Recipes Inspired by the Box!
Fri-Sat Dec. 6-7

Recipes at a Glance

Vegetarian – Falafal

Quick and Easy – Grilled Sausage with Potatoes and Green Beans

Salad of the Week –  Spicy Kohlrabi Radish Salad

Spotlight on the Herb – Turkey Noodle Soup with Cilantro and Ginger

From the AHO Kitchen – Broccoli Cheddar Soup

Something for the Sweet Tooth – Vegan Kale Spice Cake



Recipe courtesy of 

See original recipe here


2 cups cooked chick peas

1 slice white bread, crust removed

1/2 cup water

1 tablespoon flour, plus more for coating

1 egg, beaten

1 tablespoon tahini (sesame paste)

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon dried marjoram

2 cloves garlic, pressed

2 tbsp finely chopped parsley

Vegetable oil for deep-frying

Process the chick peas in a food processor or blender until they are almost smooth but still have some texture. Soak the bread in the water for 1 minute. Squeeze out most of the water, mash the bread, and combine it with the chick peas. Stir in the tbsp. flour and the rest of the ingredients and mix until all are well incorporated. Form the mixture into 2″ balls and coat each with flour. Heat 3-4″ of vegetable oil to 365 in a heavy pot or deep-fat fryer. Deep-fry the balls, a few at a time, in the hot oil for about 3 minutes, until golden brown. Drain on paper towels.

Quick and Easy 

Grilled Sausage with Potatoes and Green Beans

Recipe courtesy of

See original recipe here


3/4 lbs fresh green beans, trimmed and halved

1/2 lb red potatoes, quartered

1 large onion, sliced

1 lb smoked sausage, cut into 1 inch pieces

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon vegetable oil

1 teaspoon butter

1/3 cup water


Preheat an outdoor grill for high heat. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Salad of the Week

Spicy Kohlrabi Radish Salad

Recipe courtesy of AHO Kitchen


3 cups peeled, and grated kohlrabi

1 cup sliced red radishes

Dressing Ingredients:

1/3 cup olive oil

1 tablespoon lemon juice

2 table spoons vinegar

2 teaspoons honey

1/4 teaspoon salt

1/8 teaspoon fresh pepper


Whisk dressing ingredients together and toss with veggies


Spotlight on the Herb

Turkey Noodle Soup with Cilantro and Ginger

Recipe courtesy of FeedmePhoebe

See original recipe here


2 tablespoons olive oil

1 medium sweet onion, diced

2 medium carrots, peeled and diced

4 scallions, thinly sliced

2 large garlic cloves, minced

1-inch fresh ginger, peeled and minced

1 serrano pepper, seeded and minced (optional)

2 quarts chicken or turkey stock

1 cup elbow macaroni or rotini

1 1/2 cups shredded turkey or chicken

1/4 cup chopped cilantro and/or mint leaves

1 tablespoon lime juice

Sriracha, for serving


In a large stock pot or Dutch oven, heat the oil. Saute the onions, carrots, and scallions over medium-high heat until soft and beginning to brown, about 8 minutes. Add the garlic, ginger, and serrano (if using). Cook for 2 minutes more, until fragrant. Carefully pour in the stock and 2 teaspoons salt. Bring to a simmer, scrapping up any brown bits from the bottom of the pan. Stir in the turkey and pasta. Rapidly simmer until the pasta is al dente (see package directions). Remove the soup from the heat and stir in the herbs and lime juice. Taste for seasoning and serve piping hot.

From the AHO Kitchen 

Broccoli-Cheddar Soup

Recipe by Carol Peterson


6 tablespoons butter

¼ teaspoon nutmeg

1 small onion chopped

Salt and ground pepper

¼ cup flour

1 bunch broccoli

2 cups half and half

1 carrot diced

3 cups chicken broth

2 ½ cups grated sharp white and yellow cheese

2 bay leaves

cheddar cheese


Melt butter in large pot over medium heat. Add the onion and cook until tender. Whisk in the flour and cook until golden 3-4 min. then gradually whisk in the half and half until smooth consistency. Add the chicken broth, bay leaves and nutmeg, season with salt and pepper. Reduce the heat and cook uncovered until thickened. Add the broccoli and carrot to the broth mixture and simmer until tender. Discard the bay leaves. Puree the soup in batches in a blender or use a hand held blender. Add the cheese to the soup and whisk over medium heat until melted. Water can be added to the soup if it is too thick. May be served in individual bread bowls or with sourdough bread on the side. Croutons may be made with sourdough bread and used as a garnish.

Something for the Sweet Tooth 

Vegan Kale Spice Cake

Recipe courtesy of

See original recipe here


6 tablespoons ground flaxseeds

3/4 cup warm water

1 bunch (2 to 3 cups) kale, washed, stems removed

1 cup applesauce

1 1/2 cups sugar

2 1/3 cups flour

1 teaspoon baking powder

1 1/2 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ginger (ground or freshly grated)

1/2 teaspoon salt

1 teaspoon vanilla

Powdered sugar, to serve


Preheat oven to 350 degrees and grease a 9-inch spring-form pan. In a small bowl, stir together flaxseeds and water; set aside. Place kale, applesauce, and sugar in a food processor and blend until smooth. In a large bowl, combine flax mixture, kale mixture, and remaining ingredients except powdered sugar until smooth. Pour into prepared pan and bake for 40 to 45 minutes until a toothpick comes out clean. Cool on a rack. Dust with powdered sugar to serve.

Author Jessica Lessard

More posts by Jessica Lessard

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