appetizer

3 Ways to Amp Up Your Guac Game

May 5, 2021 by Misfits Market Leave a Comment

It’s a good thing we rescue avocados year-round. They’re in such regular rotation on our plates—mashed and spread over toast, sliced over salads and grain bowls, blended into smoothies—that you might say we’re a little bit obsessed. With so many ways to enjoy the avocado, one rises above them all: classic guac. Though there’s nothing classic about what we’ve put together this week for your snacking satisfaction.

Keep reading for our favorite ways to customize our guacamole and then let us know in the comments how you up your guac game at home.

OG Guacamole

Author: Misfits Market

Ingredients

Scale

2 avocados, pits removed, flesh scooped out
2 Roma tomatoes, finely diced
3/4 cup red or white onion, finely chopped
1/2 cup cilantro, finely chopped
2 tablespoons lime juice
Salt

Instructions

Place avocados in a medium bowl. Using a fork, smash avocado to be as chunky or as smooth as you would like. Mix in the remaining ingredients and season with salt to taste. Serve with tortilla chips and enjoy!

Street Corn Guacamole

Author: Misfits Market

Ingredients

Scale

1 tablespoon olive oil
1 cob of corn, husk removed, kernels cut off
2 avocados, pits removed, flesh scooped out
2 Roma tomatoes, finely diced
3/4 cup red or white onion, finely chopped
1/2 cup cilantro, finely chopped
2 tablespoons lime juice
2 tablespoons cotija cheese, plus extra for serving
1/2 tablespoon chili powder, plus extra for serving
Salt

Instructions

Heat oil in a cast iron skillet over medium high heat. Add corn kernels and cook for 5-7 minutes until corn becomes bright yellow and some parts become slightly charred.
Place avocados in a medium bowl. Using a fork, smash avocado to be as chunky or as smooth as you would like. Mix in corn and the remaining ingredients and season with salt to taste. Transfer guacamole to a serving bowl and top with more cotija and chili powder. Serve with tortilla chips.

Bacon Jalapeño Guacamole

Author: Misfits Market

Ingredients

Scale

2 avocados, pits removed, flesh scooped out
2 Roma tomatoes, finely diced
3/4 cup red or white onion, finely chopped
2 slices bacon, cooked and torn into bites
1 jalapeño, ribs and seeds removed, finely chopped
1/2 cup cilantro, finely chopped
2 tablespoons lime juice
Salt

Instructions

Place avocados in a medium bowl. Using a fork, smash avocado to be as chunky or as smooth as you would like. Mix in cooked bacon, jalapeño, and the remaining ingredients, and season with salt to taste. Transfer guacamole to a serving bowl and top with more bacon and jalapeño. Serve with tortilla chips and enjoy!

Chunky Mango Guacamole

Author: Misfits Market

Ingredients

Scale

2 mangos, peeled and diced
2 avocados, pits removed and diced
3/4 cup red or white onion, finely chopped
1/2 cup cilantro, finely chopped
2 tablespoons lime juice
Salt

Instructions

Add all the ingredients into a medium bowl and mix to combine. Season with salt to taste. Serve with tortilla chips and enjoy!

4 Simple Springtime Salsas

May 3, 2021 by Misfits Market Leave a Comment

We love a jarred salsa (we often carry a few great ones you’ll want to check out) but nothing beats the satisfaction and flavor of making your own at home. Especially when you can whip up a few different varieties using only fresh produce from Misfits Market. The options are basically endless, but we’ve got a few go-tos in heavy rotation: a classic pico, a sweet version that takes advantage of first-of-the-season stone fruit, a charred salsa verde, and even a version that doesn’t use a single tomato.

Read on for our four favorite spring salsa recipes.

Pico de Gallo

Author: Misfits Market

Ingredients

Scale

1 1/2 pounds ripe red tomatoes (about 4 large), chopped
3/4 cup white or red onion, finely chopped
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
2 tablespoons fresh lime juice
1/2 cup cilantro, finely chopped
Salt

Instructions

In a medium bowl combine tomatoes, onion, jalapeño, lime juice, and cilantro. Season with salt to taste. Let mixture marinate for 10-15 minutes to allow flavors to mingle.

