recipe

Chickpea and Swiss Chard Breakfast Hash

May 8, 2021 by Misfits Market Leave a Comment

If you’ve got a can of chickpeas and some fresh greens, you’ve got brunch. When it comes to homemade hash, why stick to just potatoes? Here, creamy chickpeas become the base for this filling dish, complete with vibrant rainbow Swiss chard and a homemade spice blend that uses things you likely already have in your pantry. Don’t forget the sunny side egg on top and you’ve got a protein-packed breakfast, brunch, or weekday lunch in minutes.

Chickpea and Swiss Chard Breakfast Hash

Author: Misfits Market

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Ingredients

Scale

1 medium onion, diced (about 3/4 cup onion, diced)
3 cups Swiss chard, spinach, or kale, stems removed and roughly choped
1 15-ounce can of chickpeas, rinsed and drained
1/4 cup water
4 large eggs
2 teaspoons olive oil

Seasoning Mix:

1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon dried oregano
1/2 teaspoon sea salt

Pinch of freshly ground pepper

Instructions

Make the seasoning mix: Put all spices in a small bowl, including salt and pepper. Mix.
Put oil in a cold pan and bring the heat up to medium-low. Add onion.
Add chickpeas and seasoning mix to the onions and stir to combine. Add water, just until chickpeas are coated. Add chard and cook, stirring until wilted. Smash some of the chickpeas with the back of a spoon to create a ‘hash’ effect.
Once warmed through, divide chickpea hash between 4 plates. Poach or fry eggs to your liking, then top on each plate of hash. Serve with a side of hot sauce and enjoy.

Chocolate Beetroot Pudding Pots

May 7, 2021 by Misfits Market Leave a Comment

Earthy beets pair perfectly with semisweet chocolate to create a smooth, decadent dessert. The flavor is subtle, but a delicious surprise, especially if you like chocolate but you’re not, like, a “Chocolate Person.” (Even better: They last up to a week in the fridge, making them the perfect plan-ahead dessert for any occasion.)

Get the recipe:

Chocolate Beetroot Pudding Pots

Author: Misfits Market

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Ingredients

Scale

2 medium beets, peeled and cut into ½-inch pieces
2 tablespoons cornstarch
1/3 cup dutch process cocoa powder
1/4 teaspoon sea salt
3 tablespoons coconut sugar
1 3/4 cups full fat coconut milk
1/2 cup semisweet chocolate
1 teaspoon vanilla extract
Flaky sea salt, for serving

Instructions

Bring a small pot of water to a boil. Cook beets for about 25-30 minutes until fork tender. Then, use a food processor, blender, or immersion blender to purée beets until completely smooth. (You should have approximately ½ cup of beet purée.)
Sift cornstarch, cocoa powder, and salt into a medium saucepan, then add in coconut sugar. Mix dry ingredients together with a silicone spatula. Slowly stream in milk and continue stirring until smooth and combined.
Heat mixture over medium-low heat, stirring constantly, scraping down sides and bottom of the pan, until mixture begins to gently bubble and thicken enough to coat the back of the spatula, 8-10 minutes.
Add beet purée and chocolate chips. Stir vigorously for about 1 minute until the chocolate is completely melted and the mixture is very thick and smooth. Remove mixture from heat and stir in vanilla extract.
Spoon chocolate mixture into 6, 8-ounce ramekins and place into the refrigerator to set for at least 4 hours (or overnight).
Top each chocolate pot with flaky sea salt before serving. Chocolate pots will be good for up to 1 week in the fridge.

Bobby Flay’s Oven-Roasted Seasonal Fruits Over Ricotta

April 29, 2021 by Misfits Market Leave a Comment

If you’ve ever reached for berries in the fridge only to discover they’re a bit past their prime, it can be a big letdown. Hey, it happens to the best of us. Before you consider tossing them, watch our chef-in-residence Bobby Flay turn just-past-ripe berries into a thing of beauty. Learn his trick for transforming them in the oven and how to pair them with creamy ricotta for an elegant spring dessert.

