Recipe Box

yummy ways to use your box

Stir Fried Turnip Greens and Mushrooms
Servings: 2 people
  • 1/2 bunch turnip greens
  • 1/2 lb mushrooms sliced
  • 1/2 tsp finely grated fresh ginger
  • 1 garlic clove crushed
  • 1 Tbsp extra virgin coconut oil
  • 1/8 cup orange juice
  • 1/2 Tbsp coconut aminos or reduced-sodium tamari soy sauce
  • 1 tsp flour
  1. Wash turnip greens really well. Slice stems and combine with the mushrooms. Chop up the green into big bite sized pieces and put aside.
  2. Heat a large skillet on medium high heat. Once hot, add the coconut oil, garlic and ginger. Once fragrant (about 1-2 minutes), add the mushrooms and turnip green stems.

  3. Cook, stirring frequently, until they start to stick (if too much water is coming out of the mushrooms, increase the heat slightly). Add the orange juice and continue to cook until the stems are starting to soften.
  4. Add the rest of the turnip leaves. Cook, stirring frequently, until the leaves are fully wilted.

  5. Add the coconut aminos and sprinkle the flour over the top. Stir well. Let the flour thicken the juices left in the bottom of the wok for 3-4 minutes (still stirring frequently). Serve!

Recipe Notes

Recipe adapted from The Paleo Mom



Lamb with Green Beans and Bell Pepper
Servings: 2 people
  • 2 Tbsp Sliced Red Onion
  • 1/2 cup Green Beans
  • 1/2 cup bell pepper slices
  • 1 Tbsp Cilantro
  • 8 oz cut of lamb
  • 2 Tbsp Lime Juice
  • 1/4 Teaspoon Salt
  • 2 1/2 Tbsp olive oil divided
  • 1/4 teaspoon black pepper
  1. Preheat grill to high (450°F to 550°F). Stir together lime juice, salt, and 2 tablespoons olive oil in a small bowl. Add 2 tablespoons sliced red onion set aside and let stand for at least 10 minutes.
  2. Meanwhile, sprinkle lamb with black pepper and drizzle with remaining olive oil. Grill until internal temperature reaches 145° F, about 5 to 7 minutes per side for medium-rare. Let rest for 5 minutes, then slice if needed.

  3. Lightly saute green beans and bell pepper in 1 teaspoon of olive oil until warm, but still crunchy.

  4. Chop cilantro, and add green beans, red peppers, and cilantro to the red onion mixture; toss to combine. Serve slaw with lamb

Recipe Notes

Recipe adapted from Fresh Realm



Cilantro Lime Slaw
Servings: 2 people
  • Vinaigrette:
  • 2 Tbsp fresh lime juice
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • Slaw:
  • 1 1/2 cup thinly sliced cabbage
  • 2 carrots peeled and julienned
  • 2 green onions sliced thin
  • 1/4 cup coarsely chopped cilantro
  • kosher salt to taste
  1. Add the lime juice and honey into a large bowl and slowly pour in the olive oil while whisking.

  2. Next, add in the cabbage, carrots, green onions and cilantro. Toss to combine, taste and season with salt as desired.

  3. Serve immediately or see note.

Recipe Notes

If making this slaw in advance, keep the dressing separate. Refrigerate until ready to toss together and serve.

Recipe adapted from Simply Scratch


Apple Carrot Muffins
Servings: 12 muffins
  • 2 cups whole wheat flour or oat flour for gluten free
  • 1/2 cup maple syrup
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup coconut oil melted
  • 1 tablespoon vanilla extract
  • 1 large apple or 2 small grated
  • 2 cups grated carrot about 3 medium
  • 1/2 cup raisins regular or golden
  • 1/2 cup walnuts or pecans chopped (optional)
  1. Line a muffin tin with paper liners or grease with coconut oil and set aside. Preheat oven to 400 degrees (F).

  2. In large bowl add the flour, maple syrup, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, and nuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.

  3. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.
Recipe Notes

Recipe adapted from Baker by Nature



Wild Mushroom Pumpkin Pasta
Servings: 2 people
  • 1/4 cup your favorite store-bought or homemade alfredo sauce
  • 1 cup pumpkin puree fresh or canned
  • 1/4 cup vegetable stock
  • 4 oz mushrooms
  • 1 small shallot minced
  • ¼ teaspoon dried thyme
  • A pinch of salt and pepper
  • 5 oz pasta, any variety you like
  • Chopped fresh parsley for garnish
  • 1 clove garlic minced
  1. Blend the alfredo and pumpkin puree in a blender until smooth and creamy. Add vegetable stock if you prefer a thinner sauce.

  2. Cook the pasta according to the package directions.
  3. Heat the olive oil in a large non-stick pan over medium-high heat. Spread the mushrooms in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and quickly fry the shallots, 1 minced clove of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.

  4. Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley.
Recipe Notes

Recipe adapted from Cilantro and Citronella

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