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Bounty Box Recipes

Kohlrabi Carrot Slaw

Kohlrabi Carrot Slaw

Serves 4 | prep Time 15 mins | Cook time 3 hours 

  • 1 large kohlrabi, peeled, stems trimmed off, grated
  • 1/4 head purple cabbage, shredded
  • 2 medium carrots, peeled and grated
  • 1/2 red onion, grated
  • 4 tablespoons chopped cilantro
  • 1/4 cup golden raisins (optional)
  • 1/4 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

Combine the grated kohlrabi, shredded cabbage, grated carrots, onion, cilantro, and raisins (if using) in a large bowl.

In a smaller separate bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated.

Chill for several hours before serving and enjoy.

Winter Squash Casserole

Winter Squash Casserole
Serves 6 | prep Time 20 mins | Cook time 60 Mins
  • 2 medium-size winter squash
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cornstarch
  • 2 teaspoons ground ginger
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon black pepper
  • 4 to 6 garlic cloves, minced
  • 1/2 cup finely chopped parsley
  • 2 tablespoons finely chopped fresh rosemary
  • 1/3 cup plus 2 tablespoons olive oil

Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.

In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and ⅓ cup oil. Toss gently but thoroughly to coat.

Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1½ hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes.

To finish, brown the top: Turn oven to 350 degrees. Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. Serve immediately.

Stir Fry Eggplant with Basil

Stir Fry Eggplant with Basil

Serves 4 | prep Time 10 mins | Cook time 25 Mins

  • 3 eggplant
  • 1 1/2 cups basil leaves
  • 2 green onions or scallions, minced
  • 2 cloves of garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 pinch red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water

Wash and cut eggplants into 1/3 " thick slices, immerse cut eggplants into salted water for 5 minutes, remove and drain; Mince garlic and green onions; Wash and dry the basil leaves.

Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.

Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.

 Add basil leaves, stir and immediately turn off the stove.