Recipes Inspired by the Box! Mon/Tues/Wed, Sept 14-16, 2015

At a Glance – Recipes Inspired by the Box

Vegetarian – Veggie Pot Pie

Appealing Appetizers – Veggie Fries with Dip 

Soup of the Week – Minestrone the Third

Spotlight on the Herb – Summer Vegetable Frittata

Super Salads – Layered Salad

Something for the Sweet Tooth – Caramel Apple Cheesecake Bars



Veggie Pot Pie

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine


  • 2 T olive oil
  • 1 C any: potatoes, rutabagas, sweet potatoes, chopped
  • 6-7 C combination of any that you like together: carrots, parsnips, turnips, beets, radishes, eggplant, summer squash, winter squash, onion, shallot, leeks, fennel, celery, greens, cabbage, bell pepper, green beans, peas, broccoli, cauliflower, corn, asparagus
  • to taste salt
  • 2-3 cloves garlic, diced
  • ½ C lentils or tofu (optional), chopped, if tofu
  • ¼ C any* (fresh): garlic chives, basil, parsley, oregano, thyme, or rosemary, chopped
  • ½ t paprika
  • 1 t dijon mustard
  • 2 T AP flour or 1 T cornstarch whisked with 2¼ C cold veggie stock
  • 1 T lemon juice or vinegar
  • 1 pie crust
  • 1 egg (optional), whisked, for brushing
  • salt


  1. Pre-heat the oven to 350F.
  2. Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired.
  3. Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6″ ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center.. Bake for 30 minutes, or until crust is browned and flaky.
Could substitute tarragon, chives, dill, and parsley if using a combination of any of the following veggies: eggplant, asparagus, broccoli, carrots, cauliflower, celery, corn, fennel, garlic, greens, leeks, radishes, shallots, zucchini, onions, potatoes.
Serve with your favorite fruit and a green salad with a few chopped veggies, some nuts, and an herb and balsamic vinaigrette.

Appealing Appetizers 

Veggie Fries with Dip (roast any veggies)

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)


  • 3-5 C root veggies (like parsnips, carrots, beets, potatoes, rutabagas, turnips, watermelon radishes) (could also use summer squash, winter squash, broccoli, cauliflower, eggplant, fennel, green beans), cut into ⅜” x ⅜” x 3″ sticks (or French fry shape)
  • 1-2 T olive oil
  • to taste salt
  • to taste pepper
  • dip: ¾ C yogurt
  • ¼ C parmesan cheese, grated
  • 1-2 cloves garlic
  • pinch ginger
  • ½ T honey
  • 1 T balsamic vinegar
  • ¼ to ½ T fresh thyme
  • 1 T fresh parsley
  • ¼ C fresh basil
  • to taste salt
  • to taste pepper


  1. Pre-heat the oven to 400F.
  2. Toss veggies with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until veggies are crispy outside, tender inside – may take longer or shorter depending on the particular veggie).
  3. Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
  4. Serve immediately.
This makes a lot of dip, so you could probably halve the recipe and be just fine… probably. 😉 Serve with a big salad.

Soup of the Week

Minestrone the Third

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here


  • 1 t olive oil
  • 2 C broccoli or broccoli diCicco, or cauliflower, chopped (including leaves and stems)
  • 3 carrots (or 1 C parsnips, 1 C radish, 1/2 C turnip, 1 C bell or sweet pepper), chopped
  • 1 shallot, leek, or onion, chopped
  • 1 t fresh rosemary
  • to taste salt
  • ¼ C water
  • 6 cloves garlic, chopped
  • 3 T balsamic vinegar
  • 2 T tomato paste
  • 1 C greens (or cabbage), chopped
  • ½ C peas (frozen are fine)
  • 1½ to 2 C diced tomatoes
  • 6 C vegetable stock
  • 1 T lemon juice
  • ½ pkg. rice penne pasta
  • 1½ to 2 C garbanzo beans, cooked
  • 1½ to 2 C cannellini beans, cooked
  • 1 T Italian herb mix (or a bit of each: oregano, thyme, and basil)
  • lemon wedges, for serving
  • parmesan cheese, for serving


