Search Results for: cook once eat twice

Cook Once, Eat Twice: Green Beans

May 17, 2020 by Misfits Market

If the idea of doing a round of massive meal prep has you worrying about getting bored by the end of the week, we’ve got a better way! Early in the week, take your favorite veggie and cook it one simple way. Then, “eat it twice” by adding that cooked veg to a number of new recipes with totally new flavors. That way, last night’s dinner can become today’s lunch or tomorrow’s breakfast in an entirely new dish with new different flavors—all without any extra cooking.

Next up: green beans! Fresh green beans are so unlike the sad canned version—they’re vibrant, crunchy, and herbaceous, and add a lovely texture and flavor to any dish they’re added to. While we love fresh green beans dipped in hummus or added to salads, a simple way to enjoy them is simply sautéed. Then, you can add cooked green beans to even more tasty dishes like omelettes and pastas.

What you’ll need:

3 cups green beans, trimmed
2 tablespoons cooking oil
1 teaspoon salt
1/2 teaspoon black pepper

What to do:

In a large skillet, bring oil to medium heat.
Add green beans and cover with salt and pepper. Stir and sauté for about 6 minutes until warm and vibrant green.

Then, you can make:

Green Bean Omelette

Author: Misfits Market

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Ingredients

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6 eggs, beaten
1 tablespoon cooking oil
1 cup sautéed green beans
1/4 cup red onions, thinly sliced
1/4 cup blue cheese crumbles
1 tablespoons parsley, chopped
1/4 cup arugula

Instructions

Bring a medium, nonstick skillet to medium heat.
Add oil, red onions, and green beans, and gently toss to coat.
Layer on eggs and sprinkle in blue cheese. Cook for about 3 minutes or until eggs start to set, then reduce the heat to low. Either leave open or fold in half at this point. Cook for an additional minute or until you reach your preferred texture.
Garnish with parsley and arugula. Serve immediately and enjoy!

Chilled Green Bean Pasta

Author: Misfits Market

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Ingredients

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1 pound pasta of choice, cooked according to directions and preference
3 cups baby arugula
2 cups sautéed green beans, chopped into 1-inch pieces
3 tablespoons extra virgin olive oil
1/4 cup freshly grated Parmesan, plus more for garnish
Juice of 1 lemon
1 teaspoon black pepper

Instructions

In a large mixing bowl, toss all of the ingredients together until well combined. Chill in the fridge for one hour.
When ready to serve, toss again, top with more grated Parmesan cheese, share, and enjoy!

Cook Once, Eat Twice: Cherry Tomatoes

April 5, 2020 by Misfits Market

If the idea of doing a round of massive meal prep has you worrying about getting bored by the end of the week, we’ve got a better way! Take your favorite veggie and cook it one simple way. Then, “eat it twice” by adding that cooked veg to a number of new recipes with totally new flavors. That way, last night’s dinner can become today’s lunch or tomorrow’s breakfast in an entirely new dish with new different flavors—all without any extra cooking.

This week, we’re talking cherry tomatoes. Cherry tomatoes are sweet, acidic, and a must for homemade tomato sauces, raw and fresh in salads or crudités platters, added to omelettes, and so, so much more. At Misfits Market, we have them year-round, which means you could get bored with them pretty quickly. Enter: a new way to cook tomatoes in the form of a cherry tomato confit. Once you’ve slow-roasted cherry tomatoes, they’ll be soft and bursting with flavor and ready to elevate a number of tasty dishes.

What you’ll need:

2 cups cherry tomatoes
Garlic cloves from one bulb, peeled
1 large shallot or small onion, sliced
1 cup olive oil
2 teaspoons salt
1 teaspoon fresh rosemary or thyme, minced (optional)

What to do:

Preheat oven to 400°F.
In a small, oven-safe baking dish, add all of the ingredients and gently stir to cover. Cover the dish with aluminum foil, then place a small baking sheet beneath just in case juices spill over.
Transfer to the oven and bake for one hour.

Then you can make:

Tomato Tostadas

Author: Misfits Market

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Ingredients

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1 small baguette or small ciabatta loaf
2 cups cherry tomato confit
1 clove fresh garlic, thinly sliced
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1 teaspoon black pepper

Instructions

Slice bread into 1-inch thick slices and toast to your liking. Arrange the pieces face up on a serving platter.
Take the fresh garlic clove and rub it against the surfaces of the toasts. The heat from the bread will help “melt” the garlic into the crusty toast.
Take the roasted garlic pieces from the original tomato confit recipe and spread them out on top of the bread.
Layer tomatoes on top of the toasts, then drizzle on some of the juice from the confit.
Garnish with freshly chopped parsley and share as soon as possible. (The juice can make the bread soggy and you’ll want to eat while still crunchy.) Enjoy!

