recipes

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

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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

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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

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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

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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

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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

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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

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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

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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.

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.

Crispy Celery Root and Leek Latkes

March 30, 2021 by Misfits Market

Since both leeks and celery root are veggies that often beg the question “what the heck am I supposed to do with this?” it was the perfect opportunity to bring them together. These delicate, crunchy latkes can help you use up the last of your celery root—celery root season is nearly over, so enjoy them while you can!—and get the most out of your leeks. Plus, everything tastes better fried!

Though latkes are traditionally a Hanukkah dish, we’re always looking for an excuse to eat them year-round, which is why we’ve updated the classic potato latke recipe for enjoying Passover. To make these Passover-friendly, simply use matzo meal instead of flour. For every cup of all-purpose flour, sub in 5/8 cup of matzo cake meal.

Watch now to learn how to make these crispy latkes:

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Crispy Celery Root and Leek Latkes

Author: Misfits Market

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Ingredients

Scale

1 1/2 pounds of celery root, peeled and grated
2 leeks, light green and white parts only, thinly sliced
2 teaspoons kosher salt, divided
1/3 cup all-purpose flour
1/2 teaspoon black pepper
2 large eggs, whisked
Vegetable or canola oil
Flaky sea salt
Crème fraîche

Instructions

Use the large holes of a box grater or a food processor with a grating disc to grate the celery root. Sprinkle 1 teaspoon of salt over the celery root and toss to combine. Let celery root rest for 5 minutes to allow access liquid to release. Transfer celery root into a clean kitchen towel and wring out as much liquid as possible.
Transfer celery root back to a large bowl and add in leeks, flour, remaining 1 teaspoon of salt, and pepper, and mix until flour is absorbed. Add eggs and mix again until fully combined.
In a medium heavy-bottomed pan over medium-high heat, pour in about a 1/4-inch of oil. Once the oil is hot (drop in a little bit of batter to test, the oil should sizzle), add 3-4 large spoonfuls of batter into the pan. With a spatula, press down on each latke to flatten. Fry for 4-5 minutes on each side, until latkes are very browned and crispy on both sides. Transfer latkes onto a paper towel-lined cooling rack to drain excess oil, and sprinkle a little bit of flaky sea salt on each one while hot. Repeat with remaining batter.
Serve immediately with crème fraîche.

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

Scale

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!

Bobby Flay’s Milanese Two Ways

February 10, 2021 by Misfits Market

Bobby’s at it again with an easy way to make a classic dish at home: Chicken Milanese. But vegetarians can get in on the fun, too! Bobby has you covered with his go-to way to make Milanese meat-free with the help of eggplant. It has a crispy texture, a little bit of tang from a balsamic glaze, a peppery flavor from fresh arugula, and a creamy finish from a healthy dollop of ricotta cheese.

Watch Bobby simultaneously make chicken Milanese and eggplant Milanese now:

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Chicken Milanese with Warm Mushroom Salad

Author: Misfits Market

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Ingredients

Scale

For the mushrooms:

3 tablespoons olive oil, divided
8 ounces cremini mushrooms, stems trimmed, cut into sixths
1 teaspoon garlic, crushed into a paste
Kosher salt and freshly-ground black pepper
1 tablespoon fresh oregano, coarsely chopped
2 teaspoons red wine vinegar

For the chicken:

1/2 cup Wondra flour
Kosher salt and freshly-ground black pepper
2 large eggs
1 1/2 cups panko breadcrumbs
2 (6-ounce) boneless, skinless chicken breasts
1/4 cup canola oil

Assembly:

Breaded cooked chicken
3 ounces arugula
4 ounces fresh ricotta cheese
Thinly-shaved Parmigiano-Reggiano
Balsamic glaze
Cremini mushrooms

