Recipe Box

yummy ways to use your box

Cream of Celery and Spinach Soup
  • 1 onion finely chopped
  • 1 clove garlic chopped
  • 2 tablespoons butter
  • 5 cups chicken broth
  • 4 cups chopped celery
  • 1 potato peeled and diced
  • 1 bunch fresh spinach trimmed
  • Salt and pepper
  1. In a large saucepan, soften the onion and garlic in the butter.
  2. Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
  3. In a blender (or with immersion blender) purée the soup until smooth with the spinach. Season with salt and pepper. Strain, if desired.
Recipe Notes

Recipe from:


Oven Roasted Radish, Peas and Dill
  • 1 lb radishes trimmed of both ends and cut in half
  • 1 tbsp olive oil
  • sea salt and black pepper
  • 1 cup English peas cooked
  • 2 tbsp chopped fresh dill
  • 1/2 of a lemon cut into 4 wedges
  1. Preheat the oven to 450ºF.
  2. In a medium baking pan, drizzle radishes around with the olive oil, 1/4 teaspoon of salt and a dash of black pepper. Put the pan into the preheated oven for 10 minutes.
  3. Remove the pan from the oven. Add peas to the radishes. Rattle the pan again and then put it back into the oven for 2-3 minutes just to heat the peas through.
  4. Remove the pan from the oven, sprinkle everything with the dill and another 1/4 teaspoon of coarse salt. Snuggle in the lemon wedges and serve.
Recipe Notes

Photo and recipe adapted from:


Serve this on top of fish tacos, or as a side dish to your favorite protein, on top of burgers, or your favorite BBQ.

Cuban Slaw

Serve this on top of fish tacos, or as a side dish to your favorite protein, on top of burgers, or your favorite BBQ. 

  • 1 large head red cabbage shredded
  • 1-2 jalapeño peppers finely minced
  • 1 large carrot peeled and shredded
  • 1/4 cup finely minced cilantro
  • 1 tablespoon sea salt
  • 2 teaspoon oregano, chopped
  • 1/4 cup apple cider vinegar
  • 2 teaspoons maple syrup or sugar
  1. Toss together the cabbage, jalapeño, carrots and cilantro in a large bowl.
  2. Whisk together the salt, oregano, vinegar and maple syrup. Pour dressing over cabbage mixture, toss to coat.
  3. Chill for at least three hours before serving, preferably overnight.
Recipe Notes

Photo and recipe from:

This recipe is very forgiving. Don't have jalapeno. Use sriracha. 

Don't have cilantro, use green onion or oregano for a twist. 


Use this lovely fresh dressing over a bed of lettuce, tomato and cucumbers or any of your other favorite salad toppings.

Lemon Oregano Salad Dressing

  • 1 medium organic lemon washed well and dried
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 2 medium cloves garlic minced
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup extra virgin olive oil
  • 1 bunch fresh oregano leaves* packed
  1. Cut both ends off of lemon and discard. Thinly slice lemon, discarding seeds as you go. Stack a few slices on top of each other and chop fairly fine. You want the pieces pretty small, but keep some texture.
  2. Place chopped lemon and all other ingredients except oregano in a small jar with a tight fitting lid and shake, shake, shake!
  3. Chop oregano fairly fine and add to dressing before serving.

Recipe Notes

If not serving the dressing right away, wait to add the oregano till just before serving as it gets darker in color as it sits in the dressing. It still tastes great but isn’t quite as pretty.

Recipe and photo from:



Garlic Snow Peas
  • 8 oz snow peas trimmed
  • ½ tablespoon cooking oil
  • 2-3 garlic cloves minced
  • 1 teaspoon sesame oil
  • generous pinch of sea salt
  • toasted sesame seeds for garnishing optional
  1. Bring water to boil in a medium pot, add several drops of oil.
  2. Place the snow peas to cook for around 1 minute. Transfer out and drain.
  3. Heat up oil in wok over medium fire and then fry the minced garlic until aroma.
  4. Add snow peas in, followed with salt and sesame oil. Give a quick stir-fry to mix everything together. Transfer out immediately.
  5. Garnish with toasted sesame seeds and enjoy.
Recipe Notes

Add in another other veggies for a lovely stir fry. 

Photo and recipe adapted from:

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!