Recipes Inspired By the Box! Fri-Sat. August 23-24


Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette

Recipe courtesy of

See original recipe here


1 medium eggplant (or 1/2 large), cut into 3/4 inch cubes

2 medium zucchini, quartered lengthwise and cut into 3/4 inch pieces

1 medium red onion, coarsely chopped

1 head garlic

1 red or yellow bell pepper, sliced

8 ounces mushrooms, quartered

8 ounces grape tomatoes

16 ounces spiral pasta (whole wheat or gluten-free)

1 15-ounce can chickpeas (or 1 1/2 cups cooked), rinsed and drained

1/4 cup kalamata olives, pitted and sliced (optional)

2 cups fresh basil leaves, lightly packed

2 tablespoons chopped walnuts, optional

1 tablespoon nutritional yeast, optional

3/4 cup fat-free vinaigrette

Salt and freshly ground black pepper, to taste


Preheat oven to 425F.

Arrange eggplant and zucchini on a non-stick baking sheet in a single layer and sprinkle the chopped onion over them. Sprinkle with salt and pepper. Put the head of garlic in a corner of the baking sheet, and place in the oven. Stir after 15 minutes and add the bell pepper, mushrooms, and tomatoes. Cook until mushrooms have softened and tomatoes are beginning to collapse, about 10 more minutes. Remove from oven, reserve the head of garlic, and place the other vegetables in a very large serving bowl.

While the vegetables are cooking, cook the pasta according to package directions. Drain and add pasta to vegetables, along with chickpeas and olives, if desired.

Make the dressing: Place the basil in a food processor. Squeeze out 4-6 cloves of roasted garlic (or however many you like) and add it to the food processor, along with walnuts and nutritional yeast, if you’re using them. Pulse 6-8 times to chop the walnuts. Add the vinaigrette and process until smooth. Add dressing to pasta and vegetables, stir well, and season to taste with salt and pepper. Serve at warm, at room temperature, or chilled.


Quick and Easy:

Tomato Focaccia

Recipe courtesy of

See original recipe here

Yield: Makes 1 (13 x 9 Inch) Rectangular Pan, or 3 (10 – 12 Inch) Round Loaves

5 Cups All-purpose Unbleached Flour
2 Teaspoons Instant Yeast
2 – 3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Salt
2 Cups Warm Water


Cherry Tomatoes Cut In Half, or Sliced Larger Tomatoes
Fresh Basil (or try the Greek Oregano) Leaves, Washed, Dried & Cut Into Thin Strips
Extra Virgin Olive Oil
Coarse Sea Salt


Measure and assemble your flour, oil, salt, yeast, and water, and add everything but the water into a large bowl and stir. Add half the water and stir, and continue to add water until the dough begins to come together into a shaggy ball. Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand. Knead for about 5 minutes, or until the dough is smooth and pliant Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside. l;”>Roll the ball around in the oil, ensuring the sides of the bowl, and ball of dough are both lightly oiled.Cover your bowl with plastic wrap and place in a warm spot to rise. Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature. To make a large rectangular focaccia, lightly oil a 13 X 9 inch baking sheet with sides. Dump your risen dough into the pan punching it down to deflate it. Use your fingers to push and press the dough evenly over the bottom of the pan. Cover with a kitchen towel and let rise for another 20 or 30 minutes or until the dough dimples when pushed with your fingertip. Use the tips of your fingers to dimple the entire top of the focaccia. Drizzle olive oil over the top turning the pan carefully to allow the oil to roll into the indentations. Sprinkle coarse sea salt and chopped basil over the top of your focaccia, arrange the tomatoes evenly across the top and then let it sit and rise for another 15 minutes while you preheat your oven to 425 degrees F.

Bake for 20 to 25 minutes until golden brown.Cool to room temperature before slicing.

Variation: To make round loaves, divide your ball of dough after the first rise into three equal parts.. Sprinkle cornmeal over three baking sheets. Take one ball at a time and use your hands to begin to press into a flat disc, and use the heel of your hand pushing from the center out, turning the circle of dough as you go until you create a circle about 12 inches across. Place each round on a prepared baking sheet, cover with kitchen towels and let rise for 20 to 30 minutes until soft. Dimple the dough with fingers, drizzle with olive oil, sprinkle with sea salt, chopped basil, and tomatoes.

Bake as instructed above.

Foodie Focus:

Garlic Truffle Fries

Recipe courtesy of

See original recipe here


3  potatoes, cut into 1/3-inch thick fries

2 tablespoons white truffle flavored extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

3 cloves garlic, pressed

Ranch, for serving

1 tablespoon chopped parsley leaves, for garnish


Preheat oven to 450 degrees F.

Line a baking sheet with parchment paper; set aside. Place the potatoes in a single layer onto the prepared baking sheet. Drizzle with truffle olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and bake for 30-40 minutes, or until golden brown and crisp, tossing occasionally. In a large bowl, combine fries and garlic. Serve immediately with ranch, garnished with parsley, if desired.


Something for the Sweet Tooth:

Red Grape Cooler

Recipe courtesy of

See original recipe here

Makes one serving


2 cups red grapes
5 Medjool dates, pitted
1 cup organic coconut water
juice of 1 lemon
1/2 teaspoon cinnamon
handful ice cubes


Juice the lemon, remove grapes from stems (seeds are fine). Combine grapes, dates, coconut water, lemon juice and cinnamon into blender, blend at high speed until smooth. Add ice, blend.


Spotlight on the Herb:

Savory Fried Tomatoes

Recipe courtesy of Carol Peterson


4 large tomatoes cut into thick slices

½ c cornmeal

¼ c Parmesan cheese grated

2 tablespoon finely chopped savory

salt and pepper to taste

3 tablespoon olive oil


Pat tomato slices dry. Mix together cornmeal, Parmesan cheese, savory, salt and pepper in a shallow bowl. Coat each tomato slice with mixture. Heat oil in pan and fry in batches 2 to 3 minutes or until golden brown. Serve warm.


Carol’s Corner:

Eggplant, Squash and Tomato Casserole

Recipe courtesy of Carol Peterson


1 eggplant cut into ¼ inch thick slices and quartered

1 lb of squash cut into ¼ inch slices, bite size

Cooking spray

1 lb tomatoes, seeded and cut into ¼ inch slices

1 ½ tablespoon olive oil

¼ teaspoon salt

¼ teaspoon ground black pepper

4 ounces French bread baguette

1 cup grated Parmigiano cheese

2 tablespoon chopped parsley

2 teaspoon chopped oregano

1 ½ teaspoon chopped tarragon

2 cloves garlic, minced

¼ cup chicken broth

1 chopped hot pepper for some heat


Preheat over to 375º.

Arrange eggplant and squash in a single layer on a baking sheet sprayed with cooking spray. Bake at 375º for 15 minutes. Arrange half of eggplant in a single layer in a 9 x 13 baking dish that has been sprayed with cooking spray. Top with half of squash and half of tomato. Drizzle 2 ¼ tsp olive oil evenly over veggies. Sprinkle veggies evenly with 1/8 tsp salt and pepper. Place bread in food processor and process until coarse crumbs measure 2 cups. Add cheese and herbs along with garlic and hot pepper, and process until combined. Sprinkle 1 ½ cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, squash, tomatoes, oil, salt and pepper, and breadcrumb mixture. Pour broth over top and bake at 375º for 1 hour.

Author Jessica Lessard

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