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Recipes Inspired by the Box!
August 18-21, 2014

Recipes At a Glance:

Curried Cauliflower and Carrot Soup
Shaved Squash and Tomato Pasta (Featuring Tarragon-Herb of the Week)
Sunchoke and Fennel Soup
Deconstructed Lasagne
Simple Summer Salad
Asian Pear Cake

Curried Cauliflower and Carrot Soup

Recipe and Photo courtesy of Jen Johnston


  • 1 whole onion
  • 4 garlic cloves, chopped
  • 2 inches chopped fresh ginger
  • 2 teaspoons cumin
  • 3 teaspoons curry powder
  • Dash of cayenne pepper
  • 1 head of cauliflower
  • 5 chopped carrots
  • 4-5 radishes chopped
  • 6-8 cups of chicken stock
  • 1 can coconut milk
  • Chopped Kohlrabi (optional – so add as much as you would like)
  • Chopped Chicken (optional)
  • Chopped Potatoes (optional)
  • Olive oil or butter for sauteeing


  1. Sauté 1 whole chopped onion in olive oil or butter until translucent, add 4 chopped garlic cloves, 2 inches chopped fresh ginger, 2 tsp. cumin, 3 tsp. curry powder and a dash of cayenne pepper.
  2. Sauté for a few minutes.
  3. Add 1 head chopped cauliflower, 5 chopped carrots, 4-5 radishes if you have them on hand, 6-8 cups chicken stock and 1 can coconut milk (enough liquid to nearly cover veggies). Simmer until soft enough to blend.
  4. Blend with an immersion blender and season to taste with sea salt. Top with fresh cilantro and, if desired, a dollop of whipped coconut cream. Note: I added leftover roasted potatoes, kohlrabi and even chicken! This is just a base to play with until it’s something you enjoy

Shaved Squash and Tomato Pasta


  • 12 oz rigatoni or other short pasta
  • 1 clove garlic
  • ¼ c olive oil
  • 1 yellow or green squash
  • ¼ c grated parmesan cheese plus a bit more for topping
  • 1-2 lbs heirloom tomatoes, chopped
  • 1 bunch tarragon leaves, chopped
  • 4 oz fresh mozzarella, roughly chopped
  • salt and ground pepper


  1. Bring a large pot of salted water to a boil. Add pasta and garlic, and cook until done.
  2. Reserve 1 cup of the cooking water. Thinly slice the squash on the wide side of a box grater or mandoline.
  3. Combine squash, tomatoes, olive oil, and tarragon in a large bowl and add 1 tsp salt and pepper to taste.
  4. Mash the cooked garlic with the flat side of a knife and add to the bowl along with the pasta and cheeses.
  5. Toss until combined adding the reserved pasta water as needed to moisten. Season with salt and pepper. May drizzle with extra olive oil and parmesan cheese.

Sunchoke and Fennel Soup

Recipe courtesy of Eating From the Ground Up

See the original recipe here


  • 1 1/2 pounds Sunchokes roughly peeled
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 leeks (all the white+tender part of the green), halved lengthwise and thinly sliced
  • 2 ribs celery, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • salt and pepper
  • 2 medium fennel bulbs, stalk removed, thinly sliced
  • 2 cups chicken or vegetable stock
  • 2 cups milk
  • Whatever red spicy peppery spice you have in your pantry, for garnish


1. Cover the Sunchokes with water and bring to a boil. Cook uncovered at a low boil for about 10 minutes. Drain and rinse the Jerusalem artichokes in cold water.

2. Melt the butter and oil together in a large pot over medium heat. Add the leeks, celery, carrot, and fennel and cook, stirring often, until they all start to melt together, about 10 minutes Add about a 1/2 teaspoon of salt and several grinds of pepper. Roughly chop the Sunchokes and add them to the pot. Pour the stock in to the pot, bring it all nearly to a boil, cover, and reduce the heat to a simmer. Cook for about 10 minutes.

3. Add the milk and blend the soup, either in batches in an upright blender or with an immersion blender in the pot. Reheat if necessary and add more salt and pepper, to taste.

Deconstructed Lasagne

Recipe and photo courtesy of DeMaCuisine


  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (collards, spinach, chard, kale), chopped
  • 4 small tomatoes, diced
  • ½ t dried rosemary, chopped
  • ½ t dried thyme
  • ½ to 1 t dried oregano
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving


  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.

Simple Summer Salad

Recipe and photo courtesy of DeMaCuisine


  • 1 clove garlic
  • 2-3 slices stale bread (frozen is best, for garlic)
  • 1 T olive oil
  • salt
  • pepper
  • 3-4 C lettuce, torn
  • ¼ C peas (fresh or frozen)
  • 20-30 almonds, chopped
  • ½ C squash, thinly sliced
  • parmesan cheese, grated
  • dressing: 2 T balsamic vinegar
  • ½ t dijon mustard
  • 1 t fresh savory, chopped
  • 1 T fresh or ½ t dried basil, chopped or crushed
  • 1 t fresh or ¼ t dried oregano, chopped or crushed
  • 1 clove garlic, minced
  • to taste salt
  • to taste pepper
  • 3 T olive oil


  1. Pre-heat the oven to 250F.
  2. Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
  3. Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
  4. Assemble lettuce, peas, almonds, squash, cheese, and croutons. Top with dressing.

Asian Pear Cake


Fruit Mixture:

  • 3 cups diced Asian pears
  • 1 cup chopped pecans
  • 1 tsp cinnamon
  • 1/3 cup sugar


  • 1 ½ cup flour
  • ¾ cup whole wheat flour
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¾ cup oil
  • 2 tsp vanilla
  • 3 eggs


  1. Preheat Oven to 350º. Flour and grease a bundt pan.
  2. Combine fruit mixture.In another mixing bowl combine dry ingredients.
  3. With mixer on low stir in oil, vanilla and eggs until well blended. Combine fruit mixture with cake batter stirring to combine.
  4. Put into bundt pan and bake for 50-60 minutes. Turn out on plate when cool.  May sprinkle with powdered sugar.

Author Jessica Lessard

More posts by Jessica Lessard

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