Recipe Box

yummy ways to use your box
Jun
21

Shrimp and Swiss Chard Saute
Servings: 2 people
Ingredients
  • ½ lb shrimp peeled and deveined
  • Salt and Freshly Ground Black Pepper to taste
  • 2 Teaspoons Honey
  • 1 Tablespoon Olive oil divided
  • 1 Small Onion thinly sliced
  • 1 Red Bell Pepper thinly sliced
  • 1 Large Bunch Rainbow Swiss Chard washed and thinly sliced (separate leaves and stems)
  • 3 Garlic Cloves finely minced
  • Pinch or Two of Red Pepper Flakes optional
  • 1 Tablespoon Balsamic Vinegar
  • Fresh Chives sliced
Instructions
  1. In a medium bowl toss the shrimp with salt, pepper, and honey. Set aside while you prepare the rest of the ingredients.
  2. Heat half of the olive oil in a wok or large skillet over high heat. Once hot, add in the shrimp and stir-fry until they are pink and opaque throughout. Reserve to a plate. (You may have to do the shrimp in 2 batches so that they don’t overcrowd the pan)

  3. Heat the remainder of the olive oil over high heat and add in the onion, pepper, and swiss chard stems. Season with salt and pepper and stir-fry until the vegetables start to soften and are crisp-tender.

  4. Add in the swiss chard leaves and garlic and stir-fry until wilted.
  5. Season the whole thing again with salt and pepper. Add in the red pepper flakes if desired and balsamic vinegar.

  6. Toss the shrimp back in to heat through. Serve topped with chives.

Recipe Notes

Recipe adapted from Fashionable Foods


Jun
21

One Pan Eggplant Chicken Dinner
Servings: 2 people
Ingredients
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 small onion thinly sliced
  • 1 eggplant cubed
  • 2 chicken breasts
  • 3 cups spinach
  • 2 cups diced tomatoes
  • 1 tablespoon Italian seasoning
  • 1 tablespoon fresh basil roughly chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
Instructions
  1. In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
  2. Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
  3. Add in fresh spinach, mix and let cook until spinach wilts.
  4. Add in diced tomatoes and seasonings. Mix and let simmer for 7-10 minutes.

  5. Taste and adjust spices as desired! Serve hot.
Recipe Notes

Recipe adapted from Lexi's Clean Kitchen


Jun
15

Low Country Boil
Servings: 2 people
Ingredients
  • 2 quarts water
  • 1 teaspoon Old Bay seasoning
  • 1/4 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 1/4 pound baby red potatoes
  • 2 ounces kielbasa sausage thickly sliced
  • 6 raw shrimp
  • 1/4 pound green beans trimmed
  • 2 ears corn husked and cut in half
  • 1/2 cup sliced sweet onion
  • 3 tablespoons unsalted butter or ghee melted
Instructions
  1. Combine water, Old Bay, cumin, cayenne, tarragon, allspice and bay leaf in a large stockpot. Bring to a boil. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.

  2. Add potatoes and sausage and boil until the potatoes are almost tender, 18 to 20 minutes.

  3. Add shrimp, green beans, corn and onions and boil until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes more. Drain and serve with butter (or ghee) for dipping.

Recipe Notes

Recipe adapted from Eating Well


Jun
14

Sauteed Purple Kale with a Fried Egg
Servings: 2 people
Ingredients
  • ½ cup olive oil divided
  • 2 cloves garlic minced
  • 4 cups curly kale cleaned and cut into bite sized pieces
  • 6 small shallots peeled and cut in half lengthwise
  • 2 eggs
  • 2 dashes fresh ground pepper
  • ½ teaspoons salt
Instructions
  1. Heat a good few glugs of olive oil in a large pot over medium-high heat. When hot, add the garlic and cook for 30 seconds. Add the kale and a pinch or two of salt. Toss until cooked through, about 5 minutes. It should be green and still a touch crunchy. Taste for seasoning and remove from heat.
  2. While kale cooks, heat a skillet (dry) over high heat until hot-hot! Add the shallots, cut side down, and let them cook until blackened on the bottom, 5-6 minutes. Turn shallots and remove from heat.
  3. In another skillet (or the same, just remove the shallots and wipe it off) over medium-high heat, add a thin layer of olive oil and let it get hot. Crack the eggs into the pan (they should immediately sizzle and sputter) and cover lightly with a plate or pot-lid. Let cook until whites are set but yolks are runny, 3 minutes.
  4. Pile the kale onto plates and top with shallots and fried egg. Sprinkle with some flaky salt and fresh ground pepper.
Recipe Notes

Recipe adapted from Tasty Kitchen


Jun
14

Chicken Cabbage Stir Fry
Servings: 2 people
Ingredients
  • 1 tablespoon coconut oil plus a little extra added later
  • 2 chicken breast sliced into thin strips
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 teaspoon grated ginger
  • 3 cups sliced cabbage
  • 1 cup broccoli florets
  • 1 large carrot sliced
  • 2 cloves garlic finely diced
  • tablespoons coconut aminos or 3 tablespoons Tamari sauce
  • Juice of ½ lime
  • 1 teaspoon sesame oil
Instructions
  1. Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices.
  2. Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently. Add a splash of water (about 2 tablespoons), garlic, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. 

  3. Cook altogether for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!

Recipe Notes

Recipe adapted from Eat Drink Paleo


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