Recipe Box

yummy ways to use your box

Greek Cucumber Bowl
Servings: 2 people
  • 4 cups kale divided
  • 1 cup white cannelini beans divided
  • 1.5 cups cooked quinoa divided
  • 6 thick slices of cucumber divided
  • sliced olives
  • fresh dill for topping
Tzatziki Sauce
  • 3/4 cup plain greek yogurt
  • 1/2 lemon juiced
  • 1/2 cup fresh dill
  • 1 tablespoon chopped green onion
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon pepper
  1. Divide and arrange all ingredients into two bowls.
  2. In a food processor, add all ingredients for tzatziki sauce and blend until smooth and creamy, scraping down the sides every so often. Taste test and adjust salt, lemon, etc.

  3. Divide sauce between the two bowls and serve.

Recipe Notes

Recipe adapted from The Glowing Fridge.


Tortellini with Pesto and Roasted Veggies
Servings: 2 people
  • 1 small zucchini sliced into half moons
  • 1 small yellow squash sliced into half moons
  • 1/2 red bell pepper diced
  • 1/4 large red onion diced
  • 2 oz mushrooms sliced
  • 1 cup grape or cherry tomatoes halved
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 clove garlic minced
  • 2 cups tortellini
  • 1 cup fresh spinach
  • 1/3 cup pesto
  • shredded parmesan cheese for serving
  1. Preheat oven to 425 degrees. Place zucchini, squash, bell pepper, onion and mushrooms on a rimmed 18 by 13-inch baking sheet. Drizzle veggies with olive oil and season with salt and pepper then toss to evenly coat. Roast in preheated oven 10 minutes, then remove, add tomatoes and garlic and toss. Roast 10 minutes longer or until veggies are tender then remove add spinach and toss, roast 1 minute longer or until spinach has wilted. 

  2. While veggies are roasting cook tortellini according to directions listed on package and drain.

  3. Pour drained tortellini into a large bowl. Add in roasted veggies and pesto and season with salt and pepper to taste then toss to evenly coat. Serve warm, top each serving with parmesan cheese.
Recipe Notes

Recipe adapted from Cooking Classy.


Beef and Kale Stir-Fry
Servings: 2 people
For the meat:
  • 1/2 lb lean beef cut into thin slices
  • 1/2 tbsp corn starch
  • 1/2 tsp honey
  • 1/2 tbsp soy sauce
  • 1 tsp olive oil
For the sauce:
  • 3 tbsp water
  • 3 tbsp soy sauce
  • 1/2 tbsp honey
For the vegetables:
  • 1 clove garlic minced
  • 1/2 bell pepper sliced
  • 4 oz snow peas
  • 2 cups chopped kale
  • cooked rice (optional)
  1. In a medium bowl, combine the beef, corn starch, honey, and soy sauce and let marinade at room temperature for 15 minutes.

  2. In a small bowl, combine the sauce ingredients and set aside.
  3. Heat a large skillet or wok over medium-high heat. Add 1/2 tsp of oil to the pan, then add in the meat. Cook the meat until it's seared on the outside, then remove the meat from the pan and set aside. Immediately add the remaining oil, then the garlic, bell pepper, and snow peas. Stir-fry the vegetables until they are tender. Once the vegetables are slightly tender, add the kale and stir-fry a minute more.

  4. Add the sauce ingredients and the meat to the vegetables and cook until the kale is slightly wilted and the sauce has thickened. Serve with cooked rice if desired.

Recipe Notes

Recipe adapted from Chow Bella


Beet and Cabbage Sauerkraut
Servings: 2 people
  • ½ medium cabbage head finely diced
  • 1 medium beet peeled and grated
  • 2 inch ginger piece peeled and grated
  • 1 tsp salt
  1. Add all ingredients in a large bowl, and use your hands for scrunching the mixture for two or three minutes, until the vegetable juices start to collect into the bowl bottom.

  2. Transfer the mixture into a clean glass jar and press well. If the juices don't cover the mixture, add more salted water (1 tsp sea salt for 1 cup of water).
  3. Cover with a lid and let sit on room temperature for up to one week, until the taste becomes sour.
  4. Keep in the refrigerator.
Recipe Notes

Recipe courtesy of Detox DIY


Oven Roasted Chicken and Snap Peas
Servings: 2 people
  • 2 chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon rosemary*
  • 1 clove garlic sliced
  • 1/2 lemon sliced into rounds
  • salt and pepper
  • 1 cup sugar snap peas
  • 2 cups cooked quinoa
  1. In an oven proof baking dish, toss the chicken with the oil, rosemary, garlic, and lemon slices. Season generously with salt and pepper. Roast for 30 minutes then add the sugar snap peas around the chicken thighs. Turn to broil and continue to cook until chicken is slightly browned and sugar snap peas have started to blister, another 5 to 8 or so minutes. Enjoy on top of cooked quinoa, or grain of choice with a sprinkle of lemon juice.

Recipe Notes

Recipe adapted from I Am a Food Blog

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