Recipe Box

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May
24

Yellow Squash and Cauliflower Curry
Servings: 2 people
Ingredients
For the quinoa:
  • 1/2 cup quinoa rinsed
  • 3/4 cup water
  • 1/4 teaspoon salt
For the roasted vegetables:
  • 1 tablespoons olive oil
  • salt as needed
  • 2 yellow squash
  • 1 1/2 cups cauliflower florets
For the curry:
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground black pepper
  • 1/2 tablespoon butter
  • 1/2 onion
  • 2 garlic cloves minced
  • 1 (1″) chunk of fresh ginger
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/4 cup water or chickpea broth
  • 1/2 can full-fat coconut milk
  • 1/2 cup chickpeas drained
  • 1 handful parsley washed and chopped
  • lime wedges and plain yogurt for serving
Instructions
Make the quinoa:
  1. Place the rinsed and drained quinoa in a medium saucepan with the water and salt. Bring to a boil, then reduce the heat to very low, cover, and let steam until tender and all the water is absorbed, about 15 minutes. Then fluff with a fork.

Roast the vegetables:
  1. Preheat oven to 400ºF. Halve the squash lengthwise and slice into half moons. Add the cauliflower florets and toss with 1 tablespoon oil and salt, spread in an even layer on a baking pan, and roast until golden and tender, 20-30 minutes, turning the veggies when the bottoms are golden. 

Make the curry:
  1. Peel the onion, halve it, and cut it into thin slices. Peel the garlic cloves, and slice them thinly. Peel the ginger chunks and cut them into slivers. 

  2. Melt the butter in a wide skillet over medium heat. When it simmers, add the onion, garlic, and ginger, and cook, stirring frequently, until the onion is wilted and tender, 10 minutes. Add all spices and 1/2 teaspoon salt, and cook for 5 minutes longer. Add the water or chickpea broth to the pan and stir up any good stuff sticking to the bottom. Add the coconut milk, give it a stir, and bring to a simmer. Gently fold in the chickpeas, roasted cauliflower and squash, and let simmer 5 minutes. Off the heat, stir in the cilantro. Taste, adding more salt if you feel the curry needs it.

  3. Add the water or chickpea broth to the pan and stir up any good stuff sticking to the bottom. Add the coconut milk, give it a stir, and bring to a simmer. Gently fold in the chickpeas, roasted cauliflower and squash, and let simmer 5 minutes. Off the heat, stir in the parsley. Taste, adding more salt if you feel the curry needs it.

  4. Serve the curry over the quinoa accompanied with a lime wedge to squeeze over it and a dollop of yogurt if you like.
  5. The curry and quinoa keep well, refrigerated airtight, for up to a few days. Reheat before serving.
Recipe Notes

Recipe adapted from Bojon Gourmet


May
24

Radishes Braised with Shallots and Vinegar
Servings: 2 people
Ingredients
  • 1 tablespoon butter
  • 2 slices bacon diced
  • 2 large shallots finely sliced
  • 1 pound radishes sliced in half
  • 2 tablespoons balsamic vinegar
  • 1/2 cup water
  • 2/3 cup Italian parsley finely chopped
  • Salt and freshly ground black pepper
Instructions
  1. Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
  2. Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
  3. Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
  4. Season with salt and pepper and serve.
Recipe Notes

Recipe adapted from The Kitchn


May
24

Salmon and Potato Foil Packets
Servings: 2 people
Ingredients
  • 1 medium potato sliced into very thin rounds about 1/16th-inch thick, divided
  • 4 tablespoons olive oil divided
  • salt and pepper to taste divided
  • 2 salmon filets
  • 1 orange halved
  • 1 lemon halved
Instructions
  1. Preheat oven to 400F. To a 12-inch long sheet of foil add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.

  2. Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
  3. Top each pile of potatoes with 1 salmon filet. Evenly drizzle each salmon filet with about 1 tablespoon olive oil.

  4. Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet. Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet. Season each salmon filet with salt and pepper.

  5. Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.
Recipe Notes

Recipe adapted from Averie Cooks


May
24

 

Roasted Sausage, Swiss Chard, and Cannellini Beans
Servings: 2 people
Ingredients
  • 1/2 bunch roughly chopped swiss chard stems and ribs removed
  • 1/2 can cannellini beans
  • zest and juice of one lemon
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1 1/2 tablespoons olive oil
  • 1-2 links sausage sliced
  • Finely grated parmesan for garnish
Instructions
  1. Heat oven to 400° F. Combine chard and cannellini beans in a large casserole, baking dish, or ovenproof skillet. It will look like a lot of chard, but it will considerably cook down. Season with a few pinches of salt and pepper.  Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.

  2. In a small bowl, whisk together lemon juice and zest, Dijon mustard, smoked Spanish paprika, and olive oil. Add to chard and cannellini beans and toss well with hands to evenly coat. 

  3. Evenly distribute the chard and beans in a single layer—or as close as you can get to a single layer. Nestle the pieces of sausage on top of the chard and beans. Roast for about 20 to 25 minutes, or until the chard is tender with crispy edges and the sausage is no longer pink. For extra security, you can toss about halfway through the cooking time to ensure even cooking.

  4. Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.

Recipe Notes

Recipe adapted from Food 52.


May
18

Cabbage, Celery, and Apple Slaw
Servings: 5 servings
Ingredients
For the dressing:
  • 1 cup mayonnaise
  • 2 tbsp sugar
  • 2 tbsp apple cider vinegar
  • 2 tsp salt
For the salad:
  • 4 cups chopped cabbage
  • 1 Granny Smith apple cored and thinly sliced
  • 1/2 cup sliced celery
  • 1/4 cup golden raisins
  • 1/3 cup walnuts chopped
  • 1/4 cup crumbled blue cheese
Instructions
  1. Combine all dressing ingredients in a small bowl.

  2. In a large bowl, combine all salad ingredients. Drizzle the dressing over the salad ingredients and toss well. Serve room temperature or chilled. 

Recipe Notes

Recipe adapted from Marzetti Kitchens


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