Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Aug 4-7, 2014

At a Glance – Recipes Inspired by the Box

Vegetarian – Twice Baked Potatoes

Perfect Pastas – Sausage, Zucchini and Pepper Pasta

Bakers Delight – Eggplant Focaccia

Quick and Easy – Arlene’s Chicken or Turkey Salad

Something for the Sweet Tooth – Chocolate Fig Smoothie

Simple Suppers – Broccoli Wild Rice Casserole


Twice Baked Potatoes

Photo credit De Ma Cuisine

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


  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • ½ t smoked paprika
  • ½ t sweet paprika
  • ¾ t salt
  • ¼ t pepper
  • ½ t onion powder
  • ½ t chili powder
  • ¼ C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • ¾ C cheese, grated


  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a ¼” wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, ½ C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).

Perfect Pastas

Sausage, Zucchini and Pepper Pasta

Recipe via Carol Peterson of Abundant Harvest Organics


  • 8 ounce package penne pasta
  • 1/8 tsp black pepper
  • ½ pound sausage
  • 1 tbsp chopped hot peppers
  • ¼ onion, diced
  • ¼ c Marsala wine
  • 1 tbsp garlic chives
  • 1-2 bell peppers, chopped
  • 2 tbsp olive oil
  • 1-2 zucchini squash, diced
  • ¼ tsp oregano
  • ½ cup sliced mushrooms
  • ¼ tsp salt
  • 2 cups chicken stock
  • 3 tbsp grated Parmesan cheese


  1. In a large pot cook pasta in boiling salted water until done. Drain.
  2. In a large skillet cook sausage until brown. Remove from pan. Sauté onion and garlic chives until soft. Add ½ of wine and remaining ingredients, except for cheese and sauté until tender. Add remaining wine to chicken stock and cook until it has reduced to a thick sauce, about 20 minutes.
  3. After sauce has reduced, add cooked sausage and stir to heat through. Toss pasta with the sauce to coat.
  4. Sprinkle the Parmesan cheese. Serve warm.

Bakers Delight 

Eggplant Focaccia

Recipe via Carol Peterson of Abundant Harvest Organics


  • 1 medium eggplant cut into ¼ inch thick slices
  • Coarse salt
  • 1 ball homemade or store bought pizza dough
  • Flour for rolling
  • 2 Tbsp fine cornmeal
  • 6 Tbsp olive oil
  • 1 cup shredded Mozzarella cheese
  • 2 Tbsp fresh basil, chopped


  1. Toss eggplant with 1 ½ tsp salt. Let stand for 30 min. Press slices between paper towels to dry.
  2. On a floured surface, roll out dough to ½ inch thickness.  Sprinkle cornmeal on baking sheet or wooden board and top with dough.
  3. Brush dough with 3 Tbsp oil and sprinkle with ½ cup cheese.  Layer on eggplant; top with 3 Tbsp oil, basil and ½ cup cheese.  Let stand 30 min.
  4. Bake until bottom of focaccia is crispy and edges are golden.  Approx. 20 minutes.
  5. Serve with crisp green salad.

Quick and Easy

Arlene’s Chicken or Turkey Salad

Photo credit Arlene Doherty

Recipe from De Ma Cuisine via Arlene Doherty

See original recipe here


  • 2 cups chopped, cooked chicken or turkey.
  • 1/2 cucumber
  • 1 stalk celery chopped
  • 1 apple diced
  • 1/2 c blueberries – they’re in season right now so that’s why I chose them
  • 1/ 2 c. grapes
  • 1/2 c. nuts – I used walnuts, but you could use almonds or pecans just as easily
  • Salad Dressing: 1/2 c mayonaise – either make your own or find one with as few ingredients as possible
  • 1 orange – cut in half and squeeze out all the juice, then use one of the halves to zest
  • 1 Tablespoon honey
  • 1 tsp. balsamic vinegar
  • 1/2 tsp onion powder
  • salt and pepper to taste


  1. To the chicken or turkey add: cucumber, celery, apple, blueberries, grapes, nuts
  2. Use any combination of fruits and vegetables you like. I’ve even used chopped cherries when they’re in season. Since it’s peach season as well, you may want to try that as well.
  3. Stir this together.
  4. Mix all ingredients together and pour over the chicken mixture. Stir to coat well. Fill your plate with fresh greens and place about a cup of the chicken on top of the greens. And that’s it!

For a quick meal, purchase an already roasted rotisserie chicken from the grocery store. What I did was buy a 10 lb. turkey and roasted it with fresh rosemary, fresh lemons (juice squeezed all over the turkey and cut in half a laid in the roaster) salt and pepper. Roast at 325 degrees for about 4 hours. This way you have plenty of turkey for many different meals – after the turkey is off the bones, freeze using quart sized bags in 2 cup quantities.
This recipe is versatile. For instance use large tortillas to make a wrap or make lettuce wraps with it. It can also be place on top of bread to for a sandwich or as I often have done, eat it alone in a bowl! This is a “something for everyone” kind of meal!

Something for the Sweet Tooth

Chocolate Fig Smoothie

Photo credit Jessica Lessard

Recipe via Jessica Lessard of Abundant Harvest Organics


  • 1 Cup of Milk
  • 1 Cup Ice
  • 1 tsp Unsweetened Cocoa Powder
  • 1 tsp Honey
  • 3-4 sliced fresh Mission Figs


  1. Combine ingredients and blend till smooth.
  2. Makes 1 8oz serving.

Simple Suppers

Broccoli Wild Rice Casserole

Recipe via Carol Peterson of Abundant Harvest Organics



  • 2 c wild rice
  • 8 cups chicken broth
  • 3 broccoli heads cut into small florets
  • 1 stick butter (½ c)
  • 1 onion, finely diced, medium size
  • 1 lb button mushrooms finely chopped
  • 2 carrots, peeled and finely diced
  • 2 celery stalks finely diced
  • ¼ c flour
  • 1 tsp black pepper
  • ½ c cream
  • 2 tsp salt
  • 1 c breadcrumbs
  •  2 tbsp minced fresh parsley


  1. Add rice to pan with 5 c chicken broth and bring to a boil , reduce the heat and cover the pan.  Cook the rice until it has just started to break open and slightly tender, 35-40 min. Set aside.
  2. Blanch the broccoli 1½ to 2 minutes until broccoli is still slightly crisp. Drain and run cold water over to cool down. Set aside.
  3. In a large pot over high heat melt 6 tbsp of butter and add the onions and mushrooms, cook stirring occasionally until liquid begins to evaporate. Add carrots and celery. Cook until the veggies are soft. Sprinkle with flour and stir then pour remaining 3 cups of broth. Stir to combine. Bring mixture to a gentle boil and allow to thicken 3 to 4 minutes. Pour in the cream, stirring to combine. Let mixture cook until thick season with salt and pepper.
  4. Assembly: Add half the cooked rice to bottom of a 9×13 baking dish. Then lay on half the broccoli and repeat with another layer of rice and broccoli, ending up with the veggie mixture over the top. Melt remaining butter and toss with breadcrumbs and sprinkle over the top of casserole. Cover and bake 20 minutes and sprinkle with parsley.

Author Rachel Oberg

More posts by Rachel Oberg

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