Recipes Inspired by the Box!
August 15-16, 2014

At a Glance- Recipes Inspired by the Box:

Gluten free/Paleo/Grain-Free- Albondigas Soup Reinvented

Breakfast -Fried Eggs in Bell Pepper Frame

Super Salads -Landry’s Raw Kale Salad with Thai Basil and Black Mission Figs

Seasonal Favorites – Slow-Cooked Pork Chops with Spiced Honey and Grapes

Amuse Bouche -Fresh Herb and Dried Tomato Bruschetta

One Pot Wonder – Potato and Cauliflower Casserole

Gluten free/Paleo/Grain-Free

Albondigas Soup Reinvented

Photo and recipe courtesy of Jen Johnston


  • 2 Tbsp. ghee or clarified butter
  • 2 medium leeks or 1 large onion, sliced or chopped
  • 2 green garlic shoots, sliced
  • 3 quarts beef stock or water
  • ½ C salsa of choice (make sure it’s *clean* if you are on a special diet)
  • 5 large carrots, sliced into ½” rounds
  • 4 celery stalks, cut into ½” pieces
  • 2 lbs. ground beef
  • ⅔ C raw cauliflower, finely chopped
  • 2 raw eggs
  • ¼ C raw parsley, chopped
  • 2 Tbsp. cumin
  • 2 Tbsp. dried oregano
  • 3 tsp. sea salt
  • ⅛ tsp. cayenne pepper
  • black pepper and sea salt, to taste
  • fresh cilantro, chopped
  • creme fraiche or sour cream
  • avocado, diced


  1. Heat ghee in a large stock pot over medium heat. If you are extremely sensitive to dairy, use olive or avocado oil.
  2. Sauté onion and/or leeks until tender.
  3. Add green garlic and sauté for 1 more minute.
  4. Pour in beef stock and/or water equaling 3 qts.
  5. Stir in salsa.
  6. Bring to a boil, skimming off any foam that rises. Reduce heat to a simmer.
  7. Add carrots and celery.
  8. Process cauliflower in a food processor until the consistency of small rice grains.
  9. Mix the meat, eggs, cauliflower, cumin, oregano, sea salt and cayenne pepper in a mixing bowl by hand or with a Kitchenaid using the white beater blade.
  10. Using a cookie scoop or your hands, form 1-inch meatballs and drop them one-by-one into the soup pot.
  11. Cover and simmer for 30 minutes.
  12. Adjust seasonings to taste.

Garnish options are chopped cilantro, creme fraiche or sour cream, and diced avocado.


Fried Eggs in Bell Pepper Frame


  • Bell Pepper
  • Eggs
  • Grated Cheese
  • Salt and pepper


  1. Slice bell peppers ¼ to ½ in thick to make rounds. Any color pepper will do.
  2. Place the rounds in an oiled sauté pan.
  3. Crack your egg and drop into round frame.
  4. Season with salt and pepper.
  5. Cook to desired doneness. Sprinkle with grated cheese.

Super Salads

Landry’s Raw Kale Salad with Thai Basil and Black Mission Figs

Photo and recipe courtesy of Burbank Subscriber, Landry


  • 1 Head Curly Kale
  • 5 Black Mission Figs
  • 1-2 Tomatoes
  • 1/3 cup Pine Nuts
  • Dressing:
  • Leaves of 3 Sprigs Thai Basil
  • 1/4 cup Tahini
  • Juice of 2 Limes
  • 1 Clove Garlic


  1. Wash, de-stem, and massage kale leaves, then chop leaves to desired size.
  2. Chop tomatoes and figs into bite sized pieces.
  3. For the dressing, blend all ingredients in a food processor or blender until smooth.
  4. Toss all ingredients together in a salad bowl and enjoy!

Seasonal Favorites

Slow-Cooked Pork Chops with Spiced Honey and Grapes


  • 2 Tbsp butter
  • 3 lbs thick cut pork chops or boneless spareribs
  • 4 Tbsp flour
  • 1 ½ cups red or black grapes
  • 1/3 cup honey
  • 2 cinnamon sticks, broken in half
  • 3-5 whole cloves
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp pepper


Slow Cooker:

  1. Melt butter in frying pan over med. high heat.
  2. Dust pork with flour and brown slowly in the melted butter.
  3. Put pork in slow cooker with remaining ingredients. Cook on low for 6-8 hours and serve hot.

Oven variation:

  1. Preheat oven to 325º.
  2. Using a lidded sauté pan or casserole, brown meat per slow cooker directions.
  3. Remove pan from heat and set pork aside.
  4. Stir remaining ingredients into pan drippings and place meat back in pan or casserole dish.
  5. Cover and bake in the oven for 50-60 minutes or until pork is tender. Serve hot.

Amuse Bouche 

Fresh Herb and Dried Tomato Bruschetta

Recipe and Photo courtesy of

  • 16-24 slices baguette
  • 1 t olive oil
  • pinch salt
  • 1 pint sized jar dried tomatoes, chopped
  • 2 T fresh basil, chopped
  • 1 t fresh savory, chopped
  • (oregano could also be added)
  • ¼ C olive oil (use the oil from the tomatoes)
  • 1 clove garlic (from tomatoes), minced
  • 3-4 cloves garlic, minced
  • to taste, salt
  • to taste, pepper
  1. Pre-heat oven to 350F (I used the toaster/convection oven).
  2. Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
  3. Combine tomato through pepper. Taste and adjust seasoning if needed.
  4. Top toasted baguette slices with tomato mixture.

One Pot Wonder

Potato and Cauliflower Casserole


  • 2 large potatoes, peeled & chopped
  • 1 head cauliflower, cut into florets
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • Salt and pepper to taste


  1. Lightly grease a medium casserole dish.
  2. Boil potatoes until tender but still firm. Drain and set aside.
  3. Place cauliflower in a steamer basket and steam for 5 minutes, until tender but firm.
  4. Melt the butter in a saucepan over medium heat, and whisk in the flour.
  5. Gradually stir in the heavy cream until thickened.
  6. Remove from heat and mix in ½ cup Swiss cheese until melted. Season with salt and pepper.
  7. Arrange potatoes and cauliflower in dish.
  8. Pour the cream sauce over veggies and sprinkle with remaining Swiss cheese.
  9. Bake 20 minutes, until bubbly and light brown.

Author Jessica Lessard

More posts by Jessica Lessard

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