Recipes Inspired by the Box! Fri/Sat, Sept 13-14


The Big Salad

Recipe adapted from Oh She Glows

See original recipe here



1 large sweet potato, sliced into 1/4″ to 1/2″ rounds

1/2 cup toasted sliced almonds

1 head lettuce, chopped, washed, and spun dry

1 bell or sweet pepper, chopped

1 large carrot, julienned

1/2 cucumber, diced

handful cherry tomatoes, halved

1/2 C broccoli, chopped into bite sized pieces

2 green onions, thinly sliced

handful or two of cilantro leaves, chopped (or try parsley)


1 garlic clove

1/4 cup raw almond butter (or roasted peanut butter)

2 tablespoons fresh lime juice

2 tablespoons low-sodium tamari

2 tablespoons water

1-2 teaspoons maple syrup (or other sweetener), to taste

1-2 teaspoons toasted sesame oil, to taste (optional)

1 teaspoon freshly grated ginger (optional)


Preheat oven to 400F and line a baking sheet with parchment paper. Lightly coat the sweet potato slices with coconut or grapeseed oil. Season with salt and pepper. Bake for 25-30 minutes, flipping once half way through baking, until lightly charred and fork tender.
Prepare salad dressing. Mince garlic clove in a mini food processor and then add the rest of the ingredients. Process until smooth. Note that the dressing will seem thin at first, but it will thicken up as it sits.
Add chopped romaine into a large bowl. Layer on the vegetables (and almonds) in rows, if desired. Or simply mix everything together. Drizzle on dressing and enjoy!For other dressing options, see: Lemon-Tahini DressingCashew Lemon Tahini dressing, or Balsamic Vinaigrette.

Foodie Focus 

Fried Eggplant Ratatouille

Recipe via Rachel Oberg – De Ma Cuisine

See original recipe here


1 eggplant, peeled and thinly sliced ½” thick

salt (for eggplant)

1 to 2 eggs, whisked

½ to 1 C AP flour

pinch salt

pinch pepper

pinch cayenne

olive oil, for frying

1 bell pepper, diced

1 tomato, diced

¼ C red onion, diced

1 summer squash, diced

1 clove garlic, minced

¼ t thyme

salt, to taste

pepper, to taste

pinch cayenne

½ t honey

1-2 T lemon juice

2 T olive oil

1 T balsamic vinegar

½ t dijon mustard

pinch red pepper flakes

4 thin slices of bread

1 ball mozzarella, in large chunks

fresh basil, chopped, for topping


Pre-heat oven to 200F. Place a baking sheet with a cooling rack in the middle in the oven.

Sprinkle eggplant generously with salt. Let sit for 15-30 minutes to draw out some of the moisture (reducing bitterness). Rinse and pat dry.

Whisk together garlic, thyme, salt, pepper, cayenne, honey, lemon juice, olive oil, balsamic vinegar, dijon mustard, and red pepper flakes.

Combine bell pepper, onion, tomato, and summer squash with dressing.

Toast bread.

Mix flour with a bit of salt, pepper, and cayenne. Heat skillet and add oil. Dip eggplant in egg then in flour. When oil is hot, add eggplant to skillet and cook over medium to medium high heat for a

few minutes on each side (they’re done when they’re crispy and slightly browned). Place cooked eggplants on the cooling rack on the baking sheet in the oven to keep warm.

Top 2 slices of eggplant with a piece of bread, mozzarella, some of the veggie mixture, 2 more slices of eggplant, bread, mozzarella, and veggies. Top with fresh basil.

