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What the Heck Do I Do With This Kale?

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Welcome back to What The Heck Do I Do With This? In this series, we help you put a single ingredient from your Misfits Market box to delicious use. This week’s spotlight: Tuscan kale!

Tuscan kale is known by many names: dinosaur kale, black kale, black cabbage, cavolo nero, lacinato kale. And unlike the hardier curly kale, Tuscan kale is tender with a slightly sweet flavor, which makes it great for cooked dishes and raw in salads alike. (We especially love it in salads since the textured leaves are the perfect vessel for sauces and dressings.)

While cooking Tuscan kale brings out even more of its sweetness, if you’re hoping to add it raw in a recipe and find it a tad bitter, try blanching it first. Or, if the slightly tough leaves are a little, well, tough, cover the leaves with olive oil and massage them for a few minutes to make the leaves even easier to eat.

Still not sure how to prep kale? Watch our helpful video to learn how to prep and store Tuscan kale:

Then, we have you covered with cooking inspiration and delicious Tuscan kale recipes.

Tuscan Kale and Sausage Stew with Cannellini Beans

A bowl of this Tuscan Kale and Sausage Stew with Cannellini Beans is like a soothing dinnertime lullaby. We used kale for this, you can use collard greens. We used pork sausage for this, you can use chicken sausage. You see where we’re going with this: Use what you have. The no-stress is the most important part.

Tuscan Kale Chips

These kale chips are crunchy, salty, and nutty. So flavorful that you won’t even care that you’re eating kale instead of classic potato chips. Plus, since you’re in charge of the baking, you can add whatever you want. Maybe a bit of nutty Parmesan or nutritional yeast.

Tuscan Kale Pesto

The best part about homemade pesto is you can use whatever you have hanging out in your fridge. Spinach, carrot tops, and of course, Tuscan kale. Pine nuts, pistachios, almonds. Parmesan or Romano cheese. A bit of olive oil, salt, pepper, garlic, and lemon, and there you go. An easy weeknight meal is only a few blitzes in the food processor away.

Red Quinoa and Tuscan Kale

Have a box of quinoa hanging in the back of your pantry? Then you’re only a few steps away from a filling, warming salad chock-full of nutty cheese, hardy kale, and sweet red bell peppers.

Caesar Salad with Tuscan Kale

The standard Caesar we know and love includes romaine lettuce, croutons, and Parmesan cheese. But if you’re looking to shake things up, this recipe introduces earthy Tuscan kale and jumbo ciabatta croutons. Time to take this classic salad to the next level.

Tuscan Kale Salad with Creamy Avocado Dressing

You know what they say: you eat with your eyes first. No problem here. This salad is beautiful, with vibrant slices of watermelon radish that pop against the deep green of Tuscan kale. Top it off with a homemade creamy avocado dressing to marry all of the nutty and peppery flavors together.

Kale, Mushroom, and Cheddar Bake

When all else fails, throw everything together with some eggs and bake it. But this isn’t your average baked egg frittata. Ciabatta bread acts as a de facto crust that covers eggs, mushrooms, cheese, and lots of Tuscan kale. It’s hearty, filling, and a new way to use up that kale.

Tuscan Kale Salad with Grapes, Toasted Walnuts, and Honey Garlic Vinaigrette

In order to make Tuscan kale a bit more tender, it often requires a light massage in olive oil. Here, kale is soaked in a delicious marinade to make it even softer and tastier. Then, it’s added with toasted walnuts and fruity grapes for a surprisingly flavorful and filling salad.

Tuscan Kale and Potato Soup

This soup stars Tuscan kale, sweet Italian sausage, and potatoes. It’s also easy to convert into a tasty vegetarian-friendly dinner, which gives this recipe bonus points in our book! 

Tuscan Kale Pasta

If you have some extra Tuscan kale lingering in the fridge and are craving an Italian supper, this recipe is sure to satisfy. Kale is sautéed with garlic, red lentils, and then tossed with bowtie pasta. It’s deliciously simple and pairs beautifully with an Italian white wine.

Bobby Flay’s Kale Stem Pesto

 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!

Quick-Pickled Kale Stems

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

Kale and Corn Pakoras

Fried always mean something good. Crispy, satisfying, delicious, usually. But these pakoras, Indian-style fritters, offer so much more. Filled with fresh veggies including corn and kale; delicately spiced with cumin, turmeric, and ginger; and extra light and crispy thanks to a combo of rice and chickpea flour. We like to serve these as an appetizer with lots of condiment options: a cucumber yogurt dip, a sweet mango chutney, and something spicy, like harissa, or even just sriracha.

