Recipes Inspired by the Box! Mon/Tues/Wed, Nov 4-6

At a Glance – Recipes Inspired by the Box

Soup of the Week – Taco Soup

Preserving the Seasons – Mary’s Homemade Quick Pickles

Vegan – Jake’s Healthful Smoothie

Spotlight on the Herb – California Niçoise Sandwich

Something for the Sweet Tooth – Persimmon Cookies

Foodie Focus – Fresh Jicama Fries

Soup of the Week

Taco Soup


Photo credit De Ma Cuisine

Recipe via Rachel Oberg of De Ma Cuisine

See original recipe here


½ lb. ground beef

½ T olive oil

1 onion, chopped

1 medium (about 1½ C) zucchini (or other summer squash), chopped

3 small radishes, chopped

1 serrano chili pepper, ribs and seeds removed, diced

to taste, salt

to taste, pepper

1 t chili powder

¼ t cumin

pinch all spice

pinch ginger

1 C corn (frozen or fresh)

2 cloves garlic, diced

2 tomatoes (about 1½ C), chopped

1 T red wine vinegar

2 T lemon juice, divided

6-7 C stock (vegetable, chicken, or beef), or water

salsa, for topping

corn chips, for topping

Greek yogurt (or sour cream), for topping

cheddar cheese, grated, for topping

fresh cilantro, chopped, for topping


Place beef in a soup pot. Cook over medium heat until it’s partially cooked. Add olive oil and next 10 ingredients (thru ginger). Cook over medium-low heat for 5-10 minutes, or until veggies are tender, stirring occasionally.
Add corn and garlic, cook 1 minute.
Add tomato paste, tomatoes, vinegar, and 1 T lemon juice; cook 1-2 minutes.
Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes, or until veggies are tender.
Add remaining lemon juice. Taste and adjust seasoning if needed.
Serve topped with cheese, yogurt, salsa, chips, and cilantro.

Preserving the Seasons

Mary’s Homemade Quick Pickles

Recipe via Abundant Harvest Organics subscriber, Mary


2 large cucumbers, thinly sliced using a mandolin

1 cup red wine vinegar
1 cup water
2 crushed garlic cloves
1/4 tsp black peppercorn
2 tsp coriander seed
1 bay leaf
1 1/2 teaspoons mustard seeds
2 tablespoons kosher salt
1/2 cup + 2 tablespoons white sugar


Set sliced cucumbers aside. In a sauce pan, combine red wine vinegar, water, garlic, spices, and sugar. Bring to a boil. Pour over the cucumbers let sit. (The longer it sits the less crunchy the cucumber gets!) Drain & enjoy.


Jake’s Healthful Smoothie

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


1 C spinach or kale leaves

1 pear or apple

½ C melon

3-5 T hemp seeds

2 bananas

2 C almond milk

2 T hemp oil

1 T flax oil

1 nub fresh ginger (opt.), finely chopped

1 C water or orange juice


All ingredients go in the blender, then blend until it gets to the desired consistency!


Use the fruits that you like and that you have on hand. In summer, stone fruits could be used, in winter, oranges would be great. 🙂

Spotlight on the Herb

California Niçoise Sandwich

Recipe via My Recipes

See original recipe here


1 baguette-style loaf, about 20 inches long and 3 to 4 inches wide

1/2 cup mayonnaise
1 garlic clove, minced
2 teaspoons grated lemon peel
2 cans (6 1/2 to 7 oz. each) oil-packed tuna, drained
1 1/2 tablespoons chopped fresh tarragon
1 1/2 tablespoons red wine vinegar
Salt and pepper
1/2 cup thinly sliced radishes
1 medium tomato, thinly sliced
2 hard-cooked eggs, sliced into thin rounds
1/2 avocado, thinly sliced

1/2 cup chopped pitted kalamata olives


Slice loaf in half lengthwise. Scoop out about 3/4 of the bread from the top and bottom halves to create pockets; discard scooped-out bread.
In a small bowl, whisk together the mayonnaise, garlic, and lemon peel. Spread generously over inside of loaf’s top half.
In a medium bowl, stir together the tuna, tarragon, vinegar, and salt and pepper to taste. Spoon into bottom half of loaf.
Top tuna mixture with radish slices, then the tomato, eggs, and avocado slices. Spoon olives over all and top with the other loaf half. To serve, slice into 6 equal portions.
Something for the Sweet Tooth
Persimmon Cookies

Recipe via Abundant Harvest Organics


1 ½ cups brown sugar

½ cup butter, room temperature

1 tsp vanilla

2 eggs

¾ cup persimmon puree

2 ¾ cups flour

1 tsp cinnamon

½ tsp salt

½ tsp baking soda

¼ tsp cloves

1 cup chopped walnuts or pecans


1 ¼ cups powdered sugar

2 tbsp milk

1 tbsp persimmon pulp

1 tsp grated orange peel


Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon, stirring until blended.
Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture. Stirring just until flour is incorporated. Stir in nuts. Let dough chill for a couple of hours.
Preheat oven to 375°. When dough is firm, scoop out in spoonfuls on greased and floured cookie sheet. Bake for 10-12 minutes or until cookies spring back when lightly touched in center. Let Cool.
When cookies have cooled combine ingredients for glaze and whisk until smooth. Drizzle over cookies and let sit until glaze has become firm.

Foodie Focus

Fresh Jicama Fries

Recipe via Abundant Harvest Organics


1 jicama, cut into the shape of fries

3 T olive oil

1/2 t sea salt

1/4 t garlic

1/4 t cayenne

pinch cumin


Peel a jicama and cut the flesh into the shape of fries. Toss them together with 3 tablespoons of olive oil, ½ teaspoon sea salt, ¼ teaspoon garlic, ¼ teaspoon cayenne and a pinch of cumin. And just like that, they’re ready to serve.

Author Rachel Oberg

More posts by Rachel Oberg

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