Recipe Box

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Tomato and Beet Salad
Servings: 2
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon real salt optional
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons chopped fresh herbs I used a combination of parsley and basil
  • 2 medium roasted beets sliced
  • 2 medium tomatoes sliced
  • 1/4 cup prepared pearl barley optional
  1. In small bowl, whisk oil, lemon juice, salt and pepper until well combined. Stir in herbs.
  2. Arrange beets and tomatoes on serving platter. Sprinkle with barley, if desired. Drizzle with vinaigrette and serve immediately.
Recipe Notes

Recipe adapted from:


Roasted Jerusalem Artichokes
Servings: 2
  • 1/2 lb Jerusalem artichokes / sunchokes
  • 1 tbs olive oil
  • Real salt and pepper
  • 2 tbs butter melted
  • 2 garlic cloves crushed
  • 2-3 tbs chopped thyme
  • a handful of crumbled feta
  1. Preheat oven to 350°F.
  2. Wash and scrub the sunchokes well (no need to peel), then cut in thin slices or wedges.
  3. Mix sunchoke slices with the olive oil, salt and pepper and roast for 25-30 minutes, or until they become soft and golden-colored.
  4. Melt 2 tbs of butter, and add to it the crushed garlic and chopped thyme. Pour over the roasted sunchokes while still hot, and distribute well.
  5. Serve, sprinkled with Feta cheese.
Recipe Notes

Recipe adapted from:



Thyme Carrots and Potatoes
Servings: 2
  • lemon cut into slices
  • 2 boneless chicken breasts with skin
  • olive oil for drizzling
  • real salt and coarsely ground black pepper
  • 2 to 3 shakes paprika
  • pound small potatoes any larger ones halved
  • 3 carrots sliced in half lengthwise
  • 5-10 fresh thyme sprigs
  • 1-2 fresh rosemary sprigs or 1-2 tsp dried
  1. Preheat the oven to 450 degrees F.
  2. On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Sprinkle the chicken with a few dashes of paprika, then move on to the other half of the sheet.

  3. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper.
  4. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
  5. Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary (if fresh), thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
Recipe Notes

Recipe adapted from: Food Network



Mushroom & Cabbage Bowl

Choose your favorite protein or just have a vegetarian dish.

Servings: 2
  • 1 tablespoon ghee or butter
  • ¼ pound ground pork
  • ¼ cup mushrooms chopped
  • ½ medium onion chopped
  • ½ clove garlic minced or pressed
  • ½ teaspoon fresh grated ginger or ¼ teaspoon dried ginger
  • 1 small carrot grated
  • 1 tablespoon coconut aminos or tamari sauce
  • ¼ pound raw wild caught shrimp peeled, deveined and coarsely chopped
  • ¼ head cabbage sliced thinly
  • teaspoon fish sauce
  • Real salt to taste
  • Finely ground black pepper to taste
  • Thai sweet chili sauce or other hot sauce (optional)
  • Cauliflower rice (homemade cooked white rice)
  • ¼ cup green onion
  1. In a large stainless steel or cast iron skillet, over medium heat, cook ground pork, mushrooms, carrots, onion and garlic in ghee (or butter). Cook 3-5 minutes or until pork is fully cooked.

  2. Add your chopped shrimp, thinly sliced cabbage and remaining ingredients to your skillet and season to taste with sea salt and pepper. Continue to cook until vegetables are soft and shrimp is cooked through. When done, remove from heat and set aside.
  3. Serve with cauliflower rice (or cooked white rice) immediately, garnish with green onions and drizzle with Thai Sweet Chili Sauce.

Recipe Notes

Recipe adapted from: Health Starts In the Kitchen



Watermelon Radish and Arugula Salad
Servings: 2
For the vinaigrette
  • 1 tablespoon blood orange juice or other citrus
  • 1 tablespoon white wine vinegar
  • 1/2 shallot minced
  • 1/4 teaspoon real salt
  • 2 tablespoons extra virgin olive oil
For the salad
  • 2-3 cups of arugula
  • 1-2 watermelon radishes thinly sliced
  • 1/8 cup fresh cilantro leaves
  • 1 avocado thinly sliced
  • 1/8 cup crumbled feta or goat cheese
  1. In a small jar combine the blood orange (or citrujuice, white wine vinegar, minced shallot, and salt. Whisk or shake lightly. Add in the olive oil while whisking, or add and cover and shake the jar until combined.
  2. In a shallow bowl, combine the thinly sliced radishes and 1 tablespoons of the vinaigrette. Allow to marinate for at least 10 minutes, but this can be done ahead and stored in the refrigerator until ready to eat.
Recipe Notes

Before serving, place the arugula, cilantro and the marinated radishes together with the remaining dressing. Toss to coat. Garnish the salad with avocado slices and feta. Serve.

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