Peach Salsa

Author: Misfits Market

Ingredients

Scale

2 semi-firm peaches (or any stone fruit), finely chopped
3/4 cup red onion, finely chopped
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
2 tablespoons lime juice
1/2 cup cilantro, finely chopped
Salt

Instructions

In a medium bowl combine peaches, onion, jalapeño, lime juice, and cilantro. Season with salt to taste. Let mixture marinate for 10-15 minutes to allow flavors to mingle.

Corn and Avocado Salsa

Author: Misfits Market

Ingredients

Scale

2 cobs of corn, husks removed, kernels cut off
3/4 cup white or red onion, finely chopped
1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
2 tablespoons lime juice
1/2 cup cilantro, finely chopped
1 avocado, finely diced
1/2 teaspoon chili powder
Salt

Instructions

In a medium bowl combine corn kernels, onion, jalapeño, lime juice, and cilantro. Then, add avocado and chili powder, and season with salt to taste. Gently mix salsa, being sure to not to mash the avocado.

Blistered Bell Pepper Salsa Verde

Author: Misfits Market

Ingredients

Scale

2 large green bell peppers
2 jalapeños
1 medium white onion, skin removed, cut into quarters
3/4 cup cilantro
2 cloves garlic
2 tablespoons lime juice
Salt

Instructions

Preheat broiler to high. Place bell peppers, jalapeños, and onions on a foil lined baking sheet. Char each side of bell peppers, jalapeños, and onions for 2-3 minutes, until skin looks blistered and has blackened. Use tongs to flip and continue to char each side.
Remove baking sheet from oven and loosely tent a sheet of foil over the bell pepper mixture and let cool slightly, about 15 minutes. Once cooled, carefully remove the skin and seeds from the bell peppers and jalapeños.
Add flesh of bell peppers and jalapeños, the charred onions, cilantro, garlic, lime juice, and a generous pinch of salt to a blender or food processor. Blitz until smooth. Be sure to taste for seasoning and add more salt if needed. Transfer to a bowl and serve with chips, tacos, or as a salad dressing.

7 Party-Friendly Appetizers Using Your Misfits Market Box

February 7, 2021 by Misfits Market

Though Big Game celebrations are looking a little different this year, that doesn’t mean we can’t snack to our heart’s (and stomach’s) desire. Thanks to the variety of our winter Misfits Market boxes, we’ll be serving up big plates of nachos loaded with fresh veggies and vegan-friendly cheese, lots of sweet and spicy salsas, buffalo cauliflower bites, and blistered shishito peppers—all from the comfort of our couches, of course.

Read on to see what we’re cooking up this year. With treats like these, we just might start embracing “homegating” from now on.

Chipotle Skillet Nachos

For this Game Day version, we added jalapeños, diced onions, fresh cilantro, a vegan-friendly cheese sauce, and chorizo. But why stop there? Add carnitas or sofritos. Chopped lettuce. Or, take these in a sweet and spicy direction with diced mango. The options are endless—and good luck stopping after a few bites.

Bobby Flay’s Radicchio Lettuce Cups

Our chef-in-residence Bobby Flay makes magic out of radicchio with this spin on stuffed lettuce cups. The somewhat bitter leaves complement spiced chicken thighs perfectly, plus they’re sturdy enough to hold all of the fixings: Pickled peppers and a date and cashew relish, plus a much needed squeeze of lime.

Yogurt Beet Dip

When we’re looking for a low-stress app everyone will enjoy digging into, we make this beet yogurt dip. The vibrant color alone will get plenty of oohs and aahs. To prep a crudités platter, check out your weekly box and go from there. You’re on the lookout for crunchy carrots, peppery radishes, tender lettuces, or even a couple of apples.