Garlicky Warm Kale Salad

Because it can be bitter and a little tough, kale needs a simple sauté in garlic and oil to help to cut some the sharp taste and soften the leaves. You’ll be left with garlic-infused kale, the perfect flavorful base for any autumn salad. We like this one with thinly-sliced beets and onions.

Prep School: Ginger Edition

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Meet the root that adds a zing of flavor to everything. Ginger root has a punchy, sharp and spicy flavor that adds value to every dish. Commonly used in Asian cooking, it’s versatile and easy to blend into baked goods, sautés, salad dressings, and more. The knobby root should first be peeled with a paring knife or vegetable peeler. Then, slice it with a chef’s knife or grate it finely, depending on how you plan to cook with it.

Storage for ginger is perhaps the best part: it lasts quite a while. Freshly cut ginger can be wrapped tightly and stored in the crisper drawer for up to three weeks. An uncut root can be wrapped tightly and kept in the fridge or stored loosely in a zip top bag in the freezer for up to two months (just be sure to defrost before using). 

Watch now to learn how to store, slice, and serve ginger.

Notice the knives we used? We love the Five Two by Food5 paring and chef’s knife—a classic that’s your all-around MVP and a paring knife for al those small jobs. They’re all fully forged and crafted from super-sharp Japanese steel, with soft-touch handles and an extra-comfy grip.

Now that you’ve mastered ginger, what to do with it? Check out our blog post—What the Heck Do I Do With Ginger?—to learn about our favorite recipes to use ginger. Savory, sweet, and spicy.

What The Heck Do I Do With This Zucchini?

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Zucchini is a true multitasker when it comes to cooking and can be used in anything from ratatouille to breads (sweet and savory!), pastas, sandwiches, and more. Its mild flavor and tender texture can be completely transformed depending on the cooking method—grilled, baked, steamed, sautéed, or used raw. Try it shaved into zoodles as a lighter, lower carb alternative to pasta, or let it take center stage on your plate and serve it baked and stuffed with any combo of veggies, cheese, and meat.

If you’re swimming in zucchini, great news: It can be stored in the freezer for up to three months. Here’s how we recommend prepping and freezing zucchini.

Step 1: Thoroughly wash the squash to ensure there is no dirt or debris. 

Step 2: Blanch zucchini. Blanching is a process of quick-cooking vegetables in boiling water and then transferring them to an ice-cold water bath to stop the cooking process. This process stops an enzyme action that can cause loss of flavor, texture, and color. (Science!)

To prepare the zucchini for blanching:

  1. Cut the zucchini to your desired thickness of slices or cubes.
  2. Fill a large pot with water, let it boil, and prepare a bowl of ice water.
  3. Add the pieces of zucchini to the boiling water and cook for 60 seconds. Once those 60 seconds have passed, use a slotted spoon and quickly transfer zucchini to the ice bath to stop the cooking process.

Step 3: Dry off as much moisture as you can before freezing. Place zucchini in a single layer on a baking sheet and freeze overnight. Then, place frozen zucchini into an airtight bag or container and store for up to three months.

However, if you’re looking to add more zucchini recipes to your rotation right now, check out our favorite zucchini dishes below.

Zucchini Noodles with Toasted Sesame Dressing

The zucchini noodle, aka zoodle, is one of those foods that may have been created as a substitute for a beloved item (pasta), but has since taken on an entire life of its own. Whether you peel, slice, or Spiralize your squash into luscious strands, zoodles are a great low-carb alternative when you want to pack more veggies on your plate. But, let’s be honest: A plate of zoodles is only as good as the sauce it’s tossed in. Half the time, it’s just a delivery vehicle for something more exciting.

Toasted Zucchini Pasta

Bobby Flay toasts zucchini in this recipe to bring out an almost nutty flavor and tender consistency. Pair it with your favorite kind of pasta to complete the dish.

Glazed Lemon Zucchini Bread

Spring is here with this zesty zucchini bread. The lemons give a pop of flavor to the classic spicy cake, and the glaze gives it just the right amount of sweetness to satisfy your sweet tooth.

