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A Refreshing Pineapple and Cucumber Juice

April 25, 2021 by Misfits Market Leave a Comment

Looking for an easy way to make use of those last bits of fruits and veggies from your Misfits Market box? We’ve got an idea: juice ’em. It’s a great way to make sure nothing from your weekly box goes to waste. Here, cucumbers give this juice its healthy green hue. Pair that with a spicy kick from ginger, some natural sweetness from pineapples and pears, and you’re in for a tasty, good-for-you treat. Don’t have a juicer? A blender will do just fine—just be sure to strain everything through cheesecloth to get out any fibrous bits.

A Refreshing Pineapple and Cucumber Juice

Author: Misfits Market

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Ingredients

Scale

1 small pineapple, peeled and cut into large chunks
2 small cucumbers
2–3 pears
1 tablespoon fresh ginger, peeled
Juice from 1 lime
1 cup filtered water (only if using a blender)

Instructions

Run all ingredients (except water) through a juicer. Chill and serve, or drink immediately by serving over ice.
If using a blender, blend all ingredients together until smooth and consistent. Add water and blend again. Drain using a cheesecloth and pour juice evenly among glasses.

Chickpea and Peanut Butter Fruit Smoothie

April 6, 2021 by Misfits Market

We love smoothies, especially when we’re able to make use of extra ingredients that have been hanging around in the freezer and pantry for a while. With this recipe, we’re using chickpeas in a totally new way by adding them for an added boost of protein and creaminess—and a welcome layer of nuttiness. Don’t have any extra can of chickpeas handy? No worries. This recipe is equally as delicious without them.

Chickpea and Peanut Butter Fruit Smoothie

★★★★★ 5 from 1 reviews

Author: Misfits Market
Yield: 12 ounces 1x

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Ingredients

Scale

2 cups fruit of choice, such as pineapples, mangoes, strawberries, blueberries, bananas, or a combination, peeled, chopped, and frozen
1/2 cup unsweetened milk, like whole milk or non-dairy alternative
1/3 cup canned chickpeas, drained and rinsed
2 tablespoons peanut butter
1–2 large dates, pitted
1 teaspoon cinnamon
Small pinch of salt

Instructions

In a blender, combine fruit, milk, chickpeas, peanut butter, dates, cinnamon, and salt. Puree until smooth. Serve immediately topped with a dollop of non-fat yogurt, full-fat cream, or non-dairy alternatives like coconut yogurt, if desired.

Zingy Ginger, Turmeric, and Carrot Juice

January 28, 2021 by Misfits Market

Need to use up those last bits and pieces of produce hanging out in your fridge? Juice ’em! Ginger is a must in our juices these days, thanks to its spicy kick and good-for-you properties. Plus, it pairs deliciously with earthy carrots and sweet oranges. You’ll want to sip on this regularly—and maybe even mix it with Champagne on special mornings.

Zingy Ginger, Turmeric, and Carrot Juice

Author: Misfits Market

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Ingredients

Scale

5 small carrots, tops removed and cleaned
2–3 apples, quartered
1 tablespoon fresh ginger, peeled
1 lemon, halved
1 cup filtered water (if using a blender only)

Instructions

Run all ingredients (except water) through a juicer. Stir and serve immediately!
If using a blender, blend all ingredients together until smooth and consistent. Drain using a cheesecloth and serve juice immediately.

Triple Berry Smoothie with Good Karma Flaxmilk

January 25, 2021 by Misfits Market

It’s no secret that we’re a big fan of smoothies at Misfits Market. We’ve shared green smoothies, carrot smoothies, apple smoothies, and even a cucumber celery slushie that kind of resembles a smoothie. No matter what you have on hand—any berry, any leafy green, granola or oats, nut butter or not, juice, or milk—you can whip up a simple, filling smoothie in seconds.

This year, we’ve resolved to no resolution except to fill our bodies with delicious whole fruits and veggies, and indulging in meals that just taste great. Enter: a triple berry (and date!) smoothie with protein-rich nut butter and creamy Good Karma Flaxmilk. Flaxmilk is the dairy alternative we’re most excited about incorporating into meal planning this year since it’s full of omega-3s and plant-based proteins. It’s free of soy, nuts, and gluten while also being super sustainable—production uses less water than other dairy alternatives.

Triple Berry and Good Karma Flaxmilk Smoothie

★★★ 2.3 from 3 reviews

Author: Misfits Market

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Ingredients

Scale

2–3 cups cold unsweetened Good Karma Flaxmilk
1/2 cup blueberries, frozen
1/2 cup blackberries, frozen
1/2 cup raspberries, frozen
4 dates, pitted
2 tablespoons peanut butter (or any nut butter!)
1 cup ice

Instructions

Add all ingredients into a high speed blender and blend until combined. Add more flaxmilk depending on texture preference. Divide among cups and enjoy!

