Recipes Inspired by the Box!
Fri/Sat, August 19-20, 2016

At a Glance – Recipes Inspired by the Box

Chicken and Roasted Eggplant Tacos

Sweet and Spicy Lemongrass Stir Fry

Refrigerator Clean Out Vegetable Soup

White Bean Salad with Arugula

Bulgur Wheat with Sausage and Apples

Apple Cinnamon Pop Tarts


Chicken and Roasted Eggplant Tacos

Recipe by Carol Peterson

Ingredients:

  • 1 whole chicken, roasted or baked with meat shredded
  • 1 large tomato, quartered and sliced into thin slices
  • 1 eggplant
  • 1 onion roughly chopped
  • drizzle of olive oil
  • dash of balsamic vinegar
  • salt and pepper to taste
  • 1 garlic minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ c cilantro

Instructions:

  1. Peel eggplant, halve lengthwise, and thinly slice horizontally. Spread on cutting board, sprinkle with salt, and let rest 20 minutes. Rinse and pat dry.
  2. On foil-lined cookie sheet, toss the eggplant and the rest of ingredients together. (except the chicken). Place in oven and roast vegetables for 20 to 30 minutes at 400°.
  3. When veggies are done, place in a bowl. Keep warm.
  4. Assemble tacos by placing shredded chicken in tortilla, then a layer of roasted veggies, top with turnip salsa, and a dollop of greek yogurt or sour cream. Enjoy.

Sweet and Spicy Lemongrass Stir Fry

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • Soba noodles
  • 1 T coconut oil
  • 1 head broccoli, cut into bite sized pieces
  • 1 medium summer squash, julienned
  • 1 serrano pepper, seeds and ribs removed, minced
  • 1-2 T prepared lemongrass
  • 2 lg cloves garlic, sliced
  • Sauce: 1 T cornstarch
  • ½ C cold water
  • ½ T red wine vinegar
  • 2 T white vinegar
  • 1 T honey
  • ½ t ginger, dried
  • to taste, salt

Instructions:

  1. Boil salted water.
  2. Whisk together sauce ingredients. Set aside.
  3. Add pasta to boiling water. When cooked (takes about 4 minutes), drain, toss with a bit of coconut oil, and keep warm.
  4. Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
  5. Heat skillet and add oil. When hot add broccoli, squash, chili pepper, and lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and cook 1 min more (or until veggies are tender crisp).
  6. Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
  7. Serve veggies over pasta.

Refrigerator Clean Out Vegetable Soup

Recipe by Carol Peterson

Ingredients:

  • 1 onion diced or 2 shallots diced
  • 1 shoot of lemongrass cut up
  • 2 turnips peeled and diced
  • 1 bunch of bok choy chopped up
  • Couple of carrots diced
  • 2-3 potatoes cut up
  • ½ bunch collards
  • Cut up any herb that is left over that you would like to add to the pot.
  • 5 c stock (chicken, beef or turkey)
  • 1 bulb fennel diced
  • Water
  • Salt and pepper to taste
  • 14 oz can of diced fire roasted tomatoes drained.
  • Chicken, beef, or turkey may be added
  • Any other root veggies that you may have leftover and don’t know what to do with add them as well.

Instructions:

  1. In a large stock pot: Saute onion, lemon grass and fennel or celery in butter or olive oil until translucent.
  2. Add the stock or broth. Bring broth or stock to a boil.
  3. Add in diced up root vegetables to the pot. Bring all to a boil then turn to simmer.
  4. Add the fire roasted tomatoes. Allow veggies to become slightly tender.
  5. Add the bok choy, collards, or other leafy greens that you have to the pot.
  6. If you desire to add any meat that is already cooked and diced or shredded add at this time. Also any additional water to make to your desired consistency.
  7. Add seasoning and herbs as well.
  8. Allow this to simmer for 45 min to hour.
  9. Serve hot. May sprinkle with Parmesan cheese or seasoned croutons to garnish. ENJOY!

White Bean Salad with Arugula

Recipe by Carol Peterson

Ingredients:

  • 4 cups trimmed arugula (about 4 oz), may use half lettuce
  • 2 Tbsp fresh lemon juice
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 1 (15.5 oz) can Great Northern beans, rinsed and drained
  • 1 Tbsp olive oil
  • 1/3 cup diced red onion
  • 1 large garlic clove minced
  • 1/3 cup finely chopped red curly peppers or sweet red bell pepper
  • 1/3 cup finely grated parmesan cheese (omit if using shrimp)
  • Optional: 1 pound cooked medium shrimp to make a main entrée.

Instructions:

  1. Combine all ingredients in a large bowl; toss well.

Bulgur Wheat with Sausage and Apples

Recipe by Rachel Oberg for Abundant Harvest Organics

Ingredients:

  • 1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free – adjust cooking time accordingly)
  • 2 C water
  • 1 T olive oil
  • 1 C carrots* (or zucchini in the summer), chopped
  • to taste salt
  • to taste pepper
  • 2 C apple, chopped
  • 2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
  • 2-3 T Greek or plain yogurt
  • splash whole milk (any kind you like – cow, almond, coconut…)
  • ½ C parmesan, grated (optional)
  • lemon wedges, for serving
  • *butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Instructions:

  1. Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
  2. Heat a pan, add the olive oil, and when it’s hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
  3. Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a squeeze of lemon.

Apple Cinnamon Pop Tarts

Recipe by Carol Peterson

Ingredients:

Dough: 

  • 2 c flour
  • 1 tbsp sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 2 sticks cold butter cut into
  • ½ inch cubes
  • 2 egg yolks
  • ¼ c milk

Apple Cinnamon Filling: 

  • 2 med to large apples
  • 7 tbsp packed dark brown sugar
  • 1 ½ tsp freshly squeezed lemon juice
  • ½ tsp cinnamon
  • 2 pinches salt.

Assemble the tarts: 

  • flour, for rolling the dough
  • 1 egg
  • 1 tsp water

Glaze: 

  • ¾ c powdered sugar, sifted
  • 2 tbsp reserved apple cinnamon filling juices
  • 2 tsp lemon juice
  • 2 tsp milk
  • Place all these ingredients together and  whisk together. Using a spoon drizzle over each pastry.

Instructions:

  1. To make the dough: Combine dry ingredients. Add the butter and work in with fingers. Work until you have pea size pieces.Whisk the egg and milk together and add to dry mixture. When combined divide into two equal portions and wrap with plastic and chill for an hour.
  2. To make the filling: Peel and cut apple into bite size pieces. Combine all filling ingredients into a frying pan and cook. Stirring until apples begin to cook and sugar has dissolved. Cook until apples begin to soften. Remove from heat. Strain the juices from the apples, keep both and cool.
  3. Assembling: Heat the oven to 375. Line a baking sheet with parchment paper. Dust a work surface and roll 1 dough out into a 12×10 inch rectangle. Cut that into 6 equal rectangle 3 ½ by 4 ½ “. Do this to second wrapped dough. Whisk egg and water together. Brush a thin coat over each rectangle. Spoon 1 heaping tbsp of filling onto each and spread also 1 ½ tsp of juices. Put top on and pinch close with fork. Prick the top with a fork poke. Bake for 23-25 minutes. Drizzle with glaze when warm and serve.

 

 

Author Uncle Vern

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