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Recipes Inspired by the Box!
Fri / Sat, Feb 23-24, 2018

6 recipes picked just for your weekly box!


Cinnamon Bread


  • ¼ c warm water
  • 1 tbsp dry active yeast
  • 2 c whole wheat bread flour
  • 4 ½-5 ½ c bread flour
  • 1 c milk (scalded)
  • ¾ c orange juice
  • ½ c sugar
  • ¼ c oil or butter
  • 1 egg
  • 1 tbsp orange peel (grated)
  • 1 ½ tsp salt
  • 1/3 cup sugar
  • 1 tbsp ground cinnamon

Instructions: Combine yeast and 1/4 c of warm water in a small bowl and stir to dissolve. Combine both types of flour, milk, orange juice, sugar, oil/butter, egg, orange peel, and salt in a large mixing bowl and mix well. When cooled to lukewarm, add yeast mixture and mix. Add enough flour to make a soft dough. Kneed 8-10 min until smooth. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk, 1-2 hours. Punch down and divide in half. Roll or stretch each portion to a rectangle 15 x 7 inches. Combine  1/3 cup of sugar and 1 tbsp of cinnamon and divide in two parts Sprinkle evenly on the two rectangles of dough. Roll up, jelly roll fashion, from short end and place in greased 9×5 in loaf pans (2). Let rise until doubled. Bake in oven at 350 for about 30 min. Remove from pans after 5 minutes of cooling.

Greek Cauliflower Pasta Salad


  • 1 head cauliflower chopped into bite sized florets
  • ¼ c olive oil
  • 1 ½ tbsp fresh lemon juice
  • 1 head green garlic, mined
  • 1 c fresh lettuce tightly packed
  • 1 c fresh arugula tightly packed
  • 1 ½ c sliced tomatoes (thinly and in wedges)
  • 2-3 tbsp fresh tarragon
  • 6 oz of crumbled feta cheese
  • ½ c pitted olives sliced
  • salt and pepper to taste

Instructions: In a pot with a steamer filled with an inch of water place chopped cauliflower florets. Bring the water to a boil and cover to steam until fork tender. Remove steamed cauliflower. In a large bowl place cauliflower and remaining ingredients, toss to coat with wet ingredients, salt and pepper to taste. Prior to serving add the feta cheese. This dish may be served at room temp or chilled allowing ingredients to marinate in oil and lemon juice.

Green Surprise Dip


  • 1 cup steamed kale, spinach or combination
  • 1 cup plain yogurt
  • 1 cup or can garbanzo beans
  • ¼ cup mayonnaise
  • 2 cloves garlic
  • ½ onion or shallots, chopped
  • 1 Tbsp lemon juice or to taste
  • ½ tsp salt or to taste

Instructions: Puree all ingredients in blender or food processor. Serve with vegetable sticks, crackers or tortilla chips.

Vegetable Pot Pie


  • 2 T olive oil
  • 1 C any: potatoes, rutabagas, sweet potatoes, chopped
  • 6-7 C combination of any that you like together: carrots, parsnips, turnips, beets, radishes, eggplant, summer squash, winter squash, onion, shallot, leeks, fennel, celery, greens, cabbage, bell pepper, green beans, peas, broccoli, cauliflower, corn, asparagus
  • to taste salt
  • 2-3 cloves garlic, diced
  • ½ C lentils or tofu (optional), chopped, if tofu
  • ¼ C any* (fresh): garlic chives, basil, parsley, oregano, thyme, or rosemary, chopped
  • ½ t paprika
  • 1 t dijon mustard
  • 2 T AP flour or 1 T cornstarch whisked with 2¼ C cold veggie stock
  • 1 T lemon juice or vinegar
  • 1 pie crust
  • 1 egg (optional), whisked, for brushing
  • salt

Instructions: Pre-heat the oven to 350F. Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired. Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6″ ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center. Bake for 30 minutes, or until crust is browned and flaky.

Tangy Red Cabbage Slaw


  • ½ c fresh orange juice
  • ¼ c fresh lemon juice
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • salt and pepper
  • ½  medium red cabbage, cored and shredded
  • 2 large carrots grated
  • ¾ c chopped fresh cilantro (optional)

Instructions: In a large bowl, whisk together the orange and lemon juices, oil,brown sugar, 1 tsp salt and ½ tsp pepper. Add the cabbage and carrots, and toss to combine. Let sit, tossing occasionally for at least 45 min. Fold in the cilantro. May also add some diced apple or shredded kale. Serve.

Parsnip Muffins


  • 2 tbsp sliced almonds toasted
  • ¼ c vegetable oil
  • nonstick spray
  • 1 c sugar
  • 1 ½ c flour
  • 1 ¼ c grated parsnips
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp salt
  • 3 eggs
  • ¾ c plain yogurt

Instructions: To roast almonds place in a single layer in a pie tin and place in oven that is at 375. Bake the nuts until lightly toasted about 20 min. Prepare a 12 cup muffin tin or a mini muffing tin with nonstick cooking spray. Combine the dry ingredients in a bowl or food processor and whisk or process to combine. Whisk the eggs, yogurt, vegetable oil, and sugar in a large bowl until combined. Add the dry ingredients and parsnips fold with a spatula until all is combined and moist. Divide evenly among the muffing cups large or small. Sprinkle the top of each muffin with toasted almonds. Bake for 20-25 min and are golden brown. Place on cooling rack.


Author AHO Kitchen Team

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