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Recipes Inspired by the Box! Fri/Sat Aug 28-29, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Cheesy Chicken and Grapes with Rice

Spotlight on the Herb – Deconstructed Lasagne

Vegetarian – Twice Baked Potatoes (With Rachel O Instructional Video!)

Appealing Appetizers – Grape Toasts

Super Salads – Curried Cashew, Pear, and Grape Salad

Quick and Easy – Chicken Broccoli and Sweet Peppers


Simple Suppers

Cheesy Chicken and Grapes with Rice

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 T olive oil
  • 2-3 chicken thighs
  • to taste salt
  • dash cayenne
  • 2-3 C hot chicken or vegetable stock (or water)
  • 1 C brown rice
  • 1 C grapes, halved, seeds removed
  • 1 C cheddar cheese, grated
  • 1 Asian pear, sliced, for serving

Directions:

  1. Heat an ovenproof skillet over medium heat. When it’s hot, add olive oil. When oil is hot, add chicken. Sprinkle with salt and cayenne. Sear on each side for 3 minutes.
  2. Add 2 C stock, rice, and salt. Stir gently around chicken (make sure all rice is in stock, not on top of chicken). Bring to a boil, then reduce to a simmer for 10 minutes.
  3. Add grapes, and simmer, adding more liquid if needed, cooking until chicken reaches 180F and rice is to desired tenderness, about 45-50 minutes (cooking uncovered, until the last 20-30 minutes), stirring occasionally.
  4. Taste and adjust seasoning if needed. Top with cheese and broil for 3 minutes.
  5. Serve with a side of Asian pear.

Spotlight on the Herb

Deconstructed Lasagne

Photo credit De Ma Cuisine

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

Ingredients:

  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (collards, spinach, chard, kale), chopped
  • 4 small tomatoes, diced
  • 1 t fresh (or ½ t dried) rosemary, chopped
  • 1 t fresh (or ½ t dried) thyme, chopped
  • 1 t fresh (or ½ to 1 t dried) oregano, chopped
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 2 T fresh basil, chopped, divided
  • ½ C water from cooked pasta
  • 1 T lemon juice or balsamic vinegar
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving

Directions:

  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.

Notes:

Serve with a green salad with a light dressing.


Vegetarian

Twice Baked Potatoes

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell or sweet pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot or summer squash, grated
  • 1 onion, diced
  • 2 cloves roasted garlic
  • 3 T plus 1 t olive oil
  • ½ t smoked paprika
  • ½ t sweet paprika
  • ¾ t salt
  • ¼ t pepper
  • ½ t onion powder
  • ½ t chili powder
  • ¼ C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • ¾ C cheese, grated

Directions:

  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a ¼” wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, ½ C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes:
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half. Prep and veggie cooking can be done while the potatoes roast.

Appealing Appetizers

Grape Toasts

Photo credit De Ma Cuisine

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

Ingredients:

  • 6 slices baguette, about ½” thick
  • 1 t olive oil
  • 9-12 grapes, halved lengthwise and seeded
  • to taste salt
  • ¼ C cheddar or monterey jack cheese
  • pinch cayenne
  • 1 t honey

Directions:

  1. Drizzle bread with oil. Top with grapes, a sprinkle of salt, cheese, and a sprinkle of cayenne.
  2. Broil for about 2-3 minutes, or until cheese is melted.
  3. Serve drizzled with honey.

Super Salads

Curried Cashew, Pear, and Grape Salad

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

Ingredients:

Dressing:

  • ¾ cup cashew halves
  • 3 tablespoons white wine vinegar
  • 4 slices bacon, coarsely chopped
  • 3 tablespoons Dijon mustard
  • 1 tablespoon melted butter
  • 2 tablespoons honey
  • 1 teaspoon rosemary
  • ½ cup olive oil
  • 1 teaspoon curry powder
  • 1 tablespoon brown sugar
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • salt and pepper to taste

Salad:

  • mixed greens
  • 1 pear thinly sliced
  • ½ cup halved  grapes

Directions:

  1. Toast cashews until golden brown in a skillet over medium heat. Remove from pan and cool.
  2. Return skillet to medium heat and cook bacon until crisp. Remove and place on paper towel to absorb excess grease. Coarsely chop and set aside.
  3. In a bowl stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
  4. In a small bowl or jar combine white wine vinegar, mustard, and honey. Add olive oil and sprinkle in salt and pepper. Toss dressing with salad greens, pear slices, grapes and bacon in your salad serving bowl. Sprinkle with nut mixture and serve.

Quick and Easy

Chicken Broccoli and Sweet Peppers

Photo Credit Rebecca Thomas of Seeks a Little Solace

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

Ingredients:

  • 12 ounces boneless, skinless chicken breast cut into bite size pieces
  • 2 tbsp dark soy sauce
  • 3 tbsp vegetable oil
  • 2 cloves garlic chopped
  • 1 large onion cut into rings
  • ½ cup water
  • 1 tsp ground pepper
  • 1 tsp sugar
  • 1-2 sweet peppers, sliced
  • 1 small summer squash, cut into rounds
  • 1 cup green beans
  • 1 small head broccoli, chopped
  • 1 tbsp cornstarch mixed with equal parts water

Directions:

  1. In a large bowl combine chicken and soy sauce. Set aside for 15 minutes.
  2. Heat oil in a wok or large skillet over medium heat. Sauté garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, stir-fry until golden brown. Stir in water, pepper and sugar. Add peppers, squash, green beans, and broccoli. Cook until soft. Pour in cornstarch and cook until sauce is thickened.

Notes: 

Serve with sliced asian pears.

Author Rachel Oberg

More posts by Rachel Oberg

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