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 Veggie Pasta Balls

Happy Thursday, friends! Personally, I think it feels silly to call a vegetarian recipe anything to do with meat, so let's just say these veggie pasta balls are the cousin to your grandma's Sunday supper. We got some beautiful and oddly shaped eggplant in some boxes this week, and recreating one of our previous recipes, "eggplant meatballs" seemed appropriate. You need a food processor or a blender for the recipe, adding some slightly cooked eggplant to the machine to pulse it up to create a smaller texture. Then, we combine the mixture with typical staples of an Italian recipe, fresh herbs, bread crumbs, egg and cheese. Adding these eggplant bites to your next pasta recipe will add tons of

Breakfast Stuffed Peppers

It's a pepper party at PIP, say that 10 times fast, would ya? We know you're getting peppers this week, hopefully in wonky shapes and colors, and wanted to switch up your grandma's recipe for stuffed peppers, breakfast style. Using a pepper half is the perfect vehicle for baked eggs, and some other fillings of your choice. It's fairly simple, all you have to do is cut the pepper in half, remove the seeds, and fill with either sausage or bacon, maybe some chopped veggies you have on hand, pour in some scrambled eggs, and bake! This recipe is low carb, and paleo if you remove the cheese, up to you! Let's get into it! Breakfast Stuffed Peppers serves 4 Ingredients 2-3 Perfectly Imperfect bell

Roasted Squash & Curry Soup

If you're anything like Ashley & I this week, you have a bowl of squash staring at you on the countertop. With some temperature drops this week, and more on the horizon, we thought a squash soup would be perfect to share as we head into fall shortly! I added some warm spices like cumin, curry, turmeric, and salt & pepper to add a depth of flavor. Feel free to omit everything but the salt & pepper if you like something a little less spiced! I can't tell you how easy this soup is. You can use a variety a squash, like the butternut, kabocha, and white acorn that I used today. Use what you get in your boxes (even the pumpkin), and it'll be delicious and maybe a little different every time. You

Spicy Sesame Mandarin Salad

Welcome to September, PIP family! As we are embracing the last few weeks of summer, a fresh and vibrant salad felt more than appropriate with this heat wave we've been experiencing! This week's box has a ton of variety! Some things passed around included carrots, peppers, tomatoes, jalapenos, lettuce mix, radishes, squash, berries, and other bits of odds and ends. One of the goals of this blog is to use as many ingredients from the week's box to make something easy for your week, and we think this salad will do the trick. Growing up, my mom used to make this chopped salad out of a bagged mix with a sesame dressing, canned oranges, some shredded carrots, and crunchy noodles. This was a hit

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