Hearty Veggie Chili

Regardless of what bean or grain you grabbed, and regardless of what veggies you have in your fridge, as long as you cook everything down with smokey, spicy herbs and spices, you’ll have a filling vegetarian-friendly chili in less than an hour. Don’t forget the cheese and sour cream.

Buffalo Cauliflower Bites

Buffalo wings are a classic game day snack, but if you’re trying to eat less meat or appeal to vegetarians at your gathering, consider serving this vegan-friendly version instead. With plenty to offer in both texture and taste, these baked cauliflower bites slathered in buffalo sauce are a delicious alternative for game day parties. If you can’t handle the spice—or want some more variety on the plate—simply swap in BBQ sauce instead. Just don’t forget the carrot and celery sticks and blue cheese!

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 the next time you’re asked to bring a side to an event. We guarantee rave reviews, and maybe a repeat invite to their next party.

Blistered Shishito Peppers

We like shishito peppers pan fried—just a few minutes in a cast-iron skillet with a high-smoke-point oil, salt, and pepper—but they’re even more special with a tangy lemon pepper aioli.

Chipotle Skillet Nachos with Vegan Cheese

February 3, 2021 by Misfits Market

Nachos just might be the world’s perfect dish. The flavors, the colors, the textures, the ability to customize based on whatever you have in your fridge—if you’ve got tortilla chips, cheese, and fresh produce, you have the base for delicious homemade nachos. (Hey, even if you just have chips and cheese, you’re set.)

For this Game Day version, we added jalapeños, diced onions, fresh cilantro, a vegan-friendly cheese sauce, and chorizo. But why stop there? Add carnitas or sofritos. Chopped lettuce. Or, take these in a sweet and spicy direction with diced mango or pomegranate arils. The options are endless—and good luck stopping after a few bites.

Chipotle Skillet Nachos

Author: Misfits Market

Ingredients

Scale

12 ounces chorizo (or vegan alternative)
2 tablespoons butter (or vegan alternative)
7 1/2 ounces chipotle peppers in adobo sauce
1 cup white onion, diced
1 1/2 cups raw cashews, soaked in 2 1/2 cups hot water for at least 30 minutes
2 teaspoons garlic, minced
2 tablespoons sweet white miso paste
2 tablespoons nacho-spiced nutritional yeast (or nutritional yeast mixed with nacho seasonings like cumin, garlic powder, onion powder, paprika, chili powder, and red pepper flakes)
1 cup sour cream (or vegan alternative)
Juice from 1 small lime
2 teaspoons salt
2 teaspoons pepper
12 ounces tortilla chips
6 ounces shredded cheddar cheese (or vegan alternative)
Optional toppings: diced onions, diced peppers, fresh cilantro, scallions, shredded cheese

Instructions

Preheat oven to 400 degrees.
Bring a large skillet to medium heat and add butter. Add onions and garlic and sauté for about 5 minutes until soft and fragrant. Next, add chorizo and chipotle peppers with adobo sauce. Cook for another 6-9 minutes or until the mixture begins to brown.
Drain water from cashews. To a blender, add cashews, miso paste, nutritional yeast, sour cream, lime juice, salt, and pepper. Blend until smooth and combined.
Pour the cashew blend into the chorizo mixture and stir until evenly combined.
Layer tortilla chips, chorizo mixture, and shredded cheese, alternating until the pan is filled. Transfer to the oven and bake for 9-12 minutes.
Remove from oven and garnish with diced vegetables, herbs, and more shredded cheese. Serve while warm and enjoy!

Shrimp, Mango, and Avocado Salad Cups

January 27, 2021 by Misfits Market

We’re lucky enough to have a rotating supply of sweet mangoes sent our way all year long. (By now, you’ve probably received a few in your weekly box.) It’s hard to hold back from immediately digging in, but we do like to save some for recipe testing. Here, our take on refreshing mango salad. It’s a simple (and elegant) salad with shrimp and avocado. Perfect for a protein-filled lunch or light dinner in minutes.

