Recipes Inspired by the Box! Mon/Tues/Wed, Oct 7-9

At a Glance – Recipes Inspired by the Box

Gluten Free – Shepherd’s Pie

Soup of the Week – Italian Vegetable-and-Pasta Stew

Spotlight on the Herb – Provençal Tartlets

Foodie Focus – Mom’s Roasted Beet Salad

Something for the Sweet Tooth – Chocolate Kale Cake with Sea Salt

Vegan – Apple and Pear Soup

Gluten Free

Shepherd’s Pie

Recipe via Rachel Oberg of De Ma Cuisine 



½ lb. ground beef

1 T olive oil

2 carrots, chopped

1 zucchini, chopped

4 small radishes, chopped

1 small onion, chopped

to taste, salt

to taste, pepper

½ t chili powder

½ t coriander

pinch nutmeg

pinch cumin

1 C peas (frozen are fine)

5 cloves garlic, diced

2 T balsamic vinegar

2 T tomato paste

1 T cornstarch

¼ C cold water

1 C stock (chicken, beef, or vegetable)

4-6 C warm/hot mashed potatoes (4 large potatoes)

½ to 1 C Gruyere cheese, grated

sprinkle coriander

sprinkle chili powder


Pre-heat oven to 375F.

Heat oven safe skillet. Add beef. When partially cooked, add carrots through cumin. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender.

Add peas and garlic, cook 1 minute.

Add balsamic vinegar and tomato paste, cook 2 minutes.

Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.

Taste and adjust seasonings.

Smooth out and top with mashed potatoes, cheese, and sprinkle with coriander and chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.

Soup of the Week

Italian Vegetable-and-Pasta Stew

Recipe via My Recipes

See original recipe here


4 cups water

2 cups chopped onion

1 1/2 cups quartered small red potatoes

1 cup dried Great Northern or navy beans

1/2 cup sliced carrot

1/2 cup quartered mushrooms

1/2 cup uncooked pearl barley

1/2 pound lean, boneless round steak, cut into 1/2-inch pieces

1 (14.5-ounce) can pasta-style chunky tomatoes, undrained

1 (14 1/4-ounce) can fat-free beef broth

3 garlic cloves, chopped

1 cup sliced zucchini

1 cup torn spinach

1/2 cup uncooked alphabet or other small pasta

1 tablespoon dried rosemary, crushed

1 teaspoon salt

1 teaspoon rubbed sage

1/2 teaspoon pepper

1/4 teaspoon ground nutmeg

1/2 cup grated Parmesan cheese


Combine first 11 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 6 hours.
Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes or until beans are tender.
Ladle into individual soup bowls, and sprinkle with cheese.

Spotlight on the Herb

Provençal Tartlets

Recipe via My Recipes

See original recipe here



About 1 cup flour

1/4 cup masa harina*

1/4 teaspoon salt

4 tablespoons cold unsalted butter, cut into small cubes

8 ounces cold cream cheese


1 medium green zucchini, cut into 3/4-in. dice or half-moons

1/2 large yellow onion, cut into 3/4-in. dice

1/2 large red bell pepper, stemmed, seeded, and cut into 3/4-in. dice

2 small Japanese or Thai eggplant (10 oz. total), cut into half-moons

1 teaspoon finely chopped fresh thyme leaves

1 teaspoon finely chopped fresh oregano leaves

1/2 tablespoon finely chopped garlic

About 3/4 tsp. kosher salt

3/4 teaspoon pepper

5 tablespoons extra-virgin olive oil, divided

3/4 pound Roma tomatoes, halved lengthwise

4 fresh sage leaves

Several small thyme and oregano sprigs

1 large egg

1/4 cup coarsely chopped black olives, such as gaeta or kalamata

1/3 cup chopped fresh basil leaves

3/4 cup finely shredded fontina cheese, divided

1/4 cup finely shredded parmesan cheese, divided


Whirl 1 cup flour, the masa harina, and salt in a food processor to blend. Add butter and pulse until crumbly. Add cream cheese in small pieces and whirl until dough comes together. Shape dough into a 3-in.-thick log. Cut in half crosswise to make 2 disks, wrap each in plastic wrap, and chill at least 1 hour and up to 3 days.