Tomato Hummus Platter

Author: Misfits Market

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Ingredients

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3 cups hummus
1 cup tomato confit
2 small carrots, trimmed, peeled, and quartered
3 small cucumbers, cut lengthwise
1 cup pita chips

Instructions

Scoop the hummus into the center of a large plate and use a spoon to swirl it outwards. Add carrots, cucumbers, and pita chips around the outer edge of the hummus spiral.
Carefully spoon the tomato confit into the center of the hummus and serve as soon as possible. Share and enjoy!

Cook Once, Eat Twice: Red Potatoes

March 19, 2020 by Misfits Market

Now that we’re stocking up more than ever, we’re seeing potatoes in an entirely new light. They can hang out, unrefrigerated, for up to 3 months as long as they’re kept in ideal conditions. Think: Cool, dark, and dry. If the spud was ever an afterthought in your eyes, it may now be a kitchen must-have—and there are so many more ways to enjoy them other than fried or mashed.

Start with roasted red potatoes. It’s one of the easiest ways to enjoy potatoes and other root veggies. After you follow this simple roasting method, you can enjoy them as a side dish to your favorite main course or use pre-roasted potatoes in a number of dishes from a filling breakfast burrito to a chilled potato salad. The best part? You can cook them once and eat in a number of ways!

What you’ll need:

3 cups red potatoes, quartered
2 tablespoons cooking oil of choice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder

What to do:

Preheat oven to 425°F.
In a large mixing bowl, toss all ingredients together until well coated. Transfer to a baking sheet.
Roast for 30-45 minutes or until fork-tender.

Then you can make:

Red Potato Breakfast Burrito

Author: Misfits Market

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Ingredients

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3 eggs, beaten
1 teaspoon cooking oil
1 tablespoon chives, finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup roasted red potatoes
1 large tortilla wrap

Instructions

In a medium mixing bowl, beat eggs and add salt, pepper, and chives.
In a small saucepan, bring oil to medium heat. When warm, cook the egg mixture, stirring gently until desired texture is achieved.
Toast tortilla in a dry frying pan until crispy on both sides. Remove from heat and add eggs, potatoes, and other toppings like chopped tomatoes, red onion, and diced bell pepper. Wrap into a burrito, top with your favorite hot sauce, and enjoy!

Curried Potato Salad

Author: Misfits Market

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Ingredients

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2 cups roasted red potatoes, chilled
1/2 cup mayonnaise or vegan alternative
Juice from 1/2 lime
2 teaspoons curry powder
1/4 cup chives, diced
1 tablespoon cilantro
3 tablespoons dried goji berries, raisins, or chopped apples
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

In a large mixing bowl, toss all ingredients together and stir until well incorporated and combined.
Serve as is for a refreshing side dish or pair with fresh veggies in a wholesome wrap. Enjoy!

Cook Once, Eat Twice: Beets

March 12, 2020 by Misfits Market

Ever worry you’ll get bored of a dish after you meal prep in a large batch? We’ve got another approach you just might love: Cook it once, eat it twice. Take your favorite Misfits Market veggie and prepare it with a super-simple method. Then, add that cooked veg to a number of recipes with totally different flavors. Suddenly, last night’s dinner has become today’s lunch or tomorrow’s breakfast in an entirely new dish with new different flavors—all without any extra cooking.

Start with boiled beets. Boiling softens the beets and makes them easier to eat in a number of dishes. Once boiled, they can be stored in the fridge for up to 5 days and then be used in a refreshing beet salad, topped on pizza, added to flatbreads, and so much more.

What you’ll need:

6 large beets (red or gold)
2 teaspoons salt
3 cups water, or enough to cover the beets in a cooking pan

What to do:

Brush and clean the beets and remove greens. (Save tops for a beet top pesto, sautéed beet greens, or compost them.)
Transfer beets to a small pot. Add salt and water.
Bring to high heat and boil for 20-30 minutes or until fork tender.
When ready, drain and under cold water carefully peel to remove the skins.

