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What do I do with this?

Plain-language guides for the foods and seasonings that stump people when the bag arrives — what each one is, the easiest ways to use it, how to keep it fresh, and every recipe it goes in. No guesswork.

Fresh from your bag

A few of the foods we hear the most questions about — what they are, and the easiest ways to enjoy them.

Hand-drawn whole and cut apples on a warm cream background

What to do with apples

Apples can stay crisp and raw, soften into a warm breakfast, or add sweetness to a savory plate. Different varieties vary in sweetness, but the same simple preparations work for all of them.

Hand-drawn oranges on a warm cream background

Recipes with oranges

17 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn lemons on a warm cream background

Recipes with lemon

32 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn illustration of a whole sweet potato beside one cut in half showing the bright orange flesh

What to do with sweet potatoes

Sweet potatoes are dense orange root vegetables that turn soft, sweet, and creamy when cooked. You can roast, mash, or even microwave them — they're one of the most forgiving, naturally sweet vegetables in your bag.

Hand-drawn red and green bell peppers on a warm cream background

What to do with bell peppers

Bell peppers are crisp vegetables that can be eaten raw or cooked until sweet and tender. Remove the stem and seeds, then cut them into strips, rings, or small pieces depending on the meal.

Hand-drawn vine and cut grape tomatoes on a warm cream background

What to do with grape tomatoes

Grape tomatoes are small, sweet tomatoes that can be eaten whole, halved for salads, or cooked until they soften and release their juices into a sauce.

Hand-drawn celery stalks and leaves on a warm cream background

Recipes with celery

12 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn bundle of mixed salad greens on a warm cream background

Recipes with salad greens

51 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn pears on a warm cream background

Recipes with pears

8 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn illustration of a whole purple eggplant beside cut rounds showing the creamy interior, with a sprig of thyme

What to do with eggplant

Eggplant is a glossy purple vegetable with a soft, spongy inside that turns silky and rich once it's cooked. Raw, it's spongy and a little bitter — but heat transforms it into one of the most satisfying, meaty vegetables in your bag. The trick is simply cooking it long enough to go fully tender.

Hand-drawn whole and sliced cucumbers on a warm cream background

What to do with cucumbers

Cucumbers are crisp, mild vegetables that bring freshness and crunch without needing to be cooked. Keep the peel for extra texture, or remove some of it if you prefer a softer bite.

Hand-drawn red onions on a warm cream background

Recipes with red onion

14 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn whole and sliced yellow onions on a warm cream background

What to do with yellow onions

Yellow onions are everyday flavor builders. Raw, they are sharp; cooked slowly, they soften and become sweet and savory, forming the base of soups, skillets, sauces, and roasted meals.

Hand-drawn garlic bulbs and cloves on a warm cream background

What to do with garlic

Garlic is a small ingredient with a large effect. Chopped garlic adds a sharp savory note; cooking mellows it, while roasting turns whole cloves soft and sweet.

Hand-drawn strawberries, blueberries, and raspberries on a warm cream background

Recipes with mixed berries

5 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn bunch and peeled banana on a warm cream background

What to do with bananas

Bananas become sweeter and softer as they ripen, which makes them useful at every stage: slice firm bananas, mash spotted ones, and freeze very ripe fruit for later.

Hand-drawn illustration of a fresh bunch of curly dark-green kale with a loose leaf

What to do with kale

Kale is a sturdy dark-green leaf that's heartier than lettuce — it holds up to heat and won't wilt the moment it's dressed. The key most people miss: strip the leaves off the tough center stem, and for salads, give it a quick massage so it softens.

Hand-drawn boneless skinless chicken breast portions on a warm cream background

What to do with chicken

Chicken can be roasted, sautéed, added to soup, or sliced into salads and wraps. The easiest approach is to cook it simply once, then use the cooked pieces in several meals.

Hand-drawn brown and white eggs with one cracked shell on a warm cream background

What to do with eggs

Eggs can become breakfast, lunch, dinner, or a quick snack with only a few minutes of cooking. They work on their own and also make vegetables, grains, and toast feel like a complete meal.

Hand-drawn plain turkey meatballs on a warm cream background

Recipes with turkey meatballs

10 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn open can and flakes of tuna on a warm cream background

What to do with tuna

Tuna is a ready-to-use protein that can become a sandwich, salad, melt, stuffed vegetable, or grain bowl without additional cooking.

Hand-drawn bottle and glass of skim milk on a warm cream background

Recipes with skim milk

13 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn plain cream cheese on a warm cream background

Recipes with cream cheese

13 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn stick and slices of butter on a warm cream background

Recipes with butter

16 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn cup and dollop of plain Greek yogurt on a warm cream background

What to do with Greek yogurt

Greek yogurt is thicker than regular yogurt and works in both sweet and savory meals. Use it as breakfast, a snack, a dip base, or a creamy finishing ingredient.

Hand-drawn wedge and slices of provolone cheese on a warm cream background

Recipes with provolone

18 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn wedge and slices of Swiss cheese on a warm cream background

Recipes with swiss cheese

10 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn whole-wheat English muffin and wheat stalk on a warm cream background

Recipes with whole wheat muffins

4 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn whole-wheat pita and wheat stalk on a warm cream background

Recipes with whole grain pita

10 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn illustration of a bowl of dry brown lentils with a few spilled beside it and a bay leaf

What to do with lentils

Lentils are small dried beans that cook in about 20–25 minutes with no soaking — one of the fastest, cheapest sources of plant protein you can keep on hand. They simmer in plain water on the stove and turn tender and savory, ready to go into almost anything.

