Recipe Box

yummy ways to use your box

Chicken Avocado Pear Salad
Servings: 2 people
  • 2 chicken breast
  • 1/2 tablespoon chopped rosemary
  • 2 cups chopped greens of your choice
  • 1 avocado pitted and sliced
  • 2 pears sliced
  • 1 green onion cleaned and thinly sliced
  • ¼ cup walnuts
  • 1 tbsp dijon mustard
  • 1/2 tbsp honey
  • 1 tbsp olive oil
  • 1 pinch salt and pepper
  1. Heat olive oil or butter in a skillet. When melted, add the chicken to the skillet and cook about 3 minutes on each side until browned. Sprinkle the chopped rosemary onto the chicken, cover the skillet and let the chicken cook until cooked throughout.

  2. Whisk all salad dressing ingredients together in the bottom of a large bowl until combined. Add the greens and toss.

  3. Assemble the remainder of the salad with the sliced avocado, pears, green onions, and walnuts.

  4. Slice the chicken when it's done and add to the salad. Serve.

Recipe Notes

Recipe adapted from Add a Pinch


Chicken Salad in Roasted Acorn Squash
Servings: 2 people
  • 1 acorn squash halved and seeds removed
  • olive oil as needed
  • salt and freshly ground black pepper to taste
  • 1/2 cup shredded chicken
  • 2 cups lettuce or spinach
  • 1/4 cup pomegranate arils
  • balsamic vinegar to taste
  1. Preheat the oven to 425˚F. Drizzle the squash with olive oil and season with salt and pepper. Place cut side down on a parchment paper lined baking tray. Roast for about 30-35 minutes, or until tender.
  2. Let squash cool slighly, then divide the lettuce and chicken among the 4 halves. Add pomegrante arils, season with salt and pepper and drizzle with balsamic to taste.

Recipe Notes

Recipe adapted from The Feed Feed


Heirloom Tomato Onion Salad
Servings: 2 people
  • 1 lb heirloom tomatoes
  • 1/8 lb red onion sliced
  • 8 small basil leaves
  • 8 small parsley leaves
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • 1/2 tbsp honey
  1. Coarsely chop up the tomatoes, removing any stems or rough patches. thinly slice the onion and wash the herb leaves after they’ve been plucked from the stem.

  2. Toss all the ingredients together in a large bowl.
  3. Serve immediately or the tomatoes will give off a lot of liquid. You definitely don’t want to make this ahead of time and stick it in the fridge for long or the tomatoes will get mealy and lose their smooth texture.

Recipe Notes

Recipe adapted from Sweet Beet and Green Bean


Okra Pilaf
Servings: 2 people
  • 2 slices of bacon chopped
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 1 cup okra sliced into disks
  • 1/8 teaspoon cayenne or to taste
  • 1/2 teaspoon Kosher salt use less salt if using seasoned broth
  • 1/2 cup long-grain rice
  • 3/4 cup chicken stock*
  1. Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 1 tablespoon of bacon fat.

  2. Add the onion and green pepper and sauté for 2 to 3 minutes.

  3. Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

  4. Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.

  5. Fluff up the rice with a fork and stir in the chopped bacon.

Recipe Notes

*Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.

Recipe adapted from Simply Recipes



Sheet Pan Chicken Fajitas
Servings: 2 people
  • 2 boneless chicken breasts cut into strips
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt and pepper
  • 1 1/2 tablespoons olive oil
  • 1 bell/Italian pepper sliced
  • 1/2 poblano pepper sliced
  • 1/2 sweet onion thinly sliced
  • juice of 1 lime plus more for serving
  • 1/8 cup fresh cilantro chopped, plus more for serving
  • 4 taco shells warmed
  • 1 cup steamed rice for serving
  • shredded cheddar, avocado, sour cream, etc. for serving
  1. Preheat the oven to 425 degrees F.
  2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, garlic, powder, salt and pepper, and 1 tablespoon olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer.

  3. To the opposite side of the pan, add the peppers, onions and remaining 1/2 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.

  4. Remove from the the oven and toss everything together with the lime juice and cilantro.
  5. To serve, divide the rice among warmed tortillas. Top with chicken, peppers, cheese, avocado, and any other toppings. Enjoy!

Recipe Notes

Recipe adapted from Half Baked Harvest

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