Fresh Zucchini Wraps

These quick-to-make wraps use raw zucchini, bell peppers, and carrots to give you a filling way to use up any extra veggies in your Misfits Market box. The kale pesto is also a delicious touch in this recipe!

Grilled Zucchini and Stone Fruit with Lemon-Yogurt Dressing

Grilled stone fruit and zucchini pair great together in this salad. We top it off with a lemon-yogurt dressing to bring all the flavors together.

Mushroom-Stuffed Zucchini Boats

If you’re looking for a fun vegetarian entrée that’s stuffed with mushrooms and hearty tomatoes, these zucchini “boats” are a quick and tasty option. Just don’t skimp on the cheese.

Zucchini Salad with Parmesan and Pine Nuts

This salad is not only refreshing, but the zucchini ribbons make this dish look so inviting. Add some roasted pine nuts to give it some added texture.

Zucchini Feta Bread

We make our zucchini bread with feta, so you can have it either savory or sweet. Toasted and served with ratatouille and parmesan cheese, or battered, fried, and covered in maple syrup. In our professional opinion, you should have it both ways.

Zucchini Garlic Bites

Garlic and Parmesan are always a match made in heaven. Adding shredded zucchini to this side dish makes for a tender middle and crispy outside.

Baked Parmesan Zucchini Curly Fries

Who knew you could make zucchini fries even better? If you don’t have a spiralizer to make these magical zucchini curly fries, you can always run a vegetable or julienne peeler down the entire length of your zucchini to create noodle-like strips.

Grilled Zucchini with Lemony Garlic Tahini Sauce

Sometimes we’re swimming in zucchini but lacking inspiration on what to do with them. This super-quick side dish solves that issue with absolutely delicious results. Slender spears of squash are the perfect vehicle for this garlicky sauce that, frankly, you’ll want to slather on every seasonal veggie.

Zucchini Cake with Cream Cheese Frosting

We have a theory that cream cheese frosting can take most desserts to the next level. This zucchini cake is no different. You can even make the cake layers ahead of time and freeze them for up to three months!

Zucchini Quesadillas

These quesadillas are a perfect way to use up shredded zucchini and frozen corn if you are trying to make room in your freezer for more Misfits Market goodies. Pair it with a spicy salsa to give it an added kick!

Zucchini “Noodle” Veggie Lasagna

If you have any veggie skeptics in your life, this lasagna is sure to change their mind. It’s perfect for Meatless Monday, and great for impressing friends at your next dinner party along with a simple salad.

What The Heck Do I Do With This Spaghetti Squash?

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Despite its name, spaghetti squash doesn’t really taste like spaghetti. However, when paired with the right sauce and the right recipe, it can be a great healthy alternative to pasta. Once this yellow winter squash is cooked, the squash’s “meat” falls away from the skin, causing it to resemble spaghetti or thin angel hair pasta. 

But spaghetti squash can be used for so much more than a pasta alternative. Here are 10 recipes we find fun if you’re looking for ways to experiment with this Misfits Market staple. (Pro-tip: Microwaving your spaghetti squash for 4-5 minutes makes it much easier to cut in half.)

Roasted Tomatoes Over Spaghetti Squash

In our own recipe, tender spaghetti squash complements roasted cherry tomatoes and salty mozzarella cheese. It’s one of the classic ways to enjoy the mild squash—with Italian-inspired toppings—without having to cover everything in sauce.

Spaghetti Squash Apple Fritters

Spaghetti squash works in more than just savory dishes. If you’re craving something slightly sweet, this recipe pairs spaghetti squash with apples and onions to make a fritter that’s grain-free, dairy-free, and Paleo-friendly. Sounds like a triple threat to us.

Smoky Squash Sliders with Pickled Onions and Sriracha Mayo

Whether you’re vegetarian, participating in Meatless Mondays, or just looking for a new way to enjoy sliders, this recipe has you covered. Spaghetti squash’s stringy consistency resembles pulled pork when combined with BBQ sauce and a bit of applewood smoked seasoning. These sliders will definitely be the talk of the party.

Cheesy Spaghetti Squash

Here, spaghetti squash replaces pasta for a healthier alternative to macaroni and cheese. This makes for a fantastic way to get your little ones to eat more vegetables without having to hide anything green. 

Garlic Parmesan Spaghetti Squash

Calling all Instant Pot users! We love a dinner that takes 30 minutes or less to make. Add spaghetti squash, red pepper flakes, Parmesan cheese, and a few other key ingredients to be rewarded with a keto- and vegetarian-friendly meal. A great dish to make on those busy work nights.