Then you can make:

Chilled Sesame Beet Salad

Author: Misfits Market

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Ingredients

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2 cups boiled beets, quartered
1 teaspoon toasted sesame oil
1 tablespoon sweet rice vinegar
1 tablespoon chives, chopped
1/2 cup cucumbers, thinly sliced
2 cups baby arugula
2 teaspoons sesame seeds

Instructions

In a large mixing bowl, toss together beets, sesame oil, sweet rice vinegar, chives, and cucumbers. Chill in the fridge for 1 hour.
When ready to serve, lay a bed of baby arugula on a platter. Then, layer on the beet mixture and garnish with sesame seeds. Serve immediately while cold and enjoy!

Pistachio, Arugula, and Beet Flatbread

Author: Misfits Market

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Ingredients

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1 large, ready-to-eat flatbread
2 cups boiled beets, quartered
1/2 cup herbed goat cheese
1 tablespoon extra virgin olive oil
1/4 cup red onions, thinly sliced
1 cup baby arugula
3 tablespoons pistachios, chopped
Juice from 1/2 lemon
1 teaspoon salt
1 teaspoon black pepper

Instructions

Bake flatbread according to package instructions.
Let flatbread cool slightly. Then, spread the goat cheese evenly along the bread, leaving about 1/2-inch around the edges for the crust.
Layer arugula, beets, and red onions. Drizzle extra virgin olive oil on top and add salt, pepper, pistachios, and a squeeze of lemon juice evenly across the flatbread.
When ready, use a pizza cutter to divide and portion to size preferences. Share and enjoy!

Cook Once, Eat Twice: Cauliflower

March 5, 2020 by Misfits Market

Ever worry you’ll get bored of a dish after you meal prep in a large batch? We’ve got another approach you just might love: Cook it once, eat it twice. Take your favorite misfit veggie and prepare with a super-simple method. Then add that cooked veg to a number of recipes with totally different flavors. Suddenly, last night’s dinner has become today’s lunch or tomorrow’s breakfast in an entirely new dish with new different flavors—all without any extra cooking.

Start with roasted cauliflower. Cauliflower is one of our favorite cruciferous vegetables. It’s mild and crunchy when raw yet nutty, soft, and flavorful when cooked. One of the easiest ways to prepare cauliflower is to simply roast it with lots of salt and pepper. You can eat it as is, or save pre-cooked cauliflower to be added to even more tasty dishes!

What you’ll need:

1 head of cauliflower, broken into florets
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon black pepper

What to do:

Preheat oven to 425°F.
Line a baking sheet with parchment paper and transfer cauliflower florets. Drizzle cooking oil, salt, and pepper and gently stir until everything is well coated and evenly distributed.
Transfer to the oven and roast for about 30 minutes or until fork-tender and golden brown.

Then you can make:

Roasted Cauliflower Tacos

Author: Misfits Market

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Ingredients

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1 1/2 cups of roasted cauliflower
1 ripe avocado, sliced
2 corn tortillas
1/2 lime, cut into wedges
Juice from 1/2 lime
1/4 cup feta crumbles or goat cheese
1 tablespoon fresh chives, chopped
3 tablespoons microgreens (optional)

Instructions

Lightly toast tortillas in a dry frying pan until they start to brown and crisp.
Arrange tortillas on a plate and add slices of avocado, cauliflower florets, cheese, chives, and optional microgreens. (For even more flavor, consider adding raw red onion, diced tomatoes, and chopped green bell pepper.)
Garnish with fresh lime juice and lime wedges on the side. Serve with your favorite hot sauce and enjoy!

Roasted Cauliflower Grain Bowl

Author: Misfits Market

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Ingredients

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1 cup farro or grain of choice, cooked
1 cup roasted cauliflower
1/4 cup cucumber, thinly sliced
1/4 cup carrots, peeled and chopped
3 tablespoons red sauerkraut or any fermented vegetables, like kimchi
3 tablespoons microgreens or greens of choice

Instructions

In a bowl, arrange the cooked grains as the base, then layer the remaining ingredients on top.
Eat as is or pair with different sauces like sriracha, carrot ginger dressing, hot sauce, or any flavor of your choice! Have fun with it and enjoy!

27 Weeknight Dinners When You Just Can’t Think About Cooking Anymore

April 6, 2021 by Misfits Market

Here’s the thing. It’s totally fair to love cooking, but not love spending all your time doing it. Dinner-making fatigue is real. Especially during the week. Especially right now. To help you keep it up in the kitchen (while keeping it easy), we’ve rounded up the most ingredient-swappable, mix-and-matchable, use-what-you-haveable recipes we’ve developed. Hopefully these make you feel a little less stressed about what’s for dinner.

