Recipes Inspired By Your Box! Fri – Saturday, August 9-10th


Rigatoni with Grilled Peppers and Onions

Recipe courtesy of Real

See the original recipe here 


12 ounces (4 to 5 cups) rigatoni

2 medium red onions, sliced into 1/2-inch-thick rings

2 large red and/or green bell peppers, cut into quarters

1 tablespoon olive oil

kosher salt and pepper

1 bunch spinach, stems trimmed, or one 5-ounce package

1 cup (about 3 1/2 ounces) grated Parmesan (optional)

3/4 cup basil leaves, thinly sliced


Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, heat grill or grill pan to medium-high. In a large bowl, toss the onions, bell peppers, oil, and ½ teaspoon each salt and pepper. Grill the vegetables, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces. Add the grilled vegetables, spinach, reserved pasta water, and ¾ cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining ¼ cup Parmesan before serving.

Quick and Easy:

Zucchini Pizza Bites

Recipe courtesy of

See original recipe here


Large zucchini slices, cut 3/4 inch thick

Olive oil, for lightly brushing both sides of pizza and oiling grill grate

Pizza sauce of your choice

Grated cheese- you can substitute soy cheese to make the recipe vegan!

Pizza toppings of your choice- eg. low-fat turkey pepperoni, sautéed mushrooms, Canadian bacon, cooked sausage, caramelized onions, sliced olives, anchovies, sautéed bell peppers


Oil the grill grates, then preheat grill to medium-high. (If using a broiler, it should be reheated as well.)
Cut zucchini into thick slices about 3/4 inch thick. Grill the zucchini 7-8 minutes, or until there are some grill marks and it’s starting to be tender. (If the zucchini has a side that’s slightly larger, grill that first so it will be the “top.”) If desired, you can heat the sauce while the zucchini grills. Remove zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen. Add sauce, cheese, and other toppings as desired. Put loaded zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed. (Check them every few minutes to see when the cheese is melted and the toppings are lightly browned, especially if you’re using a broiler. If you have a gas grill where you can regulate the heat, turn to high when you put the pizza back on.) Remove zucchini pizzas from grill and serve hot.

Foodie Focus:

Chicken Tequila Burgers

Recipe courtesy of

See original recipe here


2 cloves garlic, chopped

½-1 jalapeno pepper, seeded and chopped

2 chicken breasts/ground chicken-about 1 lb. total

3-4 tablespoons cilantro

Zest of ½ a lime

1 oz. tequila

Dash of soy sauce

Kosher salt and ground black pepper

½ cup panko bread crumbs

For serving:

Burger buns

Sautéed bell pepper and onion



Preheat the broiler. Line a baking sheet with foil and brush lightly with olive oil.  Combine the garlic, jalapeno, chicken breasts, cilantro and lime zest in the bowl of a food processor.  Pulse several times until the chicken is uniformly ground.  Mix in the tequila, soy sauce, salt and pepper to taste, and panko. Pulse a few more times until the ingredients are well blended. Form the mixture into 4-5 patties and place them on the prepared baking sheet. Broil the burgers for about 12-15 minutes, flipping halfway through cooking to brown both sides. Check for doneness before serving.  Serve on buns with sautéed bell pepper and onion, and lettuce as desired.

Spotlight on the Herb:

Grilled Garlic Lemon Chicken Thighs with Savory

Recipe courtesy of

See the original recipe here


1 lb skinless chicken thighs (4 in count)

3 tablespoons lemon juice

3 tablespoons Savory, chopped fine

3 cloves of garlic, pressed

1 shallot, sliced

1 tablespoon olive oil

Freshly ground black pepper to taste


Combine all of the above. Pierce chicken thighs with a fork or a tip of a knife in a few places for the marinade to penetrate the meat better. Let marinade for a few hours or overnight.  Sprinkle with salt and grill.


Something for the Sweet Tooth:

Mini Snickerdoodle Cheesecakes with Peach Bourbon Compote

Recipe courtesy of

See original recipe here


For crust:

5 Tablespoons unsalted butter, melted

7 sheets graham crackers, pulverized (about 1 cup)

1 teaspoon ground cinnamon

¼ teaspoon salt

For cheesecake filling:

2 8-ounce packages of cream cheese

3 large eggs

¾ cup granulated sugar

1 tablespoon vanilla extract

Zest from 1 lemon

½ cut full-fat Greek yogurt (or sour cream)

1 tablespoon ground cinnamon

For compote:

2 tablespoons unsalted butter

4 large peaches, diced (about 3 cups)

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 tablespoon bourbon or whiskey or water


Preheat oven to 325 degrees F.

Line a cupcake pan with 12 cupcake liners and set aside. In a bowl, combine crust ingredients: melted butter, pulverized graham crackers, cinnamon and salt until well mixed. Divide mixture evenly and press into cupcake liners. Chill in the refrigerator while making the filling.To make the cheesecake filling, beat the cream cheese with an electric hand or stand mixer on low until all the lumps are gone. Then add in eggs one at a time and beat on low until creamy. Then add in sugar and beat on low until creamy. Add in vanilla, lemon zest, Greek yogurt and cinnamon. Beat on low just until combined. Pour evenly in cupcake tins. Set the cupcake pan on a foil lined roasting pan and fill half way with water to create a water bath. Bake for 20-30 minutes until cheesecake is set but still jiggles a little. Cool on a wire rack, and then refrigerate for at least two hours or overnight.

When ready to eat, make the compote. Melt the butter in a large sauté pan. Add the peaches and stir while cooking until soft, about 5 minutes. Remove from heat and add in sugar, vanilla and bourbon and water. Return to heat and cook for an additional 5-10 minutes until the peaches are soft and sauce is thick. Carefully remove the cheesecakes from the liners and top with warm compote and whipped cream if desired.

Carol’s Corner:

Broccoli Gratin

Recipe courtsey of Carol Peterson


5-6 cups broccoli, or cauliflower, or combination

2 tablespoon of oil

1 onion thinly sliced

1 clove garlic minced

¼ cup flour

2 cups milk

1 teaspoon of salt or to taste

¼ teaspoon pepper

Pinch each ground nutmeg and ground red pepper

1 cup cheddar cheese shredded


1 cup bread crumbs

1 tablespoon butter melted

¼ cup Parmesan cheese grated

2 tablespoon fresh chopped parsley


Preheat oven to 350º F.

Steam vegetable just until crisp tender. Drain well and set aside. In a small saucepan sauté the onion and garlic in oil until fragrant and tender. Sprinkle flour on onion and garlic. Cook stirring constantly for about 3 min. without browning. Whisk in milk and bring to a boil. Add spices and cook 5 min. Stir in shredded cheddar cheese and remove from heat. Combine with broccoli and transfer to a 2 qt casserole or glass baking dish. Combine topping ingredients and sprinkle on top of vegetable mixture. Bake in preheated oven for about 20 minutes.


Author Jessica Lessard

More posts by Jessica Lessard

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