Recipe Box

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Malabar Spinach and Mushroom Stir Fry
  • 1 bunch Malabar spinach
  • 8 oz fresh mushrooms
  • 1 tsp plus a spritz of oil of choice
  • 1 tsp ginger paste
  • 1 TB garlic paste
  • 2 tsp soy sauce
  • 2 tsp shaoxing wine sake or cooking sherry would probably work in a pinch
  • mushroom cooking liquid see below
  • salt to taste only if necessary since soy sauce can be salty
  1. Wash the Malabar carefully, tear larger leaves into pieces and leave to drain.
  2. Separate the stems from the caps on mushrooms. Slice the stems medium-thick, and cut the stems in half.
  3. Heat a frying pan on high heat. Spray with oil. When pan is quite hot, add the mushrooms to sautéed for a few minutes until well browned, remove to a bowl and set aside. Soon a little liquid will begin to accumulate in the bottom of the bowl. Don’t drain it off.
  4. In the same pan, heat 1 tsp oil on medium-high. Add ginger and garlic pastes and stir-fry a minute or two, until they begin to stick to the pan. Add a little of the reserved mushroom liquid. Continue to stir another minute or two, then add the torn spinach eaves and mushrooms. Stir-fry 1-2 minutes, until leaves begin to wilt. Add the wine and soy sauce. Stir-fry just another minute or so, until all is blended.
  5. Remove from the heat, salt to taste, and serve at once.
Recipe Notes

Recipe from Out of the Garden


Potato Cakes
  • 3 slices chopped bacon
  • 1 lb peeled and cut into 1-inch pieces Yukon Gold potatoes
  • 2 cloves peeled and cut lengthwise in half garlic
  • 1/8 cup plain low-fat Greek-style yogurt
  • 1/8 cup reduced-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cups panko breadcrumbs
  • 1/2 cup shredded cheddar cheese
  • 3 finely chopped scallions or green onions optional
  • 4 teaspoons oil of choice
  1. Spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add the bacon and cook until crisp, 3-4 minutes. Transfer to paper towels to drain.
  2. Place the potatoes and garlic in a large pot with enough water to cover by 2 inches; bring to a boil. Reduce the heat and simmer until fork-tender, about 20 minutes; drain. Return the potatoes and garlic to the pot. Mash with the yogurt, broth, salt and pepper, until smooth. Stir in 1/2 cup panko, the cheese, scallions and bacon. Shape into eight (3-inch) patties. Place the remaining 3/4 cup Panko in a shallow dish and dredge the patties into the crumbs.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the potato cakes and cook until browned and crisp, 3–4 minutes per side. Carefully transfer to a serving platter. Repeat with the remaining oil and potato cakes. Serve hot.
Recipe Notes

Recipe from Paula Deen


Sweet and nutty kabocha squash rings are baked in the oven for just about an hour, resulting in golden-brown, crispy rings that will make boring old french fries feel so passé. High in vitamins A and C, this tasty low-carb snack supports your immune system all Winter long.

Kabocha Squash Fries
For fries:
  • 1 large kabocha squash unpeeled, cut lengthwise, seeds removed with a spoon, and cut into 1/4-inch half-moons
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
For dip: (Optional)
  • 3/4 cup nonfat Greek yogurt
  • 1 teaspoon sriracha use more or less, depending on desired heat
  • 1/4 teaspoon sea salt optional
  1. Preheat the oven to 375°F, and line a baking sheet with aluminum foil.
  2. In a large mixing bowl, toss the squash and olive oil until well coated. Spread the squash in an even layer across the baking sheet, making sure each piece is touching the surface of the pan, to ensure even browning. Sprinkle with the sea salt.
  3. Roast in the oven for approximately 20 minutes, then flip and roast for another 25 minutes.
  4. Turn the oven up to 500°F. Continue to bake for another 5 minutes, or until the kabocha squash is golden brown and crispy on both sides.
Recipe Notes

Recipe from PopSugar Fitness



Sautéed Tomatoes and Zucchini
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion diced
  • 1 pound zucchini 2-3 medium, cut into 1/2-inch chunks
  • 1 pint cherry or grape tomatoes halved (I usually buy NatureSweet Cherubs)
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil plus more for garnish if desired
  1. Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  2. Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce.
  3. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.
Recipe Notes

Recipe from Once Upon A Chef



Purple Potato and Delicata Squash Fries
  • 1 lb purple potatoes, cut into wedges
  • 1 ct delicata squash, cut into long slices
  • 1.5 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika powder
  1. Preheat oven to 400°F.
  2. Wash purple potatoes under running water by rubbing it well with your hands. There is no need to peel the potatoes.
  3. Cut the purple sweet potatoes into fry-shaped pieces (about 1/2 cm each). Try to cut them into similarly sized pieces. Add the purple potatoes to a large bowl.
  4. Cut delicata squash lengthwise and remove seeds. Then cut into long strips. Add to bowl.
  5. Sprinkle 1 tbsp of sea salt, 1 tsp of black pepper, 1 tsp of garlic powder and 1/2 tsp of paprika powder. Drizzle with olive oil. Toss everything together to coat.
  6. Spread the purple potatoes and delicata in a single layer on a baking tray covered with baking paper. Make sure the potatoes dont overcrowd, otherwise they will stick together and will not end up crispy.
  7. Put in the oven for about 20 minutes and then turn and bake another 12-15 minutes until they have darkened along the edges and soft in the middle.

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