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Remember those tin lunchboxes everyone had as a kid? They were sturdy little lunch pails that held everything from your sandwich and juice box to your pudding or fruit cup. Sometimes they even had a Fruit-by-the-foot inside, and everything fit together perfectly--a little bit like a well-played game of Tetris. 

The Tin Lunchbox (that's us!) does the same thing: We provide a variety of shared information from featured artists and literary endeavors to recipe sharing that all fits flawlessly into one place. Granted, we aren't working with physical  lunchboxes, but it is fun to imagine all the same.

The Porridge Pot Cookbook

Here you will find user and team submitted recipes for your cooking enjoyment! Have a recipe for something besides food? You can send that to us as well! Send all recipes to!

Strawberry Glazed Pie

This recipe comes from Tricia A. and is a summertime favorite for beating the heat!


6 C sliced fresh strawberries

2/3 C white sugar

1 C water

4 Tbsp strawberry jello

4 Tbsp cornstarch

9” graham cracker crust


Mix sugar, water, jello & cornstarch in a medium saucepan. Bring to boil, stirring constantly. Simmer 1 min stirring constantly. Fold in strawberries, toss until well coated & pour into crust. Chill until well set. Serve on its own or with whipped cream on top. 

Last Thanksgiving was a tumultuous time for many, but despite tensions, traditional meals can cure any ailment. Here's a look at what Ray Pesina created for his Thanksgiving in 2016. The recipe is from 

Gorgonzola and Blue Cheese Soup --submitted by Nigel Dawson

·         1 medium head of cauliflower, broken into small florets

·         1 leek (white part only), finely chopped.

·         5 oz of gorgonzola dolce or other creamy mild blue cheese

·         1 quart of chicken stock.

·         2 bay leaves

·         1 medium potato, chopped into ½” cubes

·         1 tablespoon butter

·         1 oz of cheddar cheese, grated finely

·         ½ oz of parmesan, grated finely

·         30g of bacon cut into lardons (optional)

·         Sour cream (optional)

·         Salt and pepper to taste


1.       Sweat leek in melted butter over low heat in heavy-bottomed pan until softened and translucent, about 3 minutes.

2.       Add the cauliflower, potato, chicken stock, and bay leaves to pan then bring to a low simmer.

3.       Simmer until the cauliflower is tender but not overcooked.

4.       Remove from heat and use a stick blender to blend soup to a smooth texture.

5.       Return pan to heat, add cheese and stir occasionally until the cheese is fully incorporated.

6.       Season to taste with salt and freshly ground black pepper.

7.       Serve immediately and garnish bowls with bacon lardons and a dollop of sour cream.

Grilled Broccoli Rabe --submitted by Kathleen Skrzypczak

1 large head of broccoli rabe
1 tbs olive oil
kosher salt to taste
2 tsp. nutritional yeast
1 tsp. za-atar *optional
1 lemon cut into six wedges

Wash the broccoli rabe thoroughly and spin dry or pat with paper towels. Chop into serving-sized pieces and place in a bowl. Drizzle oil over and massage it in for a minute or so. Sprinkle with salt and allow to sit for fifteen minutes. Meanwhile, prepare a medium fire on whatever kind of grill you have (I've used both charcoal and gas to equal success). Place the broccoli rabe on a grill pan or a piece of heavy-duty aluminum foil that's been oiled and pricked in a few places to let the smoke circulate. Grill for 20-30 minutes, turning occasionally, until vegetable is softened and charred. Remove from heat and sprinkle with nutritional yeast. Toss a few times. Sprinkle with za'atar if using and serve with lemon wedges on the side.

Chunky Avocado Salad

2-6 avocados, cut into small chunks

2 tomatoes, diced

1 purple onion, diced

1 1/2-2 cups sweet corn

1 can black beans, drained

garlic powder or garlic salt (to taste) 

cilantro (to taste)

1/2 lime, squeezed (substitute lime juice for smaller amount)

Cut avocados, tomatoes, and onion. Mix together with drained corn and beans. Add cilantro, garlic, and lime until the taste is satisfactory. Note: the measurements listed above are estimates based on the amount I prefer, and can be adjusted based on your desire. 

Cindy's Favorite Banana Bread

1 c. sugar

6 Tbsp. butter or margarine, softened

2 eggs, beaten

1/2 c. water

3 medium ripe bananas, peeled and mashed

1 3/4 c. flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1/2 c. chopped nuts

1 c. chocolate chips

Cindy's Favorite: In a large bowl, cream together sugar and butter with an electric mixer until fluffy. Add eggs and water; beat until smooth. Stir in mashed bananas. In another bowl, combine flour, baking soda, baking powder, and salt. Gradually stir into banana mixture. Stir in nuts and chocolate chips. Pour batter into a greased loaf pan. Bake in a pre-heated 350* oven 1 hour or until done.

Shawna's Altered Banana Bread

1 c. sugar

6 Tbsp butter or margarine, softened

2 eggs, beaten

1/2 c. water

2 1/2 medium-sized ripe bananas, peeled and mashed

1 individual package of applesauce (about 1/2 cup)

1 3/4 c. flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

nuts/chocolate chips optional

Shawna's Altered: Follow the same instructions as above, except: Add the applesauce to the banana mixture before the flour mixture is added in. 

Note: It will take at least one hour to bake these all the way through. Make sure your pan is not too close to the top or bottom of the oven, for even cooking and to avoid burning. You can also split the batter into mini loaf pans if desired. I always put the mini loaf pans on a baking sheet with a lip on all sides so I can remove them easier once they're done. 

Boza Tea --submitted by Lindsey Bartlett


§  Bulgur – 1 cup

§  Sugar – 3/4 cups

§  Vanilla extract (optional) – 1/2 tsp

§  Yeast – 7 g

§  Warm Water – 1/2 cup

§  Sugar (depending on type of yeast) – 2 tbsp


 Topping (optional):

§  Roasted Chickpeas – a small handful

§  Cinnamon – approx. 1/4 tsp. 


Soak your bulgur overnight in a large pan. In the morning, add more water to cover the bulgur and cook over a low heat until the bulgur has softened. This should take around 3 hours. Add in more water as is needed while cooking.

In a glass or porcelain bowl, strain some of the bulgur. Using the back of a spoon, press out the liquid from the bulgur. This is the base of your Boza. Continue this process until you have pressed out the water from all of the bulgur. Remember to empty out your strainer before you add in unstrained bulgur. You will need to keep the bulgur in a different container to be used later.

In another bowl, mix the yeast, sugar, and warm water together and allow to stand for 10 minutes. Then add this mixture to the pressed Bulgur.

Now cover your pressed bulgur and yeast mix with a towel or cheesecloth and allow to ferment. This process will take 2 to 3 days; you will see bubbles appear on top of the mixture. Give the mixture a stir every now and again. This will produce the right sourness and smell of the boza.

Once the fermenting has finished, add in your sugar & yeast mix and the vanilla extract (optional). Slowly add in the water until smooth. The mixture should be a little thinner than tomato paste.

Place the mixture in the fridge overnight. Serve chilled with roasted chickpeas and cinnamon sprinkled on top.

Helpful hints: Boza is sometimes best served with a spoon. Keep the Boza in the fridge.

TIP: If you plan to make another batch, keep one cup of the first batch of Boza and add this to the new batch instead of yeast.



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