Dip

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.

3 Holiday Dips Using Misfits Market

December 14, 2020 by Misfits Market

There’s nothing we love more than attending (or hosting!) a holiday party chock-full of good company… plus delicious dips, fresh crudité, and cheese. Lots and lots of cheese and crackers. Though the holidays—and all gatherings—in 2020 have looked a little bit different than last year (or any year for that matter), that doesn’t mean we’re ditching our love for homemade dips.

Here, three easy dips you can make to celebrate the holidays. Even if it’s just you this year. May these savory and sweet dishes make your holidays bright.

(And as for the add-ons like crackers, cheese, and fruit? Use what you have! There are no rules.)

Cauliflower Hummus Spread

Author: Misfits Market

Ingredients

Scale

4 cups cauliflower
1 tablespoon olive oil, plus more for serving
2 1/2 tablespoons lemon juice
4 tablespoons tahini
1 teaspoon salt
A few grinds of pepper
1/2 teaspoon cumin
1/4 teaspoon paprika
1 clove garlic, sliced
1/4 cup of water
1 tablespoon sunflower seeds, toasted (optional)

Instructions

Preheat oven to 400 degrees.
Toss cauliflower florets with olive oil. Bake in the oven for 35-45 minutes or until slightly browned and fork tender.
Put roasted cauliflower, lemon juice, tahini, salt, pepper, cumin, paprika, and garlic in a food processor. Pulse. Drizzle in water slowly and pulse until you get a thick, smooth, dip-like consistency. Add more water, 1 teaspoon at a time as necessary.
Put in a small serving bowl. Garnish with toasted sunflower seeds, a swirl of more olive oil and a dash of paprika, if desired. Serve on a platter with carrots, cucumbers, radishes, multi-colored peppers, kiwi, and cherry tomatoes.

Mixed Greens Pesto Swirl Dip

Author: Misfits Market

Ingredients

Scale

4 cups mixed greens like parsley, cilantro, carrot or beet greens—whatever you have on hand
1 large garlic clove, sliced
1/4 cup pine nuts, lightly toasted
2 1/2 tablespoons parmesan, grated
1/3 cup of olive oil
1/2 teaspoon salt
Pinch of black pepper
3 teaspoons lemon juice
1 teaspoon zest
1/2 cup mayonnaise
1/3 cup sour cream

Instructions

Put greens, garlic, toasted pine nuts, parmesan, salt, pepper, lemon juice, and zest in a food processor. Pulse to blend. Then, add oil in a slow, steady stream. Taste and season accordingly.
In a serving dish of your choice, mix mayonnaise and sour cream together. Then, swirl pesto over the top.
Serve on a platter with endive, radicchio, boiled potatoes, carrots, and cherry tomatoes.

Cranberry Cream Cheese Spread

Author: Misfits Market

Ingredients

Scale

6 ounces fresh cranberries
1/2 cup of sugar
Zest and juice of 1 large orange (approximately 1/2 cup of juice)
3 tablespoons scallions (about 2-3), finely sliced, plus more for garnish
2 pinches of salt
1 6-ounce block of cream cheese

Instructions

Put cranberries, sugar, orange juice, zest, scallions, and salt in a saucepan over medium heat. Bring to boil, reduce to simmer and stir. Let simmer for about 5 minutes or just until the cranberries burst. Smash stubborn berries with the back of a wooden spoon.
Take off the heat and cool. (Note: Visually, we like to see big chunks of berries, but if you want more of a salsa-type consistency, feel free to pulse gently for a few seconds in a mini processor.) Taste. More salt? Season accordingly. Too sweet? Add a splash of vinegar.
Put cream cheese on a small serving plate or dish and cut a line down the middle. (This will help to let sauce sink in.) Pour cooled cranberry sauce over the cream cheese and sprinkle with more scallions. Serve with fruit—persimmons and pears work well—and cheese, crackers, olives, and breadsticks.

