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More The Box

Your The Box ByNature

  • Yellow corn (full box)
  • Garlic
  • Spinach
  • Broccoli
  • Butterhead lettuce
  • Lime
  • Shallots
  • Roma tomatoes
  • Baby potatoes
  • Butternut squash
  • Chocolate mint
  • Mango

The suggested recipe for this week is Mediterranean Roasted Broccoli and Tomaotes – Enjoy!

Mediterranean Roasted Broccoli and Tomatoes


  • around 4 cup, or 12 oz, broccoli crowns, trimmed and cut into bite-size florets
  • 1 cup small tomatoes
  • 1 tbl olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/2 tsp freshly grated lemon zest
  • 1 tbl lemon juice
  • 10 pitted black olives, sliced
  • 1 tsp oregano
  • 2 tsp capers, rinsed (optional)


1.Preheat oven to 450°F. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated, and spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

2. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.


Your The Box ByNature

  • Eggplant
  • Yellow pepper
  • Beetroot (full box only)
  • Cauliflower
  • Oregano
  • Banana
  • Lemongrass
  • Celery
  • Japanese cucumber
  • Green lolo
  • Grape tomaotes
  • Passion fruit (full box only)

We are excited to have cauliflower in our box this week, so jumping right into a cauliflower recipe – Grilled Spiced Cauliflower from “Serious Eats”

Grilled spiced cauliflower


For the Spice Mixture:

  • 2 teaspoons kosher salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper

For the Cauliflower:

  • 1 head of cauliflower, trimmed of green leaves and cut into 3/4-inch slices
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons finely chopped fresh cilantro leaves and tender stems



  1. For the Spice Mixture: In a small bowl, mix together all of the ingredients.

  2. For the Cauliflower: Brush cauliflower all over with oil and season liberally with spice mixture.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cauliflower on hot side of grill and cook, turning, until it is charred in spots on both sides, about 3 minutes per side. Move cauliflower to cool side of the grill, cover, and continue to cook until tender throughout, 10-15 minutes longer.
  4. Transfer cauliflower to a plate, sprinkle with cilantro, and serve.

Recipe: Serious Eats