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Bounty Box Recipes

Green Cabbage Asian Slaw

Green Cabbage Asian Slaw

Serves 4 | prep Time 10 minutes | Cook time 0 Minutes

  • ½ green cabbage (thinly sliced)
  • ½ cup scallions (thinly sliced)
  • ¼ cup fresh mint (minced)
  • ¼ cup cilantro (roughly chopped)
  • ¼ cup toasted slivered almonds (or roasted peanuts)
  • 2 tablespoons black roasted sesame seeds

for the dressing:

  • 3 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon ginger root (grated)
  • ½ tablespoon chili paste (optional)

Add cabbage, scallions, cilantro and mint to a large bowl.

In a small bowl, whisk together vinaigrette and drizzle over the slaw. Toss well, check for seasoning and adjust accordingly.

Sprinkle toasted almonds and sesame seeds on slaw before serving.

 

Radicchio Nectarine Salad

Radicchio Nectarine Salad

Serves 4 | Prep Time 30 mins | Cook time 60 Mins

  • 1 small head of radicchio, leaves separated
  • 4 ripe peaches (nectarines or apricots), sliced
  • 1/4 cup parsley leaves with tender stems, roughly chopped
  • 1/2 cup crumbled goat cheese
  • 1/4 cup sliced almonds, toasted 

For the dressing:

  • 1/4 cup olive oil
  • 1/2 tbsp mustard
  • 2 tbsps honey
  • Kosher salt and freshly ground pepper

To make the salad dressing, in a small bowl, add olive oil, honey, and mustard. Whisk until combined.

Combine radicchio, peaches, and parsley in a large bowl. Drizzle dressing over salad. Toss to combine. Season with salt and pepper.

Top salad with goat cheese and toasted almonds. Serve immediately.

 

Purple Potato Cakes with Dill Cream Cheese

Purple Potato Cakes with Dill Cream Cheese

Serves 4 | prep Time 30 mins | Cook time 60 Mins

  • 1 LB purple potatoes
  • 2 onions
  • 1 egg
  • 2 tbsps dill
  • 1 tbsp chopped parsley
  • 2 oz grated pecorino romano
  • salt
  • freshly ground pepper
  • nutmeg
  • 1 tbsp vegetable oil

For the dill cream cheese

  • 5 oz softened cream cheese
  • 1/3 cup yogurt
  • 2 tbsps dill
  • 1 tbsp lemon juice

Rinse the potatoes and steam for about 25 minutes, until tender. Preheat the oven to (approximately 400°F). Brush a baking sheet with oil.

Allow the potatoes to cool then peel and coarsely grate. Peel and finely chop the onions. Combine the grated potatoes, onions, egg, dill, parsley and cheese in a large bowl. Season with salt, pepper and nutmeg and mix well. Form the mixture into 12, uniform patties with wet hands. Place on the prepared baking sheet and bake for 25 minutes, until golden brown.

Whisk together the cream cheese, yogurt, dill, lemon juice and a pinch of salt until smooth. Remove the potato cakes from the oven and serve with the dill cream cheese.