Recipes Inspired by the Box! Mon/Tues/Wed, Nov 11-13

At a Glance – Recipes Inspired by the Box

Vegetarian – Vegetarian Enchiladas

Super Salads – Smoked Chicken Salad

Spotlight on the Herb – Mint Iced Tea

Sensational Starters – Persimmon Pear Caprese Toasts

Something for the Sweet Tooth – Salted Caramel-Apple Strudel

Quick and Easy – Stir-Fried Broccoli with Cashews


Vegetarian Enchiladas


Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


Filling: 1 t olive oil

1 zucchini, chopped

1 onion, chopped

1 carrot, grated

½ serrano pepper, ribs and seeds removed, minced

½ t salt

¼ t pepper

¼ t cumin

¼ t ginger

1 t chili powder

3 cloves garlic, minced

1 C black beans

1 C mixture of cranberry and kidney beans

1½ C cooked brown rice

½ C corn (frozen is fine)

Sauce: 2 C tomato sauce

1 C vegetable stock (optional)

1 t chili powder

¼ t cumin

to taste, salt

to taste, pepper

½ serrano pepper, ribs and seeds removed, minced

For assembling: 6-8 tortillas

1 to 1½ C pepper jack cheese, grated

salsa, for serving

Greek yogurt, for serving

tomato, chopped, for serving


Pre-heat the oven to 350F.
Heat a skillet and add olive oil. When oil is hot, add zucchini through chili powder (in filling section). Cook for 5 minutes, stirring occasionally, over medium-low heat.
Add rice, beans, garlic, and corn. Cook for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Whisk sauce ingredients together. Taste and adjust seasoning if needed. Pour about ½ into the bottom of a large greased ovenproof dish.
Divide filling between tortillas. Tuck ends in and roll up. Place seam side down in sauce.
Top with remaining sauce (or enough sauce to partially cover), and sprinkle with cheese.
Bake uncovered for 20-30 minutes, or until cheese and sauce are bubbly.
Serve topped with yogurt, salsa, and tomatoes.

Super Salads

Smoked Chicken Salad

Recipe via Food Network (adapted slightly)

See original recipe here


1/4 cup walnuts

1/2 cup plain Greek yogurt

1/4 cup crumbled blue cheese

1 small shallot, finely chopped

Kosher salt and freshly ground pepper

1 6-ounce package baby spinach (or use half lettuce half spinach)

2 tomatoes, chopped

1 14-ounce can hearts of palm, drained and halved lengthwise

3 Persian cucumbers, roughly chopped

2 8-ounce vacuum-sealed packages cooked beets, quartered

1 8-ounce smoked chicken breast, thinly sliced

4 whole-grain dinner rolls


Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until golden, 10 to 12 minutes; let cool slightly, then chop.

Meanwhile, make the dressing: Whisk the yogurt, blue cheese, shallot and 1 tablespoon water in a large bowl; whisk in another tablespoon of water if the dressing is too thick. Season with salt and pepper.

Add the spinach, tomatoes, hearts of palm, cucumbers and beets to the bowl with the dressing and toss. Add the chicken and toss again. Divide among plates and top with the walnuts. Season with salt and pepper. Serve with the rolls.

Spotlight on the Herb

Mint Iced Tea

Recipe via De Ma Cuisine

See original recipe here


approx. ½ to 1 C fresh mint, stems removed, bruised or chopped

approx. 6-8 C boiling water


Bruise mint using a mortar and pestle, the handle of a wooden spoon, or the back of a knife blade. Just smash it a little. You can also chop it if you’d like. If you’re in a rush, you can leave them whole.
Place mint in a heat proof jug or tea kettle. Pour boiling water over.
Let it cool.
Place in the refrigerator, covered, so it doesn’t absorb refrigerator smells. (You can either strain leaves, or leave them, then strain when pouring into a glass.)
The quantities are not exact. I basically just take some mint and pour boiling water over it. If you like it strong, use more, for weaker tea, use less. I don’t usually sweeten, but you could if you wanted, with honey or sugar. Just dissolve it when the water is still hot.
Sensational Starters
Persimmon Pear Caprese Toasts

Recipe via Joy the Baker

See original recipe here


Fuyu persimmon (these are the short, squat firm persimmon), sliced

firm red Bartlett pear, sliced

fresh basil

fresh mozzarella (bite-sized or larger balls that you have to slice)

fresh baguette (sliced)

olive oil

coarsely ground sea salt

fresh cracked black pepper

balsamic vinegar glaze


These are more assembly instructions than they are recipe tasks.

In a medium saute pan over medium heat, warm olive oil.  Add baguette slices and brown bread on each side.  Remove from the pan.

Top each bread slice with a slice of pear, a slice of persimmon, a fresh basil leaf, and mozzarella.  Drizzle with balsamic glaze and sprinkle with sea salt and fresh cracked pepper.  Serve!

Something for the Sweet Tooth

Salted Caramel-Apple Strudel

Recipe via Food Network

See original recipe here


1/2 cup granulated sugar, plus more for sprinkling

1/2 teaspoon kosher salt, plus more for sprinkling

1 stick salted butter

2 teaspoons apple cider vinegar

2 pounds Golden Delicious apples (about 4 large apples), peeled and cut into 3/4-inch pieces

3 tablespoons finely crushed gingersnaps (about 4 cookies)

1/2 teaspoon ground cinnamon

6 sheets frozen phyllo dough, thawed

1/2 cup cold heavy cream

Confectioners’ sugar, for dusting


Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the skillet with a wet pastry brush. Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble).

Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely.

Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat. Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan.

Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar. Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tablespoons gingersnap crumbs on top.

Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge. Place seam-side down on the prepared baking sheet. Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent. Bake until golden brown, 30 to 35 minutes.

Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners’ sugar and cut into pieces. Serve with the caramel whipped cream and more caramel; sprinkle with salt.

Quick and Easy

Stir-Fried Broccoli with Cashews

Recipe via Food Network

See original recipe here


1 bunch broccoli

2 tablespoons vegetable oil

4 smashed garlic cloves

4 thin slices ginger

1/4 teaspoon kosher salt

1/2 cup water

2 tablespoons oyster sauce

splash of white vinegar



Cut off the florets of 1 bunch broccoli; peel and thinly slice the stems. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add 4 smashed garlic cloves and 4 thin slices ginger and stir-fry until just golden, 1 minute. Add the broccoli, 1/4 teaspoon kosher salt and 1/2 cup water. Stir-fry until crisp-tender, 4 minutes. Stir in 2 tablespoons oyster sauce, a splash of white vinegar and some cashews.

Author Rachel Oberg

More posts by Rachel Oberg

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