Dinner

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.

Lentil “Chorizo” Tacos

March 25, 2021 by Misfits Market

This vegan-friendly take on classic chorizo is simple to prep as a filling for your next taco night, and it makes use of that tucked away bag of dried lentils, plus a lot of fresh produce from your Misfits Market box. Or try it in burritos, enchiladas, and even grain bowls.

Lentil “Chorizo” Tacos

Author: Misfits Market

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Ingredients

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1 1/2 cups dried lentils
4 1/2 cups filtered water or vegetable stock
1 tablespoon chorizo seasoning or taco seasoning (or homemade spice blend)
Corn or flour tortillas, lightly warmed
Additional taco fillings like tomatoes, pickled red onions, jalapeños, avocado, limes, and cilantro

Instructions

Add lentils, water or broth, and seasoning of choice to a large saucepan and bring to a rolling boil.
Reduce to a low simmer and cover. Cook for 25-30 minutes or until all the liquid evaporates and lentils are soft.
Scoop into tortillas with your favorite fillings, garnish with fresh cilantro and lime juice, and enjoy!

White Bean Chili

March 9, 2021 by Misfits Market

With sweater weather in full swing, we like to use dried white beans from The Marketplace for this recipe to warm up. With its beautiful fusion of spice and root veggies, this chili is one of our favorites for many reasons. However, the best part is you can freeze the chili for up to 4 – 6 months to save any leftovers you may have.

White Bean Chili

Author: Misfits Market

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Ingredients

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1 1/4 cup dried cannellini beans, soaked overnight, or two 15-ounce canned beans, rinsed and drained
2 tablespoons olive oil
1 medium onion, diced
5 cloves garlic, minced
2 leeks whites and light green part only, thinly sliced
1 cup carrots (about 3–4 medium carrots), cut into 1/4-inch cubes
1 cup turnips (about 1 large turnip), cut into 1/4-inch cubes
1 1/2 tablespoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
2 teaspoons Kosher salt, plus more for seasoning
One 28-ounce can diced tomatoes
5 cups water
Toppings: cheddar cheese, sour cream, avocado, cilantro, lime wedges

Instructions

Heat oil over medium in a large pot or Dutch oven. Add onions, garlic, and leeks and cook until softened, 5-7 minutes.
Add carrots and turnips, stir to combine, and cook for another 2-3 minutes until they begin to soften. Add chili powder, cumin, dried oregano, and salt and stir until fragrant, about 1 minute.
Mix in beans and diced tomatoes. Add water (or broth of choice) and bring to a boil. Reduce heat to a simmer and cover.
Cook until beans become tender, 35-45 minutes. Season with salt to taste.
Serve in bowls and top with cheddar cheese, sour cream, avocado, cilantro, and a lime wedge if desired. Enjoy!

One Pot Broccoli Rabe and Mushroom Pasta Bake

February 27, 2021 by Misfits Market

One-pot recipe alert! You don’t want to miss this cheesy, veggie-packed pasta made in one skillet. Mushrooms are browned until golden, then tossed with garlic and herbs and mixed with cream, cheese, and broccoli rabe. Pasta is folded in as the finishing touch for this oven miracle. Yes, miracle—did we mention it’s all made in the same pot? Get mushrooms from our Marketplace and toss in broccoli rabe, cauliflower, or whatever other veggie from your box that you have on hand.

One Pot Broccoli Rabe and Mushroom Pasta Bake

Author: Misfits Market

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Ingredients

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1/4 cup plus 1 tablespoon olive oil
8 ounces cremini mushrooms, torn into 1-inch pieces
2 cups broccoli rabe, cut into 2-inch pieces
2 cups half-and-half
6 cloves garlic, minced
2 teaspoons fresh rosemary leaves, chopped, divided
1/4 teaspoon red pepper flakes
Kosher salt
Black pepper
9 ounces fontina or sharp cheddar cheese, grated, divided
2 cups medium pasta (penne, rigatoni, shells)
1/2 cup panko bread crumbs

