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Fiery Green Beans

Here's a way to kick green beans up a notch!

  • 1 lb fresh green beans trimmed
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 green onions chopped
  • 1 tsp chopped fresh cilantro
  • 1 tsp dried crushed red pepper flakes
  • salt and pepper
  1. Preheat oven to 375 degrees. Line rimmed baking sheet with foil. Arrange green beans in a single layer on the pan. Drizzle with olive oil. Bake 10 minutes. Turn oven to broil and broil for 4 to 6 minutes, until the beans are browned in spots.
  2. Stir together lemon juice, cilantro, green onions and red pepper flakes. Drizzle mixture over cooked green beans. Season beans with salt and pepper to taste. Serve hot or chilled.
Recipe Notes

Recipe and photo from:


Swiss Chard in Quinoa
  • 1 bunch swiss chard
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup cooked quinoa
  • 2 tbsp butter
  • 2 tsp lemon juice
  • 1/2 tsp sea salt to taste
  • 1/2 tsp black pepper
  • 1/4 tsp dried red pepper flakes optional
  1. Remove the leaves of the Swiss chard from the central stems and thinly slice the stems. Stack the leaves and slice into 2-inch wide pieces.
  2. Heat the olive oil in a large sauté pan and add the stems and cook for 5 - 7 minutes or until they soften and begin to crisp. Add the capers, olives, and garlic, and cook for another minute. Add the parsley and cook another minute before adding the chard leaves. Cook until partially wilted.
  3. Add the cooked quinoa, butter, lemon juice, red pepper flakes, salt and pepper. Toss and cook for 2 - 3 minutes. Top with a sprinkling of cheese if desired.
Recipe Notes

Photo and recipe from The Wimpy Vegetarian


Corn Fritters
  • 1/3 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt or more to taste
  • 1/2 teaspoon ground black pepper
  • Handful of celery leaves finely chopped
  • 1/3 cup milk
  • 2 cups grilled corn or if you don't want to grill yours you can use regular corn kernels
  • Frying oil of choice
  1. In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.
  2. Heat up a skillet over medium high heat and add some oil to the pan.

  3. Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.
  4. Serve immediately.
Recipe Notes

Photo and recipe from:


Scalloped Potatoes and Caramelized Fennel
  • 2 tablespoons unsalted butter room temperature, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb about 1½ lb., trimmed, quartered, cored, thinly sliced
  • sea salt and freshly ground black pepper
  • 1/4 cup dry white wine or dry vermouth or broth
  • 2 bay leaves
  • 1 pounds waxy potatoes such as Yukon Gold, peeled, sliced ⅛” thick
  • 1/2 cups heavy cream
  • 3/4 cups whole milk
  • 1 clove garlic halved
  • 1/2 cup shredded Comté or Gruyère cheese
  1. Preheat oven to 350°. Coat a 8x8” baking dish with 1 Tbsp. butter; set aside.

  2. Heat remaining 1 Tbsp. butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.

  3. Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1–2 Tbsp. water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside.

  4. Bring remaining bay leaf, potatoes, cream, milk, and garlic to a simmer in a large wide pot (watch carefully; do not let mixture boil over). Season with salt and pepper and cover with lid slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.

  5. Using a slotted spoon, transfer ⅓ of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with ⅓ cup Comté. Cover with half of fennel. Repeat process, ending with fennel. Cover with remaining ⅓ of potatoes and sprinkle with remaining ⅓ cup Comté. Pour cream mixture over. Cover gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer. Gratin can be made 1 day ahead. Let cool; cover and chill. Rewarm, covered, in a 350° oven for 20 minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer.

Recipe Notes

Photo and recipe from:


Dragon Tongue Beans in Ginger Vinaigrette
  • 1 lb Dragon Tongue Beans (or any other green beans)
  • 1 tsp sea salt more as needed
  • 1 tbsp toasted sesame seeds optional
  • 1 tbsp fresh ginger grated
  • 2 tbsp rice or apple cider vinegar
  • 2 tbsp toasted sesame oil (or other preferred oil)
  • 1-2 tsp honey or sugar
  • salt or soy sauce (to taste)
  1. Wash beans and cut off any unwanted ends. If you don't have sesame oil, you could use grape seed or olive instead.
  2. Prepare to steam the beans by adding a little water (about 1/4 cup to the bottom of a medium pot. Bring to a boil.
  3. Add beans to the pot and sprinkle with 1 tsp sea salt. Cover with lid and steam on medium-low for 4-5 minutes, or until just cooked. Don't over steam because you want some crispness in the texture!
  4. Drain cooked beans and immediately rinse with cold water or chill in an ice water bath until cooled down.
  5. Cut into thirds or fourths depending on size. Set aside while you make the dressing.
  6. For the dressing, cut off a thumb-sized chunk of ginger. Peel off skin and grate.
  7. Mix grated ginger with 2 Tbsp of oil, 2 Tbsp of vinegar and 1 tsp of honey/sugar. Mix well until honey/sugar dissolves. Add a bit of salt (or soy sauce) to taste. If it's too vinegar-y, add more honey.
  8. In a bowl, pour dressing over green beans and toss until evenly coated.
  9. Let rest in refrigerator for at least 30 minutes to let the flavor soak in (stir occasionally). You can also let marinade for a couple hours!
  10. Toasted sesame seeds are excellent with the ginger dressing, so sprinkle liberally over the salad. If you have raw sesame seeds, you can toast them easily by heating in a DRY pot or frying pan for a few minutes, until they start to smell good 🙂
Recipe Notes

Photo and recipe from:

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