Instructions

For the mushrooms, heat 1 tablespoon of olive oil in a large sauté pan over medium heat until it begins to shimmer. Add the mushrooms and cook, stirring just a few times, until their liquid is released and they turn golden brown, about 10 minutes. Stir in the garlic and cook for one minute longer. Stir in the oregano and season with salt and pepper to taste. Remove from the heat and let cool.
Whisk together the remaining olive oil, red wine vinegar, salt, and pepper in a medium bowl. Add the mushrooms and stir to coat. Let sit at room temperature and set aside.
Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the breadcrumbs on a large plate and season with salt and pepper.
Place each chicken cutlet between 2 pieces of plastic wrap and using a meat mallet or a rolling pin, flatten the chicken between sheets of plastic wrap to ½-inch thickness.
Season the chicken on both sides with salt and pepper. Dredge the chicken in the flour first, tapping off the excess. Next, dip each cutlet into the egg mixture and let the excess drip off. Then, dredge the chicken in the breadcrumbs, making sure to coat the chicken completely.
Heat canola oil in a large sauté pan over medium high heat until the oil shimmers. Carefully add the chicken and cook until golden brown on each side and just cooked through, about 3 to 4 minutes per side. Remove the cutlets and place on a plate lined with paper towels and season the chicken with additional salt and pepper.
To assemble, put one chicken breast on each of two plates. Top the chicken with the arugula, a dollop of ricotta cheese, Parmigiano-Reggiano shavings, a drizzle of balsamic glaze, and the cremini mushrooms.

Eggplant Milanese with Warm Mushroom Salad

Author: Misfits Market

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Ingredients

Scale

For the mushrooms:

3 tablespoons olive oil, divided
8 ounces cremini mushrooms, stems trimmed, cut into sixths
1 teaspoon garlic, crushed into a paste
Kosher salt and freshly-ground black pepper
1 tablespoon fresh oregano, coarsely chopped
2 teaspoons red wine vinegar

For the roasted eggplant:

1 large eggplant or 2 medium eggplants (about 1 pound), sliced lengthwise into 1-inch thick slices
Canola oil, for brushing
Kosher salt and freshly-ground black pepper

For the dredging station:

1/2 cup Wondra flour
Kosher salt and freshly-ground black pepper
2 large eggs
1 1/2 cups panko breadcrumbs
4 slices roasted eggplant (recipe above)
1/4 cup canola oil

Assembly:

Breaded baked eggplant
3 ounces arugula
4 ounces fresh ricotta cheese
Thinly-shaved Parmigiano-Reggiano
Balsamic glaze
Cremini mushrooms

Instructions

For the eggplant, preheat the oven to 400 degrees.
Brush eggplant with canola oil on both sides and season with a bit of salt and pepper. Place the slices on a baking sheet in an even layer, leaving a few inches between each slice.
Roast the eggplant for 10 minutes. Turn the slices over using a metal spatula and continue cooking for 10 minutes longer. Remove the sheet pans to cooling racks and let sit until cool enough to handle, about 15 minutes.
For the mushrooms, heat 1 tablespoon of oil in a large sauté pan over medium heat until it begins to shimmer. Add the mushrooms and cook, stirring just a few times, until their liquid is released and they turn golden brown, about 10 minutes. Stir in the garlic and cook for one minute longer. Stir in the oregano and season with salt and pepper to taste. Remove from the heat and let cool.
Whisk together the remaining olive oil, red wine vinegar, salt, and pepper in a medium bowl. Add the mushrooms and stir to coat. Let sit at room temperature and set aside.
Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the breadcrumbs on a large plate and season with salt and pepper.
Season the roasted eggplant slices on both sides with salt and pepper. Dredge each eggplant slice in the flour and tap off any excess. Dip in the egg mixture and let the excess drip off. Dredge in the breadcrumbs, pressing the crumbs to adhere to the eggplant. Transfer breaded eggplant to a baking sheet lined with a wire rack or large plate. Repeat with the remaining eggplant.
Heat canola oil in a large straight sided sauté pan over a medium high heat until the oil begins to shimmer. Working in small batches, fry the eggplant slices, turning once until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with a bit of salt.
Divide the eggplant steaks on each of two plates. Top the eggplant with the arugula, a dollop of ricotta cheese, Parmigiano-Reggiano shavings, a drizzle of balsamic glaze, and the cremini mushrooms.

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.

Prep School: Beets Edtion

January 26, 2021 by Misfits Market

Meet the beet. Beets, also known as beetroots, are found year-round and transition beautifully in dishes between the seasons. It’s surprisingly versatile and can be eaten raw, pickled, boiled, baked, steamed, and puréed. Their earthy flavor also plays nicely with sweet ones, which is why you can get away with sneaking beets in things like chocolate pudding and brownies.

