bowl

This week we found ourselves with LOTS of butternut squash. The folks who originally purchased them all couldn't use them because they were too small. They spiralize them and these mini squash wouldn't fit properly into their machine. We were happy to take them off their hands. Butternut Squash is so versatile. I love adding chunks of it to my vegetable soup or roasting it and pureeing it. You can mash it or even use it as a replacement for pasta noodles. While I could eat soup every day of the year from September through March, here's another idea for using up that squash in this week's box. If you need to better understand how to cut it, first, read this recipe. Or stay tuned to our Instag

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