Recipes Inspired by the Box! Fri/Sat Aug 1-2, 2014

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Parsnip Fries with Dip

Simple Suppers – Stuffed Bell Peppers with Zucchini, Sun Dried Tomatoes, and Bulgur Wheat

Pizza Pizza Pizza – Summer Pizza 

Super Salads – Potato Salad

Quick and Easy – Roasted Broccoli and Fried Egg Sandwich (with Rachel O Instructional Video!)

Soup of the Week – African-Style Quinoa Stew

Spotlight on the Herb

Parsnip Fries with Dip

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)


  • 7-8 parsnips (potatoes or carrots would work too), cut into ⅜” x ⅜” x 3″ sticks (or French fry shape)
  • 1-2 T olive oil
  • to taste salt
  • to taste pepper
  • dip: ¾ C yogurt
  • ¼ C parmesan cheese, grated
  • 1-2 cloves garlic
  • pinch ginger
  • ½ T honey
  • 1 T balsamic vinegar
  • ¼ to ½ t dried thyme
  • ¼ to ½ t dried parsley
  • ¼ C fresh basil
  • to taste salt
  • to taste pepper


  1. Pre-heat the oven to 400F.
  2. Toss parsnips with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until parsnips are crispy outside, tender inside).
  3. Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
  4. Serve immediately.
This makes a lot of dip, so you could probably halve the recipe and be just fine… probably. 😉

Simple Suppers 

Stuffed Bell Peppers with Zucchini, Sun Dried Tomatoes, and Bulgur Wheat

Photo credit From His Kitchen to Her Plate

Recipe via Jessica Lessard of Abundant Harvest Organics (adapted slightly)


  • 2 Large Bell Peppers (Color of your choice)
  • 1/2 Med White Onion, diced
  • 1 Med Zucchini, diced thin
  • 1/2 Cup of Dried Tomatoes in Olive Oil
  • 1 Cup Bulgur Wheat prepared
  • 1/2lb Ground Turkey
  • 2 Cloves of Garlic, pressed
  • Salt to taste
  • Pepper to taste
  • Sprinkle of Colby Jack Cheese


  1. While preparing bulgur wheat (per instructions on the container) slice off the tops of the bell peppers and place the bottoms in a loaf pan and the tops in the cake pan. Brush them with a hint of olive oil. Bake in the oven at 350F for about 15 minutes till lightly brown.
  2. Preparing the stuffing: Place the leftover olive oil from the Dried Tomatoes into a large Dutch Oven on medium heat. You might need to add another splash of additional olive oil to the mix. Toss in ground turkey, onions,and garlic and cook till slightly brown. Follow with zucchini and sun dried tomatoes. Sprinkle with salt and pepper as desired. (We didn’t add any additional herb/spices since the olive oil from the dried tomatoes was already flavored). Add in cooked bulgur wheat to the Dutch oven and stir. Cook down any remaining water from the bulgur wheat. (Note- we like to cook our bulgur wheat in chicken stock to help add some additional flavor. Veggie broth would also work well.)
  3. Scoop stuffing ingredients into the bell peppers (now removed from the oven). Sprinkle peppers with cheese and put them back in the oven on broil until browned. Serve and enjoy!

Pizza Pizza Pizza

Summer Pizza 

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)


  • 2 t olive oil, divided
  • 1 pizza crust
  • 2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
  • to taste salt
  • to taste pepper
  • ¼ C tomato sauce (optional – could also just use olive oil)
  • 12-15 slices zucchini/summer squash
  • 1/4 C bell pepper, chopped
  • 8-10 tomato slices
  • 2 T raw corn (frozen is fine)
  • ¼ C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
  • 2 T green onions, chopped
  • ½ C cheese (parmesan and cheddar), grated
  • to taste salt
  • to taste pepper
  • fresh basil, for topping


  1. Pre-heat oven to 450F.
  2. Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
  3. Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
  4. Serve topped with fresh basil.

Super Salads

Potato Salad
Recipe via Carol Peterson of Abundant Harvest Organics


  • 3 eggs
  • 5 potatoes
  • ½ cup mayo
  • ½ cup ranch dressing
  • 1/8 cup pickle relish
  • 1 tbsp mustard
  • ¾ tsp salt
  • 1/8 tsp pepper
  • Pinch paprika
  • ½ c diced celery
  • ½ onion chopped


  1. Boil eggs until hard. Cool eggs then peel and chop.
  2. Boil, peel and cube potatoes. Chill before combining ingredients.
  3. Stir together ranch dressing, mayo, relish, mustard, salt, pepper, and paprika in a mixing bowl. Add eggs, potatoes, onion.
  4. Optional items that may be added: pepperoncini and olives 1/8 c each. Combine all ingredients and refrigerate 2 hours prior to serving.

Quick and Easy

Roasted Broccoli and Fried Egg Sandwich 

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


  • 3-4 C broccoli, cut into small pieces
  • 1/2 C greens
  • 2 t olive oil
  • to taste garlic sea salt (or regular sea salt)
  •  to taste pepper
  • 1/4 C chives, chopped
  • dijon mustard
  • 2 oz. (1/8 C) parmesan cheese, grated
  • lemon wedges
  • crusty bread or rolls
  • eggs (1 per serving)


  1. Pre-heat the oven to 350F. Toss broccoli with 1 t olive oil, 1/4 t salt, and pepper. Pour onto a baking sheet and bake for 15-18 minutes (or until it’s slightly crispy).
  2. Cook eggs, sprinkled with a pinch of salt, covered, over low heat. Flip, if desired, turn off heat, and let it cook using residual heat from skillet (especially if you’re using a cast iron), until yolk is to desired doneness.
  3. Slice roll almost in half (leave one side attached) and scoop out a bit of the middle of the bread (save it to make croutons!). Top with chives, mustard, broccoli, greens, a squeeze of lemon, parmesan cheese, egg, and a little more parmesan cheese.

Soup of the Week

African-Style Quinoa Stew

Recipe via Create Nourish Share

See original recipe here


  • 1 Tbs coconut oil
  • 1 onion, diced
  • 1 large leek, sliced in half moons
  • 3 large tomatoes, quartered
  • 4 cloves garlic
  • 1 jalapeno
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 1 Tbs cumin
  • 3/4 tsp oregano
  • 2 tsp sea salt
  • 5 cups water
  • 1/2 cup quinoa
  • 1 large bunch spinach, chopped (collard greens or kale could be substituted)
  • 3/4 cup organic peanut butter
  • juice of 1 1/2 limes (about 3 Tbs)
  • 1/2 cup chopped peanuts
  1. In a large soup pot, heat coconut oil over medium heat. Add onion and leak and sauté for several minutes. Be sure to thoroughly clean your leak. Dirt tends to get trapped between the layers.
  2. Meanwhile, combine tomatoes, garlic and jalapeno in food processor or blender. Pulse until only small pieces of jalapeno are evident. Or chop by hand if you prefer.
  3. Add carrots, celery, tomato mixture, spices and salt to soup pot. Simmer for several minutes, allowing the vegetables to soften.
  4. Add water and quinoa, and bring to a boil. Cover and reduce heat to a simmer. Simmer for about 15 minutes, until quinoa is cooked and vegetables are tender.
  5. Add greens and peanut butter. Finish with lime juice- the key to a bright flavor! Adjust salt to taste.
  6. Garnish with peanuts.

Author Rachel Oberg

More posts by Rachel Oberg

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