Recipes Inspired by the Box! Fri/Sat Sept 4-5, 2014

At a Glance – Recipes Inspired by the Box

Simple Suppers – Irish Nachos

Condiments Galore – Melon Salsa

Breakfast Treats – Slightly Sweet Granola with Quinoa

Vegetarian – Baked Eggplant with Figs and Cherry Tomatoes

Spotlight on the Herb – The Perfect Salmon

Super Salads – Marinated Cherry Tomato Salad


Simple Suppers 

Irish Nachos

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 4 potatoes, cut into long chunks
  • 1 T olive oil
  • ½ t (or more) salt
  • to taste pepper
  • ½ C greens (collards, kale, spinach, chard) cut in a chiffonade (thin ribbons)
  • ½ C shallots (or green onion, or chives), chopped
  • 1/2 C summer squash, diced
  • ½ to 1 C cheese, grated
  • 1 cob corn, cut off the cob
  • yogurt, for topping
  • lemon wedges, for serving

Directions:

  1. Pre-heat the oven to 350F.
  2. Toss potatoes with olive oil, salt, and pepper. Place on 1-2 baking sheets (don’t overcrowd them – use two sheets if needed), and bake for 15 minutes, flip them (and rotate the position in the oven if using two sheets), and bake about 15 minutes more (or until potatoes are crispy outside, tender inside).
  3. Gather potatoes into piles (as many piles as there are people eating), and top with greens, shallots, summer squash, cheese, and corn. Bake for 10 minutes more.
  4. Serve topped with yogurt and a squeeze of lemon.

Condiments Galore

Melon Salsa

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients: 

  • 6-8 cups watermelon or honeydew, cubed and seeded
  • 1 bunch fresh cilantro, chopped
  • 1 shallot or ½ white onion, chopped
  • 2 large jalapeño peppers or chili peppers, stemmed, seeded and minced
  • 2 cloves garlic, minced
  • 1 cup white wine vinegar
  • 1 tsp salt

Directions:

  1. Stir the melon, cilantro, shallot or onion, peppers, garlic, vinegar and salt together in a bowl until evenly mixed.
  2. Cover and refrigerate overnight for best flavor.

Breakfast Treats

Slightly Sweet Granola with Quinoa

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 8 C oats
  • 1/2 C quinoa, rinsed
  • 2 T coconut oil, melted
  • pinch salt
  • 1 t cinnamon
  • 1/8 to 1/4 t nutmeg (opt.)
  • 1 t vanilla extract
  • 1/4 C whole wheat flour
  • 1/4 C honey
  • 1/4 C raw sugar
  • 3 to 4 T maple syrup
  • 1/4 C brown sugar
  • 1 C hot water
  • milk or Greek yogurt, for topping
  • grapes or other fruit, for topping

Directions:

  1. Preheat oven to 350F.
  2. Stir together oats, flour, cinnamon, nutmeg, and quinoa.
  3. Whisk together water, maple syrup, honey, sugars, salt, vanilla, and oil.
  4. Add liquid to oat mixture and stir to combine.
  5. Spread over two cookie sheets and bake at 350 F for 15 minutes. Remove from oven, stir, reduce temp to 200F and bake 2 hours more (stirring every 30 minutes and rotating which rack each pan is on).
  6. Cool completely (I use a clean tea towel on the counter).
  7. Store in an airtight container.
  8. Serve with Greek yogurt or milk, topped with fruit

Vegetarian

Baked Eggplant with Figs and Cherry Tomatoes

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:

  • 1 eggplant
  • olive oil
  • ½ c cherry tomatoes
  • 6 figs
  • Goat cheese, crumbled
  • pepper

Directions: 

  1. Preheat oven to 400°
  2. Wash eggplant, cut off the top and slice lengthwise.  Make slices through the flesh but not the skin with a knife (three in each direction).
  3. Brush with olive oil. Place in baking pan flesh side down, skin side up.
  4. Bake for 20 to 25 minutes.
  5. Wash the figs and tomatoes. Take eggplant out of oven and set oven to broil. Turn eggplant halves over, place the figs and tomatoes on top. Place cheese on top. Sprinkle with pepper. Place in the broiler for 10 minutes until cheese is melted. Serve while hot.

Spotlight on the Herb

The Perfect Salmon

Recipe via Carol Peterson of Abundant Harvest Organics (adapted slightly)

Ingredients:

  • salmon fillet
  • olive oil
  • salt and pepper to taste
  • Thai Basil, thinly sliced, for topping
  • cherry tomatoes, for topping
  • diced garlic, diced, for topping
  • peppers, diced, for topping

Directions:

  1. Drizzle Salmon filet with olive oil. Sprinkle with salt and pepper. Place in a cold oven and turn on to 400 degrees. 25 minutes later you will have the perfect tasty salmon filet.
  2. Garnish with some thinly sliced Thai Basil or some diced cherry tomatoes, garlic, and peppers that you have mixed together and squeezed a fresh lemon over. Salt and pepper for seasoning.
  3. Served with some steamed Baby broccoli and summer squash.

Super Salads

Marinated Cherry Tomato Salad

Recipe via Carol Peterson of Abundant Harvest Organics

Ingredients:    

  • 1-2 pints cherry tomatoes
  • ½ red onion, thinly sliced
  • ¼ c olive oil
  • 3 tbsp balsamic vinegar
  • 3 tbsp minced fresh parsley or herb of the week
  • 1 tbsp of pesto
  • ¼ tsp sugar or honey
  • 1 clove garlic, diced
  • salt and pepper
  • 1 head of lettuce
Directions:
  1. Halve the tomatoes and add them along with the sliced red onion to a large ziploc bag. Add the olive oil, balsamic, herb, pesto, sugar or honey, and garlic.  Sprinkle with salt and pepper. Seal the bag and get all the air out. Place in fridge until ready for dinner.
  2. Place the lettuce on platter and pour on the tomatoes. Toss and serve.

Author Rachel Oberg

More posts by Rachel Oberg

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