Recipes Inspired by the Box! Fri/Sat, Feb 7-8, 2014

At a Glance – Recipes Inspired by the Box

Foodie Focus – Not Your Average Spinach-Artichoke Dip

Something for the Sweet Tooth – Very Tangy Lemon Bars

Savory Sides – Turnip Mashed Potatoes

Vegetarian – Ricotta Leek Tart with Fresh Herbs

Soup of the Week – Minestrone Soup

Condiments Galore – Fresh-Pickled Vegetables

Foodie Focus 

Not Your Average Spinach-Artichoke Dip

Photo credit De Ma Cuisine

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

See original recipe here


  • 2 T olive oil
  • 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
  • 1/2 leek, diced
  • 3 cloves garlic, diced
  • 1 C walnuts, chopped
  • pinch or two coconut palm sugar (or any sugar)
  • 1/2 C balsamic vinegar
  • 3/4 to 1 t dijon mustard
  • 1/2 t to 1 t salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C kale (or other greens, like: beet, chard, mustard, collard…), torn
  • 3-4 C spinach, torn
  • 1-2 C cheese, grated (mixture of parmesan and gruyère)
  • crackers, bread, or bagel chips for serving


  1. Heat skillet. Add oil. When oil is hot, add artichokes, leeks, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
  2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
  3. Add vinegar and reduce down for 3-4 minutes (or less!).
  4. Stir in dijon.
  5. Add kale and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
  6. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
  7. Stir in cheese.
  8. Serve topped with a little more cheese.

Something for the Sweet Tooth

Very Tangy Lemon Bars

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (Original recipe from Pure Dessert by Alice Medrich)

See original recipe here


Makes 16 large or 24 small bars

For crust:

  • 8 tbsp. (1 stick) unsalted butter, melted
  • 1/4 c. sugar
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 c. flour

For topping:

  • 1 c. plus 2 tbsp. sugar
  • 3 tbsp. flour
  • 3 eggs
  • 1 1/2 tsp. finely grated lemon zest
  • 1/2 c. strained freshly squeezed lemon juice
  • Powdered sugar for dusting, optional


  1. Position a rack in lower third of oven and preheat oven to 350 degrees. Line bottom and sides of 8- by 8-inch baking pan with aluminum foil.
  2. To make crust: In a medium bowl, combine melted butter with sugar, vanilla and salt. Add flour and mix until just incorporated. Press dough evenly over bottom of pan. Bake 25 to 30 minutes, or until crust is fully baked, well-browned at the edges and golden brown in the center.
  3. To make topping: While crust is baking, stir together sugar and flour in a large bowl until well-mixed. Whisk in eggs. Stir in lemon zest and juice. When crust is ready, reduce heat to 300 degrees, slide rack with pan out and pour filling onto hot crust. Bake 20 to 25 minutes longer, or until topping no longer jiggles when pan is tapped.
  4. Remove from oven to a wire rack to cool completely. Then refrigerate for at least one hour. Lift up foil liner and transfer bars to a cutting board.
  5. Using a long, sharp knife, cut bars into 16 or 24 daintier bars and sift powdered sugar over bars, if desired. Stored in an airtight container, bars can be refrigerated for up to 3 days.

Savory Sides 

Turnip Mashed Potatoes

Recipe via Carol Peterson of Abundant Harvest Organics


  • 6 large potatoes, skin on
  • 2 large turnips, peeled
  • ½ cup cream, heated
  • 1 stick butter, melted
  • ½ cup sour cream
  • Salt and pepper


  1. Slice potatoes and turnips ¼ inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain.
  2. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until smooth.  Add hot cream, butter, and sour cream.  Season with salt and pepper, to taste.  Whip again until blended.


Ricotta Leek Tart with Fresh Herbs

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry

See original recipe here 


  • 2 medium leeks, sliced thin, using all of the white and about half of the green
  • 1 tablespoon butter
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 8 oz. fresh ricotta (you can make your own, if you like)
  • 1 large egg
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • salt and freshly ground pepper


  1. Preheat the oven to 400 degrees. In a small skillet, melt the butter. Add the leeks and cook for a few minutes until tender, seasoning with salt and pepper. Stir in the thyme and remove from heat. Allow to cool to room temperature.
  2. In a large bowl, combine the leeks, fresh herbs, ricotta, egg, cream and milk. Add any additional salt and pepper if you wish.
  3. Spread into the prebaked tart pan until slightly browned on top and just set, about 20-30 minutes, depending on the shape of your tart pan.
  4. Serve at room temperature.

Soup of the Week

Minestrone Soup

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

See original recipe here


  • 1 leek or lg. onion (or 2-3 spring onions), chopped
  • 3 cloves garlic, chopped
  • 1/2 to 1 C green beans, chopped
  • 1/2 to 1 C daikon radishes, chopped
  • 1/2 to 1 C squash, chopped
  • 2 C kale/spinach/chard, chopped
  • 1 C mustard greens, chopped
  • 1/2 C crushed or diced tomatoes
  • 3-4 C chicken or vegetable stock
  • 5-6 C water
  • 4 T olive oil
  • 1/2 t cumin
  • 1/4 t all spice
  • pepper
  • 1 1/2 T dried basil
  • 2 sprigs thyme, leaves removed, stems discarded
  • 1 T fresh oregano, chopped (opt.)
  • 1 T fresh parsley, chopped
  • 1 sprig fresh rosemary, removed from stem (opt.)
  • 1 t fresh sage, chopped (opt.)
  • 1 1/2 C garbonzo or canelini beans
  • 1/4 C balsamic vinegar
  • 1 t honey
  • 1/4 C red wine (or red wine vinegar)
  • 1-2 C rotini rice pasta, uncooked


  1. Add oil to hot soup pot, add leek/onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except greens) and cook until softened, about 10 minutes over medium heat.
  2. Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
  3. Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
  4. Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
  5. Serve topped with parmesan cheese, alongside your favorite crostini or crusty bread.

Condiments Galore

Fresh-Pickled Vegetables

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (Original recipe from from Alice Waters, The Art of Simple Food)

See original recipe here


This recipe will make 3 1/2 cups pickling brine. Anything can be pickled (within reason), but favorites are definitely carrots, turnips, green beans and little onions.

  • 1 1/2 cups white wine vinegar
  • 1 3/4 cups water
  • 2 1/2 tablespoons sugar
  • 1/2 bay leaf
  • 4 thyme sprigs
  • Half a dried cayenne pepper or a pinch of red pepper flakes
  • 1/2 teaspoon coriander seeds
  • 2 whole cloves
  • 1 garlic clove, peeled and cut in half
  • a big pinch of salt


  1. Combine all of the ingredients in a medium pot and pring to a boil. Cook each type of vegetable separately in the boiling brine, scooping them out when they are cooked but still crisp. Set them aside to cool.
  2. Once all the vegetables have cooked and cooled, and the brine has cooled to room temperature, combine the vegetables in a large jar, cover with the brine, and refrigerate. They are ready to eat right away.

Author Rachel Oberg

More posts by Rachel Oberg

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