Recipes Inspired By the Box! Mon-Wed, Sept 2-4


Broccoli Smoothie

Recipe via

See original recipe here


1/2 head Organic Broccoli

1 cup Fresh Flat Leaf Parsley

1 Avocado

2 Ripe Bananas

Juice from 1 Whole Lemon

2 pinches Sea Salt

12oz Almond Milk

2 cups Ice


Add all ingredients to a blender, blend until smooth and serve immediately.

Quick and Easy:

Grilled Pluot, Red Onion and Goat Cheese Salad

Recipe via

See original recipe here


1 firm ripe pluot/plum (you don’t want one that is too soft to the tough or it will disintegrate on the grill)

1 1/4 inch thick disk sliced from a small red onion

1 handful of leafy greens or arugula

1 slice bacon, cooked and crumbled

small handful candied pecans or walnuts

crumbled goat cheese or blue cheese

extra virgin olive oil

good quality sweet vinegar, such as orange champagne or balsamic vinegar


Core and quarter the pluot/plum.  Drizzle a bit of olive oil on the red onion.  Place both over a medium hot grill and cook until there are grill marks on both sides, about 4 minutes.  Cut the disk red onion in half.
Place the greens, bacon, grilled red onion,and candied nuts in a medium bowl.  Drizzle a bit of olive oil and vinegar over the salad and toss.  Place the salad on a plate and top with the goat cheese and grilled pluot/plum quarters.


Foodie Focus

Szechuan Style Eggplant

Recipe via

See original recipe here


1/2 pound Ground Pork

1 1/2 lb Eggplant, 3/4-inch diced

1/2 cup Yellow Onion, diced

1 tablespoon Rice Wine

1 tablespoon Soy Sauce

1/2 tablespoon Bean Paste

1/2 tablespoon Sriracha

2 cloves Garlic, minced

1 teaspoon Grated Ginger

1/4 teaspoon Salt

3/4 tablespoon Sugar

1/2 cup Chicken Stock

2 teaspoon Cornstarch

2 tablespoon Water

1 teaspoon Sesame Oil

2 teaspoon Sesame Seeds, toasted

2 Scallions, julienned

Salt and Pepper To Taste

Oil For Sautéing


Mix eggplant, onion, rice wine and soy sauce. Let marinate for 15 minutes. Mix bean paste, Sriracha, garlic, ginger, salt. Mix sugar and chicken stock. Mix cornstarch and water. Mix sesame oil, sesame seeds and julienned scallions. Heat wok or 12-inch frying pan over high heat. Add 2 tablespoons peanut oil. When oil is hot and begins to smoke add ground pork and cook without stirring until caramelized then stir and cook about 3/4 through. Add the eggplant mixture and cook until tender but not fully cooked. Add the bean paste mixture and the sugar and chicken stock mixture. When it comes to a boil add the cornstarch mixture and stir until thickened. Season to taste with salt and pepper, serve with steamed rice.

Something for the Sweet Tooth

Plum Mini Pies

Recipe via

See original recipe here


dough for two 9-inch pie crusts

8 plums, diced

1/3 cup sugar

2 tbsp cornstarch

1/4 tsp salt

1/2 tsp vanilla extract


Preheat oven to 375F. Line a baking sheet with parchment paper.In a medium bowl, combine diced plums, sugar, cornstarch, salt and vanilla and toss until plums are well coated. Roll out the pie dough on a lightly floured surface until it is about 1/8-inch thick. Use a 5 or 6-inch round cutter to cut dough into 10 rounds. Work with the dough in two batches if your kitchen is warm. Dough can also be cut into rectangles instead of circles. Transfer dough rounds to a parchment-lined baking sheet. Place 3-4 tablespoons of filling onto half of each round, leaving about 1/2-inch of dough around the outside edge. Brush edge of dough with a little water, then fold over the extra dough to cover the filling. Use a fork to seal the edge of the pie. Refrigerate pies for 25 minutes. Brush pies with a little bit of milk and sprinkle with coarse sugar. Cut 2-3 vents in the top of each pie with a sharp knife. Bake for 25-30 minutes, until golden brown. Allow to cool slightly before serving.


Spotlight on the Herb

Smoky Baby Portobello Sliders

Recipe via

See original recipe here


8 baby portobello mushrooms, stems removed

3 tablespoons olive oil, divided

2 tablespoons. BBQ Rub

2 medium yellow or white onions, thinly sliced

1 teaspoon herbes de Provence (not sure how to dry herbs-see our post on this)

½ cup prepared barbecue sauce

2 oz. shredded smoked Gouda (¾ cup)

8 mini challah rolls or dinner rolls


Toss mushrooms in bowl with 1 tablespoon olive oil and Classic BBQ Rub. Set aside. Heat remaining 2 tablespoons. oil in large skillet over medium heat. Add onions and herbes de Provence, and cook 30 minutes, or until golden, stirring occasionally. Remove from heat, and season with salt and pepper, if desired. Heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil. Place mushrooms stem-side down on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide cheese among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted. Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sautéed onions, and top bun.

Carol’s Corner

Squash, Bacon and Mozzarella Quiche

Recipe via Carol Peterson


1 pie crust for 9 ½ inch pie plate

1 tablespoon olive oil

2 cups sliced yellow squash

2 cups sliced zucchini

¼ cup chopped onion

1 tablespoon chopped basil

1 cup milk

¾ teaspoon salt

¼ teaspoon pepper

4 slices bacon, cooked and crumbled

3 egg whites

3 eggs

½ cup diced bell pepper


Prepare pie crust and bake in pie pan at 400º. for 15 minutes. Cool. Reduce oven temperature to 350º To prepare filling, heat a large skillet over medium heat, add oil to pan and swirl to coat.  Add squash, zucchini, onion and basil as well as bell pepper.  Sauté for 5 minutes or until the veggies are tender.  Cool the squash mixture slightly.  Combine the milk, salt, pepper, bacon, egg whites and eggs.  Whisk together.  Arrange the squash mixture evenly over the crust and sprinkle with the mozzarella cheese.  Pour the egg mixture over the cheese.  Bake at 350º for 45 minutes or until filling is set.  Cool for about 15 minutes prior to serving. Serve with sliced tomatoes, cucumbers, and basil leaves that have been drizzled with balsamic vinegar and olive oil. May also be served with sliced fruit that has been layered with yogurt and topped with granola.

Author Jessica Lessard

More posts by Jessica Lessard

Leave a Reply