Recipe Box

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Apple Pecan Rosemary Chicken Salad Lettuce Wraps
Servings: 2 people
  • Lettuce leaves for serving
For the Salad:
  • 2 small boneless skinless chicken breasts cooked, cooled and diced into small cubes
  • 3/4 cup chopped golden delicious gala or fuji apple (chop small)
  • 1/3 cup chopped pecans
  • 1/3 cup dried cranberries roughly chopped
For the Dressing:
  • 1/2 cup plain greek yogurt
  • 2 Tbsp mayonnaise
  • 1 Tbsp red wine vinegar or apple cider vinegar
  • 2 1/2 tsp finely chopped rosemary
  • 1 tsp dijon mustard
  • 1/2 tsp honey
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper to taste
  1. Add chicken, apples, pecans and cranberries to a large mixing bowl. 

  2. In a separate small mixing bowl mix together greek yogurt, mayonnaise, red wine vinegar, rosemary, mustard, honey and onion powder. Season with salt and pepper to taste.

  3. Pour over chicken mixture then toss to evenly coat. Serve in lettuce wrap style. 

Recipe Notes

Recipe adapted from Cooking Classy


Caramelized Herb Roasted Carrots
Servings: 2 people
  • 1/2 lb. petite carrots
  • 1 tbsp. olive oil
  • salt & pepper to taste about ¼ tsp.
  • 1/2 tsp. brown sugar
  • 1/2 tbsp. fresh celery leaves chopped
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with aluminum foil.
  3. Add carrots to baking sheet. Drizzle carrots with olive oil, salt & pepper. With your hands, mix until all the carrots are covered with olive oil. Line the carrots in a row, sprinkle with brown sugar, top with thyme and rosemary.
  4. Bake in oven for 25 - 30 minutes, until fork tender. Flip half way through cooking. Make sure the carrots are all the same in size for even cooking. If they are thick, it will take longer.

Recipe Notes

Recipe adapted from Peanut Butter and Peppers


Spinach Ricotta Stuffed Peppers
Servings: 2 people
  • 2 tablespoons oil divided
  • ¾ cup diced onion
  • 3 cloves garlic
  • 3 cups packed fresh baby spinach chopped
  • Salt & pepper to taste
  • 2 bell peppers cut in half, seeds removed
  • cups ricotta
  • 6 tablespoons Parmesan cheese grated
  • 10 ounce container grape or cherry tomatoes
For the Garnish:
  • Parmesan cheese grated
  • Fresh flat parsley or basil
  1. Preheat oven to 425.
  2. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
  3. Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
  4. Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
  5. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
  6. Serve over rice, orzo, or quinoa.
Recipe Notes

Recipe adapted from Lil Luna



Pumpkin Pie
Servings: 8
  • 1 pie pumpkin
For the pie crust:
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon unsalted butter
  • 3 tablespoons cold water
For the pie filling:
  • 1 3/4 cups mashed cooked pumpkin
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 3 eggs
  • 2/3 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
To make the pumpkin puree:
  1. Wash the pie pumpkin with plain water. Using a serrated knife, cut the pumpkin in half.
  2. Remove the seeds and dark orange stringy stuff. I found an ice cream scoop works best for this.
  3. Cut off the stem. Now you’re ready to cook the pumpkin. Put the pumpkin in a microwave safe dish with a couple inches water. I had to cut one of the halves again to make it all fit.

  4. Cover, and cook 10-15 minutes, or until the pumpkin is soft and can be easily removed from the rind.
  5. Using the ice cream scoop, remove the pumpkin from the rind. The last step is to puree the pumpkin. You can do this with a blender, hand mixer, or stick blender.

  6. if your cooked pumpkin looks watery, you can put it in a strainer over a bowl and the water will drain out.
To make pie crust:
  1. Preheat oven to 425 degrees F.
  2. Put butter in a medium size mixing bowl. Add flour and salt. Mix together with a fork until crumbly. Stir in water, one tablespoon at a time. Mixture will stick together.

  3. Form mixture into a ball with your hands, and place on a sheet of wax paper. Place another sheet on top, and then roll it out into a pie crust. Use another 9 inch pan to gauge the size needed.
  4. Take the top sheet of waxpaper off the crust, and then pick up the bottom sheet with crust still attached, and flip it over onto your pie dish. Remove wax paper carefully. Ease the sides of crust down into the pan, and then either crimp the top edge or use a fork to make an edge.
To make the filling:
  1. Remove pumpkin from strainer and measure 1 3/4 cups into a large mixing bowl. Save any leftovers in a container in the fridge. 

  2. Add salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. 

  3. Stir well with a large spoon or whisk. Pull middle rack out about halfway in your preheated oven. Place pie pan with crust in the center of the rack. Carefully pour filling into crust, and then push rack in slowly and close door. Bake at 425 degrees F for 15 minutes, and then reduce oven temperature to 350 degrees F and bake for 45 minutes, or until knife inserted in center of pie comes out clean.

  4. About halfway through the baking process, place a ring of aluminum foil over the crust. This well prevent the crust from over-browning. When pie is done, remove from oven and place on rack to cool down.
  5. It can be kept in the fridge for 5 days, or frozen for 6 months.
Recipe Notes

Recipe adapted from Window on the Prairie


Rosemary Roasted Carrots
Servings: 6
  • 1 bunch carrots peeled
  • 2 Tbsp butter
  • 1/8 cup real maple syrup
  • 2 Tbsp Rosemary
  • 1 teaspoon whole grain mustard
  • Salt and pepper to taste
  • Butter and rosemary and sea salt for top at the end.
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil or parchment paper and spray with cooking spray or drizzle with olive oil; set aside.
  3. Peel carrots, and slice into thirds. You want the carrots to all be about the same size. (Some of them I half down the middle longways to match the thinner ends.) Add carrots to a bowl; set aside.
  4. In a microwave-safe bowl or saucepan, combine butter and maple syrup. Heat until butter has melted and liquid is warm. Add the (fresh or dried) rosemary and mustard. Stir.
  5. Pour mixture over carrots.
  6. Mix together until the carrots are covered with the maple syrup mixture.
  7. Place carrots in a single layer on baking sheet and sprinkle with salt and pepper.
  8. Roast for 10 minutes then flip the carrots and cook for 5 to 10 minutes more (or until fork tender.)
  9. Note: Cooking time depends on how thick you cut your carrots and how soft you like them.
  10. Place carrots in a serving bowl and add 1 tbsp. of butter, a dash of salt and a sprinkle more of rosemary.
  11. Serve.
Recipe Notes

Recipe adapted from A Bird and a Bean

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