Ready to embrace color?
When Jan and I choose the recipes for our boxes, we first go for flavor!
Then, it has to be easy to make—because good-and-easy are two things that CAN go together!
We also like healthy recipes, but not so "healthy" that they lack flavor.
In general we stay away from too much sugar, but a dessert is dessert and we all need that once-in-a-while!!
After making the Sunny Lemon Squares I gave a piece to my mother-in-law and she loved it without even knowing it was gluten free.
Slowly—tiny bite by tiny bite—I ate most of the remaining squares myself (saving some for Jan 😉).
All recipes are gluten-free or can easily be made gluten-free—including the pizza! For more about the gluten-free pizza option and other tips and info, read on...
Spring has Sprung Salmon Rolls
8 oz cream cheese
8 oz package sliced smoked salmon
2 TBS lemon juice
1 bunch chives, finely chopped
chive spears and lemon wedges for garnish
Bring the cream cheese to room temperature. Mix with lemon juice in a small bowl until smooth. Lay the salmon slices flat and spread a thin layer of cream cheese onto each. Carefully roll up into spirals. Put chopped chives on a small plate. Dip one end of each salmon roll into the chives and arrange on a serving platter. Garnish plate with lemon wedges and chives. Serve at room temperature.
Trader Joe's Fearless Flyer from talks about their offering.
Amazon has lot of good online ordering options —many with 4 star ⭐⭐⭐⭐ offerings.
Spring Fruit Fling
2 tsp Dijon mustard
1 tsp honey
1 small shallot, minced
2 TBS apple cider vinegar
⅓ c extra-virgin olive oil
Freshly ground pepper
12 c packed assorted baby lettuces (about 6 ounces)
1 qt strawberries, hulled—small berries halved, large ones quartered
1 c blueberries
4 oz feta, crumbled (1 cup)
1 c toasted walnuts, rough chopped
Whisk mustard, honey, shallot, vinegar, olive oil, salt and pepper until emulsified.
Place lettuce on a large platter. Arrange strawberries and blueberries on lettuce. Pour some of the dressing on the lettuce leaves. The arrange the cheese followed by a bit more dressing, then nuts.
Season with salt and pepper.
TIP #1: Toss dressing ingredients in a jar (like a small mason jar) and just shake, shake, shake until emulsified.
TIP #2: Replacements: balsamic vinegar for apple cider vinegar; 4 ounces of goat cheese for the feta; almonds for the walnuts (or anything crunchy)
Gluten-free, dairy-free (if you skip the cheese)
Pizza dough, of your choice (see tips below)
½ c marinara sauce
1 c goat cheese (optional)
1 zucchini, thinly sliced
1/2 c pea tendrils and/or fresh or frozen peas, blanched
1 bunch asparagus (last tender 5 inches), blanched
1 TBS pesto (optional)
⅓ c olive oil
¼ c balsamic vinegar
Salt and pepper
Preheat oven to 425 degrees.
On floured board, roll out pizza dough. Place pizza on floured baking sheet. Top with cheese, zucchini rounds, peas, and asparagus. Bake for 11-13 minutes. Remove from oven. Add pea tendrils, basil leaves, and pesto.
Whisk together balsamic vinegar, and, olive oil. Drizzle on top. Season with salt and pepper.
Tip #1: For even more flavor, roast or grill asparagus instead of blanching.
Tip #2: Replace pizza dough with store bought Grand biscuits (not kidding!). Just flatten them with a rolling pin or your fingers. This is great for individual pizzas.
Tip #3: A great gluten free option: Replace pizza dough with this cauliflower crust recipe. Jan and I both love it!
TIP #4: Replace goat cheese with any kind of milder cheese like fresh mozzarella.
Lemon Coconut Squares
1½ c oats
½ c unsweetened shredded coconut
¼ c sugar
¼ c melted coconut oil (or butter)
zest of 2 lemons
juice of 2 lemons
¾ c sugar
4 TBS cornstarch
¼ c unsweetened shredded coconut
Preheat oven to 350. Lightly grease 8x8 pan.
Crust: Add oats, coconut, and sugar to a food processor. Grind until oats are fine. Add oil and pulse until mixture pulls into a ball. You may need a bit more oil. Press mixture into prepared pan and bake for 10 minutes. Let cool completely.
Filling: Beat eggs well. Add in juice, zest, and sugar. Remove ¼ cup egg mixture and whisk in cornstarch. Add this back to egg mixture and whisk well. Pour over cooled crust. Sprinkle coconut flakes. Bake for 22 minutes or until top is no longer wet.
The Home Spun Chics — who reviewed our box — even made the recipe (with a picture!)
Gluten Free, Dairy Free
Please let us know if you try any of these or have any thoughts on the recipes. We'd love to hear from you!