Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, July 28-31, 2014

At a Glance – Recipes Inspired by the Box

Pizza Pizza Pizza – Summer Pizza

Something for the Sweet Tooth – Cantaloupe Granita

Soup of the Week – Roasted Tomato Soup (with Rachel O Instructional Video!)

Simple Suppers – Warm Lentils and Corn with Lemon Vinaigrette

Quick and Easy – Dandy Sandi – Bacon Sandwich with Dandelion Greens

Super Salads – Italian Fresh Vegetable Salad

Pizza Pizza Pizza

Summer Pizza

Photo credit De Ma Cuisine

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


  • 2 t olive oil, divided
  • 1 pizza crust
  • 2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
  • to taste salt
  • to taste pepper
  • ¼ C tomato sauce (optional – could also just use olive oil)
  • 12-15 slices zucchini/summer squash
  • 8-10 tomato slices
  • 2 T raw corn (frozen is fine)
  • ¼ C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
  • 2 T green onions, chopped
  • ½ C cheese (parmesan and cheddar), grated
  • to taste salt
  • to taste pepper
  • fresh basil, for topping


  1. Pre-heat oven to 450F.
  2. Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
  3. Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
  4. Serve topped with fresh basil.

Something for the Sweet Tooth 

Cantaloupe Granita

Photo credit From His Kitchen to Her Plate

Recipe from Abundant Harvest Organics via Jessica L (adapted slightly)


  • 3 Cups of cantaloupe, chopped and peel removed
  • 2.25 Cups of Water
  • 1 tsp of Lemon Juice
  • 3 Tbsp of Honey
  • 1 tsp of Vanilla


  1. Blend all ingredients and then strain out pulp with fine mesh strainer. Pour remaining strained liquid into a large 9 x 13 baking dish so that the liquid is about 1 inch deep. Place in freezer.Scrape the liquid every 30 minutes with a fork for about the next 3 hours.
  2. Serve when solid crystals have formed.
  3. Can be frozen overnight.
  4. Can replace peaches with other fruit.
  5. Make it Sicilian style by topping with fresh whipped cream.

Soup of the Week

Roasted Tomato Soup 

(with Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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


  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 4 C veggie stock
  • 1½ C water (or stock)
  • 1-2 t salt
  • ¾-1 t pepper
  • 1 t sweet paprika
  • 1 t fresh thyme
  • ½ t dried oregano (or 1 t fresh)
  • ⅓ C garlic chives
  • ½ C basil
  • 3 T balsamic vinegar
  • 2-3 T olive oil
  • 1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl


  1. Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
  2. Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
  3. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
  4. Add basil and balsamic vinegar and cook 5 minutes more.
  5. Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
  6. Taste and adjust seasoning. Add a drizzle of good olive oil.
  7. Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.
This soup will freeze and reheat well. To store, cool on counter for a while, then place in the refrigerator. Once it’s completely cooled, freeze in an airtight container. It can be reheated to use in pasta sauces, to add to Minestrone Soup, you could add pasta to it, other veggies, or just reheat it and have it with another grilled cheeeeeeese! You could also eat it chilled, as a Gazpacho.

Simple Suppers 

Warm Lentils and Corn with Lemon Vinaigrette

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

See original recipe here


  • 1 cup dried french lentils
  • 1 cup fresh or frozen corn kernels
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 2 cups fresh green (broccoli raab, arugula, swiss chard, kale, spinach….) shredded
  • 1/2 cup cherry tomatoes, quartered (or chopped tomatoes will do)
  • 2 ribs celery diced
  • 1/4 cup chopped flat leaf parsley

  1. Rinse the lentils and discard any stones.
  2. Combine the lentils with two cups of water in a medium saucepan; bring to a boil. Reduce the heat, cover, and simmer 25-35 minutes until tender, adding more water if necessary. Add the corn during the last five minutes of cooking. Drain.
  3. To prepare the vinaigrette, whisk the oil, lemon juice and salt together in a small saucepan over low heat until warm.
  4. Spoon the lentils and corn into a serving bowl. Add the greens , tomatoes, celery and parsley.
  5. Pour the warm dressing over the salad and toss. Serve immediately.

Quick and Easy

Dandy Sandi – Bacon Sandwich with Dandelion Greens

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)


  • 6-8 slices bacon
  • 1 T olive oil
  • 1 onion, sliced
  • pinch salt
  • ½ bunch greens (lettuce, dandelion, chard, spinach, kale), tough stem ends removed if necessary
  • 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
  • sauce: ½ T dijon mustard
  • 1 T balsamic vinegar
  • 2 T mayonnaise
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced


  1. Cook bacon. Drain on a paper towel lined plate.
  2. Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
  3. Whisk together sauce ingredients. Spread on croissant/bread.
  4. Top with bacon and greens.

Super Salads

Italian Fresh Vegetable Salad

Recipe via Carol Peterson of Abundant Harvest Organics


  • Red Onion
  • Tomatoes
  • Cucumbers
  • Bell Peppers
  • Sweet Peppers
  • Avocado
  • Radishes
  • Carrots


  • 1 ½ cups wine vinegar
  • 2/3 cup oil
  • ¾ cup sugar
  • Salt and pepper


  1. Wash vegetables and cut into bite size pieces and place in a bowl with a tight fitting lid. Pour dressing over vegetables and cover. Marinate in the refrigerator for 1 ½ hours, rotating bowl so all vegetables have been covered.
  2. Drain and serve or serve with a slotted spoon.
  3. This dressing can be saved, added to, and reused. This dressing is also good for 5 bean salad.

Author Rachel Oberg

More posts by Rachel Oberg

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