Recipe Box

yummy ways to use your box

Citrus Salad with Honey Ginger Dressing
  • Lettuce rinsed and torn
  • 2 oranges peeled and sliced into thin circles
  • 3/4 cup (3 oz) toasted pecans roughly chopped
  • 4 ounces Hidden Haven Farm goat cheese crumbled (optional)
  • 1 shallot minced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp Olive Chattanooga Honey Ginger Balsamic Vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  1. Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, shallot, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.
Recipe Notes

Recipe adapted from:



Crockpot Cabbage, Ham and Potato

Start this before you leave the house and have dinner ready when you come home. 

  • 1 ham hock the more the merrier or other any other ham cut or cubed or Vegan Sub The Stallion Hot Italian Sausage
  • 1/2 head cabbage chopped
  • 1 lb potatoes
  • 2 carrot chopped
  • 1 celery stalk chopped
  • 1/2 cup broth
  • 1 tsp Salt
  • 1 tsp Pepper
  1. Cut cabbage head in half. Cut core and chop into 1 inch pieces.
  2. Clean potatoes (no need to peel). Cut in half.
  3. Place cabbage on bottom, then top with potatoes, carrots and celery.

  4. Add broth.
  5. Sprinkle Salt and Pepper over potatoes and cabbage.
  6. Toss in one left over ham, bone and all (or just the few pounds of ham) You do not have to cut it up.
  7. Turn crockpot on medium for 6-8 hours.
Recipe Notes

If you want to get dress it up, throw in 2-3 minced garlic cloves or try your favorite herbs. 1 tsp Thyme would be a lovely addition. 


Pepper Jack Rice
  • 2 tbsp oil
  • 1 red bell pepper chopped
  • 1 medium onion chopped
  • 3 stalks celery chopped
  • 10 oz broth
  • 1 can black beans
  • 1-1/2 cups rice cooked according to package directions (6 cups cooked)
  • 8- oz sour cream remove for vegan friendly recipe
  • 2 cups shredded Pepper Jack cheese or sub Crumbleberry Pepper Jack Cashew Cheese 3 tbsp mixed with 6 oz hot water
  • Sea salt and pepper
  1. Preheat oven to 375ºF. Lightly oil a 9x13x2-inch baking dish.
  2. Heat oil in large skillet over medium-high heat. Add bell pepper and onion. Cook until softened, about 8 minutes.
  3. Combine cooked rice, sour cream, broth, beans and cooked celery, pepper and onion, and half of Pepper Jack cheese.
  4. Spread rice mixture into prepared pan.
  5. Cover dish with foil and bake 30 minutes.
  6. Remove foil and sprinkle with remaining cup of Pepper Jack cheese.
  7. Bake uncovered for an additional 10 minutes.
Recipe Notes

Photo & Recipe adapted from:



Baked Italian Zucchini & Tomatoes
  • 1 lb zucchini quartered then sliced into pieces about 3/4-inch long
  • 1 lb tomatoes large chunks
  • 1 cup chopped onion
  • 1 teaspoon salt more or less, to taste
  • 1 teaspoon pepper more or less, to taste
  • 2 tsp Alchemy Spice Bella Garlique Italian seasoning
  • 3/4 cup Italian blend shredded cheese optional
  1. Preheat your oven to 350 degrees F. Spray a baking dish with cooking spray.

  2. Place all veggies in a large bowl and add  Alchemy Spice Bella Garlique Italian seasoning, cheese, salt & pepper and gently stir to combine.

  3. Transfer to baking dish and bake (uncovered) for 30-35 minutes or until desired tenderness of zucchini is met.



Salmon Cake Salad
  • 1 lb. Wild Alaskan ground salmon burger flaked and cooked
  • 1 pastured egg lightly beaten
  • 1 cup + 1 Tbs mayonnaise separated
  • 1/2 cup white bread crumbs or panko
  • 1/4 cup onion chopped
  • sea salt and black pepper
  • cayenne pepper to taste (optional)
  • 2 tsp. dijon mustard
  • 1 1/2 Tbs fresh lemon juice
  • 2 Tbs olive oil
  • 1 lettuce, leaves separated
  • Downtown Farm & Aquaponics Microgreens
  1. In a bowl, using a fork, stir together the Wild Alaskan salmon ground burger, pastured non-gmo egg, 1 Tbs. mayonnaise, bread crumbs, onions, 1/2 tsp. salt, 1/2 tsp. pepper and cayenne. Form the mixture into 8 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours to make them firm.

  2. Using an immersion blender, blend 1 cup mayonnaise, mustard, lemon juice, salt, pepper and cayenne until smooth. Cover the dressing and refrigerate until ready to serve.
  3. Line a baking sheet with paper towels. Heat skillet on medium high. When hot, add oil of choice. Fry the salmon cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the cakes to the prepared baking sheet to drain.
  4. Serve the cakes on a bed of lettuce with dressing. Garnish with Downtown Farm & Aquaponics microgreens.

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