How to Win at Weeknight Dinner
Thanks to our new expanded menu, you can now keep your fridge stocked with easy dinner or lunch options for every day of the week. Here are four “barely-a-recipe” suggestions using à la carte options from our Market. Simple instructions mean you can have a healthy meal on the table in record time.
Jumbo lump crab cake salad
Pat the jumbo lump crab cakes dry with a paper towel. In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the crab cakes and cook until golden brown, 5 to 6 minutes. Turn and cook until the other side is golden brown, 5 to 6 minutes. While the crab cakes cook, slice a handful of organic snap peas in half on the diagonal and toss into a bowl with salad greens of your choice and a drizzle of Sunbasket green goddess dressing. Season to taste with salt and pepper and top with the crab cakes.
BBQ tofu pita pockets
Thinly slice organic baby carrots on the diagonal. In a large frying pan over medium heat, warm 1 tablespoon neutral oil until hot but not smoking. Add the carrots and 1 tablespoon Sunbasket chipotle barbacoa glaze and cook until the carrots begin to soften. Transfer to a plate. Do not clean the pan. In the same pan used for the carrots, add 1 tablespoon neutral oil, if needed. Add the Hodo Foods organic tofu cubes and cook, stirring occasionally, until heated through, about 5 minutes. While the tofu cooks, toast traditional pita bread in the toaster oven. Cut the pita in half, making two pockets and stuff the pita with carrots, tofu cubes, and baby spinach and arugula.
Sausage and pesto pizzas
Heat the oven to 400°F. On a sheet pan, place naan or flatbread of your choice side-by-side and brush the tops lightly with olive oil. Bake until crisp, 5 to 7 minutes. Transfer to a cutting board. While the flatbread toasts, cook ground pork. Pat the ground pork dry with a paper towel. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain. While the pork cooks, cut a handful of organic grape tomatoes in half. To assemble the pizza, spread sweet basil pesto over the toasted flatbread, top with the pork and tomatoes, and cut into pieces.
Spicy pasta with chicken meatballs
Bring a medium sauce pot of generously salted water to a boil. Add Talluto’s pasta and cook until just tender, according to package instructions. Drain, reserving ¼ cup pasta cooking water. While the pasta cooks, remove the stems and seeds from 3 organic sweet mini peppers and cut into ¼-inch-wide strips. In a large frying pan, warm 1 tablespoon olive oil over medium-high heat until hot but not smoking. Add the peppers and cook until crisp-tender, 2 to 4 minutes. Add arrabbiata sauce and organic Italian chicken meatballs, bring to a simmer, and cook, stirring occasionally, until the meatballs are heated through, 3 to 4 minutes. Stir in the pasta and reserved pasta water and season to taste with salt and pepper.
Yes, Snacking is Good For You
A Paleo Snack Pack
Doctor in the Kitchen Flackers organic flaxseed crackers, La Quercia ’nduja spicy prosciutto spread, Hu chocolate-covered hunks with almonds and sea saltThe Plant-Based Pack
Avolov avocado chips with chili and lime, Sunbasket red pepper hummus, Bright Foods organic carrot pineapple ginger whole food barSome Carb-Conscious Options
Jilz gluten-free sea salt and cracked pepper crackers, Sunbasket spinach-artichoke dip, Country Archer hickory smoke turkey jerkyKid-Friendly FTW
That’s It apple and mango whole fruit bar, Whisps Parmesan cheese crisps, Vermont Smoke and Cure original beef and pork stick minisGrilled Clams with Lemon Parsley Butter
In the summer along the Atlantic coast, from Maine to the Carolinas, grilled clams are a cookout staple. Whether you choose littlenecks, as we’ve done here, or manila clams, they make the perfect end-of-season meal when you’ve had your fill of burgers and hot dogs. The clams cook quickly over the heat of the fire so be sure to remove them very carefully to avoid spilling any of the delicious juices.
