White Bean Salad Jars

White Bean Salad Jars

Who says salads can't make you feel full? In this super simple recipe, we cannellini beans make for a substantial ingredient and pairs well with peppery arugula and bright grape tomatoes. 

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Grilled Ahi Tuna with Tomato Arugula Salad

This isn’t your run-of-the-mill tuna salad! Ahi tuna is seared on the grill to perfection and served with a fresh tomato-arugula salad with a peppery bite. It’s dressed with a citrus-y vinaigrette with a kick!

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Avocado & Arugula Salad with Blood Orange Poppy Seed Vinaigrette

by Chung-Ah Rhee of Damn Delicious

My favorite way to eat blood oranges is when they’re sectioned off in a salad, bursting with fresh citrus flavors and crisp greens, and tossed in a sweet, poppy seed vinaigrette. This salad kept leaving me wanting more and more so I’m sure I’ll have to double the batch next time!

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Serves: 4
Prep time: 15 minutes

Ingredients:

  • 4 cups baby arugula
  • 2 blood oranges, peeled and sectioned
  • 1 avocado, diced
  • 1/2 cup chopped pecans
  • 1/4 cup crumbled goat cheese

For the blood orange vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed blood orange juice
  • Zest of 1 blood orange
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon poppy seeds

Directions:

1. To make the vinaigrette, whisk together olive oil, blood orange juice and zest, apple cider vinegar, sugar and poppy seeds in a small bowl; set aside.

2. To assemble the salad, place arugula in a large bowl; top with blood oranges, avocado, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.

Gruyere Grilled Cheese With Fig Butter

It’s National Grilled Cheese Day! What better way to celebrate than with a gruyere grilled cheese sandwich loaded with arugula, tomatoes, avocado and fig butter for a hint of sweetness?

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Serves: 4

Cook time: 6 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 8 slices whole wheat bread
  • 4 tablespoons unsalted butter
  • 4 tablespoons fig butter
  • 1 cup arugula
  • 2 roma tomatoes, thinly sliced
  • 2 avocados, halved, seeded, peeled and thinly sliced
  • 2 cups shredded gruyere

Directions:

1. Heat olive oil in a grill pan over medium-high heat.

2. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and spread 1/2 tablespoon fig butter on each slice. Top with arugula, tomatoes, avocado and gruyere, and then top with another slice of bread, buttered side up, to create a sandwich. Repeat with remaining slices of bread to make 4 sandwiches.

3. Place sandwich in pan and grill, flipping once, until bread is golden and filling is heated through, about 2-3 minutes per side. Serve immediately.

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Dried Pear Arugula Salad

Recipe by Kristianne Hannemann of My San Francisco Kitchen

It can be challenging to think of ways to liven up a basic dish like salad. This recipe is simple yet sophisticated with its flavors: peppery arugula, sharp bleu cheese and sweet NatureBox Dried Pears. Serve it up at your next dinner party or make it for a relaxing night at home!

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Ingredients:

  • 1/2 cup NatureBox Dried Pears
  • 4 cups arugula, rinsed and trimmed
  • 1/2 cup chopped walnuts
  • 1/3 cup crumbled bleu cheese
  • 1/4 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2/3 cup olive oil

Directions:

1. Add the dried pears to a food processor and pulse until coarsely chopped.

2. In a large mixing bowl, gently toss together the arugula, dried pear pieces, walnuts, and crumbled bleu cheese.

3. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, sugar, salt and pepper, and olive oil until well-combined.

4. Pour the apple cider vinaigrette over the salad and toss together.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.

Chicken Avocado Spring Rolls

by Chung-Ah Rhee for NatureBox

Being tired of the same old deli sandwich for lunch, I decided to try something different and turned it into spring rolls. They’re so perfect to snack on, especially when dipped in the spicy peanut sauce, or they can easily become a light lunch (that is if you can stop yourself from eating these!)

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Serves: 4

Prep time: 25 minutes

Ingredients:
  • 12 rice paper wrappers
  • 1 cup arugula
  • 1 cucumber, julienned
  • 1 carrot, peeled and julienned
  • 8 ounces free range chicken or turkey breast, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, halved, seeded, peeled and thinly sliced
For the spicy peanut sauce:
  • 1/4 cup peanut butter
  • 1/4 cup water
  • 1 tablespoon hoisin
  • 1-2 teaspoons Sriracha
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Directions:

1. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface. Place arugula in the center of each wrapper and top with cucumber, carrot, chicken/turkey, red onion and avocado. Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.

2. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals