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Click Here to Order Your Narrative Provisions Box for Delivery Sunday, November 10th between 3-9PM*.
Here’s another fun meal plan from the archives!
Bonnie Stoilkovich of Zuma Organic has been cooking and teaching cooking for almost 20 years. She loves to encourage people to learn simple, carefree meals, that are not only healthy and delicious but easy-peasy as well!
Box Recipes
Scroll down to view recipe ingredients.
Dairy-Free Pesto Pasta
Cucumber Salad (paired with broiled fish for omnivores)
Baba Ghanoush with Pita
Slow-cooker beans (paired with bacon for omnivores)
Easy Meatloaf with Roasted Potatoes
Large Omnivore Narrative Provisions Boxes include ingredients for all of the recipes, plus additional staples and fruit.
Large Vegetarian Narrative Provisions Boxes include ingredients for Dairy-Free Pesto Pasta, Cucumber Salad, Baba Ghanoush with Pita, Slow-cooker beans along with ingredients for a meal of your own design, as well as additional staples and fruit.
Small Omnivore Narrative Provisions Boxes include ingredients for Dairy-Free Pesto Pasta and Baba Ghanoush with Pita & Steak as well as additional staples and fruit.
Small Vegetarian Narrative Provisions Boxes include ingredients for Dairy-Free Pesto Pasta and Baba Ghanoush with Pita as well as additional staples and fruit.
Dairy-Free Pesto
2 large handfuls of fresh lemon basil
2 cups raw walnuts
2 garlic cloves
1 cup olive oil
1/3 cup water
salt & pepper
In a Vitamix or food processor, add the above ingredients and blend until the desired consistency. Pour over pasta, and serve with salad. It can also be used as a spread or dip.
Cucumber Salad
Mix together the following and let it sit for an hour:
1 cucumber – peeled & sliced thin
1 tomato, seeds removed – chopped
2 tbs olive oil
1 tbs vinegar (Umi plum or apple cider)
salt & pepper to taste
Baba Ghanoush with Pita
2 large eggplants
2 garlic cloves
tahini
juice of a lemon
salt & pepper to taste
Everything can be adjusted in this recipe to get it to taste exactly the way you want. More garlic, more eggplant, whatever…
Heat your oven to broil and place the eggplants (whole) on a cookie sheet. Char the outside of the eggplants until they deflate. Turn them frequently with tongs. This will take 10-15 minutes. Place them in a large bowl and cover with a kitchen towel for 30 minutes. Peel off the skin and place the “meat” in a food processor (or chop fine).
Add the garlic, tahini, lemon juice, salt & pepper either to the food processor (and blend until smooth) or mix into eggplant by hand.
Serve with pita triangles.
Slow-cooker beans
½ lb. beans
¼ cup vegetable oil
1 medium onion – rough chopped
2 garlic cloves, minced
1 chopped tomato
½ cup packed light brown sugar
2 tablespoons Dijon mustard
3 ½ cups water
Put the following ingredients into a slow cooker on HIGH for 2-3 hours. Or simmer on low heat for an hour or two in a pot. Add 1 teaspoon of coarse salt AFTER the beans are finished (the salt will otherwise affect the way the beans cook)!
Easy Meatloaf with Roasted Potatoes
1 lb. ground beef
2 tomatoes – diced small
2 eggs
½ cup oats
handful of chopped Marjoram & Basil
1 onion – chopped fine
2 tbs Worcestershire sauce (optional)
Pre-heat oven to 350 degrees. Mix the meatloaf ingredients in a large bowl. Place on top of a foil-lined cookie sheet sprayed with coconut oil or canola oil. Shape into a two-inch high loaf and coat the top with ketchup or smashed tomatoes, to create a savory topping that’s gooey and delicious when done baking. Cook uncovered, for about 30-40 minutes. The internal temperature should read 160 degrees when you remove it from the oven. Let the loaf sit for 15 minutes before slicing and serving.
Place the potatoes in a large bowl and toss with the olive oil, salt & pepper to taste, 1 sprig rosemary, chopped Syrian Marjoram, 3 cloves whole garlic. Pour it all out onto a baking sheet. Bake for 30-40 minutes at 375 degrees, until potatoes are crispy and tender. Serve Meatloaf with Roast Potatoes and a tossed salad.