Recipes Inspired by the Box! Mon/Tues/Wed, Sept 23-25

At a Glance – Recipes Inspired by the Box

Vegan – Savory Summer Squash and Potato Soup

Super Salads – Pear, Blue Cheese, and Walnut Salad with Smoked Turkey

Spotlight on the Herb – Lemongrass Tofu Banh Mi

Gluten Free – Zucchini-and-Mint Gazpacho with Radish Salsa

Something for the Sweet Tooth – Pear Crisp

Quick and Easy – Potato, Chorizo, and Green Chile Burritos


Savory Summer Squash and Potato Soup

Recipe via Kristen Staggs


4 cup summer squash

1 cup yellow onion

1/2 cup carrots

2 clove garlic

2 cup potatoes, diced into cubes

1/2 cup white wine

4 cups veggie broth

1/2 tsp each: coriander, turmeric, and paprika + you will need to sprinkle paprika on the top of each bowl

1/4 tsp cumin, mustard powder, and cinnamon

pinch cayenne pepper (if desired)

1/2 cup coconut milk (full fat kind – yum) + 1 Tbsp for top of each bowl

1 tablespoon olive oil


In a medium pot, heat olive oil over medium low heat. Add in garlic and onions, sauteing until onions begin to soften and you can smell the garlic wafting in your kitchen.

Add in squash, carrot, and potatoes and continue to cook until squash and potatoes being to soften, then add in spices and then white wine to de-glaze the pan. Then, pour in vegetable broth, bring to a boil, and reduce then to a simmer. Let simmer until potatoes and squash are soft, 20-25 minutes.

Once everything is done, use an immersion blender or regular blender
to blend ingredients together. Return soup back to stove top,
stir in coconut milk, and heat again until soup is hot.

When ready to serve, place soup in a bowl, spoon 1 tablespoon of coconut milk onto top of soup, and sprinkle a little paprika on top of each.

Super Salads

Pear, Blue Cheese, and Walnut Salad with Smoked Turkey

Recipe via My Recipes

See original recipe here


2 tablespoons cider vinegar

2 tablespoons water

1 1/2 teaspoons olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

2 cups (2-inch) strips smoked turkey breast (about 10 ounces)

1 cup seedless red grapes, halved

1/2 cup chopped celery

2 large red Bartlett pears, thinly sliced

4 cups gourmet salad greens

1/4 cup (1 ounce) crumbled blue cheese

2 tablespoons chopped walnuts


Combine first 5 ingredients in a large bowl, and stir with a whisk. Add turkey, grapes, celery, and pears, tossing well to coat. Arrange 1 cup greens on each of 4 plates; divide grape mixture evenly over greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons walnuts.

Spotlight on the Herb 

Lemongrass Tofu Banh Mi

Recipe via My Recipes

See original recipe here


1 (14-ounce) package water-packed extra-firm tofu, drained

2 tablespoons finely chopped peeled fresh lemongrass

2 tablespoons water

1 tablespoon lower-sodium soy sauce

2 teaspoons sesame oil, divided

1/4 cup rice vinegar

1/4 cup water

1 tablespoon sugar

1/4 teaspoon salt

1 1/4 cups matchstick-cut carrot

1 1/4 cups matchstick-cut peeled daikon radish

1 1/2 tablespoons chopped fresh cilantro

3 tablespoons canola mayonnaise

1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)

1 (12-ounce) French bread baguette, halved lengthwise and toasted

Cooking spray

1 cup thinly sliced English cucumber


Cut tofu crosswise into 6 (2/3-inch-thick) slices. Arrange tofu on several layers of paper towels. Cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Remove tofu from paper towels.

Combine 2 tablespoons lemongrass, 2 tablespoons water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes.

Combine vinegar and the next 3 ingredients (through salt) in a medium bowl, stirring until sugar and salt dissolve. Add carrot and radish; toss well. Let stand for 30 minutes, stirring occasionally. Drain; stir in cilantro.

Combine remaining 1 teaspoon sesame oil, mayonnaise, and Sriracha in a small bowl, stirring with a whisk. Cut bread horizontally. Spread mayonnaise mixture evenly on cut sides of bread.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade, and discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan, and cook for 4 minutes on each side or until crisp and golden. Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture and cucumber slices. Cut loaf crosswise into 6 equal pieces.

Gluten Free

Zucchini-and-Mint Gazpacho with Radish Salsa

Recipe via My Recipes

See original recipe here


1 pound zucchini, cut in half lengthwise and sliced

1/3 cup sliced green onions

1/4 cup fresh mint leaves, plus more for garnish

1 tablespoon red wine vinegar

1 slice gluten-free bread, torn into pieces

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1 garlic clove, minced

1/4 cup olive oil, divided

1/2 cup finely chopped radish

1 tablespoon finely chopped red onion

1 tablespoon finely chopped chives

1 tablespoon finely chopped cilantro

Garnishes: fresh chive and parsley flowers


Combine first 8 ingredients with 3 tablespoons oil and 3/4 cup water in a blender; purée until smooth. Taste and adjust seasoning, if necessary. Cover and chill 1 hour.

Combine radish and next 3 ingredients in a small bowl. Add remaining 1 tablespoon olive oil, tossing to coat. Pour gazpacho into bowls, and top evenly with radish salsa. Garnish, if desired.

Something for the Sweet Tooth

Pear Crisp

Recipe via Kristen Staggs


For Filling:

4 whole (to 5) Large Pears

2/3 cups Sugar

1/4 tsp Salt

For Topping:

1-1/2 cup All-purpose Flour

1/3 cup Sugar

1/3 cup Firmly Packed Brown Sugar

1/2 tsp Cinnamon

1/2 cup Pecans or Walnuts Finely Chopped

1 stick Butter, Melted (use Earth Balance for best flavor)


Preheat oven to 350 degrees.

Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.

In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans or walnuts. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined.

Pour pears into a baking dish; top with crumb topping.

Bake at 350 degrees for 30 minutes.

Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.

Quick and Easy

Potato, Chorizo, and Green Chile Burritos

Recipe via My Recipes

See original recipe here


10 ounce red potatoes, cut into 1/2-inch cubes
1 cup chopped tomato
2 tablespoons diced white onion
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
6 ounces Mexican raw chorizo
1 cup chopped white onion
1/3 cup thinly sliced poblano chile
2 teaspoons olive oil
1/8 teaspoon salt
4 (7- to 8-inch) whole-wheat flour tortillas
2 ounces queso fresco, crumbled (about 1/2 cup)


Place the red potatoes in a saucepan, and cover with cold water. Bring to a boil. Remove the pan from heat, and let stand for 5 minutes. Drain; pat potatoes dry with paper towels.

Combine 1 cup tomato, 2 tablespoons onion, cilantro, and lime juice.
Heat a large skillet over medium-high heat. Add the chorizo; cook for 3 minutes, stirring to crumble. Add 1 cup onion and poblano to pan; cook 2 minutes or until onion is tender and chorizo is done, stirring frequently. Remove the chorizo mixture from pan. Add oil to pan, and swirl to coat. Add potatoes; cook for 8 minutes or until lightly browned, stirring occasionally. Remove pan from heat. Stir in chorizo mixture and salt.
Heat the tortillas according to package directions. Divide the potato mixture evenly among tortillas, and top evenly with salsa and cheese. Roll up each burrito, jelly-roll fashion.
Heat a large nonstick skillet over medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned.

Author Rachel Oberg

More posts by Rachel Oberg

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