Recipes Inspired By the Box! Fri – Sat. August 16-17


Eggplant Burgers

Recipe courtesy of

See original recipe here

Ingredients (makes 4 burgers)

1/2 of an eggplant [about 1 cup]

1/2 of a sweet white onion [diced]

2 tablespoons of olive oil + extra to spray/brush eggplant before baking

1 – 15 oz. can of cannellini beans [drained and rinsed in cool water]

3/4 c. millet flour

1 clove of garlic [chopped]

1/4 c. fresh basil [chopped]

2 tablespoon cashews

1 teaspoon sea salt

1 teaspoon cumin

Optional for topping:
Heirloom tomato


Preheat the oven to 450°

Line a baking sheet with parchment [or aluminum foil.] Wash and slice eggplant into ⅓” pieces. Bake for 10 minutes, then remove the pan from the oven and flip the slices. Return to the oven for another 5 minutes. [Pro tip: save the parchment — you can bake the burgers on it later!] While the eggplant is baking, prep the onion, garlic, and basil. Chop the garlic and basil and add both to a medium bowl. Finely chop the onion and sauté on medium heat until they reach a golden brown color and your kitchen smells like heaven. Preheat the oven again, this time to 400°. If the eggplant has had time enough to cool, chop it and add it to the bowl with the garlic and basil. Add sautéed onions, beans, sea salt, and cumin and mix all of the ingredients together thoroughly. Food process the mixture until it reaches a smooth consistency and then return it to the bowl. Add the millet flour and use your hands to combine. Divide the mixture into four equal portions and shape each portion into a burger. Place all four onto the baking sheet and bake for 20 minutes. Then remove the pan, flip the burgers, and bake for 20 more minutes — until golden brown. Remove from the oven and allow them to cool. Place them on a bun or between two leaves of kale. Top with fresh tomatoes, onion, mustard, etc., etc. etc.

Quick and Easy:

Pasta Stuffed Bell Peppers

Recipe courtesy of

See original recipe here


4 Large Bell Peppers of Any Color

1 Cup Uncooked Small Pasta

1/3 Cup Olive Oil

16 Ripe Cherry Tomatoes, Quartered

2 Garlic Cloves, Peeled and Minced

1/4 Cup Grated Parmesan Cheese

1 Cup Small Diced Mozzarella Cheese

1/4 Cup Fresh Basil Finely Chopped

6 tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes


Preheat oven to 400 degrees F.

Cut the top off of each pepper and carefully scoop out the seeds and membranes. Cook the pasta in boiling salted water until very “al dente”. Drain pasta and run cold water over the pasta to stop the cooking process. In a large bowl, mix together the pasta, tomatoes, basil, garlic, two cheeses, olive oil, and seasonings. Place the peppers standing up in a baking dish. Stuff each pepper with the filling and then place the top back on. Bake the peppers for about 35 minutes, or until the peppers start to wrinkle and blister. Serve warm or at room temperature.


Foodie Focus:

Roasted Fig Crostini

Recipe courtesy of Rachel Oberg – De Ma

See original recipe here 


9 pieces of thinly sliced baguette

18 slices of fig (about 6-9 whole)

olive oil



9 slices of Gruyère cheese


Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.Top each slice of bread with a drizzle of olive oil, 2 fig slices, and a slice of Gruyère. Bake for about 10 minutes at 350F, or until cheese is melted and bread is crispy.


Something for the Sweet Tooth:

Homemade Fig Newtons

Recipe courtesy of

See original recipe here


For the Dough:

8 ounces all purpose flour

4 ounces unsalted butter, room temperature

3 1/2 ounces sugar

1 ounce honey

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons vanilla extract

1/8 teaspoon cinnamon

1 teaspoon orange zest

3 egg yolks

1 ounce orange juice

For the Filling:

12 ounces dried black Mission figs

2 ounces unsweetened applesauce

1 1/2 ounces honey

1/4 teaspoon cinnamon


Make the Newton Dough:

Sift the flour and set aside. Using a hand or stand mixer, cream together the butter along with the sugar, honey, baking soda, vanilla, cinnamon, and orange zest on medium speed until the mixture is light and fluffy. Scape the bowl down with a rubber spatula, and continue mixing. With the mixer still running, add the egg yolks one at a time, mixing thoroughly after each addition. Turn the mixer to low and add in the sifted flour all at once. Drizzle in the orange juice. Continue mixing until just homogenous. Shut off the mixer. The dough will be very soft and wet. Prepare a large sheet of plastic wrap and use a rubber spatula to transfer the dough from the bowl to the center of the plastic. Fold the plastic over the dough and flatten into a disc. Wrap with remaining plastic and refrigerate for four hours or overnight.

