Recipes Inspired By the Box!
Friday & Saturday
October 17th-18th, 2014

At a Glance – Recipes Inspired by the Box

Vegetarian – Eggplant and Summer Squash Ratatouille

Salad of the Week – Spinach and Pear Salad

Give us a Beet – Michelle Silveira’s Chilled Beet Borscht

30 Minutes or Less – Quick Basic Soup or Stew

Quick Dip – Zesty Radish Dip

Baked Goodness – Fresh Pear Cake


Eggplant and Summer Squash Ratatouille

Recipe and Photo by Rachel of DeMaCuisine


  • 1 eggplant (about 3 C), diced (peel left on)
  • 2 sinqua (Chinese okra) or summer squash (about 2 C), peeled and diced
  • 3 bell peppers (about 2-3 C), diced
  • 2 tomatoes (about 2 C), diced
  • 1 medium onion, diced (I used red, use whatever kind you have on hand)
  • 1 t fresh thyme (or ½ t dried)
  • 3-4 T olive oil
  • 4 cloves garlic, diced)
  • ½ to 1 t salt (or to taste)
  • pepper
  • ¼ C fresh basil, chopped (for topping)


  1. Heat skillet. Add 3 T oil. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.
  2. Add eggplant, sinqua/squash, thyme, and garlic. Cook covered, for 5 minutes.
  3. Add tomato, cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.
  4. Taste and adjust seasoning if needed.
  5. Top with a drizzle of good olive oil and basil.

Salad of the Week

Spinach and Pear Salad

Recipe by Carol Peterson


  • ½ cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp whole grain mustard
  • 1 tsp sugar
  • 1 tsp salt
  • Ground pepper
  • 2 pears sliced thinly in wedges
  • 2/3 cup pecans
  • 1/3 cup dried cranberries
  • Bowl full of spinach
  • 1 cup thinly sliced red onion

Instructions: Put all dressing ingredients into a jar and shake to mix. Combine all other ingredients and drizzle with dressing to desired amount.

Give us a Beet

Michelle Silveira’s Chilled Beet Borscht

Recipe courtesy of Michelle Silveira of Silveira Family Farms


  • 6–7 medium beets
  • 7–8 cups water
  • 1/4 cup apple cider vinegar
  • Salt to taste
  • Sugar to taste (1–2 tbsp)
  • Plain yogurt for serving

Instructions: Peel the beets and boil them in the water until they are very tender. Use an immersion blender or blend in batches until liquified. Add vinegar, salt, and sugar to taste. Chill for several hours. Serve with a swirl of plain yogurt.

30 Minutes or Less

Quick Basic Soup or Stew

Recipe by Carol Peterson


  • 2 Tbsp olive oil or butter
  • 2 large onions
  • 2-4 garlic cloves, sliced
  • 4 medium potatoes, peeled and cut into 1 inch pieces
  • 4 medium carrots cut into 1 inch pieces
  • ¼ cup all purpose flour
  • 3 cups of quick cooking vegetables such as broccoli, green beans, summer squash, spinach and zucchini
  • Chopped fresh herbs (optional)
  • Salt and ground black pepper to taste

Instructions: Heat oil, or butter, in a large Dutch oven over medium heat. Add the onion and garlic and cook, stirring constantly, until lightly browned. Add the potatoes and carrots along with enough water to cover by 1 inch. Cover the pot and bring to a boil over high heat. Reduce the heat to medium and cook for 12-15 minutes until the vegetables are almost tender. Stir ½ cup water into the flour, stir into the stew and cook until the liquid has thickened. Add the quick cooking vegetables, fresh herbs, and salt and pepper to taste. Cover and cook for 5 minutes, or until the vegetables are crisp-tender.

Quick Dip

Zesty Radish Dip

Recipe by Carol Peterson


  • 1 bunch halved radishes
  • 1 cup chopped green onions (You can substitute garlic chives)
  • 1⁄2 cup fresh parsley
  • 8 ounces cream cheese or yogurt cheese
  • 4 ounces crumbled feta cheese (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions: Blend radishes, green onions, and parsley in a food processor until finely chopped. Mix with cream cheese, feta, lemon juice, salt and pepper. Continue to mix in food processor until smooth. Serve with veggies, crackers, or sliced baguette. For a thicker spread to be used for sandwiches, add more cream cheese. Make spread a few hours ahead of serving so all the flavors can mingle.

Baked Goodness

Fresh Pear Cake

Recipe by Carol Peterson


  • 4 cups peeled and chopped pears
  • 3 cups flour
  • 1 1⁄2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 4 egg whites
  • 1 cup chopped pecans
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1⁄2 teaspoon cloves
  • 2⁄3 cup canola oil

Instructions: Preheat oven to 325°. Combine the pears and sugar. Prepare a bundt pan with cooking spray. If you don’t have a bundt any other pan will do. Slightly beat the egg whites and combine with oil, chopped pecans and pear mixture. Stir dry ingredients together. Combine pear mixture and pour in prepared pan. Bake for 1 hour and 10 minutes. Remove from oven and let cool before removing from bundt pan.

Author Jessica Lessard

More posts by Jessica Lessard

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