Recipes Inspired By This Week’s Box – Mon, Tues, Wed Aug 5-7


Zucchini with Quinoa Stuffing

Recipe courtesy of Real Simple. See original recipe here


1/2 cup quinoa, rinsed
4 medium zucchini

1 15-ounce can cannellini beans, rinsed

1 cup grape or cherry tomatoes, quartered

1/2 cup almonds, chopped (about 2 ounces)

2 cloves garlic, chopped

4 tablespoons olive oil


Heat oven to 400° F.

In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, and 3 tablespoons of the oil. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Quick and Easy:

Grab and Go Breakfast Muffins

Recipe courtesy of See original recipe here


1 lb breakfast sausage

1 head broccoli, trimmed to florets and chopped

8 oz mushrooms, sliced

2 medium tomatoes, seeded and diced

6 egg whites

12 whole eggs

1/2 c milk, 1%

1/4 tsp dill

1/4 tsp fresh ground pepper

1/2 tsp salt

3/4c parmesan cheese


Preheat oven to 350.

Spray a muffin tin with olive oil spray. Heat a nonstick pan over medium heat, and add the sausage. Stir and break apart with your spoon or spatula as it cooks. Cook until browned, 6-10 mins. While the sausage is cooking, steam the broccoli. Place trimmed florets in a heat-safe bowl with 4 tablespoons water. Cover in saran wrap and microwave for 4 min or until tender. Drain excess water. When sausage is browned, remove from pan and set aside to cool. Leave juices in pan. Add mushrooms and cook for 6-8 minutes. Add tomatoes and cook for 2-3 mins more. Remove from heat. Lightly beat eggs, egg whites, milk, salt, pepper, and dill. Stir in cooled sausage, mushrooms, broccoli, tomatoes, and 3/4 cup of the cheese. Pour mixture evenly into muffin tins ~3/4 of the way full. Use remaining 1/4 c cheese to top muffins.

Bake for 20-25 min.

Foodie Focus:

Broccoli Chicken Mac and Cheese

Recipe courtesy of See the original recipe here


8 ounces pasta shells

3 cups broccoli florets

3/4 cup milk

1/4 cup julienned sun dried tomatoes

6 ounces jalapeño monterey jack cheese, shredded

2 cups shredded chicken breast

Kosher salt and freshly ground black pepper, to taste


In a large pot of boiling salted water, cook pasta according to package instructions. Add broccoli to the pot 3 minutes before pasta is cooked through; drain well. Heat a large skillet over medium high heat. Whisk in milk, sun dried tomatoes and monterey jack, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Add pasta, broccoli and chicken and gently toss to combine.

Serve immediately.

Satisfy the Sweet Tooth:

Watermelon Cake

Recipe courtesy of See original recipe here


1 large seedless watermelon
2 cans full fat coconut milk (left in fridge for 6 hours or more)
1/2 tsp. vanilla extract
1 Tbsp. raw honey
1 cup sliced raw almonds or shredded coconut
Seasonal fresh fruit (for topping)



1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.


1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds or shredded coconut and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.


1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. NOTE: You can leave the watermelon intact if you plan on traveling with it or do not want to cut it. Slicing a cake ahead of time just makes it much easier to dip the edges into the icing and then into anything else you want to adhere to the icing, such as the almonds or toasted coconut.
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds or coconut, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.

Spotlight on the Herb:

Grilled Trout with Savory Marinade

Recipe courtesy of See original recipe here


 4 teaspoons lemon juice

2 1/2 teaspoons dried summer savory, or 2 1/2 tablespoons chopped fresh savory

3/4 teaspoon  salt

1/4 teaspoons fresh-ground black pepper

1/3 cups olive oil

8 trout fillets (about 2 pounds in all)

Lemon wedges, for serving


Light the grill or heat the broiler. In a small glass or stainless-steel bowl, whisk together the lemon juice, savory, salt, and pepper. Add the oil slowly, whisking. Put the trout fillets in a medium glass dish or stainless-steel pan. Add the marinade and turn the fillets to coat. Grill or broil the fish 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. Serve with the lemon wedges. Wine Recommendation: A delicately flavored Muscadet or Sancerre will enhance the trout rather than compete with it, and neither of these wines will be washed out by the lemon, because they are both high in acidity.

Carol’s Corner:

Zucchini Pancakes

Recipe courtesy of Carol Peterson


½ cup all purpose flour

½ cup grated Parmesan cheese

½ tsp dried oregano

Salt and pepper to taste

1 egg, beaten

2 tablespoon chopped onion

2 tablespoon mayonnaise

1 ½ cups zucchini or other similar squash, grated

2 tablespoon butter or margarine or sour Cream, optional


In a bowl combine the flour, parmesan cheese, oregano, salt and pepper. Combine egg, onion, mayonnaise, and squash; stir into dry ingredients until well blended. In a large skillet, melt butter. Drop squash mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.

Author Jessica Lessard

More posts by Jessica Lessard

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