Recipe Box

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Aug
09

Sweet Potato Chicken Chili
Servings: 2 people
Ingredients
  • 1/2 lb. chicken breasts
  • 2 cups chicken broth
  • 1/2 onion minced
  • 1 clove garlic minced
  • 1 poblano pepper seeded and diced
  • 1 tablespoon butter or olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 sweet potato peeled and diced
  • 1 14 oz can can fire roasted tomatoes with garlic undrained
  • 1 14 oz can black beans drained
  • cilantro and Cotija cheese for topping
  • 1 bell pepper diced
Instructions
  1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
  2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, poblano pepper, and bell pepper and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.

  3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
  4. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add cornstarch slowly until you reach desired thickness. 

  5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.
Recipe Notes

*It works best to use a nonstick pot. If your pot is NOT nonstick, be sure to stir periodically and add some water to prevent sticking and burning.

Recipe adapted from Pinch of Yum


Aug
09

Crookneck Squash and Tomato Bake
Servings: 2 people
Ingredients
  • 2 yellow crookneck squash sliced 1/4-inch thick
  • 2 medium tomatoes sliced 1/4-inch thick
  • 1 green onion minced
  • 2 Tbsp. olive oil
  • 1 Tbsp. wine vinegar
  • 1 Tbsp. dijon-style mustard
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
Instructions
  1. Preheat oven to 400.F
  2. In a lightly oiled 1-quart shallow baking dish, alternate squash and tomato slices. (Choose squash and tomatoes that will be about the same size when sliced.) Sprinkle with green onions.

  3. Combine oil, vinegar, mustard, salt and black pepper. Drizzle over vegetables.

  4. Bake at 400°F for 10 to 15 min. Let cool 10 to 15 min. before serving.

Recipe Notes

Recipe adapted from Group Recipes


Aug
09

Butternut Squash, Sausage, and Sage Gnocchi
Servings: 2 people
Ingredients
  • 1 butternut squash
  • 1 tablespoon olive oil
  • 3 links sausage casings removed
  • 2 tablespoons butter
  • handful large fresh sage leaves
  • 2 cloves garlic crushed
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups chicken stock divided into 1/2 cup and 1 cup
  • 3/4 pound gnocchi
Instructions
  1. Preheat the oven to 475 degrees .
  2. Bring a large pot of water to a boil for the gnocchi. Preheat a large cast-iron skillet over medium-high.

  3. Cut the neck off the squash; peel and cut into 1- to 1 1/2-inch cubes. Reserve the bulb portion to roast for another meal.
  4. Add the olive oil to the skillet, add the sausage. Cook, stirring occasionally and breaking up into bite-size pieces, until browned, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add the butter to the skillet. When it melts, add the sage; cook until crispy and the butter browns, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel. Add the garlic to the skillet; stir until fragrant, 1 to 2 minutes. Add the squash; season with salt, pepper and nutmeg. Add the wine and cook, stirring often, until reduced a bit, about 1 minute. Add 1 1/2 to 2 cups stock, depending on how saucy you want the dish to be, and bring to a bubble. Add the sausage; transfer to the oven. Roast until the squash is tender, 12 to 15 minutes.

  5. Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese for passing at the table.
  6. Add the garlic to the skillet; stir until fragrant, 1 to 2 minutes. Add the squash; season with salt, pepper and nutmeg. Add the 1/2 cup stock and cook, stirring often, until reduced a bit, about 1 minute. Add 1 cup of stock, and bring to a bubble. Add the sausage; transfer to the oven. Roast until the squash is tender, 12 to 15 minutes.

  7. Salt the boiling water, add the gnocchi and cook until they float to the surface, about 3 minutes. Drain and toss with the squash and sausage sauce; season. Top with the sage leaves. Serve with the grated cheese for passing at the table.

Recipe Notes

Recipe adapted from Rachael Ray


Aug
03

Vinegar Marinated Cucumbers
Servings: 10 side servings
Ingredients
  • 5 cucumbers
  • 1 red onion
  • 1 c. apple cider vinegar
  • 1/2 c. sugar or more to taste
  • 1/2 c. water
  • 1 tsp salt
Instructions
  1. Peel and slice cucumbers into thin slices.
  2. Cut onion in half and cut into very thin slices.Combine onions and cucumbers in a large Ziploc bag.

  3. In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves. Pour vinegar mixture over cucumbers and onions in the bag. Press out as much air as you can and seal bag.

  4. Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.

Recipe Notes

Recipe courtesy of Fav Family Recipes


Aug
03

 

Fried Green Tomatoes with Avocado and Egg
Servings: 2 people
Ingredients
  • 1 large green tomato
  • salt
  • Freshly ground black pepper
  • ½ cup all-purpose flour
  • 1 large egg
  • 1 tablespoon buttermilk
  • cups breadcrumbs
  • ½ - 1 cup olive oil for frying
  • 1 medium avocado
  • 1 teaspoon fresh lemon juice or more to taste
  • 4 large eggs
Instructions
  1. Trim ½-inch from the stem and blossom ends of the tomato and discard. Slice tomato into ¼-inch thick slices. Season tomato slices on both sides with salt and pepper. Set aside.
  2. In a shallow dish or pie pan, add the flour. In a second shallow dish, whisk together the egg and buttermilk until blended. Spread the panko breadcrumbs in a third shallow dish.
  3. Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, letting the excess drip back onto the dish. Then coat the tomato slices in the panko breadcrumbs, patting firmly to help the breadcrumbs adhere.
  4. Heat ½ cup oil in a 10-inch non-stick or well-seasoned cast iron skillet over medium-high heat until it shimmers. Working in batches if necessary, carefully place tomatoes into the heated oil in a single layer. Cook until the undersides are golden brown, about 2 minutes. Turn the slices and fry until the other sides are browned, about 2 minutes more, adding more oil to the pan as necessary. Drain the fried tomatoes on paper towels.
  5. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Remove the pit from the avocado and discard. Scoop out the avocado pulp into a medium bowl and mash it with a fork and some fresh lemon juice. Season with salt and pepper to taste.

  6. Place tomato slices on plates and top with even amounts of avocado mixture. Set aside.

  7. For the eggs, crack the eggs into 4 small ramekins or sauce dishes. In a 12-inch straight-sided skillet, bring 3 inches of water to a simmer. Turn down the heat so that no more bubbles form on the surface. Carefully slide the eggs into the water, evenly spreading the eggs around the pan so they don't touch each other. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes.* Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot the bottom of the spoon on a paper towel to remove excess water. Gently place an egg on each tomato slice. Serve immediately.

Recipe Notes

*You can always substitute the poached egg for a fried egg. Just melt a tablespoon of butter in a skillet, crack an egg into the pan and let it cook until the whites are firm. Flip the egg and cook on the other side until the yolk is to your preferred softness. Place on top of the tomato and avocado and serve. 

Recipe adapted from Taming of the Spoon


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