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Recipes Inspired by the Box! Fri/Sat, July 11-12, 2014

At a Glance – Recipes Inspired by the Box

Something for the Sweet Tooth – Vegan Fruit Crisp

Super Sides – Grilled Jalapeños with Ricotta, Corn and Cilantro Filling

Super Salads – Spicy Roasted Potato Salad

Quick and Easy – Corn and Nectarine Salad with Basil

Spotlight on the Herb – Panzanella Salad with Summer Veggies (with Rachel O instructional video!)

Condiments Galore – Green Goddess Ranch Dressing with Hemp Hearts


Something for the Sweet Tooth

Vegan Fruit Crisp

Photo credit De Ma Cuisine

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

Ingredients:

  • 2 C blueberries
  • 1 C strawberries (could sub blackberries), chopped
  • 2 C (heaping) nectarines (could sub apples, pears, plums, persimmons), chopped
  • ½ C apriums/apricots (could sub peaches), chopped
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • ⅓ C honey
  • ⅓ C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
  • ⅓ C maple syrup (or honey)
  • 4 C oats
  • ⅓ C coconut palm sugar
  • 2 T whole wheat flour
  • 1 t cinnamon
  • dash nutmeg
  • pinch allspice
  • ⅓ C maple syrup
  • 3 T coconut oil, melted
  • 2 T honey
  • 1 T coconut oil, plus more for greasing the pan

Directions: 

  1. Pre-heat the oven to 350F.
  2. Combine fruit in a bowl.
  3. Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
  4. Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
  5. Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
  6. Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.
Notes:
If you’d prefer a non-vegan crisp, use butter instead of coconut oil.
If you have vegan friends who don’t eat honey, just use maple syrup.
For gluten-free, use your favorite GF flour and oats.

Super Sides

Grilled Jalapeños with Ricotta, Corn and Cilantro Filling

Photo Credit Create Nourish Share

Recipe via Genevieve Doll of Create Nourish Share (adapted slightly)

See original recipe here

Ingredients:

  • 18 medium jalapeños
  • 2 cobs corn
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded cheese
  • 1 clove garlic, finely minced
  • 1/2 bunch cilantro leaves (about 3/4 cup)
  • juice of 1 lime
  • 1 tsp coriander
  • 1/2 tsp sea salt

Directions: 

  1. Begin by chopping off the stem, but reserve for later. (You could use a small paring knife to scrape out the ribs and seeds, but please be very careful if you choose this method! Other options include a grapefruit knife or purchasing a jalapeño corer.)
  2. To prepare the filling, slice kernels off corn cobs and combine all remaining ingredients. Using a spoon and your fingers, yes, your fingers…press the filling all the way down into the jalapeño and set up in the roaster. Top with stems.
  3. Heat the grill to medium-low and roast for about 20 minutes until jalapeños are tender and filling is bubbling.

Super Salads 

Spicy Roasted Potato Salad

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 6-10 large potatoes, cut into chunks
  • 1 t salt
  • 3 C green beans, cut into 1-2″ pieces
  • 2 T olive oil
  • 1 jalapeño, halved (seeds and ribs removed if desired – use gloves or scrape out with a knife)
  • Dressing: 1 T fresh chives, chopped
  • pinch cayenne
  • pinch red pepper flakes
  • 1/2 smoked paprika
  • 1/2 t sweet paprika
  • salt, to taste
  • pepper, to taste
  • 1 T lemon juice
  • 1/2 T dijon mustard
  • 1/4 C mayo
  • 3/4 C Greek yogurt
  • 2 T olive oil
  • 6 cloves roasted garlic, mashed

Directions:

  1. Cut the top off a head of garlic. Drizzle with olive oil and wrap with tinfoil. Bake at 350F for 45 minutes. Let cool. Squeeze pulp from skin. Mash.
  2. Toss potatoes with 3/4 t salt and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 45-60 minutes, or until potatoes are crispy outside and tender inside (different types of potatoes may vary the amount of cooking time needed). Rotate the baking sheets halfway through to ensure that both pans are ready around the same time.
  3. Place jalapeño cut side down on a baking sheet. Toss beans with remaining olive oil and 1/4 t salt and sprinkle around jalapeño. Bake for 15-20 minutes.
  4. Let beans, potatoes, and jalapeños cool completely in the fridge. Chop jalapeño into small pieces.
  5. Whisk dressing ingredients together.
  6. Toss potatoes, beans, jalapeño, and dressing together.

Quick and Easy 

Corn and Nectarine Salad with Basil

Recipe via Alana Chernila of Eating From The Ground Up, author of The Homemade Pantry

See original recipe here

Ingredients:

  • 4 ears corn, kernels removed
  • 2 nectarines, cut into 1-inch pieces
  • 1 large scallion, whites and a bit of the green thinly sliced
  • 6 leaves basil, sliced thin
  • juice of 1 lime
  • salt
  • pepper

Directions: 

  1. Combine the ingredients and stir to combine. Taste to adjust for salt, pepper, and lime juice.

Spotlight on the Herb 

Panzanella Salad with Summer Veggies
(with Rachel O instructional video!)

Photo credit De Ma Cuisine

Recipe via De Ma Cuisine

See original recipe here

Ingredients:

  • 1 loaf bread, sliced (will end up with about 7-8 C when it’s chopped)
  • olive oil
  • pinch salt
  • pinch pepper
  • 1 clove garlic
  • 1 1/2 C summer squash, grated
  • 1 carrot (1 C), grated
  • 1 C green beans, cut into 1″ pieces
  • 2 T red onion (opt.), chopped
  • 1/2 C cherry tomatoes, halved
  • 1/2 C tomato, chopped
  • 1 C parmesan cheese, grated
  • Dressing: 1/2 to 1 T fresh tarragon, chopped
  • 1 T fresh parsley, chopped
  • 1/4 t chives, chopped
  • 1 clove garlic, diced or minced
  • salt (to taste)
  • pepper (to taste)
  • 2 T balsamic vinegar
  • 1/4 C olive oil (or more – to taste)

Directions:

  1. Arrange bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350F for 10-15 minutes, or until slightly toasty. Rub each slice with the clove of garlic. Cut into chunks.
  2. Whisk dressing ingredients together. Toss with veggies and cheese.
  3. Right before serving toss veggie mixture with bread. OR place some bread on a plate and top with veggie mixture.

Condiments Galore

Green Goddess Ranch Dressing with Hemp Hearts

Photo Credit Create Nourish Share

Recipe via Genevieve Doll of Create Nourish Share

See original recipe here

Ingredients:

  • 1 large cucumber, peeled and sliced into large pieces
  • 3/4 cup hemp hearts
  • 1 cup fresh parsley
  • 3/4 cup fresh dill
  • 1/2 cup lemon juice
  • 1 clove garlic
  • 1 Tbs apple cider vinegar
  • 1 1/2 tsp sea salt
  • 1 tsp sucanat
  • pinch of cayenne

Directions: 

  1. Place all ingredients in a blender, following the order in which they are listed. Using a cucumber as “liquid” instead of water or oil, provides another layer of fresh garden flavor. It’s important to have the cucumber on the bottom to help the blending process. Blend until smooth.
  2. For optimal flavor, allow your dressing to chill for several hours before serving.

Author Rachel Oberg

More posts by Rachel Oberg

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