Recipes Inspired by the Box! Fri/Sat Aug 8-9, 2014

At a Glance – Recipes Inspired by the Box

Quick and Easy – Quick and Easy Herbed Roasted Chicken Thighs with Cherry Tomatoes (with Rachel O Instructional Video!)

Sensational Starters – Delish Black Mission Figs with Prosciutto and Goat Cheese

Spotlight on the Herb – Potato Leek Soup with Sorrel

Simple Suppers – Eggplant Rollatini

Spotlight on the Herb – Stir Fried Garlic Chives

Appealing Appetizers – Crispy Baked Onion Rings

Quick and Easy

Quick and Easy Herbed Roasted Chicken Thighs with Cherry Tomatoes

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine


  • 2 T olive oil, divided
  • 1 T unsalted butter
  • 1 sprig fresh savory
  • pinch salt
  • pinch pepper
  • 2-3 chicken thighs, bone-in
  • 1 C (heaping) cherry tomatoes (about 24-26)
  • 2 sweet peppers, sliced (bell peppers would work too, use 1-2)
  • ¼ t dried thyme
  • 1 T fresh savory, chopped
  • 1 t fresh sage, chopped
  • ¼ t dried oregano
  • ¼ t dried parsley
  • ¼ t dried rosemary
  • to taste, salt
  • to taste, pepper
  • ¼ C red wine vinegar
  • ¼ C balsamic vinegar


  1. Pre-heat oven to 425F.
  2. Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
  3. Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
  4. Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
  5. Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.

Sensational Starters

Delish Black Mission Figs with Prosciutto and Goat Cheese

Recipe via Carol Peterson of Abundant Harvest Organics


  • 6 figs cut in half
  • 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 

Potato Leek Soup with Sorrel

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (adapted slightly)

See original recipe here


  • 2 pounds of potatoes, peeled and quartered
  • 2 medium to large leeks, cleaned and chopped, using all of the whites and at least half of the greens (or 1-2 onions)
  • 3 cups chicken broth or water
  • 4 oz. sorrel, taken off the stem and chopped roughly
  • 1/2-3/4 cup heavy cream or milk, to taste
  • salt and pepper
  • 2 T olive oil
  • 1 T butter


  1. In a large, heavy bottomed pot, heat the oil and butter. Add the leeks or onions and cook until soft, stirring occasionally, about 5 minutes. Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes.
  2. Turn off the heat. Add the sorrel. If you have a hand blender (I hope you do, because it will make you happy), stick it in the pot and blend until smooth. You can also transfer to a regular blender in batches if you prefer, or haven’t followed my advice about the hand blender. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil. Add salt and pepper to taste, and serve garnished with the creme fraiche that’s sitting in your fridge.

Simple Suppers

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


  • 1 eggplant peeled and cut lengthwise into ¼ inch slices
  • 1 egg beaten
  • 1 cup Italian seasoned bread crumbs
  • 2 tbsp olive oil
  • 1 cup ricotta cheese
  • 10 slices proscuitto
  • 1 jar spaghetti sauce (or homemade tomato sauce)
  • 1 pkg angel hair pasta
  • 2 cups shredded mozzarella cheese


  1. Dip eggplant slices in egg, then coat with breadcrumbs. Heat the olive oil in a large skillet. Fry the eggplant on each side until golden brown. Remove and lay on a paper towel.
  2. Heat oven to 350°.
  3. Spread a thin layer of ricotta cheese on each slice of eggplant. Place a slice of prosciutto on top of that and roll up tightly. Place seam side down in 9×13 pan. Pour spaghetti sauce over and top with shredded cheese. Bake 15 minutes until the cheese is melted.
  4. Bring pot of water to a boil and cook angel hair pasta.
  5. Serve eggplant and sauce over pasta.

Spotlight on the Herb

Stir Fried Garlic Chives

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


  • 1/2 lb of your choice of protein
  • (could also stir fry bell/sweet peppers, onion, summer squash, celery, carrot, broccoli, cauliflower etc)
  • 1 lb garlic chives, chopped into 1 inch pieces
  • 1 tbsp soy sauce
  • 1/2 – 1 tbsp fish sauce (to taste)
  • 1/2 tsp sugar
  • 1/2 teaspoon pepper


  1. Add 2 tbsp oil to a hot wok on the stovetop. (If using meat, cook with soy sauce in the wok. If using other veggies, cook until tender crisp before adding garlic chives.) Turn heat up to high and add in garlic chives, and half of the fish sauce. Stir fry until tender crisp. Be careful not to over cook, chives should retain their bright green color.
  2. Stir in sugar, pepper, and remaining fish sauce (if desired).
  3. Serve with rice.

Appealing Appetizers

Crispy Baked Onion Rings

Recipe via Carol Peterson of Abundant Harvest Organics


  • 2 large onions cut into ½ inch slices
  • 1 qt buttermilk
  • 4 egg whites
  • ⅔ c whole wheat flour or whatever you have
  • ¾ c ground cornmeal
  • 1 c panko bread crumbs
  • ¾ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • non-stick cooking spray
  1. At least 4 hours ahead of time, place the sliced onion rings into a large dish and pour buttermilk over the top. Cover tightly and store in the fridge. This will tenderize the onion, best if done overnight.
  2. Line 1 to 2 large baking sheets with parchment paper or a silicone baking mat. In a medium bowl, beat the egg whites. Set aside.
  3. In a large shallow dish mix the flour, cornmeal, bread crumbs, and the seasonings together until combined.  Remove each ring from the buttermilk and dip in egg whites. Then immediately submerge in the bread crumb mixture, mixing around to coat well. If the crumbs do not stick submerge in egg white and then back into crumb mixture. Lay flat on baking sheet. When all are breaded then spray with cooking spray.
  4. Bake each batch for 15 to 30 minutes, remove from oven and flip each ring over and spray the other side.
  5. Bake for 15 to 30 minutes more depending on how crispy you like yours. Allow to sit for 5 to 10 minutes before digging in.

Author Rachel Oberg

More posts by Rachel Oberg

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