Recipes Inspired by the Box! Mon/Tues/Wed, Oct 21-23

At a Glance – Recipes Inspired by the Box

Soup of the Week – Hearty Lentil Stew

Vegan – Thyme & Almond Cheese Beet Stacks

Spotlight on the Herb – Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Gluten-Free – Shepherd’s Pie of the South

Something for the Sweet Tooth – Pomegranate and Pear Jam

Quick and Easy – Thai-Style Chicken Stir-Fry

Soup of the Week

Hearty Lentil Stew


Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


2 T olive oil

2 carrots, diced or chopped

2 celery ribs, diced or chopped

1 leek, chopped

1 turnip, diced or chopped

1 potato, diced or chopped

2 radishes, (about 1/4 C) diced or chopped

4 cloves garlic, diced

1-2 tomatoes, chopped

2 T tomato paste

3 C spinach, roughly chopped (or collard greens, kale, swiss chard)

4 collard green leaves (about 1 C), roughly chopped

2 T balsamic vinegar

2 t salt

1/4 t pepper

pinch ginger

pinch cayenne (or more if you want it spicier)

1 T sweet paprika

1 T smoked paprika

1/2 T chili powder

pinch nutmeg

1 C lentils, uncooked

4 C vegetable stock (plus 1/2 to 1 C water, if necessary)

parmesan cheese, for topping


Heat soup pot. Add oil. Add veggies (through radishes) and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more. Add tomatoes, tomato paste, and 1 T balsamic vinegar, stir around and cook 2 minutes.
Add remaining seasonings, including another t of salt (if desired), lentils, and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down (or continue to cook for a few minutes). Taste and add more seasoning if desired.
Serve topped with parmesan cheese.

It would be fun to serve this stew in a hollowed out pumpkin or squash.


Thyme & Almond Cheese Beet Stacks

Recipe via Joyous Health

See original recipe here


2 large beets

1 tbsp olive oil

1 tbsp salt

½ tsp pepper

1 cup almonds, soaked, drained and skins removed

3/4 cup water

2 tablespoons harissa spiced olive oil (regular olive oil will do)

3 tablespoons lemon juice

1 clove garlic

2 sprigs of thyme

1 tsp salt

1 red chili

1 tsp coconut oil

1 tsp salt

½ tsp pepper


Wash and trim the beets, drizzle with oil, season with salt and pepper and wrap with foil. Roast in a 400oF oven for 30 minutes. Remove from oven, cool and peel the skin- they will slice right off. Set aside. TIP: prepare 8 beets and store in your fridge for a week.

Soak almonds overnight in water. Drain and pop off skins.

Place almonds through red chili in food processor. Process until smooth. This will take a bit of time, don’t rush. Store in an airtight container for up to 1 week.

*If you want to create a firmer cheese, place the mixture into a nut milk bag and refrigerate overnight.
Slice the beets in 1 inch rounds and season with salt and pepper. Heat the coconut oil in a pan on medium high heat, place the beets in the pan and cook on both sides for 3 minutes. Layer the beets with “cheese” and enjoy!

Spotlight on the Herb

Crispy Salmon with Risotto and Slow-Roasted Tomatoes

Recipe (adapted slightly) via My Recipes

See original recipe here


Roasted Tomatoes:

Cooking spray

9 plum tomatoes, halved

1 tablespoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon chopped fresh thyme

1/2 teaspoon freshly ground black pepper

4 garlic cloves, minced


4 1/2 cups fat free, less-sodium chicken broth

1 tablespoon olive oil

2 1/4 cups (1/2-inch-thick) sliced leek

1 1/2 cups uncooked Arborio rice

1/3 cup dry white wine

6 cups torn greens

1/2 cup half-and-half

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper


2 teaspoons olive oil

6 (5-ounce) salmon fillets, skinned

1/2 teaspoon sea salt

1/2 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper


Thyme sprigs (optional)


Preheat oven to 350°.

To prepare tomatoes, coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for 1 1/2 hours or until very soft and slightly shriveled, turning occasionally.

To prepare risotto, bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.

Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add greens and cook until wilted. Stir in half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.


Shepherd’s Pie of the South


Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here


½ T bacon grease (or olive oil)

½ T olive oil
1 T butter, unsalted
1 onion, chopped
1 C corn
1 C (about 5 leaves) collard greens, chopped
1 carrot, chopped
1 leek, chopped
½ to 1 t red pepper flakes
1 t salt
¼ t pepper
pinch all spice
6 cloves garlic, minced
1½ C chicken, cooked and shredded
½ C barbecue sauce
1 t dijon mustard
1 t maple syrup
1 t apple cider vinegar
1 C water
1 T cornstarch
2 T cream
2 T lemon juice
2-3 C polenta

½ to 1 C parmesan cheese, grated


Heat oven proof skillet (cast iron works great). Add butter, bacon grease, and olive oil and let them brown. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium to medium-high heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you’re using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.


I use leftover polenta and chicken for this dish.
Something for the Sweet Tooth

Pomegranate and Pear Jam

Recipe via My Recipes

See original recipe here


2 cups sugar

2 cups chopped, peeled Seckel (or other) pear

2/3 cup strained fresh pomegranate juice (about 2 pomegranates)

1/4 cup rose wine

1/4 cup pomegranate seeds

1/2 teaspoon butter

2 tablespoons fruit pectin for less- or no-sugar recipes (such as Sure-Jell in pink box)

1 tablespoon grated lemon rind

1 teaspoon minced fresh rosemary


Combine sugar, pear, pomegranate juice, and wine in a large saucepan over medium heat; stir until sugar melts. Bring to a simmer; simmer 25 minutes or until pear is tender.
Remove from heat; mash with a potato masher. Add pomegranate seeds and butter; bring to a boil. Stir in fruit pectin. Return mixture to a boil; cook 1 minute, stirring constantly.
Remove from heat; stir in lemon rind and rosemary.
Cool to room temperature. Cover and chill overnight.

Quick and Easy

Thai-Style Chicken Stir-Fry

Recipe via My Recipes

See original recipe here


1 1/2 tablespoons fish sauce

1 tablespoon low-sodium soy sauce
1 tablespoon bottled minced fresh ginger
3 tablespoons fresh lime juice, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 tablespoon canola oil
2 cups (1/4-inch-thick) slices zucchini
1 cup (1/2-inch-thick) slices onion
1 cup (1/4-inch-thick) slices red bell pepper
4 garlic cloves, minced
2 jalapeño peppers, seeded and minced
1/4 cup thinly sliced fresh basil
1/4 cup minced fresh cilantro
1/4 cup chopped green onions


Combine first 3 ingredients in a large zip-top plastic bag; add 1 1/2 tablespoons lime juice. Add chicken; seal and marinate in refrigerator 25 minutes. Remove chicken from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 2 minutes or until chicken begins to brown. Add zucchini and next 4 ingredients (through jalapeños); stir-fry 5 minutes or until chicken is done. Add reserved marinade, and cook 1 minute. Remove from heat; stir in 1 1/2 tablespoons lime juice, basil, cilantro, and green onions.

Author Rachel Oberg

More posts by Rachel Oberg

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