Recipes Inspired by the Box! Mon/Tues/Wed, Sept 30-Oct 2

At a Glance – Recipes Inspired by the Box

Vegan – Roasted Radishes Potatoes and Carrots

Gluten Free – Roasted Grape and Arugula Salad with Walnuts

Spotlight on the Herb – Breakfast Burritos

Foodie Focus – Pear and Gorgonzola Pizza

Something for the Sweet Tooth – Pear Spice Cake with Walnut Praline Topping

Quick and Easy – Ratatouille


Roasted Radishes Potatoes and Carrots

Recipe via Kristen Staggs


8-12 radishes halved or quartered

8-12 baby or 4 regular medium potatoes quartered

3-4 carrots chopped into chunks

2 tbsp olive oil (more if you use more veggies)

1/4 tsp garlic powder

1/4 tsp veggie spices (Verons Seasoning works well)

1/4 tsp seasoning salt

1/2 tsp dried parsley


Preheat oven to 375 degrees.

Gather and wash veggies and chop into pieces.

Put into medium size bowl, pour olive oil and all the spices into the bowl with the veggies.  Stir around so that everything is evenly coated.

Spread veggies onto a baking sheet (use parchment paper if you have it for ultimate roasting) and cook for 35-40 minutes until done.

Take out of oven, let them rest for about 5 minute to cool then serve

Gluten Free

Roasted Grape and Arugula Salad with Walnuts

Recipe via Kristen Staggs


6 medium shallots, unpeeled

2 cups seedless red grapes

6 Tbs. olive oil

2 Tbs. red wine vinegar

1 tsp. Dijon mustard

1 tsp. fresh thyme

3 bunches arugula or watercress, heavy stems removed (¾ lb.)

1/2 cup chopped walnuts


Preheat oven to 375°F, and line baking sheet with parchment paper. Place grapes on one half prepared baking sheet, and shallots on other half. Roast 20 minutes, or until grapes are shriveled, turning grapes every 10 minutes. Transfer grapes to bowl, and set aside. Roast shallots 20 minutes more, or until tender. Transfer shallots to bowl, and cool 10 minutes.
Cut off root end of each shallot and squeeze pulp into blender. Add oil, vinegar, and mustard, and season with salt and pepper. Blend until smooth. Transfer to bowl, and stir in thyme.
Toss arugula with enough dressing to coat. Divide arugula among 6 plates, and top with roasted grapes and walnuts. Have extra dressing on side in case anyone wants extra…it’s so good!

Spotlight on the Herb

Breakfast Burritos

Recipe via De Ma Cuisine

See original recipe here


6 oz. breakfast sausage

1 T olive oil

1 summer squash, chopped

1/2 onion, chopped

1 bell pepper, chopped

1/2 t savory, minced

pepper, to taste

4 eggs

1/2 C milk

salt, to taste

cheese, grated, for topping

1 tomato (or 6-8 cherry tomatoes), chopped, for topping



Cook sausage in skillet over medium or medium-low heat for about 5-10 minutes, stirring occasionally. Remove to a paper towel lined bowl and set aside. Wipe out skillet (optional).

Add olive oil. When oil is hot, add veggies (except tomato), savory, and pepper. Cook over medium-low heat for 5-7 minutes, or until veggies are tender, stirring occasionally.

Whisk together eggs, milk, and salt.

Add sausage back to pan. Turn heat to low. Add eggs and cook, stirring often, for 4-6 minutes, or until eggs are cooked.

Taste and adjust seasoning if needed.

Spoon egg mixture onto tortillas. Top with cheese and tomato. Fold and roll up sides.

Foodie Focus

Pear and Gorgonzola Pizza

Recipe via Rachel Oberg of De Ma Cuisine

See original recipe here


1 large red onion, thinly sliced
1 T honey
1-2 ripe pears, thinly sliced
¼ to ½ C gorgonzola
1-2 t olive oil
1 pizza crust
honey, for serving


Pre-heat oven to 425F.
Add onion and honey to a dry skillet. Cook over medium-low or low heat for 20-30 minutes, or until onions are caramelized, stirring occasionally.
Roll out crust on a greased baking sheet. Poke all over with a fork, if desired. Bake for 5 minutes.
Top crust with a drizzle of olive oil, pear, onion, pepper, and gorgonzola. Bake for 7-10 minutes, or until crust is done and cheese is melted.
Drizzle with honey and serve.
Something for the Sweet Tooth

Pear Spice Cake with Walnut Praline Topping

Recipe via Joy the Baker

See original recipe here 



2 cups all-purpose flour

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground allspice

1 1/2 teaspoons freshly grated nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

1 cup sugar

3 large eggs, separated

1 teaspoon vanilla

1  cups buttermilk

3 pears, peeled, cored and diced into roughly 1/2-inch pieces (about 1 to 1 1/4 cups of fruit)

1 cup walnuts (3 ounces), toasted , cooled, and finely chopped

Walnut Praline Topping:

3/4 cup (packed) golden brown sugar

1/2 cup butter

1/4 cup whipping cream

1 cups walnuts, roughly chopped, toasted


Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter and flour bundt pan.

Sift together flour,  baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.  Fold in pear pieces and chopped walnuts.

Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.

Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.

Topping: Stir golden brown sugar, whipping cream and  1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

Quick and Easy


Recipe via De Ma Cuisine

See original recipe here


1 eggplant, peeled and thinly sliced 1/2″ thick (after it’s salted, rinsed and dried, dice – about 3 C)

salt (for eggplant)
2-3 T olive oil
1 medium onion, diced
3 bell peppers (about 2-3 C), diced
1/2 to 1 t salt (or to taste)
2 summer squash (about 2-3 C), diced
1 t fresh savory
4 cloves garlic, diced
2 tomatoes (about 2 C), diced
1/4 C fresh basil, chopped (for topping)
Sprinkle eggplant generously with salt. Let sit for 15 minutes to draw out some of the moisture (reducing bitterness). Rinse and pat dry.
Heat skillet. Add 2 T oil. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat, stirring occasionally.
Add eggplant, squash, and savory. Cook covered, for 5 minutes.
Add garlic, cook 1 minute.
Add tomato and cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.
Taste and adjust seasoning if needed.
Top with a drizzle of good olive oil and basil.

Author Rachel Oberg

More posts by Rachel Oberg

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