Spaghetti Squash Pizza Boats

Craving pizza but need to use up the rest of your Misfits Market box? Spaghetti squash makes for the perfect vessel for all of those classic pizza flavors. Plus, you get some extra veggies in an otherwise cheese-filled dish.

Lasagna-Stuffed Spaghetti Squash

Personal spaghetti squash boats allows for each member of the family to personalize their lasagna in an exciting way. Plus, they’re customizable no matter what you have in your box.

BBQ Chicken Spaghetti Squash

We suggest adding some grilled pineapple to this recipe to give it that sweet and tangy combo.

Brown Sugar Spaghetti Squash

Spaghetti squash, just like butternut squash, tastes great with butter and brown sugar. Adding a little cinnamon and nutmeg makes this a warming comfort food you don’t have to feel guilty about.

Curried Spaghetti Squash and Chickpea Toasts

We’re big fans of putting stuff on toast that you otherwise wouldn’t think to. Both spaghetti squash and chickpeas are pretty mild, so they can take on the strong curry flavors this recipe calls for. Top it on toast or eat it without the bread. It’ll be delicious nonetheless.

What The Heck Do I Do with This Romanesco Cauliflower?

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Romanesco cauliflower, also known as Roman cauliflower or romanesco broccoli, is one of the most artistic vegetables we’ve ever encountered. With an approximated fractal design, each bud in the spiral veggie is composed of a series of smaller spirals. Romanesco is very similar to cauliflower in both texture and taste, though it is a bit nuttier and earthier in flavor. While roasting is a great go-to way to cook this beauty, we have 10 knockout recipes for you to try—if your lucky enough to get your hands on one. 

Romanesco Lasagne

Cooking romanesco just a little bit longer helps it to surpass its natural sweetness to bring out a more savory flavor. The now-savory veggie pairs perfectly with classic Italian flavors in this lasagne recipe.

Romanesco “Cupcakes”

The nutty taste of romanesco brings out the flavors and colors of the cheesy carrot dough in this fun recipe. It’s also an interesting way to get your kids to eat their veggies. A win-win in our book!

Romanesco Soup with Zaatar Granola

We adore this recipe from Le Petit Eats. Not only is this creamy soup vegan and gluten-free, but the star of the show—romanesco—makes it a beautiful light green. Add a sprinkle of granola on top to give it a nice crunch.

Roasted Romanesco and Cauliflower with Pasta

You can’t go wrong with roasting romanesco. Adding pasta and lemon to the mix makes for an excellent easy mid-week dinner.  

Romanesco Risotto

It’s only natural to pair a veggie and a dish native to Italy together. While risotto can sound intimidating, this vegetarian recipe is easy to follow and can be ready to eat in half an hour.

Pan-Roasted Romanesco with Hazelnuts

The combination of the crunchy hazelnuts and the tender romanesco make this a great side dish. Don’t forget to add the lemon at the end to make the flavors pop!

Romanesco and Bacon Quiche

Have some romanesco left over? Why not add it to this quick and easy quiche to be a perfect addition to breakfast, lunch, or dinner.

Roasted Romanesco Hummus

While hummus is great on its own, romanesco’s nutty flavor pairs nicely to give it an exciting twist. If you also have extra watermelon radish, top this hummus with a few slices for a vibrant and delicious snack.

Lemon, Cardamon, and Romanesco Cookies

You heard us right! Romanesco only enhances this cardamon and lemon cookie recipe. Who knew this funky looking veggie could be made into such a guilty pleasure?

Mini Italian Breakfast Egg Bake with Romanesco

Sometimes you need a different yet straightforward breakfast alternative to spice up your routine. Romanesco livens up the dish to something new and unique. 

What The Heck Do I Do With Radishes?

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Fun fact: Radishes aren’t actually spicy! Well, at least not in the way that most people consider chili peppers and hot sauce spicy. Those foods contain capsaicin, the molecule that gives the feeling of heat, while radishes do not. Radishes have an enzyme and compound that, when broken down by chewing, form another compound that is also present in mustard, horseradish, and wasabi. It gives radishes that sharp, peppery taste, as opposed to the red-in-the-face five-alarm feeling in chili peppers.

