Veggie Box and Meal Kit- May 22

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Veggie Box

Local Bok Choy

Local Strawberries

Local hydroponic lettuce

Easter Egg radishes

Tuscan kale

Meal Kit: Burgers and Fries

Vegetarian: Sprouted Garbanzo burgers

Omnivore: Grass- fed beef from Dragonfly Farms

Whole wheat buns from Mimi's Whole Grain

Sweet onion

local sprouts

heirloom fingerling potatoes

black truffle oil

Beef Burger recipe

Adopted from this PCC Natural Markets recipe.

Grass-fed beef is nice and lean, so the addition of caramelized onions keeps it moist and of course, makes it even more delicious!


2 tablespoons butter or vegetable oil

1 large sweet onion, peeled and finely minced

1 1/2 pounds grass-fed, extra-lean ground beef

1 tablespoon Worcestershire sauce

1 teaspoon salt

Freshly ground black pepper

6 burger buns 


Your favorite condiments 


Defrost beef in refrigerator overnight.  

In a medium sauté pan, heat the butter or oil over medium heat and add the onions. Cook, stirring occasionally, until the onions are deep golden brown, about 15 minutes. Cool the onions completely. (You can do this step up to a day in advance.)

Combine the ground beef with the caramelized onions, Worcestershire, and salt and pepper, and divide the mixture into 6 portions. Roll each portion into a ball and flatten them out to about 3/4-inch thick.

Cook the burgers on a preheated gas or charcoal grill for 6 to 8 minutes to a side, or until a thermometer inserted in the center of the meat reads 155° F.  Remove them from the grill and layer onto buns with micros and your favorite burger condiments.

Bean burger recipe

Adapted from this Heidi Swanson recipe.

2 1/2 cups garbanzos (soaked and cooked)

4 large eggs

1/2 teaspoon fine-grain sea salt

1/3 cup chopped fresh cilantro

1 onion, chopped

Grated zest of one large lemon

1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)

1 cup toasted (whole-grain) bread crumbs

1 tablespoon extra-virgin olive oil (or clarified butter)

ombine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.  

Roasted potatoes with Black truffle oil

 1.5 lbs heirloom fingerling potatoes, rinsed and cut in half lengthwise

- 2 TBS olive oil

- 2 TBS truffle oil, divided

- 2 teaspoons kosher salt

- 1 TBS minced fresh herbs (such as rosemary and thyme)

Preheat oven to 400 degrees.  In a large bowl toss with potato halves with olive oil, 1 tablespoon truffle oil and salt.

Transfer potatoes to large baking dish, using a rubber spatula to scrape all of the oil and salt out of the bowl. Roast potatoes 20 minutes- until bottom half is nicely browned. Stir and turn with a wide spatula, then continue roasting 10 minutes. Stir in herbs and roast another 5 minutes. Remove potatoes from oven and toss with remaining tablespoon truffle oil. Serve hot.