Recipe Box

yummy ways to use your box
Feb
14

 

Vanilla-Pear Muffins
Ingredients
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
Instructions
  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.


Feb
14

 

Easy Chili
Servings: 6
Ingredients
  • 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
Instructions
  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 


Feb
14

 

Salmon & Spinach Salad w/ Avocado
Course: Main Course
Servings: 2
Ingredients
  • 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
Instructions
  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


Feb
07

 

Sausage Fried Cabbage


Servings: 2
Ingredients
  • 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
Instructions
  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.


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


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