And when all else fails? Put an egg on it.

One-Pot Pantry Pasta

It doesn’t matter what onions you have, or if you have grape tomatoes not cherry tomatoes. The most important thing here is letting it all simmer together. Everything happens quickly, but taking the 10 minutes to reduce the sauce down is key to make this pasta so fragrant and filling. Missing the meat? Add in pre-cooked, chopped chicken.

Pan-Roasted Chicken Thighs with Mushroom Fricassee and Spring Salsa Verde

Is this recipe quick? No. Is this recipe worth all the work? Absolutely. It has three components—the chicken, the stewed mushrooms, the herbaceous salsa verde—and if you make extra of each, the rest of your week will be a lot easier. (Tastier, too.) Shred the chicken for salad. Have the mushrooms with a fancy dinner omelette. Slather the springy salsa verde on roasted veggies or with pasta.

Simple Skillet Hash with Eggs

Breakfast for dinner is a pro move. You keep it simple. You put an egg on it. You can’t really go wrong. For the hash, don’t feel like you need to stick to spuds. Root veggies like chopped beets or carrots are awesome alternatives. Optional: Adding sausage or corned beef.

Vegetarian-Friendly Spaghetti Bolognese

This vegan sauce has all the classic bolognese flavors with none of the beef. You likely have most of the ingredients either hanging out in your pantry or right in your Misfits Market box. Make a big batch, freeze it, and reheat when you just can’t bother with cooking.

Chilled Green Bean Pasta

Satisfy your need for greens with your need for pasta. Arugula, kale, spinach—it all works. You can also swap in snap peas, broccoli, or cauliflower for the green beans.

One-Pan Quinoa Skillet with Black Beans

Start by picking your base. Quinoa? Rice? Farro? Then, what veggies came in your box? There’s a good chance you have potatoes, squash, or peppers. Raid the pantry for a can of beans and spices like cumin, cayenne, and paprika. You can make this recipe a little different each time.

Freestyle Fried Rice Skillet

Keyword: freestyle. As long as you have soy sauce, you can use this fried rice technique with pretty much any grain, any veggie, and any garnish.

Cauliflower Grain Bowls

You can’t make grain bowls without veggie toppings. Well, you could, but they wouldn’t be as good. We like to roast a big batch of spiced cauliflower to keep on hand for such occasions. Cauliflower soaks up strong flavors, while still being mild enough to blend in with whatever else is going on.

Roasted Cauliflower Tacos

About that extra cauliflower… Have yourself a veggie-filled taco night. Or skip the tortilla and make taco bowls over crunchy romaine lettuce instead.

Butternut Squash Tacos

While we’re on the subject of tacos, how do more tacos sound? Any hearty squash like butternut, acorn, or kabocha would work here as the filling. Time to think about the toppings. You know, the best part.

Carrot Top Pesto Pizza

There’s nothing wrong with the classic basil and pine nut pesto. But there’s nothing wrong with breaking with tradition, either. If it’s leafy, green, or herbaceous, you can probably use it for pesto. The leafy tops from carrots, beets, and turnips? Yep, even those.

Stuffed Acorn Squash

You’ll see lots of stuffed acorn squash recipes out there. But butternut and delicata work just as well. So does mixing up the stuffing. Slice in half, remove the seeds, and bake.

Seasonal Veggie Frittata

This simple veggie frittata was developed in the spring when herbs were abundant, but you can swap in veggies like beets, onions, green beans, and even tomatoes.

No-Cook Chickpea Salad

We created this Mediterranean-inspired recipe as a side salad, but adding grilled chicken or poached fish quickly makes it the main event. Not a meat eater? Stuff this light, summery salad into pita for a filling, veggie sandwich.

Sesame Veggie Stir-Fry

You can make this takeout-inspired dish in less than 20 minutes. If you don’t have quinoa, use rice instead. We had snap peas for this, but any crunchy, green veggie works.

Oatmeal Mushroom Risotto

Risotto is delicious. But it’s also time consuming. And who has arborio rice in their pantry at all times? Not us. Rolled oats on the other hand… Not only does this recipe use inexpensive oats, it also comes together in no time at all.

Everything But the Kitchen Sink Chili

Our Marketplace has new grains and beans on a weekly basis, so we’ve become pros at easy, one-pot chilis. Adding ground meat is optional. Pairing with a slice of homemade cornbread and a huge dollop of sour cream is highly encouraged.

