Side dish

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

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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.

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

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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.

Mediterranean-Inspired Salad with Roasted Chickpeas

March 15, 2021 by Misfits Market

Crispy, refreshing, and flavorful, the next recipe in our Cabinet Castaways series completely transforms any canned chickpeas you may have tucked away in your pantry. Though these cooked legumes are great as-is—added to pastas, puréed into hummus, mashed onto toast—they take on new texture and flavor after a turn in the oven with lots of spices. (In fact, we often roast a full can for an easy afternoon snack that satisfies our cravings for something crunchy.) Roasted chickpeas are the perfect base for this Mediterranean-inspired salad, which is chock-full of so much produce from your Misfits Market box: cucumbers, tomatoes, onions. Packed with fresh herbs and veggies, there’s no better dish to kick off spring.

Mediterranean-Inspired Salad with Roasted Chickpeas

Author: Misfits Market

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Ingredients

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Roasted Chickpeas:

2 cups canned chickpeas, rinsed and drained
2 tablespoons olive oil
2 tablespoons za’atar or Mediterranean-style seasoning of choice
2 teaspoons sea salt

Mediterranean Salad:

1 cup red onion, diced
1/2 cup parsley, chopped
3 tablespoons mint, roughly chopped
1 cup cucumbers, diced
1 cup cherry tomatoes, diced
2 lemons
2 teaspoons sea salt
1 teaspoon ground black pepper
2/3 cup Kalamata olives, pitted and roughly chopped
Roasted chickpeas

Instructions

Preheat oven to 400 degrees.
Transfer chickpeas to a lined baking sheet pan. Toss with olive oil and za’atar and evenly spread across the baking sheet. Roast for 20-30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
Remove from the oven and season with more salt if necessary. Let cool.
In a large mixing bowl, add the remaining salad ingredients. Zest and juice the lemons directly on top, mix, and serve immediately. Enjoy!

Fava Bean Casserole

March 11, 2021 by Misfits Market

We’re finding ways to use our cabinet castaways—you know, those forgotten shelf-stable ingredients you thought you’d use, but never got around to? Even our team at Misfits Market has a few cabinet castaways lying around, like dried fava beans. So, we put together this super-tasty, slightly spicy casserole recipe to help you use up your favas. Bonus points: This dish works with pretty much any dried or canned bean you have lying around.

Fava Bean Casserole

★★ 2 from 1 reviews

Author: Misfits Market

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Ingredients

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1 cup dried fava beans (we used Bob’s Red Mill Fava Beans), soaked for 6 hours and then drained
2 tablespoons cooking oil
3 small white or yellow onions, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
3 tablespoons smoked paprika
1 teaspoon chipotle powder
2 teaspoons salt
2 teaspoons ground black pepper
1 28-oz. can crushed tomatoes
1 cup barbecue sauce
1 tablespoon apple cider vinegar
2 cups vegetable stock
Parsley or dill (optional)

Instructions

Bring a large pot or Dutch oven to medium heat. Add the cooking oil and onions.
Sauté onions for about 15 minutes or just beginning to brown. Add the celery and carrots and stir to combine.
Season with salt, pepper, smoked paprika, and chipotle powder, then cook for another 3-5 minutes. Add garlic, stir again, and cook for an additional 3-5 minutes or until garlic becomes tender and fragrant.
Pour in the fava beans, crushed tomatoes, barbecue sauce, apple cider vinegar, and vegetable stock. Stir to combine.
Increase heat to a boil then reduce back down to low. Simmer for 2 hours, stirring occasionally.
Serve with optional garnish of parsley, dill, or even use fresh carrot tops. Serve warm and enjoy!

Honey-Roasted Turnips

February 28, 2021 by Misfits Market

Don’t sleep on turnips! When roasted, this hardy root veggie goes from sharp and slightly spicy to mellow, creamy, and slightly sweet. That’s why we like to pair roasted turnips with honey and coconut oil, plus plenty of fresh herbs and a splash of lemon juice to brighten everything up.

(If you’re still struggling to use all of your misfit turnips, check out eight other ways you can use them.)

Honey-Roasted Turnips

Author: Misfits Market

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Description

The best part about this recipe is if you’re looking to cook turnips with less sweet flavors, you can follow the same cooking method and swap honey and coconut oil for sea salt and olive oil.