Make the filling:

Combine the figs, applesauce, honey and cinnamon in the bowl of a food processor. Pulse until smooth. Scrape the bowl down with a rubber spatula and pulse again to ensure to chunks remain; if any sneak by, they will clog the pastry tip during piping. Use a rubber spatula to transfer the fig paste to a pastry bag fitted with a large, plain basket weave tip. Alternately, use a heavy duty zip-top bag with a corner snipped off. Set the filling aside until needed.

Making the cookies:

Preheat the oven to 325°F and have a parchment lined cookie sheet ready.

Even after chilling, the dough will be significantly softer than the typical rolled dough. Dust the rolling surface heavily with sifted flour to prevent sticking, and dust the surface of the dough as well. With a pin, roll the dough to 1/4″ thickness. Frequently lift and move the dough, redusting if needed, to ensure it does not stick. If any places do stick, slide an offset metal spatula between the dough and the counter to loosen and dust the affected area with more flour. Use a ruler and a pizza cutter to cut the dough into several 3 1/4″ wide strips. It is easiest to handle the dough if these strips are no longer than 6″ so if you find your strips are particularly long, you may want to cut them into more manageable lengths. If the dough is heavily covered in flour, gently dust in clean with a dry pastry brush. Pipe a strip of fig filling down the center of each dough strip; you want the filling to be 1″ wide and about 1/4″ thick, feel free to pipe a thicker or thinner filling to suit your own tastes. If you’re piping with a plastic bag without a tip, after you’ve distributed the filling, use a dampened finger to pat the filling down into a flat, rectangular strip.

To make the Newton bars, lift one of the long, exposed dough strips up and over filling. If you have trouble lifting the dough with your fingers, you can use an offset spatula. Take a hold of the folded side of the cookie-bar and roll it over the remaining flap of dough. Repeat with remaining cookie bars. The dough will be doubled where the two strips overlap on the bottom; this gives the Newtons their characteristically bowed shape. You can use your hands to pat the bars down on their long sides to emphasize this shape if you like. Use a dry pastry brush to dust off any excess flour from the cookies. Transfer the bars to the prepared cookie sheet. Bake for approximately 12 minutes or until the cookies have puffed and lightly browned. They will be just slightly firm to the touch; if they feel puffy or moist, continue baking a few more minutes.

Cutting and aging the cookies:

As soon as the cookies are removed from the oven, use a sharp knife to trim each bar into several 1″ long cookies. While the cookies are still warm, transfer them to a plastic container with a lid or large zip-top bag. If you need to stack the cookies, place a piece of parchment between the layers. Seal the container or bag tightly.This step will slightly steam the cookies, ensuring they will remain soft and cake-like from end to end. Skipping this step will result in Newtons with a slightly drier texture, more like a cookie and less like cake.

The cookies will keep, at room temperature, for about two weeks.


Spotlight on the Herb:

Thai Basil Tofu Lettuce Cups

Recipe courtesy of Food Network

See original recipe here


2 bell peppers, diced

1/2 cup rice wine vinegar

1 tablespoon vegetable oil

1 tablespoon sesame oil

2 shallots, minced

4 cloves garlic, minced

3 tablespoons grated ginger

4 packages extra-firm tofu, pressed on a wire rack for at least 1 hour and up to 24

1 tablespoon Asian hot sauce, such as Sriracha

1 tablespoon salt

2 tablespoons fish sauce

1 tablespoon rice wine vinegar

1 tablespoon sugar

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 1/2 cups Thai basil, chopped


1/2 cup Thai basil, cut in chiffonade

2 cups cashews, roughly chopped

1/4 cup thinly sliced scallions

3 heads green leaf lettuce, cleaned and trimmed

Plum sauce, for serving


Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator. In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils. Add the shallots, garlic and ginger and sauté for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and sauté for 15 minutes more. In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil. Taste and adjust the seasoning, if necessary. To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce. For more heat, add a few drops of hot sauce.


Carol’s Corner

Watermelon and Serrano Chilled Salad

Recipe courtesy of Carol Peterson


5-6 cups watermelon, cut into bite size chunks

2 Serrano chilis, seeded and minced

Juice from one lime

1/2 cup crumbled feta cheese

1/4 cup fresh cilantro, chopped roughly


Toss first three ingredients together in a large mixing bowl. Add cilantro and cheese until well combined. Serve chilled.

Author Jessica Lessard

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