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Chicken Gyros with Homemade Tzatziki


  • 3 lbs chicken thighs skin and bones removed (Buy 2lbs of thigh meat already deboned if you can find them)


  • 3 tbsp Greek yogurt
  • 3 tbsp lemon juice
  • 3 tsp white wine vinegar
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • ½ tbsp dried oregano
  • 1 tsp salt
  • Black pepper


  • 1/3 cup minced cucumber after squeezing out juice (1 cucumber needed)
  • 1 cup plain Greek yogurt
  • 1 tsp white wine vinegar or red wine or apple cider vinegar
  • 1/2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil (or more if you want a richer sauce)
  • 1/2 tsp salt
  • Black pepper


  • 3 tomatoes sliced
  • ½ red onion thinly sliced (or substitute my pickled red onion recipe, link below)
  • ¼ cup fresh parsley leaves



  1. Add all ingredients for the marinade into a bowl and whisk to combine.

  2. Place chicken thigh meat into a gallon ziplock bag and pour in marinade. Squeeze out air and seal.

  3. Let marinate for 3-12 hours.


  1. While chicken is marinating, mince cucumber into fine pieces, wrap in paper towel and squeeze out juice.

  2. Measure 1/3 cup of cucumber and add to bowl with remaining tzatziki ingredients. Whisk to combine and let sit for at least 20 minutes, to allow flavors to meld.


  1. Place chicken on a grill, or stove top, season with salt and pepper, and cook until meat reaches 165 degrees, flipping once.

  2. Remove and let rest for 5 minutes.

  3. Warm pita bread in separate pan, or in the oven. Pita should be warmed through, but not overly crispy or blackened.


  1. Cut chicken meat if needed.

  2. Add chicken pieces to one side of the pita, top with sliced onion, tomatoes, and parsley. Drizzle tzatziki sauce over the vegetables and fold close.

Baja-Style Fish Tacos


  • 2 eggs

  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • 1/2 pound Rockfish fillets 
  • 1 teaspoon salt
  • 1/2 cup grapeseed (or other neutral-flavored) oil
  • 6-8 corn tortillas
  • 1 head of lettuce
  • 1 lime quartered
  • Optional: red onion & additional cilantro, finely chopped


  1. PREP THE BREADING STATION: Crack the eggs into a small bowl and beat them together. Spread the flour and the panko onto two plates (or two sides of one large plate).

  2. BREAD THE FISH: Cut the fish fillets into ½ - ¾ inch strips. Sprinkle the salt over the tops. Dredge each piece in flour, dip in the egg to coat, letting the excess drip off, and then coat in panko. Set aside.

  3. FRY THE FISH: Line a plate with a paper towel. Heat about ½ cup neutral flavored oil in a high-sided skillet. Once the oil is hot, add the fish one piece at a time. Fry until the breading is golden and the fish is cooked through, 30-60 seconds on each side. Remove the fish as they finish cooking and place on the lined plate.

  4. ASSEMBLE THE TACOS: Warm the tortillas on your stove or over a campfire. To build the tacos, lay down a bed of greens from the salad kit, add a piece or two of fried fish, and top with some of the included tomatillo dressing, onions, additional cilantro, and a squeeze of lime.



Roasted Chicken with Chorizo & Red Onions

Recipe courtesy of Food Wine Thyme



  • 1 whole small chicken, cut up into pieces
  • 1 large red onion, cut in half and sliced thick
  • 2 smoked spanish chorizo links (i used Goya brand), sliced into ½ inch rounds
  • 1 tbsp italian seasoning
  • zest of half orange
  • 2 garlic cloves, smashed and roughly chopped
  • ⅓ cup chicken stock
  • salt and pepper
  • olive oil



  1. Preheat oven to 350 degrees.
  2. Heat oil in a deep oven proof skillet or a cast iron pan.
  3. Season the chicken generously with salt and pepper. Sear on both sides until golden brown. Don't worry if it's not cooked through, it will finish in the oven.
  4. To the same pan add chorizo, red onion and garlic (arranging it around the pan). Season with italian seasoning, more salt and zest of the orange.
  5. Pour in the stock, transfer to the oven and cook until the chicken is fully cooked (165 degrees) about 35 minutes.


