Recipe Box

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Greek Chicken Lettuce Wraps
Servings: 2
For the Chicken:
  • 2 cloves garlic minced
  • 1/2 lemon juiced
  • 1 teaspoon red wine vinegar or balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon dried oregano
  • 2 chicken breasts cut into cubes
For Tzatziki Sauce:
  • 16 oz plain yogurt
  • 1/2 cucumber peeled and chopped
  • 3/4 teaspoon dried dill
  • 1 clove garlic minced
  • 1 teaspoon lemon juice
  • 1/2 tablespoon extra-virgin olive oil
  • salt and pepper to taste
For Lettuce Wraps:
  • 1/2 teaspoon olive oil
  • 1 red onion thinly sliced
  • 1 red pepper diced
  • 1/2 cucumber diced
  • 1/2 head of lettuce washed with leaves removed
  1. Whisk together 2 cloves garlic, juice of 1/2 a lemon, red wine vinegar, olive oil and oregano. Pour the marinade into a ziplock bag along with the chicken. Refrigerate for at least 1 hour.

  2. Mix or blend together Greek yogurt, cucumber, dill, 1 clove of garlic, 1 teaspoon lemon juice, olive oil, salt and pepper to make the sauce. Set aside.

  3. Heat 1/2 teaspoon olive oil over medium-high heat. Cook the chicken until no longer pink.

  4. Top each lettuce cup with chicken, onion, red pepper, and sauce. Enjoy!
Recipe Notes

Recipe adapted from Smile Sandwich


Orange Rosemary Salmon
Servings: 2
  • 1 tsp olive oil
  • 2 skinless salmon fillets, rested at room temperature 10 minutes
  • Salt and freshly ground black pepper
  • 1 clove garlic minced
  • 1 1/4 tsp minced fresh rosemary or 1/2 tsp dried
  • 1 Tbsp chicken broth divided
  • 3/4 tsp orange zest
  • 1/3 cup fresh orange juice
  • 1/2 Tbsp fresh lemon juice
  • 3/4 Tbsp honey
  • 1 1/4 tsp cornstarch
  1. Heat a large non-stick saute pan over medium-high heat. Season both sides of salmon with salt and pepper. Heat olive oil then add salmon and cook until browned on both sides and cooked through, about 3 minutes per side. Transfer to a plate, leaving oil in pan.
  2. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly. Return salmon to pan, spoon sauce over salmon.
Recipe Notes

Recipe adapted from Cooking Classy


Sweet Potato and Egg Hash
Servings: 2
  • 1 pound sweet potatoes
  • 1/4 yellow onion
  • 1 large garlic clove
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 large eggs
Skillet Toppings
  • Microgreens
  • Toasted Pepitas
  • Red pepper flakes
  1. Peel and cut sweet potatoes into ¼” cubes. Slice the onion and mince the garlic, set aside. Heat an 8” or 10” skillet over medium-low. Add the olive oil followed by the onions and garlic. Sauté until translucent and fragrant, 4 to 5 minutes.
  2. Stir in the sweet potatoes and cook until browning and tender, 12 to 15 minutes. If need be, drizzle 2 tablespoons of water into the pan and cover, helping steam the sweet potatoes slightly.
  3. Stir in the spices and salt, cook for a minute more. Make two wells in the sweet potatoes. Crack the eggs into the wells, cover, reduce the heat to low, and let cook until the egg whites are set and the egg yolks have reached your desired consistency; 10 to 12 minutes for over-easy.
  4. Serve the egg skillet with a sprinkle of microgreens, toasted pepitas, and red pepper flakes.
Recipe Notes

Recipe adapted from Naturally Ella


Greek Kale Salad
Servings: 2
For the salad:
  • 2 cups kale chopped
  • 1 cup tomatoes diced
  • 1/2 cucumber seeded and diced
  • 1/4 red onion thinly sliced
  • 1/4 cup crumbled feta cheese
For the dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 garlic clove minced
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  1. To make the dressing: In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.

  2. To make the salad: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving.

  3. Prepared and dressed salad can be stored in the fridge for up to 48 hours.
Recipe Notes

Recipe adapted from Gimme Delicious



Simple Spinach Salad
Servings: 2
  • 2 handfuls fresh spinach
  • grated parmesan
  • chopped or slivered almonds toasted if you like
  • crumbled bacon OR fresh thinly-sliced mushrooms to top it off
for the vinaigrette:
  • juice of one lemon about 1/3 cup
  • small clove of garlic minced (about 1/2 teaspoon)
  • 1/4 cup olive oil
  • salt and pepper to taste
to make the vinaigrette:
  1. combine lemon and garlic. slowly whisk in oil until the mixture starts to thicken and get cloudy. season with salt and pepper. (be careful if you are using bacon as it is pretty salty already.)
  2. toss salad and serve.
Recipe Notes

Recipe adapted from On Hand Modern

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