Recipe Box

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Warm Collard Quinoa Salad
Servings: 2 people
For the Quinoa:
  • 1/2 cup Quinoa
  • 1 cup water
  • 1/4 tsp salt
  • 1 garlic clove pealed
For the collard greens:
  • 1/2 bunch collard greens
  • 1 garlic clove minced
  • 1/4 onion diced
  • 1/2 cup cherry tomatoes
  • 1/2 tsp olive oil
  • Red pepper flakes to taste
  • Ground black pepper
  • Salt
  1. First, place quinoa in a fine strainer, rinse under cold running water for 2 or 3 minutes and drain for a few minutes.
  2. Bring water to a boil in a medium pan, add the quinoa, a clove of garlic and salt. Turn down the heat to medium-low, cover, and cook for about 15 or 20 minutes until the quinoa is fluffy. Remove the garlic clove from the pan as it was only used for flavouring.

  3. Cut and trim the stems away from the collard. Stack a few the leaves on top of each other, roll tightly and slice the leaves. Wash and set aside to drain.

  4. In a skillet, add the extra virgin olive oil over medium heat. Add onions, garlic and red pepper flakes. Cook until the onions are soft and golden.

  5. Add tomatoes and cook until soft. Turn the heat to low and add the collard greens, stirring until wilted. Turn the heat to low and add the collard greens, stirring until wilted.

  6. Finally, add the cooled quinoa and stir well. Season to taste with salt and pepper.
Recipe Notes

Recipe adapted from Primavera Kitchen


Barbecue Chicken and Veggie Foil Packs
Servings: 2 people
  • 4 aluminum foil sheets large enough to wrap around one chicken breast
  • 2 chicken breasts
  • 1/4 cup barbecue sauce
  • 1/2 zucchini sliced into rounds
  • 1/2 bell pepper any color
  • 6 asparagus spears
  • salt and fresh ground pepper to taste
  • olive oil
  1. Preheat the grill to medium-high heat.
  2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
  3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.

  4. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper. Drizzle chicken and vegetables with little olive oil.

  5. Fold the sides of the foil over the chicken, covering completely; seal the packets closed. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.

  6. Chicken is done when thermometer reads 165 F. Allow the chicken to rest for a few minutes before serving. 

If cooking in the oven:
  1. Preheat oven to 400F. Prepare chicken as directed above.

  2. Seal the packets closed and transfer to a baking sheet. Bake in the oven for 25 minutes, or until done.

  3. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
  4. Remove from broiler. Brush with more barbecue sauce. (optional)

Recipe Notes

Recipe adapted from Diethood


Steak and Yukon Potato Kabobs

A twist on the traditional steak and potatoes dinner! Pairs well with broccoli, green beans, or asparagus. 

Servings: 2 people
  • 1 lb ribeye steak
  • 8 baby bella mushrooms
  • 8 baby yukon gold potatoes
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup olive oil
  • 2 Tbsp white vinegar
  • 2 Tbsp brown sugar
  • 1/2 tsp garlic powder
  1. Cut the steak into 16 equal pieces. Place the steak and mushrooms in a gallon size storage bag.
  2. In a medium sized bowl whisk together the marinade ingredients. Pour over ingredients in bag. Marinate at least 1/2 hour and up to 2 hours.
  3. Clean the potatoes. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring the water to a boil and cook potatoes until just barely fork-tender, about 5-7 minutes. Drain and set aside.
  4. Add a piece of steak, a potato, another piece of steak, and a mushroom to a skewer. Then add another piece of steak, a potato, another piece of steak, and a mushroom again. Repeat with remaining 3 skewers and ingredients.
  5. Heat a grill to medium-high and lightly oil the grate. Add the kebabs and grill about 5-6 minutes on both sides, flipping every 3 minutes.
Recipe Notes

Recipe adapted from Julie's Eats and Treats



Black Pepper Chicken
Servings: 2 people
  • 1 skinless and boneless chicken breast cut into thin strips
  • 2 tablespoons oil
  • 1/2 lb onion sliced
  • 1 green bell pepper cut into strips
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons soy sauce use 1 tablespoon for marinade
  • 1/4 teaspoon sugar
  1. Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.
  2. Heat up a pan or skillet and add the oil. When the oil is heated, add the sliced onion and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute.

  3. Stir in the chicken and continue to stir-fry until the chicken is cooked. Add in the soy sauce and sugar. Stir to combine all the ingredients well. Serve the black pepper chicken with warm steamed rice.

Recipe Notes

Recipe adapted from Rasa Malaysia


Middle Eastern Romano Beans with Tomatoes
Servings: 2 people
  • 1 tablespoons olive oil
  • 1/2 medium red onion coarsely chopped
  • 1 garlic clove minced
  • 1/2 lb Roma beans cut into 2-3" pieces
  • 1 tomato diced
  • 1/2 teaspoon coriander
  • 1/4 teaspoon allspice
  • 1 cup water
  1. Heat olive oil over medium heat in large pan.
  2. Add red onion and saute until translucent; (a couple minutes) add garlic and cook a little longer, until fragrant.
  3. Add Romano beans, tomatoes, and cup of water. Bring to a simmer and cook for about 20 minutes.
  4. Add spices, stir to combine, then add salt and pepper as needed.
  5. Serve warm.
Recipe Notes

Recipe adapted from A Dish of Daily Life.

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