Recipe Box

yummy ways to use your box
Jul
30

Use beef to make this hearty or for a vegan option, chickpeas would work nicely.

Mediterranean Okra Tomato Stew
Ingredients
  • I lb okra
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 1 small onion finely chopped
  • 4 oz tomato paste
  • 4 cups boil water
  • 2 vine-riped tomatoes chopped
  • 16 oz beef tips boiled or seared (I like to pan-fry mine with olive oil, salt and pepper) can leave out if vegan
  • 1/4 cup fresh cilantro chopped
Instructions
  1. In a heavy bottomed saute pan over medium-high heat, heat the the olive oil, then add the garlic, cilantro and onions and cook for about 1 minute until fragrant.
  2. Add the okra to the garlic cilantro mixture and stir well, coating the okra with the mixture. Pan-fry the okra for about 10 minutes, stirring occasionally until the okra is fully cooked.
  3. Add the tomato paste, fresh cut tomatoes and 4 cups of boiling water to the pan. Then add the beef tips, and mix around to incorporate everything together. Lower heat to low and simmer for 15 minutes until sauce thickens.
Recipe Notes

Recipe adapted from Feel Good Foodie

 


Jul
30

For a vegan version, use Crumbleberry Cashew smoked gouda cashew cheese as a substitute for cheese.

 

Tomato PIe
Ingredients
  • I lb tomatoes sliced
  • 10 fresh basil leaves chopped
  • 1/2 cup green onion or red onion, chopped
  • 1 9- inch pre-baked pie crust
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly shredded cheddar cheese
  • 3/4 cup mayonnaise or half mayo, half Greek yogurt
  • 2 Tablespoons freshly grated parmesan cheese
  • salt and freshly ground black pepper
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
  3. Start by pre-baking your pie shell for a few minutes.
  4. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
  5. Layer the tomato slices, basil, and onion in pre-baked pie shell.
  6. Season with salt and pepper.
  7. Combine the grated cheeses and mayonnaise or Greek yogurt together.
  8. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
  9. Bake for 30 minutes or until lightly browned.
Recipe Notes

Recipe from Tastes Better from Scratch


Jul
19

Swiss Chard and Onion Frittata
Ingredients
  • 1 bunch Swiss chard
  • 4 Tbs. oil of choice
  • 1 small yellow onion thinly sliced
  • Sea salt and freshly ground black pepper
  • 6 large eggs
  • 4 cloves garlic finely chopped
  • 1/4 cup 1 oz./30 g. freshly grated Parmesan cheese
  • 1-2 pinches cayenne pepper
Instructions
  1. Position a rack in the upper third of the oven and preheat to 350ºF.
  2. Separate the stems from the chard leaves by cutting along both sides of the center vein. Cut the chard stems crosswise into slices 1/4 inch (6 mm.) thick and coarsely chop the leaves. Set aside separately.
  3. In a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion and saute until tender, about 6 minutes. Add the chard stems, season with salt and saute until they start to soften, about 4 minutes. Add the chopped chard leaves and saute until all of the chard is tender, 3-4 minutes longer. Transfer to a plate. Set aside.
  4. In a large bowl, lightly beat the eggs with the garlic and Parmesan. Season with cayenne, salt and black pepper to taste.
  5. Drain the liquid from the plate holding the chard, squeeze the leaves gently to remove any excess liquid, and stir into the egg mixture. In an 8-inch ovenproof frying pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the egg mixture, reduce the heat to medium, and cook without stirring until the eggs are set around the edges, about 5 minutes. Transfer to the oven and bake until completely set, 7-9 minutes longer. Remove from the oven and let cool briefly.
  6. Cut the frittata into wedges and serve straight from the pan, or invert onto a large plate, if desired, cut into wedges, and serve. Serves 4-6.
Recipe Notes

Recipe from: https://blog.williams-sonoma.com/swiss-chard-onion-frittata/


Jul
19

Roasted Cabbage with Onion Dijon Sauce
Ingredients
  • 1/2 medium green cabbage about 1 1/2-lbs
  • 1 TB. garlic-infused olive oil or regular olive oil
  • salt & pepper
Sauce:
  • 3 TB. butter
  • 2 TB. minced fresh onion
  • 1 TB. Dijon mustard
  • 1/2 tsp. minced garlic
  • pinch 1/2 tsp. each salt and pepper
  • chopped chives or parsley for serving optional
Instructions
  1. Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
  2. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
  3. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
  4. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using).
  5. To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with chives or parsley, if desired.
Recipe Notes

Recipe from: https://anoregoncottage.com/roasted-cabbage-wedges-with-onion-dijon-sauce/2/


Jul
19

Roasted Okra
Ingredients
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 lb fresh okra
Instructions
  1. Preheat the oven to 425 degrees.
  2. On a rimmed baking sheet, place a sheet of parchment paper cut to fit the inside of the pan.
  3. Place dried okra in a bowl, add all the ingredients and toss gently with you hands.
  4. Spread the okra in a single layer and bake for 20-30 shaking the pan 2 or 3 times during the roasting process.
Recipe Notes

Recipe from: https://foodies4mmc.com/2013/05/07/roasted-okra-2/


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