Entrées, Food

One-Pot Potato Curry

Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo*, Vegan

Yesterday we got our second shipment from Misfits Market, the organic produce subscription service we are trying out. I originally ordered their Madness box (which contains 18-20 lbs of fruits and veggies) thinking it would last us two weeks, but I was wrong. I guess we eat more fresh produce than I thought because I had to change my order to once a week!

Here’s what we got in our box this week.

I was pleased to see that we got several new veggies and fruits to try this week like strawberries, heirloom cherry tomatoes, butternut squash, and rainbow chard. We also got a couple turnips which I will be feeding to my husband because I just can’t stand turnips!

I decided to make a vegan potato curry using some of the limes, cherry tomatoes, and peppers that we received. Though it was my first time making potato curry, my husband and I both thought it was bowl-licking good and worthy of seconds. By itself, this curry serves two hungry adults and one toddler. Served with a side of rice, it will serve four or five people. I hope you enjoy it as much as we did!

Note: If you follow a Paleo diet, substitute the garbanzo beans for diced chicken and you will have a quick, easy, and delicious dinner!

How to Make Potato Curry


6 small red potatoes, diced
1 small red onion, chopped
1 bell pepper, chopped
4 cloves of garlic, chopped
1 15 oz. can of garbanzo beans, drained
1 15 oz. can of coconut milk
2 limes, juiced (3-4 TBS juice)
1 TBS ground ginger
1 tsp garam masala
1 tsp garlic powder
1 tsp ground turmeric
1/2 tsp dried cilantro
1/2 tsp salt
12 cherry tomatoes, halved
8 kale leaves, chopped
6 basil leaves, chopped


Saute potatoes, onion, pepper, and garlic over medium heat for 10 minutes.

Mix in garbanzo beans, coconut milk, lime juice, and spices. Simmer until potatoes are soft. Stir occasionally.

Add in tomatoes, kale and basil leaves and simmer until leaves are wilted. Serve and enjoy.

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Entrées, Food

Easy One-Pan Taco Skillet

Dairy-free*, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo*

Looking for an easy, flavorful Mexican-themed meal for a busy weeknight? Look no further! All you need to do to make this one-pan meal is chop, stir, and serve.

This recipe has two interesting ingredients: garlic scapes and limes. I’d never heard of garlic scapes until this summer when my dad dropped a bag of them off on our doorstep. I learned that certain varieties of garlic plants don’t produce flowers. Instead, they sprout flower stalks, which are known as garlic scapes. These scapes taste like garlic, and when they are removed, they cause the garlic bulb to develop a more concentrated flavor.

Depending on the time of year, you should be able to find them at your local grocery store or farmer’s market. But you could also substitute a couple of garlic cloves instead, and that would work out fine.

This taco skillet is mild, so if you’d turn up the heat, feel free to add some additional cayenne powder, chili powder, or red pepper flakes. We topped ours with aged grass-fed cheddar cheese, but if you’re Paleo or don’t eat dairy, feel free to leave it out.

This recipe makes 4 servings. Or 2 servings if you are super hungry and forget the tortilla chips and salad.

How to Make a Taco Skillet


1 lb grass fed ground beef
1 summer squash, chopped
1 bell pepper, chopped
1 red onion, chopped
3 garlic scapes or cloves, chopped
3 TBS lime juice
2 TBS paprika
1 TBS garlic powder
1 TBS onion powder
1/2 tsp cayenne powder
1 tsp pepper
1 tsp salt
1 cup cheddar cheese, shredded
6 cherry tomatoes, halved
cilantro, to taste


Brown beef over medium heat. Add in remaining ingredients, except for cheese, tomatoes, and cilantro.

Cook over medium heat and stir regularly to ensure everything cooks evenly. When veggies are tender, top with cheese, tomatoes and cilantro.

Serve with a salad or tortilla chips

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