Recipe Box

yummy ways to use your box
Aug
10

Balsamic Vinegar Tomato Salad
Ingredients
  • 1 lb slicer tomatoes
  • 1 large onion thinly sliced
  • 3 tablespoons virgin olive oil
  • 1-2 tablespoons Olive Chattanooga balsamic vinegar of choice
  • Sea Salt and Pepper to taste
  • Garlic clove minced or garlic powder to taste
  • Dried basil leaves or fresh, whatever is on hand
Instructions
  1. Slice up washed tomatoes. Arrange along with sliced onion overlapping. 

  2. Sprinkle with vinegar and oil. Sprinkle with basil, pepper and garlic powder.

  3. Enjoy immediately or marinade for an hour for infusion of flavors. 

Recipe Notes

Recipe from It's My Side of Life


Aug
10

 

Crispy Green Bean Fries
Ingredients
  • 1 lb fresh green beans washed and trimmed
  • 2 tbsp all-purpose flour
  • 1 egg
  • 3/4 cup panko bread crumbs
  • 3 tbsp grated parmesan cheese
  • 1/2 tsp salt
  • Garlic powder red pepper flakes, optional
Instructions
  1. Preheat the oven to 425
  2. Wash the green beans and trim the ends off
  3. Toss the green beans in the flour to lightly coat them
  4. Mix the panko crumbs with the Parmesan, salt and any spices you want to use.
  5. Beat the egg in a shallow baking dish.
  6. Dip the green beans in the egg, then coat with the panko bread crumb mixture.
  7. Spray a baking sheet with non-stick spray, then line the green beans up in a single layer across the pan.
  8. Bake for 10-12 minutes or until the coating begins to brown.
  9. Serve immediately!
Recipe Notes

Recipe from I Heart Vegetables


Aug
10

Butternut Squash Apple Soup
Ingredients
  • 2 tablespoons olive oil
  • 2 medium yellow onions chopped (about 3 cups total)
  • 2 large butternut squash about 5 pounds total, peeled and diced into chunks
  • 1 lb applies peeled cored and roughly diced
  • 3-4 cups low sodium chicken stock divided
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • microgreens
Instructions
  1. Preheat your oven to 375 degrees. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally.
  2. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock.
  3. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 20 to 30 minutes depending upon how larger you cut your squash and apple pieces (smaller pieces will cook more quickly).
  4. Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete. Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot, topped with your favorite croutons and garnish with microgreens.
Recipe Notes

Recipe from Well Plated

Tip: This is a great soup to add other winter squashes like acorn or delicata squash to increase your batch. 


Aug
03

Grilled Peaches
Ingredients
  • 1/2 stick unsalted butter at room temperature
  • 1/2 teaspoon cinnamon sugar
  • 1 tablespoons granulated sugar
  • Pinch salt
  • 2-3 ripe peaches halved and pitted
  • oil
  • Mint leaves for garnish
Instructions
  1. n a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
  2. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Recipe Notes

Reserve any leftover butter for use on bread, french toast or other favorite application for cinnamon butter.

Recipe from Food Network


Aug
03

Charred Okra with Thyme
Ingredients
  • 1 pound okra about 30
  • Extra-virgin olive oil for brushing
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons hot paprika
  • 1 tablespoon flaky sea salt such as Maldon
Instructions
  1. Preheat grill to high.
  2. Skewer each okra from stem to tip and brush with oil.
  3. Combine thyme, paprika and salt in a small bowl.
  4. Grill okra over direct heat, turning a few times until charred in places and crisp-tender, about 4 minutes.
  5. Remove from grill and sprinkle with thyme mixture. Serve immediately.
Recipe Notes

If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.

Recipe from Martha Stewart


Welcome! We are a Private Membership Association. Feel free to browse our products. If you would like to join for only $1 per week ($52 per year), click here!
Dismiss