Recipes Inspired by the Box! Fri/Sat Feb 12-13, 2016

At a Glance – Recipes Inspired by the Box

Simple Suppers – Classic Meat and Cheese Lasagna

Spotlight on the Herb – Garlic and Herb Filled Hasselback Potatoes

Super Salads – Radish and Black Bean Salad

Soup of the Week – Albondigas Soup Reinvented

Vegan – Oven Baked Rutabaga Potato and Carrot Fries 

Perfect Pastas – Penne with Rapini, Sliced Almonds and Raisins 


Simple Suppers

Classic Meat and Cheese Lasagna

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)


  • meat and veggie filling: 1 lb. ground beef
  • 4 cloves garlic, minced
  • 1 leek or onion, chopped
  • ¾ C carrot, diced
  • ¼ C radish, diced
  • ¾ C broccoli rabe/broccoli raab/broccolini, diced
  • 3 C kale/spinach/red choi, chopped
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • cheese filling: 16 oz. cottage cheese
  • ½ C Greek yogurt
  • 2½ C mozzarella cheese, grated (1 C reserved)
  • ½ C parmesan cheese
  • to taste salt
  • to taste pepper
  • tomato sauce: 4-6 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 t dried oregano, crushed
  • 1 t dried thyme, crushed
  • 1 t dried parsley, crushed
  • 1 t dried basil, crushed
  • ½ t dried rosemary, crushed
  • 1 T garlic chives, chopped
  • 1 T balsamic vinegar
  • 1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first*)


  1. Pre-heat the oven to 350F.
  2. Cook beef until partially done, then add garlic through radish, and cook for 5-10 minutes. Add broccoli rabe and kale and wilt down, about 5 minutes. Add salt, pepper, and nutmeg. Taste and adjust seasoning. Remove from heat and cover to keep warm.
  3. Mix together cheese filling ingredients. Taste and adjust seasoning.
  4. Mix together tomato sauce ingredients. Taste and adjust seasoning.
  5. Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
  6. Bake covered for 30 minutes, then uncovered for 30-40 more.
  7. Let stand 10 minutes before serving.

Spotlight on the Herb

Garlic and Herb Filled Hasselback Potatoes

Photo credit De Ma Cuisine

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


  • Garlic and Herb Filling: 8-10 cloves garlic
  • 2 t fresh rosemary or thyme
  • 2 T fresh garlic chives
  • 2 C greens (kale, spinach, arugula, chard, mizuna, red choi, bok choy etc…) or use peas
  • (optional) 1C any: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives)
  • ½ to 1 C nuts (walnuts, almonds, hazelnuts)
  • 2 C cheese (parmesan – for vegan could use bread crumbs and capers*, goat, feta, cream cheese, or ricotta), grated or crumbled
  • ¼ to ⅓ C olive oil
  • 1 t lemon zest
  • 2 t lemon juice
  • to taste salt
  • good pinch cayenne
  • potatoes (however many you need to feed the fam)
  • Greek yogurt
  • garlic chives, chopped, for topping


  1. Place garlic through cayenne in a food processor. Blend for 20-40 seconds, scrape down the sides and blend for about 10 seconds more. Taste for seasoning.
  2. Scrub your potatoes until clean. Using a sharp knife, make slices across the potato being sure to stop before reaching the bottom. About ⅛ inch thick. Shove garlic and herb filling in the spaces in the potato.
  3. Transfer to a baking sheet. Bake at 400° for about 45 minutes to an hour. Top with Greek-style yogurt and chopped garlic chives.

Super Salads

Radish and Black Bean Salad

Photo credit Kelsey Erin Photography

Recipe from Abundant Harvest Organics via Lauren of


  • 1 cup radishes from AHO, sliced
  • 1 can black beans, rinsed [preferably organic]
  • 1 avocado, diced
  • 1 ear of fresh white corn, removed from cob
  • 1 tablespoon of chopped jalapeños, optional [I didn’t because I had a guest who doesn’t do spicy, but it would be epically delicious]
  • Dressing
  • ½ cup fresh lime juice
  • 2 tablespoons brown rice syrup [you can sub honey]
  • 2 tablespoons leek/shallot/red onion, finely minced
  • 1 tablespoon garlic chives from AHO, finely minced
  • ½ teaspoon of salt


  1. Add all the chopped veggies to a large bowl, mix the ingredients for the dressing and pour over the salad.


It’s delish as-is, but it would also be splendid over a bed of chopped butter lettuce or even stuffed into corn tortillas.

