Rattlesnake Beans with Olive Tapenade

Ingredients 2 quarts water 2 1/2 teaspoons salt, divided 1 1/2 pounds rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces 1/4 cup kalamata olives, pitted 1 teaspoon chopped fresh rosemary 1 1/2 teaspoons grated lemon rind 1 1/2 teaspoons fresh lemon juice 1 1/2 teaspoons extravirgin olive oil 1 garlic clove, chopped 1 medium shallot, peeled and quartered How to Make It Step 1 Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook 25 minutes or...Read more...

Box Content for August 17 Contenido de Caja para el 17 de Agosto

Large:Grande Yellow Tomatoes – Tomates Amarillos Grapefruit – Toronja Malabar Spinach – Espinaca Malabar Pears – Peras Purple Bell Peppers – Pimiento Morado Rattlesnake Beans – Ejote tipo “Rattlesnake” Red Cabbage – Repollo Morado Small:Chico Pears – Peras Rattlesnake Beans- Ejote tipo “Rattlesnake” Red Cabbage – Repollo Morado Yellow Tomatoes – Tomates Amarillos Malabar Spinach – Espinaca Malabar...Read more...

Heirloom Tomato Gazpacho

Ingredients 4 large heirloom tomatoes, diced finely 4 stalks celery, diced finely 4 small Persian cucumbers, peeled and diced finely 1/4 red bell pepper, diced finely 1 clove garlic, minced 2 tablespoons chopped red onion, diced finely Juice of 1 lime Salt and pepper, to taste 1/3 cup olive oil 1 avocado, pitted, peeled, and sliced, for garnish Directions Combine the first 7 ingredients in the bowl of a food processor. Season with salt and pepper, to taste. Pulse the processor just a few times...Read more...

Box Content for August 16 Contenido de Caja para el 16 de Agosto

Large:Grande Yukon Gold Potatoes- Papas Yukon Sweet Onions – Cebolla Dulce Purple Bell Peppers – Pimiento Morado Pears – Peras Heirloom Tomatoes – Tomates Grapefruit – Toronja Bicolor Sweet Corn – Elote Bicolor Small:Chica Yukon Gold Potatoes – Papas Yukon Bicolor Sweet Corn – Elote Bicolor Heirloom Tomatoes – Tomates Pears – Peras Sweet Onions – Cebolla...Read more...

LOW CARB GRILLED EGGPLANT TACOS

INGREDIENTS 1 lg eggplant ½ cup corn (fresh, canned or frozen) 1 lg tomato, seeded and cut into small cubes ½ cup black beans 1 cup cheddar and Monterey Jack cheese, shredded 1 tbsp olive oil, brushing salt and pepper, to taste handful fresh cilantro INSTRUCTIONS Pre-heat the oven to 375F degrees. Slice the eggplant to ½ inch thick (or desired thickness). Brush both sides of the eggplant slices with olive oil and cook on a stove top cast iron grill pan for about 3 minutes each side. Meanwhile...Read more...

Box Content for August 15 Contendido de Caja para el 15 de Agosto

Large:Grande Mixed Heirloom Tomatoes – Tomates Bicolor Sweet Corn – Elote Bicolor Grapefruit – Toronja Italian Eggplant – Berenjena Pears – Peras Yukon Gold Potatoes – Papas Green Bell Peppers – Pimiento Morrón Verde Small:Chica Gold Zucchini – Calabacita Dorada Green Bell Peppers – Pimiento Morrón Verde Pears – Peras Yukon Gold Potatoes – Papa Yukon Sungold Cherry Tomatoes – Tomates Cherry Sungold Red Tomatoes –...Read more...