Snack

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.

Chipotle Skillet Nachos with Vegan Cheese

February 3, 2021 by Misfits Market

Nachos just might be the world’s perfect dish. The flavors, the colors, the textures, the ability to customize based on whatever you have in your fridge—if you’ve got tortilla chips, cheese, and fresh produce, you have the base for delicious homemade nachos. (Hey, even if you just have chips and cheese, you’re set.)

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 or pomegranate arils. The options are endless—and good luck stopping after a few bites.

Chipotle Skillet Nachos

Author: Misfits Market

Ingredients

Scale

12 ounces chorizo (or vegan alternative)
2 tablespoons butter (or vegan alternative)
7 1/2 ounces chipotle peppers in adobo sauce
1 cup white onion, diced
1 1/2 cups raw cashews, soaked in 2 1/2 cups hot water for at least 30 minutes
2 teaspoons garlic, minced
2 tablespoons sweet white miso paste
2 tablespoons nacho-spiced nutritional yeast (or nutritional yeast mixed with nacho seasonings like cumin, garlic powder, onion powder, paprika, chili powder, and red pepper flakes)
1 cup sour cream (or vegan alternative)
Juice from 1 small lime
2 teaspoons salt
2 teaspoons pepper
12 ounces tortilla chips
6 ounces shredded cheddar cheese (or vegan alternative)
Optional toppings: diced onions, diced peppers, fresh cilantro, scallions, shredded cheese

Instructions

Preheat oven to 400 degrees.
Bring a large skillet to medium heat and add butter. Add onions and garlic and sauté for about 5 minutes until soft and fragrant. Next, add chorizo and chipotle peppers with adobo sauce. Cook for another 6-9 minutes or until the mixture begins to brown.
Drain water from cashews. To a blender, add cashews, miso paste, nutritional yeast, sour cream, lime juice, salt, and pepper. Blend until smooth and combined.
Pour the cashew blend into the chorizo mixture and stir until evenly combined.
Layer tortilla chips, chorizo mixture, and shredded cheese, alternating until the pan is filled. Transfer to the oven and bake for 9-12 minutes.
Remove from oven and garnish with diced vegetables, herbs, and more shredded cheese. Serve while warm and enjoy!

Cannellini Bean and Tuna Salad Toast

January 20, 2021 by Misfits Market

Take tuna salad to the next level with the addition of canned cannellini beans, now available in our Marketplace. Or maybe we’re taking bean salad to the next level with the addition of tuna? Regardless, the creamy beans mixed with salty tuna, fresh herbs, and bright lemon juice makes for the most delicious bite—whether that’s for lunch, dinner, or an afternoon snack. We like to eat our tuna bean salad on open-faced toasts. It just feels a little fancier than the mayo-heavy tuna salads we ate as kids.

Cannellini Bean and Tuna Salad Toast

Author: Misfits Market

Ingredients

Scale

1/2 cup cooked canned tuna
1/2 small red onion, finely diced
1 cup cooked canned cannellini beans
2 tablespoons fresh parsley
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
4 pieces sourdough toast
1 small garlic clove
1/4 teaspoon red chili flakes
1 teaspoon extra virgin olive oil
Juice and zest from 1/2 small lemon

Instructions

In a large bowl, add the tuna, onion, beans, parsley, smoked paprika, salt, and pepper. Mix until combined, then prepare four pieces of toast.
Rub garlic on the surface of each piece of warm toast. Then, evenly divide the tuna bean mixture and top each piece of toast.
Top with chili flakes and an even drizzle of olive oil. Finish with lemon juice and zest, serve, and enjoy!

Veggie Scrap Focaccia

September 19, 2020 by Misfits Market

Before this recipe, we always kept our focaccia bread simple. Flaky salt, rosemary, some olive oil. Then, we experimented with using up all the odds and ends left over from our box. All those veggie scraps we didn’t know what to do with suddenly had a purpose. A very delicious one. Oh, and it certainly doesn’t hurt that this slab of focaccia is perhaps the most Instagrammable recipe of the season.

Veggie Scrap Focaccia

★★★★★ 5 from 2 reviews

Author: Misfits Market

Ingredients

Scale

2 1/4 teaspoons active dry yeast (or 1 packet)
3 tablespoons honey
3 cups filtered, room temperature water
6 cups bread flour
2 teaspoons kosher salt
3 tablespoons extra virgin olive oil, plus more for coating a bowl and pan
1 cup veggie scraps, sliced or cut into small pieces, such as halved cherry tomatoes, sliced bell pepper, sliced jalapeño, parsley, red onion, and corn kernels
1 teaspoon finishing salt