Soup of the Week

Albondigas Soup Reinvented

Photo credit Jen Johnston

Recipe from Abundant Harvest Organics via Jen Johnston (adapted slightly)


  • 2 Tbsp. ghee or clarified butter
  • 2 medium leeks or 1 large onion, sliced or chopped
  • 2 green garlic shoots, sliced
  • 3 quarts beef stock or water
  • ½ C salsa of choice (make sure it’s *clean* if you are on a special diet)
  • 5 large carrots, sliced into ½” rounds
  • 4 celery stalks, cut into ½” pieces
  • 2 lbs. ground beef
  • ⅔ C raw cauliflower, finely chopped
  • 2 raw eggs
  • ¼ C raw parsley, chopped
  • 2 Tbsp. cumin
  • 2 Tbsp. dried oregano
  • 3 tsp. sea salt
  • ⅛ tsp. cayenne pepper
  • black pepper and sea salt, to taste
  • fresh garlic chives or cilantro, chopped
  • creme fraiche or sour cream
  • avocado, diced


  1. Heat ghee in a large stock pot over medium heat. If you are extremely sensitive to dairy, use olive or avocado oil.
  2. Sauté onion and/or leeks until tender.
  3. Add green garlic and sauté for 1 more minute.
  4. Pour in beef stock and/or water equaling 3 qts.
  5. Stir in salsa.
  6. Bring to a boil, skimming off any foam that rises. Reduce heat to a simmer.
  7. Add carrots and celery.
  8. Process cauliflower in a food processor until the consistency of small rice grains.
  9. Mix the meat, eggs, cauliflower, cumin, oregano, sea salt and cayenne pepper in a mixing bowl by hand or with a Kitchenaid using the white beater blade.
  10. Using a cookie scoop or your hands, form 1-inch meatballs and drop them one-by-one into the soup pot.
  11. Cover and simmer for 30 minutes.
  12. Adjust seasonings to taste.
  13. Garnish options are chopped garlic chives or cilantro, creme fraiche or sour cream, and diced avocado.


Oven Baked Rutabaga Potato and Carrot Fries 

Photo credit subscriber Melissa in Northridge

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


  • Rutabagas
  • Potatoes
  • Carrots
  • Olive oil
  • Salt
  • garlic powder
  • paprika


  1. Preheat oven to 425°
  2. Peel Rutabagas and slice all veggies into ¼ inch rounds, or cut into strips. Place in zip top bag with olive oil and shake. Spread oil-coated veggie pieces on a baking sheet and sprinkle with salt. Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika.

Perfect Pastas

Penne with Rapini, Sliced Almonds and Raisins 

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


  • 1 bunch rapini
  • ½ lb penne pasta
  • 3 Tbsp olive oil
  • 4 large cloves garlic, minced
  • 1/3 cup raisins
  • 1/3 cup almonds, sliced or slivered
  • Red pepper flakes (optional)
  • Salt
  • Freshly grated Parmesan cheese
  • garlic chives, chopped
  • lemon wedges, for serving


  1. Wash rapini well and separate stems and leaves. Bring several quarts of water to a boil. Blanch rapini 1 ½ minutes until barely tender. Remove the greens to a colander to drain.
  2. Reserve cooking water. Salt the water and add the pasta.
  3. While the pasta cooks, heat the oil in a large sauté pan over medium-low heat. Add the garlic and soften it. Stir the greens into the garlic oil and remove from heat. When the pasta is cooked al dente, add the raisins, nuts and pepper flakes to the greens. Leave some water clinging to the pasta. Place the pan over high heat and toss the pasta with the greens. Season to taste. Serve with Parmesan cheese, garlic chives, and a squeeze of lemon.

Author Rachel Oberg

More posts by Rachel Oberg

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