Grilled Clams with Lemon Parsley Butter Recipe
Serves 6
Shopping List
1 organic lemon
8 or 10 sprigs organic fresh flat-leaf parsley
2 cups bottled clam juice
6 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon red chile flakes
Freshly ground black pepper
3 pounds fresh littleneck clams
1 loaf crusty bread such as baguette, cut into slices, optional
Tools
Grill, large frying pan, colander
1. Make the lemon-butter sauce
Prepare a medium-hot fire in a grill. While the grill heats, prepare the lemon parsley butter.
- Zest and juice the lemon, keeping the zest and juice separate.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish
In a large frying pan on the stovetop, bring the clam juice to a boil, then lower to a simmer and cook until the liquid is reduced by about one-third, 8 to 10 minutes. Add the butter and cook, whisking until incorporated, 1 to 2 minutes. Remove from the heat and stir in 1 teaspoon lemon zest, 1 tablespoon lemon juice, and as many chile flakes as you like. Stir in half the parsley and season with pepper. Keep warm over very low heat.
Turn off the heat and let the sauce rest while you grill the clams.
2. Prep and cook the clams
- In a colander under cold running water, rinse the clams, rubbing them against each other. Let drain.
Set the clams on the grill directly over the heat, cover the grill, and cook until the shells open, 6 to 8 minutes. Discard any clams that do not open. Transfer the clams to a serving bowl.
Serve
Spoon over the lemon parsley butter. Garnish with the remaining parsley and as much remaining lemon zest and juice as you like. Serve with crusty bread.
Chef’s Tip: If you don’t have a grill, bring 1 cup water to a boil in a large frying pan on the stovetop. Add the clams, gently shaking the pan until the clams are in a single layer, and cook covered until the clamshells open, about 4 minutes.
Nutrition per serving: Calories: 160, Protein: 9g (18% DV), Fiber: 0g (0% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 7g (35% DV), Cholesterol: 55mg (18% DV), Sodium: 580mg (24% DV), Carbohydrates: 3g (1% DV), Total Sugars: 0g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
How To Cook Your Sustainably Raised Faroe Islands Salmon Fillets
2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each) Serves 2
Choose your cooking method
Stovetop
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon and cook until lightly browned, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.
Oven
Heat the oven to 400°F.
- Pat the salmon dry with a paper towel.
On a sheet pan, rub the salmon all over with 1 tablespoon oil and season generously with salt and pepper. Roast, skin side down, until the salmon is opaque and flaky, 10 to 12 minutes.
Grill
- Pat the salmon dry with a paper towel. Rub the salmon all over with 1 tablespoon oil and season generously with salt and pepper.
Prepare a medium-hot fire in a grill. Set the salmon on the grill directly over the heat and cook, turning once, until the salmon is opaque and flaky, about 5 minutes per side.
If using the salmon in a salad, atop pasta, or in a taco
Transfer the cooked salmon to a plate to cool slightly. Using a fork, flake the salmon into bite-size pieces, discarding the skin if desired.
Nutrition per serving: Calories: 310, Protein: 23g (46% DV), Fiber: 0g (0% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 65mg (22% DV), Sodium: 70mg (3% DV), Carbohydrates: 0g (0% DV), Total Sugars: 0g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: Fish (salmon).
Easy Lunches You’ll Love
With the launch of our new expanded menu, you now have endless options for lunches you can look forward to every day. Whether you’re a meal-prepper or like to keep a stocked kitchen so you can whip something up on the fly, here are a few combos we love.
Keep it simple
Pair any of our nine sippable Nona Lim soups with our 5-Minute organic salads for a quick and easy lunch you can put together in the office kitchen. Or build your own salad with organicgirl mixed greens, our signature sauces (turn some into a dressing by whisking in olive oil), and veggie add-ons.
Make it a meze
Feast like the Greeks with a build-your-own meze plate full of the best from our Snacks section. Our top picks: Doctor in the Kitchen Flackers Organic flaxseed crackers, Matiz España Marcona almonds, Nana Joes orange spiced nuts, organic snap peas, Sun Basket spinach-artichoke dip, and a few squares of a Hu almond butter and puffed quinoa chocolate bar.
Go for on the go
Got a packed day and in need a totally fork-free lunch? We’ve got you. Toss a bag of Country Archer Original beef jerky, a Perfect Bar Organic gluten-free peanut butter protein bar, and a bottle of the Happy Moose Juice organic tropical roots juice in your bag and consider lunch done.
