Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, Feb 3-6, 2014

At a Glance – Recipes Inspired by the Box

Breakfast for Dinner – Savory Baked French Toast

Soup of the Week – Roasted Butternut Squash Soup

Quick and Easy – Chicken Broccoli and Bok Choy

Foodie Focus – Hawaiian Sliders

Vegetarian – Veggie Pizza

Savory Sides – Roasted Brussels Sprouts with Pecans

Breakfast for Dinner

Savory Baked French Toast

Photo credit De Ma Cuisine

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


  • 4 eggs
  • 3-4 C kale/spinach/collard greens/chard/mizuna
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • ¼ C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • ½ t (or less) salt
  • ¼ t pepper
  • pinch cayenne
  • 1 to 1½ C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)


  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend greens, garlic, eggs, milk, dijon, onion, seasonings, and ½ C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transfered to the bowl).
  2. Grease baking dish with olive oil – even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

Soup of the Week

Roasted Butternut Squash Soup

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here


  • 3 butternut squash
  • 4 cloves garlic
  • 2-3 T olive oil
  • 6 T unsalted butter*
  • 1 T balsamic vinegar
  • 5-7 C vegetable stock
  • 1 1/2 to 2 t salt (*if you use salted butter, reduce the amount of salt)
  • 1/4 t pepper
  • dash cayenne
  • pinch nutmeg
  • heavy cream (for topping)
  • chopped almonds or bacon, cooked and crumbled (for topping) (optional)
  • Gruyère cheese, grated (for topping)
  • lemon wedges (for topping)


  1. Pre-heat oven to 350F. Halve squash. Brush cut side with olive oil. Place oiled side down on a baking sheet. Cut tips off garlic and drizzle with olive oil. Wrap in foil and place on baking sheet. Cook squash and garlic 45 minutes to 1 hour, or until squash is tender. Remove and cool slightly. Squeeze garlic and scrape squash from skin.
  2. Cook bacon or chop almonds.
  3. Heat a soup pot. When it’s hot, add butter. Cook over med heat until it’s browned. Add squash, garlic, seasonings, balsamic vinegar, and vegetable stock. Bring to a boil.
  4. Turn off heat and blend with a hand blender (using the “S” blade) on 5th speed (high), or in batches in a regular blender (be sure to remove the middle plug in the lid and cover with a towel). Blend until smooth. Return to heat and simmer. Taste and adjust seasonings. If it’s too thick, add more stock.
  5. To serve, top with a drizzle of cream, some chopped almonds or bacon, a squeeze of lemon, and some Gruyère.

Quick and Easy 

Chicken Broccoli and Bok Choy

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


  • 12 ounces boneless, skinless chicken breast cut into bite size pieces
  • 2 tbsp dark soy sauce
  • 3 tbsp vegetable oil
  • 2 cloves garlic chopped
  • 1 large onion cut into rings or 2-3 spring onions, cut into rings
  • ½ cup water
  • 1 tsp ground pepper
  • 1 tsp sugar
  • 1 head bok choy, chopped
  • 1 small head (or 1/2 large) cauliflower, chopped
  • 1 small head broccoli, chopped
  • 1 tbsp cornstarch mixed with equal parts water


  1. In a large bowl combine chicken and soy sauce. Set aside for 15 minutes.
  2. Heat oil in a wok or large skillet over medium heat. Sauté garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, stir-fry until golden brown. Stir in water, pepper and sugar. Add bok choy, cauliflower, and broccoli. Cook until soft.
  3. Pour in cornstarch and cook until sauce is thickened.

 Foodie Focus

Hawaiian Sliders

Recipe via De Ma Cuisine

See original recipe here


  • ½ lb ground beef (I used organic)
  • to taste, Tropical Pepper Sea Salt
  • 1 t lemon juice
  • drizzle olive oil (I used Bari Organic Olive Oil)
  • 1-2 leeks, cut into rounds (and washed)
  • 4 slices pineapple, cut into thirds
  • 2 T honey
  • 1 C pineapple juice
  • 6 Hawaiian sweet rolls, halved
  • dijon mustard, for serving


  1. Over medium heat, cook leeks with honey. Once they start to caramelize, add pineapple to one side of the pan. Flip pineapple once, when it starts to caramelize on one side. When the other side is caramelized, remove from pan.
  2. Add pineapple juice to leeks. Turn heat to med-high, and reduce until it’s all absorbed.
  3. Mix beef, salt, lemon juice and olive oil.
  4. Heat pan, add a drizzle of olive oil. When it’s hot, add burgers. Cook over med-heat, about 5 minutes. Flip, cover, cook about 5 minutes more, or until internal temperature reaches 160F.
  5. Serve each slider on a Hawaiian roll, topped with two pineapple slices, a spoonful of leeks, and a bit of Dijon mustard.


Veggie Pizza

Recipe via  De Ma Cuisine (adapted)

See original recipe here


  • 1 pizza crust
  • 1 spring onion, chopped
  • 1/2 C broccoli, chopped
  • 1/2 C leeks, chopped
  • 1-2 brussels sprouts, leaves torn off
  • 1 sm. bok choy (I just used the leafy greens, you can use the white part if you’d like)
  • 8 black olives, sliced
  • 1 C (or more) white cheddar (or mozzarella), grated
  • ¼ C parmesan cheese, grated
  • ½ C (or more) tomato sauce
  • 1 T flour
  • 1 t olive oil
  • 1/2 T fresh parsley, chopped
  • ¼ t dried oregano
  • ½ t dried basil
  • salt
  • pepper


  1. Pre-heat oven to 475F. Roll out dough on floured pizza stone. Not too thin (it’s not a flatbread crust this time). Brush dough (specifically rolled up edge of crust) with olive oil. Bake for 3-5 minutes (this bake time is so the crust doesn’t get soggy from the tomato sauce – I did 5).
  2. Top with tomato sauce, oregano, basil, salt and pepper. Then add cheese, veggies (with the Bok Choy and brussels sprouts on top, so they get crispy), parsley, and a little more cheese (save the parmesan for after it’s baked).
  3. Bake for 8-10 minutes (depending on how crispy you want the crust – I did 10). Top with parmesan and eat it all up!

Savory Sides

Roasted Brussels Sprouts with Pecans

Recipe via Abundant Harvest Organics


  • Brussels sprouts trimmed and halved
  • 1 cup pecans, roughly chopped
  • 2 Tbsp olive oil
  • 2 cloves garlic, finely chopped
  • ½ tsp salt
  • ½ tsp pepper


  1. Preheat oven to 400º.
  2. On a large baking sheet toss the Brussels sprouts, pecans, oil, garlic, ½ tsp salt and ½ tsp pepper. Turn the Brussels sprouts cut side down.  Roast until golden and tender, 20-25 minutes.

Author Rachel Oberg

More posts by Rachel Oberg

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