Watch now to learn how to prep beets—don’t toss those beet tops!

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While this vibrant veggie has a natural love-it or hate-it taste, we found 10 recipes that can satisfy even the pickiest of eaters.

Bobby Flay’s Roasted Beets

You can’t go wrong with roasted beets. Bobby shows us how to roast them to near perfection to use them to transform any dish we are working with.

Poke Bowl with Boiled Beets

This vegan take on a poke bowl uses beets to give it the same texture and similar tastes to the real deal while providing a pop of color. The best part is it will be ready to eat in under an hour.

Beet Muhammara

It may take a bit on the long side to make but it is definitely worth it! The beets in this recipe with its deep color only matching its deep flavor to transform the dip into a definite fan favorite.

Beet Latkes

If you’re itching for some latkes but are dreading the calories, we have a healthy alternative for you. The starchiness in beets makes it a great candidate to substitute for potatoes. So we swapped the potatoes for beets and carrots in our recipe to put our cravings to rest.

Beet and Dandelion Green Salad with Blue Cheese

This recipe brings the savory taste of blue cheese, the earthiness of beets, bitter greens, and sweetness from candied pecans into a fresh and exciting salad. However, if you don’t like the taste of blue cheese, you can always substitute it with gorgonzola, aged gouda, or any parmesan-style cheeses.

Hidden Beet Brownies

These brownies are a dessert with a side of veggies that we find our little ones can’t get enough of. The taste of beets practically fades into the chocolatey background so we can keep the fact they’re eating veggies as our little secret.

Cinnamon Beet Rolls

Pink cinnamon rolls? Sign us up! The taste of beets in this recipe is very subtle but give the cinnamon rolls a pretty pink color that makes it all more delicious.

Dark Chocolate Mocha Beet Donuts

Sometimes comfort foods are a must, but they don’t have to be terrible for you. This gluten-free and vegan donut recipe will not only sneak in some more veggies into your diet but is a guilt-free way to indulge when you need a pick-me-up.

Beet Blueberry Muffins

Who knew the earthy taste of beets went so well with the sweet tartness of blueberries? The best part about these muffins, besides them being super tasty, is the fact they’re gluten-free!

One-Pan Citrus, Beets, and Roasted Chicken

If you have been following our blog, you already know we are a fan of one-pan dinners. They always make it a more effortless cooking experience and fast clean-up on any of our busy workday nights. This recipe brilliantly combines roasted beets to this already cozy meal to take it to new heights.

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Baked Pears with Salted Caramel

January 17, 2021 by Misfits Market

Sugary-sweet pears are the perfect base for—you guessed it!—even more sugar. Sweet homemade caramel tops cinnamon-baked pears for a dessert that can be enjoyed in 30 minutes. Not a fan of pears? Simply swap in apples for a similarly sweet dessert.

Baked Pears with Salted Caramel

Author: Misfits Market

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Description

Ingredients

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5–6 pears (we used Bosc pears), sliced in half lengthwise and de-seeded
1 tablespoon cinnamon
1 cup sugar
1/4 cup water
1/2 cup butter
1 tablespoon salt
1 tablespoon vanilla extract
1 1/2 cups coconut milk
5–6 tablespoons walnuts, toasted and roughly chopped

Instructions

Preheat oven to 375 degrees.
Place pear halves facing up in an 8-inch cast iron pan or oven-friendly pie dish. Evenly sprinkle cinnamon over the pears. Transfer to the oven for 25-30 minutes or until soft and slightly browned.
Meanwhile, use a small sauce pot to make the salted caramel. Place sugar and water into the pot and bring to medium high heat. Do not touch or stir! Allow it to boil until it turns a golden color, about 5-7 minutes.
Once golden, immediately remove from heat and add salt, vanilla extract, and butter. Stir.
Gradually pour in coconut milk while continuously mixing until smooth. Set aside until pears are ready. The sauce will thicken as it settles.
When pears have finished baking, remove from oven and place a tablespoon or so of chopped walnuts into each pear. Drizzle salted caramel over the walnuts and pears and transfer to a serving dish.
Put any remaining caramel into a separate dish for extra servings. Serve pears as soon as possible and 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!

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