Shrimp, Mango, and Avocado Salad

Author: Misfits Market

Ingredients

Scale

10 large shrimp, cooked and peeled
Butterhead lettuce, torn into “cups”
1/2 avocado, sliced
1 mango, sliced
1/4 cup fresh lime juice
Zest from 1 lime
1/2 teaspoon ground chili powder or cayenne pepper
1 tablespoon honey
1 tablespoon olive oil
Pinch of salt

Instructions

Place lettuce cups on a plate and evenly add in shrimp, avocado, and mango.
In a bowl, whisk together dressing ingredients—lime juice, lime zest, chili powder, honey, olive oil, and salt—and drizzle the lettuce cups. Serve and enjoy!

Cannellini Bean and Tuna Salad Toast

January 20, 2021 by Misfits Market

Take tuna salad to the next level with the addition of canned cannellini beans, now available in our Marketplace. Or maybe we’re taking bean salad to the next level with the addition of tuna? Regardless, the creamy beans mixed with salty tuna, fresh herbs, and bright lemon juice makes for the most delicious bite—whether that’s for lunch, dinner, or an afternoon snack. We like to eat our tuna bean salad on open-faced toasts. It just feels a little fancier than the mayo-heavy tuna salads we ate as kids.

Cannellini Bean and Tuna Salad Toast

Author: Misfits Market

Ingredients

Scale

1/2 cup cooked canned tuna
1/2 small red onion, finely diced
1 cup cooked canned cannellini beans
2 tablespoons fresh parsley
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
4 pieces sourdough toast
1 small garlic clove
1/4 teaspoon red chili flakes
1 teaspoon extra virgin olive oil
Juice and zest from 1/2 small lemon

Instructions

In a large bowl, add the tuna, onion, beans, parsley, smoked paprika, salt, and pepper. Mix until combined, then prepare four pieces of toast.
Rub garlic on the surface of each piece of warm toast. Then, evenly divide the tuna bean mixture and top each piece of toast.
Top with chili flakes and an even drizzle of olive oil. Finish with lemon juice and zest, serve, and enjoy!

Bobby Flay’s Radicchio Lettuce Cups with Spiced Chicken Thighs and Pickled Pepper Relish

December 16, 2020 by Misfits Market

Watch and learn as chef-in-residence Bobby Flay makes magic out of radicchio. The somewhat bitter leaves complement spiced chicken thighs perfectly, plus they’re sturdy enough to hold all of the fixings: Pickled peppers and a date and cashew relish, plus a much needed squeeze of lime. Try it as a holiday appetizer and you’ll wow the crowd—no matter the size.

Radicchio Lettuce Cups with Spiced Chicken Thighs and Pickled Pepper Relish

Author: Misfits Market

Ingredients

Scale

Pickled Pepper, Date, and Cashew Relish

3/4 cup white wine vinegar
1/2 cup sugar
2 bell peppers (orange, yellow, or red), seeded and diced
4 large pitted dates, thinly sliced
1/4 cup GrandyOats Organic Turmeric Ginger Cashews, coarsely chopped
1 tablespoon fresh lime juice
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons microgreens, roughly chopped

Spice Rubbed Chicken Thighs

2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 skinless and boneless chicken thighs
2 tablespoons canola oil
Half of 1 lime

Assembly

4 whole radicchio leaves, cut from 1 small head of radicchio
Fresh lime juice
Microgreens