Bobby Flay’s Oven-Roasted Seasonal Fruits Over Ricotta

Author: Misfits Market

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Ingredients

Scale

1 pound strawberries, washed, hulled, and quartered
1 pint blueberries, washed and stems removed
1 pint blackberries, washed and halved
1 teaspoon cinnamon
1/4 cup cane sugar, maple syrup, or honey
1 vanilla bean, split in half
Juice of ½ lemon or small orange
2 tablespoons Sherry or another fortified wine
Pinch Kosher salt
Olive oil
Optional garnishes: fresh mint and honey
Serving options: yogurt, ice cream, fresh ricotta cheese, cottage cheese

Instructions

Preheat oven to 400 degrees.
Using the back of a paring knife, scrape the vanilla pods to release the beans inside.
In a large bowl, add all the fruit, scraped vanilla, vanilla bean pod, cinnamon, sugar, lemon juice, Sherry, and salt. Gently mix to combine.
Pour fruit mixture into a large oven-proof baking dish, in a single layer for best results. Lightly drizzle olive oil on top. Bake for 15-20 minutes, uncovered, until fruit is roasted and fragrant but still has some texture.
Remove from oven and let cool slightly. Garnish with mint and serve with yogurt, ice cream, or fresh ricotta cheese and honey.

Quick-Pickled Rainbow Swiss Chard Stems

April 27, 2021 by Misfits Market Leave a Comment

Extend the life of any veggie with this easy-to-follow pickling recipe. We used Rainbow Swiss chard here, but this recipe works for any hardy stem. Kale stems, collard green stems. And any veggie, like blanched green beans, jalapeños, and of course, onions.

Pickled Rainbow Swiss Chard Stems

Author: Misfits Market

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Description

This recipe makes enough pickling liquid for two, 1-quart jars.

Ingredients

Scale

2 cups vinegar: white wine vinegar, rice wine vinegar, red wine vinegar, or apple cider vinegar
2 cups water
2 1/2 tablespoons kosher salt
4 tablespoons granulated sugar
5–6 cups raw vegetables, cleaned and sliced into like sizes: kale stems, Swiss chard stems, radishes, onions, cauliflower florets, carrots, green beans (blanched), asparagus, cucumbers, bell peppers, zucchini, summer squash, and/or jalapeños
8–12 cloves garlic, slightly smashed
3 tablespoons dried spices: whole peppercorns, red pepper flakes, dried red chilies, fennel seeds, mustard seeds, coriander seeds, and/or celery seeds
Fresh whole herbs and spices: dill, ginger, rosemary, and/or thyme
2 one-quart jars

Instructions

In a medium pot, bring vinegar, water, salt, and sugar to a boil. Remove from heat and let cool slightly.
Layer in half of the raw vegetables, 4-6 cloves of garlic, 1 1/2 tablespoons of desired dry spices, and a handful of fresh herbs into each jar, leaving about an inch of space at the top.
Divide pickling liquid evenly between both jars. Let sit at room temperature for 1-2 hours, then cover with an air-tight lid and transfer to the refrigerator for 6-8 hours before eating.
Enjoy alone as a snack or add to sandwiches, tacos, salads, pizzas, soups, or pastas. Pickles will last 2-3 weeks in the refrigerator.

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.

Bobby Flay’s Kale Stem Pesto

April 24, 2021 by Misfits Market Leave a Comment

As we near the end of Earth Month, we challenged our chef-in-residence, Bobby Flay to help us fight food waste and make something delicious from those random bits and pieces of produce you might have lingering in the fridge. He came up with a genius use for kale’s hardy stem, which tends to go straight into the compost bin or trash in most households. Not anymore! Bobby’s go-to method for using kale stems? An herbaceous pesto that you’ll want to slather over everything. And here’s the best part: the recipe is entirely customizable. No kale? Use Swiss chard. No pistachios? Use pine nuts or almonds instead. Skip the parsley if you don’t have any. Adding garlic is highly encouraged, too. Just think of this recipe as a roadmap with endless options.

