Recipe Box

yummy ways to use your box
Feb
18

Orange Rosemary Salmon
Servings: 2
Ingredients
  • 1 tsp olive oil
  • 2 skinless salmon fillets, rested at room temperature 10 minutes
  • Salt and freshly ground black pepper
  • 1 clove garlic minced
  • 1 1/4 tsp minced fresh rosemary or 1/2 tsp dried
  • 1 Tbsp chicken broth divided
  • 3/4 tsp orange zest
  • 1/3 cup fresh orange juice
  • 1/2 Tbsp fresh lemon juice
  • 3/4 Tbsp honey
  • 1 1/4 tsp cornstarch
Instructions
  1. Heat a large non-stick saute pan over medium-high heat. Season both sides of salmon with salt and pepper. Heat olive oil then add salmon and cook until browned on both sides and cooked through, about 3 minutes per side. Transfer to a plate, leaving oil in pan.
  2. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly. Return salmon to pan, spoon sauce over salmon.
Recipe Notes

Recipe adapted from Cooking Classy


Feb
18

Sweet Potato and Egg Hash
Servings: 2
Ingredients
  • 1 pound sweet potatoes
  • 1/4 yellow onion
  • 1 large garlic clove
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 large eggs
Skillet Toppings
  • Microgreens
  • Toasted Pepitas
  • Red pepper flakes
Instructions
  1. Peel and cut sweet potatoes into ¼” cubes. Slice the onion and mince the garlic, set aside. Heat an 8” or 10” skillet over medium-low. Add the olive oil followed by the onions and garlic. Sauté until translucent and fragrant, 4 to 5 minutes.
  2. Stir in the sweet potatoes and cook until browning and tender, 12 to 15 minutes. If need be, drizzle 2 tablespoons of water into the pan and cover, helping steam the sweet potatoes slightly.
  3. Stir in the spices and salt, cook for a minute more. Make two wells in the sweet potatoes. Crack the eggs into the wells, cover, reduce the heat to low, and let cook until the egg whites are set and the egg yolks have reached your desired consistency; 10 to 12 minutes for over-easy.
  4. Serve the egg skillet with a sprinkle of microgreens, toasted pepitas, and red pepper flakes.
Recipe Notes

Recipe adapted from Naturally Ella


Feb
18

Greek Kale Salad
Servings: 2
Ingredients
For the salad:
  • 2 cups kale chopped
  • 1 cup tomatoes diced
  • 1/2 cucumber seeded and diced
  • 1/4 red onion thinly sliced
  • 1/4 cup crumbled feta cheese
For the dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 garlic clove minced
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
Instructions
  1. To make the dressing: In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.

  2. To make the salad: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving.

  3. Prepared and dressed salad can be stored in the fridge for up to 48 hours.
Recipe Notes

Recipe adapted from Gimme Delicious


Feb
07

 

Simple Spinach Salad
Servings: 2
Ingredients
  • 2 handfuls fresh spinach
  • grated parmesan
  • chopped or slivered almonds toasted if you like
  • crumbled bacon OR fresh thinly-sliced mushrooms to top it off
for the vinaigrette:
  • juice of one lemon about 1/3 cup
  • small clove of garlic minced (about 1/2 teaspoon)
  • 1/4 cup olive oil
  • salt and pepper to taste
Instructions
to make the vinaigrette:
  1. combine lemon and garlic. slowly whisk in oil until the mixture starts to thicken and get cloudy. season with salt and pepper. (be careful if you are using bacon as it is pretty salty already.)
  2. toss salad and serve.
Recipe Notes

Recipe adapted from On Hand Modern


Feb
07

Pan Seared Steak with Mashed Potatoes and Green Beans
Servings: 2
Ingredients
  • 12 ounces red potatoes
  • salt and pepper
  • 1/4 ounces parsley
  • 6 ounces green beans
  • 12 ounce New York Strip steak
  • 2 tablespoons sour cream
  • 1/2 teaspoon olive oil plus more for cooking
  • 1 tablespoon butter
  • 1 clove garlic
Instructions
  1. Preheat oven to 425 degrees. Wash potatoes, then cut into ½-inch cubes. Place in a medium pot with a big pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain and return to pot.
  2. Finely chop parsley. Toss green beans, a drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, 12-15 minutes.

  3. Heat a drizzle of oil in a large pan over medium-high heat and add minced garlic. Pat steak dry with a paper towel and season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest. TIP: Loosely cover steak with aluminum foil to keep it warm.
  4. Add sour cream and ½ tsp olive oil to pot with drained potatoes. Mash with a potato masher or fork until smooth. Season to taste with salt and pepper. TIP: Add a splash of milk to make potatoes extra creamy.
  5. Thinly slice steak against the grain. Divide mashed potatoes, green beans, and steak between plates. Garnish with parsley.
Recipe Notes

Recipe adapted from Hello Fresh


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