Spotlight on the Herb

Grilled Chicken Thighs with Thai Basil Salad

Recipe via My Recipes

See original recipe here


1 tablespoon fish sauce, divided

1 tablespoon lower-sodium soy sauce

2 teaspoons sugar, divided

1 pound skinless, boneless chicken thighs

1 large garlic clove, minced

2 tablespoons fresh lime juice

1 tablespoon dark sesame oil

1 1/2 Thai chiles, very thinly sliced

Cooking spray

2 cups lightly packed Thai basil leaves

1 English cucumber, halved crosswise and shaved lengthwise (about 2 cups)

1 cup lightly packed sweet basil leaves, large leaves torn in half

1/3 cup lightly packed cilantro leaves

1/3 cup very thinly sliced shallots


Preheat grill to high heat.

Combine 1 teaspoon fish sauce, soy sauce, and 1 teaspoon sugar in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat. Let stand at room temperature 15 minutes.

While chicken marinates, mash garlic with flat side of a knife to form a paste; place in a bowl. Add remaining 2 teaspoons fish sauce, remaining 1 teaspoon sugar, lime juice, oil, and chiles to garlic, stirring well; let stand at room temperature 15 minutes.

Remove chicken from bag. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done. Remove chicken from grill. Let stand for 5 minutes. Cut chicken into slices.

Place Thai basil leaves, cucumber, sweet basil leaves, cilantro leaves, and shallots in a large bowl; toss gently to combine. Divide salad and chicken evenly among 4 plates; drizzle evenly with dressing.


Something for the Sweet Tooth

Apple Cinnamon Coffee Cake

Recipe via Joy the Baker

See original recipe here


For the Dough:

2 1/4 teaspoon (1 package) active dry yeast

1/4 cup warm water, about 105 to 155 degrees F.

big pinch of sugar

6 tablespoons granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 teaspoon ground cardamom

1/2 teaspoon salt

3 large eggs

4 1/2 to 5 cups all-purpose flour

1 cup warm whole milk, 105 to 115 degrees F.

For the Filling:

3 large apples, peeled and cut into small cubes (I used Fuji apples)

2 teaspoons fresh lemon juice

1/4 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon cornstarch

1/2 teaspoon fresh ground nutmeg

pinch of salt

For the Streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 teaspoon cinnamon

pinch of salt

pinch of cardamom

3 tablespoons unsalted butter, at room temperature

1 egg and sugar for brushing and topping the dough before baking

To Make the Dough:  In a small bowl, mix together yeast, warm water and pinch of sugar.  Stir together until yeast is dissolved and set aside for 10 minutes.  Yeast will foam up.  That’s how you know it’s alive!

In the bowl of an electric stand mixer, fitted with a paddle attachment, add the sugar, butter, cardamom, and salt.  Blend on medium speed until pale in color and fluffy, about 3 minutes.

Stop the mixer, scrape down the bowl, and add eggs and 1 cup of flour.  Blend on medium speed until thoroughly incorporated and creamy, about 1 minute.  Stop the mixer and add 2 cups more cups of flour, foamy yeast mixture, and warm milk.  Blend in medium speed until the flour disappears.  Mixture will be very wet.

Add 1 1/2 to 2 more cups of flour.  Blend until the flour is almost incorporated.

Dump the dough onto a lightly floured work surface.  Knead for 5 to 8 minutes by hand.  Dough will be glossy and just slightly sticky.  Place dough in an oiled bowl, cover with plastic wrap and a towel and let rest in a warm place for 1 1/2 hours, or until doubled in size.

While the dough rises, make the apple filling and the streusel.

To make the Apple Filling, toss together diced apples, lemon juice, sugar, cinnamon, cornstarch, nutmeg and salt.  Leave at room temperature and set aside until ready to use.

To make the Streusel Filling:

In a small bowl, whisk together flour, sugar, cinnamon, salt, and cardamom.  Add butter and, using your fingers, work the butter into the flour mixture.  Break up the butter into the mixture, until thoroughly incorporated and crumbly.  Set aside.

Continue on with the Dough:

Line two baking sheets with parchment paper and set aside.

