Vegetarian

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.

View this post on Instagram

A post shared by Misfits Market (@misfitsmarket)

Bobby Flay’s Kale Stem Pesto

Author: Misfits Market

Print Recipe

Ingredients

Scale

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

Print Recipe

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.

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.

Lentil “Chorizo” Tacos

March 25, 2021 by Misfits Market

This vegan-friendly take on classic chorizo is simple to prep as a filling for your next taco night, and it makes use of that tucked away bag of dried lentils, plus a lot of fresh produce from your Misfits Market box. Or try it in burritos, enchiladas, and even grain bowls.

Lentil “Chorizo” Tacos

Author: Misfits Market

Print Recipe

Ingredients

Scale

1 1/2 cups dried lentils
4 1/2 cups filtered water or vegetable stock
1 tablespoon chorizo seasoning or taco seasoning (or homemade spice blend)
Corn or flour tortillas, lightly warmed
Additional taco fillings like tomatoes, pickled red onions, jalapeños, avocado, limes, and cilantro

Instructions

Add lentils, water or broth, and seasoning of choice to a large saucepan and bring to a rolling boil.
Reduce to a low simmer and cover. Cook for 25-30 minutes or until all the liquid evaporates and lentils are soft.
Scoop into tortillas with your favorite fillings, garnish with fresh cilantro and lime juice, and 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

Print Recipe

Ingredients

Scale

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!

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

Print Recipe

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!

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

Print Recipe

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!

Customize Your Own Homemade Spring Rolls

February 23, 2021 by Misfits Market

Tired of salads but looking for a fun way to eat raw veggies? Our refreshing take on the spring roll uses up lots of crunchy veggies, many of which you probably have in your fridge right now. Radishes, carrots, cucumbers, and kale are all great options. Just pick up rice paper and the ingredients for dipping sauces. We included the easy instructions for honey garlic and peanut dipping sauces—they’re both delicious and work well on extra veggies.

Customize Your Own Homemade Spring Rolls

Author: Misfits Market

Print Recipe

Ingredients

Rice paper
Crunchy veggies of choice, such as: carrots, cucumbers, and radishes, thinly sliced
Leafy greens of choice, such as spinach or kale, de-stemmed

Instructions

Dip individual rice paper disks in water and soak for 15 seconds (or according to package instructions).
Lay the soaked sheet onto a cutting board and add a medley of vegetables at the bottom edge of the rice paper, like you would a burrito.
Carefully fold over the sides and roll upwards into a bundle. Repeat with as many as preferred spring rolls, then place onto a serving dish. Try to keep separated or else they will stick together.
Pair with dipping sauces and enjoy!

Honey Garlic Sauce

Author: Misfits Market

Print Recipe

Ingredients

Scale

1/2 cup cold water
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon fish sauce or vegan alternative
1 tablespoon chili garlic sauce
1/2 clove of garlic, minced

Instructions

Stir to dissolve honey with the water.
Add remaining ingredients and mix until thoroughly combined.

Peanut Dipping Sauce

Author: Misfits Market

Print Recipe

Ingredients

Scale

1/4 cup creamy peanut butter
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon soy sauce
1 teaspoon toasted sesame seed oil
1/4 cup water

Instructions

In a large bowl, whisk together peanut butter, honey, apple cider vinegar, soy sauce, and sesame seed oil until consistent.
Gradually add in room temperature water to loosen the sauce. Serve immediately at room temperature.

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

Print Recipe

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!

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

Print Recipe

Ingredients

Scale

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!

stay in the loop

Vegetarian

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Description

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions