Hi friends! How is it almost August? This summer is flying by, just like they all do, and it's been a beautiful one so far. Speaking of beauty, the box this week is gorgeous! Love seeing all the colors! I spend a lot of time saying "I'd like my cake and eat it too," and that includes today's recipe. I used pasta and zucchini noodles (zoodles), to incorporate friendly carbs with veggies, delicious enough to have your kids, friends, or whoever, asking for more! We're also making roasted garlic, which is incredible added to sauces, soups, bruschettas, or this pesto! The oil we cure them in makes an awesome base for salad dressings, sautéing anything or adding to today's pesto! Yum! I'm a fan
Happy Thursday friends!! I'm just going to say it, this week's box ROCKS. It's so colorful, full of beautiful local vegetables and I am so jazzed about this recipe! Frankly, it's been too hot to cook. Am I right!? I want fast easy meals that I can whip up without turning the oven on and I want them to be delicious. Am I asking for too much? No! The zucchini and squash are seriously gorgeous. I want to peel the yellow squash and use it as a wallpaper in my house. Kidding....sort of. I personally love raw zucchini, the crunch is good and the flavor is mild, so using thinly sliced rounds as "crackers" really hits the spot. This recipe is paleo and low carb, works really well as an appetizer,
So excited to be back with you all this week after a beautiful holiday week off! I hope you had a relaxing day/days off with friends and family, enjoying this Ohio sunshine! Loving this week's box! To me it screams summer, and what a reason to bust out the grill. I chose to work with the Patty Pan squash this time, you may not be familiar with it, but it's the yellow or green flower shaped squash in your box! Most have a soft skin that can be eaten, and are just so cute on antipasto platters, hollowed out and stuffed, or paired with other veggies for a bowl of summer goodness. This time I grilled the squash and added some caprese flavors like tomatoes, fresh basil and creamy burrata. If yo
Happy Holiday Week! Hoping you had a wonderful 4th spent with friends and family! I got a patriotic workout in the morning, grilled with friends in the afternoon and caught the fireworks in Lakewood at night! I had the fennel bulb left from last weeks box, and I used it to make these crostini bites. I don't know about you, but fennel is always a little intimidating to me. From it's furry hair like top, to the aggressive licorice flavor, I always wonder how to tame the beast. I find roasting the fennel after it's been thinly sliced is my favorite way to eat it! The fennel almost caramelizes and becomes sweet and soft. Pairing it with balsamic vinegar makes it doubly sweet and savory! I thin
