Recipe Box

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Fajita Chicken Kebabs
Servings: 2 people
  • 1/2 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • Zest and juice of 1 lime plus additional for serving
  • 1/2 tablespoon chili powder
  • 3/4 teaspoon ground cumin
  • 1 clove garlic chopped
  • 1 jalapeño chopped (remove seeds and membrane if sensitive to spice)
  • 1/4 teaspoon kosher salt
  • 1 bell pepper
  • 1/2 of a red onion
  • Fresh cilantro for serving
  • Salsa, sour cream (or plain yogurt), and guacamole, optional for serving sour cream (or plain yogurt), and guacamole, optional for serving
  1. Cut the chicken into bite-sized pieces. Place in a zip-top bag.
  2. In a small bowl or measuring cup, whisk together the oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.

  3. When ready to cook, heat your grill to medium-high. Cut the bell pepper and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.

  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.
Recipe Notes

Recipe adapted from Well Plated



Roasted Chioggia Beets
Servings: 2 people
  • 6 beets more or less depending on size
  • 1 Tbsp. olive oil
  • 2 sprigs thyme leaves roughly pulled off and torn
  • salt
  • pepper
  1. Preheat oven to 400F. Slice and chop beets into equal sizes and place on a rimmed baking sheet. Toss with the olive oil, thyme and salt and pepper to taste. 

  2. Bake for 30 min until golden and cooked through. Serve immediately.

Recipe Notes

Recipe adapted from Noshing with the Nolands


Mushroom, Pecan, and Kale Stuffed Acorn Squash
Servings: 2 people
For the Acorn Squash:
  • 1 acorn squash halved & seeded
  • Coconut or Olive Oil
  • Salt
  • Pepper
For Stuffing:
  • 3/4 cup wild rice
  • 1/2 a vegetable bullion cube
  • 1/2 tbsp coconut or olive oil
  • 1 garlic clove minced
  • 1/2-1 cup mushrooms sliced
  • 1/2 bunch of kale chopped
  • 1/4 cup chopped pecans
  1. Preheat your oven to 425°
  2. Add 1 1/2 cups of water, your rice, and bullion cube to a medium pot & bring to a boil.

  3. Meanwhile, lather your acorn squash halves with oil and sprinkle salt & white pepper on top and place into heated oven for 45 minutes or until tender enough to be pierced with a fork
  4. Once your rice is boiling, cover and reduce to a simmer, continue to simmer for 45-50 minutes (unless otherwise instructed differently but your rice’s directions)
  5. In a large pan sauté your mushrooms and garlic in your oil for about 2-3 minutes
  6. Next add your kale and chopped pecans and continue to cook for another 3-5 minutes, ensuring that you’re not burning your garlic
  7. Once squash and rice are finished remove from heat and add rice to sautéed mixture and mix well. 

  8. Scoop into acorn halves. Serve. 

Recipe Notes

Recipe adapted from OM Livin


Taiwanese Beef Noodle Soup
Servings: 2 people
  • 1 pound of beef brisket or beef shank cut into bitesize cubes
  • 1 tablespoon olive oil
  • 3 green onions whole, white parts only
  • 1/4 inch piece of ginger sliced
  • 2 garlic cloves roughly chopped
  • 3/4 tablespoons bean paste
  • 3/4 teaspoon hot bean paste or chili garlic sauce (optional)
  • 1/3 cup plus 1 tablespoon soy sauce
  • 4 plus 3 cups water
  • 1 tablespoon beef broth
  • 1/2 tablespoon sugar
  • 1 tablespoon green onion chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • pepper
  • 1 pakchoi roughly chopped
  • 2 servings of uncooked egg noodles
  1. In two small bowls, prep your sauces before getting started. In the first bowl, add the bean paste, hot bean paste (or chili garlic sauce), and 1/3 cup of soy sauce. In the second bowl, add the chopped green onion, 1 tablespoon soy sauce, sesame oil, and a dash of pepper. Set aside.

  2. Heat 1 tablespoon of olive oil in a large stock pot over medium high heat. Add the white parts of the green onions, ginger, garlic, and the contents from the bowl with the bean paste and soy sauce. Stir fry until fragrant, 2-3 minutes. 

  3. Add the meat, 4 cups of water, broth, and sugar. Bring to a boil while skimming any foam that forms on the surface. Once the pot comes to a boil, cover and simmer over low heat for one hour until the meat is soft. Remove meat and set aside.

  4. Add up to 3 cups of more water to dilute the concentrated stock to taste. Bring to a boil then turn off heat.

  5. Bring a different pot of water to a boil and blanch the pakchoi. (Boil for 3-5 minutes then dunk into an ice bath to stop the cooking.) In the same pot of boiling water, cook the noodles according to the manufactures instructions.

  6. When the noodles are almost ready, divide the soup stock and the contents from the remaining bowl (green onion, soy sauce, and sesame oil) into two large soup bowls.

  7. Divide the strained noodles into the two bowls and top with the pakchoi and beef. Serve hot. 

Recipe Notes

Recipe adapted from Dang That's Delicious


Bell Pepper and Spinach Stuffed Chicken
Servings: 2 people
  • 2 boneless skinless chicken breasts
  • 4 ounces fresh mozzarella sliced into 4 slices
  • 2 bell peppers sliced
  • 1 handful of basil whole leaves
  • 1/2 tablespoon Italian seasoning
  • Salt and pepper for seasoning
  • 1 cup spinach
  1. Preheat oven to 400 degrees. Grease a 9x12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. 

  2. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the bell pepper, basil, spinach and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. 

  3. Bake chicken for 30-40 minutes (until chicken is no longer pink). Pull chicken out of oven and turn the oven to a high broil. Top chicken with remaining mozzarella slices. Broil until cheese is browned and bubbly, about 5 minutes.

Recipe Notes

Recipe adapted from Barbells and Bellinis

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