Ingredients

Scale

3 extra large turnips, peeled and cut into 1/2-inch cubes
3 tablespoons honey, plus extra for garnish
1 tablespoon coconut oil, melted
1 tablespoon salt
Juice from 1/2 a lemon
3 tablespoons fresh parsley, chopped
1/2 teaspoon grated black pepper

Instructions

Preheat oven to 425°F.
In a large mixing bowl, combine turnips with honey, coconut oil, and salt.
Transfer to a parchment paper-lined baking sheet and bake until tender, approximately 30 minutes. Stir halfway through.
Remove from oven and cover with juice from half a lemon and parsley. Stir to combine and transfer to a serving tray. Add freshly grated black pepper and a drizzle of additional honey. Serve and enjoy!

Maple Dijon Acorn Squash and Kale Salad

February 17, 2021 by Misfits Market

Is there anything better than a hearty winter salad? Use butternut or acorn squash from your box to make this fragrant and filling meal. It’s great as a vegetarian-friendly main dish (boost the protein with a hard-boiled egg or extra nuts) or as a colorful side salad with roasted chicken. Consider it the perfect weeknight meal when you’re trying to get more veggies into your diet, or you just need to finish up some lingering produce.

Maple Dijon Acorn Squash and Kale Salad

★★★★★ 5 from 2 reviews

Author: Misfits Market

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Ingredients

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1 small acorn squash, sliced into small wedges
1 tablespoon Dijon Mustard
1/4 cup maple syrup
1 tablespoon avocado oil (or baking oil of preference)
1 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
3 cups kale, stems removed and massaged
1 small shallot, thinly sliced
1/2 cup pomegranate arils
1/4 cup almonds, slivered
Juice and zest of 1 lemon
1 tablespoon extra virgin olive oil

Instructions

Preheat oven to 425 degrees.
Add acorn squash wedges to a baking sheet in a single layer.
In a small bowl, whisk together the mustard, maple syrup, avocado oil, salt, and pepper. Pour mixture over acorn squash pieces and toss to coat.
Bake for 30-40 minutes, flipping halfway through, until golden brown and soft.
Prepare a bed of kale on a serving dish. Add with shallots, squash wedges, almonds, and pomegranate arils.
Top with lemon juice and zest, and a drizzle of olive oil to finish. Serve immediately and enjoy!

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.

Grilled Cabbage Wedge Salad

January 30, 2021 by Misfits Market

This salad is a remix on a few favorite things: cabbage, which is most commonly used in slaws, and wedge salads, almost always made with chilled iceberg lettuce. We’re switching things up by grilling big hunks of cabbage to bring out their natural sweetness. Then, we add in the salty and savory elements: nutty tahini and a handful of fresh herbs. This one may very well become a new classic.

Grilled Cabbage Wedge Salad

★★★★ 4 from 1 reviews

Author: Misfits Market

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Ingredients

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1 small red cabbage, cut into 8 wedges
1 tablespoon cooking oil
1 teaspoon salt
1 teaspoon black pepper
Juice and zest of 3 lemons
1/4 cup tahini
1 tablespoon sunflower seeds or pumpkin seeds, roasted and salted
1/4 cup chives, minced
1 teaspoon dill, minced

Instructions

Bring a grill pan to medium heat.
Brush the sides of cabbage wedges with oil and season with salt and pepper. Transfer to the heated pan and cook for 9-12 minutes per side or until it begins to soften and grill marks form. Flip and repeat.
Turn off heat and transfer the wedges to a platter. Top with lemon juice and zest.
Drizzle the tahini over and garnish with the sunflower seeds, dill, and chives. Serve and 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

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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!

Lemony Cacio e Pepe Potatoes

December 23, 2020 by Misfits Market

“Cacio e pepe” is Italian for “cheese and pepper”—two simple ingredients that are far more transformative than they sound. And not just in the traditional pasta preparation you may already know. We gave potatoes the cacio e pepe treatment; for such an easy side dish, the result was kind of mind-blowing.

Watch now to learn how to make them:

Lemony Cacio e Pepe Potatoes

Author: Misfits Market

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Ingredients

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3 pounds baby creamer or Yukon gold potatoes
1/4 cup olive oil, plus more for drizzling
3 ounces pecorino, finely grated, divided
1 tablespoon lemon juice
1 teaspoon lemon zest
Kosher salt
1 1/2 tablespoons freshly ground back pepper

Instructions

Cook potatoes in a generously salted pot of boiling water for 20-25 minutes, until fork tender.
Drain potatoes and return back to pot. Add oil and about 2/3 of pecorino, toss until cheese is coated all over potatoes. Add lemon juice and zest, season with 1 tablespoon pepper and salt. Toss again.
Transfer potatoes to a dish, drizzle with more olive oil, and top with remaining cheese and pepper. Enjoy!

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