Finally, it's here!

By popular demand, we have decided to bring back recipes based on some of the content in your Sprout Boxes.  Because the Sprout Box is customizable, you may not find recipies that are relevant to everything you've chosen but we'll do our best to keep it diverse. 

Stir-Fried Bok Choy or Sturdy Greens

23recipehealth articleLarge v2

Time: 15 Minutes     Serves: 3 to 4 as a side dish


12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix

¼ cup chicken broth, vegetable broth or water

1 tablespoon Shao Hsing rice wine or dry sherry

2 teaspoons soy sauce

¼ teaspoon cornstarch

1 tablespoon peanut or canola oil

3 garlic cloves, smashed with the flat side of a chef’s knife or minced

1 slice ginger, smashed with the flat side of a chef’s knife or minced

Salt to taste

¼ teaspoon sugar

1 to 2 teaspoons sesame seeds, to taste


Step 1. If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.

Step 2. Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.

Step 3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.


Source :

Verified Awesome by Lauren




Caramelized Eggplant and Pesto Pasta

Prep Time: 30 Minutes     Cook Time: 15 minutes



For the eggplant:

2 medium asian eggplant (long) sliced in half. 


3-5 tbsp olive oil

For the pesto and pasta:

1lb penne pasta

15 cherry tomatoes, halfed

2 heaping cups of basil leaves

2 Tbsp lemon juice

1/4 cup pine nuts

1/4 cup nutritional yeast  (optional but great for you)

dash cayenne pepper

3-4 Tbsp olive oil

salt & pepper to taste



1. Cut eggplant into 1/2" dice. Place in collender and place in clean sink (to catch drips) and sprinkle generouslly with salt. (This helps kick the sometimes bitter eggplant). Toss it well and let it sit for 30 minutes. You will see beads of water on the eggplant. Rinse quickly with water, allowing as much water to fall off as possible.

2. Warm 3 Tbsp of oil in a large skillet and add the rinsed egplant. Cook over medium/medium-high heat and toss until browned on all sides.

For Pesto/Pasta:

1. While eggplant sweats (in the salt) bring a large pot of water to a boil and cook penne pasta to the instructions on the package, or your personal perference/expertise.

2. Place all pesto ingredients (basil, salt, lemon juice, nuts etc.) into a blender and process until smooth. Add additional oil (in small amounts! to be careful) to smooth out if needed. Make it taste how you like it!  Word of advice: When experimenting, add small quantities at a time or you may regret what happens...!

3. Toss the pasta and pesto together. Add the eggplant and cherry tomatoes & eat.  Enjoy.

Source :

Verified as delicious : Brennan



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