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Shrimp Tacos with Watermelon Pico
For the shrimp
  • 1 1/4 pounds medium shrimp peeled and deveined, tails removed
  • 3 tablespoons olive oil
  • 2 teaspoons smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chile powder
  • 1/4 teaspoon ground cayenne
  • 1 teaspoon kosher salt
For the watermelon pico de gallo
  • 3 cups seedless watermelon diced into small 1/2" cubes
  • 1 large red or white onion diced
  • 1 small bunch of cilantro chopped
  • 2 fresh limes juiced
  • 1/2 teaspoon red chile flakes OR 1 jalapeño pepper minced
  • Kosher salt and black pepper to taste
For the sauce
  • 1/3 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • You’ll also need
  • 12 small soft tortillas corn or wheat
  • Additional lime wedges for serving
  1. In a large bowl, combine the shrimp, olive oil, paprika, cumin, cayenne, and salt. Toss well to combine and set aside while you make the salsa.
  2. Make the salsa: In another bowl, toss together the diced watermelon, onions, cilantro, lime juice, and chile. Sprinkle with kosher salt and toss again. Cover and chill until serving.
  3. Whisk together the mayonnaise, lime juice, and cumin to make the sauce.
  4. Heat a bit of olive oil in a skillet over medium-high heat. Add the shrimp and sauté about 5-7 minutes, or until shrimp are fully cooked and slightly charred on the edges.
  5. Assemble tacos by spreading tortilla with a bit of the sauce, layering on the shrimp and spoonfuls of pico de gallo. Serve with lime wedges on the side.


Everyone knows what to do with watermelon, but don’t throw away the rinds just yet. Try this fun summer recipe with the rinds.


Watermelon Pickles
  • Rind from a watermelon
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2/3 cup sugar
  • 1 ounces candied or crystalized ginger chunks 1/4 cup
  • 2 teaspoons kosher salt
  • 1/2 teaspoon red pepper flake
  • 1/2 teaspoon allspice berries
  • 1/2 star anise pod
  1. Scoop out melon leaving about 1/4-1/2 inch of red flesh.
  2. Peel off outer green with vegetable peeler and then cut into 1-inch cubes.
  3. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium saucepan (2-quart). Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.
  4. Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another one and half hours.
  5. Refrigerate overnight and consume within a month. These pickles must be refrigerated.
Recipe Notes

Great as a side with grilled dishes or as salad tossed with crispy, crumbled bacon and served over greens. Recipe and photo from:


Garlic Roasted Red Potatoes
  • 1 lb red potatoes chopped into quarters
  • 3 Tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Italian seasoning
  • 1/4 cup grated parmesan
  1. Preheat oven to 375 degrees.
  2. In a large bowl, toss potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.
  3. Spread potatoes in a single layer on a foil lined 15x10-inch pan.
  4. Bake, uncovered, for 45 to 50 minutes.
Recipe Notes

Photo and recipe from:


Chickpea Kale Salad
  • 1 can chickpeas rinsed and drained
  • 1 bunch kale, destemmed and chopped
  • 2 tablespoons fresh parsley or celery leaves chopped
  • 2 tablespoons olive oil
  • 1 clove garlic chopped
  • 1 lemon juiced
  • salt and pepper to taste
  • pecorino romano or parmesan cheese grated to taste (optional)
  1. In a bowl, combine chickpeas, chopped kale, parsley, olive oil, garlic and lemon juice.

  2. Add salt, pepper and grated cheese to taste.
  3. Toss all ingredients together and mix well.
  4. Cover bowl and refrigerate.
  5. Top with more grated cheese for presentation.
Recipe Notes

Photo and recipe from:


Southwestern Chopped Salad with Cilantro Dressing
  • Large head of romaine
  • 15 oz. can black beans rinsed and drained
  • 1-2 large bell pepper
  • 1 to matoes chopped
  • 1 cup corn
  • 5 green onions
  • 1 cup loosely packed cilantro stems removed and roughly chopped
  • 1/2 avocado or 1/2 cup plain vegan yogurt
  • 2 Tbsp. fresh lime juice about 1/2 lime, more to taste
  • 1-2 garlic cloves
  • 1/4 cup olive oil for oil-free, sub a little water to thin
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt
  • Recommended: agave/honey cumin
  1. Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
  2. Finely chop romaine, bell pepper, tomatoes, and green onions.
  3. Place all ingredients in a large bowl and stir to combine.
  4. Toss with desired dressing.
  5. Feel free to add any other possible salad toppings in not listed.
Recipe Notes

Recipe and photo from:

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