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Posts tagged "Spring"

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!

Lemony Roasted Potatoes and Broccoli Rabe

Lemony Roasted Potatoes and Broccoli Rabe

Serves 4 | Prep Time 15 mins | Cook Time 30 mins

  • 1 ½ pounds potatoes, scrubbed
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ pound broccoli rabe (about 1 bunch)
  • ¼ cup grated Parmesan
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper

Dressing:

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, pressed or minced

Preheat oven to 425 degrees with racks in the middle of the over. Slice the potatoes into ¾-inch pieces. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.

Meanwhile prep the broccoli rabe by slicing tough lower ends and discard those pieces. Roughly chop the remaining broccoli rabe into 2-3 inch pieces.

On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes & sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven. Transfer both pans to a bowl and drizzle the dressing.