When you think of yellow squash, there aren’t too many recipes that come to mind. Since this fall-favorite squash comes in your Produce Box this week (10/26-10/30), it seems fair we give you some ideas for dishes to make with it. The crowd favorite seems to be baked or sautéed yellow squash covered with Parmesan. If you’re a die-hard fan of a different type of cheese or seasoning, I challenge you to try it on this dish!Continue reading Recipe: Sautéed Parmesan Yellow Squash
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4-5 Cups Napa Cabbage, shredded*
1/2 Cup Plain Greek Yogurt
1 Garlic Clove, minced
2 tablespoons finely chopped Scallion, Parsley, Cilantro, or Dill
Juice from half a Lemon*
salt + pepper to taste
*indicates items in St. Louis Produce Box 8/24/20
Prepare vegetables. Finely shred Napa cabbage and shave carrot with a vegetable peeler.
Make dressing. Whisk ingredients together in a small bowl.
Toss dressing with ingredients and serve. Refrigerate leftovers.
“This slaw is amazing! I was looking for the best way to use the Napa Cabbage in this week’s box and am very happy with this recipe. It’s creamy from the greek yogurt and the dill added a lovely flavor!”Becky B. – Wildwood, MO
Whether you’re making a snack for yourself or appetizers for a socially-distant dinner party, guacamole is a perfect go to. Even better, when it’s a hot St. Louis day, it’s a NO HEAT food option. Luckily, this week’s box contains some of the most crucial ingredients to make guac, so muster up the few remaining ingredients and you’re on your way to a satisfied appetite.Continue reading Recipe: Guac Your World with Homemade Guacamole