Charred Pineapple and Basil Spritzer

December 31, 2020 by Misfits Market

Charring pineapple gives this herbaceous cocktail a smoky aroma and makes the fruit even sweeter, while “clapping” basil together in your hands first releases even more of its fragrant flavor. Bourbon is optional if you’re more into mocktails these days, though gin or vodka would be lovely here, too. Either way, give the mixer a good shake with plenty of ice to make it extra refreshing.

Charred Pineapple Basil Sprtizer

Author: Misfits Market

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Ingredients

Scale

1 cup ice
Juice from 2 lemons
2 ounces bourbon
1 pineapple, peeled and sliced into 1/2-inch strips
3 large basil leaves
Ginger beer

Instructions

Bring a grill pan to medium heat. Add pineapple slices and allow to cook for 6-9 minutes or until charred. Flip and repeat with all pieces.
Transfer pineapple to a blender and blend until smooth. Transfer to a jar until ready to use.
For the cocktail, add a few handfuls of ice to a cocktail shaker. Top with lemon juice, bourbon, 4 ounces of pineapple purée, and basil leaves. (For even more flavor, “clap” the leaves between your hands before adding to the cocktail shaker.) Shake for about 1 minute.
Strain and distribute into 3 ice-filled cups. Top with ginger beer and enjoy!

Pomegranate Vanilla Bean Sangria

December 24, 2020 by Misfits Market

Winter cocktails aren’t all hot toddies and spiked ciders. This sangria takes the season’s best citrus and amplifies it with a vanilla cinnamon simple sugar, red wine, and brandy for a refreshingly sweet and citrusy drink. Oranges, apples, pears, and pomegranates all go into the mix, with bubbly soda water to top it off. The recipe calls for an entire pitcher, chilled before serving and cheers-ing by the glass.

Pomegranate Vanilla Bean Sangria

Author: Misfits Market

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Ingredients

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2 vanilla beans
2 cinnamon sticks
1/2 cup sugar
1/2 cup water
1 navel orange, sliced
1 apple, chopped
1 pear, chopped
1 pomegranate, arils removed
1 bottle fruity red wine
1/2 cup brandy
1 1/2 cups pomegranate juice
Soda water

Instructions

In a small saucepan, add sugar, water, and cinnamon sticks. Cut vanilla beans in half lengthwise, scrape seeds out, and add both seeds and pods to the saucepan.
Heat sugar mixture over medium-low heat until the sugar melts. Gently simmer for 10 minutes to allow flavors to release into the simple syrup. Remove from heat and let completely cool.
In a large pitcher, add orange slices, apples, pears, and pomegranate arils. Pour in wine, brandy, pomegranate juice, and simple syrup—vanilla pods and cinnamon sticks included. Stir with a large spoon and let chill in the refrigerator for an 1 hour before serving.
To serve, spoon some fruit into a glass filled with ice. Pour in sangria and add a splash of soda water to top.

Bobby Flay’s Spiced Greyhound Cocktail

December 11, 2020 by Misfits Market

Bobby’s here to mix things up—literally—with a refreshingly new way to use your bar cart. Watch him break down each step for his Spiced Greyhound, from making simple syrup from scratch to muddling lots of fresh grapefruit and lime. Skip the liquor for a refreshing mocktail. It’s crisp and sweet, with just enough of a kick for an exciting evening at home. We’ll cheers to that.

Watch now:

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Bobby’s Spiced Greyhound Cocktail

Author: Misfits Market

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Ingredients

Scale

Ginger Allspice Simple Syrup

1 cup sugar
1 cup water
1 teaspoon whole allspice berries
2-inch piece fresh ginger, peeled and coarsely chopped

Greyhound Cocktail

1 grapefruit, segmented and pith removed
1 lime, cut into wedges
1 ounce Ginger Allspice Simple Syrup
4 ounces vodka or gin
2 ounces fresh lime juice
Cold club soda

Instructions

For the spiced simple syrup, combine the sugar, water, allspice berries, and ginger in a small saucepan. Bring to a boil and cook until the sugar has completely dissolved. Remove from the heat and let steep for 30 minutes to 1 hour. Strain into a small bowl, cover and refrigerate until cold, about 1 hour.
For the cocktail, use a muddler or the end of a wooden spoon to muddle the grapefruit segments and lime wedges in the bottom of a cocktail shaker.
Add the vodka (or gin), lime juice, and 1 ounce of simple syrup. Fill the cocktail shaker three quarters of the way full with ice. Stir and taste for balance. Add more simple syrup as needed. Shake until it is very cold, then evenly divide between two cocktail glasses filled with ice.
Top with sparkling water to taste. Garnish with a slice of grapefruit and serve immediately. Enjoy!

Notes

For a mocktail version, simply omit the liquor in step 3. Then, in step 4, add more sparkling to taste. Enjoy!