Put it in a pocket
Do the tiniest bit of meal prep by cooking up any of our protein add-ons (we’re really into the braised pork shoulder, Southern barbecue tofu cubes, and Italian chicken meatballs right now) the night before and stuffing it into a California Lavash traditional pita pocket. Layer it with a signature sauce of your choosing (our Sun Basket muhammara red pepper dip goes well with almost everything) and a mix of your favorite veggies and greens, and lunch is served.
Find all of these items and more in ‘My Menu’ on our app or website and add them to your box today.
Dinner with 5 Ingredients or Fewer
Thanks to our new à la carte meat, seafood, poultry, and tofu add-ons, you can put weeknight dinner on autopilot. Here are six barely-a-recipe suggestions using 5 ingredients or fewer from your pantry and our new expanded menu. Our simple instructions mean you can spend less time planning dinner and more time planning your next vacation.
Salmon & Salad
Pat the Wild Alaskan Skin-on Salmon Fillets dry with a paper towel; season generously with salt and pepper. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
While the salmon cooks, toss organicgirl Super Spinach! mix with organic grape tomatoes, sliced cucumbers, and Sun Basket Sesame-Miso Dressing.
Crab Cakes & Summer Soup
Pat the Jumbo Lump Crab Cakes dry with a paper towel. In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the crab cakes and cook until golden brown, 5 to 6 minutes. Turn and cook until the other side is golden brown, 5 to 6 minutes.
Serve with chilled Nona Lim Carrot Ginger Soup, as a gazpacho-style side with a dollop of Sun Basket Greek Feta Dip and sprinkled with Organic State Bird Crunch Puffed Quinoa and Seeds Snack to garnish.
Bacon-Wrapped Beef Filet Mignons & Rainbow Chard
Pat the Applewood Bacon-Wrapped Beef Filet Mignons dry with a paper towel; season generously with salt and pepper. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 8 to 12 for medium-rare.
Strip the leaves from the stems of 1 bunch of chard; coarsely chop the leaves and stems, keeping them separate. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Grilled Sausage Sandwiches
Pat the Andouille Pork Sausage Pinwheels dry with a paper towel; prick in a few places with a fork, if desired. Prepare a medium-hot fire in a grill. Set the sausages on the grill directly over the heat and cook, turning occasionally, until the skin is blistered and the sausages are cooked through, 3 to 4 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices.
Slice the sausages and serve between two slices of toasted ciabatta. Garnish with mustard and pickle slices.
Vegan Southwest Tacos
Heat Hodo Soy Organic Southern Barbecue Tofu Cubes on stovetop or in a microwave. While the tofu heats, warm Mi Rancho Organic Artisan Corn and Wheat Tortillas. On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Spoon the tofu into the tortillas along with your favorite fixings. We like sliced avocado, salsa, and a squeeze of lime.
Eclipse Season Is Here (and So Is Mercury Retrograde)
With a Mercury retrograde and two eclipses, July may be a roller-coaster ride, full of twists and turns, interspersed with some slowdowns and surprises. A total solar eclipse in Cancer on the 2nd sets the stage for a new chapter that has yet to be revealed. Shortly after, speedy planet Mercury takes the scenic route (shifting into reverse from the 7th to the 31st.) Then a partial lunar eclipse on the 16th stirs the emotional pot. To help navigate any potentially gnarly patches this month, take cues from the sign of the Crab. Receding into your private space, tapping into your intuition, and gathering together with friends and especially your family not only helps you feel more secure, it also helps to clarify what’s most important to you. Knowing who you are and where you come from is key to determining where you’re going in the next six months.
By Lisa Lisa and the Star Jam*
CANCER (June 21–July 22) Crabs play a pivotal role in a peak month that’s bound to carve an indelible mark in the sand. Take some time as Mercury goes retrograde to focus on the patterns that formed your early bonds. There’s wisdom to be gleaned there that could also help you to mourn important losses and lay the groundwork for improved ways of relating. In such matters, the Crab’s reliable intuition is your best guide. Insiders tip: Starting a regular ancestral practice is a wise way to honor loved ones and invite their guidance. Reframing photos of your parents, grandparents, even old paramors and arranging them salon style is a great metaphor for positioning the steppingstones to your next shore. By month’s end, you’ll be ready to write down a new plan to finance your journey.
