Recipe Box

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One Pot Lentil Soup
Servings: 2 plus leftovers
  • 2 Tbsp water (or sub oil of choice)
  • 2 cloves garlic minced
  • 1/2 onion diced
  • 4 carrots thinly sliced
  • 4 celery stalks thinly sliced
  • 1/4 tsp each sea salt and black pepper divided, plus more to taste
  • 2 cups chopped potatoes
  • 3 cups vegetable broth
  • 2-3 sprigs fresh rosemary or thyme I used a bit of both
  • 1 cup uncooked green or brown lentils, thoroughly rinsed and drained
  • 2 cups chopped sturdy greens (such as kale or collard greens)
FOR SERVING optional
  • Fresh parsley
  • Rice or Cauliflower Rice
  • toasted bread
  1. Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
  2. Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it's cooking too quickly.)
  3. Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
  4. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
  5. Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it's become too thick, or herbs for earthy flavor.
  6. Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.
Recipe Notes

Recipe adapted from Minimalist Baker


Egg Roll Skillet
Servings: 2
  • 1/2 lbs. of ground beef, pork, chicken, or tofu crumbles
  • 1/2 small head of cabbage shredded
  • 1 medium carrot peeled and cut in half to make thin short strands
  • 1/2 medium onion chopped finely
  • 2 garlic cloves minced
  • 1 teaspoon of fresh grated ginger or 1/2 teaspoon dried
  • 1 1/2 tablespoons sesame or olive oil
  • 1-2 tablespoons soy sauce
  • green onions to garnish optional
  1. In a large skillet, cook the meat & onion until the meat is cooked thru and the onion is translucent.
  2. Add the shredded cabbage & carrots to the mixture – cook & stir for 5 minutes on medium high heat.
  3. Mix together the garlic, ginger, sesame oil, and soy sauce. Pour it over the cabbage mixture & stir to combine. Cook another 10 minutes on medium heat, stirring often.

  4. Serve immediately. Garnish with green onions if desired.
Recipe Notes

Recipe adapted from Mrs. Happy Homemaker


Mediterranean Pasta Salad
Servings: 2
For the veggies:
  • 1 small eggplant sliced and quartered
  • 1 small zucchini sliced and quartered
  • 1 bell pepper cut into chunks
  • 1 small red onion cut into chunks
  • 1 tablespoon avocado oil or olive oil
  • 1/2 teaspoon garlic powder
  • Freshly ground salt and pepper
  • ¼ cup pesto
For the pasta:
  • 2 ½ cups 8 oz cellentani pasta (or pasta of choice -- can use whole wheat or gluten free)
  • ½ cup goat cheese or feta crumbles divided
  1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with oil and a sprinkle garlic powder and salt and pepper, to taste. Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15 minutes more until veggies are tender.

  2. Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot. Fold in the pesto, roasted veggies and half of the goat cheese. Divide into bowls or meal prep containers, garnish with extra cheese and extra basil leaves, if desired. 

Recipe Notes

Substitute cashew cheese to make it vegan.

Substitute gluten free pasta for gluten free. 


Recipe adapted from Ambitious Kitchen



Sautéed Garlic Mushrooms
Servings: 2
  • 1 tablespoon olive oil
  • 6 oz mushrooms thinly sliced
  • 1 clove garlic chopped
  • salt and pepper
  • green onions finely chopped
  1. Heat olive oil in a large skillet on medium heat. Add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 5-7 minutes, occasionally stirring. Having the lid on will allow mushrooms generate some moisture and not get burned. Remove the lid after mushrooms have released their moisture and saute for another 5 or so minutes. Total cooking time from the beginning to end should be about 15 - 20 minutes.

  2. Season with salt and pepper, to taste. Sprinkle with chopped or green onions. Pair with your favorite protein. 

Recipe Notes

Recipe adapted from Julia's Album


Veggie Soy Sauce Noodles
Servings: 2
  • 1 tablespoon soy sauce
  • 2 teaspoons dark soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sriracha
  • 2 tablespoons vegetable oil divided
  • 2 handfulls egg noodles
  • 2 garlic cloves minced
  • 2 green onions sliced into matchsticks, white/light green and darker green parts separated
  • 1 medium carrot thinly sliced into matchsticks or ribbons
  • 3 ounces microgreens
  1. In a small bowl, whisk together soy sauce, dark soy sauce, sesame oil, sugar, and sriracha. Set aside.

  2. Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes or until tender. Drain and rinse under cool water.
  3. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add noodles and cook for 2-3 minutes, without stirring, until bottoms are slightly browned. Flip over as best you can and let cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb all the flavorful sauce.) Slide noodles onto a plate and set aside temporarily.
  4. Return skillet to medium-high heat with remaining 1 tablespoon oil. Add garlic along with white and light green parts of green onion and quickly sautée until fragrant, about 30 seconds. Return noodles to skillet along with soy sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until just softened.
  5. Remove from heat and divide among bowls; serve immediately paired with your favorite protein. 

Recipe Notes

Use coconut aminos to make it soy free. Recipe adapted from Love and Olive Oil

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