Regardless, radishes have a uniquely peppery flavor to raw and cooked recipes alike. There’s so much more you can do with radishes than just adding them to salads or dipping them in whipped, salted butter. Try one of our 9 favorite recipes and let us know in the comments how you like to eat your radishes!

Garlic-Roasted Radishes

Like other root veggies, roasting your radishes is a straight-forward and tasty option. This roasted dish from The Real Food Dietitians adds a key ingredient to take it to the next level: lots and lots of fresh garlic.

Cinnamon Sugar Radish Chips

Adding sweet cinnamon sugar—yes, really!—to radishes is an easy way to cut some of that spice while still making a delicious dish. Thinly slice radishes and cover them in your favorite oil (Pinch of Yum says olive, we say try coconut), honey, cinnamon, and sugar to make sweet-yet-spicy crispy chips. Thankfully, you can get some pretty big ones in your Misfits boxes, so you may be able to dunk them in creamy dips.

Avocado Toast with Sliced Radishes

If you’re looking to switch up your avo-toast game, topping with thinly-sliced radishes is a crisp complement to the buttery avocado. Don’t forget flaky Kosher salt and lots of freshly cracked pepper—and maybe even a squeeze of lemon—to make this a truly delicious breakfast, lunch, or snack.

White Bean and Radish Salad

Soft beans and crunchy radishes pair together in this Bon Appetit recipe where the texture combo alone is reason enough to make it. What’s more, it’s protein-rich and super filling, so you can even eat this for lunch when topped on toast. No sad desk lunches with Misfits radishes!

Feta and Radish Toast

Toast crusty bread and top it with your favorite crumbly cheese—we like feta—with fresh micro greens, salt, pepper, and red chili flakes. Garnish with slices of radish for this open-faced treat.

Cucumber and Radish Salad

Crisp and refreshing cucumbers pair oh-so-nicely with peppery radishes. Saveur says to top your diced veg with lots of fragrant dill and a fresh cow’s milk cheese. If you don’t want to make your own cheese (it’s easier than it sounds), then use pre-made burrata or mozzarella in this creamy-yet-crunchy side.

Potato Salad with Radishes

You know what your potato salad is missing? Radishes. This tangy recipe from Taste of Home is full of red potatoes, eggs, fresh chives, and lots of radish. It’s a spicy twist on a Southern classic.

Braised Radish Greens

Like carrots, you can eat the green tops of radishes. And like the root itself, the greens have a peppery flavor to them, so braising them can cut some of that unpleasant sharpness. Food52 suggests cooking both root and tops together for a soft, fragrant, and tasty dish.

Feta-Radish Quiche

This isn’t the first or last time we’ve tossed a quiche recipe in our roundups. The quiche is a utility player because you can literally add in whatever veggies you have on hand. In the summer, it’s heirloom tomatoes. In the fall? It’s spicy radish and tangy feta cheese. What’s your favorite veggie-cheese quiche combo?

What The Heck Do I Do With Cremini Mushrooms?

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Mushrooms are one of the more polarizing foods due to their spongy, meaty texture and distinct umami flavor. But they’re also an incredibly versatile addition to dips, sauces, and stews, as well as a solid option for a meat-free main event. That’s especially true of the mild button mushroom, the middle-ground cremini, and the heartier portobello mushroom, which are all actually the same mushroom, just harvested at different levels of maturity.

Because their taste falls on the tamer side, cremini mushrooms are the perfect vehicle for flavor in nearly every cuisine. Here are 12 of our favorite preparations, from sweet and sour to savory and spicy.

Garlic Mushrooms

Because cremini mushrooms lack some of the same strong flavors as their earthier relatives, they pair well with robust flavors like garlic. This recipe from Cafe Delites combines mushrooms with lots of garlic, butter, and fresh herbs and is perfect as an addition to scrambled eggs, as a steak topper, or as a solo side dish.

White Mushroom Pizza

Those garlic mushrooms we just mentioned? They’re an amazing addition to pizza, as exemplified by this recipe from Damn Delicious. Throw those garlicky shrooms on a pillow of creamy ricotta and mild mozzarella for an umami-packed spin on your classic white pizza.

Pesto-Stuffed Mushrooms

Both the mild button and cremini mushroom can handle a lot of flavor, which is why you’ll commonly find them stuffed. We’re partial to fresh pesto and grated Parmesan cheese, but other delicious fillings include mushroom-infused cream cheese or marinara sauce and mozzarella as a “pizza-stuffed” version!

