Recipes Inspired by the Box! Fri/Sat Aug 21-22, 2015

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Bread Pudding with Seasonal Fruit

Pizza Pizza Pizza – Pear Fig and Gorgonzola Pizza

Vegan – Tofu and Eggplant Lettuce Wraps

Spotlight on the Herb – Chicken Noodle Soup

Simple Suppers – Thai-Style Red Curry

Super Salads – Watermelon and Hot Pepper Chilled Salad


Something for the Sweet Tooth 

Bread Pudding with Seasonal Fruit

Photo credit De Ma Cuisine

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 1 t coconut oil (or canola)
  • 2 C stale bread (any kind), torn in small(ish) pieces
  • 3 eggs
  • 1 T white vinegar
  • 1 C whole milk (any kind)
  • 1/4 t cinnamon
  • pinch ginger
  • pinch salt
  • 1/4 C maple syrup
  • 1 t vanilla
  • 2 C fairly ripe seasonal fruit (figs, grapes, pears, stone fruit, apples, persimmons, berries), most chopped, a few sliced for topping
  • toppings (optional): chopped nuts, fresh fruit, plain yogurt, crème fraîche, maple syrup, cream

Directions:

  1. Pre-heat the oven to 350F.
  2. Pour vinegar into a measuring cup. Add milk to the 1 C line. Stir and let stand for about 5 minutes (it will thicken slightly and become buttermilk).
  3. Grease two 6″ ramekins with coconut oil. Add bread and fruit. Toss.
  4. Whisk together eggs through vanilla. Pour over bread and fruit. Top with sliced fruit. Place ramekins on a baking sheet. Bake for 40-50 minutes, or until eggs are mostly set and have come to at least 160F. Remove from the oven and let them stand on a cooling rack for 10-20 minutes.
  5. Top with desired toppings.

Pizza Pizza Pizza

Pear Fig and Gorgonzola Pizza 

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 large onion, thinly sliced
  • 1 T honey
  • 1 ripe pear, thinly sliced
  • 2 figs, thinly sliced
  • ¼ to ½ C gorgonzola
  • 1-2 t olive oil
  • 1 pizza crust
  • pepper
  • honey, for serving

Directions:

  1. Pre-heat oven to 425F.
  2. Add onion and honey to a dry skillet. Cook over medium-low or low heat for 20-30 minutes, or until onions are caramelized, stirring occasionally.
  3. Roll out crust on a greased baking sheet. Poke all over with a fork, if desired. Bake for 5 minutes.
  4. Top crust with a drizzle of olive oil, pear, fig, onion, pepper, and gorgonzola. Bake for 7-10 minutes, or until crust is done and cheese is melted.
  5. Drizzle with honey and serve.

Notes:

Serve with a green salad with a light dressing.


Vegan

Tofu and Eggplant Lettuce Wraps

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 small to medium eggplant, peeled and chopped
  • salt
  • 2 T coconut oil (or olive or canola)
  • 1 C tofu, excess water squeezed out, chopped
  • 1 chile pepper, ribs and seeds removed, diced
  • 1 C summer squash, chopped
  • ½ C onion or shallot, chopped
  • ½ C daikon radish, chopped
  • could also add: mushrooms, bell pepper, and julienned carrots
  • to taste salt
  • big pinch ginger
  • 1 clove garlic, diced
  • 1½ T soy sauce or liquid aminos
  • 1 T mint, chopped
  • 1 T Thai basil, chopped
  • 1-2 lettuce leaves per serving (1 if sturdy, 2 if more flimsy)
  • ½ C cucumber, diced (or daikon radish, grated), for serving
  • rice vinegar, for serving
  • pinch salt, for serving

Directions:

  1. Peel and slice eggplant and sprinkle with salt. Set aside for 15 to 30 minutes to draw out some of the moisture. Rinse and pat dry. Chop as directed.
  2. Heat a skillet over medium or medium-high heat. Add oil. When oil is hot, add eggplant, tofu, chile, squash, onion/shallot, daikon radish, and salt. Cook for 5-8 minutes, stirring often. Add ginger, garlic, and soy sauce/liquid aminos and cook for 1 minute more. Remove from heat and toss with herbs. Taste and adjust seasoning if needed.
  3. Take 1-2 lettuce leaves (layering 2 if desired) and lay them flat. Spoon tofu mixture in the center. Top with cucumber (or daikon radish), a splash of vinegar, and a pinch of salt. Roll up and serve immediately.

