Recipes Inspired by the Box! Mon/Tues/Wed, June 8-10, 2015

At a Glance – Recipes Inspired by the Box

Pizza Pizza Pizza – Summer Squash and Jalapeño Pizza

Super Salads – Creamy Cucumber and Tomato Salad

Perfect Pastas – Classic Meat and Cheese Lasagna

Vegan – Green Beans with Almond Mint Pesto

Something for the Sweet Tooth – Lavender Cake Frosting with Lemon Cake

Spotlight on the Herb – Lavender Dijon Dressing

Pizza Pizza Pizza

Summer Squash and Jalapeño Pizza

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)


  • 2 personal sized pizza crusts
  • olive oil
  • salt
  • pepper
  • cayenne (optional)
  • garlic, minced
  • summer squash, very thinly sliced
  • tomato (or a few cherry tomatoes), very thinly sliced
  • jalapeño, ribs and seeds removed if desired, very thinly sliced
  • spinach, torn
  • 1 C cheese, grated (cheddar and parmesan mixture)
  • fresh herbs (basil, parsley, and thyme), chopped or whole


  1. Top crust with olive oil through cheese.
  2. Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
  3. Remove from pan and top with fresh herbs.

Super Salads

Creamy Cucumber and Tomato Salad

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)


  • Dressing: ½ C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes (or about 2 C cherry tomatoes), sliced into rounds


  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

Perfect Pastas

Classic Meat and Cheese Lasagna

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here


  • meat and veggie filling: 1 lb. ground beef
  • 4 cloves garlic, minced
  • ¾ C carrot, diced
  • 1 C cherry tomatoes, quartered
  • 1 C summer squash, diced
  • 3 C spinach, chopped
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • cheese filling: 16 oz. cottage cheese
  • ½ C Greek yogurt
  • 2½ C mozzarella cheese, grated (1 C reserved)
  • ½ C parmesan cheese
  • to taste salt
  • to taste pepper
  • tomato sauce: 4-6 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 t fresh oregano, chopped
  • 1 t fresh thyme, chopped
  • 1 T fresh parsley, chopped
  • 1 T fresh basil, chopped
  • 1 t fresh rosemary, chopped
  • 1 T balsamic vinegar
  • 1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first*)


  1. Pre-heat the oven to 350F.
  2. Cook beef until partially done, then add garlic through squash, and cook for 5-10 minutes. Add spinach and wilt down, about 5 minutes. Add salt, pepper, and nutmeg. Taste and adjust seasoning. Remove from heat and cover to keep warm.
  3. Mix together cheese filling ingredients. Taste and adjust seasoning.
  4. Mix together tomato sauce ingredients. Taste and adjust seasoning.
  5. Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
  6. Bake covered for 30 minutes, then uncovered for 30-40 more.
  7. Let stand 10 minutes before serving.


Green Beans with Almond Mint Pesto

Recipe from Abundant Harvest Organics via Carol Peterson


  • 1 pound green beans, trimmed
  • 1 1⁄4 cups fresh mint leaves
  • A small handful almonds, blanched then toasted
  • Zest from one lemon
  • 2 1⁄2 tablespoons extra virgin olive oil


  1. Boil trimmed green beans in salted water for 2 to 3 minutes until tender/ crisp. When ready, immediatley plunge into an ice bath to stop the cooking process.
  2. Combine mint leaves, almonds, 1⁄2 teaspoon salt and lemon zest in food processor. Blend with olive oil to desired pesto texture.
  3. Toss pesto with cooked green beans and serve.

Something for the Sweet Tooth 

Lavender Cake Frosting with Lemon Cake

Photo credit Abundant Harvest Organics

Frosting recipe from Abundant Harvest Organics via subscriber Christina (adapted slightly)

Cake recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

See original recipes here and here

Ingredients (frosting):

  • 10 sprigs lavender
  • 3/4 cup whole milk
  • 1/2 cup plus 1 tablespoon milk
  • 1½ pounds unsalted butter, room temperature
  • 4½ cups confectioners sugar

Directions (frosting):

  • The day before you plan to frost your cake, wash and remove flowers from about 10 sprigs lavender. Put lavender into a jar with 3/4 cup whole milk and put in fridge overnight.  Shake once in a while.
  • The following day, in a standard mixer fitted with paddle, mix together butter and sugar, mix on low until incorporated.  Add the lavender milk in 3 batches until the consistency seems ok (you may not need it all). Raise speed to high and beat until fluffy (about 8 minutes). Pipe or spread onto cupcakes or cake.
  • If you want lavender colored cupcakes/cake, add a few drops of food quality color (available at cake shops) and put a few lavender petals on top.

Ingredients (cake):

  • 2 sticks butter at room temperature
  • 2 ½ cups granulated sugar
  • 4 eggs
  • ⅓ cup grated lemon zest
  • 3 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup freshly squeezed lemon juice
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (optional)*
  • ½ cup lemon juice (optional)*
  • lavender frosting (optional)*

Directions (cake):

  1. Preheat oven to 350°. Grease and flour loaf pans.
  2. Cream butter and 2 cups sugar in a bowl until light and fluffy. With mixer on medium speed add the eggs and lemon zest. Add dry ingredients.  Combine ¼ cup lemon juice the buttermilk and vanilla. Add lemon mixture. Divide the batter evenly between the two pans. Bake for 45 minutes to 1 hour.
  3. Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.*
  4. When cakes are cool remove from their pans and spoon the lemon syrup over them. Allow them to cool completely, then frost with lavender frosting and serve.*


*The original cake recipe calls for a lemon syrup to be spooned over. This could be omitted and lavender frosting added, or both could be great.

Spotlight on the Herb

Lavender Dijon Dressing

Recipe from Abundant Harvest Organics via Carol Peterson


  • ½ c olive oil
  • 2 T red wine vinegar
  • 2 T Dijon mustard
  • 2 tsp lavender chopped very fine
  • ¾ tsp sea salt
  • ½ tsp minced garlic
  • ¼ tsp ground black pepper


  1. In a jar with secure lid combine all ingredients. Shake well.
  2. Dress salad or marinate meat with it.

Author Rachel Oberg

More posts by Rachel Oberg

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