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Home / Bounty Box Recipes / Tagged: Fall

Apple Salad with Brussels Sprouts

Apple Salad with Brussels Sprouts

4 Serving | Prep Time 10 minutes | Cook time 45 mins

2 -3 fuji apples

½ medium-size kohlrabi bulb, peeled,

12 brussels sprouts

⅓ cup shaved Parmigiano-Reggiano

½ cup toasted walnuts

1 tablespoon lemon juice

Salt and ground black pepper

6 ounces fresh ricotta

6 slices serrano ham (optional)

Make the dressing: Combine shallot and vinegar in a small bowl, add chili flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.

Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.

Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonful of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.

Creamy Polenta Soup with Collard Greens

Creamy Polenta Soup with Collard Greens

4 Servings | Prep Time 10 mins | Cook time 35 mins

  • 2 cups milk of choice
  • 3 1/4 cups vegetable stock, divided
  • 1 1/4 cups polenta (not quick cooking)
  • 1 cup Fontina cheese, grated (optional)
  • 1 tbsp. unsalted butter
  • Salt to taste
  • Freshly ground black pepper
  • 1 1/2 tbsp. extra-virgin olive oil
  • 1 lb. assorted mushrooms, large ones halved
  • 1 shallot, chopped
  • 1 (14.5-oz.) can chopped tomatoes, drained
  • 1 bunch collard greens stems
  • 2 garlic cloves, chopped
  • 2 tsp. red wine vinegar

Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper. 

Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.

Serve mushroom mixture over polenta topped with additional cheese.

Pear and Persimmon Salad

Pear and Persimmon Salad

4 Servings | Prep time 10 minutes | Cook time 5 mins


  • 2 Pears cored and sliced into thin wedges
  • 1/2 cup pomegranate seeds (optional)
  • 2 Fuyu persimmons, peeled, sliced into half-moons
  • 4 to 5 oz baby arugula
  • 1/2 cup of sliced nut of choice
  • 1 Watermelon radish, thinly sliced

for the dressing: 

  • 3/4 cup fresh squeezed orange juice, divided
  • 2 tbsp champagne vinegar
  • 1 to 1 1/2 tsp honey
  • 2 tbsp extra virgin olive oil
  • Scant pinch of salt, to taste

In a small bowl, briskly whisk 2 tablespoons fresh orange juice, champagne vinegar and honey, until honey is completely incorporated. Whisk in olive oil until incorporated and season with salt. Set aside. Prep pears and place them in a bowl with remaining orange juice.

Place nut of choice in a skillet over medium high heat to toast for about 30 to 45 seconds (watching them closely so as not to burn them). Remove from heat and set aside.

Prep persimmons and watermelon radish then set aside. Place arugula in a large bowl and lightly dress with vinaigrette, to taste. Portion greens out onto plates. Arrange 4 to 6 slices of pear atop each plate of greens. Nestle 2 to 3 slices of persimmon on each plate, then sprinkle with a tablespoon or two of fresh pomegranate seeds and 1/4 cup of slides nuts of choice.