Recipe Box

yummy ways to use your box

Shaved Brussel Sprout Salad
  • 1 lb Brussel sprouts
  • 1/2 Red onion sliced thin
  • 1 Lemon
  • 1/4 cup Olive Chattanooga Olive oil
  • 1 tsp Dijon mustard
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 3 tablespoons Finely grated L'Amuse Signature Gouda from Bleu Fox Cheese shop Optional but recommended
  1. Using an adjustable-blade slicer or knife to thinly slice leaves of Brussels sprouts into a medium bowl.
  2. Add red onions and cheese (if using).
  3. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl.
  4. Add Dijon mustard and olive oil. Season with salt and pepper.

  5. Add to salad and toss to combine.
Recipe Notes

Recommend making this in 1-2 hours in advance to allow flavors to marinate. 
You can use any hard cheese but highly recommend the Gouda from Bleu Fox Cheese Shop, now available through Weekly Fig.



Mango Cucumber Salsa

  • 2 ripe mango diced
  • 1 small cucumber diced
  • 1/3 cup diced red onions
  • 1/4 cup chopped cilantro
  • Juice from 1 lime
  • Freshly ground black pepper
  • Pinch of sea salt
  • 2-3 tbsp Olive Chattanooga Jalapeno Balsamic Vinegar
  1. Stir together all of the ingredients in a medium bowl. Olive Chattanooga Jalapeno Balsamic Vinegar is a lovely addition to use when you want a little pizzazz without having to go through the trouble of deseeding a jalapeno.

    Chill if needed or enjoy immediately.

Recipe Notes

Recipe adapted from:


Blackberry Balsamic Brussels Sprouts
Servings: 2
  • 1 cup Brussels sprouts
  • 1/2 Tablespoon olive oil
  • 1/2 Tablespoon balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup blackberries sliced
  1. Preheat oven to 375 degrees F.
  2. Trim ends of brussels sprouts and slice in half.

  3. Toss with oil, vinegar, salt and pepper.
  4. Evenly spread on a baking sheet and roast for 10 minutes, until just golden and crisp on the edges.
  5. Remove from oven and stir in blackberries.
  6. Serve warm.
Recipe Notes

Recipe adapted from Neat and Nutritious


Chicken, Mushroom, and Asparagus Penne
Servings: 2
  • 4 ounces dry penne pasta
  • 2 chicken breasts pounded to even thickness
  • 1/8 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter divided
  • 1/4 cup sliced mushrooms
  • 1/2 pound asparagus spears ends trimmed
  • 2 teaspoons minced garlic
  • 1/4 cup shredded parmesan cheese
  1. Cook penne pasta according to package instructions.

  2. Stir together flour, salt, and pepper. Dredge chicken breasts in the flour mixture to coat both sides.
  3. Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook on both sides 4-5 minutes until chicken is cooked through and browned on the outside. Transfer chicken to a cutting board and slice into strips or 1-inch cubes.
  4. Chop asparagus into 2-inch pieces. Add remaining butter to skillet and melt over medium heat. Add garlic, mushrooms, and asparagus and stir over medium heat 4-6 minutes until mushrooms and asparagus are tender.
  5. Stir in penne noodles and chicken and stir til noodles are heated. Stir in parmesan cheese. Serve hot.
Recipe Notes

To make vegan, use vegan butter or olive oil, omit chicken and use lentil pasta for protein. 

Recipe adapted from le Creme de la Crumb


Swiss Chard, Potato, and Green Onion Frittata
Servings: 2
  • 1 potato cut into 1/2 inch cubes
  • olive oil
  • 1 tsp salt divided
  • 1 tsp pepper divided
  • 1/2 bunch swiss chard stems removed, and roughly chopped
  • 1 clove garlic minced
  • 6 eggs
  • 1/4 cup Greek yogurt
  • 2 tablespoons chopped green onion
  • 1/4 cup shredded cheese of choice
  1. Preheat the oven to 425 degrees F. Toss potatoes with olive oil, 1/4 tsp salt and 1/4 tsp pepper. Roast in a casserole dish or on a baking sheet for 15-20 minutes, or until tender and crispy. Let cool.*

  2. Add olive oil to saute pan over medium-high heat. Add swiss chard and 1/4 cup water and cover for 5 minutes. Remove cover, add garlic, and turn heat down to low and let cook for another 10 minutes, or until chard is wilted and water is evaporated. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Let cool.*

  3. In a medium mixing bowl, whisk eggs and Greek yogurt until combined. Add chives and mix together. Season with 1/2 tsp salt and 1/2 tsp pepper.
  4. Preheat oven to 350 degrees F. In a small cast iron pan, add roasted potatoes, swiss chard, and cheese. Pour egg mix over top. Heat on the stovetop over medium heat for 5 minutes.

  5. Transfer to oven and bake for 25-30 minutes, or until frittata is set.** Let cool for 5 minutes or so.
Recipe Notes

*To save time, use leftover vegetables or prepare the veggies ahead of time.

**To check if the frittata is set, pierce the middle of the frittata with a knife and if the eggs run, cook longer.

Recipe adapted from Kara Lydon

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