Recipe Box

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Romanesco Cauliflower Buckwheat Bowl
Servings: 2 people
  • 1 large romanesco
  • 2 leeks
  • 3 Tbsp. olive oil
  • 1/4 tsp. nutmeg
  • 1 tsp. Dried Italian Herbs
  • 1 pinch red pepper flakes
  • 1/2 tsp. salt
  • 1/2 cup buckwheat groats
  • 1 cup water
  • 1 Tbsp. olive oil
  • 1 tsp. honey
  • 2 tsp. lemon juice
  • 3 Tbsp. chopped chives
  • 1/3 cup chopped parsley
  • salt and pepper to taste
  • 1/2 cup walnut pieces
  • soft goat cheese for topping
  1. Preheat the oven to 400'.
  2. With the romanesco, cut the florets away from the core. Leave the smaller ones intact and halve the large florets. Toss them onto a baking sheet. 

  3. Clean the leeks and discard the tough dark green parts. Slice them into 1" coins and add them to the baking tray. Drizzle on the olive oil, nutmeg, herbs, pepper flakes, sea salt and toss well to coat. Make sure all the outsides of the vegetables are covered. Roast in the upper third for 30-35 minutes until the edges are browned.

  4. While the vegetables roast, prepare the buckwheat. Rinse it well in a fine mesh strainer and drain. Bring the water to a gentle boil and add the buckwheat. Turn the heat down to a gentle simmer and cook for 7-10 minutes until just softened. If groats start to get mushy turn down the heat. Let it sit for 5 minutes and then drain well. 

  5. Into a mixing bowl, combine the drained buckwheat, olive oil, honey, lemon juice, chives, parsley and salt and pepper to taste.

  6. Assemble your bowl with the herby buckwheat, a big heap of the vegetables and garnish with a handful of walnuts and crumbled goat cheese.

Recipe Notes

Recipe adapted from Sprouted Kitchen


Leek and Red Potato Gratin
Servings: 8 servings
  • 2 Tbs olive oil
  • 2 leeks halved lengthwise then thinly sliced
  • 1 tsp chopped fresh thyme
  • 1 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 1/2 lb red potatoes cut into thick rounds
  • 1 1/2 cups chicken broth
  1. Preheat an oven to 400°F. Line a baking sheet with parchment paper. Set a 1-quart baking dish on the sheet.
  2. In a sauté pan over medium heat, warm the olive oil. Add the leeks, thyme, salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Transfer to a large bowl, add the potatoes and toss to combine. Transfer the potato mixture to the baking dish, lightly pressing down on the potatoes. Pour the broth over the top.
  3. Transfer to the oven and bake until the potatoes are tender and the tops are golden brown, about 40 minutes. Let cool for 10 minutes before serving. Serves 8.
Recipe Notes

Recipe adapted from Williams Sonoma


Chicken and Sausage Gumbo
Servings: 2 people
  • 4-6 oz andouille sausage sliced into 1/4-inch rings
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/8 cup all-purpose flour
  • 1 chicken breast
  • 1 medium yellow onion diced
  • 1/2 green bell pepper diced
  • 1 celery stalk thinly sliced
  • 3 garlic cloves minced
  • 1/2 tablespoon cajun spice/seasoning
  • salt and fresh ground pepper to taste
  • 1 1/2 cups chicken broth
  • 1 cup fresh diced tomatoes
  • 1/2 cup slices of okra
  • 2 prepared brown rice
  • chopped fresh parsley for garnish
  1. Set a large pot over medium heat and add sausage slices; cook for about 4 minutes, or until browned on all side. Remove from pot and set aside.

  2. Add butter and oil to the pot; melt and swirl to coat.

  3. Whisk in the flour; whisk and cook for about 2 minutes, or until flour mixture starts to brown.
  4. Add chicken and continue to cook for 5 minutes, stirring frequently.
  5. Stir in onions, chopped bell pepper, celery, garlic, cajun spice, salt, and pepper.
  6. Continue to cook until veggies are tender, about 5 to 6 minutes, stirring frequently.
  7. Pour in chicken broth and add tomatoes; bring mixture to a boil.
  8. Add in the previously prepared sausage and sliced okra; reduce heat and simmer for 5 minutes.
  9. Remove from heat.
  10. Serve over prepared brown rice and garnish with parsley.
Recipe Notes

Recipe adapted from Diethood


Spaghetti with Kale and Cherry Tomatoes
Servings: 2 people
  • 1/2 lb spaghetti
  • 1/2 lb cherry tomatoes halved
  • 1/2 bunch of kale destemmed and chopped
  • Zest of 2 lemons
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving
  1. Place spaghetti, cherry tomatoes, kale, lemon zest, olive oil, and salt in a large, shallow pan (the pan should be large enough that the dry spaghetti can almost lie flat).
  2. Add 4 cups of water and bring to a boil.

  3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 to 10 minutes.
  4. Season to taste with salt and pepper, top with Parmesan cheese and serve!
Recipe Notes

Recipe adapted from The Iron You


Fried Green Tomato BLT
Servings: 2 people
Fried Green Tomatoes:
  • 4 eggs
  • 4 tbsp milk
  • 3 cups panko crumbs
  • 1 1/2 cup flour or cornstartch
  • 1/2 cup parmesan grated
  • salt and pepper to taste
  • 3 green tomatoes
  • butter and oil for pan frying
Sandwich Ingredients:
  • 4 tsp butter
  • 4 pieces bread
  • 4 leaves lettuce
  • 2 handfulls micro greens
  • 4 pieces cooked bacon
  • 2 tbsp mayo
  • 6 slices fried green tomatoes
  1. Cook your bacon, wash the lettuce, get out the micro greens, slice your bread.
To make the fried green tomatoes:
  1. Get out three bowls. In the first, crack the eggs and add milk and beat together. In the second bowl add the flour. In the last bowl add the panko crumbs, cheese, and seasonings.
  2. Dip each of the tomato slices in the flour first and coat evenly then dip into the egg mixture evenly and lastly into the panko crumb. Place on a plate and repeat for all the sliced tomatoes.
  3. Heat a large skillet pan to med high and add butter and oil enough to cover the bottom completely to get the crumbs coated so they brown nicely.
  4. Add the tomatoes. When the tomatoes are nicely browned on one side flip and add a little more oil and butter mixture till the other side is nicely brown. Remove with a flipper and set aside.
To make the sandwiches:
  1. You can either toast your bread and then butter it, or butter it on the outside pieces and grill in a hot pan for a few mins on each side. We love it done in a pan because it gets all crispy and delicious because of the butter.
  2. Then put it all together. Add the mayo to both pieces of bread and then layer the insides on top.

Recipe Notes

Recipe adapted from Cooks with Cocktails

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