Recipe Box

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Jun
28

Lemon Chicken with Green Beans and Potatoes
Servings: 2 people
Ingredients
For The Chicken:
  • 1 egg
  • 1 tablespoons lemon juice
  • 1 teaspoons minced garlic
  • 1/4 tablespoon fresh chopped parsley
  • 1/4 teaspoon each salt and pepper
  • 1/4 cup breadcrumbs
  • 1/4 cup fresh grated parmesan cheese
  • 2 chicken breast
For The Veggies:
  • 2 white potatoes diced
  • 1/4 cup butter melted
  • 1 teaspoon minced garlic
  • salt to taste
  • 1/2 pound green beans cut into thirds
Instructions
  1. Preheat oven to 400°F. Lightly grease a baking tray sheet with a light coating of oil. Set aside.

  2. In a large bowl, whisk together the egg, lemon juice, 1 teaspoon garlic, parsley, salt and pepper.

  3. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).

  4. In another bowl, combine the breadcrumbs with the parmesan cheese.
  5. Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
  6. Place chicken onto the baking sheet and lightly brush with olive oil. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 1 teaspoon garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.

  7. Bake in preheated oven for 15 minutes.
  8. Remove baking sheet from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.

  9. Sprinkle with fresh chopped parsley (optional), and serve immediately.
Recipe Notes

Recipe adapted from Cafe Delites


Jun
28

Delicata Squash Tacos
Servings: 2 people
Ingredients
  • 1 small delicata squash
  • 1 tablespoon olive oil
  • 1 tablespoon adobo seasoning
  • 1 cup black beans with liquid
  • 1 tablespoon lemon juice
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon Salt
  • 4-6 tortillas warmed
  • 1 ounce crumbled goat cheese
  • minced cilantro
  • minced red onion
  • lime juice for serving
Adobo Seasoning (homemade)
  • 2 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
Instructions
  1. Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice each half into 1/4" thick half moon slices. Place in a bowl, dizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.

  2. While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of liquid is gone. Turn off heat and let sit until ready to assemble tacos.
  3. Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.
Recipe Notes

Recipe adapted from Naturally Ella


Jun
28

Grilled Corn and Heirloom Tomato Salad
Servings: 2 people
Ingredients
  • 1 ear of corn
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon italian seasoning
  • 1 cup heirloom tomatoes diced
  • 1/4 medium red onion diced
  • 1/8 cup basil leaves roughly chopped
For the dressing:
  • 1/8 cup olive oil
  • 1 tablespoons apple cider vinegar
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
Instructions
  1. Preheat grill to medium heat. Place a 12 x 12 sheet of aluminum foil on the grill. 

  2. Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
  3. Toss together corn, tomatoes, onions and basil in a medium bowl.
  4. Whisk together all dressing ingredients. Add to salad and toss to coat. Serve immediately.
Recipe Notes

Recipe adapted from Reynold's Kitchens


Jun
21

 

Corn Salsa
Servings: 3 cups
Ingredients
  • 4 ears of corn
  • 1 tablespoon olive oil
  • 3 medium tomatoes diced
  • ½ a red onion finely chopped
  • ½ cup chopped cilantro
  • the juice of 2 limes
  • 1 jalapeno pepper seeded and diced
  • 4 small cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper
Instructions
  1. Cut the kernels off the cobs. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the corn and quickly sauté for 3-4 minutes, stirring constantly. 

  2. Add the garlic and sauté for about 30 seconds. Remove from the heat and place in a large mixing bowl. Add the remaining ingredients and stir. Serve warm, room temperature or cold.

Recipe Notes

Recipe adapted from Saving Dessert


Jun
21

Grilled Cabbage Steaks with Blue Cheese and Bacon
Servings: 2 people
Ingredients
  • 4 slices bacon
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 1 cabbage cut into 4 steaks
  • 1/3 cup bleu cheese crumbled
  • 2 tablespoons chives thinly sliced
Instructions
  1. Cook bacon in large skillet on medium heat until crisp. Reserve 1 tablespoon of the drippings. Crumble bacon; set aside.
  2. Mix paprika, salt, pepper, oil, vinegar, maple syrup and reserved bacon drippings in small bowl until well blended. Place cabbage steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

  3. Refrigerate 30 minutes or longer for extra flavor. Remove cabbage steaks from marinade. Reserve any leftover marinade.
  4. Grill cabbage steaks over medium heat 5 to 6 minutes per side or until tender-crisp, brushing with leftover marinade. Serve cabbage steaks topped with blue cheese, crumbled bacon and green onions.
Recipe Notes

Recipe adapted from Dad With A Pan


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