Black Bean Chorizo Stew

Recipe courtesy of New York Times Cooking



  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • 12 ounces chorizo sausage
  • ¼ cup chopped cilantro stems, leaves reserved for serving
  • 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
  • 1 (28-ounce) can diced plum tomatoes with their juices
  • 2 teaspoons kosher salt, more as needed
  •  Diced avocado, for serving
  •  Sliced scallion, for serving
  •  Lime wedges, for serving



  1. Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
  2. Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
  3. Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.



Recipe By The Wooden Skillet



  • 4 - 3-4 oz pieces of salmon (with skin removed)

  • 4-6 shiitake mushrooms (cut off stems; slice caps into ¼ inch strips)

  • 2 baby bok choy (cut off the base and separate the leaves)

Miso Sauce:

  • ½ cup water

  • 2 Tablespoons brown sugar

  • 1 Tablespoon honey

  • ½ cup soy sauce

  • ¼ cup mirin

  • 1 Tablespoon miso paste

  • 1 Tablespoon sesame oil

  • 2 Teaspoons chopped garlic

  • The zest of 1 lemon

  • Slurry: Combine ¼ cup cold water and whisk in 2 Tablespoons cornstarch

  • Miso Mayo:

  • 3 Tablespoons mayo

  • 1 Tablespoon miso paste

  • ½ cup chopped scallions for garnish


  • Sauce (make the night before):

  • In medium saucepan, combine water, brown sugar, honey, soy sauce, mirin, miso paste, sesame oil, garlic and lemon zest.

  • Bring to boil.

  • Reduce to simmer and slowly stir in Slurry.

  • Let simmer approx. 10 minutes or until it reaches your desired thickness.

  • Take approx. ¼ of the Miso Sauce and marinate your salmon overnight in the fridge.

  • Refrigerate the remaining Miso Sauce as well.

  • When you are ready to cook, set out 4 large pieces of foil.

  • On each piece of foil, place 6-8 mushrooms slices, ½ cup loosely packed spinach, 5-6 bok choy leaves and ¼ cup of water chestnuts.

  • Place piece of salmon on top.

  • Fold up sides of foil and ensure it is tightly pinched around the edges to ensure no air can get in or out.

  • Bake in oven at 375 for 12-14 minutes (for approx. 1 inch thick salmon - longer for thicker).

  • While it is cooking, make sure you are making some jasmine rice and mixing your mayo and miso paste together. You can also reheat the remaining Miso Sauce.

  • Then, turn on your broiler, take out the foil packets and (carefully) open them up and broil them for another 3-4 minutes.

  • Remove and ensure fully cooked and flaky.

  • Serve with rice, miso mayo and garnish with scallions. Pour about 1 Tablespoon or whatever amount you desire of the remaining Miso Sauce over the salmon and rice.

  • Serve immediately and enjoy!

10-Minute Black Bean Tacos

Recipe courtesy of The Kitchn



For the tacos:
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
8 corn tortillas

For serving:
1 bag cabbage slaw or shredded cabbage
1 medium avocado, sliced
Lime wedges



Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans and water.

Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.

Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.

Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.



Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.


Vietnamese-Style Banh Mi Burgers

Recipe By Food & Wine



  • 2 carrots, coarsely shredded
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup mayonnaise
  • 2 tablespoons Tabasco
  • 2 teaspoons tomato paste
  • 1 garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds ground beef chuck
  • 1 1/2 teaspoons curry powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter, softened
  • One 24-inch baguette, quartered crosswise and split
  • 2 pickled jalapeños, thinly sliced
  • 12 cilantro sprigs



  1. Preheat the oven to 400°. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain. ***For those of your with the Omnivore Package - use your Ginger Carrots instead! They are the perfect addition to this play on a burger***
  2. In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic and season with salt and pepper.
  3. Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.
  4. Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices and cilantro sprigs. Close the sandwiches and serve hot.


Grilled Halibut with Pesto Sauce


  • 3 cups fresh basil leaves
  • 4 cloves garlic
  • 3/4 cup Parmesan cheese, shredded
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/4 cup white wine
  • 4 halibut steaks
  •  salt and pepper, to taste



  1. To make pesto, combine basil, garlic, Parmesan cheese, olive oil and pine nuts in a food processor and mix until smooth. Reserve a ¼ cup for later use.
  2. Combine white wine and prepared pesto in a sealed bag and carefully shake to mix. Add halibut steaks. Refrigerate for 1 hour.
  3. Preheat grill to medium-high.
  4. Remove halibut from marinade and place on hot grill, drizzling fish with remaining marinade in bag. Sprinkle with salt and pepper, to taste.
  5. Grill 4-5 minutes per side (fish is done when it's opaque all the way through).
  6. Brush steaks with reserved ¼ cup of pesto sauce and serve!

