Recipe Box

yummy ways to use your box

Fresh Green Bean Salad
Servings: 2 people
  • 1 cup fresh green beans trimmed and cut into 1½ inch pieces
  • 1/2 cup sliced and chopped yellow squash
  • 1/2 cup grape tomatoes
  • /2 cup chopped red onion
  • 1/4 cup crumbled feta cheese
  • 1/8 cup olive oil
  • 2 Tbsp. lemon juice
  • 1/2 tsp. dried parsley
  • 1/4 tsp. salt
  • 1/4 tsp. fresh cracked pepper
  1. Combine all salad ingredients in medium bowl.
  2. Combine dressing ingredients and shake well to mix.
  3. Pour dressing over salad and stir gently.
Recipe Notes

Recipe adapted from Lemon Tree Dwelling


Butternut Squash and Apple Soup
Servings: 2 people
  • 1 1/2 cups butternut squash peeled and cut into cubes
  • 2-3 cups vegetable stock depending on how thick you like it
  • 1/2 cup onion diced
  • 1/2 cup apple peeled and diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pinch nutmeg
  1. Add all ingredients to a large pot. Bring to a boil and simmer for 15 minutes, or until the squash is tender.

  2. Using an immersion blender, puree the soup. Or let the soup cool and put it into a normal blender.

  3. Taste for seasoning, and adjust if necessary. Serve immediately. refrigerate leftovers for up to 3 days. 

Recipe Notes

Recipe adapted from Kylee Cooks


Tomato Cucumber Salad
Servings: 4 side dishes
  • 1 tablespoon fresh basil chopped
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh oregano leaves chopped
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 tablespoons red wine vinegar
  • 1/8 cup extra virgin olive oil
  • 2 cucumbers sliced
  • 1/2 red onion thinly sliced
  • 1 lb heriloom tomatoes/cherry tomatoes quartered/cut in half
  • 1 can of cannellini beans rinsed and drained
  1. Place the sliced cucumbers in a large colander and sprinkle with ½ teaspoon salt. Toss to coat and leave to drain.
  2. Combine the basil, thyme, oregano, 1/4 teaspoon salt, pepper, red wine vinegar and olive oil. Whisk and set aside.

  3. Combine the tomatoes, onions and drained cucumbers. Pour the vinaigrette over the vegetables and set aside at room temperature for about 30 minutes. Add white beans and toss gently before serving.

Recipe Notes

Recipe adapted from Saving Dessert

Feel free to use dried versions of basil, thyme and oregano


Turmeric Roasted Rainbow Carrots and Chickpea Salad
Servings: 2 meals, or 4 side dishes
  • 2-3 large Rainbow carrots
  • 1 can drained chickpeas
  • 1/8 cup olive oil
  • 1/2 tsp balsamic vinegar
  • 1/2 tsp ground turmeric
  • 1/4 tsp paprika
  • 1/4 tsp garlic salt
  • 1/4 tsp pepper
  • Fresh parsley
  • 1/8 c tahini or almond butter
  • 1/4 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/2 tbsp maple syrup
  • dash of black Pepper
  • 2 tbsp warm almond or coconut milk
  • Optional mustard powder 1/4tsp or 1/4 tsp cumin
  1. Preheat oven to 425F. Rinse and slice carrots then drain chick peas. Place in large bowl together. Add the rest of your oil, spices, and balsamic vinegar.

  2. Toss all together. Lay flat on greased baking sheets. Roast at 425F for 25-30 minutes, turning half way. Remove and sprinkle with a bit of sea salt and crushed pepper.

To make the dressing:
  1. Blend all ingredients together in food processor or blender. Adjust sweetness or creaminess to your liking. You can thin it out with more vinegar or oil, or make more creamy thick texture by add more tahini/almond butter.

  2. Place carrots and chickpeas in large serving bowl. Add dressing on top (as much or as little as you desire). Toss all together and garnish with parsley.

Recipe Notes

Recipe adapted from Cotter Crunch



Roselle Hibiscus Tea
Hibiscus Tea:
  • 2 cups roselle buds
  • 4 cups water
  • optional: cinnamon stick or handful fresh mint leaves
Simple Syrup:
  • 1 cup water
  • 1 cup granulated sugar
  • optional flavor: cinnamon stick or handful fresh mint leaves torn
Hibiscus Tea:
  1. Place hibiscus and optional spices/herbs in a medium pot. Pour in 4 cups water. Cover with lid and simmer until water is a deep red. 

  2. Strain tea and discard roselle buds.

  3. Sweeten tea as desired with simple syrup. Start with 1/3 cup simple syrup for a lightly sweetened tea or up to 1 cup for a sweet tea. Store in the fridge until ready to serve. Serve over plenty of ice.
Simple Syrup:
  1. Place water and sugar in a sauce pot. Place over medium heat and bring to a boil until sugar has dissolved. Remove from heat and transfer to another container. Let cool to room temperature then store in the fridge.
  2. To make flavor simple syrup, add spices/herbs to water and sugar in sauce pot. Bring to boil until sugar has dissolved. Remove from heat and cover with lid. Let spices/herbs steep for 15-20 minutes. Taste, if you want flavor to be stronger let steep longer. Transfer to airtight container and store in the fridge.
Recipe Notes

Recipe courtesy of The Little Epicurean

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