Recipe Box

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Aug
03

Spaghetti Squash Burrito Bowls
Servings: 2 people
Ingredients
  • 1 medium sized spaghetti squash
  • 1/2 tablespoon high heat oil I use sunflower oil
  • 1/2 can black beans, drained and rinsed
  • 1/2 16 ounce jar of salsa
  • 1 tablespoon olive oil
  • 1 small bell pepper or Italian pepper cored and sliced
  • 1/2 red onion sliced
  • 1 cup corn kernels frozen and defrosted or fresh
  • 1/2 cup fresh cilantro finely chopped
  • 1 jalapeno cored and sliced (optional)
  • 1/2 teaspoon cumin
  • salt & pepper
  • 1/2 cup shredded cheddar/monterey jack cheese
Instructions
  1. Preheat the oven to 375°F and line a cookie sheet with foil OR fill a 9 x 13” glass baking dish with about an inch of water. 

  2. Wash the spaghetti squash and then slice off the stem at the top (if it is too hard to cut, try cutting a few slices in it and microwaving it for 5 minutes to help soften it). Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
  3. Rub a little bit of high heat oil on the inner edges of the squash and then place each half face down on the baking sheet/dish. Roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh.
  4. While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pan over medium heat. Sauté the red onion for a few minutes and then add the peppers and jalapeno. Sprinkle with salt & pepper and cumin and cook to desired softness. I like mine with a little crunch so I only cooked them for about 6-7 minutes.
  5. When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.
  6. Scrape about 3/4 of the inside out onto a dish and then layer the filling inside (black beans and corn, peppers and onion, salsa and cilantro). Top with the spaghetti squash and press down then add another layer of filling. Sprinkle with shredded cheese.

  7. Broil in the oven for about 5 minutes so that the cheese is bubble and golden brown then serve!
Recipe Notes

Recipe adapted from Making Thyme for Health


Aug
03

 

One Pan Rosemary Chicken, Potatoes, and Green Beans
Servings: 2 people
Ingredients
  • 2 chicken breasts
  • 1 1/2 tablespoons butter melted
  • 1 teaspoon salt divided
  • 1/4 teaspoon black pepper
  • 2 teaspoons garlic minced, divided
  • 1 tablespoons rosemary chopped, divided
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • 1/2 lb. red or white small potatoes halved or quartered
  • 1/4 lb. green beans
Instructions
  1. Position a baking rack in center of the oven and preheat the oven to 450ºF. Line a sturdy baking sheet with heavy duty foil.

  2. In a small bowl, combine the melted butter, 1/2 teaspoon salt, black pepper, 1 teaspoon garlic, 1/2 tablespoon rosemary, and lemon zest. Gently  the meat with the butter. Place chicken breasts on one side of the prepared baking sheet.

  3. In a bowl, combine the olive oil, 1/4 teaspoon salt, remaining garlic, and 1/2 tablespoon rosemary. Toss the halved or quartered potatoes until the olive oil nicely coats them all. Lay the potatoes on the other side of the baking sheet.

  4. Bake for 20 minutes. If at any point the chicken begins to brown too much during roasting, use a piece of foil to tent ONLY the chicken. After 20 minutes, check the chicken for doneness, if the juices are running clear, or the internal temperature is at 170 degrees, remove the chicken to a plate, and loosely cover with foil.
  5. Toss the green beans in with the potatoes and allow the olive oil to coat the beans. Continue to bake for an additional 10 minutes. My chicken took exactly 30 minutes and I did not need to remove the chicken to a plate. Depending on the size of the chicken breast, you may or may not need to remove. Serve warm.
Recipe Notes

Recipe adapted from Little Spice Jar

 

 


Jul
26

Purple and Yellow Green Bean & Potato Salad
Servings: 2 people
Ingredients
  • 4 yukon potatoes
  • 1/2 pound purple or yellow green beans
  • 1/2 tomato
  • 1 tablespoon olive oil
  • ½ a fresh lemon
  • salt & pepper
  • fresh parsley
Instructions
  1. Start by cleaning and quartering the potatoes. Boil them til tender.

  2. Cut the beans in one inch pieces and trim the ends off. Stem the beans for a few minutes - until slightly cooked, but still crunchy. Once ready allow the potatoes and beans to cool on the counter.

  3. Dice the tomato and toss with oil and juice from lemon. Toss in potatoes and beans. Salt and pepper to taste.

  4. Top with fresh chopped parsley.
  5. Place in refrigerator for at least an hour (the longer the better).
Recipe Notes

Recipe adapted from Honest Cooking


Jul
26

Turkey Apple Lettuce Wrap
Servings: 2 people
Ingredients
  • 2 lettuce leaves
  • 1 tsp mayonnaise
  • 1 tsp Dijon Mustard
  • 4 oz Deli Turkey
  • 4 slices cooked bacon
  • 1/2 apple thinly sliced
  • 1/4 red onion thinly sliced
Instructions
  1. On a flat surface, lay the lettuce leaves out flat

  2. Spread mayo and mustard (optional). Add apple slices, turkey, and bacon.

  3. Roll up like a sleeping bag and eat!

Recipe Notes

Recipe adapted from The Kitcheneer


Jul
26

One Pan Salmon with Crispy Kale and Cabbage
Servings: 2 people
Ingredients
  • 1/2 bunch kale tough stems removed, leaves thinly sliced (about 2 1/2 cups)
  • 1/4 head cabbage cored and thinly sliced (about 2 cups)
  • 3 tablespoons olive oil divided
  • salt
  • 2 salmon fillets about the same size and thickness
  • 1/2 teaspoon lemon zest plus 1 tablespoon juice
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon Dijon mustard
Instructions
  1. Preheat oven to 450ºF.
  2. On a quarter-sheet pan, toss kale and cabbage with 1 tablespoon oil, and spread in an even layer; season with salt and bake 6 minutes. Season salmon with salt, and add to baking sheet. Bake until salmon is cooked through, about 8-9 minutes. Salmon should be easily flaked with a fork when done. 

  3. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 2 tablespoons oil. Season to taste with salt.
  4. Drizzle salmon and vegetables with dressing before serving.
Recipe Notes

Recipe adapted from Popsugar


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