Recipes Inspired By the Box! Mon, Tues, Wed – August 12-14


Green Salad with Cherry Tomatoes, Almonds, and Figs &
Maple-Balsamic Vinaigrette

Recipe courtesy of Rachel O –

See original recipe here


1 head lettuce (approx.)

15 almonds, chopped

15 cherry tomatoes, chopped

6 roasted figs, sliced

Maple Balsamic Vinaigrette (see recipe below)

Salad Directions:

Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side. Wash and tear lettuce. Top with figs, almonds, tomatoes, and dressing.

Maple-Balsamic Vinaigrette


⅛ cup (approx.) olive oil

¼ cup(approx.) balsamic vinegar

1 tablespoon maple syrup

pinch salt

dash pepper


In a bowl add: balsamic vinegar, salt, pepper, and maple syrup. Begin whisking and drizzle in olive oil (creating an emulsion)


Quick and Easy:

Two Kebob Ideas:

Beef, Eggplant and Pepperoncini

Recipe courtesy of Real Simple Magazine


1 lb strip or sirloin steak cut into 1 inch pieces

1 medium eggplant

16 pepperoncini peppers

2 tablespoons olive oil

Salt and Pepper to taste

8 skewers


Toss ingredients with oil and salt and pepper. Thread into skewers. Grill, turning occasionally until steak is cooked 8-10 minutes for medium-rare.

Turkey and Asian Pear 

Recipe courtesy of Rachel Ray Show

See original recipe here


1 pound ground turkey

1/4 cup bread crumbs

1 bunch scallions, half finely chopped, half cut into 1-inch pieces

1/4 cup soy sauce

1/4 cup sesame seeds

1/3 cup lemon-lime soda

1 tablespoon sesame oil

2 teaspoons grated fresh ginger

1 teaspoon garlic powder

1 large Asian pear, cored and cut into 8 wedges

In a medium bowl, combine the turkey, bread crumbs, chopped scallions and 1 tablespoon soy sauce. Form into 16 meatballs; transfer to a large plate and sprinkle with the sesame seeds. In a small bowl, whisk together the remaining 3 tablespoons soy sauce, the lemon-lime soda, sesame oil, ginger and garlic powder. Transfer half of the mixture to another small bowl for serving. Preheat the grill to medium. Thread the turkey meatballs, scallion pieces and Asian pear wedges onto skewers. Grill, turning occasionally and basting with the soy mixture, until the kebabs are browned, 10 to 12 minutes. Serve with the reserved sauce for dipping.

Foodie Focus:

Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Recipe courtsey of


2 pounds green beans trimmed

2 1/2 teaspoons extra-virgin olive oil divided

2 ounces prosciutto thinly sliced, cut into ribbons

4 cloves garlic minced

2 teaspoons minced fresh sage

1/4 teaspoon salt divided

Freshly ground pepper to taste

1/4 cup toasted pine nuts

1 1/2 teaspoons freshly grated lemon zest

1 teaspoon lemon juice


Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel. Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.

Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Something For the Sweet Tooth:

Fresh Fig Cookies

Recipe courtesy of Carol Peterson


1 cup sugar

1 egg

1 teaspoon baking soda

½ teaspoon salt

1 cup fresh figs, peeled and chopped

½ cup walnuts

½ cup shortening

2 cups flour

1 teaspoon baking powder

½ teaspoon ground cloves


In a mixer cream sugar and shortening and add beaten egg.  Add dry ingredients to creamed mixture blending at low speed.  Use a spatula to fold in figs and nuts.  Drop by spoonfuls on greased sheet.  Bake for 15-20 minutes.  Store cookies in an airtight container.


Spotlight on the Herb:

Fresh Spring Rolls

Recipe courtesy of

See original recipe here 


1 package vermicelli rice noodles

1/8 cup Thai basil

1 cup grated carrot

15 slices julienne thin cucumber

1 tablespoons olive oil

¼ teaspoon ground black pepper

1/8 teaspoon salt

10 rice paper wrappers (bahn trang)

1- 7 oz. package firm tofu

1 tablespoon dark sesame oil


In a large bowl, combine carrot, cucumber, olive oil, salt, and black pepper. Mix and set aside. Dice tofu into rectangles. Heat 1 tbsp. sesame oil on a pan. Add tofu and cook until light brown. Fill large pan with hot water. (This will be used later to soften rice paper wrappers.) Create two assembly lines of ingredients. In the first row: rice paper wrappers and a bowl of hot water. In the second row: lettuce, Thai basil, vermicelli, veggie mixture, and tofu. Submerge one rice paper wrapper in the warm water completely. Keep your fingers on the edges and feel the wrapper as it softens. It may help you to count-off the seconds so that you know how long it takes for the following wrappers. You will know the wrapper is done when you touch it in the center and it begins to shrivel up. Quickly but gently lift it out with the tips of your fingers. Make sure it doesn’t fold in on itself. Place wrapper flat on the plate. On one side of paper, lay lettuce to serve as a bed for the other ingredients. Then add Thai basil, vermicelli, 2 cucumbers, and 3 cubes of tofu. Wrap the roll like a burrito. Cut diagonally.


Carol’s Corner:

Grilled Eggplant Stack with Summer Squash

Recipe courtesy of Carol Peterson


1 eggplant cut crosswise into ½ in slices

1 teaspoon salt

½ c balsamic vinegar

½ c red wine

1 tablespoon brown sugar

1 zucchini

1 yellow squash

1 bell pepper any color

1 teaspoon olive oil

1 teaspoon pepper

½ c mozzarella

1 tablepsoon basil

1 teaspoon oregano


Heat grill. Place eggplant slices in a colander and sprinkle with ½ teaspoon salt, toss well and let stand for 10 minutes. Rinse and dry with paper towel.Combine vinegar, wine, and sugar in a saucepan and bring to a boil, simmer until reduced. Trim ends of squash, slice each lengthwise into four slices. Flatten quartered pepper pieces with your hand. Brush eggplant, squash, and pepper pieces with oil and sprinkle with salt and pepper.  Place pepper pieces (skin side down), eggplant, and squash on a grill rack and grill eight minutes, or until tender, turning once. Combine cheese, basil, and oregano. To assemble the stack, place one eggplant slice on a plate and top with half of the cheese mixture, one strip of yellow squash and one of zucchini, side by side. Drizzle with one third of vinegar mixture. Repeat 3 more times on separate plates. Serves 4.

Author Jessica Lessard

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