FreshFix Food Blog

Heart of Gold Squash

12/8/2020

Heart of Gold Squash is an early winter squash that is hybrid variety of Sweet Dumpling and Acorn. The skin is cream with green vertical stripes with an acorn shape and a delicately sweet flavor. This squash can be used in recipes that call for acorn squash.

Nutrition Info

Squash is a micronutrient powerhouse. While low in fat and calories they are high in fat-soluble beta carotene, calcium, potassium, folate, magnesium and more. Calcium is crucial for proper heart, bone, muscle and nerve function. Squash is rich in carbohydrates, your body and brain’s preferred source of energy. Folate assists with the conversion of squash’s carbohydrates into energy. There are a dozen carotenoids in winter squash varieties that all present different health benefits.

Storage & Preparation

This squash can be stored up to 6 months if kept in a cool and dry place. The longer the squash is stored the sweeter it becomes. The skin of this squash can be peeled off using a vegetable peeler. Halve and scoop out the seeds, which can be roasted with oil and seasoning for a fiber packed snack.

Cooking Ideas

Heart of Gold squash can be halved and filled with different sweet or savory items. Think granola, cinnamon, and dried cherries for breakfast. Sausage, apples, and quinoa for dinner.
Heart of Gold Squash can be pureed and added to mac and cheese, alfredo, or soup.
Roasted Heart of Gold squash makes a great salad or smoothie addition.

Squash & Apple Baked Oatmeal

Ingredients

1 whole acorn squash
1 tablespoon coconut oil or ghee melted
2 1/2 cups rolled oats
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/4 teaspoon fresh grated ginger or 1/2 teaspoon dried
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1 can coconut milk
1/3 cup raw honey or pure maple syrup
2 teaspoons vanilla extract
1 cup apple peeled and grated
1/4 cup dried cranberries
1/4 cup chopped pecans or walnuts

Directions

Preheat oven to 375°.
Half acorn squash, scrape out the seeds, and brush with oil or ghee.
Place flesh side down on baking sheet and bake for 35 minutes until soft.
Meanwhile, in a large bowl, combine oats, cinnamon, baking powder, ginger, nutmeg, and salt.
When squash is soft, remove skin and mash in a medium bowl until smooth. Add coconut milk, honey, vanilla and apple.
Add wet ingredients to dry ingredients and stir. Place into a greased casserole dish and press mixture down with a spoon.
Sprinkle nuts and cranberries on top.
Lower oven to 350° and bake for 35 minutes.
Allow to cool for 10 minutes and serve.

Acorn Squash Gnocchi

Ingredients

½ a medium squash peeled and deseeded, approximately 1 1/3 cups
1 egg yolk
1 ¼ cups all purpose flour
½ tsp sage (optional), finely chopped
2 oz soft goats cheese, crumbled (optional)

Directions

Peel and deseed the squash, cut into chunks then steam the squash until tender to knifepoint, around 10 mins or so.
Mash the squash, removing any tough bit of the skin you might have missed, and allow to cool.
Add the remaining ingredients and mix until combined, mashing the cheese and squash as necessary so you don’t get lumps.
Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook.
With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about 1/2-3/4" thick. Roll each chunk into a ball and place onto a floured surface or a plate if chilling to cook later.
Bring a shallow, wide pan of water to the boil. Drop a few gnocchi into the boiling water at a time, being careful not to overcrowd the pan and keeping the water boiling.
Remove with a slotted spoon once the gnocchi rise to the top. If they don’t rise after a couple minutes or some do but others don’t, nudge them with a spoon as they may have stuck to the bottom.
Serve with browned butter, pesto or your choice of sauce and some parmesan on top.
Note – you can freeze uncooked gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag once frozen. Cook from frozen as you would normally, they’ll just take an extra minute to float up.