When the dough has doubled in size, dump it out onto a lightly floured work surface.   Use a large knife or a bench knife to divide the dough in two.  Roll each dough piece into about a 10×14-inch rectangle.  Sprinkle with half of the streusel mixture.  Add half of the apple mixture over the apples.  Add a bit of the apple juices too.  That’s fine.

Starting from the longest side, begin to roll the dough.  This isn’t like a cinnamon roll, you don’t have to roll it into a super tight swirl.  Fold in about 1 1/2 to 1-inch folds.  Keep the seam on the bottom.

Repeat the same steps for the second piece of dough.

Carefully lift roll onto the prepared baking sheet. **Now is a great time to freeze or refrigerate the coffee cake  dough for later baking.**  Take a pair of clean scissors and slice into the dough leaving about 3/4-inch of dough still attached.  Slice at 1-inch intervals.  Carefully begin to curve the sliced dough into a semi-circle/horseshoe shape.  If some of the apple juices escape, that’s ok.  Cover with a towel and let rest in a warm place for 30 minutes.

Preheat the oven to 375 degrees F.

Brush dough with egg wash and sprinkle with raw or granulated sugar.  Bake for 30 to 35 minutes, until golden brown and cooked through.

Remove from the oven, allow to cool for 15 minutes before serving.  Best served warm with hot coffee.  Coffee cake will last, well wrapped at room temperature, for up to 3 days… or 3 hours.

**  If you decide to freeze the dough, place it in the fridge to thaw the evening before you’d like to bake it.  Once it’s thawed, slice it according to the above directions.  Allow to come to room temperature, and allow to rise for another 30 minutes beyond that.  Wash with egg and sugar, then bake.

**  If you decide to refrigerate the dough, simple take it out of the fridge, slice according to the above directions.  Let come to room temperature, then allow to rise for 30 minutes beyond that.  Brush with egg and sugar, then bake.

Quick and Easy

Baked Salmon & Sauteed Veggies

Recipe via Joyous Health

See original recipe here

1 salmon filet sprinkled with pepper, sea salt, squirt of lemon. Bake for 15-20 minutes at 350F. Drizzle with extra-virgin olive oil when you remove it from the oven. NOTE: Do not overcook salmon. You want it juicy, not leathery and dry.

Half head broccoli and grape tomatoes, organic garlic powder (normally I use fresh, but didn’t have any on hand). Saute on stovetop in coconut oil and drizzle gluten-free tamari on top. Then enJOY!


Crunchy Raw Wrap with Almond Sauce

Recipe via Joyous Health

See original recipe here



1/4 cup tbsp tahini sauce (sesame paste)

2 tbsp almond butter
1 tbsp tamari sauce (gluten-free) or use coconut aminos if you have any issues with soy. NOTE: Tamari is fermented soy
1/2 tsp raw ginger root, shaved (more if you like)
1 garlic clove
Juice from half a fresh lemon
1-2 tbsp filtered water just to thin out the consistency
4-6 Rice paper wraps (Buy from Chinatown or a health food store — the fewer ingredients, the better). Alternatively you could use a collard green.
1 red pepper
1 zucchini
2 carrots
2 spring onions
1-2 avocados

1/2 cup cilantro


Thinly slice (julienne) red pepper, zucchini, carrots, spring onions, avocado. Roughly chop cilantro. Boil filtered water. Pour water into a large baking dish about a 1/4 inch deep. This is the water to dip your rice wraps into. Follow the instructions on the package to make rice paper wraps pliable.

Place wrap on a plate and assemble wraps per photo. Roll/fold together like a tortilla wrap by folding up the bottom, rolling and folding the top. Easy peasy!

Place all the ingredients for the dip into a food processor or blender and combine until smooth. Give it a taste test. When I made this sauce, I didn’t measure anything, so I’m doing my best to give you a basic idea of proportions. However, you can’t really go wrong with these ingredients!

Serve as an appetizer or have 3 or 4 for a quick and healthy lunch!

Author Rachel Oberg

More posts by Rachel Oberg

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