Recipes Inspired by the Box! Fri/Sat July 10-11, 2015

At a Glance – Recipes Inspired by the Box

Breakfast for Dinner  Fresh Fruit and Basil Stuffed French Toast topped with Stone Fruit Sauce

Simple Suppers – Roasted Stuffed Squash (With Rachel O Instructional Video!)

Super Salads – Mediterranean Quinoa Salad

Spotlight on the Herb – Baked Smashed Potatoes with Fresh Herbs

Condiments Galore – Watermelon Salsa

Savory Sides – Cucumbers, Tomatoes, Onions and Avocado Salad


Breakfast for Dinner 

Fresh Fruit and Basil Stuffed French Toast topped with Stone Fruit Sauce

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine

See original recipes here and here

Sauce

Ingredients:

  • 3 T unsalted butter (divided 2 T, 1 T)
  • 8-10 C ripe peaches, sliced or roughly chopped
  • 1 t vanilla extract
  • pinch salt
  • juice from 1 lemon
  • zest from 1 lemon
  • juice from 2-3 oranges
  • 3 T coconut palm sugar (brown sugar, maple syrup, or honey will work too).

Directions:

  1. Heat a large pot and add 2 T of butter. When butter is hot, add peaches. Cook over medium-low heat, stirring occasionally, for 20 minutes, or until peaches are very soft. Let stand 10 minutes (optional).
  2. Whisk together vanilla through sugar. Add to peaches. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
  3. Blend with a hand blender (it helps to tip the pot to the side a bit to prevent splattering) or a blender (in batches, with the middle part of the lid removed and a clean towel covering the hole). Stir in remaining 1 T of butter.
  4. To store, ladle into clean pint jars, leaving at least ½” room at the top. You can either store in the freezer, or on the pantry shelf if using sterilized jars that have been processed as needed.
Notes:
Yields 3 pint jars.

French Toast

Ingredients:

  • 1 egg
  • 1 T milk
  • pinch salt
  • 1 T peanut butter
  • 2 slices bread
  • ¼ C peach, thinly sliced, divided
  • ¼ C blueberries, divided
  • ¼ t lemon zest, divided
  • ½ t fresh basil, chopped, divided
  • 1 T coconut oil
  • maple syrup, for topping
  • stone fruit sauce, for topping
  • lemon slice, for topping

Directions:

  1. In a shallow bowl, whisk egg with milk and salt.
  2. Spread peanut butter onto one piece of bread. Place un-peanut buttered side down into the egg mixture and top with some of the peach, blueberry, lemon zest, and basil. Top with the second slice of bread. Squish down and flip, so second slice absorbs remaining egg.
  3. Heat skillet. Add coconut oil. When oil is hot, add eggy bread. Cover and cook over medium-low heat for 3-4 minutes. Flip and cook for 3-5 minutes more, or until it’s done.
  4. Serve topped with remaining peaches, blueberries, zest, basil, a drizzle of maple syrup, and a squeeze of lemon juice.

 

Simple Suppers

Roasted Stuffed Squash

(With Rachel O Instructional Video!)

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients: 

  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • to taste salt
  • to taste pepper
  • 1 onion, chopped
  • 1 sweet pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice (or quinoa or bulgur wheat)
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1 t fresh oregano, chopped
  • 1 t fresh basil, chopped
  • 1 t fresh thyme, chopped
  • 1 t fresh parsley, chopped
  • 1 T lemon juice
  • ¼ parmesan cheese, grated
  • ⅓ C gruyère, grated
  • fresh basil, chopped (for topping)

Directions: 

  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)

Notes:

Serve with a green salad (lettuce, tomato, nuts, and an olive oil and balsamic vinegar dressing with plenty of fresh herbs).


Super Salads

Mediterranean Quinoa Salad

Photo credit De Ma Cuisine

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

See original recipe here

Ingredients:

  • 1-2 C cooked quinoa
  • 1-15 oz. can garbonzo beans
  • ½ C summer squash, chopped
  • ½ C cucumber, chopped
  • 2 T basil, chopped
  • 1 T oregano, chopped
  • 1 stalk green onion, chopped
  • 1 cob corn, cut off the cob
  • ¼ C feta (optional)
  • dressing: juice from ½ lemon
  • small pinch saffron
  • ⅛ to ¼ t smoked paprika
  • good pinch pepper
  • to taste salt
  • 3 T apple cider vinegar
  • 1 t honey
  • 1 clove garlic, minced
  • pinch ground ginger
  • ¼ C olive oil
  • olives (optional), for topping
  • lemon slices, for serving

Directions:

  1. Combine the quinoa with the beans, veggies, herbs, and feta.
  2. Whisk together lemon juice through ginger. Slowly add the olive oil, whisking it in, creating an emulsion.
  3. Mix dressing with salad.
  4. Serve topped with olives and a squeeze of lemon.

Spotlight on the Herb

Baked Smashed Potatoes with Fresh Herbs

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

Ingredients:

  • 10–12 new or red potatoes, washed
  • salt to taste
  • olive oil
  • black pepper to taste
  • chopped parsley or basil to taste (or any other herb you might have)

Directions:

  1. Preheat oven to 450°.
  2. In pan, boil potatoes in lightly salted water until fork tender. After potatoes have been boiled, place on baking sheet. With a potato masher gently press down to mash each potato. Drizzle the tops of potato with olive oil. Sprinkle with salt and pepper and herb of choice. Bake for 20 to 25 minutes or until golden brown.
  3. You may also top with grated cheddar cheese or pepper jack cheese prior to baking.

Condiments Galore

Watermelon Salsa

Recipe from Abundant Harvest Organics via AHO Kitchen Team

Ingredients:

  • 3 cups watermelon, seeded, and finely chopped
  • 1 cucumber, peeled, seeded, and diced
  • 1 jalapeno pepper, seeded, and minced
  • 3 nectarines or peaches, peeled, and diced
  • 1 small red onion, finely chopped
  • 8 fresh basil leaves, finely chopped
  • 1½ tsp lemon or lime zest
  • ¼ tsp lime or lemon juice
  • 1 tbsp sugar
  • ground pepper
  • ½ tsp garlic salt

Directions:

  1. Stir together lemon or lime zest, juice, 1 tbsp sugar, and ground pepper in a large bowl. Add fruits, pepper, onion, and basil and chill until ready to serve.
  2. Add the garlic salt just before serving. Serve with tortilla chips.

Savory Sides

Cucumbers, Tomatoes, Onions and Avocado Salad

Recipe from Abundant Harvest Organics via Carol Peterson

Ingredients:

  • 2-3 cucumbers
  • 1 c diced tomato
  • ¼ c thinly sliced onion red or green
  • 1 avocado
  • 2 tsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • Sea salt and freshly ground pepper

Directions:

  1. Cut cucumbers in half lengthwise, then slice into half moons. Need not peel them. Dice the tomatoes to make a cup. Thinly slice red onion or green to make a cup. Peel and cup the avocado into small cubes. Combine all in a bowl and toss together.
  2. Add a small amount of balsamic vinegar, enough to barely coat the veggies. Season to taste. The lemon juice is to be mixed with the avocado so it will not turn brown.

Author Rachel Oberg

More posts by Rachel Oberg

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