More Recipes

Check out these other recipes for even more inspiration:

Squash Au Gratin with Smoked Ham and Gouda
White Cheddar Mac n’ Cheese Stuffed Squash
Roasted Apple and Acorn Squash Soup
1-Bowl Acorn Squash Apple Cinnamon Raisin Muffins- Vegan, gluten and refined sugar free

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Broccoli Cultivars

12/1/2020

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Did you know there are multiple types of broccoli? Oh yes, there’s a whole world of this deep green veggie. Including broccolini, featured in this week's Farm and Family boxes, there are as many as 27 different varieties. These Old World cabbage relatives can be sown in early spring, midsummer, or even late fall.

It is best to store broccoli, in any of it's forms, in a plastic bag in your refrigerator's vegetable drawer. Remove as much air as possible from the bag. Some varieties will last longer than others.

Broccolini

Think broccoli but on thinner, more tender stalks with smaller heads and a sweeter taste. It’s a cross between broccoli and Chinese broccoli. You might also compare its appearance to asparagus. Invented in 1993, broccolini was first grown under the name “Asparation” because of its asparagus-flavor undertones. But then some genius was like “that is a truly horrible name for a vegetable” and decided to market it as “broccolini” in the United States instead.

Broccolini is basically broccoli’s lazier — and arguably tastier — cousin. Because there’s almost no prep involved, it can be on the table in next to no time. The best way to prepare it is also the simplest: Toss it in a hot pan with olive oil and lots of garlic until it’s vibrantly green and tender. Try this recipe for Easy 10-minute Garlic Broccolini.

Sprouting Broccoli

Sprouting broccoli is grown for its long, tender shoots, which are prepared in the same way as asparagus, or used in stir-fries. Serve the florets with leaves and stems attached, as all are quite tender. Also, don’t be surprised when the purple turns to green during cooking!

Cooking Ideas:

Broccoli

Broccoli has bigger, rounder florets and heads than broccolini, which is defined by its thinner stems and smaller heads. It is an incredibly nutritious vegetable, full of Vitamin C and other good nutrients. If you find yourself avoiding fresh broccoli because you’re worried it will go bad before you can get to it, steam until bright green and freeze in Ziploc bags for later. Frozen broccoli is great for bulking up a skillet meal, pairing with protein in a stir-fry, or adding to soup in a flash. Did you know you can even roast broccoli straight from the freezer?

Creative Cooking Ideas

Did you know you can make pesto out of broccoli, and it’s delicious?
Are you eating the best part of the broccoli?
Use broccoli as breadcrumbs.
If you accidentally overcook your broccoli, don’t stop: Keep going!

Romanesco

Also known as Roman cauliflower, Romanesco broccoli has a gorgeous texture like sea coral. It’s no surprise that this kind has an equally interesting flavor, best described as “nutty.” What a conversation piece for both the veggie garden and the dinner table!

Like broccoli, Romanesco can be eaten raw, but also holds up well under various cooking methods like stir frying or roasting in an oven. As the florets heat up, they can become surprisingly sweet, making Romanesco a perfect addition to curries and other spicy dishes. Romanesco also goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil.

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Sides that Shine

11/16/2020

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If anyone tells you the turkey is the star on Thanksgiving, they haven't tried these outstanding side dishes. Each of these recipes features produce you're likely to find in your weekly produce box next week while the rest will be available in our webstore. You can also add other ingredients like bacon, heavy cream and cranberries to your holiday order.

Creamy Double-Garlic Mashed Potatoes
Hashed Brussels Sprouts With Lemon
Carrot Fries with Bacon and Rosemary
Warm Kale & Butternut Squash Salad with Cranberries & Walnuts
Green Bean Casserole (Grain-Free, Dairy-Free)

Creamy Double-Garlic Mashed Potatoes

Ingredients
For the roasted garlic:

3 heads garlic
6 teaspoons olive oil

For the potatoes:

4 pounds Yukon gold potatoes
2 cups heavy cream
2 fresh bay leaves, or 4 dried bay leaves
1 tablespoon minced fresh rosemary, plus more for garnish
1 tablespoon fresh thyme leaves, plus more for garnish
Kosher salt and black pepper
¾ cup unsalted butter (1 1/2 sticks), cut into small cubes, plus more for serving