Creamy Coriander and Cumin Hummus with Fresh Vegetables

September 18, 2020 by Misfits Market

Hummus is one of our always-in-rotation snacks. So reliable. So delicious. But lately we’ve been making it from scratch and realizing it should be treated as much more than a quick bite. You can slice raw veggies from your box and serve yourself a personal crudité platter, like we’ve done here. If you’re looking for something more filling, add falafel or spiced lamb and serve with pita. Sounds like dinner to us.

Creamy Coriander and Cumin Hummus with Fresh Vegetables

★★★★★ 5 from 1 reviews

Author: Misfits Market

Ingredients

Scale

6 cups cooked chickpeas, drained
3/4 cup tahini
1/2 small red onion, diced
6 cloves garlic, peeled
1 white or yellow onion, peeled quartered
3 tablespoon nutritional yeast seasoning
Juice from 3 large lemons
1/4 cup olive oil
1 teaspoon cumin
1 teaspoon coriander
2 teaspoons salt
1 teaspoon black pepper
1 cup cold water
Optional toppings: cilantro, feta cheese, diced red onion
Optional pairings: sliced cucumber, carrot sticks, halved grape tomatoes, sliced bell peppers, pita chips, tortilla chips

Instructions

Add everything to a food processor or blender, except for the cold water, and pulse to combine.
Continue to blend until smooth and consistent, adding in cold water ¼ cup at a time to loosen. Taste test and adjust as necessary.
When ready to eat, add to a bowl or platter. Top with optional garnishes like fresh cilantro, feta cheese, and diced red onion. Serve with sliced vegetables and chips. Enjoy!

Fresh Tomato Salsa

July 29, 2020 by Misfits Market

File “tomato salsa” under simple recipes to master and stop buying at the store. Your homemade version is guaranteed to be better and brighter. You’re already miles ahead of the store-bought variety if you start with fresh tomatoes from your box. From there, it’s really just a chopping job. You can also make quick work of all that dicing if you have a food processor at your disposal. We won’t tell.

Fresh Tomato Salsa

Author: Misfits Market

Ingredients

Scale

6 Roma tomatoes, diced
1 large or 2 small red onions, diced
2 cloves garlic, minced
1 jalapeño, diced (remove seeds for a milder salsa)
Juice of 1 lime
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cumin
Handful of cilantro, minced

Instructions

Combine everything in a blender or food processor and pulse until smooth or mixed to your liking. If you don’t have access to a food processor or blender, finely chop all of the ingredients and mix together in a large bowl for a chunkier salsa.

Beet and Yogurt Dip

July 7, 2020 by Misfits Market

It’s not a party without appetizers, so 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.

Beet and Yogurt Dip

Author: Misfits Market

Ingredients

Scale

1 pound red beets, cleaned and trimmed
Water
Kosher salt
1 1/2 cups Greek yogurt
2 teaspoons lemon juice
2 tablespoons fresh mint leaves
2 tablespoons olive oil, divided
Optional toppings: dill, chives, goat cheese, walnuts, sesame seeds, za’atar
To serve: carrots, tomatoes, cucumber, celery, potatoes, crackers, bread, flaky salt

Instructions

Preheat oven to 450 degrees.
Wrap individual beets in foil and place on a baking sheet. Cook beets until fork tender, about 1 hour.
Remove from oven, let cool slightly, and then use a paper towel to rub to remove skin.
Roughly chop the cooked beets, then add them to a food processor or blender. Pulse until finely chopped. Add yogurt and pulse to create a semi-coarse puree.
Add lemon juice, mint leaves, 1 tablespoon olive oil, and a pinch of salt. Process to blend well. Taste, and season with more salt as needed.
Transfer to a wide, shallow bowl. Drizzle with remaining olive oil, garnish with optional toppings, and serve!

Roasted Red Pepper Tapenade

August 30, 2019 by Misfits Market

A mezze platter isn’t complete without homemade tapenade to be served with seasonal 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 waning summer days.

Roasted Red Pepper Tapenade

Author: Misfits Market

Description

Sweet roasted red bell peppers combined with toasted pine nuts and garlic makes for a perfectly cool spread for crackers, fresh veggies, and more.