Fish Tacos with Pomegranate Citrus Salsa

Save this recipe for the citrusy salsa alone. Spicy, sweet, and delicious on all types of tacos.

Seasonal Squash Galette

You’ve likely seen a galette with a fruit filling, right? It’s sort of like a pie, but more rustically wrapped together. We find this wonderfully misshapen pastry is ideal for all sorts of wonderfully misshapen veggies.

Beet Pancakes

We never get bored of beets over here. You can do so much with them. Don’t believe us? We thought you might say that. So we made a hybrid crepe-pancake—out of beets! We like to fill them with fresh ricotta and ham, but really you can get creative here.

Vegan Poke Bowls

Though poke bowls are traditionally made with raw fish, the term “poke” simply refers to the way the fish is prepared—it translates to “slice or chunk” in Hawaiian. In our vegan-friendly version, we swap raw cubes of fish for cubed squash and keep all of the classic, umami-forward flavors. For more protein, add boiled eggs or seared tofu.

One-Pan Chicken with Roasted Veggies

Experimenting in the kitchen is fun, but there’s one dish we go to time and time again: a simple, one-pan dinner with fragrant, roasted chicken and lots of Misfits Market veggies.

Savory Squash Tart

A tart is sort of like a galette, just much tidier. This simple tart calls for nutty yellow squash and lots of herbed cheese. Not in squash season? You can substitute the veg with onions, tomatoes, red potatoes, or thinly sliced beets.

Potato and Egg Breakfast Burritos

Just ignore the word breakfast. This egg-filled, potato-packed burrito is what’s for dinner. What toppings are you going to use? Tomato? Red onion? Cilantro? All of the above? Good thinking.

Eggplant “Steaks” with Leek Puree

If you’re looking for a way to seriously impress with a plant-based main, this is it. Thick cuts of grilled eggplant topped with roasted radishes and served with a leek sauce. Fire up a few extras for leftovers because you’ll want this in a sandwich tomorrow.

Grilled Cauliflower “Steaks” with Corn Salsa

Like eggplant and portobello mushroom caps, cauliflower can handle the heat. We like to grill cauliflower “steaks” and top them with a simple salsa using cherry tomatoes and crunchy corn. The next day we’ll toss it with pasta and sprinkle with parmesan cheese.

Pappardelle Pasta with Pan-Roasted Cherry Tomatoes and Capers

This dish offers maximum deliciousness for next to no effort. The juice from the tomatoes works as a light sauce, so that saves you a whole step.

12 Warm Weather Dishes When It’s Just Too Hot to Cook

August 5, 2020 by Misfits Market

We have a few go-to recipes saved for those boiling summer days when it’s too hot to even think about cooking—let alone turn on the oven. Most of these recipes require little prep and almost zero oven time. And anything that is baked or roasted will taste just as good chilled the next day. Your prerogative.

Chilled Green Bean Pasta

Creamy pasta salad? Not in 2020. Consider this crunchy green bean version the modern spin you didn’t know you needed. Some stovetop required for the pasta and green beans, but once they’re cooked, let them chill out. Then, pair pasta and beans with a light lemony dressing for a cold dish that tastes even better the next day at the family picnic.

Watermelon, Radish, and Pickled Onion Salad

Sweet, juicy watermelon pairs perfectly with tangy homemade pickled onions and crunchy, peppery radishes. Basically, this salad is an explosion of flavor and texture with little-to-no cooking required.

Fresh Tomato Salsa

This blended salsa calls for lots of summery tomatoes and red onion. But you could try this with bell peppers and yellow onions. Or a Serrano pepper instead of a jalapeño. Or mint instead of cilantro. Follow the quantities but have fun playing around with different ingredients.

Grilled Peach and Burrata Salad

Some cooking required since this salad calls for heat in the form of a grill or grill pan. But, it’s just as tasty with fresh, raw stone fruit, too.

Jicama Mango Slaw

A fragrant and simple dressing—this time in the form of a honey cilantro sauce—can take simple salads and slaws to the next level with just a single drizzle. This slaw is full of textures. Crunchy jicama. Soft mango. And lots of flavor thanks to its versatile dressing.

Shaved Root Veggie Salad

Root vegetables need not be relegated to roasted dishes alone. Even in the summer, we still have an abundant amount of carrots, radishes, and even beets. Thinly slice them and serve with a versatile and refreshing dressing for a cool new way to eat root vegetables.

Beet Yogurt Dip

While you have to turn on the oven to roast the beets first, the rest of this recipe requires zero cooking. And this is one dish best served cold.

