Recipe Box

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Green Apple, Celery, and Walnut Salad
Servings: 2 people
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Dijon mustard
  • 1 teaspoon honey
  • 2 Tbsp olive oil
  • 1 stalk celery with leaves
  • 1 granny smith apple peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
  • 1/3 cup walnuts toasted, chopped
  1. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. 

  2. Trim celery leaves and chop enough to measure 1/4 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

  3. Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Serve.

Recipe Notes

Recipe adapted from Epicurious.



Grilled Salmon with Avocado Salsa
Servings: 2 people
  • 2 filets salmon
  • 1 tbs olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1/2 tsp ancho chili powder
  • 1 tsp black pepper
  • 1 avocado cut into cube shapes
  • 1/2 small red onion sliced thinly
  • 2 limes juiced
  • 1 tbsp cilantro finely chopped
  • salt to taste
  1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, then rub the salmon filets with olive oil and the mixture.

  2. Refrigerate for at least 30 minutes. Preheat the grill while refrigerating. 

  3. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness. (I grilled for about 5 minutes)
  5. Top with avocado salsa and enjoy!
Recipe Notes

Recipe adapted from The Cookie Rookie.


Roasted Root Vegetable Stew
Servings: 2 people
  • 1 rutabaga peeled and diced
  • 1/2 pound fingerling potatoes cleaned and diced
  • 1 large carrot peeled and sliced into rounds
  • 2 cloves garlic peeled
  • 2 Tbsp olive oil divided 1 Tbsp and 1 Tbsp
  • 1/2 teaspoon salt
  • 1/4 cup onion chopped
  • 1 Tbsp tomato paste
  • 1/2 16 ounce can of whole peeled tomatoes
  • 1 cup of chopped kale packed
  • 1/2 teaspoon Italian seasoning or dried oregano
  • Black pepper to taste
  1. Preheat oven to 450°F. Into a large baking pan, mix together the chopped vegetables, garlic, and 1 Tbsp olive oil. Sprinkle with salt. Roast for 45 minutes, stirring halfway through.

  2. Meanwhile in a large saucepan, heat 1 Tbsp of olive oil over medium high heat. Once the oil is hot, add the onions and sauté until brown and soft. Stir in the tomato paste, and cook a minute longer.

  3. Tear the canned tomatoes into large pieces as you add them to the pot, then add some of the liquid from the can and stir. Add the Italian seasoning or oregano. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables finish roasting.

  4. When the root vegetables are ready (they should be easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, just a few minutes. Stir in the root vegetables. Season with salt and pepper to taste. 

Recipe Notes

Recipe adapted from Simply Recipes.



Chicken Fajita Lettuce Wraps
Servings: 2 people
  • 2 chicken breast
  • 2 cups warm water
  • 1/8 cup salt
  • 1 clove garlic peeled and smashed
  • 1/2 medium sweet onion thinly sliced
  • 2 bell pepper thinly sliced
  • 1 can black beans
  • green leaf lettuce leaves separated
  • avocado
  • fresh salsa
  • sour cream
  • fresh cilantro
  • 1 Tbsp olive oil
  • 1 lime
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  1. For the brine: combine water and salt in a medium bowl. Stir until all of the salt is dissolved. Add the chicken breasts and garlic (optional). Let chicken sit in the mixture for 30 minutes, uncovered, at room temperature.

  2. Preheat the oven to 400 degrees F.
  3. Remove the chicken breasts from the brine, rinse under cold water, then pat dry with paper towels.
  4. Cut the chicken into thin strips and add to 11X14 or 9X13 short rimmed baking pan. To the chicken, add sliced peppers and onion.

  5. In a small bowl, stir together the olive oil, chili powder, cumin, paprika, salt, and cayenne pepper. Pour the mixture over the chicken and toss with tongs to coat until the vegetables and chicken is coated in seasoning.

  6. Bake, uncovered, for 23-30 minutes or until the chicken is fully cooked and vegetables are tender. Stir once halfway.
  7. Remove the chicken from the oven and top with fresh lime juice, to taste. There will be some juices on the bottom of the pan and depending on personal preference, you can remove the chicken to a serving platter with tongs or serve in the baking pan. Taste for salt before serving with lettuce leaves and toppings.
Recipe Notes

Make sure to use a short rimmed baking pan that is large enough to fit the chicken and veggies in a light layer without overcrowding too much to ensure plenty room for moisture to escape.

Add 30 minutes to time for chicken to brine.

Recipe adapted from Little Broken.


Jerusalem Artichoke and Mushroom Saute
Servings: 2 people
  • 1/2 lb jerusalem artichokes washed and scrubbed clean
  • 1 Tablespoon extra virgin olive oil or butter
  • 1/2 lb cremini mushrooms thinly sliced
  • Pinch of salt
  • Freshly ground black pepper
  • 1/4 cup chopped flat leaf parsley
  • 1 garlic clove finely chopped
  • 1 teaspoon of lemon zest
  • The juice of ½ a small lemon
  1. Thinly slice the jerusalem artichokes and place them immediately in a medium sized saucepan filled with salted water.
  2. Place the saucepan on the stove and bring to a boil. Reduce to a simmer and cook for about 4 to 5 minutes or until the sunchoke slices are tender but not falling apart. Drain and set aside.
  3. In the meantime make the persillade by finely chopping the flat leaf parsley, lemon zest and garlic together. Set aside.
  4. Heat oil or butter in a large saute pan or skillet on medium heat. Add the mushrooms and a pinch of salt and pepper and turn to coat them well.
  5. Cook, turning the mushrooms over from time to time, until the water in the mushrooms has completely evaporated and the they feel tender to the fork. Add the cooked sunchokes and continue to cook stirring occasionally for another 2 to 3 minutes or so to lightly brown. Add the persillade and stir and cook for an additional minute before removing from heat and adding the lemon juice.
  6. Serve immediately.
Recipe Notes

Recipe adapted from Gourmande in the Kitchen.

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