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Garlic and Lemon Roasted Romanesco Cauliflower

Garlic and Lemon Roasted Romanesco Cauliflower
    Prep time 5 minutes Cook time 20 minutes 
  • 2 cups romanesco florets - approximately 1 head
  • 2 tablespoon extra virgin olive oil
  • 6 cloves garlic - minced
  • 2 teaspoon lemon zest - plus a little more, to taste
  • Sea salt and ground black pepper - to taste


Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or foil

Place florets on the parchment paper and drizzle with olive oil and crushed garlic. Mix everything around with a spatula.

Grate the lemon zest over these cruciferous beauties and sprinkle with sea salt and pepper.

Bake for ~20 minutes, or until tender and browned.

Serve warm, topped with more lemon zest to taste.

Sautéed Cabbage and Roasted Potatoes with Mustard Seeds and Red Pepper Flakes

Sautéed Cabbage and Roasted Potatoes with Mustard Seeds and Red Pepper Flakes


  • 2 pounds red potatoes, cut into ½-inch cubes 
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons coarse sea salt, plus more as needed
  • Freshly ground pepper
  • 2 teaspoons brown mustard seeds
  • ¼ to ½ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 8 ounces green cabbage, cored and thinly sliced
  • 6 tablespoons vegetable stock or water
  • hot sauce of choice
  • ½ cup loosely packed fresh flat-leaf parsley leaves, for garnish


  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and a few turns of pepper and toss well with clean hands to combine. Spread the potatoes over the prepared baking sheet in one layer and roast until tender and starting to turn golden on the edges, 35 to 40 minutes.
  • Cabbage - Heat a large sauté pan over medium heat. Add 2 tablespoons olive oil, the mustard seeds, red pepper flakes, sugar, and ½ teaspoon salt. Simmer, stirring frequently to prevent the spices from burning, until the mustard seeds start to pop, about 2 minutes. Quickly add the cabbage and sauté, stirring often, until completely wilted, about 3 minutes. Add the stock and the roasted potatoes and gently toss to combine. Cover and cook until most of the liquid has evaporated, about 4 minutes. Season with salt and pepper to taste. Add hot sauce and serve with a fried egg or protein of choice for breakfast or eat as a side dish to accompany a meal. Garnish with the parsley leaves and serve

    Roasted Eggplant Pasta

    Roasted Eggplant Pasta

    4 servings Prep Time 10 minutes Cook Time 24 Minutes 


    1 large eggplant cut into cubes

    1 small yellow onion, chopped (or half a large onion)

    1-2 tablespoons oil

    1/2 teaspoon garlic powder

    2-3 cups tomato sauce

    1 16 oz. box of pasta noodles

    salt & black pepper 

    fresh basil *optional*


    Preheat oven to 400 degrees F. Arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes – flip halfway through roasting time. Bring a pot of well-salted water to a boil. Cook pasta as box instructs. In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking. Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and (optional) parmesan cheese