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Here are some BONUS RECIPES and SPECIAL DISCOUNT CODES (below) featuring our delicious locally crafted foods from this quarter’s subscription You Betcha! Box. Our way of saying “thank you” for your support of our Minnesota small artisans! 

Autumn 2019

Recipes by

Minnesota Chef, Colin Murray

Turkey Meatballs with Cranberry Sauce and
Barsy’s Almonds-“Stuffies” flavor

Servings: 25 meatballs
Prep time: active 45 minutes in-active 15min
Cook Time: 15-20 min

Meatball mix:
1 T sunflower oil
1 lbs ground turkey (if possible; grind fresh, raw turkey in your food processor)
2 large egg yolks
2 garlic cloves chopped
2/3 C milk
½ package of 3 Lonetti Sister’s Meatball Mix
2 T chopped fresh sage
Cranberry Sauce:
1 can of your fav cranberry sauce (for scratch recipe, email Chef C)
1 orange, juiced
2 T black pepper
1 tsp dried ginger

● Preheat oven to 450 degrees.
● While oven preheats; add cranberry sauce ingredients to saucepan and bring to simmer.
● Using your hands, mix all meatball mix ingredients until well incorporated. Form into 1
inch balls and place on a baking sheet.
● Take ¼ C of the cranberry sauce and, using a pastry brush, brush sauce on the
meatballs. Place in the oven and bake 20-30 min or until cooked through..
● Top meatballs with remaining cranberry sauce and chopped Barsy’s “Stuffies” Almonds.

Coffee Roasted Carrots with Cashew Cream
Serves: four sides or two main courses

Prep time:  active 10 min in-active 10-12 hours (soaking nuts)
Cook Time: 8 -10 min

Carrot Rub:
3 T local sunflower oil
3 T very finely ground, Five Watt “The Residence” coffee
1 tsp fresh ground cardamom
2 T chopped parsley
1 tsp Wandering Kitchen Bali Salt or coarse ground sea salt
1 tsp butcher grind black pepper
1-pound baby carrots (if local wash but don’t peel-it gives a more robust flavor)

Cashew “cream”:
1 C raw cashews or other high fat nut with no shell
2.5 C water
1 T nutritional yeast
1 T fresh lemon juice
1/8 tsp sea salt

For Cream:

  • Completely submerge nuts into 2 C water in Ziplock bag. Soak for 10-12 hours. Cashews should easily break apart with your fingers.
  • Drain water. Place remaining ½ C water and all ingredients into blender. Blend until smooth. 
  • Use immediately or transfer to an airtight container for up to 1 week

For Carrots:

  • Preheat oven on convection roast to 450 degrees. 
  • In large bowl, first mix carrots with oil, then mix with remaining ingredients until coated evenly. 
  • Place on baking sheet and roast for 8-10 minutes. You want to caramelize the sugars and get a nice deep brown on the carrots, at this high heat you will be left with a carrot with a very soft inside yet a firm exterior.
  • Serve Carrots with the Cashew Cream

Chipotle Glazed Hot Hot Wings
Servings: depends on how hungry you are!
Prep time: active 45 minutes in-active 15min
Cook Time: 30 minutes


This method was taught to me by a chef who worked at the original bar in Buffalo, NY that started the wing craze many years ago. The chicken wing cooking method is entirely up to you (grill, roast, fry, smoke, or confit). The sauce method is the most important part…

Proper “Buffalo Sauce” method for every 1 pound of wings:
¼ C butter (adjust butter to determine heat level… more butter, less hot)
½ C Frank’s Red Hot Sauce
¼ C Isabel Street Heat Chipotle Fermented Hot Sauce

In saucepot, “gently” melt butter on low heat while stirring to avoid oil separation.
In large bowl, mix remaining ingredients. Slowly pour warm butter into the mix while whisking. Sauce will slightly thicken as the butter cools. When wings are done cooking, toss them in the sauce. Serve with a side of Hobby Farmer Bread and Butter Pickles and celebrate your masterpiece with a shot of BentBrewstillery Flamebringer Rum.




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