Recipe Box

yummy ways to use your box


Pickled Watermelon Radish
  • 4 c. filtered water
  • 2 Tbsp. fine sea salt
  • 1 bunch watermelon radishes
  • 1 tsp. of whatever spices you want to use: Coriander seeds black peppercorns, celery seed, red chili flakes, fennel seed
  • Sterilized glass jars weight helpful to submerge radish
  1. Warm the water on the stove in a small pot. Pour in the salt and stir until dissolved. Cover and allow to cool.
  2. Wash the radishes and slice into 1/8 inch thick rounds. Add the slices to your clean jars with enough room for the weight and cover with brine. Add spices if using.
  3. Make sure the radish slices are completely submerged in the brine. This prevents them from spoiling. Gently place the weight on top to help release air bubbles. Cover and close jar loosely.
  4. Place a plate under the jar for spillage as it starts to ferment and allow to ferment on the counter for 2-7 days. Taste the radishes after 36 hours and if they are ready stick them in the fridge to prevent further fermentation. If they are not ready leave them on the counter and taste again in a day or two.
  5. Enjoy them as a snack, on top of salads, or as a side dish.
Recipe Notes

Recipe from Ashley Neese



Chicken Bacon Avocado Ranch Lettuce Wraps
  • 2 chicken breasts or thighs
  • 1 to mato diced
  • 1 avocado diced
  • 1/2 lb bacon
  • Ranch dressing
  • Boston Bibb romaine, or iceberg lettuce
  • 1/4 cup chopped cilantro
  • 1 lime
  • Salt and pepper for seasoning
  1. Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well).
  2. Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20.
  3. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in.
  4. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or cup to put the yumminess in.
  5. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the lime over the avocado, tomato, and chicken.
  6. Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch. Eat it like a taco and enjoy!
Recipe Notes

Recipe from The Search for Imperfection


Cheesy Bacon Stuffed Snack Peppers
  • 6 mini sweet peppers sliced in half seeds and membranes removed
  • 4 oz cream cheese
  • 2 Tablespoons green onions sliced
  • 4 slices bacon cooked and crumbled
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese + extra for topping
  • chopped cilantro for topping optional
  1. Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
  2. In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar with an electric mixer until smooth.
  3. Fill the sliced peppers with the filling, about a heaping tablespoon each.
  4. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
  5. Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!
Recipe Notes

Recipe from Belle of the Kitchen


Sautéed Cabbage
  • 2 Tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced or pressed
  • 1 medium head green cabbage sliced into 3/4" thick slices
  • 2 Tablespoons butter cut into 2 pieces
  • Salt and pepper to taste
  • Red pepper flakes optional
  1. Heat a 12" skillet with olive oil over medium heat. Add the chopped onion and cook until onion is softened, about 3-4 minutes. Add the garlic and stir, cooking an additional 30 seconds.
  2. Turn heat up to medium-high heat and add about 1/3 of the cabbage. Stir to mix onions and garlic with the cabbage. Now leave it alone and let the cabbage start to brown, but be careful not to let it burn. Using a spatula, turn the cabbage over and let other side brown slightly. Season lightly with a dash of salt.
  3. Add another 1/3 of the cabbage and 1 tablespoon butter. Flip cabbage again after a couple minutes.
  4. Finish with remaining cabbage and last tablespoon of butter. Once cabbage is browned to your liking, add more salt to taste and pepper, if desired. Remove from heat, season with red pepper flakes, if desired. Serve.
Recipe Notes

Recipe from Good Dinner Mom


I always love to incorporate veggies in dishes. French onion is so rich in flavor that you won’t notice the swiss chard but it’s a great way to add in a punch of nutrients. This recipe calls for red or white wine. You can do either or you can leave it out if you prefer. The secret to amazingFrench Onion Soup is carmelizing the onions. This takes a bit more time but totally worth the effort. This recipe is for 2 so double or triple it if you need or want more.

French Onion Soup with Swiss Chard
  • 1/4 cup unsalted butter
  • 1 lb onions sliced
  • 2 garlic cloves chopped
  • 2 bay leaves
  • 1/2 tbsp dried thyme
  • Kosher salt and freshly ground black pepper
  • 1/2 cup red wine or 1/2 cup of dry vermouth or dry white wine (depending on your preference) or you can leave this out.
  • 1.5 heaping tablespoons all-purpose flour
  • 1 quart beef broth
  • 1 baguette sliced
  • 1/4 pound grated Gruyere or Swiss Cheese
  • 1 bunch Swiss Chard stem removed and chopped thin.
  1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
  2. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves.
  3. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
  4. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Add swiss chard to wilt. Season, to taste, with salt and pepper.
  5. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  6. Ladle the soup in bowls and float several of the Gruyere croutons on top.
Recipe Notes

Recipe adapted from Food Network

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