Recipe Box

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Beet and Feta Salad
For Salad
  • 1 bunch beet root
  • 2 oz feta cheese
  • 2 tablespoon roughly chopped parsley
For Lemon Vinaigrette
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves - minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  1. For Lemon Vinaigrette

    Mix all ingredients together in a mason jar and shake vigorously. Set aside.

  2. Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.

  3. The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.

  4. Roughly chop the parsley.

  5. Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve.

Recipe Notes

Photo and recipe from:



Wilted Dandelion Greens with Bacon
  • 1 tablespoon olive oil
  • 3 slices applewood-smoked bacon cut crosswise into ½-inch strips
  • 3 cloves garlic coarsely chopped
  • 1 1 bunch dandelion greens, trimmed and torn into 3- to 4-inch strips
  • Salt and freshly ground black pepper
  • 4 teaspoons sherry vinegar
  • 1 1/2 to 2 tablespoons maple syrup
  1. In a large sauté pan, heat to medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.

  2. The last minute or so before the bacon is ready, stir in the garlic. Add the dandelion greens and remove from heat, stirring until the greens are wilted. 

  3. Season with salt and several grinds of pepper, and stir in the vinegar and maple syrup. Taste and adjust the seasonings and flavorings if desired.

Recipe Notes

Can substitute sherry vinegar with rice wine vinegar or red wine vinegar.

Photo and recipe from:


Pea and Carrot Salad with Miso Ginger Dressing
  • 5 ounces trimmed fresh snow peas
  • 1 cup thinly sliced radishes
  • 2 cups peeled shaved rainbow carrots
  • 1/4 teaspoon kosher salt
  • 1 cup chopped orange carrots
  • 3 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon plain 2% reduced-fat Greek yogurt
  • 1/2 chopped shallot
  • 1 1/2 teaspoons chopped fresh ginger
  • 1 1/2 teaspoons white miso
  • 2 tablespoons toasted walnuts optional
  1. Cook 5 oz. trimmed snow peas in a medium saucepan of boiling water, stirring often, until bright green, about 1 minute. Using a slotted spoon, transfer peas to a large bowl of ice water. Let peas stand 5 minutes; drain.

  2. Place 1 cup thinly sliced radishes and 2 cups peeled, shaved rainbow carrots in a medium bowl. Sprinkle with 1/4 tsp. kosher salt; let stand while you make the dressing.
  3. Combine 1 cup chopped orange carrots; 3 Tbsp. water; 2 Tbsp. rice wine vinegar; 2 Tbsp. vegetable oil; 1 Tbsp. plain 2% reduced-fat Greek yogurt; 1/2 chopped shallot; 1 1/2 tsp. chopped fresh ginger; and 1 1/2 tsp. white miso in a small food processor or blender. Process until smooth.
  4. In a serving bowl, drizzle peas and carrot mixture with dressing; sprinkle with 2 Tbsp. toasted walnuts.
Recipe Notes

You can substitute miso with tahini or even soy sauce.

Photo and recipe from


Herbed Summer Squash
  • 2 lbs. zucchini and/or yellow squash approx 2 of each, halved lengthwise + sliced ½-inch thick
  • cup chopped fresh dill
  • ½ cup chopped fresh parsley
  • 6 cloves garlic pressed
  • 1 tsp. sea salt
  • ¼ cup white distilled vinegar
  • ¼ cup water room temperature
  • ¼ cup extra-virgin olive oil
  1. In a large bowl, toss all ingredients together until combined. Cover and chill for 2 hours. Serve cold.

Recipe Notes

Photo and recipe from:


Strawberry Spinach Quinoa Salad
  • 2/3 cup uncooked quinoa
  • 1 bunch spinach
  • 2 cups sliced strawberries
  • 1/2 cup feta cheese crumbled
  • 1/4 cup red onion diced
  • 2 large chicken breasts
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • salt & pepper
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon dijon mustard
  • fresh ground pepper
  1. Cook quinoa according to package directions. Set aside to cool.
  2. While quinoa is cooking, pre-heat the oven to 425°F. In a small baking dish, combine the olive oil and balsamic vinegar. Place the chicken breasts in the dish, turning to coat in olive oil/balsamic. Season with salt and pepper.
  3. Place chicken in the oven and cook for 10 minutes. Flip and cook for 10-15 more minutes. Remove from oven and allow to rest for 5 minutes before slicing.
  4. Assemble jar salads by dividing ingredients between four 1-pint jars in the following order: vinaigrette, chicken, quinoa, berries, feta, red onion and spinach.
Recipe Notes

Storage: Seal and store in the fridge for up to 4 days. To serve:Shake out jar contents into a large bowl. Mix to combine all ingredients with the vinaigrette and enjoy! I recommend soaking your berries in 1 part vinegar and 3 parts water to keep your berries fresh for longer. Rinse and allow to dry on a towel before packing into the jars.

Photo and Recipe from:

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