Instructions

In a small bowl, combine active dry yeast, honey, and water. Mix and allow to sit for at least 5 minutes or until it begins to froth and become cloudy—blooming.
In a separate large mixing bowl, combine bread flour with salt. When the yeast blooms, give it another stir and then pour into the bowl. Stir until it forms a dough.
Transfer to a large, floured surface, and use extra flour as you go to knead the dough together. Knead for about 9-12 minutes or until the dough becomes elastic and does not break easily when stretching it. (You will feel the difference and transformation as you go.) Alternatively, you can use a standing mixer with a dough hook.
Pour 1/4 cup of olive oil into a separate, large mixing bowl—it should be big enough to account for the dough doubling in size. Brush the oil to coat the inside of the bowl, which will prevent the dough from sticking too much.
Place the dough into the bowl, gently flipping and rolling to coat in oil. Cover the bowl tightly with plastic wrap and set in the fridge for 12-24 hours or until it has doubled in size. You can also store at room temperature for 3-4 hours or until doubled.
When ready to bake, place a rack in the middle oven the oven, and preheat the oven to 425 degrees.
Take a large sheet pan that is at least 12”x17” and 1-inch deep and coat the inside of the pan with olive oil.
Remove the dough from the fridge and bowl and transfer it to the pan. Gently spread the dough to fill the pan, leaving a little space between the edges. Then, use your fingertips to dimple the dough by pressing into it.
Pour the 3 tablespoons of olive oil over the dough to fill in the pockets. Top with vegetable scraps, then finish with salt.
Transfer to the oven and bake for 30-40 minutes or until golden brown.
When the bread is cooked all the way through, remove from the oven and transfer the focaccia to a cooling rack. The steam from the bread will finish the cooking process and help soften the texture as it rests.
When ready to eat, slice, share, and enjoy!

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!

Corn Salsa Tacos

September 15, 2020 by Misfits Market

When we can get our hands on fresh, late-summer corn from The Marketplace, we like to whip up these veggie tacos. They’re no-frills and easy to throw together when we’re strapped for time. The red onion and spicy jalapeño garnish provide a punchy contrast to the sweetness from the corn. If we have extra time, we’ll cook up a protein, like cumin-spiced chicken or tofu. Maybe even a pitcher of margaritas, if we’re really taking our time.

Corn Salsa Tacos

Author: Misfits Market

Ingredients

Scale

2 ears of corn, husks removed
1 jalapeño, seeded and diced
1/2 small red onion, diced
2 tablespoons cilantro, chopped
Zest and juice of 2 limes
1 teaspoon salt
1 teaspoon black pepper
6 small corn tortillas
2 cups protein like shredded rotisserie chicken, chickpeas, tofu, pork, or beef
1/4 cup queso blanco

Instructions

Using a secure cutting board, glide a knife down the sides of the corn to release the kernels. Transfer to a small bowl and compost the cobs.
Add onion, jalapeño, cilantro, lime zest, and lime juice. Season with salt and pepper and toss until completely combined.
Warm the tortillas in an oven or over a stove top flame.
Divide your protein of choice among the tortillas, then add the corn salsa on top.
Garnish with extra cilantro and crumble the cheese on top. Other toppings include diced tomato, chopped romaine lettuce, and extra lime wedges. Serve and enjoy!

Triple Berry Almond Smoothie

August 12, 2020 by Misfits Market

There’s nothing wrong with a 10-ingredient smoothie, but sometimes all you need is something simple and wholesome on the fly. Here, we take strawberries, blueberries, and blackberries and blitz them up with almond milk and almond butter. While berries are bountiful in the summer, we like to freeze a few for this very occasion.

Triple Berry Almond Smoothie

Author: Misfits Market

Ingredients

Scale

1 cup frozen blueberries
1 cup frozen blackberries
1 cup strawberries, tops removed and halved
2 tablespoons almond butter
1 cup almond milk

Instructions

Add everything to a blender and blend until smooth. For a thicker smoothie, add 1/2 cup of your favorite granola, or play around with adding more fruit like mango or banana.

Green Machine Smoothie Bowl

August 2, 2020 by Misfits Market

You know what’s better than a smoothie? A smoothie in a bowl. And what’s better than a smoothie in a bowl? A smoothie bowl filled with sweet mango, chewy dates, and hidden greens in the form of kale and avocado.

If you’re looking for a little bit of crunch, top your green machine smoothie with our homemade spiced apple and pumpkin seed granola for added texture and spice.

Green Machine Smoothie Bowl

Author: Misfits Market

Ingredients

Scale

1 mango, pitted, peeled, and sliced
1 avocado, pitted and scooped
3 dates, pitted and roughly chopped
1-inch fresh ginger, peeled and grated
2 cups frozen kale
1 cup frozen banana
Juice from 1 lemon
2 cups cold water

Instructions

Add everything to a blender and blend on high until smooth and consistent. Add more water as needed. Transfer to a bowl and garnish with extra frozen fruit, citrus, seeds, and/or nuts to your liking and enjoy!

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!