We love a good collaboration. And when it results in this level of deliciousness, things couldn’t be better!

Out of the Box Collective, who delivers fresh, locally grown and seasonal eats to doorsteps all over L.A. is teaming up with our gal Valleybrink Road for a limited edition box of recipe-ready ingredients. Check out the partnership, order a box if you’re here in L.A. and, if not, simply enjoy this recipe from Barrett!

Founder of Valleybrink Road Barrett Prendergast is one of the ‘it’ girls on the LA food scene right now and caters to Los Angelenos who support the freshest of everything: sumptuous flowers in stunning arrangements, catered meals featuring local, organic, seasonal ingredients in every savory dish, and coveted gift boxes that have been celebrated in publications nationwide.

We’ve teamed up with Valleybrink Road to create a special delivery box full of everything you need to create a week of inspiring, healthy, gorgeous living with family and close friends!

Barrett, an OTB customer, explains the thrill of having an Out of the Box Collective delivery dropped off on her doorstep:

“It’s the best thing that ever happened to me. So much of what I do is on the weekends because that’s when the parties are. It’s such a gift to know that even if I can’t make it to the farmers market, I’ll get what I want. It arrives on Monday mornings and it’s the most exciting thing for my 18-month-old son Costa. He’s like, “the Box!” I never know what’s coming, and I really like the creativity it inspires.”



Apart from a few pantry staples, you will have all the fresh ingredients you need to cook these Valleybrink Road favorites:

Fava bean toast with mint; lemon and Parmigiano with beet and avocado salad; slow-roasted halibut with cherry tomatoes and shallots; quinoa and asparagus sauté with poached egg.

Fresh fish from Wild, Local Seafood, Ag Smoked Almonds, Semolina Rigatoni, Redwood Feta, Dare to Dream Eggs, OTB OJ, asparagus, fava beans, avocado, Meyer lemon, cauliflower, arugula, a bunch of herbs of course, and more.


Order the Valleybrink Road Box by April 19th for delivery by 6 A.M. on April 25th!



2 lbs of fava beans in the pod
4 Tbsp extra virgin olive oil
1/4 cup water
pink Himalayan salt
2 garlic cloves, peeled and left whole
1 Tbsp chopped fresh mint leaves
2 lemons
freshly ground black pepper
Parmigiano Reggiano
country loaf or olive bread, cut into thick slices and toasted


Shell the beans. Bring a large pot of water to a boil. Blanch the beans for 1 minute to loosen the skin, drain, and cool in an ice bath. Peel the beans using your thumbnail to tear the skin, and squeeze out the bean.

Heat 2 tablespoons of olive oil in a medium sauce pan, add the beans, water and a generous pinch of salt. Cook the beans on low for 10 minutes, or until they are very soft. If necessary, add more water as they are cooking. Mash the beans with a potato masher or the back of a spoon. You want a rough mash, with some large pieces of fava bean remaining. Add 2 more tablespoons of oil. Press the garlic cloves through a garlic press into the bean mixture and cook for 2 minutes on low, stirring as it cooks. Remove from the heat. Add the chopped mint, freshly ground black pepper, and the juice from one lemon. Taste. Season with sea salt as necessary.

To serve, top your toasted bread with a drizzle of olive oil. Scoop a generous amount of the fava bean mash onto the toast. Top with a few shavings of parmigiano reggiano, freshly ground black pepper, and a generous squeeze of lemon juice. Serve immediately.

Recipe by Barrett Prendergast.

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