Recipes Inspired by the Box! Fri/Sat, Nov 1-2

At a Glance – Recipes Inspired by the Box

Soup of the Week – Spaghetti Soup

Vegetarian and Gluten-Free – Roasted Black Bean-Stuffed Poblanos

Spotlight on the Herb – Masaman Curry

Something for the Sweet Tooth – Cantaloupe Sorbet

Foodie Focus – Grilled Chicken Bánh Mì

Quick and Easy – Hearty Butter Lettuce, Fruit, and Tuna Salad

Soup of the Week

Spaghetti Soup


Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Tips on preparing Spaghetti Squash.


1 T olive oil
1 onion, chopped
3 sweet peppers (or 1 bell pepper), chopped
6 cloves garlic, diced
1 tomato, chopped
1 t honey
salt, to taste (about 1 to 1½ t)
pepper, to taste
1-8 oz. can tomato sauce
6-8 C stock (chicken or vegetable will work)
2 spaghetti squash, cooked (about 4 C)
2 T balsamic vinegar
1 T butter
parmesan cheese, grated, for topping


Cook squash: Halve, remove seeds, brush with olive oil, and bake cut side down at 350F for 45-60 minutes (or until flesh pierces easily with a fork). Scrape flesh from skin and set aside.

Heat a soup pot, add oil. When oil is hot, add peppers, onion, salt, and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add garlic and honey and cook for about 1 minute.

Add tomato, tomato sauce, balsamic vinegar, and stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 20-30 minutes.

Remove from heat and add butter. Taste and adjust seasoning if needed.

Serve topped with parmesan cheese.

Vegetarian and Gluten-Free

Roasted Black Bean-Stuffed Poblanos

Recipe (adapted slightly) via My Recipes

See original recipe here


1 jar (12 oz.) roasted red peppers, drained

2 chopped tomatoes

1 1/2 teaspoons kosher salt, divided

6 medium poblano chiles

2 tablespoons olive oil

1 onion, chopped

1 large garlic clove, minced

1/2 to 1 jalapeño chile, chopped

1 teaspoon coriander seeds, crushed with a pan

2 C black beans

8 ounces cream cheese, at room temperature

1 cup shredded jack cheese

1/2 cup crumbled queso fresco (Mexican-style fresh cheese)

1 cup cilantro sprigs


Preheat oven to 350°. Whirl red peppers, tomatoes, and 1/2 tsp. salt together in a food processor until puréed. Pour into a wide 4-qt. shallow baking dish or 6 shallow 1-cup baking dishes. Set aside.

Set poblanos over flames on a gas range (or set on a baking sheet and broil). Cook, turning often, until starting to turn black in spots, 8 minutes total. Let cool.

Slit poblanos and remove seeds.

Heat oil in a large frying pan over medium-high heat. Add onion, garlic, jalapeño, and coriander. Cook until softened, 4 minutes. Add black beans and remaining 1 tsp. salt. Cook until beans are hot, about 2-3 minutes. Transfer to a bowl.

Stir cream and jack cheeses into black bean mixture. Spoon into poblanos, dividing evenly. Set chiles in dish with sauce. Bake until filling is oozing and hot, 40 minutes. Top with queso fresco and cilantro.

Spotlight on the Herb

Masaman Curry

Recipe (adapted slightly) via My Recipes

See original recipe here


1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 large dried New Mexico chiles, halved lengthwise, seeded, and torn into large pieces

2 cardamom pods

2 tablespoons chopped peeled fresh lemongrass

1 tablespoon chopped peeled fresh ginger

3 garlic cloves, halved

1 (14-ounce) can less-sodium beef broth, divided

2 teaspoons peanut oil

3 cups thinly vertically sliced onion

1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes

1 cup water

1 tablespoon tamarind paste

3/4 teaspoon salt

1 pound small white potatoes, halved

1/3 cup light coconut milk


Heat a large nonstick skillet over medium heat. Add first 6 ingredients; cook 2 minutes or until fragrant, stirring frequently. Remove from heat; cool 5 minutes. Place spice mixture in a food processor; add lemongrass, ginger, garlic, and 1/4 cup broth. Process 1 minute, scraping sides occasionally; set aside.

Heat oil in a Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Stir in spice mixture; cook 1 minute, stirring constantly. Add beef, and cook 3 minutes, stirring frequently. Stir in remaining broth and water, scraping pan to loosen browned bits. Stir in tamarind paste, salt, and potatoes; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until beef is very tender. Remove from heat; stir in coconut milk.

Something for the Sweet Tooth

Cantaloupe Sorbet

Recipe via My Recipes

See original recipe here


8 to 10 cups ripe melon chunks (1 in.) from cantaloupe, honeydew, or watermelon

1/2 cup loosely packed fresh mint or basil, and/or a few thyme leaves (optional)

3 tablespoons honey


Whirl melon in a blender or food processor until smooth. Pour into a bowl, cover, and chill until cold.

In a small saucepan, bring herbs, if using, and 1/2 cup water to a boil. Remove from heat and stir in honey. Pour into a bowl and chill until cool. Strain into melon purée.
Freeze in an ice cream maker according to manufacturer’s directions. Serve immediately.

Foodie Focus

Grilled Chicken Bánh Mì

Recipe (adapted slightly) via My Recipes

See original recipe here


2 boned, skinned chicken breast halves (1 1/2 lbs. total)

4 tablespoons hoisin sauce, divided
1/2 teaspoon Chinese five-spice powder
1 tablespoon reduced-sodium soy sauce
2 tablespoons vegetable oil, divided
2 tablespoons lime juice
1 tablespoon Thai or Vietnamese fish sauce
4 sandwich rolls or 1 sweet baguette, cut into 4 equal lengths and split lengthwise
1/4 cup mayonnaise
1/2 cucumber, cut into 2-in. matchsticks
1 medium carrot, cut into thin matchsticks
4 ounces jicama, cut into matchsticks
1 red Fresno or red jalapeño chile, halved lengthwise and sliced

Cilantro, Thai basil, and mint leaves


Heat a grill to medium (350° to 450°). With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tbsp. hoisin, the five-spice, soy sauce, and 1 tbsp. oil, tossing to coat.
Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.
Mix remaining 2 tbsp. hoisin and 1 tbsp. oil, the lime juice, and fish sauce in a small bowl; set aside.
Spread the bottom of the cut side of each roll with 1 tbsp. mayo. Fill sandwiches with chicken. Top each with cucumber, carrot, jicama, chile slices, and herbs. Drizzle each sandwich with some of the reserved lime dressing (you may have some left over).
Quick and Easy
Hearty Butter Lettuce, Fruit, and Tuna Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here (recipe will be live November 13th)


Tuna: 1 can tuna

1 t lemon balsamic vinegar (or 1 T lemon juice)

1 T olive oil

pinch salt

pinch pepper

Dressing: ⅓ C balsamic vinegar

1 t lemon balsamic vinegar (or 1 T lemon juice)

½ T maple syrup

½ t dijon mustard

to taste, salt

to taste, pepper

⅓ C olive oil

Salad: 4 C butter lettuce, washed and torn

2 slices cheese, chopped

1 apple, chopped

1 pear, chopped

10 peony grapes, halved

18 thin slices cucumber, peeled

12 roasted and salted almonds, chopped


Combine tuna ingredients.
Whisk together dressing, adding oil last – streaming it in slowly as you whisk, creating an emulsion.
Make two salads. Place 2 C lettuce in a bowl and top with fruit, cucumber, cheese, nuts, and 2 T tuna. Drizzle with dressing. Repeat on second salad.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply