Recipes Inspired by the Box! Fri/Sat, Dec 20-21

At a Glance – Recipes Inspired by the Box

Vegetarian – Caramelized Broccoli and Cauliflower Flatbreads

Gluten-Free – Lentil and Rice Stew for Jo

Simple Suppers – Spaghetti and Meatballs

Quick and Easy – Not Your Average Tuna Casserole

Spotlight on the Herb – Oregano Pesto

Something for the Sweet Tooth – Applesauce


Caramelized Broccoli and Cauliflower Flatbreads

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine 

See original recipe here


1 t butter

2 C cauliflower, cut into bite sized pieces

2-3 C broccoli, cut into bite sized pieces

1 stalk green garlic, chopped

1 large shallot, chopped

pinch salt

1 t sugar

2 Lavash flatbreads (pitas, tortillas, or a small pizza crust would work too)

1/2 C cheddar cheese

1/4 C parmesan cheese

lemon wedges, for topping

sauce: 1/4 to 1/2 t salt

pepper (to taste)

1/2 t dijon mustard

2 t lemon juice

1 t red wine vinegar

1/4 t parsley, dried

1/4 t thyme, dried

pinch cayenne

1-2 T olive oil


Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-20 more minutes, or until veggies are caramelized.
Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
Serve with a lemon wedge to squeeze over before enjoying.



Lentil and Rice Stew for Jo

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


1 T garlic infused olive oil (or regular olive oil)

1 carrot, diced
1 shallot, diced
2 T tomato paste
1 t dried parsley
1/2 t dijon mustard
1 1/2 t salt
1/2 to 1 t red pepper flakes
pinch cumin
pinch smoked paprika
1/4 C balsamic vinegar
1 t honey
1 C lentils, sorted and rinsed
1/2 C uncooked brown rice
6 1/2 to 7 C vegetable stock (warmed – opt.)
2-4 C water
1 C spinach, roughly chopped
1 C kale, roughly chopped
1 t unsalted butter

1 lemon wedge/serving


Heat soup pot. Add oil. When oil is hot, add carrot and a pinch of salt. Cook for 5 minutes over medium heat, stirring occasionally. Add shallot and another pinch of salt. Cook 2 minutes more.
Add tomato paste, parsley, dijon, pepper, remaining salt, red pepper flakes, cumin, paprika, balsamic vinegar, and honey. Stir and cook 2 minutes.
Add lentils and rice to pan. Cook 2 minutes, stirring often.
Add stock. Cover and bring to a boil. Uncover, reduce heat to medium and cook for 55-65 minutes, adding more stock if needed, until veggies are tender and lentils and rice are cooked.
In last 5 minutes of cooking time turn heat to low and add spinach and kale.
Remove from heat and stir in butter.
Serve with a squeeze of lemon.


Simple Suppers

Spaghetti and Meatballs

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


spaghetti noodles

sauce: 1 T olive oil
1 onion or shallot, chopped
2 carrots, grated
1 C Korean daikon radish, grated
4 cloves garlic, minced
1 T balsamic vinegar
1 C kale, roughly chopped
2 C napa cabbage, chopped
1/2 to 1 t salt
1/4 t pepper
1/2 t dried thyme
1/2 T fresh oregano, chopped
3/4 t dried basil
1/2 t dried rosemary
1/2 t dried parsley
dash cayenne
2 C tomato sauce
2 C pasta water
meatballs: 1 lb. ground beef
drizzle olive oil
1/2 t garlic smoked sea salt (or sea salt)
1 t lemon juice
1 t dijon mustard
2-3 cloves garlic, minced
1 T olive oil
parmesan, grated, for topping
fresh basil, for topping


Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
Heat skillet. Add 1 T olive oil. When it’s hot, add onion/shallot, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don’t over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
Top pasta with sauce, meatballs, parmesan, and basil.
*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.

Quick and Easy 
Not Your Average Tuna Casserole

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


2 C cooked rotini rice pasta

1 shallot, chopped

1 watermelon radish, grated

2 carrots, grated

2 cloves garlic, diced

1 C mushrooms, chopped

2/3 C peas (frozen)

1 t dijon mustard

1 t lemon juice

1 T balsamic vinegar

1 T cornstarch

1/2 C water, divided

1 C pasta water

pinch cayenne

1/2 t dried basil

1/2 t dried parsley

1 t garlic sea salt (or regular sea salt)


1 can tuna

1/3 C parmesan cheese, grated (plus a little more for topping)


Cook pasta. While it cooks, heat pan, add shallot, carrots, radish, and mushrooms, and 1/4 C water. Cook over low heat for 10 minutes, stirring occasionally. Add garlic, peas, tuna, and seasonings; cook 1 minute.
Whisk cornstarch with 1/4 C water, lemon juice, balsamic vinegar, and dijon. Pour over veggies, bring to a boil and cook for a minute or two.
Stir in cheese.
Add pasta water and stir.
Taste and adjust seasonings.
Let sit for a few minutes before serving so pasta can soak up the sauce.
Serve topped with a little bit of parmesan cheese.

Spotlight on the Herb

Oregano Pesto

Recipe via Carol Peterson of Abundant Harvest Organics


1 cup fresh oregano

½ cup almonds
½ cup Parmesan cheese
⅓ cup olive oil
1 clove garlic
Salt and pepper


Combine all ingredients except for olive oil and pulse in food processor until well chopped. Slowly drizzle in olive oil while pulsating until pesto consistency is achieved.

Serving Suggestions:

Toss to cover small baked potatoes or potato chunks.

Use as a sauce/spread on a chicken pizza.
Substitute oregano pesto in any recipe calling for basil pesto.

Something for the Sweet Tooth


Recipe via Carol Peterson of Abundant Harvest Organics


4 medium apples (any variety will do, or try mixing varieties)

1 cup water
¼ cup sugar (white or brown)
Cinnamon and nutmeg to taste


Core and peel apples, cut into chunks or slices.
Bring water and apples to boil and simmer until tender.
Add sugar and desired amount of spices. Mash to desired consistency.
Place in container to cool and then refrigerate.

Author Rachel Oberg

More posts by Rachel Oberg

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