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5 min read

Happy June!

Did you know June is actually National Fresh Fruit & Vegetable Month?! This observance has taken place since 1991 as a way to promote growers and the grilling season!

So, this month skip the canned and frozen vegetables & fruit and reach for fresh. Lucky for you, you have your fresh local vegetable boxes that makes doing that easy!


Here are three simple ways you can celebrate this month:

1. Host a vegetarian party

As summer kicks off and barbecues are blazing everywhere — why not host a gathering with a cool, refreshing change of pace? Provide your friends and family with delicious recipes featuring your local veggie box items!


2. Make a smoothie

When it comes to smoothies, there's no exact science. Whatever ingredients your heart desires — that's the correct recipe. Treat yourself to a snack that has infinite varieties. They are a great way to consume even more fruits & veggies throughout your day and so refreshing on hot days!


3. Plant a tree or grow a plant

Start your own garden by simply planting a fruit tree or vegetable plant. Enjoy the “fruits” of your labor as you dine on the freshest treats right from your own backyard.


Here are Five Easy recipes to help you enjoy this week’s box!




Sweet Potatoes with Spicy Aioli

Created by: Bits & Bites



3 small sweet potatoes, cut into ¼” slices

1 tbsp olive oil


For the Avocado Aioli:

2 avocados, halved, pitted, and peeled

1/3 cup mayonnaise (any mayo works)

Juice of 1 lemon

1 jalapeño pepper, seeded and minced (optional)

1 clove garlic, minced

Salt and pepper to taste


1. Preheat the oven to 425F and line a baking sheet with parchment paper.

2. Wash and slice potatoes into thirds brush each one with olive oil and season with salt. Arrange the slices in a single layer on the prepared baking sheet.

3. Bake the sweet potatoes for 20-25 minutes, flipping them over halfway through, until they are tender and lightly browned.

4. While the potatoes are baking make the avocado aioli.

5. Place the avocados, mayonnaise, lemon juice, jalapeño pepper, and garlic in a food processor and puree till smooth. Season with salt and pepper.

6. Serve the sweet potato slices with the avocado aioli on the side for dipping or drizzle the aioli on top of the sweet potato slices.


Asparagus Frittata

Created by: Detoxinista

This is the perfect recipe for brunch…. you can host a vegetarian brunch party! I love how you can make it the night before for an easy morning!



1 TBSP extra-virgin olive oil

1/2 bunch asparagus, cut into 1-inch pieces (about 1 cup)

1 cup thinly sliced leeks, both white and green parts

8 whole eggs, beaten

2 oz chèvre, crumbled

Sea salt and pepper


1. Preheat the oven to 400ºF. Add the olive oil to oven-safe skillet over medium-high heat, then sauté the asparagus for 5 minutes. Add in the leeks and continue to sauté until both vegetables are tender, about 5 more minutes.

2. Meanwhile, in a large bowl beat together the eggs with 1/2 teaspoon of fine sea salt and several grinds of black pepper. Pour the egg mixture into the skillet once the veggies are tender, then sprinkle the goat cheese over the top.

3. Transfer the skillet to the preheated oven to bake until the top is lightly golden, about 10 minutes. It's okay if the middle still has a little jiggle to it, as the eggs will continue to cook for several more minutes once you remove the pan. Slice and serve warm.

4. You can keep a frittata out on the table for up to an hour for serving once it's reached room temperature, but after that you need to store it covered in the fridge. Leftovers can last up to 5 days, and you can serve them cold or reheated in the stove.


Spinach Smoothie

Created by: Detoxinista

This Spinach Smoothie is one of my favorite green smoothie recipes. It calls for simple ingredients that you probably already have on hand, and you can’t taste the spinach at all!



1/2 cup almond milk, plus more as needed to blend

1 to 2 cups baby spinach (see notes)

1 tablespoon peanut butter (or almond butter)

2 tablespoons hemp hearts

1 frozen banana, sliced

1/4 teaspoon ground cinnamon


1. If you don't have a powerful blender, start by placing the milk and spinach in a blender. Blend until the greens are totally pulverized, for the best texture. (You can skip this step if using a high-speed blender.)

2. Add in the rest of the ingredients, and blend until very smooth. You may need to add up to a 1/4 cup more milk or water to help everything blend smoothly, depending on the size of the banana you use. The riper the banana you use, the sweeter this smoothie will be. If you need to add sweetness, you can always add a pitted Medjool date, or a splash of maple syrup, or honey (if not vegan), and blend again. Serve right away for the best taste and texture.

3. Leftover smoothie can be stored in an airtight container in the fridge for up to 48 hours, but the taste and texture will change over time.


Summer Radish Salad

Created by: Lisa Cooks

Delicious side dish for a summer BBQ!



2 cups sliced radishes

½ tsp salt

1 cup sliced red onion

1 cup seeded and sliced cucumber

½ cup extra virgin olive oil

2 TBSP white wine vinegar

1 tsp chopped fresh dill

1 clove garlic, minced

½ tsp white sugar


1. Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl; add red onion and cucumber slices.

2. Whisk olive oil, vinegar, dill, garlic, and sugar together in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.


Moroccan Carrot Salad

Created by: Katie Webster

A flavor-packed side dish for summertime potlucks, barbecues and parties.



5 cups peeled and chopped carrots

1 clove garlic

1 tsp coarse kosher salt

¼ cup red wine vinegar

¼ cup extra-virgin olive oil

2 TBSP ground cumin

1 cup chopped parsley


1. Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.

2. Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.

3. Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.



Recipes are curated by Lauren

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