Mushroom and Spinach Risotto

It’s a classic for a reason but it can easily overwhelm due to the amount of attention a risotto needs. Enter the Instant Pot. This version calls for the addition of spinach, which adds a hint of freshness to this salty dish.

Cheesy Mushroom and Pancetta Bread Pudding

When paired with the mild cremini mushroom, flavors like salty pancetta, smooth gruyere cheese, and crusty bread stand out in this drool-worthy dish.

Cream of Mushroom Soup

Once you make your own homemade cream of mushroom soup, you’ll never reach for the canned version again. Creminis are the ideal choice because they’re more flavorful than buttons but aren’t as meaty and overpowering as the portobello.

Lentil Mushroom Burgers

It’s burger season year-round with these homemade patties that are chock-full of good-for-you lentils and cremini mushrooms. If you’re not in the mood for for burgers, follow the same recipe to make lentil mushroom “meat” balls and pair with pesto or marinara sauce.

Mushroom Melts

These open-faced sandwiches combine tangy mustard, nutty fontina—a soft cheese that’s sometimes described as “mushroomy”—and plenty of cremini mushrooms for a homemade lunch you can enjoy in less than 20 minutes.

Decadent Chocolate Cake

Yes, cake! Chocolate and a hint of coffee balances the umami flavor, leaving you with a creamy chocolate treat. This recipe calls for button mushrooms, but as you can recall, button mushrooms are just slightly immature creminis, so give them a shot for a more deeply-flavored profile.

Butternut Squash and Mushroom Tacos

When it comes to meat-alternative recipes, tacos are one of the most versatile. This one from Gimme Some Oven combines sweet squash and earthy ‘shrooms and though it calls for portobellos, feel free to sub in garlic-roasted creminis. Don’t forget the guac!

Mushroom Bacon Bites

It’s a simple recipe that combines mushrooms with one of our favorite foods: bacon. Simply wrap mushrooms with thick slices of pork and a bit of barbecue sauce for an appetizer that won’t last the first pass around.

Balsamic Soy Roasted Mushrooms

Bake mushrooms and garlic doused in sour balsamic and salty soy sauce for a simple yet effective recipe. We’re salivating just thinking about it.

What The Heck Do I Do With Ginger?

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Misfit boxes can be full of unique produce and we know it can be a struggle to think of new recipes to utilize all of your fruits and veggies. So, this week we’re talking ginger. It has long been used for both medical and culinary purposes, and scientific studies have even found that ginger is a natural way to help alleviate nausea.

To date, ginger may be one of the most-requested foods for recipe inspiration. Why? It’s mildly spicy, it can be awkward to cut, you don’t usually use a lot of it per recipe, and you might be left wondering just what to do with it. To help, we scoured the Internet to find the tastiest recipes to utilize ginger in savory, sweet, and spicy dishes alike.

Ginger Mango Berry Smoothie

If you follow this recipe from the Minimalist Baker, in just a few minutes you can have a sweet and spicy smoothie at the ready. Simply combine your favorite frozen fruits—this recipe calls for strawberries and mango—with lots of fresh ginger for a spicy kick to your average berry smoothie.

Carrot Ginger Dressing

This classic dressing is traditionally served on salad as a sweet-yet-spicy companion to crunchy lettuce. If you’re a fan of the flavors, make your own version at home by following this recipe from Cookie and Kate. Serve it simply with fresh veggies like cucumbers and tomatoes.

Minty Apple and Ginger Smoothie

This is our own concoction, where we take a few fall apples, a frozen banana, and add in fresh mint and lime juice for extra flavor. What takes this smoothie to the next level though is the homemade ginger syrup. 

Ginger Ale

Don’t be intimidated by the thought of making homemade soda. Savory Simple’s recipe calls for just a few ingredients to make a sweet ginger simple syrup that you then pair with soda water and fresh limes. What’s more, the recipe calls for an entire cup of ginger, so if you’re struggling to use it all, making ginger syrup is a great way to use a lot of ginger for a lot of uses. (Think: cocktails, teas, desserts, popsicles, and more.)

Ginger Scallion Ramen Noodles

Ginger is commonly found in Asian cuisine—ginger is native to southeast Asia and has been used in food and medicine there for more than 5,000 years—and it would be irresponsible to not include a few spins on classic Asian dishes. Bon Appetit’s vegetarian-friendly ramen dish calls for lots of ginger, garlic, and scallions, so you know it won’t be lacking in flavor.

