Recipes Inspired by the Box! Fri/Sat Aug 22-23, 2014

At a Glance – Recipes Inspired by the Box

Quick and Easy – Mediterranean Quinoa Salad

Something for the Sweet Tooth – Asian Pear Cake

Creative Casseroles – Turnip and Potato Gratin

Spotlight on the Herb – Shaved Squash and Tomato Pasta

Simple Suppers – Chicken and Rice Casserole

Condiments Galore – Chili Pepper, Grape, and Onion Salsa

Quick and Easy

Mediterranean Quinoa Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


  • 1-2 C cooked quinoa
  • 1-15 oz. can garbonzo beans
  • ½ C summer squash, chopped
  • ½ C carrot, grated
  • 2 T tarragon, chopped (or, if not using tarragon, use 2 T basil, 1 T oregano, small pinch saffron)
  • 1 stalk green onion, chopped
  • 1 cob corn, cut off the cob
  • 1/2 C cherry tomatoes, quartered
  • ¼ C feta (optional)
  • dressing: juice from ½ lemon
  • ⅛ to ¼ t smoked paprika
  • good pinch pepper
  • to taste salt
  • 3 T apple cider vinegar
  • 1 t honey
  • 1 clove garlic, minced
  • pinch ground ginger
  • ¼ C olive oil
  • olives (optional), for topping
  • lemon slices, for serving


  1. Combine the quinoa with the beans, veggies, herbs, and feta.
  2. Whisk together lemon juice through ginger. Slowly add the olive oil, whisking it in, creating an emulsion.
  3. Mix dressing with salad.
  4. Serve topped with olives and a squeeze of lemon.


Serve leftovers topped with a fried egg.

Something for the Sweet Tooth

Asian Pear Cake

Recipe via Carol Peterson of Abundant Harvest Organics


Fruit Mixture:

  • 3 cups diced Asian pears
  • 1 cup chopped pecans
  • 1 tsp cinnamon
  • 1/3 cup sugar


  • 1 ½ cup flour
  • ¾ cup whole wheat flour
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¾ cup oil
  • 2 tsp vanilla
  • 3 eggs


  1. Preheat Oven to 350º.
  2. Flour and grease a bundt pan.
  3. Combine fruit mixture.
  4. In another mixing bowl combine dry ingredients.  With mixer on low stir in oil, vanilla and eggs until well blended.  Combine fruit mixture with cake batter stirring to combine. Put into bundt pan and bake for 50-60 minutes.
  5. Turn out on plate when cool.
  6. May sprinkle with powdered sugar.

Creative Casseroles

Turnip and Potato Gratin

Photo credit De Ma Cuisine

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


  • 4 medium potatoes, halved
  • 4-5 large, carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1½ C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 t dijon mustard
  • to taste salt
  • to taste pepper
  • 1 T tarragon, chopped
  • ¾ C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving


  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in dijon, salt, pepper, and tarragon. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

Spotlight on the Herb

Shaved Squash and Tomato Pasta
Recipe via Carol Peterson of Abundant Harvest Organics


  • 12 oz rigatoni or other short pasta
  • 1 clove garlic
  • ¼ c olive oil
  • 1 yellow or green squash
  • ¼ c grated parmesan cheese plus a bit more for topping
  • 1-2 lbs heirloom tomatoes, chopped
  • 1 bunch tarragon leaves, chopped
  • 4 oz fresh mozzarella, roughly chopped
  • salt and ground pepper


  1. Bring a large pot of salted water to a boil. Add pasta and garlic, and cook until done. Reserve 1 cup of the cooking water.
  2. Thinly slice the squash on the wide side of a box grater or mandoline. Combine squash, tomatoes, olive oil, and tarragon in a large bowl and add 1 tsp salt and pepper to taste.
  3. Mash the cooked garlic with the flat side of a knife and add to the bowl along with the pasta and cheeses. Toss until combined adding the reserved pasta water as needed to moisten. Season with salt and pepper.
  4. May drizzle with extra olive oil and parmesan cheese.

Simple Suppers

Chicken and Rice Casserole

Photo credit De Ma Cuisine

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


  • 1 t unsalted butter
  • 1 t olive oil
  • 1 C brown rice
  • 1 C white wine/vegetable or chicken stock
  • 1 C cold water
  • 2 C cauliflower, chopped
  • 1 carrot, cut into long slices
  • water (for steaming)
  • 1 C chicken, cooked and chopped – I used leftovers
  • 1 C almond milk
  • to taste, salt
  • to taste, pepper
  • ¼ C cheddar cheese, shredded
  • ¼ C parmesan cheese, shredded


  1. Cook rice in water and wine according to package directions (about 35-45 minutes), adding more liquid if needed.
  2. Add water to a pot with a steamer basket, place carrots and cauliflower to the steamer. Steam until veggies are tender, about 15 minutes or so (you could add carrots first and cauliflower halfway through, since it will take a bit less time to cook). (Save steamer water and freeze, to use at a later time as vegetable stock.)
  3. When rice is done, add chicken, milk, veggies, salt, and pepper. Cook until the chicken is heated through and the milk has been absorbed.
  4. Stir in cheese. Taste and adjust seasoning if needed.

Condiments Galore

Chili Pepper, Grape, and Onion Salsa

Recipe via Carol Peterson of Abundant Harvest Organics


  • 3 chili peppers  your choice.
  • 2 onions (yellow or white)
  • 1½ cups red grapes
  1. Roast your chilies, allow them to steam, and peel the thin layer of skin off. Remove the stem and seeds and chop finely, add to a mixing bowl.
  2. Peel the onions and slice into thick rounds. Grill them, and chop finely. When done, add to the bowl.
  3. Wash and dry grapes, remove stems and quarter each grape. Add to bowl to combine all ingredients.

Author Rachel Oberg

More posts by Rachel Oberg

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