Recipe Box

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Radish, Orange and Goat Cheese Salad
Servings: 2 people
  • 1 shallot minced
  • 2-3 tbsp white balsamic vinegar
  • salt
  • 2-3 radishes
  • 2-3 small oranges sliced
  • A handful of walnuts chopped
  • Goat cheese to taste
  • green onion chopped
  • Olive oil to taste
  1. Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
  2. Peel the radishes if you wish, though it is by no means necessary. Then thinly slice them. Arrange radish slices on a platter. I try to fold some of them so they're not all squished down in one flat layer, but arrange however you wish. Season lightly with salt.

  3. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
  4. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour shallots and vinegar over top. Drizzle olive oil to taste (1 to 2 tablespoons) over top. Scatter green onions on top.

  5. Let sit a few minutes before serving.
Recipe Notes

Recipe adapted from Popsugar


Tomato Cucumber Pasta Salad
Servings: 8 people
Dill & Garlic Vinaigrette:
  • 3/4 cup olive oil
  • 6 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1 large clove garlic minced
  • 1 1/2 tablespoons fresh dill minced
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
Pasta Salad:
  • 1/2 pound pasta
  • 1 pound tomatoes diced
  • 1 pound cucumbers diced
  • 1/2 cup pitted olives
  • 1/2 cup crumbled feta cheese
  • 2-3 avocados diced
  • 2 tablespoons fresh dill
For the vinaigrette:
  1. Place ingredients in a jar, tighten the lid, and shake until incorporated.
For the pasta salad:
  1. Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool.
  2. In a large bowl, combine all salad ingredients. Toss with about 2/3 of the vinaigrette until everything is evenly coated (reserve the remaining 1/3 of the vinaigrette to add just before serving).
  3. Cover salad and refrigerate for at least 4 hours. Remove from the refrigerator, add diced avocado, and stir in remaining vinaigrette (to taste). Garnish with dill, if desired.
Recipe Notes

When I make pasta salad, I like to add the majority of the dressing when I mix everything together and then allow the flavors to blend in the refrigerator for several hours. Most of the dressing gets absorbed into the pasta during this time, so I typically stir in some additional dressing just before serving for extra moisture and flavor. But if you feel that using the entire amount of vinaigrette would be too much, simply add the amount that suits your tastes.

I like to add avocado just before serving so that it doesn't turn brown.

Keep in the refrigerator for a few days if you have leftovers.

Recipe adapted from Five Heart Home


Teriyaki Chicken Lettuce Wraps
Servings: 2 people
  • 1 3/4 lbs chicken breasts diced
  • 2 1/2 Tbsp olive oil divided
  • 1/2 cup Teriyaki sauce
  • 2 Tbsp water
  • 1 Tbsp cornstarch
  • 1 Tbsp honey
  • 1 cup sliced green onions divided
  • 1 clove garlic minced
  • 1 red bell pepper diced
  • 1 8 oz can sliced water chestnuts chopped
  • 1 cup shredded carrots
  • butter lettuce leaves
  • 1/2 cup cashews roughly chopped
  1. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally. Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.
  2. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and saute 20 seconds. Add bell pepper and water chestnuts and saute 2 minutes. Whisk sauce mixture once more and pour into skillet. Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through. Serve over lettuce leaves with remaining 1/4 cup green onions.
Recipe Notes

Recipe adapted from Cooking Classy


Steak with Balsamic Fig Jam, Roasted Potatoes and Greens
Servings: 2 people
  • olive oil
  • salt
  • pepper
  • 10 oz potatoes
  • 1-2 sprigs fresh thyme
  • 10 oz sirloin steak
  • 2 cups chard and spinach combined packed
  • 1-2 cloves garlic peeled
  • 3 Tbs gorgonzola crumbles
Fig Jam
  • cup ½ shallot diced small
  • 6 Tbs balsamic vinegar
  • 2 Tbs honey
  • 1 Tbs water
  • 5-6 dried figs roughly chopped
  1. Preheat oven to 375 degrees. Cut potatoes into quarters (or slices, if your potatoes are huge).
  2. Spread in a single layer on a foil-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and whole thyme sprigs. Roast 15-20 minutes, or until cooked through.
Fig Jam
  1. Heat ½ tablespoon olive or coconut oil in a pot over medium-high heat. Add diced shallot, salt, and pepper, stir. Cook 1 minute, or until shallots soften. Add chopped figs and stir. Reduce heat to medium-low.

  2. Add honey and balsamic vinegar and about 1 tablespoon water to pan; stir. Bring to a low boil. Simmer 8-10 minutes, or until syrupy, stirring frequently.
  1. Meanwhile, heat 1 ½ tablespoons oil in a large pan over medium-high heat.
  2. Season both sides of steak and add to hot pan. Sear 4-5 minutes on each side for medium. 

  3. Mince garlic. Roughly chop greens.
  4. Transfer steak to cutting board, allow to rest.
  1. Return pan used for steak to stovetop.
  2. Heat 1 tablespoon oil over medium heat. Add garlic to hot pan and cook 30 seconds. Add greens. Season with salt and pepper; stir.

  3. Add 2 tablespoons water. Cook 4-5 minutes, or until greens are wilted.
  4. To Serve
  5. Divide roasted potatoes between plates. Pile greens alongside potatoes. Thinly slice steak against the grain and divide between the plates. Top with fig jam (include plenty of the syrup) and sprinkle with Gorgonzola.
Recipe Notes

Recipe adapted from Yummly


Shrimp Lettuce Wraps with Peanut Dipping Sauce
Servings: 2 people
For the Lettuce Wraps:
  • 1/2 head of Lettuce.
  • 1/2 lb large shrimp peeled and deveined
  • Salt and Pepper to taste
  • 1/2 Tbsp olive oil
  • 1 Avocado sliced into strips
  • 1/2 Cucumber sliced into strips
  • 1/2 bunch Cilantro
  • 1/2 medium Carrot cut into matchsticks
For the Peanut Sauce:
  • 1/4 cup sesame ginger dressing
  • 1 Tbsp creamy peanut butter microwave 30 sec if peanut butter refrigerated
  1. Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper. Add 1/2 Tbsp olive oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don't overcook them or they will turn rubbery.

  2. Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips. 

  3. Make your dressing by whisking together the sesame ginger dressing with the peanut butter. If you have a tightly sealed tupperware, you can put it int there and shake it up until it's nice and smooth. This sauce is so so tasty and way too easy!

  4. Assemble your lettuce wraps with a lettuce leaf, several strips of carrot and cucumber, a decent slice of avocado, 2 shrimps and a couple good sized sprigs of cilantro. Then drizzle the top with the peanut dipping sauce.

Recipe Notes

Recipe adapted from Natasha's Kitchen.

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