Recipe Box

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This is a great recipe that can be used with any veggies! I use this recipe to clean out the fridge and pantry of anything at the end of the week. Potatoes, carrots, eggplant, green beans, onions, cabbage, collards, kale, swiss chard… really anything goes!

Fried Rice with Veggies
  • 1 tbsp choice of cooking oil
  • 2 cup of your favorite protein
  • 2 cup short-grain rice rinsed and cooked according to instructions
  • 4 cloves garlic minced
  • 1 cup chopped green white or red onion
  • 1 lb green beans
  • 1/2 cup carrots
  • 1 cup any other veggies you like!
  • 3 Tbsp tamari or soy sauce divided (plus more for veggies + to taste)
  • 1 tsp toasted sesame oil
  • Black pepper
  • Sriracha sauce optional
  1. Cook rice according to instructions.
  2. Heat a large metal pot over medium heat. Salt and pepper your protein. Add oil and cook your protein for 3-4 minutes, stirring occasionally, until deep golden brown on all sides. Lower heat if browning too quickly. Remove from pan and set aside.
  3. To the still hot pan add garlic, onion, green beans, carrots and any other veggies. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.
  4. Add cooked rice, and remaining soy sauce and sesame oil and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently. Season with black pepper.
  5. Serve immediately with sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish.
Recipe Notes

Recipe adapted from Minimalist Baker


Pasta with Swiss Chard and Eggplant
  • 2 tbsp olive oil divided
  • 1 bunch fresh Swiss chard trimmed, washed, and cut into 1-inch crosswise pieces
  • 1 lb eggplant cubed
  • 2 tsp. minced garlic
  • 8 oz pasta of choice
  • ½ cup crumbled Gorgonzola or Parmesan cheese
  • sea salt and ground black pepper to taste
  • 2 tbsp basil chopped for garnish
  1. Fill a large pot with water and bring to a boil. Add the tablespoon of salt and stir in the pasta. cook the pasta according to the package directions, then drain water.
  2. In a large skillet, heat 1 tablespoon of the olive oil and sauté the Swiss chard for 2 minutes. Remove from the skillet and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the skillet, heat, and sauté the eggplant and garlic for 2–3 minutes. Add the sautéed Swiss chard and cook for 1 more minute.
  4. Toss the hot pasta immediately with the cheese, and add in the sautéed vegetables and season with sea salt and pepper.



Chicken Cacciatore with Bell Peppers and Basil
  • 4 boneless skinless chicken breasts
  • 1 teaspoon Alchemy Spice Bella Garlique Italian seasoning
  • salt and pepper
  • 2 tablespoon olive oil divided
  • 2 cloves garlic minced
  • 1 lb colored bell pepper cored and sliced
  • 15 ounce crushed tomatoes
  • ¼ heavy cream optional if dairy free
  • ½ cup chicken broth
  • 1 Tablespoon Alchemy Spice Bella Garlique Italian seasoning
  • ½ cup fresh basil chopped
  • salt and pepper to taste
  • freshly grated parmesan cheese for garnish optional if dairy free
  1. Season the chicken with Italian seasoning and salt and pepper.
  2. In a large skillet add 1 tablespoon olive oil and heat to medium high.
  3. Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate.
  4. Add one tablespoon olive oil to the skillet and add the garlic and bell pepper. Sauté until tender.
  5. Add the crushed tomatoes, heavy cream, chicken broth, italian seasoning, and salt and pepper to taste. Let simmer until thickened.
  6. Add the chicken back to the skillet until heated through. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese if desired.
Recipe Notes

Recipe from The Recipe Critic


Quick Pickled Red Onions
  • 1 red onion thinly sliced
  • 1 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • 2 cup water
  1. Whisk vinegar and seasonings with 2 cups of water until fully dissolved.
  2. Place onion slices in a container and add liquid until covered. 1 quart mason jars work perfectly for this.
  3. Let sit for at least 1 hour, but it is best if left in the fridge overnight.
Recipe Notes

Recipe from Fox Valley Foodie



Watermelon, Cherry Tomato, and Feta Salad
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped mixed fresh herbs
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1 pint cherry tomatoes cut in half
  • 2 cup 1-inch cubed red watermelon
  • 1/4 cup vertically sliced red onion
  • 1/2 cup crumbled feta cheese
  1. Whisk together first 4 ingredients in a large bowl. Add tomato, watermelon, and onion; toss to coat. Sprinkle with cheese; toss gently.
Recipe Notes

Recipe from My Recipes

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