Directions

Bring a large pot of water to a boil over high. Heat the oven to 400 degrees.
Prepare the roasted garlic: Set each head of garlic on its side and cut off (and discard) the top 1/4 portion at the pointed end. Transfer each head of garlic to a separate piece of aluminum foil, cut-side up, and drizzle each head with 2 teaspoons oil. Pull up the surrounding aluminum foil and crimp tightly to seal. Transfer to the oven and roast until the garlic is softened and caramelized, 40 minutes to 1 hour, depending on the size of the heads. Set aside to cool.
Prepare the boiled potatoes: Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Fill a medium bowl about three-quarters full with water. Working with one potato at a time, peel each potato, then add it to the bowl of water. Next, working with one potato at a time, dice each into 1-inch pieces, returning each to the bowl of water after chopping. Drain the diced potatoes, then carefully add them to the pot of boiling water. Return the water to a boil, reduce the heat to medium-high and cook until potatoes are soft and can easily be pierced with a fork, 13 to 15 minutes. Transfer to a colander to drain.
Meanwhile, prepare the herbed cream: Add the cream, bay leaves, rosemary and thyme to a medium saucepan and bring to a boil over medium-high, about 5 minutes. (The mixture will bubble up vigorously, which helps reduce the liquid and concentrate the flavor.) Strain the mixture, discarding the solids, and rinse out the saucepan. Return the infused cream to the saucepan and season with salt and pepper. Cover and set aside. (You should have about 1 1/3 cups.)
Return the cooked potatoes to the pot along with the herbed cream and cubed butter. Squeeze the roasted garlic cloves from two heads into the potato mixture, discarding the skins, and mash until creamy. Season to taste with salt and pepper, and add more roasted garlic, if desired. (Store leftover roasted garlic in the refrigerator for 1 week.)
Transfer mashed potatoes to a serving bowl, dot with a generous pat of butter and sprinkle with rosemary, thyme and black pepper. Serve immediately.

Hashed Brussels Sprouts With Lemon

Ingredients

2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
¼ cup dry white wine or vermouth
Salt and pepper to taste

Directions

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Carrot Fries with Bacon and Rosemary

Ingredients

2 lbs carrots
1 1/2 tbsp avocado oil or light olive oil
1/4 tsp sea salt or to taste
1/8 tsp black pepper or to taste
1/2 tsp onion powder optional
2 Tbsp FRESH rosemary minced
6 slices bacon

Directions

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper (this prevents uneven roasting/burning and helps the carrots crisp up in the oven)
Peel your carrots and cut them into “fry shape” - 1/2” in thickness and about 3” long. Place them in a mixing bowl and toss with the oil, salt, pepper, onion powder (if using) and minced rosemary. Make sure carrots are evenly coated.
Arrange carrots in a single layer on the baking sheet with none of them touching - this will help them roast evenly and crispy and avoid soggy fries. If your sheet isn’t big enough, use two - it’s worth the extra effort!
Roast for 15 minutes, then rotate the baking sheets AND turn over as many as possible for even roasting. Return to oven and continue to roast 10-15 minutes until browning and toasty. For the last 3 minutes or so, sprinkle on the cooked crumbled bacon for even heating.
While the carrots roast, chop your bacon into pieces and cook in a large heavy skillet over med/hi heat, stirring to evenly brown. Once crisp, remove from skillet with a slotted spoon to drain. Once cooled, crumble the bacon into even smaller pieces. Add the crumbled bacon to the baking sheet for the last 3 minutes of roasting.
Remove from oven and immediately transfer to a serving dish - serve hot for maximum crispiness, with your favorite dip and main course. Enjoy!