Red Pepper Panzanella

No oven required if you use pre-baked bread or croutons instead of heating up your own. Use the stove top for just for a few minutes to get a nice char on your peppers. It won’t be long enough to warm up the kitchen but just enough heat to bring out the pepper’s natural flavors.

Curried Potato Salad

If you’re roasting potatoes for dinner, go ahead and double the batch and chill the extras. The next day, combine it with a creamy mayo sauce with lots of curry powder for a spicy—yet cool—potato salad.

Homemade Pickles

Beets, cucumbers, onions, peppers. A lot of your Misfits Market veggies can be turned into tangy, sour pickles with a few key ingredients and some boiling water.

Mediterranean-Inspired Chickpea Salad

There’s nothing better than juicy summer tomatoes and refreshing mint, and this Mediterranean-style salad combines both. We like this dish as a side, but it can be served as a vegetarian-friendly main dish, too. If you don’t have chickpeas, use pre-cooked quinoa.

Blueberry Mango Salsa

This fruity salsa perfectly pairs sweet and spicy with juicy mango and blueberries with a kick from fresh jalapeño.

20 Must-Try Hot Weather Side Dishes

May 22, 2020 by Misfits Market

Once the weather starts to warm up, we all start craving light, summery sides. Preferably ones that don’t have us firing up the oven. We collected our favorite warm weather dishes when you need something light yet filling, and pairs perfectly with hearty summer main dishes.

Need inspiration for other fruits and vegetables? Let us know in the comments below and we’ll add them to our list!

Mediterranean-Inspired Chickpea Salad

When it’s just too hot to turn on the oven, there’s nothing better than a refreshing, chilled salad that can be made in minutes. This Mediterranean-style salad is the perfect side dish to your warm-weather staples—or it can be served as the main event.

Creamy Vegan Cashew Primavera

Here’s one recipe that always has an invite to our summer picnics and cookouts: vegan pasta salad. It’s not overloaded with ingredients. Nope, we kept it simple with mixed peppers and onion. Instead of heavy mayo, though, we made a creamy cashew sauce to coat everything.

Quinoa, Mint, and Apple Salad

Perfectly crisp, sweet, and picked at peak perfection, the apple is the most popular fruit for a reason. Perhaps that’s why we are drawn to simple salads with fresh ingredients that truly let the crunchy apple shine. This iteration calls for spicy arugula, fresh mint, and a sweet-yet-tangy dressing that complements sweet apples perfectly, but you could go with pretty much any green and herb you like.

Fennel, Apple, Celery, and Walnut Slaw

Sweet apples, fresh celery, and anise-like fennel come together in a refreshingly crisp salad that can be prepared in just minutes. The flavors would also pair nicely with spicy arugula and crunchy jicama.

Warm, Garlicky Kale Salad

Yes, you need to turn on the stove for this one, but we promise it’ll be worth it. Because kale can be bitter and a little tough, it often needs a simple sauté in garlic and oil to help to cut some the sharp taste and soften the leaves. You’ll be left with garlic-infused kale, the perfect flavorful base for any salad. We like this one with thinly-sliced beets and onions.

Mexican-Inspired Street Corn

There are too many things to name that we love about Mexican food but may be just a little bit partial to one of Mexico’s most recognizable street dishes: elotes. And you don’t need a street corner to make this flavorful side dish at home.

Grilled Zucchini with Lemon Tahini Sauce

Slender spears of squash are the perfect vehicle for this garlicky sauce that, frankly, you’ll want to slather on every seasonal veggie.

Roasted Asparagus and Radishes

Warmer weather is synonymous with vibrant, herbaceous, and crunchy veggies like asparagus and radishes, which is why you’ll find them in a number of salads, frittatas, and quiches all season long. Simply roasting your spring veggies with oil, salt, and pepper is good enough, but this dish takes them to the next level with a bright, lemony miso dressing.

Curried Potato Salad

There’s no better way to use leftover roasted potatoes than to add them with fragrant spices and a creamy sauce for a chilled potato salad. It’s a classic side dish at outdoor gatherings for a reason!

Chilled Sesame Beet Salad

This dish is less about the beet base and more about the delicious sesame dressing drizzled on top. If you aren’t a fan of chilled beets, follow the recipe for the dressing and pour it over carrots, potatoes, or even salads.

