Recipes Inspired by the Box! Fri/Sat, Dec 13-14

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Simple Orange Salad

Spotlight on the Herb – Spinach Salad with Creamy Dill Dressing

Soup of the Week – Bean and Green Soup

Super Salads – Winter Vegetable Salad

Quick and Easy – Ginger-Citrus Stir Fry

Savory Sides – Turnip Gratin

Something for the Sweet Tooth

Simple Orange Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


3 navel oranges (or 4-6 mandarin oranges)

1 t lemon juice

zest from 1 lemon

pinch cinnamon

1 t honey


Whisk together lemon juice, zest, honey, and cinnamon.
Toss dressing with oranges.

Spotlight on the Herb

Spinach Salad with Creamy Dill Dressing

Dressing recipe via Carol Peterson of Abundant Harvest Organics, Salad via Rachel Oberg of De Ma Cuisine


Dressing: 1 ¼ c mayonnaise

½ c sour cream
1/3 c chopped fresh dill
¼ c grated Parmesan cheese
3 tbsp lemon juice
4 tsp minced shallots
3 cloves garlic minced
2 tsp Worcestershire sauce
Salad: spinach
carrots, grated
garlic chives, chopped
broccoli, chopped


Whisk mayonnaise and sour cream in medium bowl until smooth. Stir in remaining ingredients. Season with salt and pepper. Cover, chill 1 hour to blend flavors.

Combine salad ingredients. Drizzle with dressing.

Soup of the Week

Bean and Green Soup

Recipe via De Ma Cuisine

See original recipe here


1 C winter squash, peeled and chopped

6 small or 2 large carrots, chopped
1 T olive oil
1-2 t smoked sea salt
1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
pepper, to taste
1-2 T paprika
1-2 T chili powder
1-2 T honey
4-6 C stock
6-8 C water (I used 8)
2 C 8 bean soup mix
2 C spinach, roughly chopped
1 C rainbow chard, stems removed, roughly chopped
2 T balsamic vinegar


Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
Taste and adjust seasonings as necessary.
An hour before serving, add chard and spinach.
Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.

Super Salads
Winter Vegetable Salad

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


1-2 T olive oil

1 butternut squash, peeled and cubed

1 sweet potato, cubed

2 slices bacon, cooked and crumbled

1 apple, cut in medium chunks

1 onion, cut in medium chunks

1 t chili powder

⅛ to ¼ t cayenne



½ t smoked paprika

½ t sweet paprika

Reduced balsamic vinegar (top with)

Greek yogurt (for serving)

Caramelized onion cheddar cheese (opt.)

1 C spinach or chard

pinch nutmeg


Toss squash and sweet potato with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
While veggies cook, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy (watch carefully so it doesn’t burn).
Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.


Quick and Easy

Ginger-Citrus Stir Fry

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


1 bunch broccoli, chopped

1 bunch red choi, chopped
2 chard leaves, roughly chopped
1 handful spinach, roughly chopped
1 leek or onion, chopped
1 carrot, sliced into ovals
2 oranges, juiced
1 small lemon, juiced
1/4 t ground ginger (fresh would be great too!)
1/8 t red pepper flakes
1 T honey
1 1/4 T cornstarch
1/2 C water (or use more orange juice)
1/8 C (or more) soy sauce
salt (opt.)

3 T canola oil


Cook whatever you want to go with the meal – meat, rice/quinoa etc…
Chop veggies.
Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, onion, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
Add red choi, spinach, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
Serve with rice (or whatever sides you’ve chosen) and enjoy!
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

Savory Sides

Turnip Gratin

Recipe via Abundant Harvest Organics (adapted slightly)


4 turnips, peeled and sliced thinly

3 cloves garlic, minced
2 cups Gruyere cheese, grated (or cheese of your choice)
5 tablespoons butter
chicken broth
heavy cream
salt and pepper, to taste

dill, to taste


Preheat oven to 375ºF.

Melt half the butter in a cast iron skillet. Cover with a layer of turnip slices. Add the garlic, a splash of broth, and a splash of heavy cream. Add about 1/4 of the cheese. Repeat layering starting with the turnips, adding the rest of the butter as you go. Season with dill, salt, and pepper. Bake for about 20 minutes.

Author Rachel Oberg

More posts by Rachel Oberg

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