Recipe Box

yummy ways to use your box

Sausage and Apple Stuffed Acorn Squash
Servings: 2 people
  • 1 Acorn Squash halved
  • Olive Oil as needed
  • Salt & Pepper to taste
  • 1/3 lb Italian Sausage
  • 1/3 Small Onion finely chopped
  • 1 Celery Stalk finely chopped
  • 1 Apple diced
  • 1/4 tsp sage
  • 1/3 cup Bread Crumbs
  • 1/4 cup Parmasean Cheese divided + more for topping
  1. Preheat oven to 400 degrees.
  2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half.
  3. Spoon out seeds. Brush olive oil inside and on top of Acorn Squash. Sprinkle Salt and Pepper over Acorn Squash to taste.

  4. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
  5. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
  6. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
  7. Add apples and sauté for another 2 minutes or until softened. Stir in sage and bread crumbs.

  8. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
  9. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled.
  10. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
  11. Remove from oven and top with more parmesan cheese.

Recipe Notes

Recipe adapted from Cherished Bliss


Sweet Potato and Ground Bison Shepherd's Pie
Servings: 4 servings
The sweet potatoes:
  • 1/2 lb. sweet potatoes peeled & cut into ½-inch dice
  • 1/2 tbsp unsalted butter
  • 1/8 cup nonfat milk
  • pinch salt
  • pinch pepper
The filling:
  • 1 tsp olive oil
  • 1/2 medium yellow onion diced
  • 1/2 lb. ground bison
  • 1 tbsp tomato paste
  • 2 cloves garlic minced
  • 1/4 tsp ground pepper
  • 1/4 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp crushed rosemary
  • 1/2 cup chicken or beef broth
  • 1/2 cup frozen peas defrosted
  1. Preheat the oven to 375 degrees F. Lightly grease a baking dish.

The sweet potatoes:
  1. Place the sweet potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
  2. Drain and return the potatoes to the saucepan. Mash the potatoes with the butter, milk, salt and pepper until smooth.

The filling:
  1. Heat the olive oil in a large nonstick saucepan set over medium-high heat. Add the onions and cook until they are starting to brown, about 4 minutes.

  2. Add the ground bison. Cook, crumbling with a fork, until the meat is cooked through. Add the tomato paste, garlic, thyme, rosemary, salt and pepper, and cook for 1 minute.

  3. Stir in the broth, reduce heat slightly and simmer until most of the liquid is absorbed, about 12 minutes. Stir in the peas.
  4. Transfer the filling to the prepared baking dish.
  5. Dollop the sweet potatoes on top of the filling and, using a rubber spatula, spread the potatoes evenly on top, all the way to the sides. Be sure that the potatoes are sealed at the sides of the baking dish so that the filling doesn’t bubble through while cooking. 

  6. Place the baking dish on top of a baking sheet. Bake until the potatoes are just starting to brown, about 30 minutes. Let rest for 10 minutes. Serve.

Recipe Notes

To make vegan, use vegan butter or olive oil, and use lentils instead of bison. 

Recipe adapted from Cookin Canuck



Muscadine Sorbet
Servings: 4 servings
  • 1 quart muscadines
  • 1/8 cup honey or super fine sugar
  • The juice and zest of half a lemon
  1. Working in batches, puree the grapes with the sugar or honey in a food processor or blender until the sugar is dissolved (about three minutes). Over a bowl, pour the puree through a fine-mesh strainer or sieve. Press on the solids to extract all the juice. Add the lemon juice and zest to the bowl and stir to combine. Cover with plastic wrap or pour into an airtight container and let cool for several hours. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instruction

  2. Over a bowl, pour the puree through a fine-mesh strainer or sieve. Press on the solids to extract all the juice.

  3. Add the lemon juice and zest to the bowl and stir to combine. Cover with plastic wrap or pour into an airtight container and freeze for 2-4 hours before serving. 

Recipe Notes

Recipe adapted from WakeMed Voices


Italian Chicken Tomatoes and Mushrooms
Servings: 2 people
  • 2 chicken breasts
  • 1/2 tbsp dried oregano divided
  • 1/2 tsp salt divided
  • 1/2 tsp black pepper divided
  • 1 tbsp olive oil
  • 4 oz oyster mushrooms cleaned, trimmed, and sliced
  • 7 oz grape tomatoes or diced whole tomato
  • 1 tbsp chopped fresh garlic
  • 1/2 cup chicken or veggie broth
  • 1/2 tbsp freshly squeezed lemon juice
  • Handful baby spinach
  • 1 tsp flour
  1. Pat chicken breasts dry. Season on both sides with dried oregano, salt and black pepper. Set aside briefly.

  2. Heat olive oil in a large skillet with a lid. Brown the chicken on both sides (3 minutes or so). Transfer the chicken to a plate for now.

  3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining oregano, salt, and pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.

  4. Now add the chicken broth, cook briefly to reduce just a little; then add the lemon juice.

  5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
  6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like penne, or enjoy alone.

Recipe Notes

Recipe adapted from The Mediterranean Dish




Smokey Potato Corn Salad
Servings: 2 people
  • 1 white potato diced
  • 2 Tablespoons olive oil divided
  • 1 ear of corn
  • 2 Slices cooked bacon
  • 1/8 Cup chopped parsley
  • 1/2 Teaspoon ground cumin
  • 1 pinch of garlic powder
  • Salt and pepper to taste
  1. Add 1 tablespoon of oil to a skillet. Saute the diced potatoes on medium-high heat until fork tender and golden. 

  2. While the potatoes are cooking, use a sharp knife to cut the kernels off of the cob. Add the corn kernels and remaining oil to the pan and saute on until the corn begins to char.

  3. Stir in the ground cumin, garlic powder, salt and pepper and saute on medium high heat until everything is coated and seasoned. 

  4. Stir in the bacon and greens and serve hot.

Recipe Notes

Recipe adapted from Hungry Couple NYC

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!