Recipes Inspired By the Box! Mon, Tues, Wed August 19-21


Eggplant, Potato, Pepper Stew

Recipe courtesy of

See original recipe here


3 tablespoons olive oil

1 onion, chopped

2 celery stalks, chopped

3 garlic cloves, diced

1 red pepper, seeded and cut into large chunks

1 eggplant, cut into large chunks

1 zucchini, chopped into chunks

2 medium Russet potatoes, peeled and cut into large chunks

1 tablespoon dried oregano

2 14-oz cans stewed tomatoes (or equivalent fresh stewed tomatoes)

1 1/3 c vegetable broth

14-oz can white beans, drained and rinsed

4 tablespoon Greek olives, chopped


Heat half of olive oil in a large pot. Add onion and celery, cook until tender but not colored. Add garlic and sauté for another minute. Add the remaining oil, chopped peppers, zucchini, and eggplant to the pan and cook for 3-4 minutes. Add potatoes, oregano, canned tomatoes and vegetable broth. Bring to a boil, cover the pan, and reduce the heat to low simmer for 25-30 minutes until veggies are tender. Add beans and olives, cook for another 5 minutes. Taste the stew! Add salt, pepper or other spices as needed.


Quick and Easy:

Poached Eggs and Quick Ratatouille

Recipe courtesy of

See original recipe here


3 tablespoons olive oil, divided

1 small eggplant, peeled & cubed

1 large zucchini, cubed

1 small onion, sliced

1 red bell pepper, cut into 1-inch pieces

1 large garlic clove, chopped

2 medium tomatoes, chopped

1 sprig fresh thyme

1 bay leaf

3 tbsp fresh basil, chopped

salt & black pepper

2-4 (optional) poached eggs


Heat 2 tablespoons olive oil in large skillet over high heat. Add eggplant, zucchini, and pinch of salt. Cook, stirring occasionally, until the eggplant is tender (8-10 minutes). Transfer to a plate. Reduce heat to medium and add last tablespoon of olive oil to the same skillet. Add onion and cook until softened (about 3 minutes). Add bell pepper, garlic clove, pinch of salt, and pinch of black pepper. Stirring occasionally, cook for 5 minutes if you prefer crispier vegetables, or for up to 8 minutes for softer ones. Add chopped tomatoes, thyme sprig, and bay leaf. Cook for 5 more minutes, stirring frequently. Discard thyme sprig and bay leaf. Add back eggplant and zucchini, mix vegetables and heat through. Remove from heat and stir in basil. Serve with 1 or 2 poached eggs on top.


Foodie Focus:

Bacon Wrapped Figs

Recipe courtesy of

See original recipe here


1 (4-oz.) goat cheese log, softened

2 tablespoons chopped fresh basil

6 large fresh figs

12 toasted pecan halves

12 cooked bacon slices


Preheat oven to 350°.

Stir together goat cheese and basil. Cut figs in half lengthwise. Place 1 heaping teaspoonful goat cheese mixture and 1 toasted pecan half on cut side of each fig half. Wrap 1 ready-to-serve bacon slice around each fig half, and secure with a wooden pick. Place figs on a wire rack in a 15- x 10-inch jelly-roll pan, and bake 6 to 8 minutes or until bacon is crisp and browned.


Something for the Sweet Tooth:

Fig Walnut Sticky Buns

Recipe courtesy of Cooking Light

See original recipe here


2 tablespoons granulated sugar

1 package dry yeast (about 2 1/4 teaspoons)

2/3 cup warm water (100° to 110°)

5 tablespoons butter, melted and divided

7.9 ounces all-purpose flour (about 1 3/4 cups), divided

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Cooking spray

3/4 cup packed brown sugar, divided

2 tablespoons dark corn syrup

2 tablespoons 1% low-fat milk

1/2 cup finely chopped dried Black Mission figs

1/4 cup finely chopped walnuts

1 1/2 teaspoons ground cinnamon


Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9–inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan. Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.

Preheat oven to 375°.

Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10–inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85°), free from drafts, 15 minutes or until doubled in size.

Bake at 375° for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm.


Spotlight on the Herb:

Greek Chicken with Oregano, Lemon, and Greens

Recipe courtesy of Carol Peterson


2 tablespoons flour

½ teaspoon salt

¼ teaspoon pepper

¼ lb feta cheese crumbled

1 tablespoon lemon juice

1 teaspoon dried Greek oregano

2 cups spinach leaves or Swiss chard or mustard leaves

6 boneless, skinless chicken breasts

2 tablespoons olive oil

1 ½ c water

1 cube chicken bouillon crumbled

1 tomato ripe and chopped


On a large plate combine 1 tablespoon flour, salt and pepper. Set aside. In small bowl combine
cheese, lemon juice, and oregano, set aside. Pound chicken breasts to ½ in thickness.
Spread cheese mixture on each breast, then fold in half and secure with toothpick. Coat
chicken with flour mixture. In heated skillet with oil, cook chicken for 1-2 minutes
until golden. In small bowl whisk water, chicken bouillon and remaining flour. Pour
over chicken in pan. Add green leaf and tomato to skillet and bring to boil. Cover and
reduce heat to low and simmer for 10 more minutes or until chicken is done.


Carol’s Corner:

Baked Ziti with Vegetables

Recipe courtesy of Carol Peterson


4 ounces uncooked ziti pasta

1 tablespoon olive oil

2 cups tomato sauce

3 cups chopped yellow and green squash

½ chopped onion

2 garlic cloves, minced

1 cup shredded mozzarella cheese

2 tablespoons chopped fresh basil

2 tablespoons chopped oregano

¾ teaspoons salt

1/8 teaspoon crushed red pepper

¼ cup ricotta cheese

1 egg, beaten


Preheat Oven to 400º

Cook pasta. Drain. Heat a large skillet and add oil to the pan. Add squash and onion and sauté for 5 minutes. Add tomato and garlic and continue to sauté for another 3 minutes. Remove from heat and stir in pasta, ½ cup mozzarella, herbs, ½ tsp salt and peppers. Combine the ricotta, remaining salt and egg.  Stir into pasta mixture.  Spoon into an 8 inch square baking dish that has been sprayed with oil, and sprinkle with rest of cheese.  Bake at 400º for 15 minutes or until bubbly.

Author Jessica Lessard

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