Recipe Box

yummy ways to use your box


Roselle Syrup
  • 1 quart roselle buds
  • 4 cups water
  • 2 cups sugar
  1. Bring water and sugar to a rolling boil. Add the roselle and slowly simmer in the bubbling syrup for about 25 minutes. Strain the roselle. Cool the syrup and store (it keeps for months).
  2. You can also use the (now soft candied) roselle as you would raisins or dried cranberry, and add to a salad. (Think quinoa salad with chèvre and candied roselle!)
Recipe Notes

I like to use Roselle Syrup to flavor water kefir or kombucha. I also use it to make a hibiscus flavored margarita or add a bit to Prosecco. You can also add some to sparkling water to make hibiscus soda. Try stirring some into lemonade or tea. Drizzle it over pancakes and waffles. Or try it over ice cream and yogurt served with fresh berries. 

Recipe adapted from Edible Houston. 


Don’t think you’ll get through all those cherry tomatoes this week? You can preserve them with this quick pickle and enjoy them for weeks to come.

Pickled Cherry Tomatoes
  • 1 quart cherry tomatoes
  • 10 sprigs fresh thyme
  • 3 tsp black peppercorns
  • 2 cups white vinegar
  • 1/2 cup sugar
  • 2 tsp sea salt
  • 1.5 tsp mustard seeds
  • 3 cloves garlic
  • 3-4 habanada peppers sliced
  1. Not a necessary step but poking a hole with a toothpick thru each tomato will be a way to expedite the flavoring process. 

  2. Divide between 2 quart jars the tomatoes, habanada pepper slices, thyme, peppercorns, garlic and mustard seeds. 

  3. In a small pan, combine vinegar, water, salt, and sugar over medium heat to dissolve ingredients.

  4. Using a funnel, pour the hot brine into jars leaving at least 1/2 inch of headspace.

  5. Store in fridge. They will be ready to enjoy after 1 day!


Garlic and Onion Sautéed Swiss Chard
  • 2 bunch of swiss chard
  • Five cloves of garlic
  • One yellow onion
  • EVOO or oil of choice
  • Fine grain sea salt
  1. Hand wash your chard, dry it and then tear the leaves off of the stalks. Lay your stalks aside.
  2. Slice the onion into strips and chop the garlic, meanwhile heating the EVOO over medium heat in a skillet or wok. Chop the chard stalks, much like you would a stalk of celery (they look and feel the same). Once the oil is heated, add the garlic and sauté for a couple of minutes. Add the onion and chard stalk, stirring every minute or so. Allow these to cook for 4-5 minutes, or until the onion is translucent and chard is softened.
  3. Add the chard leaves and wilt them, just like you would spinach. Remove from heat and toss with some fine sea salt.
Recipe Notes

Recipe from Alina Design Co


Pimento Cheese Stuffed Squash
  • 4 medium yellow squash or zucchini
  • 6 ounces sharp cheddar cheese shredded
  • 1/3 cup panko crumbs
  • 1 tablespoon melted butter
  • Microgreens
Pimento Cheese-Or pick up The Chef and His Wife pimento cheese from our Market and skip this step!
  • 1/2 cup mayonnaise
  • 2 tablespoons grated onion
  • 1 2-ounce jar diced pimentos, drained well
  • 1/8 teaspoon cayenne pepper
  1. Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes (until tender but not soft). Let cool and then scoop out seeds and pulp using a spoon. Discard seeds.
  2. Skip this step if you added The Chef and His Wife's pimento cheese! Make pimento cheese. (Can be done in advance.) In a medium bowl, combine cheese, mayonnaise, onion, pimentos, and cayenne pepper. Stir to mix well.

  3. Preheat oven to 350 degrees.
  4. Place squash, cut side up on a baking sheet.
  5. Sprinkle cut sides of squash with salt and pepper.
  6. Fill each squash cavity with pimento cheese.
  7. In a small bowl, stir together panko crumbs, melted butter.
  8. Sprinkle panko crumb mixture on top of squash.
  9. Bake for 12-15 minutes, until cheese is warm and melted.
  10. Broil for 1 to 2 minutes to lightly brown the panko crumbs.
Recipe Notes

Recipe from Spicy Southern Kitchen


Everyone should know how to whip up an easy salad dressing. You can add any of your other favorite veggies as well.

Italian House Salad
  • 1 head lettuce washed and chopped into bite size pieces
  • 1/2 cup red onion sliced
  • 2/3 cup Parmesan cheese grated
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp salt
  • 1/4 tsp black pepper
  1. In a medium bowl, toss lettuce, red onion and Parmesan cheese.
  2. In a small bowl, combine olive oil, red wine vinegar, salt and pepper. Whisk well to combine.
  3. Top salad with dressing and let stand for 15 minutes inrefrigerator before serving.
Recipe Notes

Recipe from Blackberry Babe

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