Recipe Box

yummy ways to use your box
Oct
05

Make the pickled onions in advance for best flavor!

Cold Green Bean Salad with Yogurt Herb Dressing and Pickled Red Onions
Ingredients
  • 1 lb green beans trimmed
Dill Dressing
  • 8 ounces greek yogurt
  • 1 tbsp dried dill
  • 1 tbsp dijon mustard
  • 1/4 cup olive oil extra virgin
  • To taste salt and pepper
  • 1 lemon juice juiced and zested
Pickled Onions
  • 1/2 each onion thinly sliced
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1/4 cup salt
  • 1/2 cup Sugar
Instructions
  1. Bring a large pot of water to boil and salt heavily. Clean up the ends of the green beans and get a medium sized bowl filled with water and ice.
  2. Once water comes to a boil, place green beans in the water and cook until bright green in color and slightly soft, about 3-5 minutes. When green beans are tender, remove from boiling water and place in ice water to stop the cooking process. Allow beans to cool and remove from water. Dry either with a paper towel or on a wire rack.
Dill Dressing
  1. Combine greek yogurt, dill, lemon juice, salt and pepper together and taste to adjust seasonings. Combine with green beans, add some pickled red onions and adjust seasonings.
Pickled Red Onion
  1. Bring the pickling ingredients to a boil in a small pot. Cool until room temperature. Once cool, slice the onion thin and add to liquid. Let set overnight to fully pickle.
Recipe Notes

Recipe from I Just Make Sandwiches


Oct
05

Brown Sugar Baked Sweet Potatoes and Acorn Squash
Ingredients
  • 1 lb sweet potatoes peeled and sliced crosswise 1/2 inch thick
  • 1 acorn squash halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
  • 3 tablespoons unsalted butter melted
  • 1/4 cup packed light brown sugar
  • 1 teaspoon grated nutmeg
  • Sea salt and pepper
Instructions
  1. Preheat oven to 375°F with racks in upper and lower thirds.
  2. Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
  4. Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.
  5. Cooks' note:
  6. Vegetables can be baked 1 day ahead and chilled. Reheat in a baking dish, covered, in oven.
Recipe Notes

Recipe from Epicurious


Oct
05

Maple Dijon Roasted Carrots
Ingredients
  • 1 bunch carrots
  • 2 tablespoons oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon grainy mustard
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon white miso paste gluten-free for gluten-free, optional
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons soy sauce or tamari for gluten-free
  • 1 small clove garlic grated
Instructions
  1. Preheat oven to 400F.
  2. Toss the carrots in HALF of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet.
  3. Bake until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.
  4. Note: You want young carrots, the ones with the leaves still on, and you want them to be thin, about 3/4 of an inch or less, so that they roast quickly.
Recipe Notes

Recipe from Closet Cooking


Oct
05

Lemon Balm Vinaigrette
Ingredients
  • cup olive oil
  • 1 cup apple cider vinegar
  • 2 Tbsp fresh chopped lemon balm
  • 1 clove fresh minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp ground black pepper
Instructions
  1. Combine all and shake well. Store in fridge.
Recipe Notes

Recipe from Iris and Honey 


Sep
28

I might add a fried egg on top of my serving of this. Yum!

Sweet Potato Mushroom and Kale Hash
Ingredients
ROASTED POTATOES
  • 1 lb organic sweet potatoes washed and cubed bite-size
  • 1 Tbsp extra-virgin olive oil
  • 1/2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/8 tsp pepper
ROASTED MUSHROOMS AND KALE
  • 4 oz mushrooms of your choice
  • 1 bunch organic kale stems removed coarsely chopped
  • 2 cloves garlic minced
  • 1/4 tsp sea salt
  • 1 Tbsp extra-virgin olive oil
Instructions
ROASTED POTATOES
  1. Mix the cubed potatoes in a medium-size bowl with some olive oil. Then add all the spices, and mix really well until coated.
  2. Preheat oven to 375F.
  3. Put on a large baking sheet with parchment paper on it, spread the potatoes around so they are not touching.
  4. Bake at 375F for 25-30 minutes, or until nicely golden and roasted on the edges.
ROASTED MUSHROOMS AND KALE
  1. Warm a large pan over medium heat. Add a bit of olive oil and immediately put in the sliced mushrooms. Sauté for about 8-10 minutes or until roasted on the edges.
  2. Mix in the chopped kale and the minced garlic, and sauté for about 4-5 minutes until the kale starts to wilt.
  3. Sprinkle with salt, and add the roasted potatoes in the pan when they're ready. Enjoy right away!
Recipe Notes

Recipe from Eye Candy Popper


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