Instructions

Preheat oven to 325 degrees.
In a medium heat-proof skillet, like a cast iron, heat 1/4 cup olive oil over medium-high heat. Cook mushrooms, stirring occasionally for 4-5 minutes, until golden and tender. Add garlic, 1 teaspoon rosemary, and red pepper flakes, cook for another 1 minute, until fragrant.
Pour half-and-half into skillet and season with salt and pepper. Bring half-and-half to a gentle simmer, stirring occasionally. In three batches, add 8 ounces of cheese, mixing in between each batch until cheese has melted into the half-and-half. Add broccoli rabe in two batches, letting broccoli rabe wilt before adding the next batch. Mix in pasta, until fully coated in cheese mixture.
Bake for 20-25 minutes until pasta is al dente. Remove skillet from oven, mix, and smooth into an even layer. Turn on broiler.
In a small bowl, mix panko, remaining 1 ounce of cheese, 1 teaspoon rosemary, and 1 tablespoon olive oil. Evenly sprinkle panko mixture over top of pasta. Broil for 2-4 minutes, until the top becomes golden and cheese is melted. Let rest for 5 minutes before serving.

Broccoli and Cauliflower Gratin

January 15, 2021 by Misfits Market

Anyone else out there refuse to eat broccoli or cauliflower as a kid unless it was slathered with cheese? This one’s for you. The magic still happens when cheese meets cruciferous veggies, but instead of trying to disguise some limp, steamed veg, we’re enhancing the nuttiness of these amazing vegetables by baking them. (If you’re still in the anti-broccoli camp, pour the cheese sauce over cooked pasta instead for a tasty spin on macaroni and cheese.)

Broccoli and Cauliflower Gratin

Author: Misfits Market

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Ingredients

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5 tablespoons unsalted butter, divided
1 sweet onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
2 sprig rosemary
1/4 teaspoon nutmeg
Kosher salt
Freshly ground black pepper
1 head broccoli, cut into 1-inch pieces (about 12 ounces total)
1 head cauliflower, cut 1-inch pieces (about 12 ounces total)
1 cup Gruyère or Swiss cheese, grated
3/4 cup grated Parmesan cheese, grated

Instructions

Preheat oven to 400 degrees.
Grease a large casserole dish with 1 tablespoon of butter.
In a medium pot, heat 1 tablespoon butter over medium heat. Add onion and cook until translucent, 4-5 minutes. Add garlic and cook until fragrant, 1 minute more.
Add remaining 3 tablespoons of butter to the pot and melt. Stir in the flour to combine. Cook, stirring occasionally, until the mixture is lightly golden in color, 2-3 minutes.
Add the milk gradually to the pot, using a whisk to combine. Do same with the cream, then bring mixture to a simmer, whisking constantly until the sauce is thick enough to coat a spoon, 5- 7 minutes. Season the sauce with nutmeg, salt, and pepper.
Add broccoli and cauliflower to the pot and toss well to fully coat. Then, add broccoli cauliflower sauce mixture into the prepared casserole dish. Sprinkle both grated cheeses evenly over the surface.
Bake until the sauce is bubbly and the cheese is golden, 35-40 minutes. Let rest 10 minutes before serving. Enjoy!

Chickpea and Butternut Squash Coconut Curry

January 14, 2021 by Misfits Market

Thanks to its mild flavor and buttery texture, the chickpea is one of the most versatile legumes around. We always keep a can on hand—grab your own in The Marketplace—for simple snacks like roasted crunchy chickpeas and creamy hummus. It’s also one of our favorite proteins for vegetarian-friendly dinners like quick curries.

Here, we combined sweet butternut squash and coconut milk to complement spicy green curry paste. Serve over basmati or jasmine rice, or even soft boiled potatoes. The best part is how quick this recipe comes together. You just might like it better than takeout.

Chickpea and Butternut Squash Coconut Curry

Author: Misfits Market

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Ingredients

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2 cups butternut squash, peeled and cubed into 1-inch pieces
1 tablespoon olive, vegetable, sunflower, or canola oil
1 large yellow onion, peeled and thinly sliced
1 green pepper, seeded and sliced
1 1/2 cups coconut milk
1 teaspoon green curry paste
3 cups chickpeas, cooked
1 tablespoon soy sauce or coconut aminos
1 cup fresh basil leaves, plus extra for garnish
Basmati or jasmine rice, cooked

Instructions

Add oil to a large pan and bring it to medium heat. Once warm, add the butternut squash and cook for 6-9 minutes, stirring occasionally, until squash begins to soften.
Add onions and peppers. Cook for an additional 6-10 minutes or until the pieces soften and start to brown.
Add coconut milk, green curry paste, chickpeas, and soy sauce. Stir until combined, then fold in the basil leaves. Cook for 10 more minutes, occasionally stirring.
When ready, turn off heat. Give another stir, then serve with rice, or even boiled potatoes, and garnish with more fresh basil. Enjoy!