Simple Salad with Carrot Ginger Dressing

One of the easiest ways to use a lot of veggies is in a salad, but plain salads are, well, plain. Thankfully, this sweet homemade carrot ginger dressing brings it all together. Top your leafy greens with crunchy veg like radishes and cucumbers, add in some acid with tomatoes and orange segments, some spice from fresh scallions, and then drizzle everything with generous amounts of carrot ginger dressing.

Cumin-Spiced Carrot, Cabbage, and Radish Slaw

You’d think that combining earthy carrots with spicy radish, sweet dried cranberries, and smoky cumin would make for an overpowering dish. Think again! Though this crunchy slaw is full of strong flavors, they harmonize together.

Roasted Red Pepper Tapenade

A mezze platter is the perfect warm weather dish, but it isn’t complete without homemade tapenade served alongside seasonal fresh veggies and crunchy crackers. While your classic tapenade includes Italian olives, our favorite way to make the spread is by quick roasting sweet red bell peppers and blending them with rich pine nuts and a bunch of fresh basil. It’s a cool dish for warming and waning summer days.

Cherry Tomato Confit Hummus

Like a mezze platter, which often includes hummus, serving raw veggies alongside cool and creamy hummus is a delicious dish when it’s just too hot to cook anything else. This version is topped with sweet tomato confit for an outstanding twist on homemade hummus.

Blistered Shishito Peppers

If you absolutely must turn on the stove, stick with dishes that take just minutes to make. Enter: simply seasoned and pan-roasted shishito peppers. They need just a few minutes on the stovetop to be blistered to delicious perfection.

Blueberry Mango Salsa

Haven’t strayed beyond the plain-old tomato, pepper, and onion salsa yet? We’ve got a challenge for you. Whip up this fruity version next time, which combines soft, fruity mango with a spicy kick in the form of onion and jalapeño. It’s spicy and sweet!

Potato Salad with Honey Dijon Yogurt and Herbs

This potato salad has got a bit of tang that separates it from bland, mushy potato salads of cookouts past, and the herby notes and smoked paprika give it surprising depth. It’s meant to be served warm but can most definitely be served cold, too.

Gently Pickled Watermelon Radish Salad

This pickled Misfit Market salad takes the beauty and flavor of the watermelon radish to the next level.

Zucchini Noodles with Toasted Sesame Dressing

Whether you peel, slice, or Spiralize your squash into luscious strands, zoodles are a great low-carb alternative when you want to pack more veggies on your plate. But, let’s be honest: A plate of zoodles is only as good as the sauce it’s tossed in.

Roasted Beet Hummus

With just a little knife work and some roasting, you’ll find that fresh beets are not only gorgeous inside but they’re a pretty amazing root veggie.They’re an ideal partner for hummus, which can sometimes take on a bit of a bitter tinge if you use canned chickpeas as most people do. Roasting the beets brings this crowd-pleasing dip a caramelized note, not to mention a brilliant hue.

Easy Changes to Make at Home for Earth Month

April 2, 2021 by Misfits Market

Did you know? An estimated 33% of produce* is either unharvested or left behind in fields each year, and that’s just the beginning of our national problem with food waste. In 2019 alone, 931 million tons of food* went to waste at the home, retail, and restaurant level. Food waste is responsible for as much as 10% of global greenhouse gas emissions.*

We’re doing our part by rescuing goods that might otherwise go to waste and giving produce and packaged goods a good home. Here’s how you can do yours.

Follow FIFO

That stands for First In, First Out. Consume foods in the order they were purchased (first in), using the oldest items soonest (first out) and the newer foods later (last in, last out). Many restaurants use FIFO to track inventory, improve food safety, and reduce costs. Households have caught on, following FIFO to eliminate food waste and save money.

Get into pickling

If you struggle to eat up your veggies before their peak, you can save time, money, and food waste by pickling produce. Onions, cabbage, and even cherry tomatoes can be pickled and used for weeks longer than they’d otherwise last. Learn more.

Embrace the freezer

If pickling isn’t your jam, consider freezing everything else. Carrot tops, citrus, berries, onions, avocados, and even garlic can find a place in the freezer to be used at a later date. Learn more.

Reconsider food scraps

Chances are you could be getting even more out of the peels, stems, and leafy tops that most people discard. Think: pesto, homemade veggie stock, infused drinks, and even delicious snacks. In fact, by rescuing those bits and pieces from the compost bin, you could actually be saving serious cash too. Learn more.

Build the perfect pantry

Take stock of what you’ve got and move items that have the most recent expiration dates to the front of your pantry. Then, buy what you like with a mix of complementary pantry staples and fresh produce that pair well together so nothing goes to waste. Learn more.

