Recipes Inspired By This Week’s Box! July 29 – August 3


Veggie-Stuffed Tomatoes 

Recipe courtesy of

Prep: 20 min.

Bake: 20 min.

Serves: 2


2 medium tomatoes

1/2 small carrot

1/2 celery rib, sliced

1/2 small onion, peeled

1 small garlic clove, peeled

1/4 teaspoon dried oregano

2 teaspoons olive oil

1 tablespoon white wine or vegetable broth

1/3 cup dry bread crumbs

2 tablespoons grated Parmesan cheese (omit for Vegan recipe)

3 to 4 fresh basil leaves, thinly sliced


Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.

Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, for 2 minutes or until liquid is reduced by half. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese (optional) and basil.

Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until heated through. 

Quick and Easy:

Simple Summer Squash Salad

Recipe courtesy of AHO subscriber, Barbara


1 lb (approx) Summer Squash, thinly sliced into circles

1 shallot, thinly sliced into rings

Salt and Pepper to taste

1 tablespoon fresh Thyme (or 1 tsp dried)

Juice from one Lemon, approx 3 tablespoons

1 tablespoon Olive Oil


Place uncooked squash and shallot in large bowl. Sprinkle with salt, pepper and thyme. In small bowl, whisk lemon juice and oil. Pour over squash and stir to blend ingredients. Let set for 5 minutes before serving. Substitute lime juice for the lemon for a different flavor.

Foodie Focus:

Heirloom Tomato Bruschetta

Recipe Courtesy of Rachel O –

Prep time:  10 mins

Cook time:  50 mins

Serves: 2


3 medium or 2 large heirloom tomatoes, cut into wedges

1 head Garlic (1-2 cloves removed and left raw), top sliced off

1 tablespoon plus ½ teaspoon Olive oil, divided



4 slices bread

Basil, cut in a chiffonade (ribbons)


Drizzle head of garlic with ½ teaspoon olive oil and wrap in foil. Bake for 45-60 minutes at 350F. Toss half of the tomatoes with ½ tablespoon olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes. Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty. Remove garlic and tomatoes from oven to cool slightly. Mash garlic. Rub the raw clove of garlic on the toasted bread. Top with mashed garlic. Top with alternating slices of raw and roasted tomatoes. Sprinkle with basil.

Satisfy the Sweet Tooth:

Cantaloupe and Mint Granita

Recipe courtesy Giada De Laurentiis – Food Network

Prep Time:8 min

Inactive Prep Time: 8 hr

Cook Time: 5 min

Serves: 4 to 6 servings


2 cups water

1 cup sugar, plus extra, as needed

1 1/4 cups fresh mint leaves, packed, divided

1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into

1-inch pieces to yield about 4 cups flesh

3 tablespoons fresh lime juice (from about 2 large limes)


In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.

Use the tines of a fork to scrape the granita into chilled bowls and serve.

Spotlight on the Herb:

French Chicken Breast with Orange Tarragon Sauce

Recipe courtesy of Food Network

Prep: 15 min
Cook: 20 min
Serves: 8 servings


8 chicken breasts, skin on and wing bone attached

4 tablespoons butter

4 tablespoons olive oil

Salt and pepper

1/2 cup orange juice

2 cups chicken broth

2 sprigs tarragon

4 tablespoons unsalted butter, cut into bits


Preheat the oven to 375 degrees F.

Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.

Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.

Serve the chicken with the sauce spooned over the top.

Carol’s Corner:

Scalloped Potatoes

Recipe courtesy of Carol Peterson


1 ½ tablespoon butter

2 lbs potatoes, peeled and sliced

½ clove or 1 tablespoon green garlic, chopped

Salt and pepper

1 ¾ cup chicken broth

½ cup milk or cream

¼ teaspoon grated or ground nutmeg

4 bay leaves

½ cup gruyere cheese

½ cup Parmesan cheese


Butter bottom and side of an oval baking dish, or whatever shape you have.  Add half of the peeled and sliced potatoes.  Sprinkle with salt and pepper and half of the garlic.  Then arrange the remaining potatoes on top of those and season them the same way.  Pour the broth and milk or cream over the potatoes.  Sprinkle the nutmeg and bay leaves over this.  Place the butter that has been cut up in small pieces over the potatoes and sprinkle the gruyere cheese along with the Parmesan cheese over the top.  Bake until golden and fork tender.  Approximately 30 minutes.  Remove any visible bay leaf before serving.


Author Jessica Lessard

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