Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 7-10, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Classic Meat and Cheese Lasagna

Vegan – Roasted Cauliflower

Super Salads – Pea, Lettuce and Herb Salad

Perfect Pastas – Snap Pea Pasta

Quick and Easy – Fajitas

Spotlight on the Herb – Potato Leek Soup with Sorrel

Simple Suppers 

Classic Meat and Cheese Lasagna

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


  • meat and veggie filling: 1 lb. ground beef
  • 4 cloves garlic, minced
  • ¾ C carrot, diced
  • ¼ C radish, diced
  • 1 spring onion, chopped
  • ¾ C celery, diced
  • 3 C greens (spinach, kale, chard) chopped
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • cheese filling: 16 oz. cottage cheese
  • ½ C Greek yogurt
  • 2½ C mozzarella cheese, grated (1 C reserved)
  • ½ C parmesan cheese
  • to taste salt
  • to taste pepper
  • tomato sauce: 4-6 C tomato sauce
  • 1 tomato (optional), chopped
  • to taste salt
  • to taste pepper
  • 1 t dried oregano, crushed
  • 1 t dried thyme, crushed
  • 1 t dried parsley, crushed
  • 1 t dried basil, crushed
  • ½ t dried rosemary, crushed
  • 1 T balsamic vinegar
  • 1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first*)


  1. Pre-heat the oven to 350F.
  2. Cook beef until partially done, then add garlic through celery, and cook for 5-10 minutes. Add greens and wilt down, about 5 minutes. Add salt, pepper, and nutmeg. Taste and adjust seasoning. Remove from heat and cover to keep warm.
  3. Mix together cheese filling ingredients. Taste and adjust seasoning.
  4. Mix together tomato sauce ingredients. Taste and adjust seasoning.
  5. Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
  6. Bake covered for 30 minutes, then uncovered for 30-40 more.
  7. Let stand 10 minutes before serving.


Roasted Cauliflower

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry

See original recipe here

Ingredients and Directions:

  1. Preheat your oven to 400.
  2. Cut the cauliflower into florets by chopping the end of the stem off. Toss in a bowl with a touch of olive oil, a scatter of salt and pepper, and a bit of cumin seed if you wish. Spread on an oiled tray in the upper part of the oven. Roast for 20-30 minutes, shuffling the cauliflower around from time to time. The florets will become a bit caramelized, and the brown spots are the sweetest.

Super Salads

Pea, Lettuce and Herb Salad

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


  • 3 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • Salt & freshly ground pepper
  • 1 cup fresh shelled peas*
  • 6 medium radishes, thinly sliced
  • 1 small head of lettuce, washed and dried, leaves torn into bite size pieces
  • 4 scallions (white and green parts) thinly sliced on the diagonal


  • ¼ cup fresh flat leaf parsley
  • 2 Tbsp coarsely chopped fresh tarragon
  • 3 oz Parmesan cheese shaved thinly


  1. In a small bowl, whisk the oil with the lemon juice, lemon zest, and salt and pepper to taste.
  2. Just before serving, toss the peas in a small bowl with 1 Tbsp of the dressing.  Toss the radishes, lettuce, scallions and herbs in a large bowl with just enough of the remaining dressing to lightly coat.  Season to taste with salt and pepper.
  3. Arrange the salad in a bowl or on a salad plate and top with the peas and Parmesan cheese.
  4. *Peas may be briefly blanched if not tender.

Perfect Pastas

Snap Pea Pasta

Photo credit De Ma Cuisine

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


  • 4-5 slices bacon, cooked and crumbled
  • rotini (or penne) pasta
  • reduced balsamic vinegar (start with ½ C and reduce down)
  • 2 T olive oil
  • 1 spring onion, chopped
  • to taste salt
  • to taste pepper
  • 2 cloves garlic, chopped
  • 1 tomato, chopped
  • juice and zest from ½ lemon
  • 1 T maple syrup
  • pinch cayenne
  • ½ to 1 C pasta water
  • 2-3 C sugar snap peas, strings removed
  • 1 C parmesan cheese, divided (3/4 C and ¼ C)
  • 2 T almonds, chopped


  1. (If bacon isn’t cooked, cook and chop now.)
  2. Cook pasta (reserving ½ to 1 C water before draining).
  3. Reduce vinegar in a small saucepan: Bring to a boil, then reduce to a simmer and cook until thickened and syrupy (watch carefully so it doesn’t burn).
  4. Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add garlic. Cook 1 minute.
  5. Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
  6. Add snap peas. Cook 2-3 minutes.
  7. Toss pasta with sauce and ¾ C parmesan cheese.
  8. Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.

Quick and Easy


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


  • 1 orange, juiced
  • 2 limes, juiced
  • 3 Tbsp canola oil
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded & minced
  • 1 Tbsp fresh cilantro, finely chopped
  • 1 tsp cumin
  • 1 tsp salt
  • 2 ¼ lbs skirt or flank steak, trim fat
  • 1 green bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 red onion or 2-3 spring onions, thinly sliced


  1. In a small bowl, whisk together the marinade ingredients. Place steak in a shallow container, and pour marinade over it.  Refrigerate, covered, 8 hours or overnight to tenderize meat.
  2. Drain marinade from the meat.  Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer to cutting board and let stand.
  3. In the same pan with steak juices, add the bell peppers & onions.  Sauté for 3 minutes until vegetables are limp.
  4. Thinly slice steak against the grain on a diagonal.  Spread some guacamole on a tortilla, top with a few slices of steak, peppers & onions and salsa fresca.  Roll up the tortilla to enclose the filling.

Spotlight on the Herb

Potato Leek Soup with Sorrel

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry (adapted slightly)

See original recipe here


  • 2 pounds of potatoes, peeled and quartered
  • 2 medium to large leeks, cleaned and chopped, using all of the whites and at least half of the greens (or 3-4 spring onions)
  • 3 cups chicken broth or water
  • 4 oz. sorrel, taken off the stem and chopped roughly
  • 1/2-3/4 cup heavy cream or milk, to taste
  • salt and pepper
  • 2 T olive oil
  • 1 T butter


  1. In a large, heavy bottomed pot, heat the oil and butter. Add the leeks or onions and cook until soft, stirring occasionally, about 5 minutes. Add the potatoes and the stock or water. Bring to a boil, and then turn the heat down to a simmer and cover. Cook until the potatoes are tender, about 25 minutes.
  2. Turn off the heat. Add the sorrel. If you have a hand blender (I hope you do, because it will make you happy), stick it in the pot and blend until smooth. You can also transfer to a regular blender in batches if you prefer, or haven’t followed my advice about the hand blender. When the soup is all blended, add the milk or cream and rewarm gently, taking care not to boil. Add salt and pepper to taste, and serve garnished with the creme fraiche that’s sitting in your fridge.

Author Rachel Oberg

More posts by Rachel Oberg

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