Recipes Inspired by the Box! Fri/Sat Aug 29-30, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Shepherd’s Pie

Appealing Appetizers – Delish Black Mission Figs with Prosciutto and Goat Cheese

Spotlight on the Herb – Meatball Subs

Quick and Easy – White Bean Salad with Arugula

Vegetarian – First Time Baba Ghanoush

Super Salads – Grilled Panzanella Salad with Bell Peppers and Squash

Simple Suppers 

Shepherd’s Pie

Photo credit De Ma Cuisine

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


  • ½ lb. ground beef
  • 1 T olive oil
  • 2 bell peppers, chopped
  • 1 zucchini, chopped
  • 4 small radishes, chopped
  • 1 small onion, chopped
  • to taste, salt
  • to taste, pepper
  • ½ t chili powder
  • ½ t coriander
  • pinch nutmeg
  • pinch cumin
  • 1 C peas (frozen are fine)
  • 5 cloves garlic, diced
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 T cornstarch
  • ¼ C cold water
  • 1 C stock (chicken, beef, or vegetable)
  • 4-6 C warm/hot mashed potatoes (4 large potatoes)
  • ½ to 1 C Gruyere cheese, grated
  • sprinkle coriander
  • sprinkle chili powder


  1. Pre-heat oven to 375F.
  2. Heat oven safe skillet. Add beef. When partially cooked, add bell peppers through cumin. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender.
  3. Add peas and garlic, cook 1 minute.
  4. Add balsamic vinegar and tomato paste, cook 2 minutes.
  5. Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.
  6. Taste and adjust seasonings.
  7. Smooth out and top with mashed potatoes, cheese, and sprinkle with coriander and chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.

Appealing Appetizers

Delish Black Mission Figs with Prosciutto and Goat Cheese

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)


  • 6 figs cut in half (could also try grapes)
  • ¼ c crumbled goat cheese
  • 3 slices prosciutto cut into strips
  • 2 tbsp honey


  1. Set oven rack about 6 inches from the heat source.
  2. Arrange fig halves, cut side up on baking sheet. Top each fig half with goat cheese and lay prosciutto strips atop cheese layer. Broil figs in preheated oven until prosciutto is crisp and cheese is melted, 3-5 min.
  3. Place on serving platter and drizzle with honey.

Spotlight on the Herb

Meatball Subs

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


  • 1 onion, diced
  • 2 T olive oil, divided
  • 1 egg
  • to taste salt
  • to taste pepper
  • 1 t honey
  • 1 t balsamic vinegar
  • 2 C tomato sauce
  • ½ t mustard
  • 1 T fresh (or ½ t dried) parsley, divided
  • 1 T fresh (or ½ t dried) thyme, divided
  • 1 T fresh (or 1/2 t dried) oregano, divided
  • 1 lb. ground beef
  • 2 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 t lemon juice
  • 1 T butter
  • pinch salt
  • 3 longish portions of baguette or crusty bread, sliced in half lengthwise
  • cheese, grated
  • fresh basil, for topping
  • fresh oregano, for topping


  1. Heat a large skillet. Add 1 T olive oil. When it’s hot, add the onion and cook over medium heat for about 5 minutes (or until onion is translucent and softened), stirring occasionally.
  2. Whisk together egg through oregano. Combine beef with egg mixture, mixing together with your hands (do not over mix). Roll into about 12 meatballs.
  3. In the onion skillet, add remaining 1 T olive oil, turn heat to medium-high, and add meatballs. Cook, turning often, until browned all over (about 8-10 minutes total).
  4. Whisk together tomato sauce, salt, pepper, remaining parsley, thyme, and oregano. Pour into meatball pan. Bring to a boil, then reduce to a simmer. Cook meatballs until they reach 160F (about 10-15 minutes). Stir in a squeeze of lemon.
  5. Heat another skillet and add the butter and a pinch of salt. Once the butter is hot, add the bread (cut side down) and cook over medium heat it until it’s browned.
  6. Top the bottom piece of bread with some cheese, four meatballs, a couple scoops of sauce, a bit more cheese, and the basil and oregano. Scoop a bit more sauce on the top piece of bread and close the sandwich.

Quick and Easy

White Bean Salad with Arugula
Recipe via Carol Peterson of Abundant Harvest Organics


  • 4 cups trimmed arugula (about 4 oz), may use half lettuce
  • 2 Tbsp fresh lemon juice
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 1 (15.5 oz) can Great Northern beans, rinsed and drained
  • 1 Tbsp olive oil
  • 1/3 cup diced red onion
  • 1 large garlic clove minced
  • 1/3 cup finely chopped red curly peppers or sweet red bell pepper
  • 1/3 cup finely grated parmesan cheese (omit if using shrimp)
  • Optional: 1 pound cooked medium shrimp to make a main entrée.


  1. Combine all ingredients in a large bowl; toss well.


First Time Baba Ghanoush

Recipe via AHO Kitchen Team


  • 1 medium eggplant
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup sesame tahini
  • 1/2 cup yogurt (optional)
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • black pepper to taste
  • cayenne pepper to taste


  1. Slice your eggplant in half lengthwise, and place face down on an oiled baking sheet. Bake until tender in a 350° oven, about a half hour.
  2. Let the eggplant cool until you can work with it, then scoop out the soft inside and discard the skin.
  3. In a food processor, mix the eggplant pulp with 2 minced cloves of garlic,  ¼ cup lemon juice, ¼ cup tahini, ½ cup plain yogurt (optional), ½ tsp cumin, ½ tsp salt, black and cayenne pepper to taste.
  4. Let it chill and top with a drizzle of olive oil and chopped parsley to serve with fresh bread, crackers, or as a dip for veggies.

Super Salads

Grilled Panzanella Salad with Bell Peppers and Squash

Recipe via Carol Peterson of Abundant Harvest Organics


  • 3 bell peppers cut into strips
  • 1 ½ lbs squash cut into thick slices
  • 1 red onion cut into ¼ inch rounds
  • Olive oil
  • 1 loaf of ciabatta or French bread cut in 1″ slices
  • 1 garlic clove


  • ¼ cup lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon peel
  • 1/3 cup olive oil
  • 1 lb tomatoes, cut and diced
  • ½ cup chopped parsley
  • ¼ cup chopped assorted fresh herbs (chives, dill, tarragon, etc.)
  1. Brush vegetables and bread with olive oil and put on BBQ set to medium heat.  Sprinkle with salt and pepper.  Grill until veggies are tender and bread is crisp.  Cool.
  2. Rub the bread with garlic clove and then tear into pieces.  Place all in a large bowl.
  3. For the dressing:  whisk the ingredients and season to taste with salt and pepper.  Add dressing, tomatoes and remaining ingredients, and toss.
  4. Let stand approximately 20 minutes before serving.

Author Rachel Oberg

More posts by Rachel Oberg

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