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Posts tagged "Spring"

Skillet Broccoli Spaghetti

Skillet Broccoli Spaghetti

4 Serving | Prep time 10 minutes | Cook time 20 mins

  • 6 garlic cloves
  • 1½ pounds broccoli
  • ¼ cup unsalted butter
  • 4 anchovy fillets
  • 12 ounces spaghetti or other paste
  • Kosher salt to taste
  • ½ teaspoon red-pepper flakes
  • Grated Parmesan, for serving (optional)

Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into ½-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.

To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.

Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

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.

Early Girl Tomato and Lemon Cucumber Salad

Early Girl Tomato and Lemon Cucumber Salad

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

  • 1 lb Lemon cucumbers, sliced
  • 3 early girl tomatoes, sliced
  • 1/2 small red onion, sliced
  • 1/4 cup fresh dill or herbs of choice, finely chopped
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1/4 cup extra virgin olive oil
  • Sea salt and black pepper to taste

In a medium-sized bowl, combine the tomatoes, lemon cucumbers, onion slices, chopped herbs, lemon juice, olive oil, sea salt, and black pepper.

Toss and coat the ingredients well with the dressing.

Refrigerate for at least 20 minutes before serving. Enjoy!