Warm Kale & Butternut Squash Salad with Cranberries & Walnuts

Ingredients
For the salad:

1/2 cup chopped walnuts
1 medium butternut squash, peeled and cubed
3 tablespoon extra virgin olive oil, divided
4 cups kale, chopped
1/2 cup dried unsweetened cranberries

For the dressing:

1 garlic clove, crushed and minced
1 tablespoon balsamic vinegar
1 teaspoon stoneground mustard
1/4 cup extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper

Directions

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Spread out the walnuts and toast for about 8 minutes, until fragrant. Remove the walnuts from the baking sheet. Increase the oven temperature to 400 degrees.
Toss the butternut squash in 2 tablespoons olive oil and bake using the same baking sheet for 25 to 30 minutes, until lightly browned and cooked through. Let cool slightly, then transfer to a large bowl.
Using your fingers, massage the kale with the remaining 1 tablespoon olive oil. Spread the kale out on the same baking sheet. Bake for 10 minutes, until wilted and slightly crispy on the edges.
Meanwhile, make the vinaigrette. Add the garlic, balsamic vinegar, mustard, olive oil, sea salt, and black pepper to a small bowl and whisk until emulsified.
Combine the cooked kale, butternut squash, toasted walnuts, and cranberries. Pour the vinaigrette overtop and toss to combine. Serve immediately! This salad stores well and can be eaten warm or cold.

Green Bean Casserole (Grain-Free, Dairy-Free)

Ingredients

1 yellow onion halved and sliced into 1/2" slices
1/2 cup almond flour
1/4 cup tapioca flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon paprika
1 dash dash black pepper
1 egg whisked
1 tbsp coconut oil or avocado oil for frying
2 tablespoons ghee
8 ounces mushrooms diced
1/2 onion diced
2 cloves garlic minced
1 teaspoon salt
3/4 cup chicken broth
1 cup coconut cream
2 tablespoons arrowroot powder
20 ounces green beans about 6-7 cups, trimmed

Directions

Make the cream of mushroom soup: In a large saucepan, melt ghee. Sauté mushrooms and onion for 5-10 minutes or until softened. Add garlic and stir for 30 seconds, stirring constantly, or until fragrant.
Deglaze the pan with 1/4 cup chicken broth and bring to boil. Add in remaining 1/2 cup broth and salt and return to a boil. Boil for 3-5 minutes then sprinkle in arrowroot, whisking vigorously to combine. Continue cooking until reduced by about 1/3 or 1/2.
Use an immersion blender (or transfer about 2/3 to a regular blender and blend 'til mostly smooth) to blend until mostly smooth. Add in coconut cream and whisk until smooth.
Make the fried onions: In a shallow dish, add your egg. In a second dish, place your tapioca flour. In a third dish, combine your almond flour, garlic powder, salt, paprika, and black pepper and whisk to combine well.
Dip onions into eggs, then shake off excess. Working in batches, add onions to tapioca flour and toss to lightly coat, shaking off excess. Then coat onions in almond flour mixture.
Heat a skillet over medium to slightly medium-high heat and cover the bottom of the skillet with oil. Fry onions in batches for 2-3 minutes per side, being careful when turning so as not to disrupt any coating. Remove from skillet and drain on paper towels, then sprinkle with a bit of salt.
Make the green bean casserole: Steam the green beans until bright green and crisp-tender. Transfer to a 3 quart baking dish and stir in cream of mushroom soup and 1 cup of fried onions, stirring gently to combine. Bake at 350º for 25 minutes then remove from oven, top with remaining fried onions and bake another 10 minutes. Let sit 5 minutes before serving.

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Broccoli

11/10/2020

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In New York, broccoli is in season from June until late November. This week we included Organic Sprouting Broccoli, similar to Broccoli Rabe, in two of our produce boxes. This seasonal brassica is an English heirloom variety, tastes amazing and is more nutrient dense than it's cousin, regular broccoli. We still love all varieties of this cruciferous vegetable for its versatility.

It can be eaten raw in a salad or dipped in fresh yogurt dip. Broccoli is also great roasted, boiled, steamed or microwaved. Add broccoli to a pasta sauce for an extra punch of vitamins. Or try some in burritos or quesadillas.

