Recipe Box

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Jan
11

Garlic Parmesan Kale Pasta
Servings: 2 people
Ingredients
  • 1/2 bunch kale
  • 1/4 lb angel hair pasta
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 clove garlic minced
  • 1/4 cup grated Parmesan
  • Pinch salt and pepper
  • Pinch red pepper flakes
Instructions
  1. Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain.
  2. Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.
  3. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.
  4. Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.
  5. Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.
Recipe Notes

Recipe adapted from Budget Bytes


Jan
11

Greek Quinoa Salad
Servings: 2 people
Ingredients
  • 1/2 cup uncooked quinoa rinsed in a fine-mesh colander
  • 1 cup water
  • 1 can 15 ounces chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1/2 medium cucumber seeded and chopped
  • 1/2 medium bell pepper chopped
  • 1/4 cup chopped red onion
  • 1/2 cup finely chopped flat-leaf parsley
  • 3 tablespoon olive oil
  • 3 tablespoon lemon juice
  • 1/2 tablespoon red wine vinegar
  • 1 clove garlic pressed or minced
  • 1/4 teaspoon fine sea salt
  • ground black pepper to taste
Instructions
  1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
  2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
  3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
  4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
  5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Recipe Notes

Recipe adapted from Cookie and Kate


Jan
11

 

Glazed Meatloaf with Green Beans and Mashed Sweet Potatoes
Servings: 2 people
Ingredients
  • 12 oz pastured grass-fed ground beef
  • 2 sweet potatoes
  • 8 oz green beans
  • 2 cloves garlic
  • a little bit of fresh parsley
  • 1/2 lb onion
  • 1/3 cup panko breadcrumbs
  • 1 tbsp balsamic vinegar
  • 2 tbsp ketchup
Instructions
  1. Preheat the oven to 450 degrees.

  2. Grate garlic and onions, chop parsley and mix it all with panko, 1 tsp salt, and ground beef in a large bowl. Form 2 meatloaves and place them on a prepared oiled sheet.

  3. Make the glaze: mix ketchup and vinegar and brush it on your meatloaves. Place into the oven to bake.

  4. After meatloaves have cooked for about 15 min, add trimmed green beans to the same sheet mixed with olive oil and a pinch of salt and pepper. Bake for additional 15 minutes.

  5. Peel and chop sweet potatoes , put them in a boiling water and cook for about 10 min until tender. Drain and mash them right in the pot. Add 1 tbsp of butter and salt and pepper if desired.

  6. Serve meatloaves on a bed of mashed sweet potatoes and green beans on the side.

Recipe Notes

Recipe adapted from Berry Maple


Jan
11

Kale and Pear Salad
Servings: 2 people
Ingredients
  • 2 handfuls kale stems removed and leaves chopped
  • 1 pear cored and cut into slices
  • 1//2 cup pecans chopped
  • 3 tablespoons olive oil
  • 1 small shallot finely chopped
  • 1 tablespoon dijon mustard
  • juice of one lemon
  • 1/8 teaspoon salt
  • 1/2-1 tablespoon honey or maple syrup
  • 1 clove garlic minced
  • coconut or olive oil for cooking
  • ground pepper to taste
Instructions
  1. In a small mixing bowl combine olive oil, shallot, lemon juice, garlic, mustard, honey or maple syrup and salt. Adjust salt and honey to taste.

  2. Use coconut or more olive oil to lightly coat a saute pan. Cook kale over medium low heat until bright green and slightly soft.

  3. Divide kale onto two plates, top with sliced pears and pecans. Dress to your preference. Sprinkle with fresh cracked pepper.

  4. Serve immediately!
Recipe Notes

Recipe adapted from A House in the Hills


Jan
08

Sautéed Cabbage and Potatoes with Bacon
Servings: 2 people
Ingredients
  • 10 ounces shredded green cabbage
  • 1 potato peeled and diced
  • 2 strips of bacon
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Cook bacon on a large pan over medium heat until crispy, about 10 minutes, flipping occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into pieces.

  2. Add potatoes, cabbage, salt, and pepper to the pan, stirring with the bacon drippings. Cover with a lid and cook until the potatoes and cabbage are tender, removing the lid to occasionally stir.
  3. Add minced garlic to the pan, stirring with the other ingredients until fragrant, about a minute.
  4. Remove pan from heat. Add crumbled bacon and serve.
Recipe Notes

Recipe adapted from Savory Tooth


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