One Pan Honey Mustard Salmon with Roasted Veggies

January 12, 2021 by Misfits Market

When life—or Misfits Market!—throws a lot of veggies your way but no inspiration to cook, stick with a simple sheet pan dinner. Simply chop your veg of choice into similar-sized pieces, add a delicious vinaigrette, plus your protein of choice, and enjoy a filling dinner in under an hour. (In under 30 minutes if you pre-cut your veg as soon as you open your box.)

Here, we topped Brussels sprouts, delicata squash, broccoli, and radicchio with fresh salmon and a sweet-yet-tangy honey mustard vinaigrette. Cook up multiple fillets and have dinner set for the rest of the week.

One Pan Honey Mustard Salmon with Roasted Veggies

Author: Misfits Market

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Ingredients

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1/4 cup honey
3 tablespoons mustard
1/2 tablespoon lemon zest
3 tablespoons lemon juice
1 teaspoon thyme leaves, plus extra for garnish
1/2 teaspoon red pepper flakes
2 teaspoons Kosher salt
1/2 cup olive oil
1 delicata squash, thinly sliced
1 1/2 cups Brussels sprouts (about 12 sprouts), sliced
2 cups broccoli, cauliflower, or romanesco cauliflower, cut into 1-inch pieces
2 cups radicchio, cut into 1/2-inch pieces
1, 3-pound salmon fillet or 6, 8-ounce fillets
Microgreens, for serving
Lemon wedges, for serving

Instructions

Preheat oven to 450 degrees.
In a small bowl, whisk together honey, mustard, lemon zest, lemon juice, thyme leaves, red pepper flakes, salt, and pepper. While whisking, slowly stream in olive oil until emulsified.
Add a drizzle of olive oil onto a baking sheet and lay salmon across the pan. Pour 1/4 cup of vinaigrette over salmon and evenly spread.
In a large bowl toss squash, broccoli, and Brussels sprouts with 1/3 cup of the vinaigrette. Arrange the vegetables around the salmon. Cook for 20-25 minutes, until the salmon is opaque and the squash is tender.
Remove pan from oven and turn on the broiler. Toss radicchio with remaining vinaigrette and spread over cooked vegetables. Return pan to the oven and cook for another 3-4 minutes, until radicchio is slightly wilted and salmon is golden.
Garnish with extra thyme leaves, microgreens, and serve with lemon wedges. Enjoy!

Chorizo- and Veggie-Stuffed Peppers

January 10, 2021 by Misfits Market

Stuffed peppers are pretty close to the perfect dish. It’s both bright in color and flavor, and allows us to use a lot of veggies from a single box. The best part? It’s totally up to you how to fill your peppers—we just give you the basic tools to get there.

Here, we stuffed our peppers with onion, zucchini, farro, spicy chorizo, and a little bit of cheese. But the filling options are pretty endless. Rice and beans. Corn, tomatoes, and jalapeños. Bok choy, ginger, and garlic. Tell us in the comments your favorite stuffed pepper fillings!

Chorizo- and Veggie-Stuffed Peppers

★★★★★ 5 from 2 reviews

Author: Misfits Market

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Ingredients

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6 bell peppers, tops removed and de-seeded
1 small red onion, diced
1 small zucchini, diced
1 tablespoon cooking oil
1 teaspoon sea salt
1 cup farro, quinoa, brown rice, barley, or oats, cooked
1 pound chorizo (ground, links, or vegan alternative)
1 cup Pepper Jack cheese, shredded
Freshly-cracked black pepper
Optional garnish: Scallions, chives, cilantro, diced

Instructions

Preheat 375 degrees. Set peppers, open side up, in a baking dish or on a lined baking tray.
Add oil to a large saucepan and bring to medium heat. Add onions, zucchini, chorizo, and salt. Stir and cook for about 10-15 minutes or until lightly browned. Add and stir in the farro.
Add the filling into the peppers so they are even filled but not overflowing. Cover with shredded cheese.
Bake for 20-30 minutes or until cheese is browned and bubbly. (If the cheese starts to burn, cover peppers with aluminum foil.
Remove peppers from the oven and top with optional scallions, chives, or cilantro, and black pepper. Enjoy!

