Recipe Box

yummy ways to use your box


Dry Rub Ribs
  • 2 lbs Pork Ribs
  • 3 tbsp Vegetable Oil
  • 2 tbsp Alchemy Spice Memphis Dry Rub
  1. Preheat over to 300 degrees F.

  2. Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.

  3. Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.



Vanilla-Pear Muffins
  • 4 pears peeled, cored, coarsely chopped
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup canola oil or oil of choice
  • 3/4 cup buttermilk
  • 2 tsp vanilla extract
  • 1 cup walnuts coarsely chopped
Topping (Optional)
  • 3 tbsp sugar
  • 2 tbsp small chopped walnuts
  • 1/4 tsp ground cinnamon
  1. Preheat an oven to 350°F. Grease 14 standard muffin cups with butter or nonstick cooking spray.

  2. If you are making the topping, now is the time to, stir together the sugar, walnuts and cinnamon in a small bowl. Set aside.

  3. To make the muffins, in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.

  4. In another bowl, whisk together the eggs, oil, buttermilk and vanilla until blended. Add the flour mixture, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large silicone spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. When mixing, take care not to break up the fruit. Do not overmix.

  5. Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Fill the unused muffin cups one-third full with water to prevent warping. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan(s) to a wire rack and let cool for 5 minutes, then unmold the muffins onto the rack. Serve warm or at room temperature. Makes 14 muffins.



Easy Chili
Servings: 6
  • 1/2 onion diced
  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 2 cups water
  • 16 oz can red kidney beans drained and rinsed
  • 28 oz can crushed tomatoes
  • 1 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.

  2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  3. serve with cornbread 



Salmon & Spinach Salad w/ Avocado
Course: Main Course
Servings: 2
  • 8 oz Baby Spinach
  • 1/2 Ripe Avocado, Peeled & Cubed
  • 2 Wild Alaska Sockeye Salmon Fillets
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1/2 tsp Olive Oil
  • 1 tbsp Balsamic Vinaigrette
  • 1 tbsp Dried Cranberries
  • 1 tbsp Sunflower Kernels or Pumpkin Seeds
  1. Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side.

  2. In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.

  3. Serve with Bluff View Bakery French Bread



Sausage Fried Cabbage

Servings: 2
  • 2 tbsp olive oil
  • 6 ounces Katharos Italian Sausage or No Evil Foods vegan sausage
  • 1/2 yellow onion
  • 1 clove garlic
  • 1/2 head cabbage
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  1. Slice the sausage into thin rounds.

    Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides.

    Add the onion and garlic to the skillet and cook 3 more minutes to soften onions.

    Add the remaining tablespoon of oil to the skillet along with the cabbage and sprinkle with salt and pepper.

    Cook the cabbage, stirring constantly, until it becomes tender, about 10 minutes.

    Serve immediately.

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