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Week 10 Foodbox Feature Recipes!




  • 4 ripe beefsteak tomatoes
  • 1/4 cup basil, freshly chopped, divided
  • 4 cloves garlic, minced, divided
  • 3 tbsp olive oil, divided
  • 3 tbsp coarse fresh bread crumbs
  • 3 tbsp parmesan cheese, finely grated
  • Salt and pepper to taste


  1. Preheat the oven to 450. Core the tomatoes. Cut each one horizontally into thick slices. Arrange a layer of tomatoes in a baking dish. Sprinkle on half the basil and garlic, and season with salt and pepper.
  2. Drizzle with 1 tablespoon of the oil. Top with the remaining slices, seasoning them as before with the remaining basil and garlic, salt and pepper, and 1 tbsp of the oil.
  3. Bake for 30-40 minutes, or until tomatoes are soft and a little browned.
  4. Remove from the oven and sprinkle with the bread crumbs and Parmesan, then drizzle on the remaining oil. Bake 8-10 minutes longer, or until the crumbs are toasty. Remove from the oven and let sit briefly to cool a bit before serving.






  • 1 medium/large squash or zucchini, sliced
  • 1 lb Chard
  • 1 tbsp olive oil
  • 2 cloves garlic, sliced
  • 1 tspn red pepper flakes
  • 1 tbsp fresh oregano, minced
  • ½ onion, minced
  • Salt and pepper to taste
  • 2 oz . crumbled feta cheese



  1. Roughly chop the chard leaves and stems, keeping them separate. 
  2. Heat oil in a large skillet over medium heat and add onion, chard stems and garlic to the pan. Cook for 3 minutes or until slightly softened. Add squash, chard leaves, oregano , red pepper flakes and salt and pepper to the pan. 
  3. Toss the mixture until all of the veggies are coated with the oil. Continue to cook until the Swiss chard has wilted and the squash are cooked through, stirring occasionally. About 10 minutes. 
  4. Remove the veggies from the pan and toss with crumbled feta cheese. Serve immediately.