Ingredients

Scale

4 red bell peppers, washed, dried, and quartered with core removed
3 tablespoons olive oil
3 cloves garlic, peeled
1/3 cup pine nuts
1/3 cup tomato paste
3 tablespoons fresh basil, minced
Salt to taste

Instructions

1. Preheat oven to 500° or turn on the broiler.
2. Set aside a medium-sized airtight container.
3. Place quartered red peppers onto a medium baking sheet that’s been lined with parchment paper. Drizzle peppers with olive oil.
4. Place the tray on the middle rack of the oven. Watch carefully as the peppers begin to blister and turn black, about 2-3 minutes Once blistered, remove tray from the oven.
5. Use tongs or a fork to peel and remove the skins, then transfer the skinned peppers to an airtight container. Cover and let sit for 30 minutes.
6. Meanwhile, use a small pan to dry roast garlic cloves and pine nuts over medium heat until lightly toasted, about 3 minutes.
7. When ready, transfer peppers, garlic cloves, pine nuts, tomato paste, and fresh basil into a food processor. Blend until combined. Season with salt to taste.
8. Transfer tapenade to a serving dish and pair with freshly cut vegetables, toasted baguette chunks, and crackers.

Blueberry Mango Salsa

June 6, 2019 by Misfits Market

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.

Blueberry Mango Salsa

Author: Misfits Market
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 1x

Ingredients

Scale

1 mango, chopped
1medium red pepper, chopped
1–2 medium jalapeño peppers, chopped
3 white onions, chopped
1 cup fresh blueberries
1/4 cup packed fresh cilantro, chopped
1 clove of garlic, chopped
1 tablespoon fresh lime juice
Pinch of salt and more to taste

Instructions

Add mango, red pepper, jalapeño pepper, onion, cilantro, and garlic to a food processor. Pulse until mixed, but still chunky.
Transfer to a medium sized bowl. Add blueberries, lime juice, and salt, then mix well.
Serve with tortilla chips.

Serves 4
Prep time: 15 minutes

Ingredients:
1 mango, chopped
1 medium red pepper, chopped
1 – 2 medium jalapeño peppers, chopped
3 white onions, chopped
1 cup fresh blueberries
1/4 cup packed fresh cilantro, chopped
1 clove of garlic, chopped
1 tablespoon fresh lime juice
Pinch of salt and more to taste

Add mango, red pepper, jalapeño pepper, onion, cilantro, and garlic to a food processor. Pulse until mixed, but still chunky.
Transfer to a medium sized bowl. Add blueberries, lime juice, and salt, then mix well.
Serve with tortilla chips.

Roasted Beet Hummus

February 5, 2019 by Misfits Market

What is it about beets that gives them a bit of a bad rap? Maybe it’s their brown, knobby exterior that reminds people of the earth they came from. Or perhaps it’s that most people have only tasted the droopy canned version, if they’ve had any experience at all with beets.

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. Loaded with fiber, vitamin C, magnesium, and folate, they impart a subtly sweet flavor to any dish they touch.

That makes them 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.

Roasted Beet Hummus

Description

The perfect accompaniment to fresh veggies or pita chips, this ruby-toned dip is a stunner at parties.

Ingredients

Scale

1 small roasted beet

1 15-oz. can cooked chickpeas

1 large lemon (zested)

1/2 large lemon (juiced)

1 healthy pinch of salt and black pepper

2 large cloves garlic

2 tablespoons of tahini

1/4 cup extra-virgin olive oil

Instructions

1. Preheat the oven to 400°F.

2. Wrap each beet in aluminum foil and roast them for 1-2 hours or until soft and tender.

3. Cool beets completely, then peel and quarter. Place in a food processor and blend until only small bits remain.

4. Add remaining ingredients except for olive oil and blend until smooth.

5. Drizzle in olive oil as the hummus is mixing.

6. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

Notes

Keeps in the fridge for up to a week