Farmer's Box Recipe

Cook grains (if not pre-cooked)

Cook 1 cup uncooked short-grain brown rice according to package instructions to yield ~3 cups cooked. Cook 1/2 cup uncooked quinoa with 1 cup water until fluffy to yield ~1 cup cooked. Allow to cool slightly before assembling.

Fluff rice and quinoa with a fork and distribute evenly among serving bowls or a single large platter as the base.

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss baby potatoes, carrots, Brussels sprouts, and red onion with 3 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp dried thyme until evenly coated.

Spread vegetables in a single layer and roast for 25–30 minutes, turning once halfway, until potatoes are tender and edges are golden. Remove from oven and let cool slightly.

If using roasted chicken, place breasts on a separate sheet, brush with 1 tbs olive oil, season with salt and pepper and roast 20–25 minutes (internal temp 165°F/74°C). Let rest 5 minutes, then slice.

In a large bowl toss baby spinach and mixed salad greens with a pinch of salt and a squeeze of lemon juice to lightly dress them so they don't wilt under warm vegetables.

Arrange sliced cucumber, halved cherry tomatoes and thinly sliced radishes attractively around or on top of the greens.

Place drained chickpeas in a small bowl and toss with a pinch of salt, 1/2 tsp lemon zest and 1 tsp olive oil. Warm in the oven for 5–7 minutes alongside the roasted vegetables if you prefer them warm, or keep chilled for texture contrast.

Halve the hard-boiled eggs and arrange on the platter. Scatter sliced roasted chicken (if using), toasted walnuts, pumpkin seeds and crumbled feta over the greens and grains.

Sprinkle chopped parsley and sliced chives over the assembled bowl. Zest the lemon over the top and then squeeze remaining lemon juice lightly across the components for brightness.

Whisk together 6 tbs extra-virgin olive oil, 2 tbs apple cider vinegar, 1 tbs Dijon mustard, 1 tbs honey, minced shallot, 1 tsp salt and 1/2 tsp black pepper until emulsified. Taste and adjust salt, pepper or honey.

Drizzle dressing over individual servings or serve on the side. Toss just before eating to keep some components crisp.

Divide grains among 4 plates or make a communal platter. Top with greens, roasted vegetables, proteins and add-ins. Finish with herbs, lemon zest and a final grind of black pepper. Serve with extra dressing.