Recipe Box

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Thai Pumpkin and Coconut Soup
  • 1 tablespoon oil of choice
  • 1 medium onion chopped
  • 1 pumpkin peeled chopped
  • .25 lb white potatoes peeled chopped
  • 2 garlic cloves crushed
  • 1/4 cup Thai red curry paste or curry powder
  • 2 1/2 cups chicken stock
  • 400 ml can coconut milk
  • 2 tablespoons unsalted roasted peanuts finely chopped
  • 2 tablespoons fresh cilantro leaves chopped
  • 1 tbsp chives or green onion finely chopped
  • 2 teaspoons lime juice
  1. Heat oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until softened, make sure to stir occasionally.
  2. Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic. and still cook, stirring for 1 minute or until fragrant.
  4. Add the curry paste to pan and cook, stirring for about 2 minutes and the vegetables are coated all over.
  5. Add the stock, stirring to combine. Cover and then bring to the boil.
  6. Reduce heat to low and simmer for about 15 minutes.
  7. Remove the lid and allow the mixture to simmer for a 20-25 minutes longer, or until the vegetables are tender.
  8. Remove from heat. Stand for 5 minutes.
  9. Blend soup until smooth using a stick blender then return to medium heat and stir in 1 cup coconut milk. Season with pepper.
  10. Cook, stirring occasionally for 5 to 6 minutes or until heated through.
  11. While soup cooks, combine peanuts, coriander, green onion and lime juice in a small bowl. Ladle soup into bowls and serve drizzled with remaining coconut milk and with peanut mixture sprinkled on top.
  12. Enjoy!
Recipe Notes

Recipe from My Organized Chaos


Country Ranch Green Beans and Potato
  • 4 tbsp bacon grease, butter or favorite oil
  • 1 lb red potatoes cut into a 1/2-inch dice
  • 1 small sweet onion diced
  • 1 lb green beans trimmed, cut
  • 1 1/2 teaspoons Ranch seasoning
  • 1/4 teaspoon black pepper
  • 4 slices bacon cooked and crumbled
  • 1/4 to 1/2 teaspoon Tabasco sauce optional
  1. In a pot of boiling water, cook green beans until tender. Drain and set aside.
  2. Cook bacon until cook through. Reserve bacon grease if using.
  3. Heat bacon grease/butter over medium-high heat in a large pan.
  4. Add potatoes and cook for 7 minutes, flipping them over halfway through.
  5. Add onion and cook 3 to 5 more minutes, until potatoes are soft.
  6. Add remaining ingredients and stir. Let everything warm through and then remove from heat and serve.
  7. Add tabasco sauce if desired.

Recipe Notes

Make your own Ranch Mix or use your favorite store brand.

Recipe from Spicy Southern Kitchen



Hibiscus Flower Quesadillas
  • 1 cup roselle leaves
  • 4 cups water
  • 1 tablespoon oil
  • ½ a small onion diced
  • 1 garlic clove
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 4 tortilllas corn/flour blend
  • 5 ounces crumbled queso fresco cheese or jack
  • Optional additions: chopped scallions cilantro, sliced avocado
  1. In a medium pot, add 1 cup roselle leaves to 4 cups water. Bring to a boil, cover, then simmer on medium for 5 minutes. Turn heat off and leave covered.

  2. Prep onion and garlic, crumble the cheese and get garnishes ready (slice avocado, chop cilantro, scallions). Drain flowers, reserving and chilling liquid for drinks!
  3. In a skillet, heat oil over med-high. Add onion and drained re-hydrated hibiscus flowers. Saute for two minutes.Turn heat to medium-low, add garlic, stir a minute, then cover, Let cook 5 minutes. Add salt and spices, mix.
  4. Assemble quesadillas. Add crumbled queso fresco cheese to half the tortilla, top with cooked hibiscus, avocado, scallions and cilantro. Fold over. Repeat.
  5. In a greased skillet over medium heat, lightly brown both sides of the quesadillas then place on a sheet pan, in a warm oven to melt the cheese. Cut into wedges. Serve hot.
Recipe Notes

Recipe from Feasting at Home





Sage and Lemon Pasta
  • 1 cup walnut halves
  • 1 lb sweet or hot Italian sausage or other favorite protein
  • 3/4 lb ziti or other similar pasta
  • 2 Tbsp butter
  • 1 bunch fresh sage
  • 1/4 cup cream
  • juice of 1 large lemon about 3 tbsp
  • 3/4 cup grated Asiago cheese or other hard Italian cheese
  1. Put the walnuts in a cast iron skillet or other heavy skillet and toast over medium heat until you start to smell them and they begin to brown, stirring constantly. This will take about 10 minutes or so. Cool slightly and then give them a rough chop. Set aside.
  2. Remove the sausage meat from the casing and brown over medium heat until there is no pink left. Set aside.
  3. Cook the ziti according to package directions, to just shy of al dente.
  4. Pluck the sage leaves off their stems and finely slice them. You should have at least 1/3 - 1/2 cup.
  5. Melt the butter in a large skillet (big enough to hold the final dish) over a good medium high heat and add the sage. Let the sage sizzle and cook for two minutes, just until the butter begins to brown, Stir fairly constantly.
  6. Lower the heat and add the cream, stirring to combine. Add salt and pepper, sausage, and walnuts to the pan.
  7. When the pasta is just tender, drain and add it to the sauce, reserving a little of the cooking liquid.
  8. Toss well with lemon juice, cheese, and heat through. Add a little more cream, or some of the reserved cooking liquid if the sauce seems skimpy. Taste and add salt, pepper, or more lemon juice.
Recipe Notes

Recipe from The View from Great Island


Sweet and Sour Red Cabbage
  • 2 tbsp butter
  • 5 cup red cabbage shredded
  • 1 cup green apple sliced
  • 1/4 cup sugar
  • 1/3 cup apple cider vinegar
  • 3 tbsp water
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1/4 tsp ground cloves
  1. Place butter, cabbage, apples, and sugar into a large pot.
  2. Pour in vinegar and water, then season with salt, pepper, and ground cloves.
  3. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 30-45 mins.

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