Recipe Box

yummy ways to use your box

Dijon Chicken and Potatoes
Servings: 2 people
  • 2 chicken thighs or breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 slices bacon
  • 1/2 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon smoked paprika
  • 1 Tablespoons butter
  • 1/2 small yellow onion chopped
  • 2-3 small potatoes or 1 large potato diced
  • 1/2 Tablespoon fresh chopped parsley
  1. Preheat oven to 450°F. Season chicken with salt and pepper and set aside.

  2. Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through. Remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
  3. Meanwhile, whisk together the broth, vinegar, mustard, garlic, and paprika in a small bowl. Set aside.

  4. Add 2 Tablespoons butter to the pan. Add in the onion and saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
  5. Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top with chopped bacon and parsley. Serve while hot.
Recipe Notes

Recipe adapted from I Heart Nap Time.


Creamy Cucumber-Radish Salad
Servings: 2 people
  • 2 medium cucumbers
  • 6-7 radishes
  • 1 bunch scallions
  • 1 cup cottage cheese
  • salt and pepper
  1. Peel, half, seed, and slice cucumbers.
  2. Wash and thinly slice the radishes.
  3. Chop the scallions.
  4. Place all the ingredients into a medium salad bowl and sprinkle with some salt and pepper.
  5. Stir everything together and enjoy!
Recipe Notes

Recipe adapted from Cooktoria.


Maple Roasted Carrot Salad
Servings: 2 people
  • 1 pound carrots preferably with leafy tops
  • olive oil
  • salt and freshly ground black pepper
  • 2 tablespoons pure maple syrup
  • 1/3 cup dried cranberries
  • 1/3 cup orange juice
  • 1 1/2 tablespoons balsamic vinegar
  • 1 garlic clove minced
  • 1 cup lettuce or mixed greens packed
  • 3 ounces goat cheese
  • 1/3 cup roasted almonds
  1. Preheat the oven to 425 degrees.
  2. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in even, large diagonal slices and place in a medium bowl with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

  3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the lettuce in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

Recipe Notes

Recipe adapted from Tasting Table.


Baked Eggs with Spinach and Tomatoes
Servings: 2 people
  • 1 Tbsp olive oil
  • 1 garlic clove crushed
  • 1 cup fresh spinach packed
  • 1 tomato diced
  • 1 Tbsp minced onion
  • 2 eggs
  • Salt and pepper
  • Paprika sprinkle as garnish
  • Fresh fruit as side dish
  1. Preheat oven to 350.
  2. To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach. Toss the spinach around for a minute, then add the diced tomatoes. Toss together and then add the minced onion. Let simmer until most of the liquid has cooked off, about 5-7 minutes.
  3. Place the sauteed spinach into an ovenproof dish (you could use ramekins), creating divets for the eggs. Crack 1 egg into each hole.
  4. Bake the spinach and eggs for about 8 to 10 minutes, or until your desired egg doneness.

  5. Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
  6. Serve with fresh fruit for a well balanced breakfast!
Recipe Notes

Recipe adapted from 5 Dollar Dinners.


Buttered Beets with Spring Herbs

The beets go great with chicken, pork, or duck. 

Servings: 2 people
  • 2 beets rinsed, tops trimmed
  • 1/3 cup water
  • 1 Tbsp butter
  • 1/2 teaspoon minced garlic
  • 2 Tbsp chopped fresh chives or green onion tops
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon minced fresh tarragon
  • 1/2 Tbsp red wine vinegar
  1. Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges.
  2. Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.
Recipe Notes

Recipe adapted from Epicurious.

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