Preheat oven to 400°. Toss vegetables in a large bowl with chopped thyme and oregano, garlic, 3/4 tsp. salt, the pepper, and 1/4 cup oil. Spread vegetables in a single layer on a rimmed baking pan.

Line another rimmed baking pan with parchment and place tomatoes, cut side down, on sheet. Brush with remaining 1 tbsp. oil, sprinkle with salt, and scatter with sage and thyme sprigs.

Roast vegetables and tomatoes until vegetables are light golden and very tender and tomato skins are browned and very tender, 30 to 40 minutes. Halfway through cooking, rotate trays and turn vegetables (except tomatoes) with a spatula.

Meanwhile, halve each dough disk horizontally. On a lightly floured board, roll each into a 7-in. round. Lay rounds on 2 baking pans lined with parchment; chill until ready to bake. Whisk together egg and 2 tbsp. water in a small bowl.

Roughly chop tomatoes when cool enough to handle. In a large bowl, gently toss chopped tomatoes with roasted vegetables, olives, basil, 1/2 cup fontina, and 3 tbsp. parmesan. Reduce oven temperature to 375°.

Roll edge of each dough round over on itself to form a thick rim. Mound about 3/4 cup vegetable mixture in center of each; spread even. Sprinkle with remaining fontina and parmesan.

Brush exposed crusts with egg wash. Bake tartlets until golden, about 35 minutes, switching pans halfway through. Serve warm, scattered with oregano sprigs.

*Find masa harina in well-stocked grocery stores and Mexican markets.

Foodie Focus

Mom’s Roasted Beet Salad

Recipe via De Ma Cuisine

See original recipe here


2-3 medium beets, halved for roasting
4 T olive oil
1 t lemon juice
1 T balsamic vinegar
1/2 T honey
1 T dijon mustard
1/2 t dried thyme
1/2 t garlic
1/4 t salt
bit of pepper
1 C almonds, coarsely chopped
1 T butter
2 T honey
4-8 C kale
1/4 C parmesan or gorgonzola cheese
Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
When cool enough to handle, peel and julienne (cut to look like matchsticks).
Whisk together lemon juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
Combine beets with dressing. Let flavors meld for up to 3 hours before serving.
Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
Top greens with beet mixture, cheese, and almonds.
Something for the Sweet Tooth

Chocolate Kale Cake with Sea Salt

Recipe via Foodie Underground

See original recipe here


1/2 cup rice flour

3/4 cup ground almonds or almond flour

2 eggs

1 teaspoon vanilla extract

1 teaspoon sea salt

1/4 cup sugar

1/4 cup cocoa powder

3 large kale leaves

1/8 cup olive oil

For topping:

1/4 cup chopped dark chocolate or chocolate chips

Coarse sea salt


Boil two cups of water. Remove from heat and place kale leaves in water. Cover and let sit for two minutes. Remove and drain water, keeping about 2 tablespoons of the water.

Place kale and the remaining water in a food processor and mix until you get a puree consistency. Depending on the quality of your food processor, you may not get all the way to a puree. Just make sure that the kale is in the smallest bits as possible.

In a bowl, whisk together eggs, sugar and vanilla. Mix in cocoa powder. Add kale puree and olive oil.

Mix in flour, almonds and sea salt and stir until well blended.

Grease a circular cake pan and dust with ground almonds. Pour in cake batter. Bake at 350 for 10 minutes.

Remove from oven and sprinkle cake with the chopped chocolate. Turn off the oven and put the cake back in for a minute or two, just to melt the chocolate. Spread chocolate evenly with a knife. Sprinkle lightly with coarse sea salt.


Apple and Pear Soup

Recipe via All Recipes

See original recipe here


1 tablespoon reduced-fat margarine

3 tart apples – peeled, cored, and chopped
3 pears – peeled, cored, and chopped
5 cups vegetable broth
1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1 bay leaf
1 1/2 teaspoons pureed fresh ginger

Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply