Order by Tuesday 8:00 AM for pickup on Thursday at Marin Civic Center or Downtown San Rafael
Home / Bounty Box Recipes

Bounty Box Recipes

Lemon Dijon Roasted Broccoli and Potatoes

Lemon Dijon Roasted Broccoli and Potatoes

Serves 4 | prep Time 10 minutes | Cook time 40 Minutes

  • 4 cups potatoes, chopped
  • 3 cups broccoli florets
  • 1/4 cup shredded Parmesan
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped green onions
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon minced garlic
  • salt and pepper to taste

Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, spray with cooking spray.

Chop potatoes into small chunks, place in a large ziplock bag or bowl, set aside.

Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl or measuring cup. Toss the potatoes in 2/3 of the mustard mixture.

Sprinkle the parmesan on half of the baking sheet, sprinkle potatoes directly over parmesan. (leaving the other half of the baking sheet empty for your broccoli). Bake potatoes for 25-30 minutes.

In the same ziplock bag or bowl you tossed your potatoes in toss the broccoli with the rest of the mustard mixture.

After potatoes have roasted for 25-30 minutes remove from oven and lightly stir. Place the broccoli on the other side of the pan, put back in the oven for 7-10 minutes until broccoli is roasted.

Serve with lemon wedges.

 

Date Syrup

Date Syrup
Makes 2 cups | prep Time 10 minutes | Cook time 30-60 Minutes
  • Oil
  • 1 pound dried Medjool dates, pitted
  • 4 cups water

Cut the dates: Coat the blades of kitchen shears with a thin swipe of oil. Use the shears to finely "chop" the dates.

Simmer the dates: Place the dates and water in a medium saucepan and bring to a simmer over medium heat. Simmer for 30 minutes, stirring occasionally.

Cool the mixture: Remove from the heat and cool for 30 minutes.

Purée the mixture: Transfer the mixture to a blender or food processor fitted with the blade attachment and blend until very smooth, at least 1 minute.

Strain the mixture: Line a fine-mesh strainer with 2 layers of cheesecloth. Pour the date purée through. Once all the pulp is in the strainer, pull the sides of the cheesecloth together and twist to press out as much syrup as possible.

Reduce the date syrup (optional): Taste your date syrup and determine if it is sweet enough for you. To thicken, return the syrup to a medium saucepan and simmer over medium heat for 30 minutes. Remove from the heat and cool before storing.

Fava Bean and Mushroom Pasta

Fava Bean and Mushroom Pasta

Serves: 2 | prep Time 15 minutes | Cook time 15 Minutes

  • 8 oz pasta of your choice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 cup fava beans, peeled from pod and outer layer
  • 2 cups mushrooms, sliced
  • splash of white wine
  • splash of cream or milk
  • sprinkle of grated Parmesan
  • salt and pepper to taste

Cook the pasta according to instructions on the package.

Heat a tablespoon of olive oil in a large pan. Add the chopped onions and saute until translucent. Add the mushrooms and stir until softened. Stir in the minced garlic and after a couple of minutes pour the white wine and stir until reduced.

Add the peeled fava beans and the cooked pasta and gently stir to combine. Add a splash of cream at the end for a creamier sauce and season with salt and pepper to taste. Sprinkle some grated Parmesan for a tasty finishing touch!