Spotlight on the Herb

Chicken Noodle Soup

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 C eggplant, chopped
  • salt
  • 2 T olive oil
  • 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 1 C summer squash, chopped
  • 1 C carrot, chopped
  • 1 C onion (or shallot or leek), chopped
  • 1-2 C greens (kale, collard greens, chard etc), chopped
  • ½ C turnip, chopped
  • ½ C radish (any kind), chopped
  • (could also add celery, broccoli, parsnip, bell pepper, peas, green beans, beets, asparagus, or mushrooms)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • ½ T each fresh (or ½ t dried) rosemary, thyme, basil, and parsley
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Directions:

  1. Peel and slice eggplant. Sprinkle with salt. Let stand for 15-30 minutes. Rinse and pat dry. Then chop as directed.
  2. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
  3. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add summer squash through radish, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  4. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  5. Cook pasta in boiling salted water. Drain.
  6. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  7. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

Notes:

Serve with grapes.


Simple Suppers

Thai-Style Red Curry

Recipe from Abundant Harvest Organics via Jessica L (adapted slightly)

Ingredients:

  • 4 medium Potatoes, peeled and quartered
  • ½ White Onion, quartered
  • ½ Cup green onions, chopped
  • ½ medium Red Bell Pepper, sliced into strips
  • 4 medium Jalapeno peppers, sliced into strips
  • 1 Cup Korean Daikon, peeled, quartered and sliced thin
  • ½ Cup of Yellow Squash, diced
  • 2 Cups Chicken, cut into cubes
  • 2 Tbsp of Peanut Butter
  • 1 Tbsp of Chicken Bouillon
  • 2.5 Tbsp of Red Curry Paste
  • 1 13.5 Oz can of Coconut Milk
  • 5 cloves of Garlic
  • 2 Tbsp of Lemongrass, sliced
  • 1 Tbsp of fresh Ginger, peeled and slicked
  • 1 tsp of Salt
  • ¼ Cup of Thai Basil, chopped
  • A Pinch of Tumeric
  • 2 Tbsp of Grapeseed Oil
  • Soy Sauce and Hot Sauce to taste
  • Red Chili Flakes to taste
  • Toppings:
  • ¼ Cup of Cilantro, chopped

Directions:

  1. The Prep: Chop chicken and set aside. Boil a pot of water, toss in a pinch of turmeric, peel and quarter potatoes, and boil potatoes until soft about 8-10 minutes. Set potatoes aside. Slice lemongrass, garlic and ginger and add to mortar and pestle. Add salt and crush all until they form a paste. Quarter white onions, slice yellow squash and set aside. Slice bell peppers and jalapenos into fine long strips. If desired leaving in a little bit of the seed from the chili peppers will add more heat to the curry. Set peppers aside. Peel and slice daikon radish into thin chunks and set aside. Chop green onions into long strips and cilantro bunch into small leaves and set aside.
  2. The Cooking: Add grapeseed oil to a pan on medium heat and quickly sauté garlic, ginger, and lemongrass paste. Add in red curry paste and chicken. Top with soy sauce, hot sauce, and chili flakes for desired salty-ness and heat. Sauté chicken for about 5 minutes. Add in can of coconut milk. Add chicken bouillon to empty coconut milk can and fill half way with water. Empty contents into the pan and stir. Add in peanut butter and stir. Cook until mixture starts to thicken. Add in squash and cook 2 minutes. Add in potatoes, daikon, and onions and cook for 2 minutes. Add in bell peppers and chili peppers and cook for 1 minute. Turn the mixture for about 1 minute. Fold in green onions and basil until well mixed. Serve topped with chopped cilantro.

Notes:

Serve with figs.


Super Salads

Watermelon and Hot Pepper Chilled Salad

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

Ingredients:

  • 5-6 cups watermelon, cut into bite size chunks
  • 2 hot chilis, seeded and minced
  • juice from one lime
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh cilantro, chopped roughly

Directions:

  1. Toss first three ingredients together in a large mixing bowl. Add cilantro and cheese until well combined. Serve chilled.

Author Rachel Oberg

More posts by Rachel Oberg

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