Recipe Box

yummy ways to use your box

Roasted Green Beans and Almonds
Servings: 2 people
  • 6 oz raw green beans ends trimmed
  • 1/2 tablespoon olive oil
  • Sea salt and cracked black pepper to taste
  • 1 garlic clove minced
  • 2 tablespoons sliced almonds
  1. Preheat the oven to 425 degrees.
  2. Place the green beans in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the beans. Sprinkle with salt and pepper.
  3. Spread the green beans across a baking sheet in a single layer. Place the baking sheet in the oven for 15 minutes. Remove the beans from the oven and sprinkle the minced garlic and sliced almonds over top of the green beans. Stir to mix together and then spread to a single layer again. Place the baking sheet back in the oven and roast for an additional 5 minutes until green beans are cooked through and the garlic and almonds are lightly golden.
Recipe Notes

Recipe adapted from Emily Bites


Roasted Brussels Sprouts and Apples
Servings: 2 people
  • 1/2 lb brussels sprouts washed tops removed and cut in half
  • 1 tsp olive oil + sea salt to taste for roasting
  • 1 apple
  • 2-3 slices bacon
  • 1/2 Tbsp fresh rosemary finely chopped or 1/2 tsp dried
  • additional salt and pepper to taste
  1. For this recipe you will roast your brussels sprouts while cooking the bacon and apples in a skillet on the stovetop.
  2. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Make sure the brussels sprouts halves are uniform in size, if not, cut the larger pieces to ensure even cooking. Toss them with the 1 tsp olive oil + salt and spread out on a parchment lined baking sheet. Roast them in the preheated oven for about 20 minutes, until they're browning and fork tender.

  3. Core the apple and chop into small pieces, set aside.

  4. Heat a skillet over med-hi heat and cut your bacon into one inch pieces. Add the bacon to the skillet and cook, stirring until about 3/4 of the way done.

  5. At this point, add the apples and chopped rosemary and continue to cook and stir until the apples have softened and the bacon is fully cooked, adjusting the heat to avoid excessive browning if necessary. Remove from heat.

  6. Once brussels sprouts are done, add them to the skillet and toss to combine all the flavors. Sprinkle with more salt and pepper, if desire, and serve hot! This can be served as a side dish or with fried eggs for breakfast. Enjoy!
Recipe Notes

Recipe adapted from Paleo Running Momma


Hash Browns and Eggs with Microgreens
Servings: 2 people
  • 2 strips of bacon
  • 1 cup peeled and grated potatoes
  • 1/4 cup grated or finely chopped onion
  • 1 teaspoon minced garlic
  • 1/4 cup breadcrumbs
  • Olive oil for the pan if necessary
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 2 eggs
  • A handful of micro-greens for garnish
  1. Place a paper towel over a large plate and set aside.
  2. Add the bacon to a large sauté pan over medium heat. Cook until the bacon is golden brown and crispy, about 4 minutes per side. Remove the bacon -- but not the bacon grease -- from the pan, and set it aside to drain on the towel-lined plate.
  3. Grate the potato and onion. Then use your hands to squeeze as much liquid as possible out of the potatoes and onion. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes! Doing this will result in much crispier potatoes.

  4. Preheat the oven to 375 degrees F.
  5. Add the potatoes and onion, along with the garlic and bread crumbs to the pan with the bacon grease. Turn the heat to medium-high, and stirring from time to time, cook until everything is golden brown, about 10 minutes. (If at any point the pan becomes too dry and the potatoes are sticking to the bottom, add a bit of olive oil.)

  6. Add the salt and a few turns of pepper. Stir to blend.
  7. Place 2 (4 X 2-inch, round) ramekins on a baking sheet. 

  8. Crumble the bacon and line the bottom of each ramekin with it. If you don't have ramekins, bake it all together in a cast iron skillet or try a muffin tin. 

  9. Then divide the potatoes evenly amongst them, on top of the bacon. Gently press down on the potatoes with the back of a spoon, to flatten them a bit.
  10. Crack an egg over each one and bake in the preheated 375 degree F oven just until the eggs are cooked, about 15 minutes. (I like the yolks runny and the whites completely solidified, but cook to your taste.)
  11. Let them cool on the baking sheet for about 10 minutes, then add a few micro-greens to the top and serve!
Recipe Notes

Recipe adapted from Cooking on the Weekends



Homemade marshmallows are always a hit and we love that we can make it with everything we already stock at home rather than making a run to the store.  Give them a try and let us know what you think.


Homemade Marshmallows
Course: Dessert
  • 6 tsp Great Lakes grass fed beef gelatin
  • 1 cup ice cold water divided
  • 1.5 cups evaporated sugar
  • 1/4 teaspoon sea salt salt
  • 1 teaspoon vanilla extract
  • 1/4 cup arrowroot powder
  • 1/4 tsp cinnamon optional
  1. Place gelatin in your mixer along with 1/2 cup of the water.
  2. In a small saucepan combine the remaining 1/2 cup water, sugar, and salt.
  3. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high.
  5. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  6. Combine the arrowroot powder and cinnamon in a small bowl.
  7. Move mixture around in rectangle pan to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. (Pro-Tip: Line your pan with parchment paper and sprinkle the mixture the bottom.
  8. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining arrowroot mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  9. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the powdered sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Recipe Notes

This Alton Browns's recipe altered with a couple changes. Original recipe called for corn syrup. Did not feel that affected the recipe and eliminates an item that contains high fructose corn syrup and something I don't keep at home. Also called for powdered sugar mixed with arrowroot. My family felt it was too sweet so we leave it out. You don't have to use cinnamon but we love it.




Brussels Sprouts Salad
Servings: 2 people
  • 1 1/2 cups brussels sprouts
  • 1 cup lettuce shredded
  • 2 slices bacon
  • 1/4 cup slivered almonds
  • 1/4 cup coarsely grated Parmesan
  • salt and fresh-ground black pepper to taste
  • 1/4 cup dried cranberries
Dressing Ingredients:
  • 1 1/2 Tbsp olive oil
  • 1 Tbsp fresh-squeezed lemon juice
  • 1/2 Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1/2 Tbsp maple syrup or honey
  1. Trim brussels sprouts if needed and cut in half. Thinly slice brussels sprouts with a sharp knife or mandolin. Put the shredded brussels sprouts into a salad bowl along with the shredded lettuce. 

  2. Measure out the almonds, then toast the almonds in a dry pan over medium-high heat until they’re fragrant, about 2 minutes (but watch them carefully!)

  3. Slice bacon into pieces. Cook the bacon in a hot pan until it’s very crisp; then drain on paper towels and let cool. (I use a paper towel on top to press down on the bacon and absorb as much grease as possible.)

  4. Pour out the bacon grease. Add the olive oil, lemon juice, Dijon, red wine vinegar, and maple syrup to a small bowl and whisk until well-combined.

  5. Put the dressing mixture into the same pan you cooked the bacon in and heat until it’s bubbling. Pour over the brussels sprouts and stir to combine, then gently stir in the chopped bacon, toasted almonds, cranberries, and Parmesan. Season to taste with salt and fresh-ground black pepper.

Recipe Notes

Recipe adapted from Kalyn's Kitchen

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