yummy ways to use your box
of fresh green beans
stem end snipped off, trimmed
extra virgin olive oil
freshly cracked pepper
more or less to taste
Preheat oven to 425 degrees.
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.
Roast for 10 minutes, toss, and continue to roast for 5 more minutes. Immediately sprinkle with parmesan and basil and then toss and serve.
cut into wedges
Sea salt and pepper
apple cider vinegar
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).
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.
Finish with a splash of cider vinegar.
Mix in basil, toss and serve.
large butternut squash
peeled/seeded and cut into 1-inch cubes
packed brown sugar
freshly ground black pepper
Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil or parchment paper or silicon mat.
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.
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.
diced, any color
cans diced tomatoes
can of tomato sauce
of beef broth
small onion diced
of garlic minced
of cooked rice
Brown and drain grease from the ground beef and place in slow cooker.
Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, salt and pepper to slow cooker. (basically everything but your cooked rice)
Cover and cook on low 6-8 hours.
When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.
of baby purple potatoes
sprigs of fresh thyme
or 1 tsp dried thyme
2 to 3
Sea salt to taste
Preheat oven to 450F degrees.
Cut potatoes into bite size pieces. Toss with thyme, minced garlic and olive oil.
Sprinkle with salt to taste.
Place in oven proof cast iron pan or on a baking sheet.
Bake for 25-30 minutes until tender.
Then broil for five minutes to crisp the tops.
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