Rethink leftovers with meal planning

Instead of struggling to eat the same dinner three days in a row, stretch your produce into more unique meals by cooking a base veggie simply once, then use it in different ways. Like roasted cauliflower: tacos one night, a salad the next, then slathered in buffalo sauce for the third. Follow all of our cook once, eat twice recipes.

Have any good at-home tips for eliminating even more food waste? Let us know in the comments below!

*Sources:

Creamy Squash Carbonara with Crispy Mushrooms

October 19, 2020 by Misfits Market

Roasted squash is on the menu once, twice, maybe even three times a week during fall and winter. It never disappoints when you need a no-brainer dinner. But when we were thinking of new (read: not boring) ways to use winter squash, we ended up using it as the base for a “creamy” pasta sauce. Mission accomplished! Presenting a veg-forward take on the traditionally rich, meaty, cheesy carbonara pasta.

Curious about the eye-catching pans we used? Those were courtesy of our friends over at Caraway, who make quality enamel cookware without any of the sketchy chemicals associated with non-stick.

We were lucky enough to get gifted one of the limited-edition Marigold sets before they became available. (They knew that grown-up yellow had our name written all over it!) We’ve also partnered with them on getting all of you $60 off the collection. All you have to do is spend at least $30 in The Marketplace* to receive a special coupon code after November 5th.

Creamy Squash Carbonara with Crispy Mushrooms

★★★★★ 4.3 from 3 reviews

Author: Misfits Market

Print Recipe

Ingredients

Scale

2 tablespoons butter
1 cup mushrooms, such as oyster, mushroom, or maitake, roughly chopped
2 pounds hard squash (approximately 1 large butternut, kabocha, acorn, or honeynut squash), peeled, seeded, and cut into 1-inch pieces
1 medium onion, roughly chopped
5 cloves garlic, minced, divided
1 tablespoon fresh sage, minced
Kosher salt
Black pepper
2 cups chicken or vegetable broth
12 ounces dried pasta, such as fettuccine, spaghetti, or linguine
12 cups water
1/2 cup Pecorino or Parmesan cheese, grated, plus more for serving

Instructions

Heat butter in Caraway’s sauté pan over medium-high heat. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Then, add sage and 2 cloves minced garlic. Cook for another 3-5 minutes until mushrooms are crispy and fragrant. Use a slotted spoon to transfer mushrooms, sage, and garlic to a small bowl, allowing excess butter to remain in the sauté pan. Set aside.
Add squash, onion, and remaining 3 cloves minced garlic to sauté pan and season with salt and pepper. Cook for 10 minutes until the onions become translucent and squash softens. Add broth, bring to a boil, then reduce heat to a simmer. Cook for another 20 minutes, until the liquid has reduced by half and squash is fully tender.
Meanwhile, add water and a generous pinch of salt to Caraway’s Dutch oven. Bring to a rolling boil, then add pasta. Cook until al dente, usually one minute less than package instructions. Drain pasta, reserving 1/4 cup of pasta water.
Once tender, carefully pour squash mixture in a blender or food processor. Purée until smooth. Then, transfer squash purée back to the sauté pan and turn heat to low.
Transfer cooked pasta to the sauté pan with the squash sauce and toss to cover.
Add cheese in two batches, allowing cheese to incorporate into the sauce before adding the next batch. The sauce should be glossy and smooth—if it’s too stiff, add more pasta water, one tablespoon at a time. Season with salt and pepper to taste.
Serve pasta topped with reserved crispy mushrooms, more cheese, and freshly-cracked pepper. Enjoy!

*To qualify for $60 off a Caraway cookware collection, you must spend $30 or more on add-ons (excludes price of base subscription box, shipping, and applicable taxes) from The Marketplace from 10/18-10/31. In order to count towards this promotion, add-ons must be purchased during Marketplace windows that open on or after 10/18 and close on or prior to 11/2. This means that add-on purchases from customers with Marketplace windows 10/16-10/18 and 10/17-10/19 will NOT be counted for this promotion, and add-on purchases from customers with Marketplace windows 10/30-11/1 and 10/31-11/2 WILL be counted for this promotion. Customers who qualify will receive an email from Misfits Market in early November with a unique coupon code for $60 off any Caraway cookware collection. Limit of one code per Misfits Market customer account.

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Follow FIFO

Get into pickling

Embrace the freezer

Reconsider food scraps

Build the perfect pantry

Rethink leftovers with meal planning

Ingredients

Instructions