Recipe Box

yummy ways to use your box
Jun
01

Don’t try this with any other kind of lettuce. Romaine is hardier and will hold up to the grill. Also consider adding some other toppings: Bacon, chopped tomatoes and basil would go nicely.

Grilled Romaine
Ingredients
Salad
  • 1 whole head of romaine lettuce washed and halved
  • Salt
  • Black Pepper
  • Grated Parmesan cheese
Dressing
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 small clove garlic grated
  • 1 tablespoon of lemon juice
Instructions
  1. Heat your grill pan till it’s very hot, or you can do this over a charcoal barbecue. Place your lettuce, cut side down, on the pan and let it sear for 3 mins or till you get nice marks on it.
  2. Do the same for the other side. You might need to press them down with a pair of tongs.
  3. Whisk the oil, grated garlic and lemon juice together. Plate the lettuce. Drizzle the oil all over the lettuce.
  4. Sprinkle salt and black pepper and finish with grated Parmesan cheese. Or you can choose Parmesan shavings.
Recipe Notes

Don't try this with any other kind of lettuce. Romaine is hardier and will hold up to the grill. Also consider adding some other toppings: Bacon, chopped tomatoes and basil would go nicely.

Photo and recipe from: https://www.featsoffeasts.com/grilled-whole-head-of-romaine-lettuce/?doing_wp_cron=1527818068.4009599685668945312500


Jun
01

This recipe is versatile. You can add anything in it. Swiss chard, broccoli, any kind of greens. If you want to spice it up, throw in some sliced jalapeños. I love to use this recipe to use up any leftover veggies.

Eggroll in a Bowl
Ingredients
  • 1 small cabbage thinly sliced
  • 2 large carrots shredded
  • 1 onion diced
  • 2-3 cloves garlic minced
  • 2 T toasted sesame oil
  • 1-2 T coconut aminos, tamari sauce, or soy sauce
  • 1 inch fresh ginger minced
  • Salt if needed
  • 1/4 cup red bunching onions optional for garnish
  • 8-16 oz your favorite protein cooked
Instructions
  1. In a large saute pan, on medium heat, add the onion and toasted sesame oil. Cover and cook for a couple minutes until the onions soften.


  2. Add the remaining ingredients, cover and cook for about 7-10 minutes, making sure to stir at least once.


  3. Taste. If it needs salt, add now. 


  4. Serve with toasted sesame seeds and green onions as garnish.

Recipe Notes

This recipe is versatile. You can add anything in it. Swiss chard, broccoli, any kind of greens. If you want to spice it up, throw in some sliced jalapeños. 

Photo and recipe from: https://mywholefoodlife.com/2017/01/29/vegan-egg-roll-in-a-bowl/

 

 


May
24

Shepherd's PIe
Ingredients
  • 1 tablespoon butter or choice of oil
  • ½ large yellow onion diced (about 1 cup)
  • 4 large carrots diced
  • 2 cloves of garlic minced
  • 1 pound ground beef or ground lamb
  • 3 teaspoons kosher salt divided
  • 1 tablespoon flour
  • 1/3 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 lb potatoes peeled and cut into 2 inch chunks
  • ¼ cup unsalted butter cubed
  • ½ cup heavy cream or milk
  • ½ teaspoon black pepper
  • 1 lb English peas shelled
  • 1 tsp dried parsley
  • 1/4 cup grated Parmesan cheese
Instructions
  1. Bring a pot of water to a boil. Add the potatoes and boil them for 10-15 minutes or until fork tender.


  2. While the potatoes are boiling, melt the butter in a large skillet. Add the onions and carrots and cook them until they start to soften, approximately 8-10 minutes. Add the garlic and beef, using a spatula to break it up as it cooks. Add 1 teaspoon of salt.


  3. Sprinkle the flour over the top of the beef and stir. Add the beef stock and Worcestershire sauce. Let it simmer until the juices thicken.


  4. Drain the potatoes and return them to the pot. Mash the potatoes to break them up. Add the butter and heavy cream. Continue mashing until the potatoes are smooth and the cream and butter is incorporated. Season with the black pepper and 2 teaspoons of kosher salt.


  5. Add the peas and parsley to the beef and vegetables and stir to combine. Top the beef with the mashed potatoes and spread them into an even layer. Sprinkle the grated Parmesan over the top of the potatoes.


  6. Turn the oven to broil. Place the skillet on a sheet pan (in case anything bubbles over the edges of the skillet) and place it under the broiler. Keep and eye on it and once the potatoes start to take on some golden edges, remove it from the oven and serve.

Recipe Notes

Photo and recipe from: https://www.girlgonegourmet.com/shepherds-pie/


May
24

Ingredients
Sauce
  • 1/4 cup soy sauce or Bragg liquid aminos
  • 2 tbsp maple syrup or honey or sugar
  • 1 tbsp cornstarch or arrowroot powder
  • 5 garlic cloves grated
  • 1 inch ginger grated
  • 1 tsp salt
  • Ground black pepper to taste
Stir Fry
  • 1 lbs of favorite protein cut into 1 inch cubes, Optional
  • 1 lb zucchini cut into cubs
  • 8 oz snap snow peas
  • 3/4 cup cashews unsalted
  • 2 tbsp toasted sesame oil divided
  • 3 large green onions chopped
  • 1 bok choy chopped (separate green part from white part)
Instructions
  1. In a small bowl, whisk together Sauce ingredients and set aside.

  2. In a wok, toast cashews on medium heat until golden brown, stirring occasionally. Transfer to a small bowl and set aside.


  3. Return wok to high heat and add 1 tbsp sesame oil. Add protein (if desired) and cook until brown and crispy, for about 10 minutes, stirring occasionally. Move protein to a side of the wok and add remaining sesame oil, white part of bok choy, zucchini and snap peas to the centre of the wok. Cook vegetables for 5 minutes, stirring occasionally. Add in green part of boy choy and wilt for 1 minute.


  4. Add cashews, pour sauce and stir. Cook stir fry until vegetables are tender and sauce has thickened, about 3 – 5 minutes, stirring frequently.


  5. Garnish with green onion and serve hot over brown rice, quinoa or noodles of choice.

Recipe Notes

Photo and recipe adapted from: https://ifoodreal.com/beef-stir-fry/


May
24

 

Braised Roma Beans
Ingredients
  • 1 lb Roma beans washed and dried
  • 2 tablespoons olive oil
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • 3 large largcrushed cloves of garlice
Instructions
  1. Snip off ends of beans. Place in heavy-bottom pot (like a Dutch oven). Drizzle and fold with 2 tablespoons olive oil. Add a teaspoon of red chili flakes and 1/2 teaspoon salt, and toss the mixture together with clean hands. Drop the crushed cloves of garlic on top.
  2. Place pot on stove over very low heat and cover. Cook for about 45 minutes, stirring once in a while during the first half hour.
  3. Taste for salt; adjust as needed. Continue cooking for a total of 2 hours, checking every 30 minutes but not stirring (to avoid crushing beans). It will be hard to wait if you watch them; try to distract yourself with other tasks because the long cook is key here. Beans are done when they’re totally soft and wilty.

Welcome! We are a Private Membership Association. Feel free to browse our products. If you would like to join for only $1 per week ($52 per year), click here!
Dismiss