Recipe Box

yummy ways to use your box
Oct
04

Sautéed Brown Butter Rainbow Carrots
Servings: 2 people
Ingredients
  • 2 Tbsp butter
  • 1 clove garlic minced
  • 2-3 rainbow carrots sliced
  • 1/8 cup red onion chopped
  • salt and pepper to taste
Instructions
  1. In a medium sized skillet add the butter. Cook over medium heat and whisk the butter to brown. It will become frothy and start to have a nutty aroma. Then it will turn brown.
  2. Add the garlic, sliced carrots and red onion. Sauté for about 5-7 minutes until they become soft and tender. Salt and Pepper to taste.
Recipe Notes

Recipe adapted from The Recipe Critic


Oct
04

Roasted Potatoes and Okra
Servings: 2 people
Ingredients
  • 1/2 lb red potatoes halved (quartered, if larger)
  • 1 small fresh rosemary sprig chopped plus 1/4 tsp chopped
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 lb okra heads removed
  • 1/2 cup corn frozen or fresh
  • 1/2 Tbsp fresh lemon juice
  • 1/2 shallot minced
Instructions
  1. Put oven rack in middle position and preheat oven to 450 F.
  2. Combine potatoes, rosemary sprig (chopped), 1 tablespoon olive oil, pinch of salt, and a pinch of pepper. Spread potato mixture in a large roasting pan and roast, stirring once halfway through, 20 minutes.

  3. Meanwhile, whisk together lemon juice, shallot, remaining rosemary, and remaining oil, pinch of salt, and pinch of pepper in a large bowl until combined. Set aside.

  4. Cook corn in 1 quart of salted boiling water for 3 minutes. Drain and set aside.

  5. Stir potatoes and add okra to pan, tossing to coat. Continue to roast until okra and potatoes are tender, about 20 minutes more.

  6. Remove veggies from oven, add corn and dressing, and toss to combine. Serve hot or warm.
Recipe Notes

Recipe adapted from Prevention RD


Oct
04

Hearty Garlic Mixed Greens
Servings: 2 people
Ingredients
  • 1 heaping cup mustard greens, collard greens, or both well washed, stems removed, and sliced into 3-inch strips
  • 1 Tbsp olive oil
  • 2 cloves garlic sliced paper-thin
  • 1/2 cup spinach
  • 1/4 to 1/2 teaspoon red pepper flakes
Instructions
  1. Bring a large pot of salted water to a boil. Drop hearty greens into water and boil for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.

  2. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
  3. Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.
Recipe Notes

Recipe adapted from Martha Stewart


Sep
27

Healthy Apple Crisp
Servings: 4 servings
Ingredients
  • 2 apples sliced thin
  • 1 tablespoon honey or maple syrup
  • ½ cup flour
  • ¼ cup old-fashioned oats
  • 2 tablespoons honey or maple syrup
  • ¼ teaspoon salt
  • 3 tablespoons coconut oil solid
Instructions
  1. Preheat the oven to 350°F. Lightly grease a small glass casserole dish or two ramekins.
  2. Add the flour, oats, 2 Tbsp honey or maple syrup, and salt to a bowl and whisk until combined. Add the coconut oil and use your fingers or a fork to work it in until coarse crumbs form and the mixture holds together when pressed.

  3. Combine sliced apples and 1 Tbsp honey or maple syrup in a bowl, tossing to coat completely. Place in the prepared dish or ramekins. Top with the crumble topping.

  4. Bake for 30 minutes or until the top is lightly golden brown and the apples have cooked down. Tent with foil to prevent the topping from oven browning if necessary. Serve immediately.
Recipe Notes

Recipe adapted from Bakerita


Sep
27

Sweet Potato and Turnip Skillet
Servings: 2 people
Ingredients
  • 1/2 lb sweet potato
  • 1/2 lb turnips
  • 1 Tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 Tbsp fresh thyme chopped
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 Tbsp butter or ghee
Instructions
  1. Preheat oven to 425.
  2. Thinly slice the sweet potatoes and turnips in to about 1/8-1/4 inch slices and place them in a bowl.
  3. Toss with olive oil and seasonings and place in a circular pattern in a 10inch cast iron skillet.
  4. Cover with foil and bake for 30 minutes.
  5. Remove foil and add the cubes of butter around the skillet. Cook for approximately five more minutes and then broil on high for 3-4 minutes or until top is slightly crispy.
  6. Let it cool for a few minutes and top with more fresh thyme if desired.
Recipe Notes

Recipe adapted from Jessi's Kitchen


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