  1. Heat soup pot, add olive oil; add broccoli through 1 t salt. Cook covered over medium-low heat for 5 minutes, stirring occasionally. Add ¼ C water, cook covered for 5 minutes more. Add garlic and cook 2 minutes. Add vinegar, tomato paste, greens, peas, and tomatoes; cook 2 minutes.
  2. Add stock; bring to a boil. Reduce to a simmer and cook 10-20 minutes, or until veggies are tender. Add 1 T lemon juice.
  3. Cook pasta, but do not add to soup. Drain and keep warm.
  4. Add beans and herbs to soup, cook 3 minutes.
  5. Taste and adjust seasoning.
  6. Place a scoop of pasta in a bowl, add soup, and top with parmesan cheese and a squeeze of lemon.
Serve with some crusty bread. This could be made in the Crock Pot too. Add the lemon juice and greens in the last 30 minutes of cooking. Just cook the pasta separately. Leftovers can be frozen, without pasta.

Spotlight on the Herb

Summer Vegetable Frittata

Photo credit J. Lessard

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)


  • 1 ½ tbsp olive oil
  • ½ tsp salt, divided
  • 1 c diced squash
  • 2 garlic cloves, minced
  • ¼ tsp black pepper
  • ½ c chopped sweet (or bell) peppers
  • ⅓ c chopped onion (shallot or leek)
  • ½ c chopped seeded tomato
  • 1 tbsp chopped oregano (or dill, sage, parsley, basil)
  • 9 large eggs


  1. Heat oil in oven proof skillet over medium heat.
  2. Add squash, peppers, onion, herbs, ¼ tsp salt, ⅛ tsp black pepper and garlic.
  3. Cover and cook until veggies are tender.
  4. Stir in tomato. Cook uncovered for 5 min or until liquid evaporates.
  5. In a separate bowl, combine eggs, ¼ tsp salt and ⅛ tsp black pepper in bowl and whisk together. Pour egg mixture into pan over veggies stirring gently.
  6. Cover, reduce heat, and cook 15 – 25 mins until set in the center.
  7. Cut into wedges and serve.


Serve with your favorite fruit.

Super Salads 

Layered Salad

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)


  • 1 lb bacon
  • 1 head lettuce (or other greens)
  • 1 red onion, chopped
  • 1 ½ cup fresh peas that have been cooked
  • 10 ounces cheddar cheese
  • 1 cup chopped cauliflower (or broccoli)
  • 1 cup grated carrots (or squash)
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped sweet peppers
  • 1 ¼ cup mayonnaise
  • 2/3 cup Parmesan cheese
  • 2 tbsp white sugar


  1. Cook the bacon in microwave, cool and crumble. Set aside.
  2. In a large flat bowl place the rinsed and chopped lettuce, chopped onion, peas, grated carrots, shredded cheese and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese.  Drizzle over the salad and refrigerate until chilled.

Something for the Sweet Tooth

Caramel Apple Cheesecake Bars

Photo credit Kristina Bell

Recipe from Abundant Harvest Organics via Carol Peterson



2 c flour
½ c firmly packed brown sugar
1 c butter softened

Cheesecake Filling:

3 (8 oz) pkg cream cheese, softened
¾ c sugar, plus 2 tbsp, divided
3 large eggs
1 ½ tsp vanilla extract


3 green apples, peeled, cored, finely chopped
½ tsp ground cinnamon
¼ tsp ground nutmeg

Streusel Topping:  

1 c firmly packed brown sugar
1 c flour
½ c quick cooking oats
½ c butter, softened


½ c caramel topping for drizzling after baking


  1. In a medium bowl, combine crust ingredients. Press evenly into a 9/13 foil lined pan. Bake for 15 minutes.
  2. In a large bowl beat filling until smooth. Pour over warm crust.
  3. In a small bowl stir together apples mixture and spoon over cream cheese.
  4. Make the streusel topping making sure butter is combined and sprinkle over the apples. Bake 40 to 45 minutes or until filling is set. Drizzle with caramel topping and let cool. Serve cold.

Author Rachel Oberg

More posts by Rachel Oberg

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