Recipe Box

yummy ways to use your box
Jul
05

 

Sausage and Pepper Stuffed Zucchini
Servings: 2 people
Ingredients
  • 2 medium zucchini
  • 1/2 pound Italian Sausage crumbles
  • 2 bell peppers
  • 1 candy onion diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1 clove garlic minced
  • 1/2 cup diced tomato
  • 1/4 cup mozzarella cheese shredded
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut zucchini in half lengthwise and use a spoon to hollow it out, leaving 1/4 of the flesh. Place into a large baking dish, cut side up.
  3. Brown the sausage in a skillet over medium heat. Remove the sausage from the pan with a slotted spoon and set aside leaving the drippings in the pan.
  4. Reduce the heat to medium and add the peppers, onions, garlic, salt, pepper, basil and oregano to the skillet; cook until the peppers and onions are soft, about 7 minutes. Add the tomatoes and sausage to the pan and simmer uncovered for about 10 minutes, stirring frequently. Add a little water if there is not enough liquid in the pan

  5. Fill the zucchini with the meat mixture and top with the shredded cheese. Bake in the preheated oven for 30 minutes
Recipe Notes

Recipe adapted from The Two Bite Club


Jul
05

 

Balsamic Green and Purple Bean Salad with Peaches
Servings: 2 people
Ingredients
  • 2 cups thinly sliced red cabbage
  • salt
  • 1 cup purple and/or green snap beans ends snapped off
  • 1 tablespoon sliced chives plus 1 tablespoon, minced
  • 1 clove garlic minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoons olive oil
  • 1 peach sliced
  • 1/2 tablespoon chopped basil leaves
  • black pepper
Instructions
  1. Set the sliced cabbage in a colander, and sprinkle with 1/4 teaspoon of sea salt. Set aside to drain for 20 minutes or more, turning every so often to release juices.

  2. Next, bring a large pot of water to a rapid boil. Add a generous amount of salt. Blanch the beans until just tender (2 - 3 minutes, depending on the size). Drain, immerse cooked green beans in ice water, and drain again. Slice each in half.

  3. To make the balsamic vinaigrette, combine 1 tablespoon minced chives, 1 clove garlic, and a pinch of salt. Use a fork to whisk in the balsamic vinegar. Whisking constantly, drizzle in the olive oil until emulsified. 

  4. Set the sliced cabbage in a bowl with remaining chives. Toss with a third of the vinaigrette. In another bowl, toss the halved green beans with a third of the vinaigrette and several pinches of salt, as needed. Allow vegetables and vinaigrette to mingle for a few minutes.

  5. To assemble the salad, toss the dressed cabbage and green bean mixtures with sliced peaches, torn basil leaves, and the remaining third of the vinaigrette. Finish with ground black pepper to taste.

  6. Salad will keep well sealed in the fridge for 2 days, though the colors and textures are most vibrant just after assembly.
Recipe Notes

Recipe adapted from Brooklyn Supper


Jul
05

Baked Romanesco Cauliflower
Servings: 2 people
Ingredients
  • Salt and pepper
  • 1 head romanesco broccoli
  • 1 1/2 tablespoons extra-virgin olive oil plus more for baking dish
  • 1/2 pound fresh mozzarella sliced
  • 1/2 cup grated Parmesan
  • 1/2 dozen black olives pitted
  • 1 teaspoon roughly chopped capers
  • 2 garlic cloves minced
  • 1/4 teaspoon crushed red pepper
  • Pinch of dried oregano
Instructions
  1. Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
  2. Cut cauliflower into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.

  3. Lightly oil a baking dish. Arrange blanched cauliflower in one layer. Season lightly with salt and pepper.

  4. Tear mozzarella slices and scatter over the top, then sprinkle with parmesan. Arrange olives here and there. In a small bowl, stir together capers, garlic, red pepper and 1 1/2 tablespoons olive oil. Drizzle mixture evenly over the top.

  5. Bake for about 30 minutes, until cheese has browned a bit and cauliflower is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.

Recipe Notes

Recipe adapted from New York Times Cooking


Jul
05

The Ultimate Veggie Sandwich
Servings: 2 people
Ingredients
  • 4 slices bread
  • 1/2 cup spinach
  • 2 slices provolone cheese
  • 4 tbsp mashed avocado mixed w/1 tsp. fresh lemon juice & salt to taste
  • 1/2 cucumber thinly sliced
  • 4 tomato slices
  • 1 cup sunflower microgreens
Chive & Onion Spread:
  • 2 oz cream cheese softened
  • 3 tbsp plain Greek yogurt
  • 1 tbsp chopped fresh chives
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
Instructions
  1. For each sandwich, lightly toast bread. Once cooled, on one slice spread a thin layer of chive & onion spread. Top with spinach, cheese, mashed avocado, cucumber, tomato, and microgreens. Spread thin later of chive & onion spread on another slice of bread and top your sandwich. Enjoy!

Recipe Notes

Recipe adapted fromTried and Tasty


Jun
28

Shrimp with Bell Pepper, Napa Cabbage, and Carrot Slaw
Servings: 2 people
Ingredients
  • 1 1/2 Tbs seasoned rice vinegar
  • 2 tsp granulated sugar
  • salt and freshly ground black pepper
  • 1/2 small head Napa cabbage halved, cored, and sliced very thinly
  • 1 medium carrot peeled and grated
  • 1 bell pepper seeded and very thinly sliced
  • 2 green onions trimmed and thinly sliced
  • 1/8 cup chopped peanuts
  • 1 Tbs sesame oil
  • 1 lb shrimp peeled and deveined
Instructions
  1. In a small saucepan, combine the vinegar, sugar, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.

  2. In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.
Recipe Notes

Recipe adapted from Fine Cooking


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