Ginger Butternut Squash Bisque

You know it’s a great recipe when you can include multiple misfit foods into a single dish. Combine carrots, onions, ginger, and butternut squash to make this creamy soup from Taste of Home and be awed that you likely just used half your box in a single big batch dish!

Crystalized Ginger

An easy and long-term solution to using a lot of ginger is thinly slicing it and crystalizing it with sugar. When stored in an airtight container, this crystalized ginger from Daring Gourmet can keep for several months. If you suffer from motion sickness or feel nauseated on long flights, pack homemade crystalized ginger and snack on it whenever the tummy troubles hit.

Mango Ginger Sorbet

This kid-approved sorbet is the perfect way to combine misfit mango with a plethora of ginger. This is another recipe that calls for a homemade ginger syrup, so if you make a big batch, you can pair it with just three other ingredients for a fast and fresh homemade sorbet.

Ginger Garlic Paste

Ginger garlic paste is a staple in many Indian dishes. If you’re interested in exploring more cuisines, this homemade condiment is a must-have to have on hand. It adds flavor to curries, soups, and even dishes like scrambled eggs. What dishes would you add fragrant ginger garlic paste to?

Ginger Molasses Cookies

We can’t talk about ginger without talking about sweet and spicy ginger cookies. Gimme Some Oven’s recipe calls for plenty of thick, sweet molasses and freshly grated ginger for a cookie recipe that brings you right back to your childhood.

Sesame Ginger Salmon

Ginger’s spicy flavor complements salty soy sauce, sweet brown sugar, and nutty sesame, which is why you’ll commonly find these flavors together in sauces for fish, poultry, and meat. Whisk these all together (plus a few more key ingredients) and pair it with fatty salmon for a dinner in less than 20 minutes that will rival any restaurant.

Spiced Golden Milk

This warmed milk includes golden turmeric and lots of spice for a pre-bedtime drink that’ll help you doze off in minutes. Follow Healthy Nibbles and Bits recipe for what will soon become your go-to nighttime beverage.

Rosemary, Ginger, and Apple Sangria

Cheers with this Misfits Market sangria! Is sangria a summer drink or a fragrant fall cocktail? That’s why we created a sangria that gives you the best of both worlds, with crisp fall apples, spicy ginger, all in a refreshing white wine.

What The Heck Do I Do With Stone Fruit?

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Welcome back to our series, What The Heck Do I Do With This? Every other week, we’ll help you put a single ingredient from your Misfits Market box to delicious use. This week’s spotlight: stone fruit!

Peaches, plums, nectarines, oh my! Whether you call them stone fruit or drupes, these treats peak in July and August, which makes it the perfect time to get cooking with them.

So how the heck can you incorporate stone fruit into sweet and savory dishes alike? We’ve got you covered with 11 go-to recipes for juicy, seasonal stone fruit.

Grilled Stone Fruit

Simply drizzle olive oil on halved stone fruit and toss them on the grill for 2-4 minutes until charred. The heat of the grill creates a warm, sweet base that you can top with everything from ice cream and honey to fresh prosciutto. Follow this simple recipe from Jessica Levinson.

Roasted Stone Fruit

If you don’t have access to a grill, an equally delicious way to enjoy stone fruit is roasted in the oven. As Better Homes & Gardens explains, the heat causes the fruit’s natural sugars to create a thick, caramel-y syrup. Serve with sweet and savory dishes alike.

Apricot Compote

Yossy Arefi for Food52 adds fresh vanilla bean to her apricot compote, creating an extra-sweet spread that can be used on freshly toasted bread, as a topping on Greek yogurt, and so much more.

Nectarine and Tomato Chutney

Summer isn’t just the best time to eat stone fruit — it’s also peak tomato season, too. Combine summer’s very best to make Saveur’s savory chutney, which pairs brilliantly with hard cheese and crunchy crackers. Consider it the ideal appetizer on a hot summer night.

Peach and Prosciutto Pizza

Peach and prosciutto go together like pineapple and ham, which makes it the perfect combo on this pizza from Cooking Classy.

Summer Stone Fruit Smoothie

There’s no easier way to use seasonal produce than to dump it all in a blender. This refreshing smoothie from Skinny Taste combines our favorite stone fruits with sweet mango and fresh lime zest for a refreshing hot weather staple.

