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Fresh Life Fam: Week of November 30th

December 8th 2020
Good Evening Fresh Life Fam!

We hope you had fun unpacking your fresh, produce filled box this week!

Here are some delicious recipes to try this week:



2.5 pounds red potatoes, cut into large chunks
1-2 tablespoons olive oil
Salt and pepper, to taste
3 tablespoons butter, melted
3 tablespoons fresh chopped dill
2 cloves garlic, minced
1 tablespoon lemon juice

Preheat oven to 450 degrees. Spray a large baking sheet with non-stick cooking spray. Place cubed potatoes in an even layer on the prepared pan and toss with olive oil, salt and pepper.
Bake for about 30 minutes, or until potatoes are tender and golden brown.
Meanwhile, stir together melted butter, dill, garlic and lemon juice. Pour butter mixture over cooked potatoes and toss to coat well. Serve immediately.


2 cloves garlic
2 tsp minced ginger
3-4 Tbsp maple syrup (or agave nectar or coconut sugar)
1/2 tsp red pepper flake
3-4 Tbsp tamari (or soy sauce)
1 Tbsp sesame oil (toasted or untoasted)
3 Tbsp lime juice
1 Tbsp water
2 portobello mushrooms
1 medium bell pepper (any color thinly sliced)
1 cup chopped broccolini
1 cup chopped green onion
4 cups cooked brown rice or cauliflower rice
1 tsp sesame seeds

Cook rice (or cauliflower rice) if serving with stir-fry.
Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips
Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine.
Add portobello mushrooms to a large shallow dish, such as a 9×13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
Chop vegetables and set aside. Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos as will fit comfortably in the pan, and sauté for 2-4 minutes on each side or until golden brown and slightly seared.
Set portobellos aside and loosely cover to keep warm. Then add bell pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
Add the green onion and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion.


Heart disease is currently one of the world’s most common cause of premature death. Flavonoids — especially hesperidin — in oranges may have protective effects against heart disease 

Although it’s low in fiber, it’s high in minerals, such as calcium, phosphorous, magnesium, and potassium. It’s naturally low in sodium. Plus, romaine lettuce is packed with vitamin C, vitamin K, and folate. It’s a good source of beta carotene, which converts into vitamin A in the body. 

Categories: #Healthy Lifestyle

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