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Bobby Flay’s Kale Stem Pesto

Author: Misfits Market

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Ingredients

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1 cup kale stems, chopped
3 kale leaves
8 basil leaves
1/3 cup Parmigiano-Reggiano, grated
1/3 cup unsalted pistachios, lightly toasted
2 tablespoons fresh parsley leaves, chopped
1/2 cup olive oil
Zest of 1 lemon
Kosher salt
Freshly ground black pepper

Instructions

Blanch kale stems and leaves in boiling, lightly salted water to soften slightly and bring out their chlorophyll, about 1 minute. Remove kale from boiling water and immediately immerse in ice water. (This will shock the leaves to stop the cooking process and help retain their vivid green color.) Remove the kale from the water and squeeze it dry.
Add kale stems and leaves, basil, cheese, pistachios, and parsley to a food processor and pulse until combined. Season with salt and pepper.
With the food processor still running, slowly add the olive oil in a steady stream and process until smooth and incorporated.
Fold in lemon zest and immediately serve over cooked pasta. Or, pesto can be stored in the refrigerator in an airtight container with a tight-fitting lid for up to a week.

Celery Root, Apple, and Cabbage Salad with Pomegranate Molasses Dressing

April 17, 2021 by Misfits Market 2 Comments

Celery root and red cabbage are two veggies that often go untouched, so we threw together this crunchy slaw to get the most out of these two tricky ingredients. In fact, red cabbage is one of those veggies we get a lot of questions about, especially because it can be a little bitter and a little tough—plus tough to incorporate into everyday recipes. This refreshing slaw (or salad!) also includes sweet apples and a simple dressing that really lets the produce be the star.

Celery Root, Apple, and Cabbage Salad with Pomegranate Molasses Dressing

Author: Misfits Market

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Ingredients

Scale

2 cups red cabbage, shredded, or finely sliced, with some leaves left whole
2 small apples, cored and finely sliced
1 cup celery root, finely sliced
3 tablespoons olive oil
2 tablespoons pomegranate molasses
1 tablespoon balsamic vinegar
2 teaspoons ginger, grated
1 tablespoon soy sauce
1 teaspoon honey
Salt and freshly ground pepper

Instructions

For the salad, toss to combine cabbage, apples, and celery root.
For the dressing, whisk together oil, molasses, vinegar, ginger, soy, and honey. Season with salt and pepper to taste.
Pour dressing over the salad and mix thoroughly. Serve immediately.

Spiced Parsnip Cake with Cream Cheese Frosting

April 4, 2021 by Misfits Market

Parsnips don’t get as much credit as they deserve, so they often go un-ordered and un-used. But this twist on classic carrot cake swaps in the under-appreciated root veggie in place of carrots and truly gives parsnips their moment to shine. The naturally sweet-meets-spicy flavor of parsnips works wonders as the base for this spiced cake.

Spiced Parsnip Cake with Cream Cheese Frosting

Author: Misfits Market

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Description

Love carrot cake? Switch out carrots for knobby winter parsnips and you’ll be in love all over again. Still got some cake flour kicking around? To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour (or 1½ cups plus 3 tablespoons cake flour)
1 1/2 cups unsalted pistachios, walnuts, or pecans, roughly chopped
3/4 cup golden raisins
3/4 cup granulated sugar
3/4 cup light brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoons salt

Wet Ingredients

3 large eggs
3/4 cup, plus 3 tablespoons neutral oil like vegetable or sunflower oil
2–3 tablespoons orange zest (the zest of 2 medium-small oranges)
1 1/2 teaspoons vanilla extract
3 cups parsnips, peeled and grated (about 4)

Frosting

8 ounces cream cheese at room temperature
1/2 cup (1 stick) of unsalted butter at room temperature
1 cup confectioners sugar, sifted
2 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees.
Butter two, 8.5-inch non-stick baking pans. Cut parchment paper in a circle and butter the parchment.
In a large bowl, mix dry ingredients: flour, baking soda/powder, and all spices. Add sugars, pistachios, and raisins and mix well.
In a smaller bowl, combine grated parsnips, eggs, orange zest, and oil. Then, carefully mix all the wet ingredients into the bowl of dry ingredients. The batter will be dense, thick, and not pourable.
Divide mixture evenly between the two cake tins. Bake for 20-30 minutes until golden and a skewer comes out clean when inserted in the center.
Remove cakes and allow them to cook. Then, turn them out onto on a wire rack and let cool completely.
Make the frosting: In a bowl, mix room-temperature butter and cream cheese together, and then add the confectioners’ sugar. Don’t over beat. Refrigerate until needed. When cakes are cool, generously sandwich together both cakes with frosting. Add frosting to the top.
Slice, serve, and enjoy!

