Butcher Box

Make the chimichurri: In a medium bowl, combine the cilantro, mint, chives, garlic, and red wine vinegar. Whisk in the olive oil. Season with salt and pepper to taste. Set aside. Prepare the steak: Heat a large cast-iron pan or griddle over medium-high. Rub each steak with the olive oil and season generously on both sides with salt and pepper. Gently lay the steaks in the skillet and cook for 2 to 3 minutes, until a dark brown crust forms.

Preheat the broiler and position a rack 6 inches from the heat. In a large cast-iron skillet, heat the olive oil over medium-high. Add the garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant and golden brown. Add the tomato paste, paprika, and cumin. Cook for about 1 minute, stirring, until the paste darkens slightly. Season with salt and pepper. Add the cream, navy beans, and ¼ cup water. Cook for 3 to 5 minutes, until the sauce reduces and thickens slightly.

Preheat the oven to 425°F. In a medium bowl, rub the chicken with 1 tablespoon harissa and 1 tablespoon olive oil. Season salt and pepper, then set aside. On a large sheet pan, toss the butternut squash and chickpeas with the remaining olive oil and harissa. Season with salt and pepper and spread in an even layer. Roast for 20 to 25 minutes, until the squash edges begin to brown, and the chickpeas are crispy in parts. Add the marinated chicken to the sheet pan in an even layer.

Last Updated on November 3, 2025 Bring a playful twist to salmon night with this Seared Salmon & Deviled Egg Relish! ūüźüūü•ö‚ú® Crisp-skinned salmon gets a smoky kick and pairs beautifully with creamy, tangy deviled-egg topping.

Preparation: Pat dry 2 ribeye steaks (about 1–1 ½ lb total), season generously with ButcherBox BBQ Rub Sweet & Smoky Seasoning on both sides and let rest at room temp for 20–30 minutes. Measure 1 cup pumpkin purée. Finely dice ½ small yellow onion (about ½ cup). Mince 2 garlic cloves. Grate ½ cup Parmesan cheese, plus extra for serving. Rinse and pat dry 12 fresh sage leaves. Keep 1 pound potato gnocchi ready (no need to prep—will cook directly in boiling water).

Last Updated on October 7, 2025 Turn up the comfort with this Creamy Salmon Chowder! Tender salmon, hearty potatoes, and sweet carrots simmer together in a velvety, herb-scented broth, finished with a swirl of cream and a squeeze of lemon for brightness.

Preparation: Remove 1 lb shrimp & ¼ lb sausage from fridge 15–20 minutes before cooking. Pat shrimp dry and season lightly. Slice sausage into ½-inch rounds. Dice 1 medium onion, 1 small bell pepper (green or red), and 1 large celery stalk. Slice 6 garlic cloves (reserve half for gumbo, half for rice). Purée 4 tomatillos in blender, then strain through a sieve. Slice ¼ cup scallions and chop ¼ bunch parsley. Rinse 1 cup white rice with cold water until nearly clear.

Preparation Pat dry 2–3 chicken breasts and cut in half horizontally. Place between plastic wrap and pound to about ⅓ inch thick. Season generously with Butcherbox Lemon Pepper Seasoning. Dredge lightly in ½ cup flour seasoned with salt; shake off excess. Slice 8 oz mushrooms and mince 2 garlic cloves. Measure out ¾ cup Marsala wine, ¾ cup chicken stock, and ½ cup cream (if using). Chop 1 tbsp parsley. Finely dice ½ small onion, and mince 1 garlic clove. Roughly chop 1 cup spinach.

Last Updated on September 30, 2025 Chef Jason Goldstein, aka Chef Jay, is a fun-loving, NYC-based chef. Known for his vibrant personality and quick, comforting recipes, Chef Jay combines bold flavors with a pinch of positivity to bring joy to every kitchen. From stress-free meals to creative culinary hacks, Chef Jay’s mission is to make cooking both happy and delicious! Related

Last Updated on September 29, 2025 Put a twist on the lunches your kids love with these three sauces designed to be prepped by little hands! Homemade dips provide the opportunity for young chefs to taste individual ingredients and widen their palettes.