was successfully added to your cart.

Recipes Inspired by the Box! Fri/Sat Aug 7-8, 2015

At a Glance – Recipes Inspired by the Box

Soup of the Week – Spicy Summer Squash and Tomato Soup

Simple Suppers – Eggplant and Summer Squash Tacos

Snack Attack – Fig and Stone Fruit Chips

Vegan – Vegan Tofu Fried Quinoa

Quick and Easy – Succotash

Spotlight on the Herb – Lemon Basil Green Beans


Soup of the Week

Spicy Summer Squash and Tomato Soup

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 T olive oil
  • 2 C summer squash, roughly chopped
  • to taste salt
  • ½ to 1½ hot peppers (depending on what type), ribs and seeds removed, chopped
  • 3 cloves garlic, chopped
  • to taste salt
  • to taste pepper
  • pinch ginger
  • 2 C crushed tomatoes (or tomato puree)
  • 3 C stock or water
  • 1 T rice vinegar
  • 1 T maple syrup
  • ½ C fresh basil (any variety), chopped

Directions:

  1. Heat a soup pot over medium-low. Add oil. Add squash and salt. Cook for 5 minutes, stirring occasionally. Add hot pepper and cook for 2 minutes. add garlic and cook for 1 minute more. Add tomatoes through maple syrup. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until veggies are tender.
  2. Remove from heat and add basil. Blend with a hand blender (or in batches in a regular blender, with the lid’s plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.
Notes:
Soup can be made ahead of time and frozen. To cool the soup down quickly, add only 2 C stock when cooking. Then after it’s cooked, add 1 C frozen stock or ice and stir in to cool down. When it’s cooled down, put it in the fridge to cool completely before freezing.

Simple Suppers

Eggplant and Summer Squash Tacos

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 medium-sized eggplant, peeled and sliced about ¼” thick
  • salt
  • 2 t olive oil
  • salt
  • ¼ t chili powder
  • 2 tortillas (flour or corn)
  • 1-2 C lettuce, shredded
  • ½ C summer squash, thinly sliced and chopped
  • ¼ C bell pepper (optional), chopped
  • 2 T red onion, diced
  • 1 tomato, chopped
  • ½ hot pepper, ribs and seeds removed, minced
  • ¼ C feta cheese (or extra firm tofu), crumbled
  • pinch salt
  • white vinegar

Directions:

  1. Sprinkle eggplant with salt and let stand for about 15 minutes. Rinse and pat dry. Slice into strips. Heat a dry skillet. Remove from heat and add eggplant (being careful not to overcrowd the pan). Cook over medium heat for about 1 minute on the first side. Flip and cook for 1-2 minutes more. Ad oil, salt, and chili powder. Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
  2. Warm tortillas if desired. Top with eggplant and lettuce through feta (or tofu). Sprinkle with salt and splash with vinegar.

Notes:

Serve with chilled watermelon and sliced plums, and a cherry tomato salad (halved tomatoes, salt, olive oil, balsamic vinegar, chopped lemon basil.)


Snack Attack

Fig and Stone Fruit Chips

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 C stone fruit, sliced about ¼” thick
  • 1 C figs, sliced about ¼” thick
  • 1-2 t coconut, canola, or vegetable oil (melted – coconut)
  • 2-3 t maple syrup
  • pinch of any or all: cinnamon, nutmeg, all spice, ginger
  • tiny pinch salt
  • Greek yogurt or silken tofu
  • maple syrup

Directions:

  1. Pre-heat the oven to 200F.
  2. Lay fruit on a parchment paper or silpat lined baking sheet. Bake for 30 minutes.
  3. Whisk together oil through salt.
  4. Flip fruit then brush with seasoned oil. Return to oven for 30 minutes.
  5. Flip fruit and brush the other side with seasoned oil. Return to oven for 3-5 hours, or until fruit is dried (place some on a cooling rack if it dries out faster than others), flipping every 30 minutes.
  6. Serve on their own or dipped in yogurt/tofu sweetened with maple syrup.

Vegan

Vegan Tofu Fried Quinoa

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 oil
  • 1 C green beans, chopped
  • 1 C summer squash, chopped
  • 1 C onion, chopped
  • sprinkle ginger
  • to taste salt
  • to taste pepper
  • sprinkle cayenne
  • 2 cloves garlic, diced
  • 2 T soy sauce or gluten-free aminos
  • 2 T rice vinegar
  • 1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
  • 7 oz. tofu (firm), drained and crumbled
  • lemon wedges, for serving

Directions:

  1. Peel and slice eggplant. Sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Chop as directed.
  2. Heat a wok, add oil over medium-high heat. Add green beans through cayenne and cook for 3-5 minutes, turning constantly.
  3. Add eggplant through tofu and cook for 3-5 minutes, stirring constantly. Taste and adjust seasoning if needed.
  4. Serve with lemon wedges for squeezing.

Quick and Easy

Succotash

Photo credit De Ma Cuisine

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

Ingredients:

  • 1 small eggplant, chopped
  • salt
  • 1 T olive oil
  • 2 C green beans, cut into 1″ pieces
  • 2 C corn (about 3 cobs) (frozen corn could be used)
  • 2 C summer squash, chopped
  • (could also add: bell pepper, peas, black beans, lima beans, edamame, or fava beans)
  • 1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
  • to taste salt
  • to taste pepper
  • 1 C (heaping) tomato, chopped
  • 1 T garlic (about 2 cloves), diced
  • 1 t vinegar (white, red wine, rice)
  • 2 T basil (any variety), chopped, for topping

Directions:

  1. Peel and slice eggplant. Sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Chop as directed.
  2. Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and eggplant and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
  3. Serve topped with fresh basil.

Notes:

Serve with warm cornbread and chilled watermelon.


Spotlight on the Herb

Lemon Basil Green Beans

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients:

  • Fresh Green Beans
  • Bunch Lemon Basil
  • Salt and Pepper

Directions:

  1. Boil beans in salted water until tender. Rinse with cold water and let them cool to room temperature. Toss with salt and 1 cup chopped lemon basil leaves for every half pound of green beans.

Author Rachel Oberg

More posts by Rachel Oberg

Leave a Reply