Recipe Box

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Dec
13

Tangerine Salad
Servings: 2 people
Ingredients
  • 3 Tbsp fresh tangerine juice
  • 1/2 small shallot finely chopped
  • 1/2 Tbsp vinegar
  • salt and pepper to taste
  • 3 Tbsp olive oil
  • 1 avocado sliced
  • 2 tangerines peeled, sliced into rounds
  • 2 cups lettuce, arugula, or spinach
  • 1/8 cup fresh mint leaves
  • 1/3 cup feta
Instructions
  1. Simmer tangerine juice in a small saucepan until syrupy and reduced, about 5–8 minutes. Let cool.

  2. Whisk shallot, vinegar, reduced tangerine juice, and salt and pepper. Whisk in olive oil. Set vinaigrette aside.

  3. Toss avocados, tangerines, lettuce, mint, and vinaigrette in a large bowl; top with feta.

Recipe Notes

Recipe adapted from Bon Appetit


Dec
13

Italian Stuffed Collard Greens
Servings: 2 people
Ingredients
  • 1/2 bunch of collard greens about 6 leaves
  • 1/2 jar marinara
  • 1 pot salted boiling water about 1 Tbsp salt
Filling:
  • 1/2 lb. Italian sausage chicken or pork, casings removed
  • 1/4 cup diced sweet onion
  • 1 clove minced garlic
  • 3/4 cup cooked brown rice
  • 3/4 cup shredded mozzarella cheese
  • 1/8 cup parmesan cheese
  • 1/8 cup fresh basil
Instructions
  1. Cook the collard greens in a pot of salted boiling water for 3 minutes or until just tender. Drain and rinse with cold water and arrange the leaves so that they are laying flat and won’t break.
  2. Cook the rice per package instructions. 

  3. Over medium heat, cook the sausage and onions in a skillet until the sausage is browned. Add the minced garlic and cook 1 more minute, then remove from the heat. Allow the rice and the meat to cool so that it doesn't melt the cheese when added.

  4. Add the cooked rice, mozzarella and fresh basil to the cool skillet with the sausage and onions and stir to evenly combine.
  5. Line a baking dish with the jar of marinara sauce.
  6. Place 1/3-1/2 cup (depending on the size of your leaves) of the sausage and rice mixture in each cooked collard green leaf, roll, and place in the baking dish until all of the rice mixture is used.

  7. Cover with foil, and cook in a 350ºF oven for 35-40 minutes. Allow 5 minutes to cool and then serve immediately.
Recipe Notes

Recipe adapted from Simple Seasonal


Dec
13

Garlic Herb Chicken and Zucchini
Servings: 2 people
Ingredients
  • 1 1/2 tablespoons butter
  • 2 garlic cloves minced
  • 1/8 cup fresh oregano chopped (or 1 tablespoon dried)
  • 1/2 teaspoon fresh rosemary chopped (or a pinch dried)
  • 1/2 teaspoon fresh thyme chopped (or a pinch dried)
  • 2 boneless skinless chicken thighs or breasts
  • salt and pepper to taste
  • 1 medium sized zucchini sliced
Instructions
  1. In a medium sized skillet over medium high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.
  2. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.
Recipe Notes

Recipe adapted from The Recipe Critic


Dec
07

Spicy Shrimp with Sautéed Kale and Mashed Cauliflower
Servings: 2 people
Ingredients
For the cauliflower mash:
  • 1/2 tablespoon olive oil
  • 1/2 head cauliflower cut into small florets
  • 1 clove garlic minced
  • 1/2 cup milk
  • 1 1/2 cups vegetable or chicken broth
  • 1/2 can white beans rinsed and drained
  • 1/4 cup cornmeal
  • 1/4 cup shredded cheese like sharp cheddar or havarti
  • 1/2 teaspoon salt
For the kale:
  • 1/2 tablespoon butter or olive oil
  • 1 1/2 cups kale chopped
  • 1 clove garlic minced
For the shrimp:
  • 1/2 tablespoon olive oil
  • 1/2 lb. shrimp enough for 2 people
  • a few good shakes of garlic salt, chili powder, cayenne, and/or black pepper chili powder, cayenne, and/or black pepper
Instructions
  1. For the cauliflower: Heat the olive oil in a large soup pot. Add the cauliflower and garlic. Saute for a minute or two, until the garlic is really fragrant. Add the milk and 2 cups broth. Simmer for 10 minutes or until soft. Add the while beans and mash roughly with the back of a large wooden spoon – I loved the rustic, chunky texture of this. Stir in the cornmeal and things will start to thicken a bit. Adjust the consistency by adding in the last cup of broth as needed. Stir in the salt and cheese and season to taste.
  2. For the kale: Heat the butter or oil in a skillet over medium low heat. Add the greens and garlic and saute until softened. Remove kale and wipe out pan.

  3. For the shrimp: In the same skillet, add the oil over medium heat. Pat the shrimp dry. Add to the pan and sprinkle with seasonings to taste. Cook for just a few minutes and then add a quick splash of water or broth to the pan (about 2 tablespoons) to pull the browned bits and spices into something of a saucy-coating for the shrimp. It’s delicious.
  4. Serve the shrimp and kale over a big pile of cauliflower mash! 

Recipe Notes

Recipe adapted from Pinch of Yum


Dec
07

Arugula Beet Salad
Servings: 2 people
Ingredients
Salad Ingredients:
  • 2 medium beets cooked*, peeled, diced into bite-sized pieces
  • 2 handfuls arugula
  • 4 Tbsp goat cheese about 1.5 ounces
  • 1/4 cup roughly chopped walnuts
Dressing ingredients:
  • 3 Tbsp olive oil
  • 1 1/2 Tbsp lemon juice
  • 1/4 teaspoon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.
  2. Assemble the salad according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.

  3. Drizzle the salad with vinaigrette. (You may have a little extra vinaigrette.)

Recipe Notes

* To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender

** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender

Recipe adapted from Simply Recipes


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