Cake Flour Sheet Pan Pancakes

March 27, 2021 by Misfits Market

Remember when millions of people were trying to get their hands on any flour available at the beginning of the pandemic? Some of us bought cake flour in a pinch only to realize this low-protein flour isn’t quite the same as all-purpose flour or bread flour. So, if you’ve still got some cake flour kicking around, this recipe from our Cabinet Castaways series is just what you need. Sheet pan pancakes are tender and totally customizable—just swap in whichever add-ins are your favorite.

No cake flour? No problem. If you want to use regular all-purpose flour, take one cup of all-purpose flour, remove two tablespoons, and then add two tablespoons of cornstarch instead. Sift together before using.

Cake Flour Sheet Pan Pancakes

Author: Misfits Market

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Ingredients

Scale

2 3/4 cups buttermilk
2 large eggs, beaten
1 1/2 teaspoons salt
2 teaspoons vanilla extract
1/3 cup granulated sugar
2 3/4 cups of cake flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
Butter for greasing the pan (about 2 tablespoons)
Optional toppings: Sliced strawberries, semi-sweet chocolate chips, coconut chips, blueberries, peanut butter, strawberry jam—the options are endless!

Instructions

Position the rack in the middle of the oven and preheat the oven to 500 degrees.
In a medium bowl, whisk together buttermilk, eggs, salt, vanilla, and sugar. In a separate, larger bowl, whisk together flour, baking powder, and baking soda. Pour wet mixture into dry and stir to combine.
Butter a 18”x13” sheet pan and pour in the batter, carefully tapping the baking sheet to level the batter out.
Top with strawberries and chocolate chips. (Or, add other desired toppings like peanut butter, jelly, coconut chips, and other sliced berries.)
Put the sheet pan in the oven and reduce heat to 400 degrees. Bake for 17-23 minutes, rotating the sheet pan halfway through.
Serve sliced with maple syrup, whipped cream, confectioners’ sugar, or a side of more fresh fruit, as desired.

Bobby Flay’s Caramelized Leeks with Pistachio Sage Vinaigrette

March 26, 2021 by Misfits Market

You asked, we listened! Some of you told us that leeks are something you struggle with cooking the most, so chef-in-residence Bobby Flay is here to share one of his favorite ways to make the best of this delicious veg. Like all alliums, leeks become soft, fragrant, and flavorful when sautéed low and slow. Top off the warm leeks with a simple dressing that’s been blitzed in a food processor for a few seconds, and serve this up with your favorite main dish. Or, make it the star with a poached egg added on top.

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Bobby Flay’s Caramelized Leeks with Pistachio Sage Vinaigrette

Author: Misfits Market
Yield: 2 1x

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Ingredients

Scale

2 tablespoons canola oil
1 leek, rinsed, sliced in half lengthwise and again crosswise into 1/2-inch pieces
Pinch of granulated sugar
Kosher salt
Freshly ground black pepper
1/3 cup plus 1 tablespoon pistachios, shelled
2 sage leaves
1/4 cup flat-leaf parsley leaves
2 tablespoons white wine vinegar
1/4 cup olive oil, plus more for drizzling
2 tablespoons shaved Parmigiano Reggiano, for serving

Instructions

Heat the oil in a large sauté pan over medium high heat until it begins to shimmer. Add the leeks into the pan in an even layer. Add the sugar and season with salt and pepper. Cook, stirring occasionally, until the leeks are soft and golden brown and caramelized, about 10 minutes.
While the leeks caramelize, make the vinaigrette. Combine the pistachios, sage, parsley, vinegar, olive oil, salt, and pepper in a food processor and process until almost smooth. Taste for seasoning and set aside.
Transfer the caramelized leeks to a shallow bowl. Spoon the vinaigrette over the leeks. Top with Parmigiano Reggiano, a drizzle of olive oil and the remaining pistachios. Serve immediately.

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