Nutritional Information
1 cup of uncooked broccoli contains only 30 calories. Additionally, broccoli is packed with nutrients. It is an excellent source of vitamin C and A and minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus. Broccoli also contains a large amount of phytonutrients. Similar to vitamins and minerals, phytonutrients help prevent some diseases and help your cells work properly.

Storage & Preparation

Store unwashed broccoli in a plastic bag in the vegetable crisper in your fridge. Remove as much air as possible from the bag. Properly stored broccoli should stay fresh in the fridge for up to 10 days. When ready to use, wash broccoli well. Trim away the tough stems and any bad spots. If you can’t use all of your broccoli, steam until bright green and freeze in ziploc bags for later.

Cooking Ideas

Steam in a pot or in the microwave. Use only a little bit of water.
Do not over cook broccoli – when it is bright green, it is done (5-7 min) and has the most nutrients.
Stir-fry with a bit of broth or water. Leave a little crunch to your broccoli; it is better for you that way.
Add lemon juice, vinegar, herbs, or pepper for extra flavor.
Peel and slice broccoli stems like carrots sticks and serve with dip
Add to pasta sauce, eggs, soup, or stir-fry.
Serve with meat or fish, toss with pasta , or mix with a green salad - cooked or raw.

Recipes

Cheesy Broccoli Chicken Bake

Sautéed Sprouting Broccoli

This is an easy dish to take to a potluck or a sick friend. You can substitute the broccoli for kale or another green. Make extra and freeze it.
Ingredients (6 servings)

4 cups cooked rice (brown or white)
2 cups shredded cheddar cheese
3-4 cups of broccoli florets, steamed
2 Tbsp. olive oil
1 yellow onion, thinly slice
4 medium garlic cloves, finely chopped
3 chicken breasts, fat and skin removed, sliced into thin strips
Juice from 2 lemons
Salt and pepper

Directions
1. Preheat the oven to 350°
2. Sauté the onions in olive oil over medium-high heat until soft. Season with salt and pepper. Add the garlic; sauté another minute. Add the chicken and cook for about 5 minutes. Add the juice from one lemon and continue to cook for another 5– 10 minutes until the chicken is cooked through.
3. Spread the rice in the bottom of a medium glass baking dish. Cover with the broccoli and then the chicken and onions. Add more lemon juice (to taste) and cover with the cheese.
4. Mix lightly and bake covered (with aluminum foil) for about 20 minutes or until heated through. Remove the foil and continue to bake for another 5-10 minutes or until cheese is starting to drown.

Sprouting broccoli has a mustard-like bitterness that becomes mellowed by blanching briefly before sautéing.

Ingredients (4-6 servings)

2 tbsp sea salt, plus ½ tsp
1 large bunch sprouting broccoli (About 450g)
3 tbsp olive oil
1 large garlic clove, thinly sliced
Generous pinch chilli flakes

Directions
1. Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt.
2. Fill a large mixing bowl with cool water and ice cubes.
3. Line a large plate with a few layers of paper towels.
4. Trim off and discard about an inch from the ends of the sprouting broccoli stems, then add the vegetable to the boiling water. Once the water returns to a boil, cook for 1 minute, then use tongs to transfer the vegetable to the ice-water bath just long enough to cool it completely. Transfer the vegetable to the plate.
5. Heat the oil in a large frying pan over medium heat. Once the oil shimmers, add the garlic and cook for about 30 seconds, stirring until it is just beginning to turn golden. Add the blanched sprouting broccoli, the remaining ½ teaspoon of salt and the chilli flakes; cook for 2 minutes, stirring frequently, until the vegetable is warmed through and tender.
6. Serve warm.

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Yukon Gold Potatoes

11/2/2020

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Yukon Gold is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh. This potato was developed in the 1960s in neighboring Guelph, Ontario and was finally released into the market in 1980.

This hyper-versatile potatoes are bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They're best for boiling, baking and making French fries. They'll also stand up well to grilling, pan frying and roasting.

