Recipes Inspired by the Box! Fri/Sat, Oct 18-19

At a Glance – Recipes Inspired by the Box

Spotlight on the Herb – Stuffed Tomatoes

Vegetarian – Vegetarian “Southern-style” Collard Greens

Soup of the Week – Chicken Caesar Soup

Foodie Focus – Roasted Turnips with Bacon

Something for the Sweet Tooth – Bruléed Pears with Vanilla Bean Ice Cream

Quick and Easy – Squash and Chickpea Moroccan Stew

Spotlight on the Herb

Stuffed Tomatoes

Photo credit De Ma Cuisine


Recipe via De Ma Cuisine

See original recipe here


4-6 tomatoes, seeded and cored
1 T fresh oregano, diced (1 leaf reserved per tomato for topping)
1 onion, diced
1 C squash, diced (I used a small zucchini, but any summer squash would work)
2-3 cloves garlic, minced
1 t garlic chives, minced
1 C quinoa, cooked (I used leftovers)
1/2 t salt (I used Lemon, Thyme, and Bay Sea Salt, but regular salt would work just as well)
1/4 t pepper
1 T olive oil
1 T tomato paste
1 T balsamic vinegar
1/4 C parmesan cheese, grated (reserve 2 T for topping)
2 pieces bacon, cooked and crumbled (for topping) (optional)


Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, garlic chives, oregano, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.

Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).

Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.

Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.


If you’re not using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.


Vegetarian “Southern-style” Collard Greens

Recipe (adapted slightly) via Food Network

See original recipe here


1 tablespoon olive oil

1 tablespoon butter

1/2 large onion, chopped

1 teaspoon red pepper flakes

1 clove garlic, finely chopped

1 pound collard greens, chopped

3 cups vegetable stock

2 tomatoes, seeded and chopped

1 teaspoon garlic chives, chopped

Salt and freshly ground black pepper


In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and garlic chives and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Soup of the Week

Chicken Caesar Soup

Recipe (adapted slightly) via Food Network

See original recipe here


For the soup:

3 tablespoons extra-virgin olive oil

1 onion, thinly sliced

2 cloves garlic, chopped

Kosher salt

4 cups low-sodium chicken broth

1 russet potato, peeled and roughly chopped

1 large piece parmesan cheese rind

2 large skinless, boneless chicken breasts (about 1 pound)

Freshly ground pepper

2 romaine lettuce hearts, chopped

1/2 cup heavy cream

For the croutons:

1/4 cup mayonnaise

1/4 cup grated parmesan cheese, plus more for sprinkling

Grated zest and juice of 1 lemon

3 anchovy fillets

Dash of hot sauce

2 cloves garlic, chopped

1 teaspoon garlic chives, chopped

Freshly ground pepper

1 baguette

3 tablespoons finely chopped fresh parsley


Make the soup: Preheat the oven to 400 degrees F. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, garlic, garlic chives, and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth, 3 cups water, the potato and the parmesan rind. Season the chicken with salt and pepper and add to the pot. Bring to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs and let cool.

Meanwhile, make the croutons: Combine the mayonnaise, grated parmesan, lemon juice, anchovies, hot sauce, garlic, a few grinds of pepper and 1 tablespoon water in a blender or food processor; puree until smooth.

Cut the baguette in half lengthwise, then slice into 1/2-inch-thick pieces. Arrange on a baking sheet and brush with the mayonnaise mixture, reserving 2 tablespoons for topping. Sprinkle with the parsley, lemon zest and more parmesan; bake until golden, about 10 minutes.

Add the lettuce and heavy cream to the pot and cook until the lettuce is tender, 8 to 10 minutes. Discard the parmesan rind. Transfer the soup to a blender and puree until smooth. Return to the pot and season with salt and pepper. Shred the chicken and add it to the soup; heat through over medium heat. Divide among bowls, drizzle with the reserved mayonnaise mixture and top with the croutons and more pepper.

Foodie Focus

Roasted Turnips with Bacon


Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


1 T unsalted butter, melted

1 T honey

1/2 t salt
1/2 t pepper
3-4 small turnips, chopped in 8-10 pieces
2 slices bacon, cooked and crumbled


Pre-heat oven to 350F.

Cook bacon. Remove with slotted spoon and set on a paper towel lined plate to drain. Crumble when cool.
Whisk butter, salt, and pepper together. Toss with turnips.
Place turnips on baking sheet and roast for 15-20 minutes.
Remove from oven and toss with honey. Bake an additional 15-20 minutes, or until turnips are crispy outside, tender inside. (Keep an eye on them so honey doesn’t burn.)
Toss with bacon and serve.
Something for the Sweet Tooth

Bruléed Pears with Vanilla Bean Ice Cream

Recipe via De Ma Cuisine

See original recipe here


1 pear, halved and cored


vanilla bean ice cream


Place pear halves cut side down on a baking sheet in an oven that has just been turned off. Leave for about 30 minutes or so (they should be warm and softened).
Sprinkle with sugar and torch (like you would a Crême Brulée).
Top with ice cream.

Quick and Easy

Squash and Chickpea Moroccan Stew

Recipe (adapted slightly) via Food Network

See original recipe here


1 tablespoon unsalted butter

1 tablespoon olive oil

1 medium yellow onion, small dice

4 medium cloves garlic, thinly sliced

1 teaspoon garlic chives, chopped

2 teaspoons ground cumin

1 (3-inch) cinnamon stick

Salt and freshly ground black pepper

1 pound butternut squash, large dice

3/4 pound red potatoes, large dice

2 cups low-sodium chicken or vegetable broth

2 cups cooked chickpeas, drained

1 (14-ounce) can diced tomatoes, with juices

Pinch saffron threads, optional

1/2 preserved lemon, finely chopped

1 cup brined green olives (recommend: Cerignola)

Steamed couscous, for serving

Fresh cilantro leaves, roughly chopped, for garnish

Toasted slivered almonds, for garnish

Plain yogurt, for garnish


Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, garlic chives, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

Author Rachel Oberg

More posts by Rachel Oberg

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