Recipe Box

yummy ways to use your box
Jun
15

Yellow Wax Beans with Bacon Vinegarette
Ingredients
  • 1 pounds yellow wax beans trimmed
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces thickly sliced bacon cut into bite size pieces
  • 2 tablespoons sherry vinegar
  • 1 to mato chopped,
  • 1 small onion very finely chopped
  • 2 garlic cloves minced
  • 1/3 cup chopped basil
  • Sea salt
  • Freshly ground pepper
Instructions
  1. Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
  2. In a large skillet, add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.
Recipe Notes

Photo and recipe from: https://www.foodandwine.com/recipes/warm-yellow-wax-beans-in-bacon-vinaigrette

 


Jun
15

Chinese Eggplant with Garlic Sauce
Ingredients
  • 1 lb Chinese (long) eggplant, chopped
  • 1 tsp sea salt
  • 1 tsp cornstarch, plus more to coat eggplant
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp ginger
  • 2.5 tbsp peanut oil (or other preferred oil)
  • 3 cloves garlic, chopped
Instructions
  1. Chop eggplant into bite-sized pieces.

  2. Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
  3. Combine soy sauce, sugar and the remaining 1 teaspoon cornstarch in a small bowl, mix well.
  4. Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
  5. Add 1 tablespoon oil to a nonstick skillet and heat over medium high heat until warm. Spread eggplant across the bottom of the skillet without overlapping. Grill the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
  6. Add the remaining 1/2 teaspoon oil and the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Turn to medium heat. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Turn to lowest heat and taste a piece of eggplant (be careful, it’s very hot). To adjust seasoning, turn to medium heat again, sprinkle eggplant with a pinch of salt and mix well (if you will serve this dish as a side, it should be salty enough. But for serving over steamed rice, add about 1/4 teaspoon salt).
Recipe Notes

Recipe and photo from: https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce?utm_content=bufferdb4db&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer


Jun
07

Candy Cane Beet Salad
Ingredients
  • 1 bunch Chioggia orange, yellow or red beets, peeled
  • Handful fresh basil leaves thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 - 3 tablespoons best olive oil
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup soft fresh goat cheese
  • 2 tablespoons toasted chopped pistachios
  • Salad greens
Instructions
  1. Shave the beets into ribbons with a vegetable peeler, mandoline slicer or spiral slicer. Toss gently on a plate or large bowl with the basil.
  2. Whisk together the lemon juice, oil, sugar and salt until dissolved and blended.
  3. Toss the beets with just enough of the dressing to coat lightly; add more dressing and seasoning to taste. Top with goat cheese and pistachios. Serve over arugula or baby greens.
Recipe Notes

 

Photo and recipe from: https://familystylefood.com/candy-cane-beet-salad-with-pistachios-goat-cheese/


Jun
07

Honey Mustard Kale Salad
Ingredients
Dressing
  • 2 tbsp dijon mustard
  • 1 1/2 tbsp honey
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • salt and black pepper to taste
Salad
  • 1 bunch of green kale
  • 1 avocado
  • 1/2 cup chopped almonds
  • 1/3 cup grated parmesan or feta
Instructions
For the dressing: Add all ingredients into a small bowl and whisk until combined.
For the salad: Remove the leaves from the stems of the kale. Rinse kale well under cold water and dry in a salad spinner or with two towels. Roughly chop the kale leaves into bite sized pieces and place into a large bowl.
  1. Dice the avocado and add to the kale. Top with chopped almonds and parmesan and toss in the dressing until well coated.
  2. Serve immediately.
Recipe Notes

Kale holds up well when pre-dressed, so leftovers in the fridge won't get soggy, they'll taste even better!

Photo and recipe from: http://www.tomatoboots.co/honey-mustard-kale-salad/


Jun
07

Cucumber & Chives
Ingredients
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt plus more as needed
  • Freshly ground black pepper
  • 2 pounds cucumbers about 4 medium
  • 2 tablespoons finely chopped fresh chives
Instructions
  1. Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
  2. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.
Recipe Notes

Photo and recipe from: https://www.thekitchn.com/recipe-tangy-cucumber-salad-243623?utm_source=pinterest&utm_medium=social&utm_campaign=managed&crlt.pid=camp.pcMQu3IyJkY1


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