LEO (July 23–Aug. 22) Lions will feel compelled to seek out the shady spots as we head into the lazy days of summer. We can already hear you purring at the idea of lounging about, but not so fast; the cosmic shake-ups are calling all cats to retreat to their psychic inner sanctums, where they can gather intel from their untapped unconscious. As the temperatures rise, remain centered and calm, particularly as circumstances reshuffle at work or in your daily routine. The ground could shift a bit, so hone that keen ability of yours to keep one eye open whilst sleeping as it’s likely to come in handy this month. At the very least, conserve your energy for the whole new jungle that will reveal itself next month.
VIRGO (Aug. 23–Sept. 22) Scroll through your contacts and reach out to any former colleagues who might help you connect with important organizations. It’s all about your network this month; you’ll nurture the future you’ve been imagining by shaking the big trees of past connections. During the first two weeks of July, recording your dreams and tapping esoteric sources provides juicy insights, allowing a new foundation to help tap your creativity. Let your more eccentric side call the shots, and notice how your sense of joy resurfaces. When was the last time, dear Virgo, you let your hair down and just had some good ol’ fun? Maybe it’s time to host a high-days-of-summer party. One thing is for sure, it’s certainly not time to go it alone. Connecting with your tribe will be fruitful and revitalizing for you this month.
LIBRA (Sept. 23–Oct. 22) Reaching the top by any means necessary is not only ruthless, but it also lacks the grace and social awareness that distinguishes Libras as the valued diplomats of the zodiac. This month, if you can humbly honor where you came from by laying flowers at the graves of relatives and loved ones or even go visiting your great-aunt, you’ll start to earn the respect and recognition you’ve been craving; you’re securing your stripes as an ambassador of the greater good, one relationship at a time. And if there is an area where you must be unyielding, perhaps your associations and social clubs could stand a deep reviewing. Whatever doesn’t serve the collective good can get expunged from your calendar now.
SCORPIO (Oct. 23–Nov. 21) While some of you may say that you’re taking the summer off to retool your career, it’s the big questions, which form the base of your belief system, that are up for renewal. With a solar eclipse in your house of philosophy, your next move is dependent on a new world view, one that is stripped down and closer to your essential nature. This month’s shakeup around long-held truths is an opportunity to realign your purpose with your deepest passion. Letting go of an old belief that has run its course can help to clear the way for a simple, yet profound message that will help guide your community for years to come.
SAGITTARIUS (Nov. 22–Dec. 21) Your legendary big-picture view narrows to take in more intimate pastures this month. Don’t let the “I” word make you skittish; you’ve tackled tougher terrain. As the Gods tilt the heavens to obscure the sun in early July, Archers take aim at shifting their trust issues in order to discover new depths of intimacy. Unearthing family secrets around money and examining how they inform your self-worth can open doors to healing both personal and collective wounds. As you wrestle with inconvenient truths about yourself and what your ancestors have wrought, you make inroads in restoring not just your own humanity but a profound understanding of what it means to be human.
CAPRICORN (Dec. 22–Jan. 19) So often Goats express their love by taking care of business and tending to their loved ones’ material needs. Perhaps it’s time to scrap the duty-first stance and build a softer way of caring and relating, one that’s based on a foundation of self-compassion. As your old scaffolding comes down, you open up to the kinder, gentler ways of holding space for partners and co-workers. With a lunar eclipse in your sign on the 16th, lonely Goats everywhere stand ready to leave the isolation of the trail behind and lighten years of heavy lifting by redistributing the contents of the backpack with everyone else. You’ll find that the rest of us are glad to carry our share.
AQUARIUS (Jan. 20–Feb. 18) While your thoughts at the start of July may have you wondering about why your last few partnerships went the way of the dodo, we suggest you direct your focus toward less complicated matters, like your daily regimen. You know the Zen koan “Chop wood, carry water”? Make this your mantra for the next 31 days. Ask yourself every day upon waking what this saying means to you and note how your answer shifts and changes. There are deep rumblings in your unconscious that you water-bearers sometimes shy away from; the time is ripe for you to expand your consciousness by looking inward. Please consider this advice, we are all counting on you to lead the way into the propitious future.