Peach and Cucumber Salad

The peach is the hero of this savory salad from Bon Appetit, which combines peak stone fruit with crunchy cucumbers and toasted sesame seeds.

Peach, Mango, and Mozzarella Caprese Salad

Introducing summer’s perfect side: a no-cook caprese-style salad. Follow Taste of Home’s recipe by combining chunks of stone fruit, savory mozzarella, and sweet tomatoes.

Peach and Corn Salad

Whether you eat it as a salad, salsa, or dip, this grilled corn, avocado, and peach dish from Love and Lemons will not disappoint.

Pickled Stone Fruit

If you simply have too much stone fruit for even you to handle, consider the pickle method. Follow Epicurious’ step-by-step instructions for pickling peaches, which can last up to six months. Serve them with roasted chicken or pork and even top on ice cream.

Classic Peach Pie

Nothing beats a classic peach pie, and Williams Sonoma has a version that you’ll share with your family for years to come. Top with creamy vanilla ice cream and serve at your next backyard BBQ.

How do you use up stone fruit? Sound off in the comments below and let us know how we should do the drupe for the next few weeks.

What The Heck Do I Do With These Limes?

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Welcome back to our series, What The Heck Do I Do With This? Every other week, we’ll help you put a single ingredient from your Misfits Market box to delicious use. This week’s spotlight: Limes!

You’ve made the margaritas. You’ve juiced until your hands ached. You’ve added slices to every glass of water for the past week. And yet you’ve still got leftover limes. What on earth are you supposed to do with all of them?

We’ve got you covered with 11 inspired ideas that depend on limes for their fantastic flavor. Check them out, then tell us how you love to use up this zesty citrus fruit.

Note: We’re leaving out key lime recipes from the list below. While the key lime is lovely, it’s a variety that really is distinct from the Persian limes we most often come across in the U.S. Persian limes lack the same tartness and floral notes of key limes, so you’re better off sticking to the real thing for those famous key lime pies.

Ceviche

A dish native to Central and South America, this refreshing fish or seafood cocktail relies on the acidity of limes to “cook” the meat. Try everything from snapper to shrimp, there’s no wrong move here.

Chimichurri

Like a Latin version of pesto or pistou, this is a phenomenal herb-based sauce that really benefits from a tangy kick of lime. Use it for marinades, dressings, or dipping veggies. It elevates everything and is must-have in your sauce repertoire.  

Grilled corn with miso lime butter

This summery side is an unexpected delight you’ve got to experiment with at your next cookout. There’s something about the interplay of the lime’s acidity, the miso’s umami, and the unctuous butter that makes it an irresistible trifecta. Tip: Triple the batch of butter. It’s great for slathering on bread, fish filets, and more.

Cherry Lime Rickey

Sort of like a zestier Shirley Temple, this non-alcoholic version of a Prohibition Era drink is a fun retro option for parties that you can make in big batches. Or just make this recipe from Food52 on a sweltering hot afternoon, and do a whole lot of nothing while you sip in peace.

Lime cookies

Lemons get their due in bars, but limes are criminally overlooked when it comes to cookies. Dusted in powdered sugar, these treats are essentially summer in each bite.

Honey lime chicken thighs

Chicken dinners, you have been officially saved from boring old flavors. This sweet and savory dish from Damn Delicious is super fast yet bears complex flavors that taste like they took all day.

Cucumber lime agua fresca

Imagine relaxing at a spa in Cabo—that’s the exact spirit of this Mexican-inspired beverage. So darn refreshing, you’ll want to drink it by the gallon.

Guacamole

Sure, the star of the show is the avocado, but no way can it perform without its trusted supporting player, lime juice. Along with salt, it’s essential to brightening the dip. Alton Brown’s guacamole is one of the best, and you’ll need the juice of an entire lime to pull it off.

Lime curd

Move over, marmalade and jam. You’re being replaced with a spread that’s brighter, sweeter, and a whole lot more interesting. The inimitable Ina Garten’s recipe is one of our all-time faves.

Coconut lime rice

“You put the lime in the coconut”… and make this deliciously tropical side for any Latin- or Caribbean-inspired meal you’re having. 

Asian Lime Peanut Slaw

We’re suckers for slaws and this version is no exception. Lime does its typical balancing act of making rich peanut and crunchy cabbage harmonize beautifully.