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Recipes Inspire by the Box!
Mon/Tues/Wed, Sept 5-7, 2016

At a Glance – Recipes Inspired by the Box

Apple Rosemary Flatbread

Grilled Eggplant Marinade

Watermelon Salsa

Vegetable Stir Fry

Broccoli and Wild Rice Casserole

Summer Squash Bread


Apple Rosemary Flatbread

AppleRosemaryFlatbread-7

Recipe by De Ma Cuisine for Abundant Harvest Organics

Ingredients:

  • 1 flatbread or large whole wheat tortilla (I used lavash, you could also use a par-baked pizza crust)
  • 1 t olive oil
  • to taste salt
  • 1 small apple, thinly sliced and chopped
  • to taste pepper
  • ¼ to ½ t dried (or 1 t fresh) rosemary, chopped
  • ¼ C cheddar cheese, grated
  • 1-2 T raisins

Instructions:

  1. Pre-heat oven to 350F.
  2. Top lavash with olive oil and brush over surface. Sprinkle with salt. Top with apple, rosemary, pepper, and cheese. Bake for about 5 minutes, or until the cheese has mostly melted.
  3. Remove from the oven and sprinkle with raisins. Return to the oven and bake for 2 minutes more.

Grilled Eggplant Marinade

Recipe by Carol Peterson

Ingredients:

  • ⅓ cup orange juice
  • 3 Tbsp olive oil
  • 5 tsp red wine vinegar
  • 2 sliced garlic cloves
  • 2 tsp salt
  • 1½ tsp orange zest
  • ½ tsp red pepper flakes

Instructions:

  1. Combine all ingredients. Marinate veggies like eggplant, bell pepper, and more before grilling. Serve grilled veggies on a sandwich or as a side dish.

Watermelon Salsa

Recipe by Carol Peterson

Ingredients:

  • ¼ c lime juice
  • 1 tbsp sugar
  • fresh ground pepper to taste
  • 3 c chopped watermelon
  • 1 cucumber peeled, diced
  • 1 nectarine or peach or both peeled and diced
  • 1 hot pepper seeded and minced
  • 1 small onion finely chopped
  • ½ tsp garlic salt

Instructions:

  1. Mix ingredients, chill, and serve with chips

Vegetable Stir Fry

Recipe by Carol Peterson

Ingredients:

  • 2 tbsp olive oil
  • 1 leek
  • 2 cloves garlic
  • sprinkle of sea salt
  • 2 c broccoli
  • 3-4 turnips thinly sliced, peeled
  • 1 carrot chopped or grated
  • 1 c mushrooms sliced
  • 1 bunch kale thinly sliced, stock removed
  • 2 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1 tbsp white cooking wine
  • 1 tsp sesame oil
  • 1 tsp rice vinegar or apple cider vinegar
  • 1 tsp molasses
  • 1/8 tsp ginger powder
  • pinch red pepper flakes

Instructions:

  1. Slice leek in thin slices up to dark green and including a bit of it. Dice the garlic. Saute the leek and garlic in oil.
  2. Prepare other veggies, chopping, peeling and cutting into bite size pieces and place in pan with leeks and garlic. On med to high heat stir and fry the veggies for about 5 min.
  3. In a small bowl, add soy sauce, cornstarch, cooking wine, sesame oil, vinegar, molasses, ginger powder and pepper flakes, stir until combined and mixed evenly.
  4. Add the sauce mix to the veggies and cook until fork tender. Continue stirring so the bottom does not burn.
  5. Serve over steamed rice or with some grilled chicken.

Broccoli and Wild Rice Casserole

Recipe by Carol Peterson

Ingredients:

  • 2 c uncooked wild rice or brown rice
  • 8 c chicken broth or stock
  • 3 heads broccoli, cut into small florets
  • 1 stick butter (8 tbsp)
  • 1 lb button mushrooms finely chopped
  • 1 med onion finely diced
  • 2 carrots peeled and finely diced
  • 2 stalks celery or fennel finely diced
  • ¼ c flour
  • ½ c heavy cream
  • 1 tsp salt or more to taste
  • 1 tsp black pepper
  • 1 c panko breadcrumbs
  • 2 tbsp minced parsley (for garnish)

Instructions:

  1. Preheat oven to 375F. Add rice to medium pan with 5 c chicken broth. Bring to boil then reduce to low and cover the pan. Cook until rice just breaks open and slightly tender about 35 min. Set aside.
  2. Bring a pot of water to a boil. Blanch the broccoli by throwing the florets into the boiling water until bright green and still crisp, 1-2 min.
  3. Immediately drain broccoli and plunge it into bowl of ice water to stop the cooking.
  4. Remove from ice and set aside.
  5. In large pot over med heat melt 6 tbsp butter. Add the mushrooms, onions and cook 3-4 min.
  6. Add the carrots and celery or fennel and cook until soft.
  7. Sprinkle the flour on the veggies and stir to mix. Pour 3 c broth over that and combine with heavy cream. You might need to add a touch more flour here to thicken the broth to desired thickness. Bring to gentle boil and allow to thicken. Add salt and pepper.
  8. Mix together the rice and broccoli and place in a 3 qt baking dish.
  9. Next scoop out veggie mixture and spoon it evenly over the top of rice.
  10. Melt remaining butter and mix with breadcrumbs. Sprinkle this mixture over the top of casserole.
  11. Cover with foil and bake for 20 min at 375F, remove foil and bake 15 min more.
  12. Garnish with parsley if desired after out of oven. For browner and crisper crust turn on the broiler for 3-5 minutes.

Summer Squash Bread

Recipe by Carol Peterson

Ingredients:

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups grated squash
  • 3 tsp vanilla
  • 1 cup chopped nuts
  • 2 cups flour
  • ¼ tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon

Instructions:

  1. Beat eggs, oil, sugar, and squash.
  2. Sift dry ingredients and add.
  3. Add vanilla and nuts.
  4. Bake at 350º for 50-60 minutes in two small loaf pans or one large loaf pan. Freezes well.

Author Uncle Vern

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