Recipe Box

yummy ways to use your box


Hummus Sweet Potatoes Rounds
  • 1 lb sweet potatoes sliced into 1/4-inch rounds
  • 2-3 tablespoons olive oil
  • Sea salt and pepper
  • Bread & Butter Hummus
  • 4 oz. Hidden Haven Farm goat cheese optional
  • Downtown Farms & Aquaponics Microgreens
  1. Preheat oven to 400 degrees F. Slice sweet potatoes into 1/4-inch slices.
  2. Place potato rounds on a baking sheet lined with parchment paper. Drizzle with Olive Chattanooga Olive Oil: Nocellara del Belice and sprinkle with salt and pepper.

  3. Roast for 15 minutes.

  4. Remove from oven and add a dollop of local Bread & Butter hummus on each round.

  5. Optional: Crumble on Hidden Haven Farms goat cheese on top of rounds

  6. Return rounds to the oven and bake for another 12-15 minutes until the rounds are lightly browned around the edges.
  7. Remove rounds and garnish with Downtown Farms & Aquaponics microgreens.

Recipe Notes

Serve while warm, but they are also good at room temperature. Recipe adapted from


Golden Roasted Cauliflower
  • 1 cauliflower, florets cut into bite sized pieces
  • 1/4 cup extra virgin olive oil or coconut oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 2 Tablespoon fresh mint, chopped
  1. Preheat the oven to 400F. Line 2 large baking sheets with parchment paper. 

  2. In a large mixing bowl, toss the florets with olive oil to coat.
  3. In a small bowl, mix the salt, herbs and spices (except the mint) and then toss the mixture with the cauliflower until it has been evenly distributed with the cauliflower.
  4. Turn the cauliflower out onto the prepared pans and spread in a single layer, spacing florets out. This will help with crisping, since if they are too close together, they will steam rather than roast.

  5. Bake for 35-45 minutes until crispy on the outside and tender on the inside. Sprinkle with mint and enjoy.

Recipe Notes

Store leftovers in an airtight container in the fridge for up to a week. Serve leftovers hot or cold.


Broccoli Cheese Stuffed Potatoes
  • 2 medium russet potatoes washed and dried
  • 1 teaspoon olive oil
  • 2 tablespoons salted butter softened or oil of choice
  • 1/2 cup yogurt or sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chives or green onions
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1.5 cooked broccoli chopped, divided
  • 2 cups cheddar cheese shredded, divided (or try Crumbleberry vegan Sun Dried Tomato or Five Pepper Jack cashew cheese)
  • 1/2 cup milk
  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.

  2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. OR place potatoes in Instant pot on rack with 1/2 cup water on Manual for 10 minutes. Allow to natural pressure release.

  3. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. 

  4. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.

  5. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add yogurt or sour cream, milk, salt, pepper, chives, garlic powder, paprika, broccoli and 3/4 cup of the cheese (or try Crumbleberry vegan Sun Dried Tomato or Five Pepper Jack cashew cheese). 

  6. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once! 

Recipe Notes

Feel free to add in your favorite protein. Use a different cheese or substitute cashew cheese for vegan products. Crumbleberry Cashew cheese makes it easy. Just take 2 tbsp of Cashew Cheese and mix it with 1/2 cup of hot water to substitute for milk and yogurt. Try Five Pepper Jack or Sun Dried Tomato. 


Brown Sugar Bacon Green Beans
  • 1 lb green beans trimmed
  • 6 pieces bacon cut into 1 inch pieces
  • 2 tbsp butter
  • 2 tbsp brown sugar or sucanat
  • Sea salt and Black Pepper
  1. Place the green beans in a pot and fill with about 1 inch of water. Bring water to a boil and then place the lid on the pot. Steam the beans over medium heat until cooked through, about 5-8 minutes.
  2. While beans are cooking, in a large skillet, fry the bacon over medium heat until done (but not quite crisp).
  3. Drain off grease and add butter and brown sugar. Cook, stirring occasionally, over medium heat until the brown sugar has dissolved.
  4. Drain the water from the beans, season with salt and pepper, and stir in the sugar and bacon mixture. Serve immediately.
Recipe Notes

If the brown sugar mixture starts to go hard, you can quickly reheat it before pouring it over your beans.

Recipe adapted from:



Tempeh Lettuce Cups with Pickled Carrots and Cucumber

Use your favorite protein or try Smiling Hara Tempeh through Weekly Fig.
Recipe from:

  • 1 Carrot, shredded
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil
  • 8 oz Smiling Hara Tempeh, Crumbled
  • 2 Cloves garlic, minced
  • Sea salt and black pepper
  • ½ CUP Roasted peanuts, chopped
  • 1 Cucumber, Shredded
  • 1 Green Onion, Shredded
  • 1 Small Lettuce, Leaves separated
  • 1/2 cup Cilantro, Chopped
  • 2 tbsp Sriracha Chili Sauce, Optional
  1. Place the carrot and vinegar in a medium bowl and toss to combine. Set aside to pickle for 10 minutes, stirring occasionally to coat the carrot.

  2. Heat the oil in a large frying pan over high heat, add Smiling Hara tempeh and cook, stirring, for 6 minutes or until lightly browned. 

  3. Add the garlic, sriracha, salt, pepper and half the peanut. Cook further for 2 minutes.

  4. Divide the carrot, Smiling Hara tempeh, cucumber and onion between the lettuce cups. Top with the coriander and remaining peanut to serve.  

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