Roasted Miso-Ginger-Glazed Eggplant

December 27, 2020 by Misfits Market

Eggplant is a staple in our boxes all year long, which is why we’re always on the look out for new ways to cook it. Enter: This roasted version that’s halved, scored, and then covered in some of the most flavorful and fragrant ingredient combos. Soy sauce, ginger, honey, rice wine vinegar.

Roasted Miso-Ginger Glazed Eggplant

★★★★★ 5 from 2 reviews

Author: Misfits Market

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Ingredients

Scale

3–4 medium eggplants, halved lengthwise
1 tablespoon grapeseed or neutral oil
1/4 cup white miso paste
2 tablespoons ginger, grated
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 1/2 tablespoons honey
1 tablespoon warm water
2 tablespoons chives, finely chopped
1/2 tablespoon white and/or black sesame seeds
Salt

Instructions

Preheat oven to 425 degrees.
Use a sharp knife to score a diamond pattern across the flesh of the eggplant.
Sprinkle eggplant with salt and place in a shallow baking pan cut side down. Let rest for 15-30 minutes, then use a paper towel to blot water droplets from eggplant and clean out any remaining liquid from the baking pan.
Brush oil all over eggplant and return to baking pan.
In a small bowl, whisk together miso paste, ginger, rice wine vinegar, soy sauce, honey, and water. Smear miso mixture over the cut side of each eggplant.
Roast for 30-35 minutes, until tops begin to brown and eggplant is tender.
Transfer to a serving platter and garnish with chives and sesame seeds. Enjoy!

Shrimp and Scallop Paella

December 8, 2020 by Misfits Market

Mix up meal prep for the week by making a big pot of paella that you’ll want to eat every day. This flavorful dish is filling—it’s full of fresh veggies and two types of seafood. The arborio rice base gets a gorgeous golden color from saffron threads and smoked paprika. Plus, briny olives mixed with garlic, onion, jalapeño, and asparagus add a whole new dimension to the sweet, spicy, smoky, and herbaceous flavors in the dish. Shrimp and scallops round everything out with a wholesome, fancy protein you might not cook regularly.

The best part? You don’t have to leave home to get fresh fish to your door, thanks to friends at Fulton Fish Market, where expert fishmongers have been working since 1822. Best known for supplying fine-dining restaurants in NYC, the market lays claim to the world’s largest assortment of fresh seafood—and now it’s at your fingertips on their direct-to-consumer site.

Shrimp and Scallop Paella

Author: Misfits Market

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Ingredients

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2 tablespoons butter, olive oil, or cooking oil of choice
1 1/2 pounds scallops, rinsed and patted dry
1 1/2 pounds shell-on shrimp, deveined
2 teaspoons saffron threads
1 tablespoon smoked paprika
4 cups vegetable or chicken broth
1 pound ground chorizo, casings removed
1 cup asparagus, chopped
1 green pepper, diced
1 red onion, diced
6 cloves garlic, minced
3 cups arborio rice
1 cup tomato puree
1 cup white cooking wine
1/2 cup Spanish green olives
2 teaspoons salt
Freshly cracked black pepper
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
1 lemon, juiced and zested
2 lemons, thinly sliced for garnish

Instructions

Add saffron threads and smoked paprika in the vegetable broth. Set aside to bloom.
In a large, deep pan, add ground chorizo and cook for 3 minutes or until it begins to brown.
Add the vegetables and stir to coat the pieces. Cook for 3-6 minutes or until veggies begin to brown.
Stir in minced garlic. Then, pour in the rice. Stir and cook for 1-2 minutes or until the garlic begins to release its aromatics and rice is coated.
Add in tomato puree, wine, and seasoned broth. Stir in the olives and mix until combined.
Bring to a boil. Then, reduce heat to a simmer, cover, and cook for at least 15 minutes.
Remove lid and layer shrimp on top of the rice mixture. Return the lid and cook for an additional 10-15 minutes. By this time, the shells should turn red, the meat becomes opaque, and the tails curl.
Remove lid, give a stir, then cover again.
In the meantime, in a separate pan add butter (or oil) and bring to medium heat.
Add scallops, spacing them 1-2 inches. When the bottoms start to lift and become golden brown—about 3 minutes. Flip the scallops and cook the other side for 1-2 minutes. When fully cooked, transfer to a plate to set aside.
Turn off heat. Remove lid from rice and give it another stir. Add the zest and juice from one lemon, add in chopped chives and parsley, season with salt and pepper, and stir to mix.
Finally, layer the scallops and lemon slices. Garnish with extra herbs, share, and savor!

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