Hand-drawn illustration of a bowl of dry whole wheat penne tubes beside a stalk of wheat

What to do with whole wheat penne

Penne is a tube-shaped pasta that cooks in about 10–12 minutes in boiling water. The whole wheat version in your bag has more fiber than regular pasta, with a slightly nuttier, heartier bite — and the ridges catch sauce beautifully.

Hand-drawn loaf and slices of whole-wheat bread on a warm cream background

Recipes with whole wheat bread

10 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn illustration of a bowl of rolled oats with a stalk of wheat and a cinnamon stick

What to do with oats

Rolled oats are flattened whole-grain flakes that cook into warm, creamy oatmeal in about 5 minutes — or soak overnight in the fridge for a no-cook breakfast. They're one of the most versatile, budget-friendly whole grains in your bag.

Hand-drawn illustration of a bowl of hearty black bean soup with a sprig of cilantro and a few black beans

What to do with black bean soup

The black bean soup in your bag is fully prepared — it just needs warming. But it's also a head start on several different meals: heat it as-is, or use it as a base you can stretch into a bowl, a topping, or a sauce.

Hand-drawn container of Tuscan chicken soup with chicken, beans, and greens on a warm cream background

Recipes with tuscan chicken soup

3 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn container of tomato basil soup on a warm cream background

Recipes with tomato basil soup

4 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn illustration of a bowl of creamy hummus with an olive oil drizzle and a few chickpeas

What to do with hummus

Hummus is a smooth, savory spread made from blended chickpeas. It's fully ready to eat straight from the container — no cooking — and it works as a dip, a sandwich spread, a sauce, or a protein-rich snack any time of day.

Hand-drawn Kalamata olives and olive leaves on a warm cream background

Recipes with kalamata olives

8 FareRx Kitchen recipes, plus common pairings, cooking styles, and meal ideas from the recipe library.

Hand-drawn illustration of a bowl of toasted coconut chips with a few flakes and a piece of coconut

What to do with coconut chips

Coconut chips are thin, toasted flakes of unsweetened coconut. They're ready to eat right out of the bag — a crunchy topping that adds texture and a little richness without any added sugar. Think of them as a finishing touch more than a snack on their own.

Hand-drawn open jar of peanut butter with peanuts on a warm cream background

What to do with peanut butter

Peanut butter adds richness and staying power to breakfasts and snacks. It also works in simple savory sauces when loosened with warm water and balanced with citrus or seasoning.

Seasonings

Big flavor, no recipe required — what each blend tastes like and what to sprinkle it on.

Hand-drawn illustration of a small bowl of lemon-pepper seasoning with a lemon wedge and cracked peppercorns

How to use lemon pepper

Lemon pepper is a blend of dried lemon zest and cracked black pepper. It's a finishing seasoning — you sprinkle it onto food before or after cooking to add bright, peppery flavor without any extra salt or fat. You don't need a recipe; you just need to know what it goes on.

Hand-drawn illustration of a small bowl of za'atar blend with green herbs, sesame seeds and red sumac beside a thyme sprig

How to use za'atar

Za'atar (say it "ZAH-tar") is a Middle Eastern herb blend of dried thyme and oregano, tangy sumac, and toasted sesame seeds. It's earthy, tangy, and a little nutty — a no-salt-needed way to make simple food taste rich and interesting. Sprinkle it on; no recipe required.

Hand-drawn illustration of a small bowl of dried Italian herb blend with sprigs of rosemary and oregano

How to use Italian seasoning

Italian seasoning is a dried blend of familiar herbs — usually basil, oregano, rosemary, and thyme. It's the all-purpose shortcut to making savory food taste like a home-cooked Italian dinner, with no salt added. Reach for it any time a dish tastes a little flat.

Hand-drawn illustration of a small bowl of citrus-spice blend flecked with orange zest, beside an orange wedge and cinnamon stick

How to use citrus spice

Citrus spice is a bright, all-purpose blend that pairs zesty dried citrus with warm spices. It's a salt-free way to add a sweet-and-savory lift to both savory dishes and breakfasts — a little sprinkle wakes up whatever it touches.

Explore the Kitchen

Keep exploring the FareRx Kitchen

Free recipes, cooking guides, and ingredient know-how for everyone — plus the weekly menu and bag nutrition for members. It's all connected.

160 dietitian-reviewed recipes — carb-aware, allergen-flagged, filterable by ingredient, condition, or time. Free for everyone.

Master the techniques behind the recipes — step-by-step, with the cues that tell you it's right. No experience needed.

For members: exactly what's in each week's FareRx delivery — four rotating, dietitian-planned weeks, allergen- and diet-tagged.

For members: per-serving USDA nutrition for every item in a FareRx bag — a reference for you and your care team.

Recipes are a start. A dietitian is the plan.

Our registered dietitians help you turn good food into a plan for your health — personalized to your conditions, your goals, and what you actually like to eat. For eligible members, dietitian care is often available with little to no out-of-pocket cost, and we verify coverage before the first visit.

Talk to a Dietitian →Explore Nutrition Counseling