Recipes Inspired by the Box! Mon/Tues/Wed, Oct 14-16

At a Glance – Recipes Inspired by the Box

Vegetarian – Barley Stuffed Poblanos

Simple Suppers – Argentine Sausage with Zucchini and Bulgur Wheat

Spotlight on the Herb – Mediterranean Stuffed Eggplant

Foodie Focus – Melanzane (Eggplant) with Pasta

Something for the Sweet Tooth – Fast and Easy Baked Pears

Quick and Easy – Spaghetti and Meatballs


Barley Stuffed Poblanos

Recipe via My Recipes

See original recipe here


3 tablespoons olive oil, divided

1 large onion, diced

1 1/2 cups barley, soaked overnight and drained

1 bunch kale, thick stems removed, leaves chopped

1 1/8 teaspoons chili powder, divided

3 garlic cloves, minced

3 C crushed tomatoes

1/4 teaspoon kosher salt

6 large poblano peppers

2 ounces reduced-fat white cheddar, grated (1/2 cup)

3 slices reduced-fat Monterey Jack cheese, halved

1/2 cup crumbled pasteurized queso fresco


In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook until soft (5-7 minutes). Add barley and 3 3/4 cups water and cook until barley is tender (about 30 minutes). Stir kale and 1/8 teaspoon chili powder into barley until kale is wilted; mix in cheddar.

Meanwhile, in a heavy pot, heat remaining oil over medium heat. Add garlic and cook 3 minutes. Add tomatoes, remaining 1 teaspoon chili powder, and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens (about 30 minutes). Turn heat to low; cover.

Preheat broiler with rack in middle position. Slice off stems from peppers to make a wide hole for stuffing; reserve stems. Using a small knife, carefully remove membranes and seeds. Stuff peppers tightly with barley mixture; return stem ends to top of peppers. Place in a large, broiler-proof baking dish; broil until peppers are charred and soft (20 minutes), turning once halfway through. Add tomato sauce to pan around peppers; cover each pepper with 1/2 slice Monterey Jack. Broil until cheese melts (1-2 minutes). Transfer peppers to plates with sauce; top each with 1 tablespoon plus 1 teaspoon queso fresco.

Simple Suppers

Argentine Sausage with Zucchini and Bulgur Wheat

Recipe via De Ma Cuisine

See original recipe here


1 C bulgur wheat

2 C vegetable stock (water or chicken stock are fine too)

2 T olive oil

2 Argentine sausages, cut into rounds

1 medium zucchini, cut into chunks

3 cloves garlic, diced

½ t red pepper flakes

salt, to taste

pepper, to taste

1 T lemon juice

1 T fresh parsley, chopped

1 T fresh basil, chopped

1 tomato, chopped, for topping

parmesan cheese, grated, for topping

¼ C walnuts, chopped, for topping

olive oil, for drizzling


Cook wheat (similar to cooking rice): Add stock and wheat to a medium pan. Bring to a boil. Reduce to a simmer and cook, partially covered, for 30-45 minutes.
Heat skillet, add oil. When oil is hot, add sausage and zucchini (if using fully cooked sausage – if not, cook sausage until it’s almost done and then add zucchini). Cook over medium heat for 10 minutes.
Add seasonings, lemon juice, and garlic to skillet. Cook for 1-2 minutes.
Add wheat and herbs. Stir and cook 1-2 minutes.
Serve topped with tomato, walnuts, parmesan cheese, and a drizzle of excellent olive oil.

Spotlight on the Herb

Mediterranean Stuffed Eggplant

Recipe via My Recipes

See original recipe here


3 medium eggplants

Cooking spray

4 teaspoons olive oil, divided

1 1/2 cups chopped onion

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1/4 cup dry white wine

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

6 plum tomatoes, chopped

3 garlic cloves, minced

1 medium zucchini, chopped

1 medium summer squash, chopped

1 1/2 teaspoons salt, divided

1/4 teaspoon freshly ground black pepper

3/4 cup (3 ounces) crumbled feta cheese

1 1/4 cups panko (Japanese breadcrumbs), divided

Chopped fresh parsley (optional)


Preheat oven to 350°.

Cut each eggplant in half lengthwise. Scoop out pulp, leaving a 1/4-inch-thick shell, and reserve pulp. Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350° for 15 minutes.

Chop the reserved eggplant pulp into 1/2-inch pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add reserved eggplant to pan, and sauté 8 minutes or until eggplant begins to brown. Place eggplant in a bowl. Coat pan with cooking spray. Add onion, and sauté 5 minutes or until tender. Stir in red and green bell peppers and the next 7 ingredients (through squash); sauté 6 minutes. Return eggplant to pan. Stir in 1 1/4 teaspoons salt and black pepper; sauté for 5 minutes. Remove from heat; stir in feta cheese and 1/4 cup panko. Cool slightly. Spoon about 1 cup eggplant mixture into each eggplant shell.

Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt. Sprinkle panko mixture evenly over stuffed eggplants. Lightly coat with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated and tops begin to brown. Sprinkle with parsley, if desired.


This would be great with Greek Salad Cucumbers.

Foodie Focus

Melanzane (Eggplant) with Pasta

Recipe via De Ma Cuisine

See original recipe here


1 eggplant, peeled and sliced lengthwise 1/4″ thick

salt (for eggplant)
2 T olive oil, divided
1 medium (1 C) onion, diced or chopped
6 cloves garlic, diced (you can use less if you’d like)
salt and pepper (to taste)
pinch thyme
pinch red pepper flakes
1/2 C vegetable stock or pasta water
1-2 C cooked pasta (use your favorite kind of fettuccine noodles, broken into 2″ pieces)
basil, fresh, chopped, for topping
lemon slices, for topping


Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.

Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
Serve topped with basil and a squeeze of lemon.
Something for the Sweet Tooth

Fast and Easy Baked Pears – Kid’s love’em

Recipe via Kristen Staggs


2-3 pears halved, seeds removed

1/8 C water

brown sugar or agave nectar


Place pears in baking pan or ceramic baking dish skin side down.
Pour water in the bottom of pan.
Drizzle brown sugar or agave nectar over the flesh of the pears.

Bake in oven for 35-40 minutes until soft

Serve in bowl with a scoop of your favorite vanilla ice cream (we recommend So Delicious Creamy Vanilla)

Quick and Easy

Spaghetti and Meatballs

Recipe via De Ma Cuisine

See original recipe here


spaghetti noodles

sauce: 1 T olive oil
1 onion, chopped
2 carrots, grated
1 C summer squash, chopped
1 C Korean daikon radish, grated
4 cloves garlic, minced
1 T balsamic vinegar
1 C tomatoes, chopped
1 C kale, roughly chopped
2 C napa cabbage (optional), chopped
1/2 to 1 t salt
1/4 t pepper
1/2 t dried thyme
1 T fresh oregano, chopped (or 1/2 t dried)
3/4 t dried basil
1/2 t dried rosemary
1/2 t dried parsley
dash cayenne
2 C tomato sauce
2 C pasta water
meatballs: 1 lb. ground beef
drizzle olive oil
1/2 t garlic smoked sea salt (or sea salt)
1 t lemon juice
1 t dijon mustard
2-3 cloves garlic, minced
1 T olive oil
parmesan, grated, for topping

fresh basil, for topping


Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.

Heat skillet. Add 1 T olive oil. When it’s hot, add onion, carrot, summer squash, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add tomato, kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.

Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don’t over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
Top pasta with sauce, meatballs, parmesan, and basil.
*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.

Author Rachel Oberg

More posts by Rachel Oberg

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