Recipe Box

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Apple Crisp
Servings: 6
For the apples:
  • 5 apples (preferably firm ones)
  • 1 tablespoon pure maple syrup
  • 3 tablespoons water
  • 2 teaspoons cinnamon
For the crumble topping:
  • 1 cup old-fashioned oats
  • 1/2 cup almond flour
  • 1/2 cup chopped almonds, walnuts, or pecans
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup pure maple syrup
  1. Preheat oven to 350 degrees. Peel apples and dice into cubes of approximately equal size. In a large bowl, toss with maple syrup, water, and cinnamon. Pour apples into greased 9x9 inch baking dish.
  2. In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter, and maple syrup. Stir crumble topping together and pour into baking dish on top of apples.
  3. Bake at 350 degrees for 40 to 45 minutes until apples are soft, covering pan loosely with aluminum foil halfway through to prevent from over-browning.
  4. Serve hot with vanilla ice cream or whipped cream.
Recipe Notes

Recipe adapted from Healthy Liv


Left Over Turkey Stuffed Acorn Squash
Servings: 4
  • 2 acorn squash sliced in half, and seeded
  • 2 cups leftover turkey diced
  • 1 medium onion diced
  • 1 carrot diced
  • 3 stalks celery diced
  • 3 garlic cloves minced
  • 1 tablespoon rosemary minced
  • 2 eggs
  • 1 tablespoon olive oil plus more for drizzling
  • Salt to taste
  • Pepper to taste
  1. Put the squash pieces on a cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper.

  2. Bake at 400° for 20 minutes.
  3. Heat more olive oil in a big frying pan.
  4. Add onion, carrots, celery, salt, pepper, and rosemary. Sauté, stirring.

  5. Add garlic, then turkey, and sauté some more, stirring.
  6. Pour the vegetable mixture into a mixing bowl and stir in the eggs.
  7. Scoop the egg-vegetable mixture into the squash cups.
  8. Bake the stuffed cups at 400° for another 20 minutes.
Recipe Notes

Recipe adapted from Buzzfeed


Roasted Broccoli and Sweet Potatoes
Servings: 6
  • 2 large sweet potatoes peeled and diced
  • 2 large heads broccoli chopped
  • 2 to 3 Tbsp olive oil
For the seasoning mixture:
  • ¾ tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. dried oregano
  • ¼ tsp. dried thyme
  • ½ tsp. salt
  • ¼ tsp. black pepper
  1. Preheat oven to 425 degrees F and mix together seasonings.
  2. In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.
  3. Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!
Recipe Notes

Recipe adapted from Eat Yourself Skinny


Thanksgiving Slaw
Servings: 6
For the dressing:
  • 1/3 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 medium red onion finely chopped
For the salad:
  • 1 small head green cabbage
  • 3/4 cup sliced almonds
  • 3/4 cup dried cranberries
  • 3/4 cup fresh Italian parsley leaves coarsely chopped
  • salt
  • Freshly ground black pepper
  1. Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
  2. Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred.
  3. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.
Recipe Notes

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

Recipe adapted from The Kitchn


Cauliflower Stuffing
Servings: 6
  • 4 tbsp. butter
  • 1 onion chopped
  • 2 large carrots peeled and chopped
  • 2 celery stalks chopped or thinly sliced
  • 1 small head cauliflower chopped or pulsed in a food processor
  • 1 cup chopped mushrooms
  • salt
  • black pepper
  • 1/4 cup chopped fresh parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage
  • 1/2 cup vegetable or chicken broth
  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.
  4. Serve.
Recipe Notes

Recipe adapted from Delish

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