Imperfect Foods Delivery May 27 + Weekly Menu Plan

Why Imperfect Foods?

We got our first delivery from Imperfect Foods this week and I’m excited to see how this goes. I created a gluten-free menu plan based on what was in our delivery box so we could try and prevent anything getting thrown away.

There were several reasons we decided to try this delivery service.

They deliver “ugly” or imperfect foods to your door that most retailers reject because of blemishes or flaws or they are just undersized. This helps reduce food waste and water waste that is a really big problem in the food system.

It is seasonal depending on what is available. Lots of nice variety.

I was having a hard time getting a box of random stuff and having to come up with what to do with it on the fly. I work much better knowing what will be in the box.

And this service is customizable – they send you a list of what will be in your box the next week and you can add or take out what you want. I don’t like squash so that was out. We added on a few conventional items like honeydew and garlic. As well as Rambler, Kombucha, the mango, and salami.

They have a variety of boxes with vegetables available sized to your preference. We are going with a medium box of organic vegetables every two weeks.

You can also get local products and meat sold at a discount, which they take off the hands of suppliers that have a surplus of product. We added on the sirloin steaks.

Imperfect Foods Delivery Box with Vegetables and Fruit and a few other things

I know exactly what I will be getting so I can plan out a weekly menu and try to prevent anything going to waste (because I’m really not in the mood to figure out what to do with more kale these days).

It has made the weekly menu planning so much easier. And cooking way less stressful! Saving both time and money.

As a bonus, they have lots of posts and storage tips to help you keep perishable foods from going to waste.

Imperfect Foods Delivery Menu Plan

I was really pleased with what we received. Combined with what I have in the freezer, pantry, and fridge, this is what I have planned for the week:

If you want to try it out, and save us both $10 on our next order, here is my personal referral link to sign up!

Featured Recipe of the Week

Spinach Salad with Warm Bacon Dressing | Gluten-Free, Dairy-free

A delicious spinach salad dressed with a warm bacon vinaigrette.

Course Salad
Cuisine American
Keyword bacon, homemade salad dressing, salad, spinach salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Deana Larkin Evans


Spinach Salad

  • 2-3 large eggs
  • 6 slices gluten-free bacon
  • 1 bunch fresh spinach
  • thinly sliced marinated red onions or shallots

Warm Bacon Vinaigrette

  • 3-4 tbsp warm bacon fat
  • 3-4 tbsp red wine vinegar
  • 1 tsp organic raw cane sugar
  • 1 tsp gluten-free stone ground mustard
  • salt & freshly ground black pepper


  1. Start boiling the water for the eggs.  Once boiling, use a spoon to gently drop eggs into boiling water.  They should boil for 7-7 1/2 minutes depending on the size of the eggs.  Then immediately place in ice water until ready to peel and serve.  

  2. Cook the bacon until browned then remove the bacon and drain on a paper towel. Crumble and set aside. Reserve the bacon fat for the dressing.

  3. Wash the spinach and remove excess water (salad spinners are great for this). 

  4. Pour 3-4 tablespoons of the bacon fat into a pyrex measuring cup. If the bacon fat is still warm, then whisk in the red wine vinegar (1:1 ratio with the fat), sugar and mustard. Season with a dash of salt and pepper. If the fat has cooled then reheat it before whisking in the other ingredients.

  5. Toss the spinach, marinated onions or shallots, and crumbled bacon with the warm bacon dressing. Divide between two large bowls. Peel off the shell from the eggs and cut in half to place on top of the salad.

  6. Serve immediately and enjoy the deliciousness!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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