Recipes Inspired by the Box! Fri/Sat, Sept 20-21

At a Glance – Recipes Inspired by the Box

Vegetarian – Winter Veggie Taco Salad

Foodie Focus  – Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes

Spotlight on the Herb – Basil and Summer Squash Risotto

Soup of the Week – Roasted Tomato Soup

Something for the Sweet Tooth – Vegan Carrot Millet Breakfast Cookies

Quick and Easy – Seared Scallops with Cauliflower Purée


Winter Veggie Taco Salad

Recipe via De Ma Cuisine

See original recipe here


½ C beans, cooked

2 T water

⅛ t smoked paprika

dash cayenne

dash chili powder



4 C lettuce, torn

¼ C carrot, chopped or grated

1 tomato, chopped

½ C broccoli, bite sized pieces

1 C cauliflower, bite sized pieces

2 T almonds, chopped

¼ C cheese, grated

2 C chips, crumbled slightly

¼ C salsa


Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through.

Top lettuce with beans and remaining ingredients. Toss and serve.

Foodie Focus  

Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes

Recipe via Food Network

See original recipe here


4 bone-in pork chops, about 1 1/2 inches thick

2 quarts water

1/4 cup sugar

1/4 cup kosher salt

4 fresh thyme sprigs

10 cloves

6 allspice berries

8 slices (about 3 ounces) prosciutto

4 slices (about 3 ounces) fontina

1/2 cup chicken stock

4 tablespoons unsalted butter, chilled

4 sprigs flat-leaf parsley, for garnish

1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Grilled Polenta Squares, recipe follows


Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.

Preheat oven to 425 degrees F.

Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate – keep warm.

Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.

Grilled Polenta Squares:
8 cups water
1 teaspoon kosher salt
2 cups polenta/yellow cornmeal
1/4 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 cup grated Parmigiano-Reggiano
Fresh cracked black pepper
Extra-virgin olive oil
Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

Spotlight on the Herb

Basil and Summer Squash Risotto

Recipe via De Ma Cuisine

See original recipe here


2 C white wine, divided

1 C basil, cut in a chiffonade (roll it up and cut into little strips)

4-6 C stock (chicken or vegetable)

3-4 C summer squash, chopped into small pieces

1 green garlic, diced

3 cloves garlic, diced

1 spring onion, diced

2-3 T lemon juice, plus a little more for serving

1 1/2 C arborio rice

1 C parmesan cheese, grated

1 1/2 T honey

2 T olive oil, plus a little more for serving

1 t salt

1/2 t pepper


In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).

Heat a medium or large sauce pan over medium heat. Add olive oil. When it’s hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.

Add garlic, cook for 1 minute.

Add rice, cook for 1 minute.

Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.

Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.

Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.

Remove from heat. Add basil. Stir for about a minute.

Add parmesan cheese, stir to combine.

Taste and adjust seasoning if needed.

Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.

Soup of the Week

Roasted Tomato Soup

Recipe via De Ma Cuisine

See original recipe here


10 tomatoes, each one cut in 6 or 8 pieces

2 carrots, roughly chopped

1 onion, roughly chopped

6 cloves of garlic, tip chopped off

4 C veggie stock

1 1/2 C water (or stock)

1-2 t salt

3/4-1 t pepper

1 t sweet paprika

1 t fresh thyme

1/2 t dried oregano (or 1 t fresh)

1/3 C garlic chives

1/2 C basil

3 T balsamic vinegar

2-3 T olive oil

1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl


Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
Add basil and balsamic vinegar and cook 5 minutes more.
Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
Taste and adjust seasoning. Add a drizzle of good olive oil.
Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.
This soup will freeze and reheat well. To store, cool on counter for a while, then place in the refrigerator. Once it’s completely cooled, freeze in an airtight container. It can be reheated to use in pasta sauces, to add to Minestrone Soup, you could add pasta to it, other veggies, or just reheat it and have it with another grilled cheeeeeeese! You could also eat it chilled, as a Gazpacho.
Something for the Sweet Tooth

Vegan Carrot Millet Breakfast Cookies

makes about 2 dozen cookies

Recipe via Joy the Baker

See Joy’s recipe here


1 1/2 cups whole wheat pastry flour (or all-purpose flour)

1 cup old-fashioned oats

3 tablespoons dry millet

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup coconut oil, melted

1/2 cup real maple syrup

heaping 1 cup shredded carrots

1/2 cup dried cherries, coarsely chopped

2 teaspoons fresh grated ginger


Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, oats, millet, cinnamon, baking powder, and salt.  Set aside.

In another medium bowl, whisk together coconut oil, maple syrup, shredded carrots, dried cherries, and ginger.  Add the wet ingredients, all at once to the dry ingredients.  Fold together until thoroughly incorporated.  Let dough stand for 5 minutes before spooning by the tablespoonful onto the prepared baking sheets.

Bake for 10 minutes, or until just slightly browned and cooked through.  I like these cookies a bit underdone.  Remove from the oven, allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container at room temperature for up to 4 days.  The fresher the cookies are, the better the are… obviously.

Quick and Easy

Seared Scallops with Cauliflower Purée

Recipe via My Recipes

See original recipe here


2 cups chopped cauliflower florets

1 cup cubed peeled Yukon gold potato
1 cup water
1/2 cup fat-free, lower-sodium chicken broth
1 tablespoon canola oil
1 1/2 pounds sea scallops
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper
1 1/2 tablespoons unsalted butter
1/8 teaspoon crushed red pepper


Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.

Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply