Recipe Box

yummy ways to use your box
Apr
13

 

Greek Chickpea Cucumber Salad
Servings: 2 people
Ingredients
  • 1 15 oz can chickpeas
  • 1 cucumber
  • 1 tomato
  • 1 oz feta cheese
  • 1/2 lemon juiced
  • 2 Tbsp extra-virgin olive oil
  • 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • 2 Tbsp coarsely chopped fresh dill
  • Salt and fresh ground black pepper
Instructions
  1. Open, drain and rinse the chickpeas, and then add to a large bowl.
  2. Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomato into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.

  3. In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.
Recipe Notes

Make-Ahead: This salad can be made a few hours in advance. If you plan to make it a day in advance, we recommend leaving the tomatoes out of the salad, and then cutting and adding them just before serving since they are more fragile and will wilt more quickly than the cucumbers and chickpeas. 

Recipe adapted from Inspired Taste.


Apr
13

Salmon with Red Potato, Asparagus, and Collard Green Hash
Servings: 2 people
Ingredients
Lemon Aioli:
  • 2 tablespoons mayo
  • 1/2 tablespoon whole grain Dijon mustard
  • 1 small clove garlic crushed or grated
  • 1/2 tablespoon fresh lemon juice or more to taste
  • Salt and black pepper
Hash:
  • 1 tablespoon olive oil divided
  • 1/2 pound red potatoes scrubbed and cubed
  • 1 small shallot chopped
  • 1/4 bunch asparagus woody ends removed and chopped on the diagonal into 2-inch pieces
  • 1/4 bunch collard greens de-stemmed and chopped
  • 1/8 cup water
  • Salt and black pepper
Salmon:
  • 1/2 tablespoon olive oil
  • 2 salmon fillets
  • 1/2 tablespoon salmon hash spice blend
  • Salt and black pepper
For Serving:
  • 1 fresh lemon cut into 4 wedges
Instructions
  1. For the aioli, whisk together the mayo, mustard, garlic, and lemon juice with a pinch of salt and pepper. Cover and refrigerate until serving.
  2. For the hash, add 1/2 tablespoon of oil to a large skillet over medium-high heat. Add the potatoes in an even layer and season with a sprinkle of salt and pepper. Cook (uncovered) until browned outside and softened inside, about 10 to 12 minutes, stirring occasionally. Add the shallot and 1/2 tablespoon oil to the potatoes and cook until the onion starts to soften, about 2 to 4 minutes, stirring occasionally. Stir in the asparagus, collard greens, and water, and season with a sprinkle of salt and pepper. Cook until the collard greens are wilted, the water is evaporated, and the other vegetables are fork-tender, about 4 to 6 minutes, stirring occasionally.

  3. Meanwhile, cook the salmon. Pat each fillet dry with a paper towel and season with the salmon hash spice blend, salt, and pepper. Add oil to a large skillet over medium-high heat; once the oil is hot, add the salmon fillets and cook until browned on both sides and cooked in the center, about 4 minutes per side. (Turn the heat down as necessary to prevent the salmon from burning outside before it’s fully cooked inside. Once the salmon is browned outside, you can turn the heat down to low and cover the skillet with a lid or piece of foil to help the salmon seam inside.)

  4. To serve, divide the hash between 2 plates and add 1 piece of salmon to each; serve along with the aioli and fresh lemon wedges.

Recipe Notes

Recipe adapted from An Edible Mosaic.


Apr
13

Chickpea, Cherry, and Cucumber Salad
Servings: 2 people
Ingredients
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp dried parsley
  • pinch salt and pepper
  • 1/4 cup dried cherries
  • 1 Cucumber cut in chunks
  • 1 Can of chickpeas drained and rinsed
  • 1/4 cup Feta or goat cheese
  • 3 cups lettuce chopped
Instructions
  1. Add the vinegar, oil, parsley, salt, pepper and cherries in a large bowl. Whisk everything together.

  2. Add the cucumber, chickpeas and cheese. Toss to coat everything.
  3. Put the mixture on top of the chopped lettuce and serve. 

Recipe Notes

Recipe adapted from Green Lite Bites.


Apr
13

One Pot Spinach Chicken Pasta
Servings: 2 people
Ingredients
  • 4 Tablespoons olive oil
  • 2 chicken breasts cut into bite size pieces
  • 16 ounces sliced mushrooms
  • 4 garlic cloves
  • 2 cups pasta
  • 4 cups water
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons basil
  • 3 cups chopped spinach
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh Parmesan cheese for garnish
Instructions
  1. In a large sauce pan over medium heat, heat oil. Once oil is heated, add chicken and cook chicken over medium high heat for about six minutes until almost done.
  2. Add mushrooms and garlic and cook for another 4 minutes until mushrooms are tender.
  3. Add pasta, water, salt, pepper and basil. Bring to a boil and cook until pasta is tender about 10 to 13 minutes. Water should be almost gone.
  4. Add spinach, cream and grated Parmesan and bring to simmer.
  5. Serve immediately.
  6. Garnish with fresh Parmesan.
Recipe Notes

Recipe adapted from Chef in Training.


Apr
08

Balsamic Jerusalem Artichokes
Servings: 2 people
Ingredients
  • 1/2 tablespoons olive oil
  • 1/2 pound small Jerusalem artichokes scrubbed, quartered
  • salt and freshly ground black pepper
  • 1 sprig rosemary
  • 1 Tbsp unsalted butter ½ stick
  • 1 Tbsp balsamic vinegar
Instructions
  1. Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and 1 Tbsp water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.

  2. Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
  3. Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
  4. Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
Recipe Notes

Recipe adapted from Bon Appetit


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