Source -

Soy-Glazed Salmon with Cucumber-Avocado Salad


  • 1 tablespoon honey
  • 2 1/2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon cornstarch
  • 4 6 -ounce skinless center-cut salmon fillets
  • 1 teaspoon sesame oil
  • Kosher salt
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon mayonnaise
  • 1 medium English cucumber, quartered lengthwise and sliced
  • 3 scallions, thinly sliced
  • 1 avocado, halved, seeded and chopped
  • Jarred pickled ginger, for serving (optional)


  1. Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
  2. Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
  3. Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.

Grilled Chicken with Moroccan Spices


  • 3 scallions, white ends only, chopped
  • 1 clove garlic, peeled
  • 2 tbsp. fresh cilantro, chopped
  • 2 tbsp. fresh parsley, chopped
  • 1 tsp. salt
  • 1 1⁄2 tsp. sweet paprika
  • 1 pinch hot paprika
  • 1 1⁄2 cups ground cumin
  • 1⁄4 cup butter, soft
  • 4 poussins or 2 small chickens


  1. Crush the scallions, garlic, cilantro, parsley, salt, sweet paprika, hot paprika, and cumin with a mortar and pestle. Blend in butter.
  2. Wash poussins or chickens; split them down the back and flatten; dry well; and rub inside and out with butter paste. Let stand at least 1 hour.
  3. Preheat grill, then cook chicken skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.

Alaska Fish Tacos with Citrus Salsa and Cabbage Slaw



  • 1/3 cup olive oil
  • 1 Tablespoon ancho or New Mexico chile powder
  • 1 Tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 4 Alaska Halibut or Cod fillets (4-ounces each)
  • 4 small (6-inch) flour or corn tortillas, lightly grilled
  • Cabbage Slaw (recipe follows)
  • Cilantro Crema (recipe follows) 

Cabbage Slaw:

  • 2 cups finely shredded green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/3 cup thinly sliced red onion
  • 1/4 cup finely sliced basil or mint leaves
  • 1 Tablespoon seasoned rice wine vinegar
  • 2 Tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Combine all ingredients but the salt and pepper in a bowl. Gently toss, and then season to

taste with salt and pepper. This may be prepared a day in advance and kept covered and


Citrus Salsa: 

  • 3 medium navel oranges, peeled and segmented and membrane removed
  • 1 lemon, peeled and segmented and membrane removed
  • 1 lime, peeled and segmented and membrane removed
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon seeded and minced serrano chile
  • 2 teaspoons seasoned rice wine vinegar
  • 1 Tablespoon olive oil
  • Kosher salt and freshly ground pepper

Combine the citrus segments in a bowl. Add all the other ingredients and gently toss to

combine. Season with salt and pepper.

Cilantro Crema:

  • 1/4 cup chopped fresh cilantro
  • 1 cup Mexican Crema, crème fraiche or sour cream
  • Lime juice
  • Kosher salt and freshly ground black pepper

Mix cilantro and crema together. Season to your taste with drops of fresh lime juice, salt

and pepper


  1. Prepare a charcoal fire or preheat a stovetop grill.
  2. In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper.  Brush liberally on the Alaska Halibut or Cod fillets. Grill, cooking just until fish is opaque throughout.
  3. To assemble tacos: Place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Crema. Fold over to eat.

Perfect Grass-Fed Beef Burgers

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

1 small onion, coarsely grated
1½ pound grass-fed ground beef
1¼ teaspoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
1 tablespoon vegetable oil
Hamburger buns and desired toppings (for serving)

*Top off with Shelburne Cheddar and microgreens from this week's basket!

Using your hands, gently mix onion, beef, 1¼ tsp. salt, and ½ tsp. pepper in a medium bowl. Gently shape into four 1½”-thick patties (loosely formed patties will be more succulent).
Heat oil in a large skillet, preferably cast iron, over medium-high heat. Season patties with salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare. Serve on buns with desired toppings.

Patties can be formed 4 hours ahead. Cover and chill.