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Roasted Green Beans with Basil and Parmesan
  • 1 pound of fresh green beans stem end snipped off, trimmed
  • 1 tablespoon extra virgin olive oil
  • 1-2 tbsp fresh basil finely minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked pepper more or less to taste
  • 2 tablespoon grated parmesan
  1. Preheat oven to 425 degrees.
  2. Dry green beans well and spread on a rimmed baking sheet. Toss with olive oil (use your hands), so that all the beans are coated. Sprinkle with salt, pepper. Toss again to coat.
  3. Roast for 10 minutes, toss, and continue to roast for 5 more minutes. Immediately sprinkle with parmesan and basil and then toss and serve.
Recipe Notes

Recipe from Rachel Cooks


Sautéed Okra with Cherry Tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 lb okra halved lengthwise
  • 1 small onion cut into wedges
  • Sea salt and pepper
  • 1 pint cherry tomatoes halved
  • apple cider vinegar
  • 1 tbsp fresh Basil chopped
  1. Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges).
  2. Season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes.
  3. Finish with a splash of cider vinegar.
  4. Mix in basil, toss and serve.
Recipe Notes

Recipe from Food Network


Cinnamon Roasted Butternut Squash
  • 1 large butternut squash peeled/seeded and cut into 1-inch cubes
  • 3 TB olive oil
  • 2 TB packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  1. Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil or parchment paper or silicon mat.
  2. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to baking sheet, in a single layer, without overcrowding the pieces.
  3. Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.
Recipe Notes

Recipe from Chew Out Loud



Crock Pot Stuffed Pepper Soup
  • 2 lbs ground beef
  • 1 lb bell peppers diced, any color
  • 2 15 oz cans diced tomatoes undrained
  • 1 15 oz can of tomato sauce
  • 24 oz of beef broth
  • 1 small onion diced
  • 2 TBSP brown sugar
  • 3-4 cloves of garlic minced
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups of cooked rice
  1. Brown and drain grease from the ground beef and place in slow cooker.
  2. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, salt and pepper to slow cooker. (basically everything but your cooked rice)

  3. Cover and cook on low 6-8 hours.
  4. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.
Recipe Notes

Recipe from Moms with Crock Pots


Garlic Roasted Purple Potatoes
  • 1.5 pounds of baby purple potatoes
  • 3 sprigs of fresh thyme or 1 tsp dried thyme
  • 3 cloves fresh garlic minced
  • 2 to 3 tablespoons olive oil
  • Sea salt to taste
  1. Preheat oven to 450F degrees.
  2. Cut potatoes into bite size pieces. Toss with thyme, minced garlic and olive oil.
  3. Sprinkle with salt to taste.
  4. Place in oven proof cast iron pan or on a baking sheet.
  5. Bake for 25-30 minutes until tender.
  6. Then broil for five minutes to crisp the tops.
Recipe Notes

Recipe from Sparkle Living

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