Recipe Box

yummy ways to use your box
May
31

Stir Fry Chickpeas, Snow Peas, and Kale
Servings: 2 people
Ingredients
  • 3/4 cup chickpeas cooked
  • 2 tbsp soy sauce
  • 1 garlic clove minced
  • 1 tbsp white wine vinegar
  • ½ tsp honey
  • 2 tbsp coconut oil
  • 1 white onion peeled and sliced
  • 2 cups kale washed and roughly chopped
  • 1 cup snow peas rinsed and ends chopped
  • 1/2 tsp red pepper flakes
  • 1/4 cup vegetable stock
Instructions
  1. Marinate the chickpeas in the soy sauce, white wine vinegar, honey and the garlic for 10-20 minutes. 

  2. In a hot wok, add the coconut oil, kale, snow peas, and onion and stir-fry for 3 minutes. Then add the stock, and stir through.

  3. Add the chickpeas to the wok and cook for a further 2 minutes. Serve.

Recipe Notes

Recipe adapted from Good Chef Bad Chef


May
31

Turmeric Maple Roasted Beets and Carrots
Servings: 2 people
Ingredients
  • 2 beets peeled and cut into rounds
  • 3 carrots cut into strips
  • 1 tbsp ghee or butter melted
  • 1/2 tbsp ground turmeric
  • 1/2 tbsp pure maple syrup
  • 1/2 tsp sea salt
Instructions
  1. Preheat your oven to 425 degrees fahrenheit.
  2. Start by prepping your vegetables. Peel and slice your beets into rounds. Then, cut your carrots into strips. Place your beets and carrots in a large mixing bowl.
  3. Add the rest of the ingredients to your mixing bowl and toss until your vegetables are coated.
  4. Spread your beets and carrots out on a baking sheet, and place in your oven to roast.
  5. Roast for 15 minutes, and then remove from the oven and toss your vegetables around. Place back in the oven and cook for another 15 minutes, or until your veggies are tender but retain just a little crunch.
  6. Serve with your favorite protein and enjoy!
Recipe Notes

Recipe adapted from Real Simple Good.


May
31

Parmesan Chicken and Zucchini
Servings: 2 people
Ingredients
  • 2 Chicken Breasts
  • 4 Tablespoons butter
  • 1/4 cup Italian Bread Crumbs
  • 1/4 cup grated parmesan
  • 1/8 cup flour
  • 1 medium zucchini or yellow squash* sliced
  • 1 garlic clove minced
Instructions
  1. In a large skillet over medium heat melt 1 Tablespoon butter. To make the chicken, melt 2 Tablespoons butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.

  2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
  3. Add 1 Tablespoon of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

Recipe Notes

*Yellow squash is a good substitute for zucchini. 

Recipe adapted from The Recipe Critic.


May
24

Homemade Dill Pickles
Ingredients
  • 1 quart water
  • 1/2 cup apple cider vinegar
  • 1/4 cup pickling salt
  • 1 pound pickling cucumbers
  • 4 large heads of dill
  • 4 garlic cloves peeled and sliced
  • 2 1 quart jars cleaned
Instructions
  1. Wash jars in hot soapy water and rinse well (or run through the dishwasher). Make sure the jars are hot when you add the brine.

  2. Measure the water, vinegar and salt into a sauce pan and set over high heat - you want the salt to dissolve and the mixture to come to a full boil.

  3. Meanwhile, make sure your cucumbers are good and clean. Cut them however you like - the smaller the pieces, the more that will fit in a jar. 

  4. In the bottom of each jar, place 1 head of dill. You can also put in some of the fronds and stems. Then put 1 garlic clove in the bottom.

  5. Fill each jar with cucumbers. Leave a good inch of headspace at the top, so that the brine will be able to cover the pickles.

  6. Top the cucumbers in the jars with another clove of garlic, as well as another head of dill. You can just leave it at that, or for a little more complexity of flavor, add a scant teaspoon of mustard seed, a pinch of red pepper flake and 5 peppercorns to each jar.

  7. Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
  8. Screw on the lids. Leave the jars out in the counter for 2 or 3 days, and then store in the refrigerator for at least two weeks before opening them.

  9. They will keep well for several months at least, so long as you keep them refrigerated. 

Recipe Notes

Recipe adapted from The Creekside Cook


May
24

Roasted Carrot and Beet Salad
Servings: 2 people
Ingredients
  • 1/2 head garlic
  • 2 tablespoons olive oil divided
  • 1/2 bunch carrots peeled
  • 1/2 bunch beets scrubbed and trimmed
  • 1/2 bunch of swiss chard or kale washed, stems removed
  • 1/2 tablespoon lemon juice
  • ¼ cup raw pepitas
  • salt to taste
  • black pepper to taste
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
  3. Turn the oven up to 425 degrees.
  4. While the garlic roasts bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with a slotted spoon and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Use a peeler if needed for tougher skins.
  5. Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.
  6. Arrange the chard on another baking sheet. Drizzle with ½ tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.
  7. Next make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining olive oil and combine until smooth.

  8. Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt.
  9. To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired.
Recipe Notes

Recipe adapted from With Food and Love


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