PISCES (Feb. 19–March 20) Now that you’ve finished culling your team, you’re swimming with a streamlined school, and your creativity can finally flourish. You’ve started to create for your own satisfaction, and lo and behold, you’ve found a brand-new audience that’s excited to watch your genius unfold. As you revel in the joy of making, your attachment to your creations loosens and you let go of old inhibitions and expectations. If there’s any lingering hesitation, we recommend gelsemium, a homeopathic remedy known to calm stage fright; we prescribe it now to support you in showing up with your best self for your next brilliant act.
ARIES (March 21–April 19) Whether you’re hammering out a DIY renovation project, putting your house on the market, or spending time with an aging grandparent, home is where the heart is for Rams this month. We encourage you to go deeper than usual; now is the time to honor legacies of sacrifice alongside dedicated cohorts. In the process of laying a wreath you just might find a release from something that’s been holding you back careerwise. Meanwhile, look for a pleasant surprise, perhaps a pay bump or other boost to finances this month. At the end of the month, you’re ready to rock your creative juices or forge a new romance.
Taurus (April 20–May 20) Bulls everywhere are busy planning Fourth of July celebrations, calling all neighbors and friends to grab their lawn chairs and gather on the parade route. Consider this shindig as the first in a season of sweet summer fun, as you plan road trips, connect with college friends, and renew relations at the annual family reunion. All this catching up with loved ones and kibitzing over the picnic table reminds you of the value in slowing down to relish the simple pleasures. It also gets you ruminating on your personal philosophy. What beliefs need an overhaul? At the end of the month, you’re energized enough to smarten up your home with a few new treasures collected along the way.
GEMINI (May 21–June 20) Maybe you Twins really did come up with a genius idea last month that can help you build your nest egg. Even if you haven’t yet hatched a clear plan, key in to your money situation this month. Keep the brainstorm rolling and team up with neighbors or siblings to knock out the details, draw up blueprints, and make prototypes. This is your happy place—the idea phase. Dream big! While the midmonth lunar eclipse could cause a temblor around shared resources, your tax extension, or a sexy rendezvous, don’t despair. Get back in the car for another round of summer explorations with your besties and be open to other ideas that might pop up.
If you know your rising sign, read that too; it’s often more relevant.
*Lisa Awrey and Lisa Carroll
illustration by @boccaccinimeadows
Our Lakeside Shandy Is Your New Favorite Drink
This recipe, the love child of Summer Beer (a classic mix of vodka, lemonade, and beer), and an Old Fashioned, Wisconsin’s unofficial state cocktail, is exactly what you want after a hot day on a cold lake.
Lakeside Shandy
Serves 2
Shopping List
1 organic lemon
1 organic orange
2 ounces whiskey
2 teaspoons honey
Ice
12-ounce bottle beer (lager, Kolsch, or pale ale)
4 organic pitted cherries, for garnish
Tools
Cocktail shaker
1. Make the cocktail
- Juice the lemon.
- Cut the orange in half; cut two ¼-inch-thick slices from one half for garnish. Juice the remaining orange.
In a cocktail shaker, combine the lemon juice, orange juice, whiskey, and honey and stir to combine. Add 1 cup ice, cover, and shake well.
Serve
Pour the mixture into 2 glasses and top with the beer, dividing evenly. Garnish each glass with an orange slice and cherries and serve.
Nutrition per serving: Calories: 220, Protein: 2g (4% DV), Fiber: 2g (8% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 10mg (0% DV), Carbohydrates: 23g (8% DV), Total Sugars: 12g, Added Sugars: 6g (12% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Get a Jump on Meal Prep with this Antioxidant-Rich Mason Jar Salad
Stop draining your wallet with overpriced takeout and make a Pinterest-worthy salad in a jar instead. Layer all the ingredients, starting with the dressing, in a widemouthed canning jar, and never eat a sad-wilted salad again.