Minty Apple and Ginger Smoothie

September 20, 2020 by Misfits Market

Why limit your smoothie intake to summer? If anything, transitioning into fall just gives you more ingredients to play around with! Here, we take a few fall apples, a frozen banana, and add in fresh mint and lime juice for extra flavor. What takes this smoothie to the next level though is the homemade ginger syrup. We make it in advance and have it on hand for smoothies… or cocktails or drizzled over pancakes.

Minty Apple and Ginger Smoothie

Author: Misfits Market

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Ingredients

Scale

Ginger Simple Syrup:

1 cup ginger, peeled and sliced
1 cup granulated sugar
1 cup water

Smoothie:

3 gala apples, diced
2 tablespoons ginger syrup
1 frozen banana, roughly chopped
2 tablespoons fresh mint
Juice from 1 lime
1 cup ice
2 cups water
Optional garnish: apple slice, fresh ginger, mint leaves

Instructions

Optional: Make your own homemade ginger simple syrup! In a saucepan over medium heat, add water and sugar. Stir to dissolve sugar, then add the sliced ginger. Bring to a boil, cover, then reduce heat to a simmer.
After 15 minutes, remove the ginger simple syrup from the heat. Allow the syrup to cool and the ginger to steep for at least an hour. Then, strain into a glass jar where the syrup can be stored in the fridge for up to two weeks.
For the smoothie, put the remaining 2 cups of water, apples, ginger syrup, banana, mint, lime juice, and ice in a blender or food processor. Blend until smooth.
Transfer to cups and garnish with optional apple slices and mint leaves. Enjoy!

Rosemary, Ginger, and Apple Sangria

September 1, 2020 by Misfits Market

In-between seasons can be tricky: Sweatshirt or tee shirt? Shorts or pants? Decisions, decisions. We worked with Bright Cellars, a personalized monthly wine club, to create a sangria that gives you the best of both worlds, with crisp fall apples in refreshing white wine. No trade-offs necessary.

That’s what Bright Cellars is all about: giving you what you want. They use an algorithm to pair wines to your personal preferences and tastes, then deliver them straight to your door. And since they’re our partners this month, they’re giving you 50% off your first six-bottle box with this link (discount applied at checkout). Perfect wines at a perfect price? We’ll cheers to that.

Rosemary, Ginger, and Apple Sangria

★★★★★ 5 from 1 reviews

Author: Misfits Market

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Ingredients

Scale

1 bottle white wine (we used a bottle of Atarratto from Bright Cellars)
4 small apples, sliced into thin wedges
4 sprigs rosemary
1/2 cup apple brandy
1/2 cup ginger syrup
Optional garnish: fresh ginger, apple slices, sprig of rosemary

Instructions

Add apple wedges to a large pitcher.
Using your fingers, remove the rosemary from its woody stems. Then, gently rub the rosemary to release its essential oils. (This will make for a more fragrant, rosemary-flavored sangria.) Add to the pitcher.
Add the apple brandy, wine, and ginger syrup to the pitcher and stir to combine.
Chill for at least 3 hours. When ready, serve over ice and enjoy!

Spicy Watermelon Margarita

August 14, 2020 by Misfits Market

There’s one seasonal cocktail recipe we look forward to all year long, and it’s this one. We’re going as far as to say spicy watermelon margaritas are better than classic margaritas. There. We said it. Puréed watermelon mellows out the sourness of the limes without getting into that cloyingly sweet territory. We recommend working with a baby variety of melon to end up with about 2 cups of fresh juice, which will make 8 margaritas. Not required but highly recommended: Blend all the ingredients with 1 cup of ice for frozen margs.

Spicy Watermelon Margarita

Author: Misfits Market

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Ingredients

Scale

Chili Salt

1 part kosher salt
1 part Aleppo pepper or chili powder

Watermelon Juice

1 baby watermelon, cubed

Margarita

2 ounces watermelon juice
1 ounce tequila
3/4 ounce lime juice
1/4 ounce agave or simple syrup
1 jalapeño or serrano pepper, thinly sliced, plus more for garnish (optional)
Lime wheels or wedges for garnish (optional)

Instructions

Combine equal parts salt and Aleppo pepper on a small plate. Rub rim of an old-fashioned or rocks glass with lime wedge and then dip in salt mixture.
Purée watermelon cubes in a blender until smooth. Strain through a fine-mesh sieve into a large measuring glass.
In a cocktail shaker, add 2-3 jalapeño rounds and muddle. Then, add watermelon juice, tequila, lime juice, and agave. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain cocktail into prepared glass. Garnish with reserved lime wheel.

Notes

The juice of one baby watermelon will yield about 2 cups of juice, which will make about 8 margaritas.
Make it a frozen margarita by blending all the ingredients with 1 cup of ice.
If you don’t have agave or simple syrup, substitute 3/4 ounce Cointreau or orange liquor.

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