December 19


  • D'avignon radishes

  • Magenta French Crisp lettuce

Local Food Hub:

  • Gold potatoes (Valley Farming--Augusta County)ch

  • Gold and red beets (Van Dessel Farms-Accomack County)

Albert's Organic:

  • Pomegranates (Youngstown Grape Distributors--Reedley, CA)

Community Food Collaborative:

  • Italian parsley 

From Bon Appetit December 2015

Baked Minty Rice with Feta and Pomegranate Relish

Serves 6


Pomegranate Relish:

½ cup walnuts

¾ cup pomegranate seeds (from about ½ large pomegranate)

¾ cup Castelvetrano olives, pitted, coarsely chopped

½ cup olive oil

¼ cup coarsely chopped fresh mint

¼ cup coarsely chopped fresh parsley

1 tablespoon pomegranate molasses (Use cranberry juice concentrate, grenadine, OR molasses sweetened with the pomegranate juice, if pomegranate molasses unavailable)

1 garlic clove, crushed into a paste

Kosher salt, freshly ground pepper

Rice and Assembly:

2 cups basmati rice

4 tablespoons unsalted butter, cut into pieces

¾ teaspoon kosher salt

10 mint sprigs

8 ounces feta, sliced ¼-inch thick


Pomegranate Relish:

Place a rack in upper third of oven; preheat to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°.

Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.

Rice and Assembly:

Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3½ cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30–35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.

Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8–10 minutes. Spoon pomegranate relish over.

From Chef Yotam Ottolenghi's recipe archives

Gold and Red beetroot with lentils and yuzu


1 1/2-2 LBs beetroot
1/2 LB Puy lentils (Can substitute for green lentils or other variety of brown lentil)

1-2 tbsp yuzu juice, to taste (Can substitute for lime juice, if yuzu unavailable. Try using some of the pomegrante juice with lime juice for a little extra sweetness!)

50ml olive oil, plus extra to finish

Salt and black pepper 

1 small red onion, thinly sliced

2 tsp maple syrup

1½ tbsp lemon juice

1/4 cup watercress

1/4 cup baby chard leaves 

1 tsp yuzu powder (optional)


Put the beetroots in a large saucepan and cover with plenty of water. Bring to a boil, turn down the heat and cook on a gentle simmer for about an hour, adding boiling water as needed. To check that they are cooked, stick a knife into the largest beet: it should go in smoothly. Lift the beetroots from the water and leave to cool (they'll keep in the fridge for a day or two). Peel and halve the beetroots, and cut into wedges 1cm thick at the base.

Put the lentils in a small saucepan and cover with plenty of water. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until al dente. Drain, transfer to a bowl and, while they're still hot, stir in a tablespoon each of yuzu juice and olive oil. Season and set aside to cool (the lentils can now also be kept in the fridge for a couple of days).

To put the salad together, mix the remaining yuzu juice and oil into the lentils, then add the beetroot, onion, maple syrup and lemon juice. Toss gently and taste for seasoning. Transfer to a shallow bowl and dot with watercress and chard. Finish with a sprinkle of powdered yuzu, if you have it, and a drizzle of oil. (Try subbing the lettuce, parsley, AND radishes from your Veggie Box into the salad mix for a seasonal, delicious AND beautiful flare.)