Storage & Preparation

Store potatoes in a cool, dark, well ventilated place for use within 3-5 weeks. If too warm, (even room temperature) potatoes can sprout or dehydrate prematurely. Never store potatoes in the fridge or in plastic. Rinse and scrub well before cooking. Leave on the skin to retain their nutrients, including potassium, vitamin C and fiber, and for a quicker prep time.

Cooking Ideas

Potatoes can be roasted in the oven with other vegetables as a nutritious side dish.
Flavor a baked potato with sour cream, yogurt, cottage cheese, cheeses, sautéed peppers and onions, mushrooms and herbs, herbed or seasoned butters, gravies, or olive oil.
Potatoes can be used to make hash browns, French fries, salads, soups, stews, potato chips, and mashed potatoes!

Recipes

Easy Cheese and Ham Scalloped Potatoes

Ingredients

5 Yukon Gold potatoes, peeled and thinly sliced
1 small onion, chopped
1 clove garlic, minced
1 cup shredded sharp Cheddar cheese
1 ½ cups cubed fully cooked ham
1 quart heavy cream

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
Bake in the preheated oven until the potatoes are tender, about 1 hour.

Hasselback Potatoes
(aka Potato Fans)

Ingredients

4 medium yukon gold potatoes
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon kosher salt

Directions

Preheat oven to 475° F.
Cut a thin slice off the bottom of each potato so they lay flat.
Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.
Mix the butter and oil in a bowl.
Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.

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Heart of Gold Squash

Nutrition Info

Storage & Preparation

Cooking Ideas

Squash & Apple Baked Oatmeal

Acorn Squash Gnocchi

More Recipes

Broccoli Cultivars

Broccolini

Sprouting Broccoli

Broccoli

Romanesco

Sides that Shine

Creamy Double-Garlic Mashed Potatoes

Hashed Brussels Sprouts With Lemon

Carrot Fries with Bacon and Rosemary

Warm Kale & Butternut Squash Salad with Cranberries & Walnuts

Green Bean Casserole (Grain-Free, Dairy-Free)

Broccoli

Storage & Preparation

Cooking Ideas

Recipes

Cheesy Broccoli Chicken Bake

Sautéed Sprouting Broccoli

Yukon Gold Potatoes

Storage & Preparation

Cooking Ideas

Recipes

Easy Cheese and Ham Scalloped Potatoes

Hasselback Potatoes
(aka Potato Fans)

Archives

Categories

Need Help?

Our Services

FreshFix
1500 Clinton St.
Buffalo, NY 14206
716.218.3668

Heart of Gold Squash

Nutrition Info

Storage & Preparation

Cooking Ideas

​Squash & Apple Baked Oatmeal

Acorn Squash Gnocchi

More Recipes

Broccoli Cultivars

Broccolini

Sprouting Broccoli

Broccoli

Romanesco

Sides that Shine

Creamy Double-Garlic Mashed Potatoes

Hashed Brussels Sprouts With Lemon

Carrot Fries with Bacon and Rosemary

​Warm Kale & Butternut Squash Salad with Cranberries & Walnuts

Green Bean Casserole (Grain-Free, Dairy-Free)

Broccoli

Storage & Preparation

Cooking Ideas

Recipes

Cheesy Broccoli Chicken Bake

Sautéed Sprouting Broccoli

Yukon Gold Potatoes

Storage & Preparation

Cooking Ideas

Recipes

​Easy Cheese and Ham Scalloped Potatoes

Hasselback Potatoes(aka Potato Fans)

Archives

Categories

Need Help?

Our Services

FreshFix1500 Clinton St.Buffalo, NY 14206716.218.3668

Squash & Apple Baked Oatmeal

Warm Kale & Butternut Squash Salad with Cranberries & Walnuts

Easy Cheese and Ham Scalloped Potatoes

Hasselback Potatoes
(aka Potato Fans)

FreshFix
1500 Clinton St.
Buffalo, NY 14206
716.218.3668