Recipes Inspired by the Box! Fri/Sat, Sept 27-28

At a Glance – Recipes Inspired by the Box

Vegetarian – Eggplant and Tomato Risotto

Gluten Free – Twice Baked Potatoes

Spotlight on the Herb – Stir-Fried Lemongrass Chicken

Foodie Focus – Arugula Steak Salad with Homemade Gorgonzola Dressing

Something for the Sweet Tooth – Poached Pears with Vanilla Bean Custard

Quick and Easy – Rotini Pasta with Fresh Tomato Sauce


Eggplant and Tomato Risotto

Recipe via De Ma Cuisine

See original recipe here


2 T olive oil

salt (for eggplant)

1 medium-large eggplant, peeled and sliced (about 4 C)

1 medium onion, chopped (about 1 C)

1 medium zucchini, chopped (about 1 C)

1 medium-large tomato, chopped (about 1 1/2 C)

3 cloves garlic, diced

salt, to taste

pepper, to taste

1/4 t dried thyme

1 1/2 C Arborio rice

6-8 C vegetable stock

1/2 C white wine (opt.)

2 t honey

2 T lemon juice

1 C parmesan cheese, grated

1 T unsalted butter

lemon wedges, for serving

fresh basil, chopped, for serving


Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness). Rinse and pat dry. Cut into 1/2″ cubes.

Add wine and stock to a medium pot. Bring to a boil then reduce to a simmer (or just cover and keep warm).

Heat a large pot. Add oil. When oil is hot, add all veggies except garlic. Cook over medium heat for 5-10 minutes, stirring occasionally.

Add garlic, rice, and seasonings; cook 1 minute.

Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed. Repeat until rice is cooked (about 20-40 minutes).

Remove from heat. Stir in honey, lemon, cheese, and butter. Taste and adjust seasoning as needed.

Let stand 5-10 minutes.

Serve topped with fresh basil and a squeeze of lemon.

Note: Risotto can be frozen and re-heats well. Some in our household even like it better this way. 🙂

Gluten Free

Twice Baked Potatoes

Recipe via De Ma Cuisine

See original recipe here


2 large potatoes (Russets if you have ‘em), halved lengthwise

2 tomatoes, chopped

1 bell pepper, diced

1 C summer squash, chopped or diced

1 carrot, grated

1 onion, diced

2 cloves roasted garlic (or 1 t garlic powder, or both!!)

3/4 C cheese, grated

3 T plus 1 t olive oil

1/2 t smoked paprika

1/2 t sweet paprika

3/4 t salt

1/4 t pepper

1/2 t onion powder

1/2 t chili powder


Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes: Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half. Prep and veggie cooking can be done while the potatoes roast.

Spotlight on the Herb

Stir-Fried Lemongrass Chicken

Recipe via My Recipes

See original recipe here


1 tablespoon brown sugar

2 tablespoons unsalted chicken stock (such as Swanson)

1 tablespoon fish sauce

2 teaspoons lower-sodium soy sauce

1 teaspoon sambal oelek (ground fresh chile paste)

2 tablespoons canola oil, divided

1 tablespoon sliced peeled fresh lemongrass

2 garlic cloves, sliced

1 cup sliced red bell pepper

1/2 cup sliced shallots

8 ounces haricots verts, trimmed

1 pound skinless, boneless chicken thighs, thinly sliced

1/3 cup unsalted cashews

1 Thai chile, thinly sliced


Combine first 5 ingredients.

Heat a large wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, shallots, and haricots verts to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.

Foodie Focus

Arugula Steak Salad with Homemade Gorgonzola Dressing 

Recipe via De Ma Cuisine

See original recipe here


Dressing: ⅓ C Greek yogurt

½ C buttermilk (or 1 T white vinegar, fill up to 1 C line with milk, stir, let stand 5 minutes)

2 T mayo

1½ t lemon juice

1 t dijon

1 clove garlic, minced and made into a paste with salt (scrape and smash the small pieces in the salt with your knife)

1 T chives

¼ C gorgonzola

Salad: 1 C arugula

2 C lettuce

2 C spinach

2 steaks (marinated for at least 4 hours with balsamic vinegar, salt and pepper), thinly sliced

1-2 T olive oil


Heat pan. Add oil. Heat oil. Cook steak for about 1 to 1½ minutes on each side, or until it reaches desired doneness. Remove and let rest.
Whisk together dressing ingredients.
Top lettuce with steak and dressing.

Something for the Sweet Tooth

Poached Pears with Vanilla Bean Custard

Recipe via Felicia Wong

See original recipes here and here

Poached Pears


1 quart (1l) water

1 1/3 cup (265 g) sugar

2-3 star anise

one cinnamon stick

6-8 fresh slices of ginger

a dash of ground nutmeg

4 Bosc pears; peeled, cored, and quartered

Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices


In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.

Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.

Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.

Remove from heat and let the pears cool in their liquid.

Optional: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.

Serve the pears warm or at room temperature.

After the pears are poached, let them stand in the poaching liquid while preparing the custard.

Vanilla Bean Custard


1 1/4 cups heavy cream
1 1/4 cups milk
1 vanilla bean, split, or 2 teaspoons pure vanilla extract
6 large egg yolks
1/2 cup sugar


Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.

Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool.

Serve at room temperature or chilled with a generous sprinkling of grated nutmeg.

Quick and Easy

Rotini Pasta with Fresh Tomato Sauce

Recipe via Rachel Oberg of De Ma Cuisine

See original recipe here


½ lb ground beef
1 T olive oil (opt.)
1 small red onion, chopped
2 small zucchini, chopped
3-4 medium tomatoes, chopped
1 bell pepper, chopped (opt)
1 carrot, grated (opt)
3 cloves garlic, diced
Salt, to taste
Pepper, to taste
¼ t dried savory
½ t dried Parsley
½ t dried basil
¼ t dried oregano
Pinch coriander
1 T balsamic vinegar
2 T lemon juice, divided
2-3 8oz cans tomato sauce
½ C pasta water
½ pkg rotini rice pasta (or your favorite kind of pasta)
Parmesan cheese, grated, for topping


Cook beef. Remove from pan and set aside. Wipe out pan if desired.

(If pan has been wiped out, add 1 T olive oil. Let it get hot.) Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
Cook pasta according to package directions.
Before draining pasta add ½ C pasta water to tomato sauce and stir in. Add 1 T lemon juice. Taste and adjust seasoning if needed.
Top pasta with sauce and some parmesan cheese.

Author Rachel Oberg

More posts by Rachel Oberg

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