Recipes Inspired by the Box! Mon/Tues/Wed, Sept 16-18

At a Glance – Recipes Inspired by the Box

Vegan – Broccoli Salad

Vegetarian – Eggplant, Tomato, and Smoked Mozzarella Tart

Foodie Focus  – Roasted Eggplant Spread

Spotlight on the Herb – Lemon-Basil Chicken with Basil Aioli

Something for the Sweet Tooth – Vegan Apple Pie 

Quick and Easy – Peanut and Squash Soup


Broccoli Salad

Recipe via Kristen Staggs

Makes 9 cups


2 carrots, cut into matchsticks

6 broccoli stalks, thinly sliced

1/4 cup sunflower seeds

1/2 cup grapes

1/2 cup raisins

1/2 cup walnuts, chopped

2/3 cup vegan mayonnaise (preferably Veganaise)

1/4 cup agave nectar or brown rice syrup


In a large bowl, add all ingredients. Stir and mix well. Serve immediately, or refrigerate for 1 hour to chill.


Eggplant, Tomato, and Smoked Mozzarella Tart

Recipe via My Recipes

See original recipe here



1 cup all-purpose flour

1 tablespoon toasted wheat germ

1 teaspoon baking powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 cup water

1 tablespoon olive oil

Cooking spray


1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices

3/4 teaspoon salt, divided

1/2 teaspoon olive oil

4 garlic cloves, thinly sliced

1 tablespoon chopped fresh basil

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh mint

2 plum tomatoes, thinly sliced (about 6 ounces)

1/2 cup (2 ounces) shredded smoked mozzarella cheese, divided

2 tablespoons grated fresh Parmesan cheese


Preheat oven to 400°.

To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture. Add water and 1 tablespoon oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 times. Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Remove top sheets of plastic wrap. Fit dough, plastic-wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes. Cool completely on a wire rack.

To prepare filling, arrange eggplant on several layers of heavy-duty paper towels. Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes. Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes. Stack eggplant slices on a plate; cover with plastic wrap. Let eggplant stand 7 minutes to steam.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.

Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust. Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan. Bake at 400° for 10 minutes or until cheese melts. Cut into 8 wedges.

Foodie Focus 

Roasted Eggplant Spread

Recipe via Food Network

See original recipe here

Makes 6-8 servings


1 medium eggplant

2 red bell peppers, seeded

1 red onion, peeled

2 garlic cloves, minced

3 tablespoons good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon tomato paste


Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

Spotlight on the Herb

Lemon-Basil Chicken with Basil Aioli

Recipe via My Recipes

See original recipe here



1/2 cup chopped fresh basil

1/3 cup chopped green onions

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

1/2 teaspoon lemon pepper

1/4 teaspoon freshly ground black pepper

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray

Basil Aioli:

1/4 cup finely chopped fresh basil

2 tablespoons low-fat mayonnaise

1 tablespoon fresh lemon juice

1 1/2 teaspoons Dijon mustard

3/4 teaspoon bottled minced garlic

1/2 teaspoon olive oil


To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done.

While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.

Something for the Sweet Tooth

Vegan Apple Pie

Recipe via Kristen Staggs

Servings: 8


4-5 Granny Smith apples, cored and thinly sliced

1/3 cup vegan margarine, softened (Earth Balance is best tasting)
1/3 cup packed brown sugar
4 tbsp regular sugar (optional)
1 tbsp ground cinnamon
2 tbsp Apple Cider Vinegar (optional)
1 tsp grated nutmeg
1 pre-made 9 inch vegan pie crust (usually you can find frozen in your Natural Food store freezer)


Preheat the oven to 350 degrees.

Places apples, sugar(s), cinnamon, vinegar, nutmeg in bowl – toss and coat all pieces. Lay out bottom of crust in pan then scoop the apples out into the crust. Dot with the vegan margarine.
Cover with top crust and poke little slits in it to help air escape and make it look pretty.

Bake for 45 to 50 minutes, or until apples are very soft when pierced with a knife.

Quick and Easy

Peanut and Squash Soup

Recipe via My Recipes

See original recipe here


1 1/2 teaspoons peanut oil

4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups fat-free, less-sodium chicken broth
3/4 cup reduced-fat creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper

1/4 cup chopped fresh cilantro


Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.

Author Rachel Oberg

More posts by Rachel Oberg

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