Recipe Box

yummy ways to use your box

A great way to enjoy summer produce longer is to preserve them! Spend a few minutes preparing these now to enjoy for weeks on end. If you or your family doesn’t like spice, leave out the jalapeno.

Dilly Carrots and Green Beans
  • 1 lb green beans ends removed
  • 1 bunch carrots washed and cut into spears
  • 1 large jalapeños de-seeded, cut in half, and then sliced into 1/8th inch slices, optional
  • 2 Tbsp sea salt
  • 1 Tbsp coriander seed
  • 1 Tbsp mustard seed
  • 1 Tbsp whole peppercorns
  • 2 cups water
  • 2 cups vinegar
  • 1 tbsp dried dill or medium bunch of fresh dill weed
  • 2 cloves garlic
  1. In a medium-sized pot combine water, vinegar, salt and spices. Over medium heat bring to just a boil. Remove from heat.
  2. Divide remaining ingredients between pint jars making sure you tightly pack each jar.
  3. Pour vinegar brine over veggies leaving approximately 1/2 inch headspace.
  4. Transfer to cold storage and let the flavors marinate for a couple days. Then enjoy as a snack, with meats, cheese and crackers.

  5. If you want to can them: Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 10 minutes. Remove jars from water bath and let set on a folded towel for 8-12hrs.

  6. Store jars in a cool, dry place for atleast 3 weeks before consuming. Shelf stable for up to 1yr.
Recipe Notes

Recipe from Putting Up With Erin



Okra and Mushroom Pasta
  • 1 14 oz. package brown rice fettuccine or other pasta of choice
  • 4 Tbsp. butter or ghee, divided
  • 4 oyster mushrooms trimmed and sliced
  • 2 Tbsp. Olive Chattanooga garlic-infused olive oil
  • 1 lb okra trimmed
  • Salt to taste
  • Chives parsley or celery leaves, optional
  1. Cook pasta according to package instructions. Once done, rinse, drain and set aside.
  2. Meanwhile, heat 1 Tbsp. butter or oil of choice in a large skillet over medium-high heat. Add okra cook, stirring frequently, until okra is tender. Add more butter if needed and add mushrooms and cook until tender.
  3. Add cooked pasta, remaining 2 Tbsp. butter and olive oil to cooked mushrooms. Return skillet to medium heat, stirring until butter is melted and everything is hot. Season with salt, to taste, and serve topped with optional garnish.
Recipe Notes

Recipe adapted from Fun Without FODMAPS


This is a great easy summer recipe. You can really use any veggies you like. Zucchini or yellow squash could also be added. It’s versatile because you can change the seasoning spices. Use garlic powder, basil, thyme, or rosemary, whatever strikes your fancy.

Roasted Summer Skillet
  • 1 lb purple potatoes, cut into quarters
  • 1 red or white onion, peeled quartered
  • 1 pint cherry tomatoes
  • 1 lb Japanese eggplant, large chunks
  • sea salt and black pepper
  • any preferred herbs
  • Olive oil
  1. Preheat oven to 425 degrees. Arrange veggies in a large silicone, ceramic, or glass baking dish so they do not overlap. Add onions eggplant, and herbs. Drizzle with olive oil, salt and pepper. 

  2. Bake for 25 minutes and add cherry tomatoes. Bake for 10 more minutes. Remove from oven if potatoes are cooked through. Insert a fork to see if the inside is tender. 


Fajita Spaghetti Squash Bowls
  • 1 spaghetti squash
  • 2 tablespoons olive oil divided
  • sea salt
  • pepper
  • 1 pound chicken breasts cut into strips
  • 2 bell pepper thinly sliced
  • 1 onion medium, thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 cup shredded cheddar cheese
  1. Cut spaghetti squash in half and rub inside of each half with 1 tablespoon olive oil and season with salt and pepper. Place on a grease baking sheet. Roast spaghetti squash at 400F 30-35 minutes or until fork tender. Remove from oven and use a fork to shred inside of each boat into spaghetti strands. Set aside.

  2. In a large skillet over medium-high heat, saute chicken, pepper, onion, and garlic in remaining 1 tablespoon oil until chicken is no longer pink and veggies are tender. Stir in cumin, chili powder, and salt and pepper to taste.

  3. Fill spaghetti squash boats with chicken mixture and top with cheese. Broil spaghetti squash boats under high heat 2 minutes or until cheese is melted and browned. Remove from oven and Enjoy!

Recipe Notes

Recipe from Yummly


Creamy Poblano Sauce
  • ½ small onion chopped
  • 1 garlic clove minced
  • Salt
  • 1/2 lb poblanos peppers
  • 1/2 cup cream or for creamier sauce use 1 block of cream cheese
  • 1 tablespoon butter
  1. Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
  2. Heat 1 tablespoon butter in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream or cream cheese.
  3. Puree in blender; add water if too thick. Season with salt and pepper.
  4. Serve over your favorite protein, veggies, enchiladas and more.

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