Mason Jar Rainbow Salad
Serves 2
Shopping List
¼ cup farro
1 ear organic corn
¼ cup olive oil, plus 1 tablespoon
1 teaspoon crushed red chile flakes
1 small head organic radicchio
1 organic red onion
1 organic cucumber
1 organic orange bell pepper
8 to 10 organic grape or cherry tomatoes
1 small bunch organic fresh flat-leaf parsley
1 organic lemon
¼ cup white balsamic vinegar
¼ cup ricotta salata
Tools
Fine-mesh strainer, medium sauce pot with a lid, two 1-quart mason jars with lids, small frying pan
1. Cook the farro
- Rinse the farro.
In a medium sauce pot, combine the farro and 3 cups water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, about 30 minutes. Drain and rinse under cold water. While the farro cooks, prepare the corn.
While the farro cooks, prepare the corn.
2. Prep and char the corn
- Shuck the corn. Lay the ear flat and cut the kernels from the cob.
Lay the ear flat and cut the kernels from the cob. In a small frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the corn kernels, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Add as many chile flakes as you like and stir to combine. Transfer to a plate and let cool.
While the corn cooks and cools, prepare the vegetables and dressing.
3. Prep the vegetables
- Cut the radicchio into quarters lengthwise, then cut away any core; thinly slice the radicchio.
- Peel and thinly slice the red onion into half-moons.
- Peel the cucumber, if desired; thinly slice the cucumber crosswise.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
- Cut the tomatoes in half.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
4. Make the dressing
- Juice the lemon.
In a small bowl, stir together the ¼ cup oil, balsamic vinegar, lemon juice, ¼ teaspoon salt, and black pepper to taste.
5. Assemble the jars
Dividing equally between the two jars, layering from the bottom up, and using a spoon to lightly pack each layer down, fill the jars with the ingredients in this order: dressing, radicchio, onion, parsley, cucumber, farro, corn, bell pepper, and tomatoes. Crumble the ricotta salata over the top and cover each jar with a lid.
Serve
When ready to serve, shake the jar and transfer the salad to large individual bowls and serve. Store in the refrigerator for up to 3 days.
Nutrition per serving: Calories: 610, Protein: 14g (28% DV), Fiber: 10g (40% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 29g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 10mg (3% DV), Sodium: 125mg (5% DV), Carbohydrates: 53g (18% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Make Your Own Guava Granita
Towering piles of shave ice can be found almost everywhere in Hawaii. It’s exactly what you crave after a day on the beach, when your skin is baked and salty and you really want something sweet. While granita is not quite shave ice, it still rings with that island flavor, especially when flavored with guava, one of our favorite tropical fruits. Sparkling wine keeps the ice from freezing solid. Just be sure to stir every 20 minutes or so to keep the texture fluffy.
Guava Granita Recipe
Serves 8
Shopping List
3 or 4 organic limes
2½ cups guava puree
1 cup sparkling wine
½ cup organic fresh orange juice
¼ teaspoon fine sea salt
2 passion fruits, optional
1 or 2 sprigs organic fresh mint, optional
Tools
Fine-toothed grater, medium bowl, small baking dish (6 by 6 inches) or plastic container with a lid
1. Prep the fruit mixture
- Zest enough lime to measure 1 teaspoon zest; juice enough limes to measure ½ cup juice.
In a medium bowl, stir together the lime zest and juice, guava puree, sparkling wine, orange juice, and salt.
2. Freeze the granita
Transfer the fruit mixture to a small baking dish or plastic container, cover, and place in the freezer. Stir about every 30 minutes to break up the large frozen chunks until the granita is slushy, about 3 hours.
About 30 minutes before serving, transfer the granita container to the refrigerator. Prepare the garnishes, if using.
3. Prep the garnishes
- Cut the passion fruits in half and scoop out the pulp.
- Strip the mint leaves from the stems; thinly slice the leaves.
Serve
Using a fork, rake the granita and transfer to individual glasses or bowls, garnish with a spoonful of passion fruit and mint, if using, and serve.
Nutrition per serving: Calories: 80, Protein: 1g (2% DV), Fiber: 5g (20% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 65mg (3% DV), Carbohydrates: 16g (5% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
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