Instructions

For the relish, combine vinegar and sugar in a nonreactive saucepan and bring to a boil over a high heat. Cook until the sugar is completely dissolved, about 5 minutes. Remove from the heat and let cool for 5 minutes.
Place the peppers in a small bowl. Pour the pickling liquid over the peppers and toss to coat. Add 1 or 2 ice cubes and let sit for 20 minutes, occasionally stirring.
Strain the peppers and place into a medium bowl. Stir in the dates, cashews, lime juice, olive oil, microgreens, and season with salt and pepper.
Preheat oven to 350 degrees.
For the chicken thighs, mix together paprika, turmeric, sugar, salt, and pepper in a small bowl. Sprinkle the spice rub onto one side of the chicken thighs.
Heat canola oil in an oven-proof sauté pan over medium-high heat. Add the chicken thighs, spice side down, and sear until golden brown on both sides, about 4 minutes per side. Transfer the pan to the oven and cook for another 4 to 5 minutes until the meat is cooked through or until the internal temperature reaches 165 degrees F.
Transfer chicken thighs to a cutting board. When cool enough to handle, cut into slices. Squeeze fresh lime juice on top of the chicken and set aside.
Put the radicchio leaves on a large serving plate. Divide the chicken between each radicchio lettuce cup. Top with some of the pickled pepper relish, garnish with more microgreens, and a squeeze of fresh lime juice.

Misfits Market x Crux Creamy Butternut Squash Soup

November 23, 2020 by Misfits Market

Whether you’re putting the finishing touches on your Thanksgiving menu or simply need a new hardy squash recipe to add to the rotation, you can’t go wrong with a homemade soup. Creamy. Fragrant. A little bit sweet and a little bit nutty. Customizable based on whatever you have in your kitchen—kabocha, koginut, acorn, and pumpkin are all worthy squashes. We opted for butternut squash as the perfect Big Meal appetizer and cold weather main dish. Just add a leafy green salad greens and crusty bread.

The best part? You can make this filling soup in a single pot thanks in part to the Crux® Artisan Series 7.5″ Cordless Immersion Blender. If there’s one thing about becoming permanent residents of our kitchens this year, it’s that any multi-purpose gadget that makes cooking easier and more exciting is worth the splurge. Crux’s immersion blender is just that tool. It’s BPA-free and dishwasher safe, plus it has 15 continuous minutes of blending power—plenty of time to take roasted squash to the next silky level. Plus, there’s a handy whisk attachment, too, which means homemade whipped creams, meringues, and even homemade mayonnaise, are just the press of a button away.

Whip up a dip, blend your favorite smoothie in the bonus 24-ounce BPA-free and dishwasher safe beaker, make a sauce, and whisk egg yolks in a matter of minutes for all of your winter baking projects.

Get cooking!

Misfits Market x Crux Creamy Butternut Squash Soup

★★★★★ 5 from 1 reviews

Author: Misfits Market

Ingredients

Scale

1/4 cup unsalted butter
1 large white onion, finely chopped
6 cloves garlic, minced
48 ounces low-sodium chicken broth
3 pounds butternut squash, peeled and cut into 1-inch pieces
2 teaspoons fresh thyme, plus more for garnish
1/3 cup whipping cream*, plus more for serving
Kosher salt
Freshly ground black pepper
Olive oil

Instructions

In a large pot, melt butter over medium high heat. Add onions and garlic and cook until soft, about 8 minutes.
Add broth, squash, and thyme to the pot and bring to a boil. Reduce heat to a simmer, cover, and cook until squash is fork tender, about 20-25 minutes.
Using the Crux® Artisan Series 7.5″ Cordless Immersion Blender, puree soup until smooth. Stir in cream and season generously with salt and pepper.
Divide soup among bowls and top each bowl with a drizzle of olive oil, cream, pepper, and thyme leaves. Serve with crusty bread and enjoy!

Notes

The Crux® Artisan Series 7.5″ Cordless Immersion Blender comes with an additional whisk attachment, which is perfect for turning the rest of your unused whipping cream into homemade whipped cream. Just switch to the whisk attachment. Then, in a chilled bowl, add leftover heavy whipping cream (about 1 cup) with 2 tablespoons sugar. Whisk for 10-15 minutes until thick and fluffy. Serve over pumpkin pie and other desserts.

Radicchio, Fennel, and Orange Salad

November 22, 2020 by Misfits Market

Brighten up your Thanksgiving feast with this fresh salad made with oranges, radicchio, fennel, and pomegranate seeds. Sound like a lot? It just means a lot of flavor. Shallots, ginger, honey, and white wine vinegar round out the dressing, which takes each layer of this salad up a serious notch. The sweet and bitter flavors all come together in a perfect combo that will help balance out all the other hearty dishes on the table. Plus, it’ll please vegetarian and vegan eaters, too.

