Recipes Inspired by the Box!
M/T/W Dec. 9-11

Recipes at a Glance

Vegetarian – Citrus Carrots

Quick and Easy – Rainbow Swiss Chard Rolls

Salad of the Week – Orange, Walnut and Gorgonzola with Mixed Greens and Citrus Vinaigrette

Spotlight on the Herb – Creamy Root Soup

Tricky Ingredient – Turnip Gratin

Super Simple Smoothie – Easy Orange Cream Slush


Citrus Carrots

Recipe by Carol Peterson


5-6 carrots washed and cut into rounds or matchsticks

½ cup veggie broth

Juice of one orange or lemon

1 green garlic chopped

1 teaspoon basil

Fresh parsley chopped, to taste

Sea salt and ground pepper


Simmer the carrots in broth. Squeeze the orange or lemon over the carrots while simmering. Toss together. Add parsley and spices. Simmer 1-2 min and then cover and steam until tender.

Quick and Easy

Rainbow Swiss Chard Rolls

Recipe by Carol Peterson


1 ½ tablespoon olive oil

½ cup shallots, sliced

1 tablespoon garlic, chopped

Salt & freshly ground pepper

1 bunch Rainbow Chard, washed, stems removed and cut into ribbons

1 package phyllo dough

½ stick butter, melted

4-8 slices Swiss cheese


Preheat Oven to 375 Degrees. Place a stockpot over medium heat. Coat bottom of the pan with olive oil and sauté shallots and garlic until lightly browned, 3-4 minutes. Add the chard and season with salt & pepper. Cook until the chard is wilted and tender. Place the cooked chard in a strainer and cool in the refrigerator until chilled. Squeeze any excess moisture from the chard before continuing. Lay out 1 sheet of phyllo dough lengthwise, from left to right, brush lightly with butter and season with salt and pepper. Place another sheet of phyllo on top and repeat until there are 4 layers. Evenly cover phyllo with slices of Swiss cheese, leaving 1 inch uncovered at top and bottom of sheet. Spread half of the cooled chard across the bottom of the phyllo sheet from side to side. Start at the bottom and carefully roll the phyllo up and around the chard like a sausage. Fold the ends inward to seal. Brush the top with butter so it won’t dry out and make another log with remaining ingredients. These can be made 1 day ahead and refrigerated. Place the logs on a cookie sheet and bake for 15-20 minutes until golden and crispy. Let rest and slice with a serrated knife into 2 inch pieces. Serve hot or at room temperature.

Salad of the Week

Orange, Walnut and Gorgonzola with Mixed Greens and Citrus Vinaigrette

Recipe by Carol Peterson


¾ cup walnut halves

2/3 cup orange juice

Mixed salad greens with arugula

¼ cup white sugar

2 large oranges, peeled & sectioned

2 tablespoons balsamic vinegar

½ cup sliced red onion or spring onion

2 teaspoons Dijon mustard

¼ cup olive oil

¼ teaspoon ground pepper

¼ cup vegetable oil

¼ cup crumbled gorgonzola cheese

¼ teaspoon dried oregano


Place the walnuts in a small pan over medium heat. Cook about 5 minutes stirring constantly until slightly browned. In a large bowl toss the toasted nuts, salad greens, oranges and onion. Vinaigrette: In a large jar with a lid mix the oils, orange juice, sugar, vinegar, mustard, oregano and pepper. Seal the jar and shake to mix. Drizzle vinaigrette over the greens and sprinkle with cheese

Spotlight on the Herb

Creamy Root Soup

Recipe by Carol Peterson


Butternut or acorn squash, peeled and seeded

Turnips, potatoes, sweet potatoes, rutabagas, carrots, or any root vegetable you have an abundance of, peeled

Olive oil

Salt and pepper

3 cups chicken broth

Sprigs of fresh thyme, rosemary or other herb

A couple of pinches of parsley or hot pepper flakes

1 cup cream


Cut squash and other large vegetables into wedges. Cut carrots into sticks. Drizzle all with olive oil and sprinkle with salt and pepper. Have enough vegetables to fill a baking sheet and roast until all are fork tender. Transfer to a dutch oven. Add chicken broth and bring to a boil with sprigs of herbs. When vegetables are very soft; blend together so the mixture becomes creamy. Add parsley or hot pepper flakes (or both) and salt and pepper to taste. Stir in cream before serving. Top with bread sticks or croutons.

Tricky Ingredient 

Turnip Gratin

Recipe by AHO Kitchen Team


4 whole turnips, peeled and sliced thinly

3 cloves garlic, minced

2 cups Gruyere cheese, grated (or cheese of your choice)

5 Tablespoons butter

Chicken broth

Heavy cream

Salt and pepper, to taste

Fresh herb of your choice, to taste


Preheat oven to 375º Melt half the butter in a cast iron skillet. Cover with a layer of turnip slices. Add the garlic, a splash of broth, and a splash of heavy cream. Add about 1/4 of the cheese. Repeat layering starting with the turnips, adding the rest of the butter as you go. Season with salt and pepper. Bake for about 20 minutes.

Super Simple Smoothie

Easy Orange Cream Slush

Recipe  by Carol Peterson


½ cup fresh squeezed orange juice

¼ cup milk of choice (use almond, coconut, hemp or rice milk for a vegan version)

2 tablespoons honey

8 ice cubes


Combine the orange juice, milk, honey and ice cubes in a blender, blend until smooth. You can also add a banana, walnuts or any other fruit for extra fun and flavor.

Author Jessica Lessard

More posts by Jessica Lessard

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