Recipe Box

yummy ways to use your box

Stuffed Poblano Peppers
Servings: 2 people
  • 1 large poblano pepper
  • 1/4 cup black beans
  • 1/4 cup sweet corn
  • 1/4 cup diced yellow onion
  • 1/4 cup diced sweet potato
  • 1/2 cup chunky tomato salsa
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 cup shredded cheese
  • 1 Tablespoon chopped cilantro for garnish
  1. Preheat oven to 350 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch pan.
  2. Poke holes in the sweet potato and microwave on high for 4 minutes. Once done, allow to cool then cut into small cubes. This allows the sweet potato to cook a little bit before mixing with the other ingredients.
  3. Add black beans, corn, onion, sweet potato, tomato salsa, chili powder, cumin and oregano. Divide evenly into each poblano pepper half. Cover pan with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes. Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired.

  4. Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes. Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired.

  5. Serve with quinoa or rice. 

Recipe Notes

Recipe adapted from Ambitious Kitchen


Chinese Chicken Lettuce Wraps
Servings: 2 people
  • 2 chicken breasts
  • 1/8 cup soy sauce
  • 1/8 cup hoisin sauce (or barbecue sauce)
  • 1 Tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon brown sugar
  • 1/2 Tablespoon minced garlic
  • lettuce leaves for serving
  • Cucumber, sliced matchsticks for serving
  • Banana peppers, green onions, etc. for serving
  1. Slice the chicken breasts into thin strips. Set them aside.
  2. In a large bowl, whisk together the soy sauce, hoisin sauce, lime juice, sesame oil, brown sugar and minced garlic. Add the chicken to the marinade and stir until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate it for a minimum of 2 hours.
  3. When ready to serve, heat a large nonstick sauté pan over medium-low heat. Add the chicken, discarding the marinade, and cook, stirring, until the chicken is cooked throughout, about 8 minutes.
  4. To assemble, add the chicken to the bibb lettuce leaves then garnish with desired toppings.

Recipe Notes

Recipe adapted from Just a Taste


Lemon Drop Pepper Pico De Gallo
Servings: 2 people
  • 1 pint cherry tomatoes
  • 1 lemon drop pepper
  • 1/4 medium white onion
  • 1 Tbsp lime juice
  • 1/8 cup cilantro
  • salt to taste
  1. Quarter the cherry tomatoes and toss in a bowl.
  2. Seed the lemon drop pepper and dice. Toss in the bowl.

  3. Dice the onion. Toss in the bowl. (Seeing a pattern here?)
  4. Chop cilantro. You guessed it! Toss in the bowl.
  5. Add lime juice to said bowl, and salt to taste.
  6. Mix this up and allow to sit for an hour.
  7. Serve with your favorite tortilla chips and taste pure summer!

Recipe Notes

Recipe adapted from A Chick and Her Garden


Green Bean and Oyster Mushroom Stir Fry
Servings: 2 people
  • 2 cups green beans trimmed
  • 2 teaspoons cooking oil
  • 1/4 onion thinly sliced
  • 4 ounces fresh oyster mushrooms sliced
  • 1 clove garlic finely minced
  • 1/2 teaspoon finely grated fresh ginger
  1. Fill the wok or saute pan with about 1/2 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.

  2. Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Recipe Notes

Recipe adapted from Steamy Kitchen


Creole Chicken Okra
Servings: 2 people
  • 2 chicken breasts
  • 1-1 1/2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 bay leaf
  • 1/4 medium onion chopped
  • 1/2 teaspoon smoked paprika.
  • 1/2 tablespoon fresh thyme
  • 1/4 medium bell pepper chopped
  • 1/2 cup corn
  • 1/4 cup diced tomatoes
  • 1/2 cup fresh or frozen sliced okra
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup chicken broth or water
  • Minced fresh parsley
  • Salt to taste
  • Hot cooked rice or cornbread for serving
  1. Cut chicken into bite size pieces, and then season with creole spices or salt. Heat a saucepan with about 1 tablespoon of oil. Add chicken and sauté for about 5 minutes or more. Remove and set aside on a plate. Throw in onions, garlic, bay leaf, thyme and paprika, add extra oil as needed, then sauté for about 2 -3 minutes.

  2. Then add tomatoes, cayenne, corn, bell pepper, and chicken, and cook for about 5 minutes.

  3. Stir in okra, add broth, and salt and cook for about 5 minutes or more. Stirring occasional, depending on how you like the texture of your vegetables, the longer you cook the less crunchy the veggie will be. Adjust broth and seasonings to taste

  4. Serve with rice or cornbread

Recipe Notes

Recipe adapted from African Bites

Welcome! We are a Private Membership Association. Feel free to browse our products. If you would like to join for only $1 per week ($52 per year), click here!