Radicchio, Fennel, Orange Salad

Author: Misfits Market

Ingredients

Scale

3 oranges (navel, cara cara, or blood orange will work), peeled and sliced into 1/2-inch rounds
1 orange, zested and juiced (about 1/4 cup of juice)
2 tablespoons shallots, finely diced
1 teaspoon fresh ginger, grated
1 teaspoon honey
1 tablespoon white wine vinegar
1/4 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bulb fennel, thinly shaved with a mandoline
1 head radicchio, torn into large pieces
1/4 cup parsley leaves
2 tablespoons pomegranate arils

Instructions

In a small bowl, add 1 teaspoon orange zest with fresh orange juice. Whisk in shallots, ginger, honey, and white wine vinegar. Gradually stream in oil, whisking continuously until emulsified. Season with salt and pepper.
On a large platter, gently toss radicchio, fennel, orange rounds, and parsley. Top with remaining pomegranate seeds and fennel fronds if desired.

Veggie Scrap Focaccia

September 19, 2020 by Misfits Market

Before this recipe, we always kept our focaccia bread simple. Flaky salt, rosemary, some olive oil. Then, we experimented with using up all the odds and ends left over from our box. All those veggie scraps we didn’t know what to do with suddenly had a purpose. A very delicious one. Oh, and it certainly doesn’t hurt that this slab of focaccia is perhaps the most Instagrammable recipe of the season.

Veggie Scrap Focaccia

★★★★★ 5 from 2 reviews

Author: Misfits Market

Ingredients

Scale

2 1/4 teaspoons active dry yeast (or 1 packet)
3 tablespoons honey
3 cups filtered, room temperature water
6 cups bread flour
2 teaspoons kosher salt
3 tablespoons extra virgin olive oil, plus more for coating a bowl and pan
1 cup veggie scraps, sliced or cut into small pieces, such as halved cherry tomatoes, sliced bell pepper, sliced jalapeño, parsley, red onion, and corn kernels
1 teaspoon finishing salt

Instructions

In a small bowl, combine active dry yeast, honey, and water. Mix and allow to sit for at least 5 minutes or until it begins to froth and become cloudy—blooming.
In a separate large mixing bowl, combine bread flour with salt. When the yeast blooms, give it another stir and then pour into the bowl. Stir until it forms a dough.
Transfer to a large, floured surface, and use extra flour as you go to knead the dough together. Knead for about 9-12 minutes or until the dough becomes elastic and does not break easily when stretching it. (You will feel the difference and transformation as you go.) Alternatively, you can use a standing mixer with a dough hook.
Pour 1/4 cup of olive oil into a separate, large mixing bowl—it should be big enough to account for the dough doubling in size. Brush the oil to coat the inside of the bowl, which will prevent the dough from sticking too much.
Place the dough into the bowl, gently flipping and rolling to coat in oil. Cover the bowl tightly with plastic wrap and set in the fridge for 12-24 hours or until it has doubled in size. You can also store at room temperature for 3-4 hours or until doubled.
When ready to bake, place a rack in the middle oven the oven, and preheat the oven to 425 degrees.
Take a large sheet pan that is at least 12”x17” and 1-inch deep and coat the inside of the pan with olive oil.
Remove the dough from the fridge and bowl and transfer it to the pan. Gently spread the dough to fill the pan, leaving a little space between the edges. Then, use your fingertips to dimple the dough by pressing into it.
Pour the 3 tablespoons of olive oil over the dough to fill in the pockets. Top with vegetable scraps, then finish with salt.
Transfer to the oven and bake for 30-40 minutes or until golden brown.
When the bread is cooked all the way through, remove from the oven and transfer the focaccia to a cooling rack. The steam from the bread will finish the cooking process and help soften the texture as it rests.
When ready to eat, slice, share, and enjoy!