Recipe Box

yummy ways to use your box
Jun
07

Cucumber, Dill, Feta, and Pistachio Salad
Servings: 6 servings
Ingredients
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons minced red onion or shallot
  • 2 English cucumbers sliced thin
  • 2 tablespoons chopped fresh dill
  • 2 ounces feta cheese crumbled
  • 1/3 cup unsalted pistachios roughly chopped
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
Instructions
  1. Add the apple cider vinegar and salt to a small saucepan and bring to a simmer over medium heat.
  2. Once simmering, add in the minced red onion or shallot and remove from the heat. Let the onion steep and cool in the vinegar for 10-15 minutes.
  3. In a large serving bowl combine the cucumbers, dill, feta and pistachios.
  4. Pour the onion and vinegar mixture over the top of the salad and add in the olive oil and black pepper.
  5. Toss everything together until coated then serve. Leftovers can be stored in the refrigerator for a few days.

Recipe Notes

Recipe adapted from Spoonful of Flavor


Jun
07

Garlic Parmesan Cauliflower Radish Salad
Servings: 8 servings
Ingredients
  • 1 head cauliflower broken into florets
  • 1/2 cup sliced radishes
  • 3 green onions sliced into rounds
  • 6 slices cooked bacon crumbled
  • 1/4 cup sunflower seeds
  • 1 teaspoon chopped fresh rosemary
Instructions
  1. Combine all ingredients in a large bowl; mix well to combine.
  2. Cover with plastic wrap and chill at least 4 hours or overnight. Keep leftovers in refrigerator for a few days. 

Recipe Notes

Recipe adapted from Diethood


Jun
07

Garlicky New Potatoes and Chard
Servings: 2 people
Ingredients
  • 1/2 pound new potatoes scrubbed
  • 2 cloves of garlic minced
  • 1/2 tablespoon olive oil
  • 1/2 bunch chard stems removed
  • 1/2 cup vegetable or chicken broth
  • 1/2 tablespoon freshly squeezed lemon juice
  • salt
  • freshly ground black pepper
Instructions
  1. Put the potatoes in a large saucepan, add cold water to cover by an inch and season generously with salt. Bring to a boil, reduce the heat, and simmer until potatoes are fork tender, about 10-12 minutes depending on their size.
  2. Drain and halve the potatoes if large and set aside while you prepare the broth.
  3. Add the finely chopped garlic along with the tablespoon of olive oil over low heat to a large skillet and cook for a minute until the garlic starts to sizzle and becomes fragrant. Roughly chop the chard and add to the pan along with ½ cup of the stock. 

  4. Roughly chop the chard and add to the pan along with ½ cup of the stock. Cook for 2-3 minutes or just until the chard starts to wilt. Add the chard to the bowl of a food processor or blender and pulse until the chard is finely chopped.

  5. Add the potatoes and chard mixture back to the skillet along with the remaining ½ cup of stock and the lemon juice. Cook over medium heat until the potatoes are heated through. Taste and season with salt and pepper.

Recipe Notes

Recipe adapted from Scaling Back Blog.


May
31

Grilled Garden Salad
Servings: 2 people
Ingredients
  • 1/2 pound asparagus ends trimmed
  • 2 tomatoes quartered
  • 3 pattypan squashes halved
  • 1/2 medium red onion cut into 1/2 inch slices
  • 1 red bell pepper thickly sliced
  • 1 portobello mushroom cap cut into 1/2-inch slices
  • 1/2 cup extra-virgin olive oil for brushing
  • Coarse salt and freshly ground pepper to taste
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons fresh thyme leaves
Instructions
  1. Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) 

  2. Brush vegetables with oil, and season with salt and pepper. Grill vegetables, turning occasionally, until tender and slightly charred, 2 to 8 minutes (times vary depending on vegetable).

  3. Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper, and toss. Serve warm or at room temperature.

Recipe Notes

Recipe adapted from Martha Stewart.


May
31

Sausage, Potato, and Green Bean Foil Packs
Servings: 2 people
Ingredients
  • 1/2 package andouille sausage thinly sliced
  • 1/2 pound red potatoes quartered
  • 1/2 pound green beans trimmed
  • 4 ounces cremini mushrooms halved
  • 1/2 onion chopped
  • 2 tablespoons unsalted butter divided
  • 2 teaspoons cajun seasoning divided
  • salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley leaves
Instructions
  1. Preheat a gas or charcoal grill over high heat.
  2. Cut 2 sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 2 equal portions and add to the center of each foil in a single layer.

  3. Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.
  4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
  5. Served immediately, garnished with parsley, if desired.
Recipe Notes

*Foil packets can also be cooked in the oven at 425 degrees for 18-20 minutes. 

Recipe adapted from Damn Delicious.


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