Recipes Inspired By the Box! Fri-Sat, August 30-31


Turnip Chana Dal Curry

Recipe courtesy of

See original recipe here


4 Turnips

1 cup Soaked Lentils (overnight)

3-4 tablespoon Tomato Paste (heaping tablespoon)

6-7 cups Vegetable Stock

1 Ginger piece, a few inches (also fresh Tumeric when available)

3-4 Garlic Cloves

1/2 Onion

2 tbsp Panch Puran, toasted and ground

2 tablespoon Curry Powder (or to taste)

1 teaspoon Ground cinnamon and cloves

Salt, to taste


Sautee the onions, then added turnip pieces and garlic, then the stock and tomato paste, and finally the lentils. Toast the whole spices, ground them with a mortar and pestle, add the powdered spices, fry them in a splash of olive oil and butter, and add to the pot. Let simmer for 15-20 after adding spices to incorporate flavors, then stir in cilantro and/or parsley.

Quick and Easy:

Spaghetti SquashRock

Recipe courtesy of Rachel O –

See original recipe here


1 spaghetti squash, halved, seeds removed

1/2 lb. ground meat (I used beef), or tempeh

olive oil

2 tomatoes, diced

1 bell pepper, diced

1/2 onion, diced

5 cloves garlic, minced

1 small summer squash, diced

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried oregano

1/4 teaspoon dried thyme

2 T red wine vinegar

1/4 cup parmesan cheese, for topping

1/4 cup basil, for topping


Preheat oven to 350F.

Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).  Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes. Add red wine vinegar, cook 2 min more. Taste and adjust seasoning if needed.  Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture. Top with parmesan cheese, basil, and a drizzle of good quality olive oil (like Bari’s). Serve with garlic twists or garlic flats.


To serve more than two as a main dish, add another spaghetti squash. There should be enough filling for 4 people.

Foodie Focus:

Mashed Turnips with Sage and Browned Butter

Recipe courtesy of

See original recipe here


4 large or 6 medium turnips, scrubbed, ends removed, and chopped into 1-inch chunks

3 cups milk


4 tablespoons butter

16 sage leaves (1 small handful)


In a saucepan, cover the turnip chunks with milk. Cover the pan, and turn the heat to medium-high. When the milk boils, reduce to medium low and simmer the turnips for 15 – 20 minutes until very tender. While the turnips are cooking, heat half the butter with the sage leaves in a small pan. Toss together for 5 minutes until the sage leaves are dark brown, then remove the sage leaves. Add the remaining butter to the pan and swirl it to mix with any remaining sage butter until foamy. When the butter foams, turn the heat off and swirl the butter until brown bits form on the bottom of the pan. Set aside. Drain the turnips and reserve some of the cooking liquid. Add the turnips with a sprinkle of salt to a food processor or blender. Puree until smooth and taste: add more salt if you’d like. If the turnips seem thick, add a bit of the cooking liquid.

Serve the turnips hot, topped with the crispy sage leaves and drizzled with brown butter.

Something for the Sweet Tooth:

Pear Sorbet

Recipe courtesy of

See original recipe here


5 small pears, peeled and sliced

3/4 cup sweet white wine or apple juice

1/3 cup sugar

4-1/2 teaspoons lemon juice


In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pears are tender. Cool slightly. Pour into a food processor; cover and process for 1-2 minutes or until smooth. Transfer to a 13-in. x 9-in. dish. Cover and freeze for 4 hours or until firm.

Just before serving, process again in a food processor for 1-2 minutes or until smooth. Spoon into dessert dishes. Makes 4 servings.


Spotlight on the Herb:

Sage Pesto

Recipe courtesy of

See original recipe here


2/3 cup fresh sage leaves, torn

A small handful of toasted walnuts

A small handful of finely grated parmesan cheese

2 cloves of garlic, minced

1/4 cup extra virgin olive oil

Salt and pepper to taste

Directions: Combine all ingredients in a food processor

Carol’s Corner:

Mushroom & Spinach Stuffed Peppers

Recipe courtesy of Carol Peterson


4 bell peppers (any color) tops sliced off, seeds removed

1 tablespoon salt, plus more to taste, and freshly ground pepper

¼ cup butter, divided

1 large onion, minced (about 1 cup), divided

1 ½ cup uncooked long grain white rice or brown rice

½ pound mushrooms chopped

1 cup finely diced celery (optional)

¼ cup finely diced carrots

¼ cup fresh or frozen corn

1 large handful spinach, chopped

2 cloves garlic, minced

Dash cayenne pepper, or diced other peppers

1 large tomato, peeled, seeded, diced

½ cup freshly grated Parmesan cheese


Preheat Oven to 350º.

Bring 4 quarts of water to a boil in a large soup pot. Add the peppers and 1 tablespoon salt. Cook the peppers until they are almost soft, 3-4 min. Remove peppers from water and set in a colander to drain (reserve cooking water). Transfer the peppers to a rack, cut-sides up, and let cool. Heat 2 tablespoons of the butter in a medium skillet over medium heat. Add half the onions, sauté until translucent and soft, about 5 min. Add the rice and continue cooking, stirring frequently, until the rice begins to turn golden, about 10 min. Add 3 cups of reserved cooking water and bring to a boil. Reduce heat to low, cover, and cook until liquid is completely absorbed, 12-15 min. Melt remaining butter in large skillet over medium heat. Add remaining onions, mushrooms, celery, corn, spinach, garlic, and cayenne pepper (or other small peppers); sauté until vegetables are tender, about 10 min. Add salt to taste. Combine rice and sautéed vegetables in a large bowl. Stir in tomato and half the Parmesan cheese. Season with pepper to taste. Fill each pepper case with the filling and arrange them in a 9 inch square baking dish. Garnish with the remaining cheese. Spread any extra filling around the peppers. Bake until heated through, about 20 minutes.

Author Jessica Lessard

More posts by Jessica Lessard

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