Veggie Box - March 11

Every week we pack fresh vegetables and fruit for subscribers to pick up on Wednesday.  Read more about the Veggie Box subscription program here.

This week's box will contain:

From the Local Food Hub

  • Spaghetti Squash

From Westover Farm

  • Collard Greens
  • Buttercrunch Lettuce

From Albert's Organics

  • Rainbow Carrots
  • Covington sweet potatoes
  • shallots
  • Kiwi fruit


This week's recipes:


Roasted spaghetti squash with garlic and parmesan

Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe.

You will need 1 medium spaghetti squash, butter, garlic, parsley and Parmesan

Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.

The strands should have a nice slight crunch. 

Load a skillet with lots of  butter, diced garlic, and parsley, Cook, do not let garlic brown, then add squash strands and toss. Grate 1/2 to 1 cup Parmesan, add to squash and toss again. Season with salt and pepper to taste.  Serve hot! 



Shallot Vinaigrette

 Shallot dressing is not hard to make, and it's so delicious! I love to make a batch of this to have on hand in the fridge. 

1/4 cup white wine vinegar or champagne vinegar
2 to 3 teaspoons Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
2/3 cup extra-virgin olive oil

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.